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} | 0ace335eb66895fbcbd8e66fff0257861361d9d93fbfaa709ba689bdb01763c2 | Christmas stuffing sausage rolls recipe
An average of 5.0 out of 5 stars from 1 rating These sausage rolls are a good way to use up leftover Christmas stuffing in preparation for a New Year party. 250g/9oz readymade puff pastryplain flour, for dusting1 garlic cloves, crushed1 tbsp chopped fresh sage250g/9oz leftover cooked sage-and-onion stuffing, chopped into small pieces250g/9oz sausagemeat2 free-range egg yolks, beaten with 1 tbsp milk100g/3½oz sesame seedssalt and freshly ground black pepper 250g/9oz readymade puff pastry plain flour, for dusting 1 garlic cloves, crushed 1 tbsp chopped fresh sage 250g/9oz leftover cooked sage-and-onion stuffing, chopped into small pieces 250g/9oz sausagemeat 2 free-range egg yolks, beaten with 1 tbsp milk 100g/3½oz sesame seeds salt and freshly ground black pepper ½ tsp cumin seeds250g/9oz tomatoes, skins left on, seeds removed, flesh finely chopped4 spring onions, trimmed, finely diced125g/4oz Greek-style yoghurt1 lime, juice plus grated zest of ½ lime½ small red chilli, seeds removed, finely choppedsalt and freshly ground black pepper2 tbsp chopped fresh parsley ½ tsp cumin seeds 250g/9oz tomatoes, skins left on, seeds removed, flesh finely chopped 4 spring onions, trimmed, finely diced 125g/4oz Greek-style yoghurt 1 lime, juice plus grated zest of ½ lime ½ small red chilli, seeds removed, finely chopped salt and freshly ground black pepper 2 tbsp chopped fresh parsley Method For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6.Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width.In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary.Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry.Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well.Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through.For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside. For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6. For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width. Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width. In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary. In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary. Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry. Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry. Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well. Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well. Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through. Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through. For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside. | {
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"title": "Christmas stuffing sausage rolls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These sausage rolls are a good way to use up leftover Christmas stuffing in preparation for a New Year party. 250g/9oz readymade puff pastryplain flour, for dusting1 garlic cloves, crushed1 tbsp chopped fresh sage250g/9oz leftover cooked sage-and-onion stuffing, chopped into small pieces250g/9oz sausagemeat2 free-range egg yolks, beaten with 1 tbsp milk100g/3½oz sesame seedssalt and freshly ground black pepper 250g/9oz readymade puff pastry plain flour, for dusting 1 garlic cloves, crushed 1 tbsp chopped fresh sage 250g/9oz leftover cooked sage-and-onion stuffing, chopped into small pieces 250g/9oz sausagemeat 2 free-range egg yolks, beaten with 1 tbsp milk 100g/3½oz sesame seeds salt and freshly ground black pepper ½ tsp cumin seeds250g/9oz tomatoes, skins left on, seeds removed, flesh finely chopped4 spring onions, trimmed, finely diced125g/4oz Greek-style yoghurt1 lime, juice plus grated zest of ½ lime½ small red chilli, seeds removed, finely choppedsalt and freshly ground black pepper2 tbsp chopped fresh parsley ½ tsp cumin seeds 250g/9oz tomatoes, skins left on, seeds removed, flesh finely chopped 4 spring onions, trimmed, finely diced 125g/4oz Greek-style yoghurt 1 lime, juice plus grated zest of ½ lime ½ small red chilli, seeds removed, finely chopped salt and freshly ground black pepper 2 tbsp chopped fresh parsley Method For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6.Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width.In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary.Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry.Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well.Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through.For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside. For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6. For the sausage rolls, pre-heat the oven to 200C/180C Fan/Gas 6. Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width. Roll out the pastry onto a lightly floured work surface to the thickness of pound coin. Make a long rectangle measuring at least 10-15cm/4-6in in width. In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary. In a bowl, mix together the garlic, sage, leftover stuffing and sausage meat until well combined. Season with salt and freshly ground black pepper if necessary. Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry. Roll the stuffing mixture into a sausage shape that’s a little shorter than the long side of the pastry. Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well. Lay the stuffing mixture on top of the pastry rectangle, close to one long side of the rectangle. Brush the pastry all over with beaten egg. Roll the pastry over the stuffing mixture and press the edges to seal well. Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through. Brush the top with the remaining egg and sprinkle with the sesame seeds. Cut into six equal-sized sausage rolls. Transfer to a baking tray. Bake for 25 minutes, or until the pastry has risen and is golden-brown and the filling is cooked through. For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. For the tomato relish, grind the cumin seeds to a fine powder in a pestle and mortar. Transfer to a bowl and stir in the remaining tomato relish ingredients (except for the parsley), until well combined. Season, to taste, with salt and freshly ground black pepper. Chill in the fridge for at least 30 minutes, or until needed. Stir in the parsley just before serving. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside. Allow the sausage rolls to cool slightly before serving. Serve with the tomato relish in dipping bowls alongside."
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} | 02e06c1d6f646c1a617876bcbf9f0ccd2d867c96e8798fa98cb8032ae3cbbd65 | Kedgeree with spinach and herbs recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kedgeree_with_spinach_28709_16x9.jpg Kedgeree is one of my absolute favourite dishes. With spiced rice, flaked haddock and jammy eggs, it’s an ideal breakfast to feed a crowd during the festive season. 400g/14oz undyed smoked haddock, skin on large knob of butter 1 lemon1 tbsp olive oil2 onions, finely chopped1 garlic clove, crushed 2 tsp ground cumin 2 tsp ground coriander1 tsp turmeric 300g/10½oz basmati rice 600ml/20fl oz vegetable stock2 bay leaves75g/2½oz spinach, chopped4 tbsp double cream 1 tbsp freshly chopped parsley 1 tbsp freshly chopped dill 4 free-range eggssalt and freshly ground black pepper 400g/14oz undyed smoked haddock, skin on large knob of butter 1 lemon 1 tbsp olive oil 2 onions, finely chopped 1 garlic clove, crushed 2 tsp ground cumin 2 tsp ground coriander 1 tsp turmeric 300g/10½oz basmati rice 600ml/20fl oz vegetable stock 2 bay leaves 75g/2½oz spinach, chopped 4 tbsp double cream 1 tbsp freshly chopped parsley 1 tbsp freshly chopped dill 4 free-range eggs salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. To cook the haddock, lay a large piece of kitchen foil on a baking sheet. Sit the haddock on top, skin-side down, and put half the butter on top of the fish. Cut the lemon in half. Slice one of the halves into 6 thin slices and lay over the fish, then squeeze the remaining half over the fish. Fold over the sides of the foil to make a parcel, with the join at the side. Bake for 15–18 minutes, or until the fish is cooked and can be flaked easily. Remove from the oven, peel off the fish skin and retain the buttery juices. Meanwhile, to make the rice, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for 2–4 minutes. Add the garlic, spices and rice and stir to coat the grains in the mixture. Add the stock and bay leaves and season with salt and pepper. Cover with a lid and bring to the boil for 2 minutes. Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight bite. Check halfway through cooking and, if a little dry, add a dash more stock.To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about 6 minutes for a jammy yolk. Once cooked, remove the eggs and run them under cold water. When cool enough to handle, peel off the shell and cut into quarters.Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock. Spoon into a warmed serving dish. Break the haddock into large pieces, scatter over the rice and season to taste. Top with the herbs and add the soft boiled eggs. This is best eaten straight away. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To cook the haddock, lay a large piece of kitchen foil on a baking sheet. Sit the haddock on top, skin-side down, and put half the butter on top of the fish. Cut the lemon in half. Slice one of the halves into 6 thin slices and lay over the fish, then squeeze the remaining half over the fish. Fold over the sides of the foil to make a parcel, with the join at the side. To cook the haddock, lay a large piece of kitchen foil on a baking sheet. Sit the haddock on top, skin-side down, and put half the butter on top of the fish. Cut the lemon in half. Slice one of the halves into 6 thin slices and lay over the fish, then squeeze the remaining half over the fish. Fold over the sides of the foil to make a parcel, with the join at the side. Bake for 15–18 minutes, or until the fish is cooked and can be flaked easily. Remove from the oven, peel off the fish skin and retain the buttery juices. Bake for 15–18 minutes, or until the fish is cooked and can be flaked easily. Remove from the oven, peel off the fish skin and retain the buttery juices. Meanwhile, to make the rice, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for 2–4 minutes. Add the garlic, spices and rice and stir to coat the grains in the mixture. Meanwhile, to make the rice, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for 2–4 minutes. Add the garlic, spices and rice and stir to coat the grains in the mixture. Add the stock and bay leaves and season with salt and pepper. Cover with a lid and bring to the boil for 2 minutes. Add the stock and bay leaves and season with salt and pepper. Cover with a lid and bring to the boil for 2 minutes. Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight bite. Check halfway through cooking and, if a little dry, add a dash more stock. Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight bite. Check halfway through cooking and, if a little dry, add a dash more stock. To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about 6 minutes for a jammy yolk. Once cooked, remove the eggs and run them under cold water. When cool enough to handle, peel off the shell and cut into quarters. To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about 6 minutes for a jammy yolk. Once cooked, remove the eggs and run them under cold water. When cool enough to handle, peel off the shell and cut into quarters. Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock. Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock. Spoon into a warmed serving dish. Break the haddock into large pieces, scatter over the rice and season to taste. Top with the herbs and add the soft boiled eggs. This is best eaten straight away. Spoon into a warmed serving dish. Break the haddock into large pieces, scatter over the rice and season to taste. Top with the herbs and add the soft boiled eggs. This is best eaten straight away. Recipe tips If you need this recipe to be gluten-free, make sure the stock is suitable (many brands are gluten-free but some aren't, so it's best to check). | {
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"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kedgeree_with_spinach_28709_16x9.jpg Kedgeree is one of my absolute favourite dishes. With spiced rice, flaked haddock and jammy eggs, it’s an ideal breakfast to feed a crowd during the festive season. 400g/14oz undyed smoked haddock, skin on large knob of butter 1 lemon1 tbsp olive oil2 onions, finely chopped1 garlic clove, crushed 2 tsp ground cumin 2 tsp ground coriander1 tsp turmeric 300g/10½oz basmati rice 600ml/20fl oz vegetable stock2 bay leaves75g/2½oz spinach, chopped4 tbsp double cream 1 tbsp freshly chopped parsley 1 tbsp freshly chopped dill 4 free-range eggssalt and freshly ground black pepper 400g/14oz undyed smoked haddock, skin on large knob of butter 1 lemon 1 tbsp olive oil 2 onions, finely chopped 1 garlic clove, crushed 2 tsp ground cumin 2 tsp ground coriander 1 tsp turmeric 300g/10½oz basmati rice 600ml/20fl oz vegetable stock 2 bay leaves 75g/2½oz spinach, chopped 4 tbsp double cream 1 tbsp freshly chopped parsley 1 tbsp freshly chopped dill 4 free-range eggs salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. To cook the haddock, lay a large piece of kitchen foil on a baking sheet. Sit the haddock on top, skin-side down, and put half the butter on top of the fish. Cut the lemon in half. Slice one of the halves into 6 thin slices and lay over the fish, then squeeze the remaining half over the fish. Fold over the sides of the foil to make a parcel, with the join at the side. Bake for 15–18 minutes, or until the fish is cooked and can be flaked easily. Remove from the oven, peel off the fish skin and retain the buttery juices. Meanwhile, to make the rice, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for 2–4 minutes. Add the garlic, spices and rice and stir to coat the grains in the mixture. Add the stock and bay leaves and season with salt and pepper. Cover with a lid and bring to the boil for 2 minutes. Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight bite. Check halfway through cooking and, if a little dry, add a dash more stock.To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about 6 minutes for a jammy yolk. Once cooked, remove the eggs and run them under cold water. When cool enough to handle, peel off the shell and cut into quarters.Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock. Spoon into a warmed serving dish. Break the haddock into large pieces, scatter over the rice and season to taste. Top with the herbs and add the soft boiled eggs. This is best eaten straight away. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To cook the haddock, lay a large piece of kitchen foil on a baking sheet. Sit the haddock on top, skin-side down, and put half the butter on top of the fish. Cut the lemon in half. Slice one of the halves into 6 thin slices and lay over the fish, then squeeze the remaining half over the fish. Fold over the sides of the foil to make a parcel, with the join at the side. To cook the haddock, lay a large piece of kitchen foil on a baking sheet. Sit the haddock on top, skin-side down, and put half the butter on top of the fish. Cut the lemon in half. Slice one of the halves into 6 thin slices and lay over the fish, then squeeze the remaining half over the fish. Fold over the sides of the foil to make a parcel, with the join at the side. Bake for 15–18 minutes, or until the fish is cooked and can be flaked easily. Remove from the oven, peel off the fish skin and retain the buttery juices. Bake for 15–18 minutes, or until the fish is cooked and can be flaked easily. Remove from the oven, peel off the fish skin and retain the buttery juices. Meanwhile, to make the rice, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for 2–4 minutes. Add the garlic, spices and rice and stir to coat the grains in the mixture. Meanwhile, to make the rice, heat the oil and remaining butter in a large, deep frying pan over a high heat. Add the onion and fry for 2–4 minutes. Add the garlic, spices and rice and stir to coat the grains in the mixture. Add the stock and bay leaves and season with salt and pepper. Cover with a lid and bring to the boil for 2 minutes. Add the stock and bay leaves and season with salt and pepper. Cover with a lid and bring to the boil for 2 minutes. Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight bite. Check halfway through cooking and, if a little dry, add a dash more stock. Reduce the heat and very gently simmer for 12–15 minutes, until all of the liquid has been absorbed and the rice is just cooked but still has a slight bite. Check halfway through cooking and, if a little dry, add a dash more stock. To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about 6 minutes for a jammy yolk. Once cooked, remove the eggs and run them under cold water. When cool enough to handle, peel off the shell and cut into quarters. To boil the eggs, bring a small pan of water to a gentle boil and carefully lower in the eggs. Cook for about 6 minutes for a jammy yolk. Once cooked, remove the eggs and run them under cold water. When cool enough to handle, peel off the shell and cut into quarters. Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock. Add the spinach to the rice and stir until wilted. Stir in the cream and all of the lemony, buttery juices from the haddock. Spoon into a warmed serving dish. Break the haddock into large pieces, scatter over the rice and season to taste. Top with the herbs and add the soft boiled eggs. This is best eaten straight away. Spoon into a warmed serving dish. Break the haddock into large pieces, scatter over the rice and season to taste. Top with the herbs and add the soft boiled eggs. This is best eaten straight away. Recipe tips If you need this recipe to be gluten-free, make sure the stock is suitable (many brands are gluten-free but some aren't, so it's best to check)."
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} | d35e7f3d289958e132ca359c5d5af3b1ee6cd3f4722d8897292968b2bb1ff901 | Prawns with ginger and spring onions recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawns_with_ginger_and_67264_16x9.jpg Crispy, golden prawns and noodles make a delightful dinner for two, especially with the deceptively simple ginger and spring onion sauce alongside. 8 raw shell-on king prawns or 6 langoustines, thawed if frozen2 tbsp cornflour200ml/7fl oz sunflower oil, for frying100g/3½oz medium egg noodles, soaked in just-boiled water for 5 minutes and drained (or ready-cooked noodles)fine sea salt and freshly ground black pepper 8 raw shell-on king prawns or 6 langoustines, thawed if frozen 2 tbsp cornflour 200ml/7fl oz sunflower oil, for frying 100g/3½oz medium egg noodles, soaked in just-boiled water for 5 minutes and drained (or ready-cooked noodles) fine sea salt and freshly ground black pepper 25g/1oz fresh root ginger, peeled and cut into matchsticks4 spring onions, trimmed and cut 2–3cm/¾in–1¼in lengths2 tbsp oyster sauce½ tbsp light soy sauce½ tsp caster sugar150ml/5fl oz vegetable stock, made with ½ vegetable stock cube 25g/1oz fresh root ginger, peeled and cut into matchsticks 4 spring onions, trimmed and cut 2–3cm/¾in–1¼in lengths 2 tbsp oyster sauce ½ tbsp light soy sauce ½ tsp caster sugar 150ml/5fl oz vegetable stock, made with ½ vegetable stock cube Method Put the prawns or langoustines in a bowl and toss with the cornflour, a pinch salt and a generous pinch pepper. Heat 5 tablespoons of the oil in a large frying pan over a high heat and fry the prawns or langoustines for 2–3 minutes, turning once or twice, until the prawns are pink and crisp in places. Remove from the oil with tongs and set aside. Reserve the oil.Pat the egg noodles dry with a clean tea towel, separate and form into two loose nest shapes. Heat 125ml/4fl oz of the oil in a large frying pan over a medium-low heat. Using a slotted spoon or tongs, gently place the noodle nests, one at a time, into the hot oil and fry for 6–8 minutes, or until just crisp, turning halfway through.When the second noodle nest is almost done, heat 1 tablespoon of the oil reserved from cooking the prawns in a wok over a high heat until smoking-hot. Add the ginger and spring onions and stir-fry for 20 seconds, or until the spring onions have softened. Add the prawns and stir-fry for 1 minute more, until the ginger is golden brown. Stir through the oyster sauce, soy sauce and sugar, then pour over the stock. Bring to the boil, stirring and tossing. Cover with a lid and boil for 1–2 minutes, until the sauce is slightly thickened. Transfer the crispy noodles to two warmed bowls, then top with the prawns. Spoon over the sauce and serve. Put the prawns or langoustines in a bowl and toss with the cornflour, a pinch salt and a generous pinch pepper. Heat 5 tablespoons of the oil in a large frying pan over a high heat and fry the prawns or langoustines for 2–3 minutes, turning once or twice, until the prawns are pink and crisp in places. Remove from the oil with tongs and set aside. Reserve the oil. Put the prawns or langoustines in a bowl and toss with the cornflour, a pinch salt and a generous pinch pepper. Heat 5 tablespoons of the oil in a large frying pan over a high heat and fry the prawns or langoustines for 2–3 minutes, turning once or twice, until the prawns are pink and crisp in places. Remove from the oil with tongs and set aside. Reserve the oil. Pat the egg noodles dry with a clean tea towel, separate and form into two loose nest shapes. Heat 125ml/4fl oz of the oil in a large frying pan over a medium-low heat. Using a slotted spoon or tongs, gently place the noodle nests, one at a time, into the hot oil and fry for 6–8 minutes, or until just crisp, turning halfway through. Pat the egg noodles dry with a clean tea towel, separate and form into two loose nest shapes. Heat 125ml/4fl oz of the oil in a large frying pan over a medium-low heat. Using a slotted spoon or tongs, gently place the noodle nests, one at a time, into the hot oil and fry for 6–8 minutes, or until just crisp, turning halfway through. When the second noodle nest is almost done, heat 1 tablespoon of the oil reserved from cooking the prawns in a wok over a high heat until smoking-hot. Add the ginger and spring onions and stir-fry for 20 seconds, or until the spring onions have softened. Add the prawns and stir-fry for 1 minute more, until the ginger is golden brown. Stir through the oyster sauce, soy sauce and sugar, then pour over the stock. Bring to the boil, stirring and tossing. Cover with a lid and boil for 1–2 minutes, until the sauce is slightly thickened. When the second noodle nest is almost done, heat 1 tablespoon of the oil reserved from cooking the prawns in a wok over a high heat until smoking-hot. Add the ginger and spring onions and stir-fry for 20 seconds, or until the spring onions have softened. Add the prawns and stir-fry for 1 minute more, until the ginger is golden brown. Stir through the oyster sauce, soy sauce and sugar, then pour over the stock. Bring to the boil, stirring and tossing. Cover with a lid and boil for 1–2 minutes, until the sauce is slightly thickened. Transfer the crispy noodles to two warmed bowls, then top with the prawns. Spoon over the sauce and serve. Transfer the crispy noodles to two warmed bowls, then top with the prawns. Spoon over the sauce and serve. Recipe tips If using whole langoustines, cut through the belly from tail to head to loosen the meat before frying. If using prawns, cut through the prawns along the top length of the body with scissors, then butterfly the prawns to open up the meat easily. | {
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"title": "Prawns with ginger and spring onions 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/prawns_with_ginger_and_67264_16x9.jpg Crispy, golden prawns and noodles make a delightful dinner for two, especially with the deceptively simple ginger and spring onion sauce alongside. 8 raw shell-on king prawns or 6 langoustines, thawed if frozen2 tbsp cornflour200ml/7fl oz sunflower oil, for frying100g/3½oz medium egg noodles, soaked in just-boiled water for 5 minutes and drained (or ready-cooked noodles)fine sea salt and freshly ground black pepper 8 raw shell-on king prawns or 6 langoustines, thawed if frozen 2 tbsp cornflour 200ml/7fl oz sunflower oil, for frying 100g/3½oz medium egg noodles, soaked in just-boiled water for 5 minutes and drained (or ready-cooked noodles) fine sea salt and freshly ground black pepper 25g/1oz fresh root ginger, peeled and cut into matchsticks4 spring onions, trimmed and cut 2–3cm/¾in–1¼in lengths2 tbsp oyster sauce½ tbsp light soy sauce½ tsp caster sugar150ml/5fl oz vegetable stock, made with ½ vegetable stock cube 25g/1oz fresh root ginger, peeled and cut into matchsticks 4 spring onions, trimmed and cut 2–3cm/¾in–1¼in lengths 2 tbsp oyster sauce ½ tbsp light soy sauce ½ tsp caster sugar 150ml/5fl oz vegetable stock, made with ½ vegetable stock cube Method Put the prawns or langoustines in a bowl and toss with the cornflour, a pinch salt and a generous pinch pepper. Heat 5 tablespoons of the oil in a large frying pan over a high heat and fry the prawns or langoustines for 2–3 minutes, turning once or twice, until the prawns are pink and crisp in places. Remove from the oil with tongs and set aside. Reserve the oil.Pat the egg noodles dry with a clean tea towel, separate and form into two loose nest shapes. Heat 125ml/4fl oz of the oil in a large frying pan over a medium-low heat. Using a slotted spoon or tongs, gently place the noodle nests, one at a time, into the hot oil and fry for 6–8 minutes, or until just crisp, turning halfway through.When the second noodle nest is almost done, heat 1 tablespoon of the oil reserved from cooking the prawns in a wok over a high heat until smoking-hot. Add the ginger and spring onions and stir-fry for 20 seconds, or until the spring onions have softened. Add the prawns and stir-fry for 1 minute more, until the ginger is golden brown. Stir through the oyster sauce, soy sauce and sugar, then pour over the stock. Bring to the boil, stirring and tossing. Cover with a lid and boil for 1–2 minutes, until the sauce is slightly thickened. Transfer the crispy noodles to two warmed bowls, then top with the prawns. Spoon over the sauce and serve. Put the prawns or langoustines in a bowl and toss with the cornflour, a pinch salt and a generous pinch pepper. Heat 5 tablespoons of the oil in a large frying pan over a high heat and fry the prawns or langoustines for 2–3 minutes, turning once or twice, until the prawns are pink and crisp in places. Remove from the oil with tongs and set aside. Reserve the oil. Put the prawns or langoustines in a bowl and toss with the cornflour, a pinch salt and a generous pinch pepper. Heat 5 tablespoons of the oil in a large frying pan over a high heat and fry the prawns or langoustines for 2–3 minutes, turning once or twice, until the prawns are pink and crisp in places. Remove from the oil with tongs and set aside. Reserve the oil. Pat the egg noodles dry with a clean tea towel, separate and form into two loose nest shapes. Heat 125ml/4fl oz of the oil in a large frying pan over a medium-low heat. Using a slotted spoon or tongs, gently place the noodle nests, one at a time, into the hot oil and fry for 6–8 minutes, or until just crisp, turning halfway through. Pat the egg noodles dry with a clean tea towel, separate and form into two loose nest shapes. Heat 125ml/4fl oz of the oil in a large frying pan over a medium-low heat. Using a slotted spoon or tongs, gently place the noodle nests, one at a time, into the hot oil and fry for 6–8 minutes, or until just crisp, turning halfway through. When the second noodle nest is almost done, heat 1 tablespoon of the oil reserved from cooking the prawns in a wok over a high heat until smoking-hot. Add the ginger and spring onions and stir-fry for 20 seconds, or until the spring onions have softened. Add the prawns and stir-fry for 1 minute more, until the ginger is golden brown. Stir through the oyster sauce, soy sauce and sugar, then pour over the stock. Bring to the boil, stirring and tossing. Cover with a lid and boil for 1–2 minutes, until the sauce is slightly thickened. When the second noodle nest is almost done, heat 1 tablespoon of the oil reserved from cooking the prawns in a wok over a high heat until smoking-hot. Add the ginger and spring onions and stir-fry for 20 seconds, or until the spring onions have softened. Add the prawns and stir-fry for 1 minute more, until the ginger is golden brown. Stir through the oyster sauce, soy sauce and sugar, then pour over the stock. Bring to the boil, stirring and tossing. Cover with a lid and boil for 1–2 minutes, until the sauce is slightly thickened. Transfer the crispy noodles to two warmed bowls, then top with the prawns. Spoon over the sauce and serve. Transfer the crispy noodles to two warmed bowls, then top with the prawns. Spoon over the sauce and serve. Recipe tips If using whole langoustines, cut through the belly from tail to head to loosen the meat before frying. If using prawns, cut through the prawns along the top length of the body with scissors, then butterfly the prawns to open up the meat easily."
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} | 622fcbdb3a5aa2a21055fefaa374931f0b9cdc61c3c60541df7cfff4f671d764 | Turbot with garden vegetables recipe
An average of 5.0 out of 5 stars from 1 rating Turbot is a full-flavoured meaty fish and requires only the subtlest of flavours to accompany it. This simple dish makes an elegant meal for two. If chive flowers are out of season, use finely snipped chives instead. 2 x turbot fillets, skin removed 2 x turbot fillets, skin removed 4 lemon verbena leaves 4 dried girolles 1 thyme sprig1 bronze fennel sprig1 marjoram sprig 4 lemon verbena leaves 4 dried girolles 1 thyme sprig 1 bronze fennel sprig 1 marjoram sprig 10 pea pods, podded2 small courgettes, cut into 2cm/¾in cubes4 radishes, cut into 2cm/¾in cubes4 baby turnips, cut into 2cm/¾in cubes1 sweet carrot, peeled, cut into 2cm/¾in cubes6 girolle mushrooms 1 young onion, finely chopped250g/9oz unsalted butter 1 lemon, juice onlychive flowers, to serve (optional)chopped chervil, to serve 10 pea pods, podded 2 small courgettes, cut into 2cm/¾in cubes 4 radishes, cut into 2cm/¾in cubes 4 baby turnips, cut into 2cm/¾in cubes 1 sweet carrot, peeled, cut into 2cm/¾in cubes 6 girolle mushrooms 1 young onion, finely chopped 250g/9oz unsalted butter 1 lemon, juice only chive flowers, to serve (optional) chopped chervil, to serve Method To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over.Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers. To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over. Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers. | {
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"title": "Turbot with garden vegetables recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Turbot is a full-flavoured meaty fish and requires only the subtlest of flavours to accompany it. This simple dish makes an elegant meal for two. If chive flowers are out of season, use finely snipped chives instead. 2 x turbot fillets, skin removed 2 x turbot fillets, skin removed 4 lemon verbena leaves 4 dried girolles 1 thyme sprig1 bronze fennel sprig1 marjoram sprig 4 lemon verbena leaves 4 dried girolles 1 thyme sprig 1 bronze fennel sprig 1 marjoram sprig 10 pea pods, podded2 small courgettes, cut into 2cm/¾in cubes4 radishes, cut into 2cm/¾in cubes4 baby turnips, cut into 2cm/¾in cubes1 sweet carrot, peeled, cut into 2cm/¾in cubes6 girolle mushrooms 1 young onion, finely chopped250g/9oz unsalted butter 1 lemon, juice onlychive flowers, to serve (optional)chopped chervil, to serve 10 pea pods, podded 2 small courgettes, cut into 2cm/¾in cubes 4 radishes, cut into 2cm/¾in cubes 4 baby turnips, cut into 2cm/¾in cubes 1 sweet carrot, peeled, cut into 2cm/¾in cubes 6 girolle mushrooms 1 young onion, finely chopped 250g/9oz unsalted butter 1 lemon, juice only chive flowers, to serve (optional) chopped chervil, to serve Method To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over.Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers. To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. To make the stock, place all the ingredients into a large saucepan. Boil 100ml/3½fl oz water and pour over. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. Heat a frying pan over medium heat. Add the courgette and girolles and cook for a few minutes. Add the remaining vegetables and butter and sweat for a few more minutes. Pour over the stock, bring to the boil and reduce for a few minutes. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over. In another pan, heat a knob of butter until foaming. Add the turbot and cook for 2– 3 minutes on each side, or until golden brown all over. Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. Finish the vegetables with a knob of butter to emulsify the stock, add a dash of lemon juice, and some chopped chervil. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers. To serve, spoon the vegetables into the bottom of a bowl, top with the turbot and scatter over the chive flowers."
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} | 6527ec32fde089e4c11df24987e64f60c2485fe658b2581a57c9c4bb532943d0 | Turbot Grénobloise with sea herbs and wild garlic recipe
An average of 0.0 out of 5 stars from 0 ratings This classic French fish dish is given a taste of the ocean with the accompaniment of a sea herb salad. 5 lemons, zest only2 limes, zest only10g fresh root ginger, peeled and grated1 lemongrass stalk, finely chopped250ml/9fl oz edible grape seed oil1 large bunch wild garlic leavessalt 5 lemons, zest only 2 limes, zest only 10g fresh root ginger, peeled and grated 1 lemongrass stalk, finely chopped 250ml/9fl oz edible grape seed oil 1 large bunch wild garlic leaves salt 2 turbot fillets (about 500g /1lb2oz)1 tbsp olive oilsalt 2 turbot fillets (about 500g /1lb2oz) 1 tbsp olive oil salt 1½ unwaxed lemons100g/3½oz butter4 tbsp capers1 tbsp finely chopped fines herbes 2 tbsp croûtonssalt 1½ unwaxed lemons 100g/3½oz butter 4 tbsp capers 1 tbsp finely chopped fines herbes 2 tbsp croûtons salt 2 slices of French country loaf25g/1oz butter1 thyme sprig1 garlic clove, crushed 2 slices of French country loaf 25g/1oz butter 1 thyme sprig 1 garlic clove, crushed 25g/1oz edible sea aster25g/1oz edible salty fingers25g/1oz samphire25g/1oz edible sea purslane 25g/1oz edible sea aster 25g/1oz edible salty fingers 25g/1oz samphire 25g/1oz edible sea purslane Method For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately. For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately. | {
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"title": "Turbot Grénobloise with sea herbs and wild garlic recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This classic French fish dish is given a taste of the ocean with the accompaniment of a sea herb salad. 5 lemons, zest only2 limes, zest only10g fresh root ginger, peeled and grated1 lemongrass stalk, finely chopped250ml/9fl oz edible grape seed oil1 large bunch wild garlic leavessalt 5 lemons, zest only 2 limes, zest only 10g fresh root ginger, peeled and grated 1 lemongrass stalk, finely chopped 250ml/9fl oz edible grape seed oil 1 large bunch wild garlic leaves salt 2 turbot fillets (about 500g /1lb2oz)1 tbsp olive oilsalt 2 turbot fillets (about 500g /1lb2oz) 1 tbsp olive oil salt 1½ unwaxed lemons100g/3½oz butter4 tbsp capers1 tbsp finely chopped fines herbes 2 tbsp croûtonssalt 1½ unwaxed lemons 100g/3½oz butter 4 tbsp capers 1 tbsp finely chopped fines herbes 2 tbsp croûtons salt 2 slices of French country loaf25g/1oz butter1 thyme sprig1 garlic clove, crushed 2 slices of French country loaf 25g/1oz butter 1 thyme sprig 1 garlic clove, crushed 25g/1oz edible sea aster25g/1oz edible salty fingers25g/1oz samphire25g/1oz edible sea purslane 25g/1oz edible sea aster 25g/1oz edible salty fingers 25g/1oz samphire 25g/1oz edible sea purslane Method For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately. For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the bear garlic purée, heat the lemon zest, lime zest, ginger, lemongrass and oil in a saucepan over a low heat to a temperature of around 60C. Keep the mixture at that temperature and leave to infuse for 1 hour. Remove from the heat and leave to cool to room temperature. Filter the mixture through a fine strainer and place in the fridge for 48 hours to infuse. Blanch half of the garlic leaves in boiling, salted water for 10–15 seconds. Drain and blitz with the remaining garlic leaves in a blender. Add the infused oil and season with salt. Blend again to a purée. Adjust the seasoning, leave to cool and set aside. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the fish, season the fillets with salt. Heat the oil in a nonstick frying pan and cook the fillets skin-side down for 4–5 minutes, or until cooked through. Transfer the fillets to a warmed plate, keeping the pan over the heat. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the Grénobloise sauce, segment 1 lemon. Add the butter to the pan and heat until it turns a nut-brown colour. Add the lemon segments, capers, fines herbes and croûtons. Squeeze over the juice of the remaining lemon half, season with salt and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the croûtons, cut the bread slices into 5-mm/¼-in cubes. Heat the butter in a frying pan over a medium heat, add the thyme, garlic and bread cubes and sauté until they turn golden. Transfer the cubes to kitchen towels and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. For the sea herbs salad, mix all of the ingredients together in a small bowl and set aside. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately. To serve, gently reheat the garlic purée. Divide the purée between two warmed plates and lay the fillets on top. Spoon over the Grénobloise sauce and sprinkle with the sea herbs salad. Garnish with croûtons and serve immediately."
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} | 53bf64eb8d7f469aa20f6fa5e4f4eee8867196aee5346440892e49830e2d90c5 | Lamb seekh kebab recipe
For the kebab, put all the ingredients except the mince in a food processor. Blend until thoroughly combined then add the mince and pulse briefly - this will maintain the texture of the meat. Alternatively, mix all the ingredients together in a bowl and pass through a mincer.Chill the spiced mince in the fridge for an hour to take in the flavours and firm up.For the vegetable coat, mix all the ingredients together and season with salt, to taste. Set aside.For the kebab, preheat a barbecue or grill to hot.Divide the mince into two equal parts. Take one half and divide into six equally-sized balls. Wet your hands and using your fingers, slowly spread the mince on the skewers to make kebabs 8-10cm/3¼-4in long. To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavours and juices. Coat the kebabs with half the chopped vegetables and press lightly so the colourful vegetables stick to the mince. Set aside until ready to cook.Divide the remaining mince mixture into six balls. Spread the remaining chopped vegetables on a chopping board, then press the balls of mince into the vegetables so they stick to one side. Set aside.For the green coriander chutney, in a food processor blend together the herbs, garlic and chillies until a soft, spoonable consistency. Transfer to a small bowl and cover with the oil. (This will keep in the fridge for 2-3 days, but once salt and lemon have been added, it is best used straight away.) When ready to use, mix in the salt, sugar and lemon juice. Taste to check the seasoning.Cook the kebabs on the barbecue or under a grill for 6-8 minutes, turning regularly to ensure the meat is cooked evenly throughout. Cook the meat patties on a hot grill pan or barbeque for 3-4 minutes, vegetable side first, then turn over and cook another 2-3 minutes. Rest the kebabs for a few of minutes then serve with the green coriander chutney, salad leaves and pomegranate seeds. Or serve in naan breads to make wraps. For the kebab, put all the ingredients except the mince in a food processor. Blend until thoroughly combined then add the mince and pulse briefly - this will maintain the texture of the meat. Alternatively, mix all the ingredients together in a bowl and pass through a mincer. For the kebab, put all the ingredients except the mince in a food processor. Blend until thoroughly combined then add the mince and pulse briefly - this will maintain the texture of the meat. Alternatively, mix all the ingredients together in a bowl and pass through a mincer. Chill the spiced mince in the fridge for an hour to take in the flavours and firm up. Chill the spiced mince in the fridge for an hour to take in the flavours and firm up. For the vegetable coat, mix all the ingredients together and season with salt, to taste. Set aside. For the vegetable coat, mix all the ingredients together and season with salt, to taste. Set aside. For the kebab, preheat a barbecue or grill to hot. For the kebab, preheat a barbecue or grill to hot. Divide the mince into two equal parts. Take one half and divide into six equally-sized balls. Wet your hands and using your fingers, slowly spread the mince on the skewers to make kebabs 8-10cm/3¼-4in long. To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavours and juices. Divide the mince into two equal parts. Take one half and divide into six equally-sized balls. Wet your hands and using your fingers, slowly spread the mince on the skewers to make kebabs 8-10cm/3¼-4in long. To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavours and juices. Coat the kebabs with half the chopped vegetables and press lightly so the colourful vegetables stick to the mince. Set aside until ready to cook. Coat the kebabs with half the chopped vegetables and press lightly so the colourful vegetables stick to the mince. Set aside until ready to cook. Divide the remaining mince mixture into six balls. Spread the remaining chopped vegetables on a chopping board, then press the balls of mince into the vegetables so they stick to one side. Set aside. Divide the remaining mince mixture into six balls. Spread the remaining chopped vegetables on a chopping board, then press the balls of mince into the vegetables so they stick to one side. Set aside. For the green coriander chutney, in a food processor blend together the herbs, garlic and chillies until a soft, spoonable consistency. Transfer to a small bowl and cover with the oil. (This will keep in the fridge for 2-3 days, but once salt and lemon have been added, it is best used straight away.) For the green coriander chutney, in a food processor blend together the herbs, garlic and chillies until a soft, spoonable consistency. Transfer to a small bowl and cover with the oil. (This will keep in the fridge for 2-3 days, but once salt and lemon have been added, it is best used straight away.) When ready to use, mix in the salt, sugar and lemon juice. Taste to check the seasoning. When ready to use, mix in the salt, sugar and lemon juice. Taste to check the seasoning. Cook the kebabs on the barbecue or under a grill for 6-8 minutes, turning regularly to ensure the meat is cooked evenly throughout. Cook the kebabs on the barbecue or under a grill for 6-8 minutes, turning regularly to ensure the meat is cooked evenly throughout. Cook the meat patties on a hot grill pan or barbeque for 3-4 minutes, vegetable side first, then turn over and cook another 2-3 minutes. Cook the meat patties on a hot grill pan or barbeque for 3-4 minutes, vegetable side first, then turn over and cook another 2-3 minutes. Rest the kebabs for a few of minutes then serve with the green coriander chutney, salad leaves and pomegranate seeds. Or serve in naan breads to make wraps. Rest the kebabs for a few of minutes then serve with the green coriander chutney, salad leaves and pomegranate seeds. Or serve in naan breads to make wraps. | {
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"title": "Lamb seekh kebab recipe",
"content": "For the kebab, put all the ingredients except the mince in a food processor. Blend until thoroughly combined then add the mince and pulse briefly - this will maintain the texture of the meat. Alternatively, mix all the ingredients together in a bowl and pass through a mincer.Chill the spiced mince in the fridge for an hour to take in the flavours and firm up.For the vegetable coat, mix all the ingredients together and season with salt, to taste. Set aside.For the kebab, preheat a barbecue or grill to hot.Divide the mince into two equal parts. Take one half and divide into six equally-sized balls. Wet your hands and using your fingers, slowly spread the mince on the skewers to make kebabs 8-10cm/3¼-4in long. To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavours and juices. Coat the kebabs with half the chopped vegetables and press lightly so the colourful vegetables stick to the mince. Set aside until ready to cook.Divide the remaining mince mixture into six balls. Spread the remaining chopped vegetables on a chopping board, then press the balls of mince into the vegetables so they stick to one side. Set aside.For the green coriander chutney, in a food processor blend together the herbs, garlic and chillies until a soft, spoonable consistency. Transfer to a small bowl and cover with the oil. (This will keep in the fridge for 2-3 days, but once salt and lemon have been added, it is best used straight away.) When ready to use, mix in the salt, sugar and lemon juice. Taste to check the seasoning.Cook the kebabs on the barbecue or under a grill for 6-8 minutes, turning regularly to ensure the meat is cooked evenly throughout. Cook the meat patties on a hot grill pan or barbeque for 3-4 minutes, vegetable side first, then turn over and cook another 2-3 minutes. Rest the kebabs for a few of minutes then serve with the green coriander chutney, salad leaves and pomegranate seeds. Or serve in naan breads to make wraps. For the kebab, put all the ingredients except the mince in a food processor. Blend until thoroughly combined then add the mince and pulse briefly - this will maintain the texture of the meat. Alternatively, mix all the ingredients together in a bowl and pass through a mincer. For the kebab, put all the ingredients except the mince in a food processor. Blend until thoroughly combined then add the mince and pulse briefly - this will maintain the texture of the meat. Alternatively, mix all the ingredients together in a bowl and pass through a mincer. Chill the spiced mince in the fridge for an hour to take in the flavours and firm up. Chill the spiced mince in the fridge for an hour to take in the flavours and firm up. For the vegetable coat, mix all the ingredients together and season with salt, to taste. Set aside. For the vegetable coat, mix all the ingredients together and season with salt, to taste. Set aside. For the kebab, preheat a barbecue or grill to hot. For the kebab, preheat a barbecue or grill to hot. Divide the mince into two equal parts. Take one half and divide into six equally-sized balls. Wet your hands and using your fingers, slowly spread the mince on the skewers to make kebabs 8-10cm/3¼-4in long. To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavours and juices. Divide the mince into two equal parts. Take one half and divide into six equally-sized balls. Wet your hands and using your fingers, slowly spread the mince on the skewers to make kebabs 8-10cm/3¼-4in long. To avoid the mixture sticking, keep your hands wet and intermittently run water over the kebabs as you make them. This will smooth the outer texture of the kebab. Make sure the kebabs are quite thick, as this will help retain the flavours and juices. Coat the kebabs with half the chopped vegetables and press lightly so the colourful vegetables stick to the mince. Set aside until ready to cook. Coat the kebabs with half the chopped vegetables and press lightly so the colourful vegetables stick to the mince. Set aside until ready to cook. Divide the remaining mince mixture into six balls. Spread the remaining chopped vegetables on a chopping board, then press the balls of mince into the vegetables so they stick to one side. Set aside. Divide the remaining mince mixture into six balls. Spread the remaining chopped vegetables on a chopping board, then press the balls of mince into the vegetables so they stick to one side. Set aside. For the green coriander chutney, in a food processor blend together the herbs, garlic and chillies until a soft, spoonable consistency. Transfer to a small bowl and cover with the oil. (This will keep in the fridge for 2-3 days, but once salt and lemon have been added, it is best used straight away.) For the green coriander chutney, in a food processor blend together the herbs, garlic and chillies until a soft, spoonable consistency. Transfer to a small bowl and cover with the oil. (This will keep in the fridge for 2-3 days, but once salt and lemon have been added, it is best used straight away.) When ready to use, mix in the salt, sugar and lemon juice. Taste to check the seasoning. When ready to use, mix in the salt, sugar and lemon juice. Taste to check the seasoning. Cook the kebabs on the barbecue or under a grill for 6-8 minutes, turning regularly to ensure the meat is cooked evenly throughout. Cook the kebabs on the barbecue or under a grill for 6-8 minutes, turning regularly to ensure the meat is cooked evenly throughout. Cook the meat patties on a hot grill pan or barbeque for 3-4 minutes, vegetable side first, then turn over and cook another 2-3 minutes. Cook the meat patties on a hot grill pan or barbeque for 3-4 minutes, vegetable side first, then turn over and cook another 2-3 minutes. Rest the kebabs for a few of minutes then serve with the green coriander chutney, salad leaves and pomegranate seeds. Or serve in naan breads to make wraps. Rest the kebabs for a few of minutes then serve with the green coriander chutney, salad leaves and pomegranate seeds. Or serve in naan breads to make wraps."
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} | 11632b48e99896dfe83942b2bbc9b8042c61e1012269ce9060219f171044e763 | Goat cutlets with figs and goats’ curd recipe
Marinated goat cutlets with roasted figs and goats’ curd An average of 0.0 out of 5 stars from 0 ratings Goat is becoming easier to source in the UK, but it has been a popular meat in other countries for centuries. This is a simple way to serve it with seasonal veg. 1 unwaxed lemon, finely grated zest only2 tbsp fresh oregano2 garlic cloves, finely chopped4 tbsp olive oil12 goat cutlets or 3 x 4-bone racks of goat cutlets 1 unwaxed lemon, finely grated zest only 2 tbsp fresh oregano 2 garlic cloves, finely chopped 4 tbsp olive oil 12 goat cutlets or 3 x 4-bone racks of goat cutlets 75g/2½oz unsalted butter12 figs, halved or quartered depending on size4 tbsp honey1 tsp coarsely ground black pepper 75g/2½oz unsalted butter 12 figs, halved or quartered depending on size 4 tbsp honey 1 tsp coarsely ground black pepper 75g/2½oz unsalted butter75g/2½oz fresh nettles, chopped75g/2½oz fresh chard, chopped200ml/7fl oz chicken stocksalt and freshly ground black pepper 75g/2½oz unsalted butter 75g/2½oz fresh nettles, chopped 75g/2½oz fresh chard, chopped 200ml/7fl oz chicken stock salt and freshly ground black pepper 150g/5½oz goats’ curd 150g/5½oz goats’ curd Method For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking).For the figs, preheat the oven to 220C/200C Fan/Gas 7.Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed.Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes.For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper.To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd. For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking). For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking). For the figs, preheat the oven to 220C/200C Fan/Gas 7. For the figs, preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed. Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed. Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes. Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes. For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper. For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper. To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd. To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd. | {
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"title": "Goat cutlets with figs and goats’ curd recipe",
"content": "Marinated goat cutlets with roasted figs and goats’ curd An average of 0.0 out of 5 stars from 0 ratings Goat is becoming easier to source in the UK, but it has been a popular meat in other countries for centuries. This is a simple way to serve it with seasonal veg. 1 unwaxed lemon, finely grated zest only2 tbsp fresh oregano2 garlic cloves, finely chopped4 tbsp olive oil12 goat cutlets or 3 x 4-bone racks of goat cutlets 1 unwaxed lemon, finely grated zest only 2 tbsp fresh oregano 2 garlic cloves, finely chopped 4 tbsp olive oil 12 goat cutlets or 3 x 4-bone racks of goat cutlets 75g/2½oz unsalted butter12 figs, halved or quartered depending on size4 tbsp honey1 tsp coarsely ground black pepper 75g/2½oz unsalted butter 12 figs, halved or quartered depending on size 4 tbsp honey 1 tsp coarsely ground black pepper 75g/2½oz unsalted butter75g/2½oz fresh nettles, chopped75g/2½oz fresh chard, chopped200ml/7fl oz chicken stocksalt and freshly ground black pepper 75g/2½oz unsalted butter 75g/2½oz fresh nettles, chopped 75g/2½oz fresh chard, chopped 200ml/7fl oz chicken stock salt and freshly ground black pepper 150g/5½oz goats’ curd 150g/5½oz goats’ curd Method For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking).For the figs, preheat the oven to 220C/200C Fan/Gas 7.Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed.Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes.For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper.To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd. For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking). For the goat cutlets, mix the lemon zest, oregano, garlic and oil in a large bowl. Add the cutlets and marinate in the fridge for at least an hour (return to room temperature before cooking). For the figs, preheat the oven to 220C/200C Fan/Gas 7. For the figs, preheat the oven to 220C/200C Fan/Gas 7. Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed. Melt the butter in a large frying pan. Add the figs and toss to coat in the butter. Add the honey and black pepper and toss again. Roast for 4–6 minutes, or until the figs are sticky and glazed. Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes. Meanwhile, heat a large griddle pan or frying pan, then add the marinated cutlets and cook for 2–3 minutes on each side. Set aside to rest for about 3 minutes. For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper. For the braised nettles and chard, heat another large frying pan or a sauté pan and add the butter. Once melted, add the nettles and chard and coat in the butter. Pour in the stock and cook for 2–4 minutes, or until the liquid has reduced by half. Season with salt and pepper. To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd. To serve, put the cutlets and figs on plates and spoon over the braised nettles and chard. Finish with dots of goats’ curd."
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} | 7aeae16aa6bc553dc1a0b8468b1a244d8da05b4998a11801c6b5241be8f1e8a9 | Seared tuna sashimi with avocado salad recipe
An average of 0.0 out of 5 stars from 0 ratings A Scandi take on sushi using lightly seared tuna served with a spicy salsa. An easy but impressive starter. 500g/1lb 2oz fresh tuna loin (sushi grade)2 tbsp olive oil100g/3½oz pine nuts4 avocados, peeled and chopped1 bunch coriander, roughly chopped5 drops sesame oilsea salt and black pepper 500g/1lb 2oz fresh tuna loin (sushi grade) 2 tbsp olive oil 100g/3½oz pine nuts 4 avocados, peeled and chopped 1 bunch coriander, roughly chopped 5 drops sesame oil sea salt and black pepper 50ml/2fl oz soy sauce1 lemon, juice only1 jalapeño chilli pepper, thinly sliced 50ml/2fl oz soy sauce 1 lemon, juice only 1 jalapeño chilli pepper, thinly sliced Method Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside).Slice the tuna as thinly as possible and lay out the slices on a serving dish.Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside). Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside). Slice the tuna as thinly as possible and lay out the slices on a serving dish. Slice the tuna as thinly as possible and lay out the slices on a serving dish. Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. Recipe tips Make sure your knife is extremely sharp before slicing the tuna. | {
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"title": "Seared tuna sashimi with avocado salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A Scandi take on sushi using lightly seared tuna served with a spicy salsa. An easy but impressive starter. 500g/1lb 2oz fresh tuna loin (sushi grade)2 tbsp olive oil100g/3½oz pine nuts4 avocados, peeled and chopped1 bunch coriander, roughly chopped5 drops sesame oilsea salt and black pepper 500g/1lb 2oz fresh tuna loin (sushi grade) 2 tbsp olive oil 100g/3½oz pine nuts 4 avocados, peeled and chopped 1 bunch coriander, roughly chopped 5 drops sesame oil sea salt and black pepper 50ml/2fl oz soy sauce1 lemon, juice only1 jalapeño chilli pepper, thinly sliced 50ml/2fl oz soy sauce 1 lemon, juice only 1 jalapeño chilli pepper, thinly sliced Method Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside).Slice the tuna as thinly as possible and lay out the slices on a serving dish.Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside). Rub the tuna with a little olive oil and season with sea salt and black pepper. Heat a frying pan and fry the tuna briefly to the pan, so that it just simply gets a little browned on the outside (it should still be completely raw inside). Slice the tuna as thinly as possible and lay out the slices on a serving dish. Slice the tuna as thinly as possible and lay out the slices on a serving dish. Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. Toast the pine nuts with a little salt in a dry frying pan. Mix the avocado and coriander with the pine nuts. Season with salt, black pepper and sesame oil. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. For the dressing, mix half the jalapeño chilli pepper with the soy sauce and lemon juice. Spoon it over the fish. Garnish with the remaining jalapeño and serve. Recipe tips Make sure your knife is extremely sharp before slicing the tuna."
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} | 04c00034135caef3cf3d88631eae84580038a249a75d58a2249191f921f980c3 | Lemongrass chicken and aubergine recipe
An average of 4.0 out of 5 stars from 2 ratings Cooking aubergine over a open flame gives it a delicious smokey flavour which complements the freshness of spring onions and lemongrass. 4 chicken thighs, skinless and boneless4 tbsp chopped lemongrass (very finely chop the bottom part of the lemongrass)2 tbsp vegetable oil1 tsp fish sauce 4 chicken thighs, skinless and boneless 4 tbsp chopped lemongrass (very finely chop the bottom part of the lemongrass) 2 tbsp vegetable oil 1 tsp fish sauce 35g/1¼oz dark palm sugar2 tbsp fish sauce 35g/1¼oz dark palm sugar 2 tbsp fish sauce 1 Japanese long aubergine10g/⅓oz finely chopped shallot1 tbsp chopped spring onion (green part only)1 shallot, sliced into ringssea salt 1 Japanese long aubergine 10g/⅓oz finely chopped shallot 1 tbsp chopped spring onion (green part only) 1 shallot, sliced into rings sea salt 75g/2½oz pickling liqueur (equal quantities of caster sugar and water, flavoured with a smashed garlic clove)75g/2½oz Vietnamese chilli paste 75g/2½oz pickling liqueur (equal quantities of caster sugar and water, flavoured with a smashed garlic clove) 75g/2½oz Vietnamese chilli paste 2 lime leaves, thinly sliced jasmine rice, to serve 2 lime leaves, thinly sliced jasmine rice, to serve Method For the chicken thighs, put the chicken in a bowl and add half the lemongrass and oil, and all the fish sauce. Leave to marinade for 20 minutes, or longer if convenient.Preheat the oven to 200C/400F/Gas 6.For the fish caramel sauce, heat a flameproof casserole. Add a tablespoon of water and the palm sugar. Cook over a low heat until the sugar has dissolved and the mixture has a syrup-like consistency.Set aside to cool for two minutes, then add the fish sauce and marinated chicken. Return to the heat and cook for 5-8 minutes. Transfer to the oven to finish. For the smokey aubergine, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Pierce the aubergine all over with a fork and place over an open flame until it is blistered and burnt all over and tender inside. Set aside to cool a little.Meanwhile, for the spring onion vinaigrette place all the ingredients in a pan with 460ml/16fl oz water. Heat gently.For the smoky aubergine, add the finely chopped shallot and spring onions to the spring onion vinaigrette.Place the shallot rings in the deep fat fryer and deep fry until crisp. Drain and place onto a plate lined with kitchen roll to drain.To finish, top and tail the aubergine then slice it down the middle lengthways. Scoop out the tender flesh from the burnt skin and divide between serving plates. Use scissors to cut it into bite-sized pieces.Take the spring onions out of the vinaigrette and drain them, reserving the vinaigrette for dressing.Garnish with the blanched spring onions, crisp shallots and lime leaves. Dress with the vinaigrette. Serve the chicken in the casserole with jasmine rice. For the chicken thighs, put the chicken in a bowl and add half the lemongrass and oil, and all the fish sauce. Leave to marinade for 20 minutes, or longer if convenient. For the chicken thighs, put the chicken in a bowl and add half the lemongrass and oil, and all the fish sauce. Leave to marinade for 20 minutes, or longer if convenient. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the fish caramel sauce, heat a flameproof casserole. Add a tablespoon of water and the palm sugar. Cook over a low heat until the sugar has dissolved and the mixture has a syrup-like consistency. For the fish caramel sauce, heat a flameproof casserole. Add a tablespoon of water and the palm sugar. Cook over a low heat until the sugar has dissolved and the mixture has a syrup-like consistency. Set aside to cool for two minutes, then add the fish sauce and marinated chicken. Return to the heat and cook for 5-8 minutes. Transfer to the oven to finish. Set aside to cool for two minutes, then add the fish sauce and marinated chicken. Return to the heat and cook for 5-8 minutes. Transfer to the oven to finish. For the smokey aubergine, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the smokey aubergine, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pierce the aubergine all over with a fork and place over an open flame until it is blistered and burnt all over and tender inside. Set aside to cool a little. Pierce the aubergine all over with a fork and place over an open flame until it is blistered and burnt all over and tender inside. Set aside to cool a little. Meanwhile, for the spring onion vinaigrette place all the ingredients in a pan with 460ml/16fl oz water. Heat gently. Meanwhile, for the spring onion vinaigrette place all the ingredients in a pan with 460ml/16fl oz water. Heat gently. For the smoky aubergine, add the finely chopped shallot and spring onions to the spring onion vinaigrette. For the smoky aubergine, add the finely chopped shallot and spring onions to the spring onion vinaigrette. Place the shallot rings in the deep fat fryer and deep fry until crisp. Drain and place onto a plate lined with kitchen roll to drain. Place the shallot rings in the deep fat fryer and deep fry until crisp. Drain and place onto a plate lined with kitchen roll to drain. To finish, top and tail the aubergine then slice it down the middle lengthways. Scoop out the tender flesh from the burnt skin and divide between serving plates. Use scissors to cut it into bite-sized pieces. To finish, top and tail the aubergine then slice it down the middle lengthways. Scoop out the tender flesh from the burnt skin and divide between serving plates. Use scissors to cut it into bite-sized pieces. Take the spring onions out of the vinaigrette and drain them, reserving the vinaigrette for dressing. Take the spring onions out of the vinaigrette and drain them, reserving the vinaigrette for dressing. Garnish with the blanched spring onions, crisp shallots and lime leaves. Dress with the vinaigrette. Serve the chicken in the casserole with jasmine rice. Garnish with the blanched spring onions, crisp shallots and lime leaves. Dress with the vinaigrette. Serve the chicken in the casserole with jasmine rice. | {
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"title": "Lemongrass chicken and aubergine recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Cooking aubergine over a open flame gives it a delicious smokey flavour which complements the freshness of spring onions and lemongrass. 4 chicken thighs, skinless and boneless4 tbsp chopped lemongrass (very finely chop the bottom part of the lemongrass)2 tbsp vegetable oil1 tsp fish sauce 4 chicken thighs, skinless and boneless 4 tbsp chopped lemongrass (very finely chop the bottom part of the lemongrass) 2 tbsp vegetable oil 1 tsp fish sauce 35g/1¼oz dark palm sugar2 tbsp fish sauce 35g/1¼oz dark palm sugar 2 tbsp fish sauce 1 Japanese long aubergine10g/⅓oz finely chopped shallot1 tbsp chopped spring onion (green part only)1 shallot, sliced into ringssea salt 1 Japanese long aubergine 10g/⅓oz finely chopped shallot 1 tbsp chopped spring onion (green part only) 1 shallot, sliced into rings sea salt 75g/2½oz pickling liqueur (equal quantities of caster sugar and water, flavoured with a smashed garlic clove)75g/2½oz Vietnamese chilli paste 75g/2½oz pickling liqueur (equal quantities of caster sugar and water, flavoured with a smashed garlic clove) 75g/2½oz Vietnamese chilli paste 2 lime leaves, thinly sliced jasmine rice, to serve 2 lime leaves, thinly sliced jasmine rice, to serve Method For the chicken thighs, put the chicken in a bowl and add half the lemongrass and oil, and all the fish sauce. Leave to marinade for 20 minutes, or longer if convenient.Preheat the oven to 200C/400F/Gas 6.For the fish caramel sauce, heat a flameproof casserole. Add a tablespoon of water and the palm sugar. Cook over a low heat until the sugar has dissolved and the mixture has a syrup-like consistency.Set aside to cool for two minutes, then add the fish sauce and marinated chicken. Return to the heat and cook for 5-8 minutes. Transfer to the oven to finish. For the smokey aubergine, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Pierce the aubergine all over with a fork and place over an open flame until it is blistered and burnt all over and tender inside. Set aside to cool a little.Meanwhile, for the spring onion vinaigrette place all the ingredients in a pan with 460ml/16fl oz water. Heat gently.For the smoky aubergine, add the finely chopped shallot and spring onions to the spring onion vinaigrette.Place the shallot rings in the deep fat fryer and deep fry until crisp. Drain and place onto a plate lined with kitchen roll to drain.To finish, top and tail the aubergine then slice it down the middle lengthways. Scoop out the tender flesh from the burnt skin and divide between serving plates. Use scissors to cut it into bite-sized pieces.Take the spring onions out of the vinaigrette and drain them, reserving the vinaigrette for dressing.Garnish with the blanched spring onions, crisp shallots and lime leaves. Dress with the vinaigrette. Serve the chicken in the casserole with jasmine rice. For the chicken thighs, put the chicken in a bowl and add half the lemongrass and oil, and all the fish sauce. Leave to marinade for 20 minutes, or longer if convenient. For the chicken thighs, put the chicken in a bowl and add half the lemongrass and oil, and all the fish sauce. Leave to marinade for 20 minutes, or longer if convenient. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the fish caramel sauce, heat a flameproof casserole. Add a tablespoon of water and the palm sugar. Cook over a low heat until the sugar has dissolved and the mixture has a syrup-like consistency. For the fish caramel sauce, heat a flameproof casserole. Add a tablespoon of water and the palm sugar. Cook over a low heat until the sugar has dissolved and the mixture has a syrup-like consistency. Set aside to cool for two minutes, then add the fish sauce and marinated chicken. Return to the heat and cook for 5-8 minutes. Transfer to the oven to finish. Set aside to cool for two minutes, then add the fish sauce and marinated chicken. Return to the heat and cook for 5-8 minutes. Transfer to the oven to finish. For the smokey aubergine, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) For the smokey aubergine, heat a deep-fat fryer to 180C/350F. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Pierce the aubergine all over with a fork and place over an open flame until it is blistered and burnt all over and tender inside. Set aside to cool a little. Pierce the aubergine all over with a fork and place over an open flame until it is blistered and burnt all over and tender inside. Set aside to cool a little. Meanwhile, for the spring onion vinaigrette place all the ingredients in a pan with 460ml/16fl oz water. Heat gently. Meanwhile, for the spring onion vinaigrette place all the ingredients in a pan with 460ml/16fl oz water. Heat gently. For the smoky aubergine, add the finely chopped shallot and spring onions to the spring onion vinaigrette. For the smoky aubergine, add the finely chopped shallot and spring onions to the spring onion vinaigrette. Place the shallot rings in the deep fat fryer and deep fry until crisp. Drain and place onto a plate lined with kitchen roll to drain. Place the shallot rings in the deep fat fryer and deep fry until crisp. Drain and place onto a plate lined with kitchen roll to drain. To finish, top and tail the aubergine then slice it down the middle lengthways. Scoop out the tender flesh from the burnt skin and divide between serving plates. Use scissors to cut it into bite-sized pieces. To finish, top and tail the aubergine then slice it down the middle lengthways. Scoop out the tender flesh from the burnt skin and divide between serving plates. Use scissors to cut it into bite-sized pieces. Take the spring onions out of the vinaigrette and drain them, reserving the vinaigrette for dressing. Take the spring onions out of the vinaigrette and drain them, reserving the vinaigrette for dressing. Garnish with the blanched spring onions, crisp shallots and lime leaves. Dress with the vinaigrette. Serve the chicken in the casserole with jasmine rice. Garnish with the blanched spring onions, crisp shallots and lime leaves. Dress with the vinaigrette. Serve the chicken in the casserole with jasmine rice."
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} | 7c8c232e7d6655f4a1a92e754285827929d2cc1b0e531a257ab2f21b7b55d82d | Chicken and black bean sauce with bok choi recipe
Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat.Mix together the ginger, garlic and chilli.Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened.Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through.Finish with a third of the spring onion and a tablespoon of coriander and stir through.Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate.Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute.Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through.Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute.To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes. Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat. Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat. Mix together the ginger, garlic and chilli. Mix together the ginger, garlic and chilli. Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened. Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened. Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through. Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through. Finish with a third of the spring onion and a tablespoon of coriander and stir through. Finish with a third of the spring onion and a tablespoon of coriander and stir through. Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate. Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute. Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through. Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through. Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute. Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute. To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi. To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi. | {
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"url": "https://www.bbc.co.uk/food/recipes/chicken_and_black_bean_01124",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken and black bean sauce with bok choi recipe",
"content": "Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes.Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat.Mix together the ginger, garlic and chilli.Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened.Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through.Finish with a third of the spring onion and a tablespoon of coriander and stir through.Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate.Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute.Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through.Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute.To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes. Put the chicken in a bowl with one tablespoon each of the soy sauce, Shaoxing rice wine and sesame oil. Add the cornflour then mix to combine and leave to marinate for 10 minutes. Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat. Heat a wok or large frying pan over high heat until it is hot. Add one tablespoon of the vegetable oil, and when it is hot and slightly smoking, add the chicken and stir fry for 2-3 minutes, or until nearly cooked through. Lift out with a slotted spoon and set aside then wipe out the wok and return to the heat. Mix together the ginger, garlic and chilli. Mix together the ginger, garlic and chilli. Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened. Add another tablespoon of the vegetable oil and when it’s hot and slightly smoking again, add a third of the ginger, garlic, chilli mix and all the black beans and stir-fry for 2-3 minutes until just softened. Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through. Add the remaining two tablespoons of Shaoxing rice wine, one tablespoon of the soy, all the sugar and chicken stock and bring to the boil. Return the chicken to the pan and cook for 1-2 minutes, or until the sauce has thickened slightly and the chicken is cooked through. Finish with a third of the spring onion and a tablespoon of coriander and stir through. Finish with a third of the spring onion and a tablespoon of coriander and stir through. Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate. Set aside and heat another wok until hot, add one tablespoon of vegetable oil, half the remaining ginger, garlic and chilli mix and half the remaining spring onion and stir fry for one minute. Add the bok choi and 75ml/3fl oz of water and stir fry until the bok choi is tender and the liquid evaporated. Add one tablespoon of coriander and half the remaining spring onion and stir fry for one minute then put onto the serving plate. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute. Wipe out the wok and return to the heat, then add the last of the vegetable oil, ginger, garlic and chilli and stir fry for one minute then add the cooked rice and stir fry for one minute. Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through. Pour the beaten egg into the centre of the wok, then stir fry through for a couple of minutes so the rice is hot and the egg cooked through. Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute. Stir in the last tablespoon of sesame oil, and the remaining coriander and spring onion and fry for another minute. To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi. To serve, pile the rice onto plates, spoon some chicken next to it, then finish with the bok choi."
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} | 4c341f7c195580f3378fe70b1bc4997deae9b8dc1f948a5112cb6cf3f0c24541 | Steamed sea bass with a rice noodle salad recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_baked_seabass_with_36512_16x9.jpg Delicious sea bass steamed with greens and a salad packed with oriental flavour. 4 bok choi, cut into halves2 sea bass fillets, skin on2cm/1in knob fresh root ginger, thinly sliced2 sticks lemongrass, bruised and chopped in half2 tbsp sesame oil2 tbsp soy sauce 4 bok choi, cut into halves 2 sea bass fillets, skin on 2cm/1in knob fresh root ginger, thinly sliced 2 sticks lemongrass, bruised and chopped in half 2 tbsp sesame oil 2 tbsp soy sauce 250g/9oz rice noodles4 spring onions, trimmed and thinly sliced2 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, roughly chopped1 long red chilli, roughly chopped3 tbsp palm sugar (or substitute soft brown sugar)3 tbsp roughly chopped fresh mint3 tbsp roughly chopped fresh coriander2 tbsp rice wine vinegar2 tbsp lime juice1 tbsp vegetable oil 250g/9oz rice noodles 4 spring onions, trimmed and thinly sliced 2 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, roughly chopped 1 long red chilli, roughly chopped 3 tbsp palm sugar (or substitute soft brown sugar) 3 tbsp roughly chopped fresh mint 3 tbsp roughly chopped fresh coriander 2 tbsp rice wine vinegar 2 tbsp lime juice 1 tbsp vegetable oil Method For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer.Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets).For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions.Drain and place back in the bowl along with the spring onions.To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more.Just before serving dress the noodle salad and mix.To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish. For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer. For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer. Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets). Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets). For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions. For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions. Drain and place back in the bowl along with the spring onions. Drain and place back in the bowl along with the spring onions. To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more. To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more. Just before serving dress the noodle salad and mix. Just before serving dress the noodle salad and mix. To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish. To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish. | {
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"title": "Steamed sea bass with a rice noodle salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whole_baked_seabass_with_36512_16x9.jpg Delicious sea bass steamed with greens and a salad packed with oriental flavour. 4 bok choi, cut into halves2 sea bass fillets, skin on2cm/1in knob fresh root ginger, thinly sliced2 sticks lemongrass, bruised and chopped in half2 tbsp sesame oil2 tbsp soy sauce 4 bok choi, cut into halves 2 sea bass fillets, skin on 2cm/1in knob fresh root ginger, thinly sliced 2 sticks lemongrass, bruised and chopped in half 2 tbsp sesame oil 2 tbsp soy sauce 250g/9oz rice noodles4 spring onions, trimmed and thinly sliced2 garlic cloves, roughly chopped5cm/2in piece fresh root ginger, roughly chopped1 long red chilli, roughly chopped3 tbsp palm sugar (or substitute soft brown sugar)3 tbsp roughly chopped fresh mint3 tbsp roughly chopped fresh coriander2 tbsp rice wine vinegar2 tbsp lime juice1 tbsp vegetable oil 250g/9oz rice noodles 4 spring onions, trimmed and thinly sliced 2 garlic cloves, roughly chopped 5cm/2in piece fresh root ginger, roughly chopped 1 long red chilli, roughly chopped 3 tbsp palm sugar (or substitute soft brown sugar) 3 tbsp roughly chopped fresh mint 3 tbsp roughly chopped fresh coriander 2 tbsp rice wine vinegar 2 tbsp lime juice 1 tbsp vegetable oil Method For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer.Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets).For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions.Drain and place back in the bowl along with the spring onions.To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more.Just before serving dress the noodle salad and mix.To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish. For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer. For the sea bass, heat a pan of water and place a steamer on top. Take a piece of foil. Scrunch up the edges to make a circle with a wall round the edge. Make it the right size to fit into the steamer. Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets). Put a few leaves of bok choi onto the foil and place the fillets on top. Add more bok choi, ginger and lemongrass and pour over the sesame oil and soy sauce. Sit the foil in the steamer, put the lid on and steam for about four minutes until the fish is cooked (depending on the size of the fillets). For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions. For the rice noodle salad, place the rice noodles in a large bowl, cover with boiling water and leave for two minutes. Alternatively cook the noodles according to the packet instructions. Drain and place back in the bowl along with the spring onions. Drain and place back in the bowl along with the spring onions. To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more. To make a dressing, place the garlic, ginger, chilli, palm sugar, mint, coriander in a pestle and mortar and pound to a paste. Add the vinegar, lime juice and oil and pound some more. Just before serving dress the noodle salad and mix. Just before serving dress the noodle salad and mix. To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish. To serve, place some of the noodles on each serving plate. Lift the fillets from the steamer and place them on top of the noodles. Pour the sauce from the foil into the pestle and mortar and mix it, then pour some over the fish."
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} | 0db35e5941fe9ad45c32e069060fd6def410ffe2d82663672835532071735127 | Mushroom and butternut squash dumplings recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chinese_dumplings_with_17967_16x9.jpg These vegetarian dumplings can be also made vegan. Full of autumnal mushrooms and squash, they're a tasty addition to a dim sum feast. 250g/9oz plain flour, plus extra for dustingpinch salt20ml/¾fl oz olive oil125ml/4fl oz warm water 250g/9oz plain flour, plus extra for dusting pinch salt 20ml/¾fl oz olive oil 125ml/4fl oz warm water ½ butternut squash, peeleddrizzle of olive oil50g/1¾oz butter or oil150g/5½oz wild mushrooms, roughly chopped1–2 tbsp chopped fresh sagesalt and freshly ground black pepper ½ butternut squash, peeled drizzle of olive oil 50g/1¾oz butter or oil 150g/5½oz wild mushrooms, roughly chopped 1–2 tbsp chopped fresh sage salt and freshly ground black pepper 50ml/2fl oz sesame oil25ml/1fl oz soy sauce25ml/1fl oz fish sauce (optional or vegetarian)1 tbsp pickled ginger 50ml/2fl oz sesame oil 25ml/1fl oz soy sauce 25ml/1fl oz fish sauce (optional or vegetarian) 1 tbsp pickled ginger 1–2 tbsp black sesame seeds1–2 tbsp micro coriander 1 tsp red chilli flakes 1–2 tbsp black sesame seeds 1–2 tbsp micro coriander 1 tsp red chilli flakes Method To make the dough, place the flour and salt into a mixing bowl and stir in the oil and water gradually, mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes.To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with oil and season with salt and pepper. Cook for 25–40 minutes, or until coloured and soft. Once slightly cooled, crush using a fork.Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage. Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle, taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes.Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly.Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl.Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce. To make the dough, place the flour and salt into a mixing bowl and stir in the oil and water gradually, mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes. To make the dough, place the flour and salt into a mixing bowl and stir in the oil and water gradually, mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes. To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with oil and season with salt and pepper. Cook for 25–40 minutes, or until coloured and soft. Once slightly cooled, crush using a fork. To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with oil and season with salt and pepper. Cook for 25–40 minutes, or until coloured and soft. Once slightly cooled, crush using a fork. Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage. Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage. Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle, taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes. Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle, taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes. Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly. Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly. Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl. Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl. Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce. Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce. | {
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"title": "Mushroom and butternut squash dumplings 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/chinese_dumplings_with_17967_16x9.jpg These vegetarian dumplings can be also made vegan. Full of autumnal mushrooms and squash, they're a tasty addition to a dim sum feast. 250g/9oz plain flour, plus extra for dustingpinch salt20ml/¾fl oz olive oil125ml/4fl oz warm water 250g/9oz plain flour, plus extra for dusting pinch salt 20ml/¾fl oz olive oil 125ml/4fl oz warm water ½ butternut squash, peeleddrizzle of olive oil50g/1¾oz butter or oil150g/5½oz wild mushrooms, roughly chopped1–2 tbsp chopped fresh sagesalt and freshly ground black pepper ½ butternut squash, peeled drizzle of olive oil 50g/1¾oz butter or oil 150g/5½oz wild mushrooms, roughly chopped 1–2 tbsp chopped fresh sage salt and freshly ground black pepper 50ml/2fl oz sesame oil25ml/1fl oz soy sauce25ml/1fl oz fish sauce (optional or vegetarian)1 tbsp pickled ginger 50ml/2fl oz sesame oil 25ml/1fl oz soy sauce 25ml/1fl oz fish sauce (optional or vegetarian) 1 tbsp pickled ginger 1–2 tbsp black sesame seeds1–2 tbsp micro coriander 1 tsp red chilli flakes 1–2 tbsp black sesame seeds 1–2 tbsp micro coriander 1 tsp red chilli flakes Method To make the dough, place the flour and salt into a mixing bowl and stir in the oil and water gradually, mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes.To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with oil and season with salt and pepper. Cook for 25–40 minutes, or until coloured and soft. Once slightly cooled, crush using a fork.Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage. Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle, taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes.Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly.Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl.Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce. To make the dough, place the flour and salt into a mixing bowl and stir in the oil and water gradually, mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes. To make the dough, place the flour and salt into a mixing bowl and stir in the oil and water gradually, mixing all the time until it is incorporated. Add a splash of water if the mixture seems dry. Set aside for at least 15 minutes. To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with oil and season with salt and pepper. Cook for 25–40 minutes, or until coloured and soft. Once slightly cooled, crush using a fork. To make the filling, preheat the oven to 220C/200C Fan/Gas 7. Put the squash in a roasting tin, drizzle with oil and season with salt and pepper. Cook for 25–40 minutes, or until coloured and soft. Once slightly cooled, crush using a fork. Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage. Heat the butter in a frying pan and add the wild mushrooms. Cook for 2–3 minutes. Stir in the crushed squash and chopped sage. Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle, taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes. Take the dough out of the bowl and roll it out on a lightly dusted work surface until it is a very thin and flat pancake shape. Cut out 20–25 x 8cm/3¼in diameter circles from the dough. Spoon the squash and mushroom mixture into the middle, taking care not to over-fill. Moisten the edges with a little water and fold over to make a semi-circle. Pinch and crimp the edges together to create dumpling shapes. Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly. Bring a saucepan of salted water to the boil. Add the dumplings and simmer for 5 minutes, or until cooked and risen to the surface. Remove from the water with a slotted spoon and leave to cool slightly. Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl. Mix together the sesame oil, soy sauce, fish sauce and pickled ginger in a bowl. Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce. Divide the dumplings between four bowls or arrange on a platter and sprinkle with the sesame seeds, micro coriander and chilli flakes, if using. Serve immediately with the dipping sauce."
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} | b72328e0dc4d6764429e518ab460da42b38e791630263a2a430498ad97aa1da8 | Potsticker dumplings with dipping sauce recipe
To make the dough, put the flour and salt into a large bowl and gradually incorporate the hot water, mixing all the time with a fork or chopsticks until all the water is absorbed. Tip the dough onto a work surface, bring together with your hands and aggressively knead it for 5 minutes, dusting with flour if it gets too sticky. The dough is ready when it is smooth and plump.Roll the dough into a long sausage shape and, using a dough scraper, divide into 12 roughly equal pieces. Roll into balls, place on a tray, cover with a clean damp tea towel and leave to rest while you make the filling. For the filling, mix the chicken mince with the rice wine, soy sauce, sesame oil, sugar, cornflour and 1 teaspoon of cold water. Add the pak choi, spring onion and ginger and mix through. Set aside. Roll each dough ball into a thin disc, around 10cm/4in in diameter. As you roll them out, keep the discs covered with a tea towel to prevent drying out. Place about a teaspoon of the filling in the centre of each dough circle and lightly moisten the edges with water. Fold the dough over the filling and pinch together to seal, pinching pleats around the edge of the dumpling. Repeat to make 12 dumplings.Heat a large, lidded non-stick frying pan over a medium–high heat. Add the vegetable oil, place the dumplings flat-side down into the pan and cook for about 2 minutes, until the bottoms of the dumplings are lightly browned and crisping. Carefully add 50ml/2fl oz water and immediately cover the pan; steam for about 5 minutes, until most of the liquid is absorbed. Check halfway through and add more water if necessary. Remove the lid and let the dumplings cook for a further minute, until they release from the bottom of the pan. While the dumplings cook, make the dipping sauce. Put the soy sauce, vinegar, sugar, sesame oil and ½ tablespoon of water in a small bowl and stir until the sugar has dissolved, then add the spring onions and stir. Remove the dumplings from the pan and serve with the dipping sauce on the side. To make the dough, put the flour and salt into a large bowl and gradually incorporate the hot water, mixing all the time with a fork or chopsticks until all the water is absorbed. Tip the dough onto a work surface, bring together with your hands and aggressively knead it for 5 minutes, dusting with flour if it gets too sticky. The dough is ready when it is smooth and plump. To make the dough, put the flour and salt into a large bowl and gradually incorporate the hot water, mixing all the time with a fork or chopsticks until all the water is absorbed. Tip the dough onto a work surface, bring together with your hands and aggressively knead it for 5 minutes, dusting with flour if it gets too sticky. The dough is ready when it is smooth and plump. Roll the dough into a long sausage shape and, using a dough scraper, divide into 12 roughly equal pieces. Roll into balls, place on a tray, cover with a clean damp tea towel and leave to rest while you make the filling. Roll the dough into a long sausage shape and, using a dough scraper, divide into 12 roughly equal pieces. Roll into balls, place on a tray, cover with a clean damp tea towel and leave to rest while you make the filling. For the filling, mix the chicken mince with the rice wine, soy sauce, sesame oil, sugar, cornflour and 1 teaspoon of cold water. Add the pak choi, spring onion and ginger and mix through. Set aside. For the filling, mix the chicken mince with the rice wine, soy sauce, sesame oil, sugar, cornflour and 1 teaspoon of cold water. Add the pak choi, spring onion and ginger and mix through. Set aside. Roll each dough ball into a thin disc, around 10cm/4in in diameter. As you roll them out, keep the discs covered with a tea towel to prevent drying out. Roll each dough ball into a thin disc, around 10cm/4in in diameter. As you roll them out, keep the discs covered with a tea towel to prevent drying out. Place about a teaspoon of the filling in the centre of each dough circle and lightly moisten the edges with water. Fold the dough over the filling and pinch together to seal, pinching pleats around the edge of the dumpling. Repeat to make 12 dumplings. Place about a teaspoon of the filling in the centre of each dough circle and lightly moisten the edges with water. Fold the dough over the filling and pinch together to seal, pinching pleats around the edge of the dumpling. Repeat to make 12 dumplings. Heat a large, lidded non-stick frying pan over a medium–high heat. Add the vegetable oil, place the dumplings flat-side down into the pan and cook for about 2 minutes, until the bottoms of the dumplings are lightly browned and crisping. Heat a large, lidded non-stick frying pan over a medium–high heat. Add the vegetable oil, place the dumplings flat-side down into the pan and cook for about 2 minutes, until the bottoms of the dumplings are lightly browned and crisping. Carefully add 50ml/2fl oz water and immediately cover the pan; steam for about 5 minutes, until most of the liquid is absorbed. Check halfway through and add more water if necessary. Remove the lid and let the dumplings cook for a further minute, until they release from the bottom of the pan. Carefully add 50ml/2fl oz water and immediately cover the pan; steam for about 5 minutes, until most of the liquid is absorbed. Check halfway through and add more water if necessary. Remove the lid and let the dumplings cook for a further minute, until they release from the bottom of the pan. While the dumplings cook, make the dipping sauce. Put the soy sauce, vinegar, sugar, sesame oil and ½ tablespoon of water in a small bowl and stir until the sugar has dissolved, then add the spring onions and stir. While the dumplings cook, make the dipping sauce. Put the soy sauce, vinegar, sugar, sesame oil and ½ tablespoon of water in a small bowl and stir until the sugar has dissolved, then add the spring onions and stir. Remove the dumplings from the pan and serve with the dipping sauce on the side. Remove the dumplings from the pan and serve with the dipping sauce on the side. | {
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"title": "Potsticker dumplings with dipping sauce recipe",
"content": "To make the dough, put the flour and salt into a large bowl and gradually incorporate the hot water, mixing all the time with a fork or chopsticks until all the water is absorbed. Tip the dough onto a work surface, bring together with your hands and aggressively knead it for 5 minutes, dusting with flour if it gets too sticky. The dough is ready when it is smooth and plump.Roll the dough into a long sausage shape and, using a dough scraper, divide into 12 roughly equal pieces. Roll into balls, place on a tray, cover with a clean damp tea towel and leave to rest while you make the filling. For the filling, mix the chicken mince with the rice wine, soy sauce, sesame oil, sugar, cornflour and 1 teaspoon of cold water. Add the pak choi, spring onion and ginger and mix through. Set aside. Roll each dough ball into a thin disc, around 10cm/4in in diameter. As you roll them out, keep the discs covered with a tea towel to prevent drying out. Place about a teaspoon of the filling in the centre of each dough circle and lightly moisten the edges with water. Fold the dough over the filling and pinch together to seal, pinching pleats around the edge of the dumpling. Repeat to make 12 dumplings.Heat a large, lidded non-stick frying pan over a medium–high heat. Add the vegetable oil, place the dumplings flat-side down into the pan and cook for about 2 minutes, until the bottoms of the dumplings are lightly browned and crisping. Carefully add 50ml/2fl oz water and immediately cover the pan; steam for about 5 minutes, until most of the liquid is absorbed. Check halfway through and add more water if necessary. Remove the lid and let the dumplings cook for a further minute, until they release from the bottom of the pan. While the dumplings cook, make the dipping sauce. Put the soy sauce, vinegar, sugar, sesame oil and ½ tablespoon of water in a small bowl and stir until the sugar has dissolved, then add the spring onions and stir. Remove the dumplings from the pan and serve with the dipping sauce on the side. To make the dough, put the flour and salt into a large bowl and gradually incorporate the hot water, mixing all the time with a fork or chopsticks until all the water is absorbed. Tip the dough onto a work surface, bring together with your hands and aggressively knead it for 5 minutes, dusting with flour if it gets too sticky. The dough is ready when it is smooth and plump. To make the dough, put the flour and salt into a large bowl and gradually incorporate the hot water, mixing all the time with a fork or chopsticks until all the water is absorbed. Tip the dough onto a work surface, bring together with your hands and aggressively knead it for 5 minutes, dusting with flour if it gets too sticky. The dough is ready when it is smooth and plump. Roll the dough into a long sausage shape and, using a dough scraper, divide into 12 roughly equal pieces. Roll into balls, place on a tray, cover with a clean damp tea towel and leave to rest while you make the filling. Roll the dough into a long sausage shape and, using a dough scraper, divide into 12 roughly equal pieces. Roll into balls, place on a tray, cover with a clean damp tea towel and leave to rest while you make the filling. For the filling, mix the chicken mince with the rice wine, soy sauce, sesame oil, sugar, cornflour and 1 teaspoon of cold water. Add the pak choi, spring onion and ginger and mix through. Set aside. For the filling, mix the chicken mince with the rice wine, soy sauce, sesame oil, sugar, cornflour and 1 teaspoon of cold water. Add the pak choi, spring onion and ginger and mix through. Set aside. Roll each dough ball into a thin disc, around 10cm/4in in diameter. As you roll them out, keep the discs covered with a tea towel to prevent drying out. Roll each dough ball into a thin disc, around 10cm/4in in diameter. As you roll them out, keep the discs covered with a tea towel to prevent drying out. Place about a teaspoon of the filling in the centre of each dough circle and lightly moisten the edges with water. Fold the dough over the filling and pinch together to seal, pinching pleats around the edge of the dumpling. Repeat to make 12 dumplings. Place about a teaspoon of the filling in the centre of each dough circle and lightly moisten the edges with water. Fold the dough over the filling and pinch together to seal, pinching pleats around the edge of the dumpling. Repeat to make 12 dumplings. Heat a large, lidded non-stick frying pan over a medium–high heat. Add the vegetable oil, place the dumplings flat-side down into the pan and cook for about 2 minutes, until the bottoms of the dumplings are lightly browned and crisping. Heat a large, lidded non-stick frying pan over a medium–high heat. Add the vegetable oil, place the dumplings flat-side down into the pan and cook for about 2 minutes, until the bottoms of the dumplings are lightly browned and crisping. Carefully add 50ml/2fl oz water and immediately cover the pan; steam for about 5 minutes, until most of the liquid is absorbed. Check halfway through and add more water if necessary. Remove the lid and let the dumplings cook for a further minute, until they release from the bottom of the pan. Carefully add 50ml/2fl oz water and immediately cover the pan; steam for about 5 minutes, until most of the liquid is absorbed. Check halfway through and add more water if necessary. Remove the lid and let the dumplings cook for a further minute, until they release from the bottom of the pan. While the dumplings cook, make the dipping sauce. Put the soy sauce, vinegar, sugar, sesame oil and ½ tablespoon of water in a small bowl and stir until the sugar has dissolved, then add the spring onions and stir. While the dumplings cook, make the dipping sauce. Put the soy sauce, vinegar, sugar, sesame oil and ½ tablespoon of water in a small bowl and stir until the sugar has dissolved, then add the spring onions and stir. Remove the dumplings from the pan and serve with the dipping sauce on the side. Remove the dumplings from the pan and serve with the dipping sauce on the side."
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} | 00bb23da509604e6f77659909d1406e4e6acaa0a72ceb269d437c0595741d208 | Raised pork and egg pie recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raised_pork_and_egg_pie_32033_16x9.jpg I love pies that have the treat of whole eggs hidden inside. This is a picnic classic and a generous slice would be perfect for a lunchbox too. Don’t be daunted by the idea of using hot water crust pastry – the pie is moulded in a tin, which makes it very easy to put together. 300g/10½oz good-quality sausages, such as Lincolnshire, skins removed 300g/10½oz pork mince150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces2 banana shallots, finely chopped3 tbsp chopped fresh parsley 4 hard-boiled eggs, shelledsalt and white pepper 300g/10½oz good-quality sausages, such as Lincolnshire, skins removed 300g/10½oz pork mince 150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces 2 banana shallots, finely chopped 3 tbsp chopped fresh parsley 4 hard-boiled eggs, shelled salt and white pepper 450g/1lb plain flour, plus extra for dusting100g/3½oz strong white flour75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes½ tsp salt100g/3½oz lard, plus extra for greasing1 free-range egg yolk, beaten 450g/1lb plain flour, plus extra for dusting 100g/3½oz strong white flour 75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes ½ tsp salt 100g/3½oz lard, plus extra for greasing 1 free-range egg yolk, beaten Method Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry.To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz 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.Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk.Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz 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. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz 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. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges. Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices. | {
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"title": "Raised pork and egg pie 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/raised_pork_and_egg_pie_32033_16x9.jpg I love pies that have the treat of whole eggs hidden inside. This is a picnic classic and a generous slice would be perfect for a lunchbox too. Don’t be daunted by the idea of using hot water crust pastry – the pie is moulded in a tin, which makes it very easy to put together. 300g/10½oz good-quality sausages, such as Lincolnshire, skins removed 300g/10½oz pork mince150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces2 banana shallots, finely chopped3 tbsp chopped fresh parsley 4 hard-boiled eggs, shelledsalt and white pepper 300g/10½oz good-quality sausages, such as Lincolnshire, skins removed 300g/10½oz pork mince 150g/5½oz cooked ham hock, cut into roughly 1.5cm/½in pieces 2 banana shallots, finely chopped 3 tbsp chopped fresh parsley 4 hard-boiled eggs, shelled salt and white pepper 450g/1lb plain flour, plus extra for dusting100g/3½oz strong white flour75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes½ tsp salt100g/3½oz lard, plus extra for greasing1 free-range egg yolk, beaten 450g/1lb plain flour, plus extra for dusting 100g/3½oz strong white flour 75g/2½oz unsalted butter, chilled and cut into 1cm/½in cubes ½ tsp salt 100g/3½oz lard, plus extra for greasing 1 free-range egg yolk, beaten Method Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later.First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry.To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz 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.Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges.Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down.Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk.Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. Preheat the oven to 200C/400F/Gas 6. Grease a 1kg/2lb 4oz loaf tin (measuring about 10x20cm/4x8in across the base) with lard, then cut one long strip of baking parchment, the width of the tin, and place it in the tin so that there’s an overhang of parchment at each end, which will help you remove the pie later. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry. First make the filling. Put all the ingredients, except the hard-boiled eggs, into a large bowl and season lightly with salt and white pepper. Mix together thoroughly using your hands. Cook a little nugget of the mixture in a frying pan and taste it to check the seasoning. Add more seasoning, as necessary, to the remaining filling. Put the mixture in the fridge while you make the pastry. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz 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. To make the pastry, combine the flours in a bowl, add the butter and rub in lightly with your fingertips. Heat 200ml/7fl oz 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. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges. Working as quickly as you can (the pastry will become more crumbly as it cools), roll out two-thirds of the pastry and use it to line the prepared tin, leaving any excess hanging over the edges. Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Press half of the meat filling into the pastry-lined tin. Take a thin slice off the top and bottom of each boiled egg (this helps them sit next to each other and makes slicing the pie easier), then place the eggs lengthways down the middle of the pie. Add the remaining meat filling and pat it down. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk. Brush the overhanging pastry edge with egg yolk. Roll out the remaining pastry to make a lid and place over the pie. Pinch the pastry edges together to seal and trim the edges neatly. Make three steam holes in the top of the pie and brush with more egg yolk. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. Bake for 30 minutes, then reduce the heat to 180C/350F/Gas 4 and bake for a further hour. Leave to cool completely in the tin. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices. To remove the pie, turn the tin on its side and use the parchment paper to slide out the pie. Serve in thick slices."
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} | 9140353ed581ed569bf219ff54a2ed343ff960c21bee9bfa22508038caeafca0 | Summer rolls recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summer_rolls_15105_16x9.jpg These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free. 100g/3½oz vermicelli rice noodles (2 nests)150g/5½oz frozen edamame (soya beans), defrosted1 carrot12 rice paper wrappers, 22cm/8½in diameter300g/10½oz cooked, peeled king prawns150g/5½oz radishes, finely sliced1 bunch (30g/1oz) mint, leaves only1 bunch (30g/1oz) coriander, leaves only 100g/3½oz vermicelli rice noodles (2 nests) 150g/5½oz frozen edamame (soya beans), defrosted 1 carrot 12 rice paper wrappers, 22cm/8½in diameter 300g/10½oz cooked, peeled king prawns 150g/5½oz radishes, finely sliced 1 bunch (30g/1oz) mint, leaves only 1 bunch (30g/1oz) coriander, leaves only 4cm/1½in piece fresh root ginger, peeled2 garlic cloves1 lime, juice only2 tbsp palm sugar, finely grated (or light brown sugar)3 tbsp Vietnamese fish sauce (nuoc mam nhi)1 green bird’s-eye chilli, finely sliced 4cm/1½in piece fresh root ginger, peeled 2 garlic cloves 1 lime, juice only 2 tbsp palm sugar, finely grated (or light brown sugar) 3 tbsp Vietnamese fish sauce (nuoc mam nhi) 1 green bird’s-eye chilli, finely sliced 1 tbsp vegetable oil1 shallot, finely diced2 tbsp tamari2 tbsp crunchy peanut butter2 tsp maple syrup 1 tbsp vegetable oil 1 shallot, finely diced 2 tbsp tamari 2 tbsp crunchy peanut butter 2 tsp maple syrup Method To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside.To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl.Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water.To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Recipe tips For a vegan version, omit the prawns and swap Vietnamese fish sauce for tamari. If you have any filling ingredients left, mix them all together with any remaining garlic dipping sauce and serve with extra vermicelli for a fragrant, punchy salad. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Summer rolls recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summer_rolls_15105_16x9.jpg These Vietnamese-style summer rolls are full of flavour and served with two delicious dipping sauces. Rice paper wrappers are a wonderful thing to have in the cupboard – they can take a fridge-raid dinner to another level, and they’re naturally gluten-free. 100g/3½oz vermicelli rice noodles (2 nests)150g/5½oz frozen edamame (soya beans), defrosted1 carrot12 rice paper wrappers, 22cm/8½in diameter300g/10½oz cooked, peeled king prawns150g/5½oz radishes, finely sliced1 bunch (30g/1oz) mint, leaves only1 bunch (30g/1oz) coriander, leaves only 100g/3½oz vermicelli rice noodles (2 nests) 150g/5½oz frozen edamame (soya beans), defrosted 1 carrot 12 rice paper wrappers, 22cm/8½in diameter 300g/10½oz cooked, peeled king prawns 150g/5½oz radishes, finely sliced 1 bunch (30g/1oz) mint, leaves only 1 bunch (30g/1oz) coriander, leaves only 4cm/1½in piece fresh root ginger, peeled2 garlic cloves1 lime, juice only2 tbsp palm sugar, finely grated (or light brown sugar)3 tbsp Vietnamese fish sauce (nuoc mam nhi)1 green bird’s-eye chilli, finely sliced 4cm/1½in piece fresh root ginger, peeled 2 garlic cloves 1 lime, juice only 2 tbsp palm sugar, finely grated (or light brown sugar) 3 tbsp Vietnamese fish sauce (nuoc mam nhi) 1 green bird’s-eye chilli, finely sliced 1 tbsp vegetable oil1 shallot, finely diced2 tbsp tamari2 tbsp crunchy peanut butter2 tsp maple syrup 1 tbsp vegetable oil 1 shallot, finely diced 2 tbsp tamari 2 tbsp crunchy peanut butter 2 tsp maple syrup Method To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside.To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl.Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water.To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the garlic dipping sauce, pound the garlic and ginger together in a pestle and mortar to make a rough paste. Add the lime juice and ‘muddle’, mashing it with the pestle. Add the palm sugar and muddle for a minute until most of the sugar has dissolved. Add the fish sauce and muddle again. Add the chilli and stir to combine. Transfer to a small shallow bowl and set aside. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. To make the peanut dipping sauce, heat the oil in a small saucepan over a medium–high heat. Add the shallot and cook for a few minutes, stirring regularly, until soft and just starting to brown. Remove from the heat and immediately add the remaining ingredients. Stir to combine, then set aside in a small shallow bowl. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Cook the rice vermicelli and the edamame beans according to the packet instructions. Rinse under running cold water until cooled completely, drain and set aside. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Using a vegetable peeler, peel ribbons down the length of the carrot. Gather these together and very roughly chop them so you have thin, mismatched strips of carrot. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. Fill a deep roasting tray or container that’s large enough to hold the rice paper wrappers with 2–3cm/1in cold water. Dampen a clean work surface with a little water. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. To assemble the rolls: one at a time, submerge the rice paper wrappers in the cold water for a couple of seconds, then place on the damp work surface. Place a pinch of rice vermicelli just below the centre of the rice paper. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Add 3–4 prawns and top with some carrot, radish, mint, coriander and edamame. Fold the sides of the rice paper in to the centre, then bring the side closest to you up and over the filling. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Roll forward while pulling back to create a little tension in the roll and roll up until it is completely sealed. Put on a serving plate and repeat until you’ve used all the rice paper. Serve immediately, alongside the two dipping sauces. Recipe tips For a vegan version, omit the prawns and swap Vietnamese fish sauce for tamari. If you have any filling ingredients left, mix them all together with any remaining garlic dipping sauce and serve with extra vermicelli for a fragrant, punchy salad."
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} | a950a40f369b649561ab0743eafabf842f59be122aac09e2b391e570bf71e9ad | Beer-battered fish recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beerbatteredfish_93119_16x9.jpg Flaky fish in light, crispy batter makes for a perfect British classic. 75g/2½oz cornflour200g/7¼oz plain flour1 tsp fine sea salt330ml/11½fl oz real ale2 tbsp white wine vinegar 75g/2½oz cornflour 200g/7¼oz plain flour 1 tsp fine sea salt 330ml/11½fl oz real ale 2 tbsp white wine vinegar sunflower oil, for deep frying4 tbsp plain flour½ tsp fine sea salt4 x 200g/7¼oz thick white fish fillets, such as haddock or whitingchips, to serve sunflower oil, for deep frying 4 tbsp plain flour ½ tsp fine sea salt 4 x 200g/7¼oz thick white fish fillets, such as haddock or whiting chips, to serve Method For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Recipe tips If you're following the Hairy Bikers' recipe for 'The best chips you have ever tasted', part-cook the chips in oil as suggested. Then while the chips are draining, cook the fish in the same oil as above. Keep the fish warm in a low oven while the chips are fried at 190C for a further 4–5 minutes. | {
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"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beerbatteredfish_93119_16x9.jpg Flaky fish in light, crispy batter makes for a perfect British classic. 75g/2½oz cornflour200g/7¼oz plain flour1 tsp fine sea salt330ml/11½fl oz real ale2 tbsp white wine vinegar 75g/2½oz cornflour 200g/7¼oz plain flour 1 tsp fine sea salt 330ml/11½fl oz real ale 2 tbsp white wine vinegar sunflower oil, for deep frying4 tbsp plain flour½ tsp fine sea salt4 x 200g/7¼oz thick white fish fillets, such as haddock or whitingchips, to serve sunflower oil, for deep frying 4 tbsp plain flour ½ tsp fine sea salt 4 x 200g/7¼oz thick white fish fillets, such as haddock or whiting chips, to serve Method For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream.For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C.Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour.When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot.Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil.Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the batter, mix the cornflour, plain flour and salt together in a large bowl. Make a well in the centre of the mixture and whisk in the ale and vinegar. Beat with a large metal whisk to make a smooth batter with the consistency of double cream. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. For the fish, heat a deep, heavy-bottomed saucepan half-full of the sunflower oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Alternatively, use an electric deep fat fryer heated to 180C. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. Put the flour into a large, strong food bag and season with the salt. Add the fish fillets, one at a time, and shake until coated in the seasoned flour. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. When the oil has reached the right temperature, stir the batter well. Dip one floured fish fillet into the batter until thoroughly coated. Lift the fish out with a pair of tongs and gently lower into the hot oil. Watch out for splashes as the oil will be extremely hot. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Repeat the process with a second fish fillet and cook with the first for 5–6 minutes (depending on the thickness of the fillets) or until golden-brown and crisp. It's important that the batter doesn't brown too quickly before the fish is cooked. Remove from the pan using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Reheat the oil and cook the remaining two pieces of fish in exactly the same way. Serve with freshly cooked chips. Recipe tips If you're following the Hairy Bikers' recipe for 'The best chips you have ever tasted', part-cook the chips in oil as suggested. Then while the chips are draining, cook the fish in the same oil as above. Keep the fish warm in a low oven while the chips are fried at 190C for a further 4–5 minutes."
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} | 08dddca6045129e38d14182b6f15bb66835df4f378d7075633be940a11046408 | Healthy banana muffins recipe
An average of 4.7 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_muffins_51549_16x9.jpg This healthy banana muffin recipe makes eating cake for breakfast guilt-free! Ripe bananas add sweetness to muffins, so you don't have to use much sugar. Wholemeal flour give the muffins plenty of fibre, keeping you full for longer. Equipment: You will need a six-hole muffin tin. Each muffin provides 206 kcal, 4.5g protein, 30g carbohydrate (of which 13g sugars), 7.5g fat (of which 0.8g saturates), 1g fibre and 0.4g salt. 125g/4½oz wholemeal flour3 tbsp light muscovado sugar2 level tsp baking powder1 medium free-range egg, beaten50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing2 ripe bananas (175g/6oz peeled weight), roughly mashed 125g/4½oz wholemeal flour 3 tbsp light muscovado sugar 2 level tsp baking powder 1 medium free-range egg, beaten 50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing 2 ripe bananas (175g/6oz peeled weight), roughly mashed Method Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Recipe tips These muffins freeze well, so make a batch and freeze for up to three months. | {
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"title": "Healthy banana muffins recipe",
"content": "An average of 4.7 out of 5 stars from 92 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_muffins_51549_16x9.jpg This healthy banana muffin recipe makes eating cake for breakfast guilt-free! Ripe bananas add sweetness to muffins, so you don't have to use much sugar. Wholemeal flour give the muffins plenty of fibre, keeping you full for longer. Equipment: You will need a six-hole muffin tin. Each muffin provides 206 kcal, 4.5g protein, 30g carbohydrate (of which 13g sugars), 7.5g fat (of which 0.8g saturates), 1g fibre and 0.4g salt. 125g/4½oz wholemeal flour3 tbsp light muscovado sugar2 level tsp baking powder1 medium free-range egg, beaten50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing2 ripe bananas (175g/6oz peeled weight), roughly mashed 125g/4½oz wholemeal flour 3 tbsp light muscovado sugar 2 level tsp baking powder 1 medium free-range egg, beaten 50g/1¾oz low-fat plain yoghurt 50ml/2fl oz rapeseed oil, plus a little extra for greasing 2 ripe bananas (175g/6oz peeled weight), roughly mashed Method Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Preheat the oven to 200C/180C Fan/Gas 6. Line a six-hole muffin tin with muffin cases or grease it. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Mix together the flour, sugar and baking powder in a bowl. In a separate bowl, beat together the egg, yoghurt and oil. Make a well in the flour, pour in the liquid and mix well. Stir in the mashed bananas, taking care not over-mix. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Spoon the mixture into the prepared cases and bake for 20–30 minutes, or until a skewer inserted into the centre comes out clean. Transfer the muffins to a wire rack to cool. Recipe tips These muffins freeze well, so make a batch and freeze for up to three months."
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} | fece2833a6734520da5e345a5a7d95e3aba0622fff1c55b891cdf427a7fccb3d | Smoky aubergine curry with cauliflower parathas recipe
To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature.To make the cauliflower filling, mix the ingredients together in a bowl and set aside.To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside.Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve.Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough).Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp.Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. | {
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"title": "Smoky aubergine curry with cauliflower parathas recipe",
"content": "To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature.To make the cauliflower filling, mix the ingredients together in a bowl and set aside.To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside.Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve.Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough).Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp.Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. To make the cauliflower paratha dough, sift the flour into a bowl, then add the salt and gradually pour in 80ml–100ml/2½fl oz–3½fl oz water (the amount you need will depend on the flours you are using) mixing with your hands until a dough forms. If it feels dry, add a little more water. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. Tip the dough out on to the work surface and knead until smooth and elastic. Shape into a ball and brush or rub the top with a teaspoon of oil. Cover the bowl with a cloth and leave to rest for 15–20 minutes at room temperature. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the cauliflower filling, mix the ingredients together in a bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. To make the curry, cook the aubergine under a very hot grill for 10 minutes, turning regularly until blackened on all sides. (You can also do this carefully over a gas flame.) Leave until cool enough to handle, then strip off the blackened skin and discard. Mash the flesh in a large bowl and set aside. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Heat 2 tablespoons of the oil in a large frying pan over a medium heat and add the cumin seeds. As soon as they start to sizzle, add the garlic and cook for 1 minute, stirring, then add the onion and cook for a further 4–5 minutes, stirring constantly. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Once softened, stir in the chillies, chopped tomatoes and coriander and cook for 2–3 minutes more. Stir in the remaining oil, the rest of the spices, salt and the aubergine flesh and cook together over a medium heat for 4–5 minutes, stirring regularly. Keep warm until ready to serve. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Meanwhile, divide the paratha dough into 4 balls. Dust the work surface with flour and roll the dough into 4 thin discs, each around 14cm/5½in. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Spread 2 of the discs with the cauliflower filling, leaving a 15mm/⅝in border around the edge. Brush the edges with a little cold water then place the remaining discs on top. Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Press firmly, sprinkle with a little more flour and roll out carefully to 17–19cm/6½–7½in diameter (don't press too hard when rolling or the filling will break through the dough). Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Heat a large non-stick frying pan over a medium heat and dry fry the parathas, one at a time, for around 40–60 seconds on each side, until small blisters form on the surface of the dough. Put the first paratha on a plate while you cook the second one. Brush generously with oil on both sides and fry again until golden and starting to crisp. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside. Add an extra splash of water if the curry appears too dry and stir in a knob of buter for a glossy finish. Spoon the curry into 2 bowls, scatter over some coriander and serve with the cauliflower parathas alongside."
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} | 70e3c57f4bdd10d950aa600a34a5b8f71b53e7d630291ad54ce1079952abe123 | Vegan Thai red curry recipe
An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redvegetablecurry_72803_16x9.jpg This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt. 400ml tin coconut milk100ml/3½fl oz vegetable stock125g/4½oz peeled and cubed sweet potatoes125g/4½oz peeled and cubed pumpkin1 bunch spring onions, finely chopped125g/4½oz French beans125g/4½oz courgette, cut into chunks 400ml tin coconut milk 100ml/3½fl oz vegetable stock 125g/4½oz peeled and cubed sweet potatoes 125g/4½oz peeled and cubed pumpkin 1 bunch spring onions, finely chopped 125g/4½oz French beans 125g/4½oz courgette, cut into chunks 10 black peppercorns2 tsp cumin seeds2 tsp coriander seeds4 red bird's-eye chillies5 shallots2 garlic cloves, crushed2cm/½in piece fresh ginger, peeled 3 stalks lemongrass1 lime, finely grated zest onlypinch ground cinnamon½ tsp turmericsplash vegetable oilsplash chilli oil1 tbsp sugarsalt2 tbsp vegetable oil, for frying 10 black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 4 red bird's-eye chillies 5 shallots 2 garlic cloves, crushed 2cm/½in piece fresh ginger, peeled 3 stalks lemongrass 1 lime, finely grated zest only pinch ground cinnamon ½ tsp turmeric splash vegetable oil splash chilli oil 1 tbsp sugar salt 2 tbsp vegetable oil, for frying basmati rice, cookedfresh corianderlime wedges1 red chilli, thinly sliced basmati rice, cooked fresh coriander lime wedges 1 red chilli, thinly sliced Method To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes).Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. | {
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"content": "An average of 4.8 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redvegetablecurry_72803_16x9.jpg This easy vegan Thai curry is hot and spicy, but fragrant and soothing. Feel free to customise with seasonal vegetables. Each serving provides 280 kcal, 4.5g protein, 18g carbohydrate (of which 12g sugars), 20g fat (of which 15g saturates), 5.5g fibre and 0.2g salt. 400ml tin coconut milk100ml/3½fl oz vegetable stock125g/4½oz peeled and cubed sweet potatoes125g/4½oz peeled and cubed pumpkin1 bunch spring onions, finely chopped125g/4½oz French beans125g/4½oz courgette, cut into chunks 400ml tin coconut milk 100ml/3½fl oz vegetable stock 125g/4½oz peeled and cubed sweet potatoes 125g/4½oz peeled and cubed pumpkin 1 bunch spring onions, finely chopped 125g/4½oz French beans 125g/4½oz courgette, cut into chunks 10 black peppercorns2 tsp cumin seeds2 tsp coriander seeds4 red bird's-eye chillies5 shallots2 garlic cloves, crushed2cm/½in piece fresh ginger, peeled 3 stalks lemongrass1 lime, finely grated zest onlypinch ground cinnamon½ tsp turmericsplash vegetable oilsplash chilli oil1 tbsp sugarsalt2 tbsp vegetable oil, for frying 10 black peppercorns 2 tsp cumin seeds 2 tsp coriander seeds 4 red bird's-eye chillies 5 shallots 2 garlic cloves, crushed 2cm/½in piece fresh ginger, peeled 3 stalks lemongrass 1 lime, finely grated zest only pinch ground cinnamon ½ tsp turmeric splash vegetable oil splash chilli oil 1 tbsp sugar salt 2 tbsp vegetable oil, for frying basmati rice, cookedfresh corianderlime wedges1 red chilli, thinly sliced basmati rice, cooked fresh coriander lime wedges 1 red chilli, thinly sliced Method To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes).Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes.Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender.Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. To make the curry paste, dry-fry the peppercorns, cumin and coriander seeds until fragrant, then grind them in a mortar and pestle. Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Put them with all the other paste ingredients, except the oil, into a food processor and blend until smooth (it takes a good 5 minutes). Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Warm the oil in a pan and add 4 good spoonfuls of paste (1 per person). Cook on a low heat until it becomes fragrant. Turn up the heat to high, add the coconut milk and stock and bring to the boil. Simmer for 3 minutes. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Add the sweet potatoes, pumpkin and spring onions and simmer for 5 minutes. Add the French beans and courgette and simmer for a further 5 minutes, or until the vegetables are just tender. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice. Meanwhile, chop some coriander and stir it through the rice. Garnish the curry with the chilli and a sprig of coriander and serve it with the rice."
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} | 9db678e9706c2b41021444f82aad3fbc422bf78d954bbb2b952abe6666def26a | Tom Kerridge's slow-cooked lamb shoulder recipe
An average of 4.7 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooked_lamb_26033_16x9.jpg This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer. 3 medium onions, thinly sliced6 large waxy potatoes, peeled and thinly sliced1 bunch thyme, leaves pickedsalt and black pepper1 whole lamb shoulder1 garlic bulb, peeled and separated into cloves568ml/1 pint chicken stockcooked French beans (or other green vegetables), to serve 3 medium onions, thinly sliced 6 large waxy potatoes, peeled and thinly sliced 1 bunch thyme, leaves picked salt and black pepper 1 whole lamb shoulder 1 garlic bulb, peeled and separated into cloves 568ml/1 pint chicken stock cooked French beans (or other green vegetables), to serve Method Preheat the oven to 130C/275F/Gas 1.In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.Serve with French beans (or any green vegetable of your choice). Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. Serve with French beans (or any green vegetable of your choice). Serve with French beans (or any green vegetable of your choice). | {
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"title": "Tom Kerridge's slow-cooked lamb shoulder recipe",
"content": "An average of 4.7 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_cooked_lamb_26033_16x9.jpg This is a great dish to cook when you have guests for Sunday lunch – just stick it in the oven and forget about it. The slow cook allows the meat to tenderise slowly and evenly, and you could cook it for even longer than the recipe states if you prefer. 3 medium onions, thinly sliced6 large waxy potatoes, peeled and thinly sliced1 bunch thyme, leaves pickedsalt and black pepper1 whole lamb shoulder1 garlic bulb, peeled and separated into cloves568ml/1 pint chicken stockcooked French beans (or other green vegetables), to serve 3 medium onions, thinly sliced 6 large waxy potatoes, peeled and thinly sliced 1 bunch thyme, leaves picked salt and black pepper 1 whole lamb shoulder 1 garlic bulb, peeled and separated into cloves 568ml/1 pint chicken stock cooked French beans (or other green vegetables), to serve Method Preheat the oven to 130C/275F/Gas 1.In a bowl combine the onions, potatoes and thyme. Season with salt and pepper.Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up.Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks.Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside.When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes.Serve with French beans (or any green vegetable of your choice). Preheat the oven to 130C/275F/Gas 1. Preheat the oven to 130C/275F/Gas 1. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. In a bowl combine the onions, potatoes and thyme. Season with salt and pepper. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Layer the potatoes and onions in a roasting tin and place the lamb on top skin-side up. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Cut small incisions in the lamb using a small knife and stick the whole garlic cloves in the holes, pushing them into the meat to prevent them burning while the meat cooks. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. Pour the chicken stock over and place in the oven for 4-5 hours, or until the potatoes are crisp on top and soft inside. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. When cooked, remove the lamb from the oven, cover with aluminium foil and set aside to rest for 20 minutes. Serve with French beans (or any green vegetable of your choice). Serve with French beans (or any green vegetable of your choice)."
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} | 67ab9644303aeb80ef4006b56d8009dc15737ae5b89fba1b37579ee6039533cd | Thai fish cakes with sweet dipping sauce recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_with_a_37638_16x9.jpg You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands - honest it works. 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced1 thumb-sized piece galangal, chopped finely1 stick lemongrass (the soft bit only), finely sliced1 coriander root and leaves, chopped 1 free-range egg1 tsp grated palm sugar50g/1¾oz snake beans, sliced thinly (alternatively use French beans)½ lime, juice onlyplain flour, for dusting 3 tbsp groundnut oil, for shallow frying 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce 1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced 1 thumb-sized piece galangal, chopped finely 1 stick lemongrass (the soft bit only), finely sliced 1 coriander root and leaves, chopped 1 free-range egg 1 tsp grated palm sugar 50g/1¾oz snake beans, sliced thinly (alternatively use French beans) ½ lime, juice only plain flour, for dusting 3 tbsp groundnut oil, for shallow frying 2 tbsp rice wine vinegar2 tbsp clear honey½ lime, juice only1 tbsp Thai fish sauce100g/3½oz cucumber, skinned, cored and diced50g/1¾oz carrot, finely diced1 shallot, finely diced2 birds’-eye chillies, seeds removed (if liked), sliced thinly 2 tbsp rice wine vinegar 2 tbsp clear honey ½ lime, juice only 1 tbsp Thai fish sauce 100g/3½oz cucumber, skinned, cored and diced 50g/1¾oz carrot, finely diced 1 shallot, finely diced 2 birds’-eye chillies, seeds removed (if liked), sliced thinly Method For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste.Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook.For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop.Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Recipe tips You can use halibut, sea bass, pollock or coley depending on your budget. | {
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"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thai_fish_cakes_with_a_37638_16x9.jpg You can make your own Thai red curry paste for these fish cakes if you wish but you can get away with a good-quality bought one. The secret to forming the quite sloppy mixture is wet hands - honest it works. 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced1 thumb-sized piece galangal, chopped finely1 stick lemongrass (the soft bit only), finely sliced1 coriander root and leaves, chopped 1 free-range egg1 tsp grated palm sugar50g/1¾oz snake beans, sliced thinly (alternatively use French beans)½ lime, juice onlyplain flour, for dusting 3 tbsp groundnut oil, for shallow frying 500g/1lb 2oz skinned and pin-boned halibut fillet, chopped 1 tbsp Thai fish sauce 1 dessertspoon Thai red curry paste 1 lime leaf, finely sliced 1 thumb-sized piece galangal, chopped finely 1 stick lemongrass (the soft bit only), finely sliced 1 coriander root and leaves, chopped 1 free-range egg 1 tsp grated palm sugar 50g/1¾oz snake beans, sliced thinly (alternatively use French beans) ½ lime, juice only plain flour, for dusting 3 tbsp groundnut oil, for shallow frying 2 tbsp rice wine vinegar2 tbsp clear honey½ lime, juice only1 tbsp Thai fish sauce100g/3½oz cucumber, skinned, cored and diced50g/1¾oz carrot, finely diced1 shallot, finely diced2 birds’-eye chillies, seeds removed (if liked), sliced thinly 2 tbsp rice wine vinegar 2 tbsp clear honey ½ lime, juice only 1 tbsp Thai fish sauce 100g/3½oz cucumber, skinned, cored and diced 50g/1¾oz carrot, finely diced 1 shallot, finely diced 2 birds’-eye chillies, seeds removed (if liked), sliced thinly Method For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste.Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook.For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop.Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. For the fish cakes, place the fish, fish sauce, red curry paste, lime leaf, galangal, lemongrass, coriander root, egg, palm sugar, beans, and lime juice in a food processor and blend to a paste. Alternatively this can be done in a pestle and mortar – pound the ingredients to a jelly-like paste. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. Remove and, with damp hands, take a piece about the size of a walnut. Roll it into a ball and then flatten it to a thin disc. Lay on a floured plate. Repeat until all the mixture has been used. Refrigerate until ready to cook. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. For the dip, beat together the vinegar, honey, two tablespoons of water, the lime juice and fish sauce. Taste and adjust the honey and lime juice to get it sweeter or sourer, however you want it. Add the cucumber, carrot, shallot and chilli. Leave for 30 minutes to an hour for the flavours to develop. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Heat the groundnut oil in a frying pan and cook the fish cakes until golden-brown all over – this should take a couple of minutes on either side. Recipe tips You can use halibut, sea bass, pollock or coley depending on your budget."
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} | 241c5480d0f2f518ae3a24e8c19ab484d8463779fbaa4958466fba6b6f69eb79 | Rack of lamb with sauce paloise recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rack_of_lamb_with_sauce_31777_16x9.jpg A lamb recipe inspired by Rick Stein! A traditional herb crust, creamy sauce and greens. You can't get more spring classic than that. 2 anchovies, roughly chopped2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 2 anchovies, roughly chopped 2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed 50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 1 x 6-bone rack of lamb, fat scored1 tbsp dark French mustard 1 x 6-bone rack of lamb, fat scored 1 tbsp dark French mustard 125ml/4fl oz white wine 1 lemon, juice only1 banana shallot, finely choppedfew fresh thyme sprigs, leaves removed4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted1 tbsp chopped fresh mintsalt and freshly ground black pepper 125ml/4fl oz white wine 1 lemon, juice only 1 banana shallot, finely chopped few fresh thyme sprigs, leaves removed 4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 baby fennel, trimmed and cut in half3 baby leeks, trimmed and sliced into three10 French beans, trimmed and left whole40g/1½oz unsalted butter pinch salt 2 baby fennel, trimmed and cut in half 3 baby leeks, trimmed and sliced into three 10 French beans, trimmed and left whole 40g/1½oz unsalted butter pinch salt Method To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint.To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. To make the crust, blend all of the ingredients together in a blender or food processor. To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. | {
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"title": "Rack of lamb with sauce paloise recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rack_of_lamb_with_sauce_31777_16x9.jpg A lamb recipe inspired by Rick Stein! A traditional herb crust, creamy sauce and greens. You can't get more spring classic than that. 2 anchovies, roughly chopped2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 2 anchovies, roughly chopped 2 tbsp chopped fresh flatleaf parsley ½ tbsp chopped fresh mint 1 garlic clove, crushed 50g/1¾oz unsalted butter 75g/2¾oz breadcrumbs 1 x 6-bone rack of lamb, fat scored1 tbsp dark French mustard 1 x 6-bone rack of lamb, fat scored 1 tbsp dark French mustard 125ml/4fl oz white wine 1 lemon, juice only1 banana shallot, finely choppedfew fresh thyme sprigs, leaves removed4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted1 tbsp chopped fresh mintsalt and freshly ground black pepper 125ml/4fl oz white wine 1 lemon, juice only 1 banana shallot, finely chopped few fresh thyme sprigs, leaves removed 4 black peppercorns 1 bay leaf 3 free-range egg yolks 125g/4½oz unsalted butter, melted 1 tbsp chopped fresh mint salt and freshly ground black pepper 2 baby fennel, trimmed and cut in half3 baby leeks, trimmed and sliced into three10 French beans, trimmed and left whole40g/1½oz unsalted butter pinch salt 2 baby fennel, trimmed and cut in half 3 baby leeks, trimmed and sliced into three 10 French beans, trimmed and left whole 40g/1½oz unsalted butter pinch salt Method To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint.To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. To make the crust, blend all of the ingredients together in a blender or food processor. To make the crust, blend all of the ingredients together in a blender or food processor. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. Put the herb mix between two sheets of greaseproof paper, and flatten using a rolling pin to the thickness of a 1 pound coin. Chill in the fridge for at least an hour. Cut to fit the shape of the top of the rack. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. To make the lamb, preheat the oven to 200C/180C Fan/Gas 6. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Heat an oven-proof frying pan over a medium heat and add the rack of lamb, fat side down to render the fat. Reduce to a low heat and cook for 5 minutes. Place the pan in the oven for 10 minutes. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Remove from the oven and carefully brush the lamb with the mustard and press the herb crust firmly on top. Put the lamb in a roasting tin and roast in the pre-heated over for 10–15 minutes until pink. Remove from the oven and leave to rest for 10–15 minutes before serving. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Meanwhile, to make the sauce paloise, place the white wine, lemon, shallot, thyme, peppercorns and bay leaf in a saucepan and cook until reduced by half. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. Strain the mixture, then place back in the pan. Whisk in the egg yolks over low heat until thickened then slowly whisk in the melted butter. Remove from the heat and season to taste with salt and pepper. Stir in the mint. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. To make the vegetables, simmer the vegetables in the butter and boiling salted water in a saucepan until cooked and glazed. This will take 8–10 minutes. Keep warm. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables. Spoon the sauce between two plates and top with the rack of lamb, halved. Serve alongside the cooked vegetables."
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} | afc5d2447992a5c62ab0f4bd39312c3f57a329c3dcd014154123c8a135634fd3 | Kids' easy omelette recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baileys_breakfast_24338_16x9.jpg This easy kids omelette is perfect for introducing the children to the kitchen.Try it with cheese, ham or veggies. 3 free-range eggs1 tbsp milk1 tsp butter1 tomato, finely chopped2 tbsp grated cheddar1 tbsp finely chopped fresh parsley or 1 tsp dried parsley2 thin slices good-quality hamsalt and pepper 3 free-range eggs 1 tbsp milk 1 tsp butter 1 tomato, finely chopped 2 tbsp grated cheddar 1 tbsp finely chopped fresh parsley or 1 tsp dried parsley 2 thin slices good-quality ham salt and pepper Method Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour.Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat.As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate.Sprinkle with the remaining cheese and parsley, then serve. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Sprinkle with the remaining cheese and parsley, then serve. Sprinkle with the remaining cheese and parsley, then serve. Recipe tips Remember to always wash your hands before cooking. To crack an egg, hold the egg in one hand and tap it gently on a work surface. You only need to dent the shell. Don’t tap too hard, or you’ll shatter the egg, break the yolk, and end up with shell pieces in your bowl. If a piece of eggshell falls into the egg mixture, use the eggshell to nudge it up the side of the bowl and out. | {
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"title": "Kids' easy omelette recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baileys_breakfast_24338_16x9.jpg This easy kids omelette is perfect for introducing the children to the kitchen.Try it with cheese, ham or veggies. 3 free-range eggs1 tbsp milk1 tsp butter1 tomato, finely chopped2 tbsp grated cheddar1 tbsp finely chopped fresh parsley or 1 tsp dried parsley2 thin slices good-quality hamsalt and pepper 3 free-range eggs 1 tbsp milk 1 tsp butter 1 tomato, finely chopped 2 tbsp grated cheddar 1 tbsp finely chopped fresh parsley or 1 tsp dried parsley 2 thin slices good-quality ham salt and pepper Method Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour.Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat.As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate.Sprinkle with the remaining cheese and parsley, then serve. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Take your eggs and crack them into a bowl – don’t put them directly into the pan as you need to mix them first! Add a pinch of salt and pepper to the eggs and stir in the milk. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Beat the eggs with a fork, first use the fork to break the yolks of the eggs (this makes beating the eggs easier). Then tip the bowl gently and using a fork in a circular motion beat the eggs until the yolks and whites are combined and the mixture has an even colour. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. Bring your pan to a high heat and add the butter. Pour in your egg mixture and cook on a high heat for 2 minutes, making sure that the mixture is spread out evenly. Reduce the heat. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. As the egg begins to set, use a spatula to push the set egg towards the omelette centre, tilting the pan so the runny egg fills the space. Add the tomatoes and most of the cheese and parsley. Arrange the ham on top. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Cook the omelette for another minute, then loosen the edges with a spatula. Slide the omelette from the pan onto a warmed plate, tilting the pan so that the omelette folds nicely on the plate. Sprinkle with the remaining cheese and parsley, then serve. Sprinkle with the remaining cheese and parsley, then serve. Recipe tips Remember to always wash your hands before cooking. To crack an egg, hold the egg in one hand and tap it gently on a work surface. You only need to dent the shell. Don’t tap too hard, or you’ll shatter the egg, break the yolk, and end up with shell pieces in your bowl. If a piece of eggshell falls into the egg mixture, use the eggshell to nudge it up the side of the bowl and out."
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} | 9acd20e8584558ae278c098ca68e3417615ca90b80bf05f064b5318982d90cab | Fajita chicken fried rice recipe
An average of 3.9 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajita_chicken_fried_83364_16x9.jpg Everyone loves fajitas: this stir-fry combines gentle spicy fajita flavours with another family favourite – fried rice – to make a comforting treat for kids. Each serving provides 301 kcal, 17g protein, 37.5g carbohydrates (of which 5.5g sugars), 8.5g fat (of which 1.5g saturates), 4g fibre and 0.6g salt. 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunkslarge splash light olive oil1 large brown onion, roughly chopped1 red pepper, deseeded and roughly chopped½ orange pepper, deseeded and roughly chopped1 tsp sweet smoked paprika¾ tsp ground cumin½ tsp ground coriander½ tsp dried oregano1 lime, juice onlysmall handful fresh coriander, chopped sea salt and freshly ground black pepper 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunks large splash light olive oil 1 large brown onion, roughly chopped 1 red pepper, deseeded and roughly chopped ½ orange pepper, deseeded and roughly chopped 1 tsp sweet smoked paprika ¾ tsp ground cumin ½ tsp ground coriander ½ tsp dried oregano 1 lime, juice only small handful fresh coriander, chopped sea salt and freshly ground black pepper Method Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside.Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour.Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. To serve, stir through the lime juice and fresh coriander. Recipe tips This recipe serves 6 children or 4 adults. If you would like to add a little heat, swap the sweet smoked paprika for mild chilli powder. | {
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"title": "Fajita chicken fried rice recipe",
"content": "An average of 3.9 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fajita_chicken_fried_83364_16x9.jpg Everyone loves fajitas: this stir-fry combines gentle spicy fajita flavours with another family favourite – fried rice – to make a comforting treat for kids. Each serving provides 301 kcal, 17g protein, 37.5g carbohydrates (of which 5.5g sugars), 8.5g fat (of which 1.5g saturates), 4g fibre and 0.6g salt. 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunkslarge splash light olive oil1 large brown onion, roughly chopped1 red pepper, deseeded and roughly chopped½ orange pepper, deseeded and roughly chopped1 tsp sweet smoked paprika¾ tsp ground cumin½ tsp ground coriander½ tsp dried oregano1 lime, juice onlysmall handful fresh coriander, chopped sea salt and freshly ground black pepper 170g/6oz brown basmati rice 3 chicken thighs, skinless and boneless, cut into bite-sized chunks large splash light olive oil 1 large brown onion, roughly chopped 1 red pepper, deseeded and roughly chopped ½ orange pepper, deseeded and roughly chopped 1 tsp sweet smoked paprika ¾ tsp ground cumin ½ tsp ground coriander ½ tsp dried oregano 1 lime, juice only small handful fresh coriander, chopped sea salt and freshly ground black pepper Method Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside.Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour.Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Cook the rice in a pan of boiling water until just tender. Drain well and set aside to cool. Meanwhile, season the chicken well with salt and pepper. Meanwhile, season the chicken well with salt and pepper. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Heat the olive oil in a large wok or high-sided frying pan over a medium–high heat. Fry the chicken until it is browned and cooked through. Using a slotted spoon, transfer the chicken to a plate lined with kitchen paper and set aside. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Add the onion and peppers to the pan, season with salt and cook until the vegetables are just tender and starting to colour. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. Mix in the spices and oregano and fry for 1 minute. Add the rice, return the chicken to the pan and stir-fry until heated through. To serve, stir through the lime juice and fresh coriander. To serve, stir through the lime juice and fresh coriander. Recipe tips This recipe serves 6 children or 4 adults. If you would like to add a little heat, swap the sweet smoked paprika for mild chilli powder."
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} | f702fc496b4238f589ac73b194b3053d310a401f255b6f1ccae6c6366776d829 | One-pan sausage pasta recipe
An average of 4.2 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_sausage_pasta_55251_16x9.jpg One pack of sausages will easily feed up to six people if you squeeze the meat out of the skins and cook with pasta and a rich tasting tomato sauce. You’ll need a large pan to cook everything as it all simmers together. Leftovers can be warmed up the next day or frozen for up to a month. This recipe is part of a budget meal plan for six. In September 2023, this recipe was costed at an average of £3.60 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 454g pack sausages (6–8 sausages), separated2 tbsp vegetable oil1 medium onion, finely chopped2 x 400g tins chopped tomatoes350g/12oz dried penne pasta, or any other pasta shapes2 tbsp tomato ketchup½ tsp dried mixed herbs or oregano1 head broccoli (about 350g/12oz), cut into small floretssalt and ground black pepper 454g pack sausages (6–8 sausages), separated 2 tbsp vegetable oil 1 medium onion, finely chopped 2 x 400g tins chopped tomatoes 350g/12oz dried penne pasta, or any other pasta shapes 2 tbsp tomato ketchup ½ tsp dried mixed herbs or oregano 1 head broccoli (about 350g/12oz), cut into small florets salt and ground black pepper Method Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed.Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste.Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Recipe tips You can use any kind of sausages or even a pack of sausagemeat for this recipe. You can use tomato purée instead of the tomato ketchup, if you like. If you don’t have a large enough pan, cook the pasta separately and serve the sausage sauce over it at the end. If cooking without the pasta, the sausage sauce shouldn’t need any additional water and the cooking time can be reduced to around 10 minutes. | {
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"title": "One-pan sausage pasta 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/one_pan_sausage_pasta_55251_16x9.jpg One pack of sausages will easily feed up to six people if you squeeze the meat out of the skins and cook with pasta and a rich tasting tomato sauce. You’ll need a large pan to cook everything as it all simmers together. Leftovers can be warmed up the next day or frozen for up to a month. This recipe is part of a budget meal plan for six. In September 2023, this recipe was costed at an average of £3.60 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 454g pack sausages (6–8 sausages), separated2 tbsp vegetable oil1 medium onion, finely chopped2 x 400g tins chopped tomatoes350g/12oz dried penne pasta, or any other pasta shapes2 tbsp tomato ketchup½ tsp dried mixed herbs or oregano1 head broccoli (about 350g/12oz), cut into small floretssalt and ground black pepper 454g pack sausages (6–8 sausages), separated 2 tbsp vegetable oil 1 medium onion, finely chopped 2 x 400g tins chopped tomatoes 350g/12oz dried penne pasta, or any other pasta shapes 2 tbsp tomato ketchup ½ tsp dried mixed herbs or oregano 1 head broccoli (about 350g/12oz), cut into small florets salt and ground black pepper Method Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed.Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste.Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Squeeze the sausagemeat out of the skins and drop small pieces straight into a large, deep, non-stick frying pan, large wide-based saucepan or flame-proof casserole (it needs to be large enough to combine all the ingredients, including the pasta and water). Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add a tablespoon of the oil and cook the sausagemeat for 3 minutes over a high heat, or until beginning to brown, stirring regularly. Add the remaining oil and onion and cook together for 3 minutes more, or until the onion is softened and the sausage pieces are lightly browned, stirring regularly. Add a little more oil if needed. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Add the tinned tomatoes, 700ml water, the pasta, ketchup and mixed herbs. Cover with a lid and bring to a simmer. Then, reduce the heat and simmer gently with the lid on for 15 minutes, or until the pasta is tender and the sauce is thick, stirring regularly. Stir more often towards the end of the cooking time so the pasta doesn’t stick to the pan. Adjust the seasoning with salt and pepper to taste. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Just before the pasta is ready, place the broccoli in a microwave-proof dish, add 3 tbsp water, cover and cook on high in a microwave for 5–7 minutes, stirring after 3 minutes, or until tender. (Alternatively, boil in a saucepan of water on the hob.) Serve the broccoli alongside the pasta. Recipe tips You can use any kind of sausages or even a pack of sausagemeat for this recipe. You can use tomato purée instead of the tomato ketchup, if you like. If you don’t have a large enough pan, cook the pasta separately and serve the sausage sauce over it at the end. If cooking without the pasta, the sausage sauce shouldn’t need any additional water and the cooking time can be reduced to around 10 minutes."
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} | a87ae93865e78980b34e7bd7828a4b612d0021f9d4bc01c01c1ed6b3f42aa23e | Roasted Brussels sprouts recipe
Roasted Brussels sprouts with garlic butter and Parmesan An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_sprouts_87013_16x9.jpg Crispy, caramelised and coated in garlic butter, this is the ultimate way to cook your Brussels sprouts, Christmas or otherwise. 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt½ nutmeg, freshly grated40g/1½oz Parmesan, finely grated10g/⅓oz finely chopped parsley1 tbsp fresh lemon juice salt and freshly ground black pepper 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt ½ nutmeg, freshly grated 40g/1½oz Parmesan, finely grated 10g/⅓oz finely chopped parsley 1 tbsp fresh lemon juice salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Recipe tips When roasting Brussels sprouts do line your baking tray with baking paper as directed as they will definitely stick. To get ahead, follow the recipe to step 4, but after tossing in the butter, garlic, nutmeg and Parmesan put them in the fridge for up 24 hours. Roast for the final 10 minutes when ready to eat. Sprinkle over the parsley and lemon juice, stir well and serve hot. | {
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"title": "Roasted Brussels sprouts recipe",
"content": "Roasted Brussels sprouts with garlic butter and Parmesan An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_sprouts_87013_16x9.jpg Crispy, caramelised and coated in garlic butter, this is the ultimate way to cook your Brussels sprouts, Christmas or otherwise. 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt½ nutmeg, freshly grated40g/1½oz Parmesan, finely grated10g/⅓oz finely chopped parsley1 tbsp fresh lemon juice salt and freshly ground black pepper 400g/14oz Brussels sprouts, cut in half 2 tbsp olive oil 50g/1¾oz butter, at room temperature 3 garlic cloves, crushed to a paste with a little salt ½ nutmeg, freshly grated 40g/1½oz Parmesan, finely grated 10g/⅓oz finely chopped parsley 1 tbsp fresh lemon juice salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. In a large mixing bowl, season the sprouts and toss with the olive oil. In a large mixing bowl, season the sprouts and toss with the olive oil. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Line a large baking tray with baking paper and spread the sprouts on top, cut side down. Place on the middle shelf of the oven to roast for 10–15 minutes, or until the sprouts have softened underneath and coloured on top. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Carefully tip the hot sprouts back into the bowl and mix in the butter, garlic, nutmeg and Parmesan. Tip back onto the tray and roast for a further 10 minutes until golden-brown and crisp. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Sprinkle over the parsley and lemon juice, stir well and serve straight away. Recipe tips When roasting Brussels sprouts do line your baking tray with baking paper as directed as they will definitely stick. To get ahead, follow the recipe to step 4, but after tossing in the butter, garlic, nutmeg and Parmesan put them in the fridge for up 24 hours. Roast for the final 10 minutes when ready to eat. Sprinkle over the parsley and lemon juice, stir well and serve hot."
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} | 1efffbca892d3f6929c02a943b06b26f1014d92ee88b2b3069b899631ee5f58f | Lemon posset tart recipe
Lemon posset tart with raspberries An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_posset_tart_with_94633_16x9.jpg Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin. 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting 1 free-range egg, beaten 600ml/20fl oz double cream150g/5½oz caster sugar 3 lemons, finely grated zest and juice 600ml/20fl oz double cream 150g/5½oz caster sugar 3 lemons, finely grated zest and juice 250g/9oz raspberriespouring cream (optional) 250g/9oz raspberries pouring cream (optional) Method To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top.Chill in the fridge for at least 4 hours, or overnight, until set.To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. Chill in the fridge for at least 4 hours, or overnight, until set. Chill in the fridge for at least 4 hours, or overnight, until set. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. | {
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"title": "Lemon posset tart recipe",
"content": "Lemon posset tart with raspberries An average of 4.2 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_posset_tart_with_94633_16x9.jpg Mary Berry's creamy lemon tart is so simple to make. The filling is not baked, just set in the fridge. It can be made up to a day ahead. This is quite a deep tart so make sure you use a deep tin, such as a loose-bottomed 20cm/8in quiche tin or deep sandwich tin. 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting1 free-range egg, beaten 175g/6oz plain flour, plus extra for dusting 75g/2½oz cold butter, cubed 1 tbsp icing sugar, plus extra for dusting 1 free-range egg, beaten 600ml/20fl oz double cream150g/5½oz caster sugar 3 lemons, finely grated zest and juice 600ml/20fl oz double cream 150g/5½oz caster sugar 3 lemons, finely grated zest and juice 250g/9oz raspberriespouring cream (optional) 250g/9oz raspberries pouring cream (optional) Method To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top.Chill in the fridge for at least 4 hours, or overnight, until set.To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. To make the pastry, put the flour, butter and icing sugar into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg and whizz until the mixture comes together. Tip it onto a floured work surface and lightly knead until smooth (be careful not to over-knead). Roll out thinly and line a 20cm/8in loose-bottomed quiche tin or deep sandwich tin. Prick the base with a fork and chill in the fridge for about 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. Line the pastry case with baking paper and baking beans. Bake for about 15 minutes, then lift out the paper and beans and return the pastry case to the oven for a further 5–7 minutes, or until it is pale golden, dry and crisp. Set aside to cool. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. To make the lemon posset, put the cream, sugar and lemon zest into a saucepan and heat until just boiling, stirring until the sugar has dissolved. Remove from the heat and leave to stand for 5 minutes. Add the lemon juice and stir until the mixture has thickened slightly. Leave to cool for 5 minutes, then spoon into the pastry case and level the top. Chill in the fridge for at least 4 hours, or overnight, until set. Chill in the fridge for at least 4 hours, or overnight, until set. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked. To serve, decorate with raspberries, dust with icing sugar and slice into wedges. Serve with pouring cream if liked."
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} | f7ee63fe895ac192e477ea9b4d2dc34e7e8d0ad025bb055eabc198fdba457b4a | Piri-piri chicken and slaw recipe
An average of 5.0 out of 5 stars from 3 ratings Special enough to feel like a weekend treat, but easy enough for busy weeknights, this charred piri-piri chicken with rainbow slaw is perfect for any occasion! 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules 2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 4 chicken breasts (100–125g/3½–4½oz each), about 1cm1–2 tbsp piri-piri rub (see above, or use shop bought)1 tbsp olive oilflatbreads or leftover rice/grains/potatoes, to serve 4 chicken breasts (100–125g/3½–4½oz each), about 1cm 1–2 tbsp piri-piri rub (see above, or use shop bought) 1 tbsp olive oil flatbreads or leftover rice/grains/potatoes, to serve 4 frozen sweetcorn cobs1 tbsp extra virgin olive oilpinch salt 4 frozen sweetcorn cobs 1 tbsp extra virgin olive oil pinch salt ¼ red cabbage, finely shredded1 large carrot, grated or thinly sliced½ red onion, thinly sliced1 tsp piri-piri rub (see above, or use shop bought)1 lime, juice only1–2 tbsp full-fat Greek yoghurtpinch salt ¼ red cabbage, finely shredded 1 large carrot, grated or thinly sliced ½ red onion, thinly sliced 1 tsp piri-piri rub (see above, or use shop bought) 1 lime, juice only 1–2 tbsp full-fat Greek yoghurt pinch salt Method To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil.Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well.Serve the piri-piri chicken with all the sides. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. Serve the piri-piri chicken with all the sides. Serve the piri-piri chicken with all the sides. Recipe tips If you have an air fryer, you can alternatively roast the chicken in the air fryer at 200C for 6–8 minutes. If you have time, you can hold the corn with tongs near the flame of the hob and char slightly after microwaving. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings Special enough to feel like a weekend treat, but easy enough for busy weeknights, this charred piri-piri chicken with rainbow slaw is perfect for any occasion! 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 1 tbsp smoked sweet paprika 1 tbsp hot paprika 2 tsp garlic granules 2 tsp onion salt 1 tsp dried oregano 2 tsp flaky sea salt 2 tsp ground coriander 1 tsp caster sugar 1 heaped tsp ancho or habanero chilli flakes (optional) 4 chicken breasts (100–125g/3½–4½oz each), about 1cm1–2 tbsp piri-piri rub (see above, or use shop bought)1 tbsp olive oilflatbreads or leftover rice/grains/potatoes, to serve 4 chicken breasts (100–125g/3½–4½oz each), about 1cm 1–2 tbsp piri-piri rub (see above, or use shop bought) 1 tbsp olive oil flatbreads or leftover rice/grains/potatoes, to serve 4 frozen sweetcorn cobs1 tbsp extra virgin olive oilpinch salt 4 frozen sweetcorn cobs 1 tbsp extra virgin olive oil pinch salt ¼ red cabbage, finely shredded1 large carrot, grated or thinly sliced½ red onion, thinly sliced1 tsp piri-piri rub (see above, or use shop bought)1 lime, juice only1–2 tbsp full-fat Greek yoghurtpinch salt ¼ red cabbage, finely shredded 1 large carrot, grated or thinly sliced ½ red onion, thinly sliced 1 tsp piri-piri rub (see above, or use shop bought) 1 lime, juice only 1–2 tbsp full-fat Greek yoghurt pinch salt Method To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil.Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well.Serve the piri-piri chicken with all the sides. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri rub, mix all of the ingredients and place in a dry jar. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. To make the piri-piri chicken, place the chicken breasts in a shallow bowl and dust them liberally with the piri-piri rub. Drizzle over the olive oil and use your hands to fully cover the chicken with the rub and oil. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Place a non-stick frying pan over a medium-high heat and when hot, add the chicken breasts and fry for 2–3 minutes on each side, or until the chicken is cooked through and the edges are golden and charred. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Meanwhile, to make the sweetcorn, place the frozen corn cobs in a microwave-safe bowl, splash with a little water and cook from frozen for about 8 minutes, or until tender. Drizzle the oil over the sweetcorn and season with salt to taste. Drizzle the oil over the sweetcorn and season with salt to taste. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. To make the slaw, put the shredded vegetables into a bowl and season with piri-piri rub, salt and lime juice. Mix in the Greek yoghurt and stir well. Serve the piri-piri chicken with all the sides. Serve the piri-piri chicken with all the sides. Recipe tips If you have an air fryer, you can alternatively roast the chicken in the air fryer at 200C for 6–8 minutes. If you have time, you can hold the corn with tongs near the flame of the hob and char slightly after microwaving."
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} | 03c19153c1a26fcfe2b825895018a8b6968bdddac6e30b415360213545d216b0 | Kenyan tea biscuits recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kenyan_tea_biscuits_97482_16x9.jpg A snappy ginger biscuit made with mixed spices. If you like gingerbread, give these a try. They’re not too sweet and are perfect for dunking into masala chai. 400g/14oz plain flour, plus extra for dusting100g/3½oz icing sugar½ tsp baking powder¼ tsp bicarbonate of soda¼ tsp salt1½ tbsp ground ginger2 tsp ground cardamom2 tsp ground black pepper250g/9oz unsalted butter, softened200g/7oz condensed milk 400g/14oz plain flour, plus extra for dusting 100g/3½oz icing sugar ½ tsp baking powder ¼ tsp bicarbonate of soda ¼ tsp salt 1½ tbsp ground ginger 2 tsp ground cardamom 2 tsp ground black pepper 250g/9oz unsalted butter, softened 200g/7oz condensed milk Method Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature.Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying.Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Recipe tips We often make these biscuits in a large batch, since they’re great for sharing with family and friends (and disappear from the biscuit tin quickly!). | {
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"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kenyan_tea_biscuits_97482_16x9.jpg A snappy ginger biscuit made with mixed spices. If you like gingerbread, give these a try. They’re not too sweet and are perfect for dunking into masala chai. 400g/14oz plain flour, plus extra for dusting100g/3½oz icing sugar½ tsp baking powder¼ tsp bicarbonate of soda¼ tsp salt1½ tbsp ground ginger2 tsp ground cardamom2 tsp ground black pepper250g/9oz unsalted butter, softened200g/7oz condensed milk 400g/14oz plain flour, plus extra for dusting 100g/3½oz icing sugar ½ tsp baking powder ¼ tsp bicarbonate of soda ¼ tsp salt 1½ tbsp ground ginger 2 tsp ground cardamom 2 tsp ground black pepper 250g/9oz unsalted butter, softened 200g/7oz condensed milk Method Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature.Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying.Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Sift the flour, icing sugar, baking powder, bicarbonate of soda, salt, ginger, cardamom and black pepper into a large bowl. Set aside at room temperature. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Beat the butter and condensed milk together in a separate large bowl, until light and fluffy (about 2 minutes). Add the dry ingredients and continue to beat until the mixture comes together. Switch to a flexible spatula and mix until you have a dough that resembles gingerbread. Cover the dough with cling film and allow to stand in a cool place for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking parchment. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Unwrap the dough, cut it in half and, working with one half at a time, roll the dough out on a floured surface to about the thickness of a £1 coin. Stamp out cookies using a round cookie cutter (or any shape you prefer). Keep any extra dough covered with cling film as you work to prevent drying. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. Arrange the biscuits on the baking trays, leaving a little space around each one (they don’t spread much). Bake for 10 minutes or until slightly browned at the edges. They will be a little soft straight out of the oven, but will firm up as they cool. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. After 5 minutes of cooling on the tray, use a metal spatula to transfer the biscuits to a cooling rack and allow to cool completely. Continue to bake the cookies until all the dough is used up. Store cooled cookies in an airtight container, in a cool, dry place. Recipe tips We often make these biscuits in a large batch, since they’re great for sharing with family and friends (and disappear from the biscuit tin quickly!)."
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} | ec7e05db3c9de03fe102cf60a06000b34701e69562e61e450b169873c0d24c91 | Akara black bean fritters with ata dindin recipe
An average of 5.0 out of 5 stars from 1 rating These vegan Nigerian black bean fritters, known as akara, are served with ata dindin, a chilli and red pepper sauce. 4 pointed red peppers, grated1 red onion, grated2cm/¾in piece fresh root ginger, peeled and grated5 garlic cloves, grated3 red chillies, chopped2 red bird’s-eye chillies, halved1 vegetable stock cube, crumbled2 tbsp olive oil1 onion, sliced2 sprigs fresh thyme, leaves only6 cherry tomatoes, chopped 4 pointed red peppers, grated 1 red onion, grated 2cm/¾in piece fresh root ginger, peeled and grated 5 garlic cloves, grated 3 red chillies, chopped 2 red bird’s-eye chillies, halved 1 vegetable stock cube, crumbled 2 tbsp olive oil 1 onion, sliced 2 sprigs fresh thyme, leaves only 6 cherry tomatoes, chopped 20 red chillies, chopped1 red onion, chopped1 pointed red pepper, seeds removed, chopped150g/5½oz dried black eyed beans, soaked in water overnight1 vegetable stock cube, crumbledneutral oil, for fryingsalt and freshly ground black pepper 20 red chillies, chopped 1 red onion, chopped 1 pointed red pepper, seeds removed, chopped 150g/5½oz dried black eyed beans, soaked in water overnight 1 vegetable stock cube, crumbled neutral oil, for frying salt and freshly ground black pepper 125g/4½oz pap flour or cornflourpinch sugar250ml/9fl oz oat milkpinch salt 125g/4½oz pap flour or cornflour pinch sugar 250ml/9fl oz oat milk pinch salt Method To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again.Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish.To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper.Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches.To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready.To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top. To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again. To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again. Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish. Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish. To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper. Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches. Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches. To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready. To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready. To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top. To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating These vegan Nigerian black bean fritters, known as akara, are served with ata dindin, a chilli and red pepper sauce. 4 pointed red peppers, grated1 red onion, grated2cm/¾in piece fresh root ginger, peeled and grated5 garlic cloves, grated3 red chillies, chopped2 red bird’s-eye chillies, halved1 vegetable stock cube, crumbled2 tbsp olive oil1 onion, sliced2 sprigs fresh thyme, leaves only6 cherry tomatoes, chopped 4 pointed red peppers, grated 1 red onion, grated 2cm/¾in piece fresh root ginger, peeled and grated 5 garlic cloves, grated 3 red chillies, chopped 2 red bird’s-eye chillies, halved 1 vegetable stock cube, crumbled 2 tbsp olive oil 1 onion, sliced 2 sprigs fresh thyme, leaves only 6 cherry tomatoes, chopped 20 red chillies, chopped1 red onion, chopped1 pointed red pepper, seeds removed, chopped150g/5½oz dried black eyed beans, soaked in water overnight1 vegetable stock cube, crumbledneutral oil, for fryingsalt and freshly ground black pepper 20 red chillies, chopped 1 red onion, chopped 1 pointed red pepper, seeds removed, chopped 150g/5½oz dried black eyed beans, soaked in water overnight 1 vegetable stock cube, crumbled neutral oil, for frying salt and freshly ground black pepper 125g/4½oz pap flour or cornflourpinch sugar250ml/9fl oz oat milkpinch salt 125g/4½oz pap flour or cornflour pinch sugar 250ml/9fl oz oat milk pinch salt Method To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again.Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish.To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper.Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper.Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches.To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready.To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top. To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again. To make the ata dindin, place the peppers, red onion, ginger, garlic and chillies into a large glass bowl and mix. Add the crumbled stock cube to the bowl and mix again. Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish. Heat a medium sauté pan on a medium heat and add the oil. Once hot, add the sliced onion and cook for 2–3 minutes, then add the thyme, tomatoes and the pepper mixture and simmer for 10 minutes. You can remove the bird’s-eye chillies before serving, if you wish. To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. To make the akara, place the chopped chillies into a bowl of cold water. Allow to soak for 5 minutes, then drain. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper. Place the red onion, pepper and chillies into a large food processor and blend until you have a smooth paste. Add the soaked black eyed beans and the stock cube and blend again. Season with salt and pepper. Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Preheat the oil in a deep fat fryer to 160C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Line a plate with kitchen paper. Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches. Place spoonfuls of the akara mixture into the hot oil in oblong shapes and fry for 2–3 minutes until golden brown and crispy. Once cooked, transfer to the lined plate. You may need to do this in batches. To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready. To make the pap, place the flour, sugar, salt and half the oat milk into a bowl and mix to combine. Pour into a medium saucepan, along with the remaining oat milk, then cook on a medium heat, stirring all the time, until it starts to bubble then it is ready. To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top. To serve, place the pap in the centre of a plate and top with the akara and then the ata dindin on top."
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A new wave of foragers have brought fresh interest in gathering wild ingredients. Videos containing the hashtag ‘foragingtiktok’ have racked up millions of views on TikTok. Many foragers share their tips online, so we asked them what we should be looking for this autumn. Blackberries https://ichef.bbci.co.uk/images/ic/480xn/p09tyqb5.jpg No autumn foraging guide would be complete without blackberries. “They are the perfect place to start”, says forager Fern Freud. Rinse and eat them raw, pop them into your porridge, or make an apple and blackberry crumble. To enjoy them all year, freeze them, make blackberry jam, boil them with sugar and white vinegar to make a vinaigrette for salads, or make blackberry-infused gin or vodka. Look for crab apple trees, wild apples found in woodland and hedgerows, to make hedgerow jam – you can add any wild berries, including blackberries. Elderberries https://ichef.bbci.co.uk/images/ic/480xn/p09tyqh5.jpg The trees that provide elderflowers in summer (hello, elderflower cordial) can also be harvested for their dark, rich berries in autumn. The elder tree is found on the outskirts of woodland, along footpaths and in people’s gardens (but don’t take what’s not yours!). You can spot it because “the leaves always grow in leaflets of two opposite pairs, with one pinnate leaf (a leaf resembling a feather) at the top”, says Freud. “Trees with similar berries have a different leaf pattern”, she adds. Simmer elderberries in a little water with sugar to make cordial or syrup, then shake with ice and vodka to make cocktails. Add them to cooked autumn puds, such as an apple pie or apple crumble. They can also be stewed and served on the side of roast meats, such as duck, pork or game. Chef Galton Blackiston adds them to his venison jus (made from frying venison in oil and butter), but you can make this sauce using any meat. However, elderberries can be toxic when eaten raw. Detaching the berries from their stems can be fiddly, but a good trick is to “freeze them in clusters, then take the berries off with a fork”, says forager from the Isle of Wight, Alex Richards. Rosehips https://ichef.bbci.co.uk/images/ic/480xn/p09tw331.jpg Rosehips are the fruit of wild roses. “The fully red and ripe hips (fruit) of all the species can be used”, says professional forager Fergus Drennan. During the World Wars, many imported fruits and vegetables, such are oranges, were scarce, so rosehip syrup became a popular vitamin C replacement. Children were encouraged to gather rosehips (for reportedly three pennies per pound of produce during World War Two – about 35 pence today) for factories to make the syrup. Rosehips are bright red, often tear-drop-shaped berries. The plant has thorns that “curve back towards the base of the plant”, says Freud. These can be quite large and very sharp, so be careful when picking. Some people grow rosehips in their garden, but wild rosehips can be found in hedgerows from the end of summer through autumn. They are a little fiddly to prepare, as there are scratchy ‘hairs’ on the inside which need to be filtered out of whatever you make as they can cause an irritant reaction. Drennen boils rosehips until soft, mashes them, and strains the liquid through a cloth (you could also use a coffee filter), discarding the flesh. Sloes https://ichef.bbci.co.uk/images/ic/480xn/p09tzkv2.jpg Sloes grow on the blackthorn bush. These dark purple-blue fruits look a little like large blueberries or very small round plums, with a whiteish bloom. As the tree’s name suggests, it has very large, black thorns, so be careful when picking. Depending on when you pick the sloes, the bush may or may not have leaves. “Sloes should be picked after the first frost, but if you want to pick them sooner you can just pop them in the freezer before you use them”, says Richards. Sloe gin is the most popular way to use the berries – it will taste good by this Christmas, but even better by the next. Other sloe recipes include sauces and jellies. Similar to sloes are round wild damsons called bullaces. These are slightly larger than sloes and the bushes don’t have thorns, making them easy to pick. They are much sweeter than sloes, although less interesting and still a little too tart to eat raw. However, cooked as part of hedgerow jelly or in a fruit leather, where you needn’t tediously stone them, they are very handy. Cobnuts Cobnuts are a type of hazelnut grown in the UK. The oval-shaped nut is half-covered by a papery, green husk over its shell. Both this and the shell need to be removed before eating. “When hazelnuts ripen they turn brown, and by that point, the squirrels will have nabbed them all”, says Freud, so “it’s best to pick a handful or two while they’re still slightly green and let them ripen fully at home” – September is the perfect time. Cobnuts can be eaten fresh or roasted in the oven for a deeper flavour. They can be cooked in cobnut cakes and autumn fruit crumbles, or blended with chocolate, sugar and cream to make a nutty chocolate spread. You can swap hazelnuts for cobnuts in any recipe. Store cobnuts in the fridge to preserve them for longer. Sweet chestnuts https://ichef.bbci.co.uk/images/ic/480xn/p09tyqtm.jpg Sweet chestnuts are a renowned autumn and Christmas treat. The shiny nuts are encased in a spiky husk, and you’ll find them scattered around the base of chestnut trees. After a windy night, you are likely to spot a haul, says Megan Howlett, a forager from the South Downs. They are not to be confused with horse chestnut (conkers), which are inedible. The sweet chestnut husk has many more, very fine, spikes than a conker, which has short stumpy spikes. “Tread gently [(wearing shoes)] on the ‘sea urchin’-like burrs to release the nuts”, advises Richards. “November nuts are not worth saving until Christmas – they tend to dry up”, says Howlett, “so roast them and eat them as quickly as possible”, or freeze them for winter. The many dishes you can cook with chestnuts include salads, pies and stuffings. Nettles Nettles have been eaten for centuries. “The best time to pick [nettles] is spring, but they often have a second flush of new growth in the autumn”, says Richards. You can use nettles as you would spinach, for an earthy flavour, cooking them before they wilt. They first need to be de-stung and cleaned, and the easiest way to do this is to blanch them in boiling water for a minute and then rinse them before adding to dishes. Nettle soup is a favourite, and pesto is a great way to preserve any greens. Hugh Fearnley-Whittingstall makes a nettle risotto, but they can also be simply sautéed with garlic for a side. Drennan takes inspiration from chef Giorgio Locatelli, who showed him how to make nettle crisps at a BBC Children In Need event. “Pick the first two pairs of larger leaves from the top of the plant, deep-fry in vegetable oil for about 20 seconds, or until semi-translucent (not browned), transfer to absorbent paper, and sprinkle with salt”, he says. Wear gloves when picking nettles and avoid them if there is a chance they have been sprayed with chemicals, such as by a roadside. Forage responsibly Always be sure you can positively identify any plant before you pick it, and never eat a plant you are unsure of, as some are deadly. Only pick from areas that have a plentiful supply and have not been sprayed with chemicals, and ensure you leave plenty for wildlife. Britain’s wild plants are protected under the 1981 Wildlife and Countryside Act, which makes it illegal to dig up a plant. Check the law before you forage, or take part in a foraging class with an expert. Originally published September 2021. Updated September 2025* Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "A new wave of foragers have brought fresh interest in gathering wild ingredients. Videos containing the hashtag ‘foragingtiktok’ have racked up millions of views on TikTok. Many foragers share their tips online, so we asked them what we should be looking for this autumn. Blackberries https://ichef.bbci.co.uk/images/ic/480xn/p09tyqb5.jpg No autumn foraging guide would be complete without blackberries. “They are the perfect place to start”, says forager Fern Freud. Rinse and eat them raw, pop them into your porridge, or make an apple and blackberry crumble. To enjoy them all year, freeze them, make blackberry jam, boil them with sugar and white vinegar to make a vinaigrette for salads, or make blackberry-infused gin or vodka. Look for crab apple trees, wild apples found in woodland and hedgerows, to make hedgerow jam – you can add any wild berries, including blackberries. Elderberries https://ichef.bbci.co.uk/images/ic/480xn/p09tyqh5.jpg The trees that provide elderflowers in summer (hello, elderflower cordial) can also be harvested for their dark, rich berries in autumn. The elder tree is found on the outskirts of woodland, along footpaths and in people’s gardens (but don’t take what’s not yours!). You can spot it because “the leaves always grow in leaflets of two opposite pairs, with one pinnate leaf (a leaf resembling a feather) at the top”, says Freud. “Trees with similar berries have a different leaf pattern”, she adds. Simmer elderberries in a little water with sugar to make cordial or syrup, then shake with ice and vodka to make cocktails. Add them to cooked autumn puds, such as an apple pie or apple crumble. They can also be stewed and served on the side of roast meats, such as duck, pork or game. Chef Galton Blackiston adds them to his venison jus (made from frying venison in oil and butter), but you can make this sauce using any meat. However, elderberries can be toxic when eaten raw. Detaching the berries from their stems can be fiddly, but a good trick is to “freeze them in clusters, then take the berries off with a fork”, says forager from the Isle of Wight, Alex Richards. Rosehips https://ichef.bbci.co.uk/images/ic/480xn/p09tw331.jpg Rosehips are the fruit of wild roses. “The fully red and ripe hips (fruit) of all the species can be used”, says professional forager Fergus Drennan. During the World Wars, many imported fruits and vegetables, such are oranges, were scarce, so rosehip syrup became a popular vitamin C replacement. Children were encouraged to gather rosehips (for reportedly three pennies per pound of produce during World War Two – about 35 pence today) for factories to make the syrup. Rosehips are bright red, often tear-drop-shaped berries. The plant has thorns that “curve back towards the base of the plant”, says Freud. These can be quite large and very sharp, so be careful when picking. Some people grow rosehips in their garden, but wild rosehips can be found in hedgerows from the end of summer through autumn. They are a little fiddly to prepare, as there are scratchy ‘hairs’ on the inside which need to be filtered out of whatever you make as they can cause an irritant reaction. Drennen boils rosehips until soft, mashes them, and strains the liquid through a cloth (you could also use a coffee filter), discarding the flesh. Sloes https://ichef.bbci.co.uk/images/ic/480xn/p09tzkv2.jpg Sloes grow on the blackthorn bush. These dark purple-blue fruits look a little like large blueberries or very small round plums, with a whiteish bloom. As the tree’s name suggests, it has very large, black thorns, so be careful when picking. Depending on when you pick the sloes, the bush may or may not have leaves. “Sloes should be picked after the first frost, but if you want to pick them sooner you can just pop them in the freezer before you use them”, says Richards. Sloe gin is the most popular way to use the berries – it will taste good by this Christmas, but even better by the next. Other sloe recipes include sauces and jellies. Similar to sloes are round wild damsons called bullaces. These are slightly larger than sloes and the bushes don’t have thorns, making them easy to pick. They are much sweeter than sloes, although less interesting and still a little too tart to eat raw. However, cooked as part of hedgerow jelly or in a fruit leather, where you needn’t tediously stone them, they are very handy. Cobnuts Cobnuts are a type of hazelnut grown in the UK. The oval-shaped nut is half-covered by a papery, green husk over its shell. Both this and the shell need to be removed before eating. “When hazelnuts ripen they turn brown, and by that point, the squirrels will have nabbed them all”, says Freud, so “it’s best to pick a handful or two while they’re still slightly green and let them ripen fully at home” – September is the perfect time. Cobnuts can be eaten fresh or roasted in the oven for a deeper flavour. They can be cooked in cobnut cakes and autumn fruit crumbles, or blended with chocolate, sugar and cream to make a nutty chocolate spread. You can swap hazelnuts for cobnuts in any recipe. Store cobnuts in the fridge to preserve them for longer. Sweet chestnuts https://ichef.bbci.co.uk/images/ic/480xn/p09tyqtm.jpg Sweet chestnuts are a renowned autumn and Christmas treat. The shiny nuts are encased in a spiky husk, and you’ll find them scattered around the base of chestnut trees. After a windy night, you are likely to spot a haul, says Megan Howlett, a forager from the South Downs. They are not to be confused with horse chestnut (conkers), which are inedible. The sweet chestnut husk has many more, very fine, spikes than a conker, which has short stumpy spikes. “Tread gently [(wearing shoes)] on the ‘sea urchin’-like burrs to release the nuts”, advises Richards. “November nuts are not worth saving until Christmas – they tend to dry up”, says Howlett, “so roast them and eat them as quickly as possible”, or freeze them for winter. The many dishes you can cook with chestnuts include salads, pies and stuffings. Nettles Nettles have been eaten for centuries. “The best time to pick [nettles] is spring, but they often have a second flush of new growth in the autumn”, says Richards. You can use nettles as you would spinach, for an earthy flavour, cooking them before they wilt. They first need to be de-stung and cleaned, and the easiest way to do this is to blanch them in boiling water for a minute and then rinse them before adding to dishes. Nettle soup is a favourite, and pesto is a great way to preserve any greens. Hugh Fearnley-Whittingstall makes a nettle risotto, but they can also be simply sautéed with garlic for a side. Drennan takes inspiration from chef Giorgio Locatelli, who showed him how to make nettle crisps at a BBC Children In Need event. “Pick the first two pairs of larger leaves from the top of the plant, deep-fry in vegetable oil for about 20 seconds, or until semi-translucent (not browned), transfer to absorbent paper, and sprinkle with salt”, he says. Wear gloves when picking nettles and avoid them if there is a chance they have been sprayed with chemicals, such as by a roadside. Forage responsibly Always be sure you can positively identify any plant before you pick it, and never eat a plant you are unsure of, as some are deadly. Only pick from areas that have a plentiful supply and have not been sprayed with chemicals, and ensure you leave plenty for wildlife. Britain’s wild plants are protected under the 1981 Wildlife and Countryside Act, which makes it illegal to dig up a plant. Check the law before you forage, or take part in a foraging class with an expert. Originally published September 2021. Updated September 2025* Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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https://ichef.bbci.co.uk/images/ic/480xn/p0lyhdck.jpg Hannah Botterman is living her childhood dream – playing the sport she loves for her country and gearing up for the World Cup. It’s not been a straightforward road, though. The Bristol Bears prop knew she needed to commit to some serious lifestyle changes if she were to make it this far. And diet was at the top of the priority list. Leaning on convenience foods Botterman comes from a rugby family: her parents both played, and her dad and auntie were capped for England. From a young age, it was clear she had the potential to follow in their footsteps. So, at 16, she moved out of the family home to go to Hartpury Rugby College. But the training was full-on, with long days spent between the pitch and the gym. While she loved playing the games, the fitness side didn’t excite her. She didn’t go back for her second year and stopped playing altogether, eventually becoming a painter-decorator. Although she’d always enjoyed eating and cooking, Botterman turned to convenience foods for quick and easy fuel. “Before work we’d stop off at a petrol station or shop and I’d get a couple of sausage rolls and probably a ridiculously calorific frappe of some kind.” Then, during the day, Botterman often ate a pasty along with almond fingers – her go-to sweet treat. “I’d eat a whole pack of them like it was nothing. But actually, that’s probably my entire calorie intake for the day – with little nutritional value. “I wasn’t eating to perform. I wasn’t thinking about anything other than what I fancied eating in that moment.” Related stories Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros‘I’m a sports nutritionist and I want you to fall back in love with carbs’How eating more might improve your exercise performance Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros ‘I’m a sports nutritionist and I want you to fall back in love with carbs’ ‘I’m a sports nutritionist and I want you to fall back in love with carbs’ How eating more might improve your exercise performance How eating more might improve your exercise performance Breaking habits It was a text that changed the course of Botterman’s future again. It came from one of her childhood coaches, who was now the head coach for Saracens. “He messaged saying, ‘I know you haven’t played for a little while, but do you want to come down and play some sevens for us? Nothing serious, just social.’ “The social side of rugby has always been a big part of why I love playing. So, I played some sevens for him. “Soon, I was training for the normal squad. I wasn’t in any fit shape to play, but I started to enjoy it again. “I got called up at the end of that first season to England, because there were quite literally no other props in the country! But I still wasn’t fit enough. I knew I had to change my lifestyle.” Morning frappes and sausage rolls became high-protein, carb-rich breakfasts with bagels, eggs and chicken sausages or bacon medallions. Still working as a painter-decorator, Botterman had to find a way to cook and eat homemade meals that worked with her schedule. “I started to meal prep so I could bring food to work that I knew was high in protein but not particularly calorific. Things like salads with protein, and fruit for snacks.” After finishing the day job, she’d head to the gym or to training. A change of mindset This wasn’t the first time Botterman had overhauled her diet so dramatically. “I can become quite obsessive – I’ve crash dieted in my time. There are periods when I’ve categorically not eaten enough and lost a lot of weight very quickly. “I know now that’s not good for my bone and muscle health – and it’s bad for recovery too.” So, she had to unlearn her usual dieting habits and challenge herself to do things differently, not compromising her health for results. “I had to learn that things take a little bit longer to do the right way. “The mix of being more active and eating correctly meant my body composition and my weight changed relatively dramatically. Once I’d lost 5-10 kilos, I started to be able to move around the pitch better. I quickly saw performance benefits. “Muscle development and growth took a bit longer, around six months to a year. I had dropped the weight and felt better for it, but then I needed to change my body composition to have more lean mass as opposed to fat mass.” https://ichef.bbci.co.uk/images/ic/480xn/p0lyhg6v.jpg Hannah Botterman walking out of the tunnel for the World Cup warm-up game vs Spain Slowly, Botterman started to feel stronger and more resilient to injury. And, most importantly, these changes helped her embrace the parts of rugby – training and conditioning – that she’d always disliked. “And yeah, I guess now I’m here,” she says looking at her England Rugby camp surroundings. “The changes haven’t all been physical, though. Because I was feeding my brain what it needed, I started feeling better about myself and had a big shift in mindset.” Fuelling like a pro Luckily for Botterman, she has access to experts who help her make the right decisions, and this is especially important during times of injury or recovery – as well as during intense tournaments like the World Cup. The day before each game will be carb-filled so she has enough energy to perform at her best. Then, on matchdays, it’s still about those carbs, only in smaller portions: “In that pre-match meal I usually have a small bowl of pasta, mainly just to satiate myself.” Post match, the attention turns to protein and getting calories in as quickly as possible. While others tuck into pizza or chicken, Botterman will be sticking to the post-match shakes. “I’ll have a load of adrenaline going around and that makes eating a struggle for me. I’ll drink a milkshake with a decent amount of protein.” The importance of enjoying food While Botterman takes nutrition seriously, she still doesn’t see food solely as fuel. She knows her enjoyment of eating helps her to maintain a positive mentality. “When I was dieting before, there would always be a finish line. So I’d lose weight then go back to how I was. Now, I’m finding ways to enjoy food that are sustainable and help me stay consistent with my fitness.” As well as eating, Botterman gets a kick out of preparing and sharing food – and this feeds positively into her lifestyle. “I really love cooking food for people. Whether it’s feeding friends or making something for special occasions like Christmas. It’s a way of bringing everyone together. And I get a great feeling when people enjoy the food I make. “I like experimenting and learning different cooking techniques. It’s become a big hobby for me.” And if Botterman could have a dream – dare we say match-winning – dinner? “Definitely steak. Cooked medium rare with a creamy mushroom sauce and fries. “I’ve got three puddings that are my absolute favourites. I love Eton mess (no coulis), banoffee pie – with a decent amount of cream – and lemon meringue pie. “Can I have three puddings in this dream meal? That’s what I’d want.” Originally published September 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0lyhdck.jpg Hannah Botterman is living her childhood dream – playing the sport she loves for her country and gearing up for the World Cup. It’s not been a straightforward road, though. The Bristol Bears prop knew she needed to commit to some serious lifestyle changes if she were to make it this far. And diet was at the top of the priority list. Leaning on convenience foods Botterman comes from a rugby family: her parents both played, and her dad and auntie were capped for England. From a young age, it was clear she had the potential to follow in their footsteps. So, at 16, she moved out of the family home to go to Hartpury Rugby College. But the training was full-on, with long days spent between the pitch and the gym. While she loved playing the games, the fitness side didn’t excite her. She didn’t go back for her second year and stopped playing altogether, eventually becoming a painter-decorator. Although she’d always enjoyed eating and cooking, Botterman turned to convenience foods for quick and easy fuel. “Before work we’d stop off at a petrol station or shop and I’d get a couple of sausage rolls and probably a ridiculously calorific frappe of some kind.” Then, during the day, Botterman often ate a pasty along with almond fingers – her go-to sweet treat. “I’d eat a whole pack of them like it was nothing. But actually, that’s probably my entire calorie intake for the day – with little nutritional value. “I wasn’t eating to perform. I wasn’t thinking about anything other than what I fancied eating in that moment.” Related stories Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros‘I’m a sports nutritionist and I want you to fall back in love with carbs’How eating more might improve your exercise performance Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros Baked beans, bao buns and pancakes: How footballers stay fuelled during the Euros ‘I’m a sports nutritionist and I want you to fall back in love with carbs’ ‘I’m a sports nutritionist and I want you to fall back in love with carbs’ How eating more might improve your exercise performance How eating more might improve your exercise performance Breaking habits It was a text that changed the course of Botterman’s future again. It came from one of her childhood coaches, who was now the head coach for Saracens. “He messaged saying, ‘I know you haven’t played for a little while, but do you want to come down and play some sevens for us? Nothing serious, just social.’ “The social side of rugby has always been a big part of why I love playing. So, I played some sevens for him. “Soon, I was training for the normal squad. I wasn’t in any fit shape to play, but I started to enjoy it again. “I got called up at the end of that first season to England, because there were quite literally no other props in the country! But I still wasn’t fit enough. I knew I had to change my lifestyle.” Morning frappes and sausage rolls became high-protein, carb-rich breakfasts with bagels, eggs and chicken sausages or bacon medallions. Still working as a painter-decorator, Botterman had to find a way to cook and eat homemade meals that worked with her schedule. “I started to meal prep so I could bring food to work that I knew was high in protein but not particularly calorific. Things like salads with protein, and fruit for snacks.” After finishing the day job, she’d head to the gym or to training. A change of mindset This wasn’t the first time Botterman had overhauled her diet so dramatically. “I can become quite obsessive – I’ve crash dieted in my time. There are periods when I’ve categorically not eaten enough and lost a lot of weight very quickly. “I know now that’s not good for my bone and muscle health – and it’s bad for recovery too.” So, she had to unlearn her usual dieting habits and challenge herself to do things differently, not compromising her health for results. “I had to learn that things take a little bit longer to do the right way. “The mix of being more active and eating correctly meant my body composition and my weight changed relatively dramatically. Once I’d lost 5-10 kilos, I started to be able to move around the pitch better. I quickly saw performance benefits. “Muscle development and growth took a bit longer, around six months to a year. I had dropped the weight and felt better for it, but then I needed to change my body composition to have more lean mass as opposed to fat mass.” https://ichef.bbci.co.uk/images/ic/480xn/p0lyhg6v.jpg Hannah Botterman walking out of the tunnel for the World Cup warm-up game vs Spain Slowly, Botterman started to feel stronger and more resilient to injury. And, most importantly, these changes helped her embrace the parts of rugby – training and conditioning – that she’d always disliked. “And yeah, I guess now I’m here,” she says looking at her England Rugby camp surroundings. “The changes haven’t all been physical, though. Because I was feeding my brain what it needed, I started feeling better about myself and had a big shift in mindset.” Fuelling like a pro Luckily for Botterman, she has access to experts who help her make the right decisions, and this is especially important during times of injury or recovery – as well as during intense tournaments like the World Cup. The day before each game will be carb-filled so she has enough energy to perform at her best. Then, on matchdays, it’s still about those carbs, only in smaller portions: “In that pre-match meal I usually have a small bowl of pasta, mainly just to satiate myself.” Post match, the attention turns to protein and getting calories in as quickly as possible. While others tuck into pizza or chicken, Botterman will be sticking to the post-match shakes. “I’ll have a load of adrenaline going around and that makes eating a struggle for me. I’ll drink a milkshake with a decent amount of protein.” The importance of enjoying food While Botterman takes nutrition seriously, she still doesn’t see food solely as fuel. She knows her enjoyment of eating helps her to maintain a positive mentality. “When I was dieting before, there would always be a finish line. So I’d lose weight then go back to how I was. Now, I’m finding ways to enjoy food that are sustainable and help me stay consistent with my fitness.” As well as eating, Botterman gets a kick out of preparing and sharing food – and this feeds positively into her lifestyle. “I really love cooking food for people. Whether it’s feeding friends or making something for special occasions like Christmas. It’s a way of bringing everyone together. And I get a great feeling when people enjoy the food I make. “I like experimenting and learning different cooking techniques. It’s become a big hobby for me.” And if Botterman could have a dream – dare we say match-winning – dinner? “Definitely steak. Cooked medium rare with a creamy mushroom sauce and fries. “I’ve got three puddings that are my absolute favourites. I love Eton mess (no coulis), banoffee pie – with a decent amount of cream – and lemon meringue pie. “Can I have three puddings in this dream meal? That’s what I’d want.” Originally published September 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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It’s the nutrient of the moment, helping us to build and repair muscle, keep hunger at bay and even help protect our bones. Protein is perhaps the nation’s most popular health obsession right now. And food manufacturers are constantly coming up with new products to make packing this nutrient into our diet easier than ever – from drinks to chocolate bars and crumpets. Related stories: How much protein is it safe to eat?‘I swapped to high protein breakfasts for a week, here's what I learnt’Do you need to eat more protein as you get older? How much protein is it safe to eat? How much protein is it safe to eat? ‘I swapped to high protein breakfasts for a week, here's what I learnt’ ‘I swapped to high protein breakfasts for a week, here's what I learnt’ Do you need to eat more protein as you get older? Do you need to eat more protein as you get older? Among all these processed foods in the supermarket, with their loud labels declaring their protein-based benefits, there are plenty of wholefoods that are naturally rich in protein. They just don’t shout about it so loudly. Take this quiz to find out if you can identify the most protein-packed foods. | {
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"content": "It’s the nutrient of the moment, helping us to build and repair muscle, keep hunger at bay and even help protect our bones. Protein is perhaps the nation’s most popular health obsession right now. And food manufacturers are constantly coming up with new products to make packing this nutrient into our diet easier than ever – from drinks to chocolate bars and crumpets. Related stories: How much protein is it safe to eat?‘I swapped to high protein breakfasts for a week, here's what I learnt’Do you need to eat more protein as you get older? How much protein is it safe to eat? How much protein is it safe to eat? ‘I swapped to high protein breakfasts for a week, here's what I learnt’ ‘I swapped to high protein breakfasts for a week, here's what I learnt’ Do you need to eat more protein as you get older? Do you need to eat more protein as you get older? Among all these processed foods in the supermarket, with their loud labels declaring their protein-based benefits, there are plenty of wholefoods that are naturally rich in protein. They just don’t shout about it so loudly. Take this quiz to find out if you can identify the most protein-packed foods."
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By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0lxpzjk.jpg Thiamine (vitamin B1) Your body uses thiamine to convert carbohydrates into energy, helping to fuel your brain and muscles. It’s a key player in keeping your brain, nervous system and heart functioning normally. In the UK, the recommended daily intake is 1mg for men and 0.8mg for women, but the more carbs you eat, the more thiamine you’ll need. Most people can get enough from a healthy, balanced diet. In the UK, B1 deficiency is rare and usually linked to alcohol dependence or conditions that stop your body absorbing it. Good sources of thiamine include: Wholegrain foods like wholemeal pasta and oatsPeas, beans and lentilsRed meat like beef and porkFishNuts and seedsFortified breakfast cerealsYeast extract Wholegrain foods like wholemeal pasta and oats Peas, beans and lentils Red meat like beef and pork Fish Nuts and seeds Fortified breakfast cereals Yeast extract Most of the thiamine found in grains, like wheat, is stored in the bran – the fibre-rich outer layer. When grains are milled (to make white flour, for instance), the bran is removed. As a result, up to 50% of thiamine is lost. That’s why wholegrain options, like wholemeal bread and pasta, are better sources than white alternatives. Recipes with vitamin B1 Healthy spaghetti bologneseRed lentil dahlNutty oat energy bars Healthy spaghetti bolognese Healthy spaghetti bolognese Red lentil dahl Red lentil dahl Nutty oat energy bars Nutty oat energy bars Riboflavin (vitamin B2) Riboflavin helps convert proteins, fats and carbohydrates into energy, but also acts as an antioxidant, protecting cells from free radicals. Free radicals are unstable molecules that can damage other cells. They’re made as by-products of normal metabolism and exercise, as well as influences outside the body like cigarette smoke, sunlight and pollution. This means B2 helps support our bodies in lots of ways, including helping to keep our skin and eyes healthy. Although it’s very achievable to get enough B2 from a healthy balanced diet, data from the National Diet and Nutrition survey (a large, rolling survey of nutritional status of people in the UK) found that 1 in 10 women aren’t meeting the recommended intake. Good sources of riboflavin include: EggsLean meatsMilk and milk products like yoghurtFortified breakfast cerealsYeast extractNutritional yeastPlant milks fortified with B2 Eggs Lean meats Milk and milk products like yoghurt Fortified breakfast cereals Yeast extract Nutritional yeast Plant milks fortified with B2 In the UK, milk and milk products provide almost a third of our riboflavin intakes, while breakfast cereals account for almost 10%. Although riboflavin deficiency is rare in the UK, people avoiding meat, eggs or dairy are more at risk of low intakes. In these cases, fortified breakfast cereals and plant milks, yeast extract and nutritional yeast can help meet requirements. Recipes with vitamin B2 Egg coconut masala curryIndian rice puddingSpicy baked beans on toast Egg coconut masala curry Egg coconut masala curry Indian rice pudding Indian rice pudding Spicy baked beans on toast Spicy baked beans on toast Niacin (vitamin B3) Niacin helps keep your immune and nervous systems ticking over healthily. It also helps look after our skin and mucous membranes, which line our internal organs. It’s uncommon to be deficient in B3, unless there’s alcohol dependency or absorption issues at play. Good sources of niacin include: MeatPoultryFishWholegrainsPeanuts and sesame seedsYeast extractNutritional yeastFortified breakfast cereal Meat Poultry Fish Wholegrains Peanuts and sesame seeds Yeast extract Nutritional yeast Fortified breakfast cereal Recipes with vitamin B3 Peanut butter chickenSpicy salmon rice bowlsVegan pasta bake Peanut butter chicken Peanut butter chicken Spicy salmon rice bowls Spicy salmon rice bowls Vegan pasta bake Vegan pasta bake Pantothenic acid (vitamin B5) Pantothenic acid helps our bodies turn food into energy and break down fats. It’s also involved in producing steroid hormones like cortisol and in keeping our skin in decent shape. There’s no official guidance for pantothenic acid intakes in the UK, but in Europe, the recommended intake is 5mg per day. Pantothenic acid is found in a wide range of animal and plant foods, meaning most people consume enough. Particularly good sources of pantothenic acid include: EggsMilkAvocadosGreen leafy vegetablesMeatWholegrainsSunflower seedsFortified breakfast cerealsMixed nuts Eggs Milk Avocados Green leafy vegetables Meat Wholegrains Sunflower seeds Fortified breakfast cereals Mixed nuts Recipes with vitamin B5 Avocado eggsStuffed chicken breastsRoasted nuts Avocado eggs Avocado eggs Stuffed chicken breasts Stuffed chicken breasts Roasted nuts Roasted nuts Biotin (vitamin B7) Biotin also throws its weight behind turning food into energy, as well lending a hand to maintain our hair and skin health. In the UK, there’s no official recommended intake for it. Some types of gut bacteria can make vitamin B7, which is thought to help to meet the body’s needs. Good sources of vitamin B7 include: Meat and poultrySalmonEgg yolkAvocadoCheeseSweet potatoesNutritional yeastNuts and seeds Meat and poultry Salmon Egg yolk Avocado Cheese Sweet potatoes Nutritional yeast Nuts and seeds Many biotin supplements claim to improve hair, skin, and nails (deficiency is linked to hair loss, flaky skin, and brittle nails), but experts say there’s no strong evidence they benefit healthy adults without a deficiency. Recipes with vitamin B7 Rosemary roasted almondsSatay sweet potato curryEgg muffins Rosemary roasted almonds Satay sweet potato curry Egg muffins Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0lxpzjk.jpg Thiamine (vitamin B1) Your body uses thiamine to convert carbohydrates into energy, helping to fuel your brain and muscles. It’s a key player in keeping your brain, nervous system and heart functioning normally. In the UK, the recommended daily intake is 1mg for men and 0.8mg for women, but the more carbs you eat, the more thiamine you’ll need. Most people can get enough from a healthy, balanced diet. In the UK, B1 deficiency is rare and usually linked to alcohol dependence or conditions that stop your body absorbing it. Good sources of thiamine include: Wholegrain foods like wholemeal pasta and oatsPeas, beans and lentilsRed meat like beef and porkFishNuts and seedsFortified breakfast cerealsYeast extract Wholegrain foods like wholemeal pasta and oats Peas, beans and lentils Red meat like beef and pork Fish Nuts and seeds Fortified breakfast cereals Yeast extract Most of the thiamine found in grains, like wheat, is stored in the bran – the fibre-rich outer layer. When grains are milled (to make white flour, for instance), the bran is removed. As a result, up to 50% of thiamine is lost. That’s why wholegrain options, like wholemeal bread and pasta, are better sources than white alternatives. Recipes with vitamin B1 Healthy spaghetti bologneseRed lentil dahlNutty oat energy bars Healthy spaghetti bolognese Healthy spaghetti bolognese Red lentil dahl Red lentil dahl Nutty oat energy bars Nutty oat energy bars Riboflavin (vitamin B2) Riboflavin helps convert proteins, fats and carbohydrates into energy, but also acts as an antioxidant, protecting cells from free radicals. Free radicals are unstable molecules that can damage other cells. They’re made as by-products of normal metabolism and exercise, as well as influences outside the body like cigarette smoke, sunlight and pollution. This means B2 helps support our bodies in lots of ways, including helping to keep our skin and eyes healthy. Although it’s very achievable to get enough B2 from a healthy balanced diet, data from the National Diet and Nutrition survey (a large, rolling survey of nutritional status of people in the UK) found that 1 in 10 women aren’t meeting the recommended intake. Good sources of riboflavin include: EggsLean meatsMilk and milk products like yoghurtFortified breakfast cerealsYeast extractNutritional yeastPlant milks fortified with B2 Eggs Lean meats Milk and milk products like yoghurt Fortified breakfast cereals Yeast extract Nutritional yeast Plant milks fortified with B2 In the UK, milk and milk products provide almost a third of our riboflavin intakes, while breakfast cereals account for almost 10%. Although riboflavin deficiency is rare in the UK, people avoiding meat, eggs or dairy are more at risk of low intakes. In these cases, fortified breakfast cereals and plant milks, yeast extract and nutritional yeast can help meet requirements. Recipes with vitamin B2 Egg coconut masala curryIndian rice puddingSpicy baked beans on toast Egg coconut masala curry Egg coconut masala curry Indian rice pudding Indian rice pudding Spicy baked beans on toast Spicy baked beans on toast Niacin (vitamin B3) Niacin helps keep your immune and nervous systems ticking over healthily. It also helps look after our skin and mucous membranes, which line our internal organs. It’s uncommon to be deficient in B3, unless there’s alcohol dependency or absorption issues at play. Good sources of niacin include: MeatPoultryFishWholegrainsPeanuts and sesame seedsYeast extractNutritional yeastFortified breakfast cereal Meat Poultry Fish Wholegrains Peanuts and sesame seeds Yeast extract Nutritional yeast Fortified breakfast cereal Recipes with vitamin B3 Peanut butter chickenSpicy salmon rice bowlsVegan pasta bake Peanut butter chicken Peanut butter chicken Spicy salmon rice bowls Spicy salmon rice bowls Vegan pasta bake Vegan pasta bake Pantothenic acid (vitamin B5) Pantothenic acid helps our bodies turn food into energy and break down fats. It’s also involved in producing steroid hormones like cortisol and in keeping our skin in decent shape. There’s no official guidance for pantothenic acid intakes in the UK, but in Europe, the recommended intake is 5mg per day. Pantothenic acid is found in a wide range of animal and plant foods, meaning most people consume enough. Particularly good sources of pantothenic acid include: EggsMilkAvocadosGreen leafy vegetablesMeatWholegrainsSunflower seedsFortified breakfast cerealsMixed nuts Eggs Milk Avocados Green leafy vegetables Meat Wholegrains Sunflower seeds Fortified breakfast cereals Mixed nuts Recipes with vitamin B5 Avocado eggsStuffed chicken breastsRoasted nuts Avocado eggs Avocado eggs Stuffed chicken breasts Stuffed chicken breasts Roasted nuts Roasted nuts Biotin (vitamin B7) Biotin also throws its weight behind turning food into energy, as well lending a hand to maintain our hair and skin health. In the UK, there’s no official recommended intake for it. Some types of gut bacteria can make vitamin B7, which is thought to help to meet the body’s needs. Good sources of vitamin B7 include: Meat and poultrySalmonEgg yolkAvocadoCheeseSweet potatoesNutritional yeastNuts and seeds Meat and poultry Salmon Egg yolk Avocado Cheese Sweet potatoes Nutritional yeast Nuts and seeds Many biotin supplements claim to improve hair, skin, and nails (deficiency is linked to hair loss, flaky skin, and brittle nails), but experts say there’s no strong evidence they benefit healthy adults without a deficiency. Recipes with vitamin B7 Rosemary roasted almondsSatay sweet potato curryEgg muffins Rosemary roasted almonds Satay sweet potato curry Egg muffins Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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https://ichef.bbci.co.uk/images/ic/480xn/p0lv7478.jpg Not all summer holidays need to be about jet setting. Britain and Ireland have some world-class holiday destinations – and the food you can find there is just as special as the scenery. Here, celebrity chefs share their favourite staycation destinations and what they love to eat there. 1. Oysters in Whitstable, Kent A trip to Whitstable is, for Tom Kerridge, the ultimate British summer day out. “Nothing beats the Whitstable Oyster Festival – even though I have a shellfish allergy and can’t eat them myself! “There’s just something magical about working British seaside towns with a fishing port, packed full of people, enjoying local produce on a summer’s day.” 2. Baked Dover sole in Brighton For London-based chefs, a short holiday often means heading down to Brighton for a day or two and embracing the fresh fish on offer there. “I love Brighton. For me it’s like London by the sea, always great for a quick getaway,” says Aldo Zilli, head chef at Elaine’s in London. “Whenever I visit, my go-to dish is baked Dover sole from the Regency Restaurant. It’s been serving fresh seafood for over half a century and has great views of the pier.” 3. Crab claws in Howth When it comes to summer holidays, it’s the simple things that Anna Haugh appreciates most. “It’s all about eating by the sea and enjoying the Irish summer,” says the TV chef. “For me, crab in herb butter is the smell of summer, and crab claws in Howth are special. “My father still travels to Howth and comes back with crab and other delights from the fishmongers. Once, when fixing a person’s boiler, he was given a bucket of crab claws as a tip. He couldn’t have been happier!” 4. Fish and chips in Ballycastle Does anything beat fish and chips at the seaside? Irish chef Suzie Lee doesn’t think so. Her favourite summertime memory is to grab the paper-wrapped classic “from Morton’s fish and chip shop in Ballycastle, and eat it sat on the picnic benches looking out to sea. “That place is an institution and is over 100 years old. There’s always a huge queue!” 5. Crab sandwich and a pint in Cornwall “To me, the best of summer is a pint of Cornish beer and a crab sandwich in a pub, somewhere like Port Isaac,” says Cornwall super-fan Rick Stein. “It’s a sandwich that is very rarely over embellished: just white meat (occasionally a smidgen of brown), mayonnaise and perhaps some shredded lettuce or rocket. “It’s best with homemade mayonnaise, a good quality white tin loaf and – of course I would say this – Cornish crab.” 6. Soft serve ice cream in Minehead Nostalgia plays a big part in Poppy O’Toole’s favourite holiday treat. “Nothing beats a Mr Whippy by the beach, especially with bubblegum, raspberry and lime syrup. No, my order hasn’t changed since I was about eight years old. “It always feels nostalgic, as my family loved a good caravan holiday by the sea, and a stop for ice cream was a non-negotiable part of the trip.” 7. Cream tea in Woolacombe The quintessential British treat, Lorraine Pascale finds it hard to top a cream tea (figuratively speaking) in the summer. “I love sitting on Woolacombe beach in Devon with a scone, fresh cream and strawberry jam. All the better if there are some fresh cut strawberries involved too!” 8. Grilled sardines in Brixham Matt Tebbutt also loves to escape to Devon in the summer, but he’s travelling for the fish. “Devon is our nearest option for top beaches, but more importantly top seafood. We spend a lot of time in Dartmouth, which is great for a full blow-out seafood lunch. “We’ve just been in Brixham for the sardine festival, as I gave a cookery demonstration there. It’s an underrated fish in this country but a definite treat for me, grilled over coals.” 9. Homemade ice cream in the countryside “My favourite British summer holiday treat is homemade ice cream,” says Clodagh McKenna, who you’ll find tucked away in the British countryside all summer. Always on the look out for farm shops and cafés which make their own iced treats, McKenna is all about the novel flavours: “I love to try something new!” Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0lv7478.jpg Not all summer holidays need to be about jet setting. Britain and Ireland have some world-class holiday destinations – and the food you can find there is just as special as the scenery. Here, celebrity chefs share their favourite staycation destinations and what they love to eat there. 1. Oysters in Whitstable, Kent A trip to Whitstable is, for Tom Kerridge, the ultimate British summer day out. “Nothing beats the Whitstable Oyster Festival – even though I have a shellfish allergy and can’t eat them myself! “There’s just something magical about working British seaside towns with a fishing port, packed full of people, enjoying local produce on a summer’s day.” 2. Baked Dover sole in Brighton For London-based chefs, a short holiday often means heading down to Brighton for a day or two and embracing the fresh fish on offer there. “I love Brighton. For me it’s like London by the sea, always great for a quick getaway,” says Aldo Zilli, head chef at Elaine’s in London. “Whenever I visit, my go-to dish is baked Dover sole from the Regency Restaurant. It’s been serving fresh seafood for over half a century and has great views of the pier.” 3. Crab claws in Howth When it comes to summer holidays, it’s the simple things that Anna Haugh appreciates most. “It’s all about eating by the sea and enjoying the Irish summer,” says the TV chef. “For me, crab in herb butter is the smell of summer, and crab claws in Howth are special. “My father still travels to Howth and comes back with crab and other delights from the fishmongers. Once, when fixing a person’s boiler, he was given a bucket of crab claws as a tip. He couldn’t have been happier!” 4. Fish and chips in Ballycastle Does anything beat fish and chips at the seaside? Irish chef Suzie Lee doesn’t think so. Her favourite summertime memory is to grab the paper-wrapped classic “from Morton’s fish and chip shop in Ballycastle, and eat it sat on the picnic benches looking out to sea. “That place is an institution and is over 100 years old. There’s always a huge queue!” 5. Crab sandwich and a pint in Cornwall “To me, the best of summer is a pint of Cornish beer and a crab sandwich in a pub, somewhere like Port Isaac,” says Cornwall super-fan Rick Stein. “It’s a sandwich that is very rarely over embellished: just white meat (occasionally a smidgen of brown), mayonnaise and perhaps some shredded lettuce or rocket. “It’s best with homemade mayonnaise, a good quality white tin loaf and – of course I would say this – Cornish crab.” 6. Soft serve ice cream in Minehead Nostalgia plays a big part in Poppy O’Toole’s favourite holiday treat. “Nothing beats a Mr Whippy by the beach, especially with bubblegum, raspberry and lime syrup. No, my order hasn’t changed since I was about eight years old. “It always feels nostalgic, as my family loved a good caravan holiday by the sea, and a stop for ice cream was a non-negotiable part of the trip.” 7. Cream tea in Woolacombe The quintessential British treat, Lorraine Pascale finds it hard to top a cream tea (figuratively speaking) in the summer. “I love sitting on Woolacombe beach in Devon with a scone, fresh cream and strawberry jam. All the better if there are some fresh cut strawberries involved too!” 8. Grilled sardines in Brixham Matt Tebbutt also loves to escape to Devon in the summer, but he’s travelling for the fish. “Devon is our nearest option for top beaches, but more importantly top seafood. We spend a lot of time in Dartmouth, which is great for a full blow-out seafood lunch. “We’ve just been in Brixham for the sardine festival, as I gave a cookery demonstration there. It’s an underrated fish in this country but a definite treat for me, grilled over coals.” 9. Homemade ice cream in the countryside “My favourite British summer holiday treat is homemade ice cream,” says Clodagh McKenna, who you’ll find tucked away in the British countryside all summer. Always on the look out for farm shops and cafés which make their own iced treats, McKenna is all about the novel flavours: “I love to try something new!” Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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https://ichef.bbci.co.uk/images/ic/480xn/p0jf6l2r.jpg Summer holiday memories are made of meals – morning trips to the bakery, barbecues on the beach, and sipping some mysterious liqueur on a restaurant terrace after dinner. It somehow never tastes as good at home, does it? If you can only dream of escaping to sunnier climes, or have already come back, keep that carefree feeling going well into September with these recipes and tips from the professionals. Cook and eat your way around our most popular destinations with a holiday state of mind. Greece Breakfasts that rival the hotel Start your holiday with a luxurious weekend brunch. The Mediterranean is famous for lavish spreads of savoury and sweet dishes. Greek-Cypriot cook Georgina Hayden recommends strapatsada, a scrambly cousin to shakshuka, with spiced tomato sauce and eggs stirred through, as a great brunch dish. “It is in fact eaten at all times of day, and is even eaten cold,” says Hayden. “Serve as is with toasted pitta, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage).” And if you can’t make it to a bakery for tahinopita, a Cypriot sesame-based sweet bread, Hayden uses it as inspiration for an easy tahini French toast recipe. Topped with honey, sesame seeds and whatever fruit you fancy, it’s the complete breakfast package. Have fresh salad with everything Made with a few simple vegetables, olives and feta, the classic Greek salad often doesn’t taste the same without the warmth of the Greek sun. There are some simple ways to ramp up the flavour, though. If it’s not peak tomato season, or if the tomatoes you have are a little less than perfect, salting them in advance helps to draw out excess water and season the tomatoes all the way through. Vaios Salagiannis, head chef at Ampéli, says, “Squeeze all the vegetables together and make the feta crumble, so it combines better. Also, prep the salad two hours before and keep it in the fridge.” Of course there isn’t just one Greek salad, there are hundreds. With fresh vegetables, simple vinaigrette dressings and plenty of herbs, pair any of these with barbecued meats for a taste of island living. Smashed cucumber and feta saladWatermelon and feta saladGreek salad dressing Smashed cucumber and feta salad Watermelon and feta salad Greek salad dressing Italy Channel your inner nonna Good living in Italy is all about taking the time to make food with love, and nothing is more loved than pasta. The recipe couldn’t be simpler, says Giuseppe Cipolla of Vapiano UK. “To make the best homemade pasta, the rule of thumb is one egg to every 100g of flour.” “You can absolutely roll pasta by hand,” says cookbook author Claire Thomson, in our guide to making perfect pasta. “But this will require a certain amount of effort to roll and fold and stretch the pasta…” Well, it will keep the children occupied. “A food processor or mixer to knead the dough, together with a pasta machine to roll and cut the finished dough to size are both useful bits of kit, if pasta making becomes your thing.” With good pasta banked, the sauce can be quick and simple to give that holiday dinner feeling. Classic basil pestoBuddy Oliver’s fresh pasta with spicy tomato sauceRick Stein’s creamy sausage tagliatelle Classic basil pesto Buddy Oliver’s fresh pasta with spicy tomato sauce Rick Stein’s creamy sausage tagliatelle Make time for dessert Like the best holidays, desserts are better if you take your time. Roberta D’Elia, head chef for Pasta Evangelists, says that to make a great tiramisu, you need to get to work two days in advance. “Start by preparing the coffee, preferably with a stove-top coffee maker, and leave it to rest overnight at room temperature in a closed bottle. “The next day, assemble your tiramisu and leave it in the fridge overnight to allow the biscuits to reach the perfect consistency.” France Recreate a patisserie Bringing a French tart to a summer barbecue will instantly elevate your status. Fortunately you don’t have to master the perfect laminated puff pastry to make a beautiful dessert. Even Michel Roux Jr. relies on good quality, all-butter, ready-made puff pastry for his easy French apple tart recipe. Mary Berry skips pastry altogether by making a cake base topped with fruit in a tart tin for her pear and blueberry galette. Or lean into the homemade, thrown-together aesthetic with a free-form blackberry tart that doesn’t even need a tin. A sunny afternoon of picking blackberries is the perfect holiday activity with dessert practically built in. Cook over a fire Marcus Wareing manages to give classic French dishes a holiday makeover by cooking over an open fire. Even boeuf bourguignon is transformed with barbecued chicken with a smoky red wine and mushroom sauce. “My top tip for avoiding the classic British burnt chicken on the barbie is to get lots of good caramelisation on the outside and then move it to a cooler spot away from the direct heat to finish cooking through,” says Wareing. Or pop it into the oven to finish cooking. Grilling peppers and aubergine for a little charring and smoke also makes a ratatouille that has holiday written all over it. Combined with garlicky bean-topped toasts, this summer lunch frankly demands you drink a glass of wine in the afternoon. Spain Keep it chill If we have a late heatwave, embrace the Spanish gazpacho as an alternative to air conditioning. This cold soup is the taste of Spanish summers and Dani Garcia, head chef at BIBO Shoreditch, is a fan of keeping it simple. “The most important trick of the recipe is to not add water, since the tomatoes already provide enough. No bread, no water. And yes, no cucumber!” Nacho del Campo, executive chef at Camino, says choosing the right tomatoes is key. “Use well-matured tomatoes that have never been refrigerated. To get a good balance of sweetness, mix matured tomatoes with cherry tomatoes.” There are plenty of other varieties of Spanish chilled soup: Zena Kamgaing’s take on ajo blanco with cucumber and almonds is just as cooling. Drink something different Spain is famous for its sangria, but the Spanish aren’t locked into a rigid recipe of red wine, citrus and lemonade. Chef Andrea Ravasio says that different fruits like peach and banana are often added in Spain. In summer months, seasonal fruits like melon and red apples work well, too. He also recommends mixing in triple sec or Cointreau alongside the red wine. Ángel León, chef at Gran Meliá Sancti Petri, also encourages sangria-based experimentation. Specifically, when it involves Spain’s other great export, sherry: “Try adding some cream sherry, amontillado or fino.” You can even make a white wine sangria or a non-alcoholic sangria if you’re after something lighter. Originally published August 2025 | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0jf6l2r.jpg Summer holiday memories are made of meals – morning trips to the bakery, barbecues on the beach, and sipping some mysterious liqueur on a restaurant terrace after dinner. It somehow never tastes as good at home, does it? If you can only dream of escaping to sunnier climes, or have already come back, keep that carefree feeling going well into September with these recipes and tips from the professionals. Cook and eat your way around our most popular destinations with a holiday state of mind. Greece Breakfasts that rival the hotel Start your holiday with a luxurious weekend brunch. The Mediterranean is famous for lavish spreads of savoury and sweet dishes. Greek-Cypriot cook Georgina Hayden recommends strapatsada, a scrambly cousin to shakshuka, with spiced tomato sauce and eggs stirred through, as a great brunch dish. “It is in fact eaten at all times of day, and is even eaten cold,” says Hayden. “Serve as is with toasted pitta, or as part of a larger spread with olives, cucumber batons, radishes and grilled loukaniko (a spiced Greek sausage).” And if you can’t make it to a bakery for tahinopita, a Cypriot sesame-based sweet bread, Hayden uses it as inspiration for an easy tahini French toast recipe. Topped with honey, sesame seeds and whatever fruit you fancy, it’s the complete breakfast package. Have fresh salad with everything Made with a few simple vegetables, olives and feta, the classic Greek salad often doesn’t taste the same without the warmth of the Greek sun. There are some simple ways to ramp up the flavour, though. If it’s not peak tomato season, or if the tomatoes you have are a little less than perfect, salting them in advance helps to draw out excess water and season the tomatoes all the way through. Vaios Salagiannis, head chef at Ampéli, says, “Squeeze all the vegetables together and make the feta crumble, so it combines better. Also, prep the salad two hours before and keep it in the fridge.” Of course there isn’t just one Greek salad, there are hundreds. With fresh vegetables, simple vinaigrette dressings and plenty of herbs, pair any of these with barbecued meats for a taste of island living. Smashed cucumber and feta saladWatermelon and feta saladGreek salad dressing Smashed cucumber and feta salad Watermelon and feta salad Greek salad dressing Italy Channel your inner nonna Good living in Italy is all about taking the time to make food with love, and nothing is more loved than pasta. The recipe couldn’t be simpler, says Giuseppe Cipolla of Vapiano UK. “To make the best homemade pasta, the rule of thumb is one egg to every 100g of flour.” “You can absolutely roll pasta by hand,” says cookbook author Claire Thomson, in our guide to making perfect pasta. “But this will require a certain amount of effort to roll and fold and stretch the pasta…” Well, it will keep the children occupied. “A food processor or mixer to knead the dough, together with a pasta machine to roll and cut the finished dough to size are both useful bits of kit, if pasta making becomes your thing.” With good pasta banked, the sauce can be quick and simple to give that holiday dinner feeling. Classic basil pestoBuddy Oliver’s fresh pasta with spicy tomato sauceRick Stein’s creamy sausage tagliatelle Classic basil pesto Buddy Oliver’s fresh pasta with spicy tomato sauce Rick Stein’s creamy sausage tagliatelle Make time for dessert Like the best holidays, desserts are better if you take your time. Roberta D’Elia, head chef for Pasta Evangelists, says that to make a great tiramisu, you need to get to work two days in advance. “Start by preparing the coffee, preferably with a stove-top coffee maker, and leave it to rest overnight at room temperature in a closed bottle. “The next day, assemble your tiramisu and leave it in the fridge overnight to allow the biscuits to reach the perfect consistency.” France Recreate a patisserie Bringing a French tart to a summer barbecue will instantly elevate your status. Fortunately you don’t have to master the perfect laminated puff pastry to make a beautiful dessert. Even Michel Roux Jr. relies on good quality, all-butter, ready-made puff pastry for his easy French apple tart recipe. Mary Berry skips pastry altogether by making a cake base topped with fruit in a tart tin for her pear and blueberry galette. Or lean into the homemade, thrown-together aesthetic with a free-form blackberry tart that doesn’t even need a tin. A sunny afternoon of picking blackberries is the perfect holiday activity with dessert practically built in. Cook over a fire Marcus Wareing manages to give classic French dishes a holiday makeover by cooking over an open fire. Even boeuf bourguignon is transformed with barbecued chicken with a smoky red wine and mushroom sauce. “My top tip for avoiding the classic British burnt chicken on the barbie is to get lots of good caramelisation on the outside and then move it to a cooler spot away from the direct heat to finish cooking through,” says Wareing. Or pop it into the oven to finish cooking. Grilling peppers and aubergine for a little charring and smoke also makes a ratatouille that has holiday written all over it. Combined with garlicky bean-topped toasts, this summer lunch frankly demands you drink a glass of wine in the afternoon. Spain Keep it chill If we have a late heatwave, embrace the Spanish gazpacho as an alternative to air conditioning. This cold soup is the taste of Spanish summers and Dani Garcia, head chef at BIBO Shoreditch, is a fan of keeping it simple. “The most important trick of the recipe is to not add water, since the tomatoes already provide enough. No bread, no water. And yes, no cucumber!” Nacho del Campo, executive chef at Camino, says choosing the right tomatoes is key. “Use well-matured tomatoes that have never been refrigerated. To get a good balance of sweetness, mix matured tomatoes with cherry tomatoes.” There are plenty of other varieties of Spanish chilled soup: Zena Kamgaing’s take on ajo blanco with cucumber and almonds is just as cooling. Drink something different Spain is famous for its sangria, but the Spanish aren’t locked into a rigid recipe of red wine, citrus and lemonade. Chef Andrea Ravasio says that different fruits like peach and banana are often added in Spain. In summer months, seasonal fruits like melon and red apples work well, too. He also recommends mixing in triple sec or Cointreau alongside the red wine. Ángel León, chef at Gran Meliá Sancti Petri, also encourages sangria-based experimentation. Specifically, when it involves Spain’s other great export, sherry: “Try adding some cream sherry, amontillado or fino.” You can even make a white wine sangria or a non-alcoholic sangria if you’re after something lighter. Originally published August 2025"
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Potato salad is a staple summer side. It's the go-to contribution to any barbecue or picnic, and works a charm in a warm-weather picky tea. Also among its virtues are the effort levels involved (happily low), its portability, and the carby satisfaction it always promises. If you thought it couldn't be improved, we hear you, but we're about to challenge your stance on that. Smashed potato salad From burgers to tacos, it seems everything is being smashed right now on social media. Do it right, and squishing foods to flatten them gives a crispy, caramelised exterior after cooking. Roast potatoes were given the smashed treatment a couple of years ago, and it didn't take long for spatulas to start working the same magic on potato salads. Granted, smashed potato salads are a touch more work than your classic version, but the results speak for themselves. Parboil your potatoes as per (you want the floury kind here, like King Edward or Maris Piper, as opposed to the usual waxy type), then squish them slightly with the flat side of a spatula, drizzle with oil and roast or fry until gloriously crispy and golden. Mix all the usual dressing ingredients together (we're talking mayo, chopped chives, a dash of Dijon, you get the gist) and dollop among the still-warm potatoes. Although you can absolutely eat this one cold, it's best when still warm, seeing as the spuds lose some of that crispness as they cool. Want a more low-maintenance take on potato salad? Here are seven, no less. Simple potato salad This easy creamy potato salad keeps things simple, but is also a good base if you like to freestyle as there's lots of ideas for taking it up a notch. At its heart is a mayonnaise dressing brightened up with a dash of lemon juice. To further lighten the dressing, you could use reduced fat mayonnaise or swap half the mayonnaise for natural yoghurt. Stirring the still-warm potatoes into the dressing helps them take on flavour, but, if you want to cook the potatoes in advance, you can just mix everything together with the cold potatoes. If you use vegan mayonnaise and maple syrup instead of honey, this recipe is also suitable for vegans. Potato salad with bacon Potato queen, Poppy O'Toole, brings us an indulgent potato salad that's packed with bacon flavours. It's fabulous with roast chicken for simple summer dinners or as a showstopper side to take to a barbecue. For something quite fancy, the ingredients list is surprisingly short and easy to shop for. Pancetta or bacon takes centre stage flavour-wise: not only as a crispy garnish, the fat from frying it is also used to give the creamy dressing extra oomph. Chopped spring onions, lemon zest and a dash of vinegar help to balance the richness while keeping things simple. Classic potato salad This recipe is a sophisticated affair with a tarragon and honey dressing topped with buttery toasted walnuts for crunch. If possible, use Jersey Royal potatoes when they're in season as their creamy texture and slightly nutty flavour complements the dressing perfectly. It's much lighter than potato salads made with mayonnaise dressings and the lack of mayo also means it can safely stay out of the fridge for much longer, making it great for party spreads and barbecues. It's also vegetarian (and easily made vegan) which is handy if you are catering for different dietary requirements. German potato salad There are as many ways of making a potato salad in Germany as there are in the UK, but this is the one that has kept its German identity as it’s travelled west. Traditionally the potatoes would be peeled, but feel free to leave the skins on if you're feeling rebellious (or lazy). Peeled potatoes do absorb the flavour of the dressing better though. The dressing is a little different as it includes stock and fried onions, this makes it a little less summery so a great recipe for cooler days and it's especially good with sausages (no surprise considering Germany's love of bratwurst). A good punchy Dijon mustard is required, so if yours is a little underwhelming boost it with a little English mustard. It’s important the potatoes are still warm when dressed, so they can soak up the flavour of the dressing. Don't worry if the potatoes break up a little as this simple dish is about flavour not presentation. Devilled egg potato salad For some people eggs are an essential component of a potato salad, bringing a creamy richness and a boost of protein to an otherwise carby dish. If you are in team egg, this spicy number from Rachel Phipps is a fabulous recipe where the richness of eggs and mayonnaise is balanced with a little chilli and chives. It's a complete meal in itself and great for making ahead. Perfect for packed lunches it's also especially suited to picnics and is just dreamy alongside a sausage roll. Smoked mackerel and roasted new potato salad A Scandinavian-inspired warm potato salad with smoked mackerel, lashings of fresh herbs and pickles. This one is not to be relegated to the supporting role of a side salad; it's a complete meal that's packed with nutritious ingredients. It's a delicious way to get one of your weekly portions of oily fish and as smoked mackerel has a relatively long shelf life, it's a handy recipe to have up your sleeve when you need to buy ingredients for your summer dinners in advance. Sweet potato salad We definitely don't want to malign white potatoes, which have plenty of health benefits to call their own, but sweet potatoes do have the advantage of counting towards your five-a-day. So, if you are looking for something more nutritious for packed lunches, this roasted sweet potato salad is a great option. To boost the nutritional benefits further this recipe is topped with pumpkin seeds, which are a good source of healthy fats, fibre, antioxidants, magnesium and zinc. It's a simple recipe to make in advance and the sweet potatoes could even be roasted in batches if you like to meal prep. To cook, first roast chunks of sweet potatoes tossed in spices and oil (either in the oven or an air fryer). Once they are tender, set aside to cool, then toss with fresh coriander, rocket, spring onions, lime juice and a little fresh chilli, if liked. Some potato salad wisdom Whether you peel the potatoes or not is entirely down to personal preference, but you'll find the dressing adheres to peeled and cut edges better, so there's an advantage to using larger new potatoes (rather than tiny bite-sized ones) and cutting them into smaller pieces after cooking. When boiling or steaming new potatoes whole it can be tricky to know when they are cooked through. The cooking time will vary depending on the variety and size, but a good tip is to boil the potatoes just until ‘knife tender’. This is when you prick a potato with a knife and it falls off when you lift it from the water. If you like to use homemade mayonnaise remember that the raw eggs mean it needs to be kept in the fridge. Commercial mayonnaise is less of a risk, but it will still form an unattractive skin if left in the sun. Originally published July 2024. Updated August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "Potato salad is a staple summer side. It's the go-to contribution to any barbecue or picnic, and works a charm in a warm-weather picky tea. Also among its virtues are the effort levels involved (happily low), its portability, and the carby satisfaction it always promises. If you thought it couldn't be improved, we hear you, but we're about to challenge your stance on that. Smashed potato salad From burgers to tacos, it seems everything is being smashed right now on social media. Do it right, and squishing foods to flatten them gives a crispy, caramelised exterior after cooking. Roast potatoes were given the smashed treatment a couple of years ago, and it didn't take long for spatulas to start working the same magic on potato salads. Granted, smashed potato salads are a touch more work than your classic version, but the results speak for themselves. Parboil your potatoes as per (you want the floury kind here, like King Edward or Maris Piper, as opposed to the usual waxy type), then squish them slightly with the flat side of a spatula, drizzle with oil and roast or fry until gloriously crispy and golden. Mix all the usual dressing ingredients together (we're talking mayo, chopped chives, a dash of Dijon, you get the gist) and dollop among the still-warm potatoes. Although you can absolutely eat this one cold, it's best when still warm, seeing as the spuds lose some of that crispness as they cool. Want a more low-maintenance take on potato salad? Here are seven, no less. Simple potato salad This easy creamy potato salad keeps things simple, but is also a good base if you like to freestyle as there's lots of ideas for taking it up a notch. At its heart is a mayonnaise dressing brightened up with a dash of lemon juice. To further lighten the dressing, you could use reduced fat mayonnaise or swap half the mayonnaise for natural yoghurt. Stirring the still-warm potatoes into the dressing helps them take on flavour, but, if you want to cook the potatoes in advance, you can just mix everything together with the cold potatoes. If you use vegan mayonnaise and maple syrup instead of honey, this recipe is also suitable for vegans. Potato salad with bacon Potato queen, Poppy O'Toole, brings us an indulgent potato salad that's packed with bacon flavours. It's fabulous with roast chicken for simple summer dinners or as a showstopper side to take to a barbecue. For something quite fancy, the ingredients list is surprisingly short and easy to shop for. Pancetta or bacon takes centre stage flavour-wise: not only as a crispy garnish, the fat from frying it is also used to give the creamy dressing extra oomph. Chopped spring onions, lemon zest and a dash of vinegar help to balance the richness while keeping things simple. Classic potato salad This recipe is a sophisticated affair with a tarragon and honey dressing topped with buttery toasted walnuts for crunch. If possible, use Jersey Royal potatoes when they're in season as their creamy texture and slightly nutty flavour complements the dressing perfectly. It's much lighter than potato salads made with mayonnaise dressings and the lack of mayo also means it can safely stay out of the fridge for much longer, making it great for party spreads and barbecues. It's also vegetarian (and easily made vegan) which is handy if you are catering for different dietary requirements. German potato salad There are as many ways of making a potato salad in Germany as there are in the UK, but this is the one that has kept its German identity as it’s travelled west. Traditionally the potatoes would be peeled, but feel free to leave the skins on if you're feeling rebellious (or lazy). Peeled potatoes do absorb the flavour of the dressing better though. The dressing is a little different as it includes stock and fried onions, this makes it a little less summery so a great recipe for cooler days and it's especially good with sausages (no surprise considering Germany's love of bratwurst). A good punchy Dijon mustard is required, so if yours is a little underwhelming boost it with a little English mustard. It’s important the potatoes are still warm when dressed, so they can soak up the flavour of the dressing. Don't worry if the potatoes break up a little as this simple dish is about flavour not presentation. Devilled egg potato salad For some people eggs are an essential component of a potato salad, bringing a creamy richness and a boost of protein to an otherwise carby dish. If you are in team egg, this spicy number from Rachel Phipps is a fabulous recipe where the richness of eggs and mayonnaise is balanced with a little chilli and chives. It's a complete meal in itself and great for making ahead. Perfect for packed lunches it's also especially suited to picnics and is just dreamy alongside a sausage roll. Smoked mackerel and roasted new potato salad A Scandinavian-inspired warm potato salad with smoked mackerel, lashings of fresh herbs and pickles. This one is not to be relegated to the supporting role of a side salad; it's a complete meal that's packed with nutritious ingredients. It's a delicious way to get one of your weekly portions of oily fish and as smoked mackerel has a relatively long shelf life, it's a handy recipe to have up your sleeve when you need to buy ingredients for your summer dinners in advance. Sweet potato salad We definitely don't want to malign white potatoes, which have plenty of health benefits to call their own, but sweet potatoes do have the advantage of counting towards your five-a-day. So, if you are looking for something more nutritious for packed lunches, this roasted sweet potato salad is a great option. To boost the nutritional benefits further this recipe is topped with pumpkin seeds, which are a good source of healthy fats, fibre, antioxidants, magnesium and zinc. It's a simple recipe to make in advance and the sweet potatoes could even be roasted in batches if you like to meal prep. To cook, first roast chunks of sweet potatoes tossed in spices and oil (either in the oven or an air fryer). Once they are tender, set aside to cool, then toss with fresh coriander, rocket, spring onions, lime juice and a little fresh chilli, if liked. Some potato salad wisdom Whether you peel the potatoes or not is entirely down to personal preference, but you'll find the dressing adheres to peeled and cut edges better, so there's an advantage to using larger new potatoes (rather than tiny bite-sized ones) and cutting them into smaller pieces after cooking. When boiling or steaming new potatoes whole it can be tricky to know when they are cooked through. The cooking time will vary depending on the variety and size, but a good tip is to boil the potatoes just until ‘knife tender’. This is when you prick a potato with a knife and it falls off when you lift it from the water. If you like to use homemade mayonnaise remember that the raw eggs mean it needs to be kept in the fridge. Commercial mayonnaise is less of a risk, but it will still form an unattractive skin if left in the sun. Originally published July 2024. Updated August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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Set to be added to flour in the UK, this B vitamin is vital for everyone, although it’s particularly crucial if you’re pregnant. By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0ltlt7m.jpg Fresh spinach is a naturally occurring source of folate What is folate? Folate is another member of the B vitamin family – B9, to be exact. You might also have heard it called folic acid, which is the synthetic form of folate. It’s used in dietary supplements (like vitamins) and to fortify foods like breakfast cereals. Folic acid is a more stable form of folate, because it’s not affected by light or heat. It’s also absorbed more effectively than the folate found naturally in food. Why do I need folate? Folate helps to make healthy red blood cells. It’s also needed for cells to divide and grow properly. It’s vital during early pregnancy, because it helps a baby’s neural tube (which becomes the brain and spinal cord) to develop. Folate also helps to regulate levels of homocysteine – a type of protein that’s made as a byproduct of various processes in the body. Usually, homocysteine levels stay low because it’s broken down by folate and vitamin B12, but levels can increase with folate deficiency. Research suggests a possible link between raised homocysteine levels and the risk of heart disease and stroke. How much folate do I need? For adults, the recommended intake is 200 micrograms (μg) of folate per day. Most people should be able to get this much by eating a healthy, balanced diet. But if you’re planning a pregnancy or are pregnant or breastfeeding, you’ll need to take a folic acid supplement to help ensure you have enough folate to support your baby’s development. Folate needs during pregnancy and breastfeeding What’s the link between folic acid and pregnancy? Low folate levels not only increase the risk of anaemia but also raise the risk of serious birth defects called neural tube defects (NTDs). NTDs affect around 1,000 pregnancies in the UK each year. Babies born with NTDs can have lifelong disabilities. The most common type of NTD is spina bifida, where the baby’s spine doesn’t develop properly. Taking a folic acid supplement lowers the risk of NTDs, but you need to start taking it before you get pregnant. This is because the baby’s neural tube develops in the first four weeks of pregnancy – often before you know you’re pregnant. Building up your levels before trying to conceive is really important because data shows folate levels in the UK are falling. In fact, research shows almost 90% of women of childbearing age have levels that may increase their risk of NTDs. Related stories What is iodine and why do I need it?What is zinc and why do we need it?What is ultra-processed food and what does it mean for my health? What is iodine and why do I need it? What is zinc and why do we need it? What is ultra-processed food and what does it mean for my health? What happens if I don’t get enough folate? Because of its role in making healthy red blood cells, a lack of folate can lead to a type of anaemia called megaloblastic anaemia. This is a condition where the blood cells your body makes are abnormally large, and can’t carry enough oxygen, leading to tiredness and fatigue. Other symptoms of folate deficiency include: Feeling short of breathMuscle weaknessA sore or inflamed tongueMouth ulcersHeadachesPalpitations Feeling short of breath Muscle weakness A sore or inflamed tongue Mouth ulcers Headaches Palpitations The symptoms of folate deficiency are similar to those of vitamin B12 deficiency. It’s important to treat the right one because taking folic acid supplements can hide the symptoms of a B12 deficiency. If you think you might have a folate deficiency, talk to your doctor. They can do a blood test to check your levels. Swapping traditional chickpeas for soybeans makes these falafels an excellent folate-rich lunch option What causes folate deficiency? The most common reasons for folate deficiency are: A diet low in folate-rich foodsConditions which affect absorption, like untreated coeliac disease or Crohn’s diseasePregnancy, which increases folate requirementsDrinking lots of alcoholThe use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditionsBeing on dialysis for kidney disease, because it removes folate from the bodyLiver disease A diet low in folate-rich foods Conditions which affect absorption, like untreated coeliac disease or Crohn’s disease Pregnancy, which increases folate requirements Drinking lots of alcohol The use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditions Being on dialysis for kidney disease, because it removes folate from the body Liver disease Which foods are good sources of folate? Folate is found in a wide range of foods including: Leafy green vegetables like spinach, lettuce, kale and watercressBeans, peas and lentilsCitrus fruits, like orangesEggsNuts and seedsFortified foods, like breakfast cereals and yeast extract Leafy green vegetables like spinach, lettuce, kale and watercress Beans, peas and lentils Citrus fruits, like oranges Eggs Nuts and seeds Fortified foods, like breakfast cereals and yeast extract Because folate is water soluble, it gets pulled into water when cooking. Studies show that green vegetables can lose as much as 50% of their folate content when you boil them. To reduce losses, steam or microwave your vegetables, or cook them in a dish (like a soup, curry or stew) where the liquid is also eaten. What can I do to boost my intake? Here are some simple ideas for ways you can include more folate in your diet: Start your day with a bowl of breakfast cereal with added folic acidSpread Marmite on your morning toast or use it instead of a stock cube in cookingSnack on a handful of nuts, an orange or hummus and crackersToss in half a cup of peas or edamame to your lunchtime saladHave a cereal bowl of leafy green salad before your evening mealStir-fry or steam your vegetables instead of boiling themAdd a few handfuls of spinach (fresh or frozen) to pasta or risotto dishesPlan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Start your day with a bowl of breakfast cereal with added folic acid Spread Marmite on your morning toast or use it instead of a stock cube in cooking Snack on a handful of nuts, an orange or hummus and crackers Toss in half a cup of peas or edamame to your lunchtime salad Have a cereal bowl of leafy green salad before your evening meal Stir-fry or steam your vegetables instead of boiling them Add a few handfuls of spinach (fresh or frozen) to pasta or risotto dishes Plan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Flour to the rescue: a fix for our falling folate levels? It’s true that folate deficiency impacts fewer than 5% of UK adults and children, but this isn’t the whole story. National data shows folate levels have dropped by about 3% each year over the last decade. Most women of childbearing age also have folate levels below the threshold needed to help prevent neural tube defects in babies. This is especially worrying as only a third of women take folic acid supplements before pregnancy. To tackle low levels, more than 80 countries have introduced legislation which means flour is fortified with folic acid. And now the UK is set to do the same. By the end of 2026, folic acid will be added to all non-wholemeal wheat flour. It’s estimated this will prevent around 200 cases of neural tube defects each year. Although this is a positive step, many experts think we need a bigger fortification programme. For example, if whole wheat flour and rice were also fortified, it could prevent as many as 80% of NTDs. This is important because not everyone can eat wheat (people with coeliac disease, for instance), and healthy eating guidelines also advise choosing more whole grains. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "Set to be added to flour in the UK, this B vitamin is vital for everyone, although it’s particularly crucial if you’re pregnant. By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0ltlt7m.jpg Fresh spinach is a naturally occurring source of folate What is folate? Folate is another member of the B vitamin family – B9, to be exact. You might also have heard it called folic acid, which is the synthetic form of folate. It’s used in dietary supplements (like vitamins) and to fortify foods like breakfast cereals. Folic acid is a more stable form of folate, because it’s not affected by light or heat. It’s also absorbed more effectively than the folate found naturally in food. Why do I need folate? Folate helps to make healthy red blood cells. It’s also needed for cells to divide and grow properly. It’s vital during early pregnancy, because it helps a baby’s neural tube (which becomes the brain and spinal cord) to develop. Folate also helps to regulate levels of homocysteine – a type of protein that’s made as a byproduct of various processes in the body. Usually, homocysteine levels stay low because it’s broken down by folate and vitamin B12, but levels can increase with folate deficiency. Research suggests a possible link between raised homocysteine levels and the risk of heart disease and stroke. How much folate do I need? For adults, the recommended intake is 200 micrograms (μg) of folate per day. Most people should be able to get this much by eating a healthy, balanced diet. But if you’re planning a pregnancy or are pregnant or breastfeeding, you’ll need to take a folic acid supplement to help ensure you have enough folate to support your baby’s development. Folate needs during pregnancy and breastfeeding What’s the link between folic acid and pregnancy? Low folate levels not only increase the risk of anaemia but also raise the risk of serious birth defects called neural tube defects (NTDs). NTDs affect around 1,000 pregnancies in the UK each year. Babies born with NTDs can have lifelong disabilities. The most common type of NTD is spina bifida, where the baby’s spine doesn’t develop properly. Taking a folic acid supplement lowers the risk of NTDs, but you need to start taking it before you get pregnant. This is because the baby’s neural tube develops in the first four weeks of pregnancy – often before you know you’re pregnant. Building up your levels before trying to conceive is really important because data shows folate levels in the UK are falling. In fact, research shows almost 90% of women of childbearing age have levels that may increase their risk of NTDs. Related stories What is iodine and why do I need it?What is zinc and why do we need it?What is ultra-processed food and what does it mean for my health? What is iodine and why do I need it? What is zinc and why do we need it? What is ultra-processed food and what does it mean for my health? What happens if I don’t get enough folate? Because of its role in making healthy red blood cells, a lack of folate can lead to a type of anaemia called megaloblastic anaemia. This is a condition where the blood cells your body makes are abnormally large, and can’t carry enough oxygen, leading to tiredness and fatigue. Other symptoms of folate deficiency include: Feeling short of breathMuscle weaknessA sore or inflamed tongueMouth ulcersHeadachesPalpitations Feeling short of breath Muscle weakness A sore or inflamed tongue Mouth ulcers Headaches Palpitations The symptoms of folate deficiency are similar to those of vitamin B12 deficiency. It’s important to treat the right one because taking folic acid supplements can hide the symptoms of a B12 deficiency. If you think you might have a folate deficiency, talk to your doctor. They can do a blood test to check your levels. Swapping traditional chickpeas for soybeans makes these falafels an excellent folate-rich lunch option What causes folate deficiency? The most common reasons for folate deficiency are: A diet low in folate-rich foodsConditions which affect absorption, like untreated coeliac disease or Crohn’s diseasePregnancy, which increases folate requirementsDrinking lots of alcoholThe use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditionsBeing on dialysis for kidney disease, because it removes folate from the bodyLiver disease A diet low in folate-rich foods Conditions which affect absorption, like untreated coeliac disease or Crohn’s disease Pregnancy, which increases folate requirements Drinking lots of alcohol The use of some types of medication. An example is methotrexate, an immunosuppressant used to treat rheumatoid arthritis, psoriasis and other autoimmune conditions Being on dialysis for kidney disease, because it removes folate from the body Liver disease Which foods are good sources of folate? Folate is found in a wide range of foods including: Leafy green vegetables like spinach, lettuce, kale and watercressBeans, peas and lentilsCitrus fruits, like orangesEggsNuts and seedsFortified foods, like breakfast cereals and yeast extract Leafy green vegetables like spinach, lettuce, kale and watercress Beans, peas and lentils Citrus fruits, like oranges Eggs Nuts and seeds Fortified foods, like breakfast cereals and yeast extract Because folate is water soluble, it gets pulled into water when cooking. Studies show that green vegetables can lose as much as 50% of their folate content when you boil them. To reduce losses, steam or microwave your vegetables, or cook them in a dish (like a soup, curry or stew) where the liquid is also eaten. What can I do to boost my intake? Here are some simple ideas for ways you can include more folate in your diet: Start your day with a bowl of breakfast cereal with added folic acidSpread Marmite on your morning toast or use it instead of a stock cube in cookingSnack on a handful of nuts, an orange or hummus and crackersToss in half a cup of peas or edamame to your lunchtime saladHave a cereal bowl of leafy green salad before your evening mealStir-fry or steam your vegetables instead of boiling themAdd a few handfuls of spinach (fresh or frozen) to pasta or risotto dishesPlan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Start your day with a bowl of breakfast cereal with added folic acid Spread Marmite on your morning toast or use it instead of a stock cube in cooking Snack on a handful of nuts, an orange or hummus and crackers Toss in half a cup of peas or edamame to your lunchtime salad Have a cereal bowl of leafy green salad before your evening meal Stir-fry or steam your vegetables instead of boiling them Add a few handfuls of spinach (fresh or frozen) to pasta or risotto dishes Plan meals with beans or lentils a few times a week like these tacos with beef and black beans or spinach and coconut dal Flour to the rescue: a fix for our falling folate levels? It’s true that folate deficiency impacts fewer than 5% of UK adults and children, but this isn’t the whole story. National data shows folate levels have dropped by about 3% each year over the last decade. Most women of childbearing age also have folate levels below the threshold needed to help prevent neural tube defects in babies. This is especially worrying as only a third of women take folic acid supplements before pregnancy. To tackle low levels, more than 80 countries have introduced legislation which means flour is fortified with folic acid. And now the UK is set to do the same. By the end of 2026, folic acid will be added to all non-wholemeal wheat flour. It’s estimated this will prevent around 200 cases of neural tube defects each year. Although this is a positive step, many experts think we need a bigger fortification programme. For example, if whole wheat flour and rice were also fortified, it could prevent as many as 80% of NTDs. This is important because not everyone can eat wheat (people with coeliac disease, for instance), and healthy eating guidelines also advise choosing more whole grains. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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Subject to hundreds of studies over 70 years, the Mediterranean diet is linked with good health time and time again. But what is it? https://ichef.bbci.co.uk/images/ic/480xn/p0bfxggm.jpg It can sometimes feel as though the concept of a ‘healthy diet’ is shifting beneath our feet. What are good fats and bad fats? Should I avoid eating too many carbs? How much protein should I be eating? You may well have come across the Mediterranean diet as a model of a healthy diet, but what is it exactly? The Mediterranean diet is a set of loose principles that represent the traditional diet and lifestyle of those who live around the Mediterranean, in the countries of Greece, France and Italy, for example. This diet typically includes plenty of fruits, vegetables, legumes and pulses, as well as nuts, whole grains, fish, unsaturated fats such as olive oil. It also includes a moderate amount of dairy (cheese and yoghurt mostly) and limited consumption of meat and saturated fat, such as butter. The Mediterranean diet was initially created as a concept by scientists studying the health of people living in southern Europe and whether their diet was an important factor. Over years of study, with mutiple populations in different Mediterranean countries, they noticed that people who conformed more to this traditional diet displayed: better life expectancylower chronic disease rateslower cancer rates andbetter heart health better life expectancy lower chronic disease rates lower cancer rates and better heart health The NHS’s own Eatwell Guide is guided by many of the principles of the Mediterranean diet. However, the National Diet and Nutrition Survey (NDNS) shows that people in the UK tend to fit a diet pattern called the Western diet, with high consumption of red meat, processed food, sugar and saturated fats, and limited amounts of fruit and vegetables. The Western diet is associated with poorer health. So, how can you make your diet more Mediterranean? Fruits, vegetables and carbs Whole fruits and vegetables form the backbone of any healthy diet. The Mediterranean diet involves eating a wide variety of seasonal, fresh fruit and veg – although this can be frozen, tinned or dried. Ideally, fruits and vegetables should be minimally processed whole foods. The NHS Eatwell guide recommends that fruit and vegetables should make up about one third of your diet, which is a solid starting point. Five different fruit and veg each day is a realistic goal, but more is no bad thing. In Mediterranean countries, fruit is often eaten as dessert instead of a sugary treat – one habit worth adopting. Potatoes are also part of the Mediterranean diet, which may surprise some. Potatoes get a bad reputation, as they are not included in our five-a-day and are often fried or processed. But the Mediterranean diet includes about 3-4 portions per week. Eating potatoes with their skins on is a better way to get the fibre and nutrients in potatoes. Carbohydrates, demonised by some, are a big component of the Med diet. In Italy, for example, pasta, bread and rice make up a significant part of the daily diet. Don’t be afraid to base your meals around a starchy carbohydrate, but go for a wide variety of whole grains where possible as they contain more fibre and they’re better for your heart and digestive health. If you find you eat the same carbohydrate for most meals (bread, for instance), try to invest in breads made with different grains such as rye, barley, millet or oats. Why potatoes are better for you than you think Protein in the Mediterranean diet The most prominent source of animal protein is fish, rather than meat. White fish is particularly low in calories while being a good source of protein, and oily fish as previously mentioned is also an important source of healthy omega-3 fatty acids. Poultry and eggs are also eaten a few times a week, though perhaps less often than fish. Dairy products such as yoghurt and cheese are also eaten regularly in moderate portions. But moderate portions can be hard to define and the range of cheeses and yoghurts are vast. The debate continues on whether the saturated fat in dairy is harmful or helpful. The British Dietetic Association recommends choosing low-fat and unsweetened dairy products, and sticking to a 30g portion of cheese per day. Legumes and pulses also make up a big part of the diet and they’re an important source of protein alongside fish. Mediterranean countries are big consumers of beans, chickpeas and lentils. Not only are these nutritional powerhouses, they’re also really cheap and widely available, and very versatile to cook with! What foods are limited? Red meat is high in saturated fats and so, though not completely avoided, tends to be consumed in limited quantities. You can make your diet more Mediterranean by swapping red meat for leaner protein sources such as white fish, as well as pulses and beans. Alcohol is a defining feature of the Mediterranean diet, although it is specific about the quantity and type: 1-2 glasses of red wine, with meals, per day. While this low level of alcohol consumption is linked with lower rates of cardiovascular disease, drinking alcohol moderately can increase the risk of other health problems. It is worth pointing out that any benefits found to heart health from this low level of red wine consumption are lost when we drink more. Ultra-processed food, industrially-produced foods with multiple additives, are consumed in the Western diet in the form of snacks, ready-meals, processed meats, sweets, soft drinks and breakfast cereals. These do not have a place in the Mediterranean diet, though the World Health organisation is reporting that more young people in Mediterranean countries are eating these foods as they adopt a Western diet. It also pays to avoid added sugars where possible. There is no strict rule on this but a Mediterranean diet tends to avoid sweets and sugary foods where at all possible, instead swapping them for fresh and dried fruits. The Mediterranean lifestyle At the foundation of the Mediterranean diet is a whole lifestyle, including time for regular exercise, relaxation and socialising. Try to get outside for a good walk a few times a week, and take some time to enjoy your meals and eat with friends and family. Finding recipes you enjoy cooking and sharing can be one way to wind down. While research continues as to the specific ways the Med diet benefits health, it is the overall pattern of eating and lifestyle that seems to be more important than any single food. The general principle of eating a wide variety of fresh, whole foods allows for specific tastes, seasonal availability and ethical choices to be accommodated. Research is ongoing to apply the same diet principles to countries with different cultural and dietary heritage. Some diets, like the traditional Japanese diet or the New Nordic diet, map well to the principles of the Mediterranean diet, even while containing very different individual foods. If you can follow these guidelines, not only will you eat healthy, you’ll also eat well! Originally published May 2022, updated August 2025 | {
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"content": "Subject to hundreds of studies over 70 years, the Mediterranean diet is linked with good health time and time again. But what is it? https://ichef.bbci.co.uk/images/ic/480xn/p0bfxggm.jpg It can sometimes feel as though the concept of a ‘healthy diet’ is shifting beneath our feet. What are good fats and bad fats? Should I avoid eating too many carbs? How much protein should I be eating? You may well have come across the Mediterranean diet as a model of a healthy diet, but what is it exactly? The Mediterranean diet is a set of loose principles that represent the traditional diet and lifestyle of those who live around the Mediterranean, in the countries of Greece, France and Italy, for example. This diet typically includes plenty of fruits, vegetables, legumes and pulses, as well as nuts, whole grains, fish, unsaturated fats such as olive oil. It also includes a moderate amount of dairy (cheese and yoghurt mostly) and limited consumption of meat and saturated fat, such as butter. The Mediterranean diet was initially created as a concept by scientists studying the health of people living in southern Europe and whether their diet was an important factor. Over years of study, with mutiple populations in different Mediterranean countries, they noticed that people who conformed more to this traditional diet displayed: better life expectancylower chronic disease rateslower cancer rates andbetter heart health better life expectancy lower chronic disease rates lower cancer rates and better heart health The NHS’s own Eatwell Guide is guided by many of the principles of the Mediterranean diet. However, the National Diet and Nutrition Survey (NDNS) shows that people in the UK tend to fit a diet pattern called the Western diet, with high consumption of red meat, processed food, sugar and saturated fats, and limited amounts of fruit and vegetables. The Western diet is associated with poorer health. So, how can you make your diet more Mediterranean? Fruits, vegetables and carbs Whole fruits and vegetables form the backbone of any healthy diet. The Mediterranean diet involves eating a wide variety of seasonal, fresh fruit and veg – although this can be frozen, tinned or dried. Ideally, fruits and vegetables should be minimally processed whole foods. The NHS Eatwell guide recommends that fruit and vegetables should make up about one third of your diet, which is a solid starting point. Five different fruit and veg each day is a realistic goal, but more is no bad thing. In Mediterranean countries, fruit is often eaten as dessert instead of a sugary treat – one habit worth adopting. Potatoes are also part of the Mediterranean diet, which may surprise some. Potatoes get a bad reputation, as they are not included in our five-a-day and are often fried or processed. But the Mediterranean diet includes about 3-4 portions per week. Eating potatoes with their skins on is a better way to get the fibre and nutrients in potatoes. Carbohydrates, demonised by some, are a big component of the Med diet. In Italy, for example, pasta, bread and rice make up a significant part of the daily diet. Don’t be afraid to base your meals around a starchy carbohydrate, but go for a wide variety of whole grains where possible as they contain more fibre and they’re better for your heart and digestive health. If you find you eat the same carbohydrate for most meals (bread, for instance), try to invest in breads made with different grains such as rye, barley, millet or oats. Why potatoes are better for you than you think Protein in the Mediterranean diet The most prominent source of animal protein is fish, rather than meat. White fish is particularly low in calories while being a good source of protein, and oily fish as previously mentioned is also an important source of healthy omega-3 fatty acids. Poultry and eggs are also eaten a few times a week, though perhaps less often than fish. Dairy products such as yoghurt and cheese are also eaten regularly in moderate portions. But moderate portions can be hard to define and the range of cheeses and yoghurts are vast. The debate continues on whether the saturated fat in dairy is harmful or helpful. The British Dietetic Association recommends choosing low-fat and unsweetened dairy products, and sticking to a 30g portion of cheese per day. Legumes and pulses also make up a big part of the diet and they’re an important source of protein alongside fish. Mediterranean countries are big consumers of beans, chickpeas and lentils. Not only are these nutritional powerhouses, they’re also really cheap and widely available, and very versatile to cook with! What foods are limited? Red meat is high in saturated fats and so, though not completely avoided, tends to be consumed in limited quantities. You can make your diet more Mediterranean by swapping red meat for leaner protein sources such as white fish, as well as pulses and beans. Alcohol is a defining feature of the Mediterranean diet, although it is specific about the quantity and type: 1-2 glasses of red wine, with meals, per day. While this low level of alcohol consumption is linked with lower rates of cardiovascular disease, drinking alcohol moderately can increase the risk of other health problems. It is worth pointing out that any benefits found to heart health from this low level of red wine consumption are lost when we drink more. Ultra-processed food, industrially-produced foods with multiple additives, are consumed in the Western diet in the form of snacks, ready-meals, processed meats, sweets, soft drinks and breakfast cereals. These do not have a place in the Mediterranean diet, though the World Health organisation is reporting that more young people in Mediterranean countries are eating these foods as they adopt a Western diet. It also pays to avoid added sugars where possible. There is no strict rule on this but a Mediterranean diet tends to avoid sweets and sugary foods where at all possible, instead swapping them for fresh and dried fruits. The Mediterranean lifestyle At the foundation of the Mediterranean diet is a whole lifestyle, including time for regular exercise, relaxation and socialising. Try to get outside for a good walk a few times a week, and take some time to enjoy your meals and eat with friends and family. Finding recipes you enjoy cooking and sharing can be one way to wind down. While research continues as to the specific ways the Med diet benefits health, it is the overall pattern of eating and lifestyle that seems to be more important than any single food. The general principle of eating a wide variety of fresh, whole foods allows for specific tastes, seasonal availability and ethical choices to be accommodated. Research is ongoing to apply the same diet principles to countries with different cultural and dietary heritage. Some diets, like the traditional Japanese diet or the New Nordic diet, map well to the principles of the Mediterranean diet, even while containing very different individual foods. If you can follow these guidelines, not only will you eat healthy, you’ll also eat well! Originally published May 2022, updated August 2025"
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Iodine helps regulate your metabolism and is essential for a healthy pregnancy. But research shows many women don’t get enough. So how much do you need, and where can you find it? By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0ls8kqr.jpg Yoghurt's a good source of iodine, read on to find out what other ingredients are Iodine is an essential mineral which we need in small amounts to produce thyroid hormones. The human body contains around 15-20 milligrams of iodine and most of this is stored in the thyroid gland, a butterfly shaped organ in your neck. How much iodine do I need? In the UK, the recommended daily intake of iodine is 140 micrograms, with no pregnancy-specific guidelines. But this is thought to be outdated. Other health organisations encourage a higher intake during pregnancy. The World Health Organisation recommends 250 micrograms per day, and European guidelines sit at 200 micrograms per day. Research has found that awareness of iodine’s importance in pregnancy is low in women, and few mothers or mums-to-be feel confident about how to increase their intake. In fact, girls aged 11 to 18 years and women of childbearing age (16 to 49 years) are less likely than other groups to have enough iodine. Which foods are high in iodine? The answer to this isn’t as straightforward as you might think. That’s because the iodine content in food varies according to how much iodine is in the soil or water that it grows in. Over time, ice, snow and rain have rinsed much of the iodine from the earth’s surface soil into the sea. Because of this, many countries have iodine-deficient soils, meaning the crops grown in them are also low in iodine. Since the 1920s, many countries (including the US and Canada) have added iodine to salt as a cheap and effective method of treating and preventing iodine deficiency, but the UK hasn’t adopted this approach. In the UK, milk and dairy foods contribute about 40% of our total iodine intake. Cow’s milk isn’t naturally rich in iodine, but changes in farming practices mean iodine has been added to animal feed since the 1930s, and iodine-based sterilisers are used in milking. Given that iodine leached from soil ends up in the ocean, fish and shellfish are other good sources. Still, fish doesn’t count hugely towards iodine intake in UK adults, because most people eat less than one portion a week. * There are slight differences in iodine content between skimmed, semi and full-fat milk and whether the milk’s produced in winter or summer. What happens if I don’t get enough iodine? Over time, a lack of iodine can lead to hypothyroidism (or an ‘underactive thyroid’) where the thyroid gland can’t make enough thyroid hormones. Symptoms of hypothyroidism include tiredness, dry skin, constipation and feeling sensitive to the cold. When iodine intake is low, the pituitary gland (a small, pea-sized gland in your brain) increases thyroid stimulating hormone in an attempt to increase iodine uptake. This sends a message to the thyroid gland to try and ‘trap’ more iodine from the circulation, which causes the thyroid gland to swell and become bigger. The enlarged thyroid gland is known as a ‘goitre’ and is seen as a lump, usually at the front of the neck. Many paintings from the Renaissance period show people with swollen necks because iodine deficiency was endemic in many countries at that time. In the UK, goitre was widespread in the 1800s and early 1900s. But the addition of iodine to cattle feed in the 1930s, along with post-war campaigns encouraging people to drink milk, helped eradicate goitre by the ’60s. Should I be worried about iodine deficiency? Severe iodine deficiency is rare in the UK these days, and data from the NDNS (The National Diet and Nutrition Survey) show that, overall, the iodine status of UK adults isn’t bad. But recent studies have found mild to moderate iodine deficiency in schoolgirls, women of child-bearing age and pregnant women in various parts of the UK. This is a concern because having a good iodine status is important for anyone planning to conceive. Because there’s no iodine fortification programme in the UK, iodine intakes depend on our personal food choices. Based on what the research shows and the lack of iodine in plant foods, people more at risk of deficiency include: Women who are pregnant, planning to be pregnant or breastfeedingPeople eating a plant-based dietPeople who don’t eat much dairy or fish Women who are pregnant, planning to be pregnant or breastfeeding People eating a plant-based diet People who don’t eat much dairy or fish How can I meet the recommended intake? Milk, eggs and fish are all positively linked with iodine status, so if you eat these regularly, you should be able to get enough iodine. You could meet the recommended adult intake with a medium latte and small pot of yogurt, or eating a fish-based dinner like these cod and crab cakes. If you are planning a pregnancy or are already pregnant, including a pregnancy multivitamin can help you meet the increased requirement consistently. If you eat a plant-based diet, you’ll need to supplement or choose a plant milk with added iodine, ideally 25 micrograms of iodine per litre. At this level, including 500ml a day (half a standard carton) will provide almost 90% of the recommended daily intake. So that could be achieved with a cup of plant milk in porridge and another cup in a latte, protein shake, smoothie or hot chocolate. What about supplements? If you’re following a plant-based diet, are pregnant or planning a pregnancy, a supplement can help make sure you meet the higher requirements. Most pregnancy multivitamins will contain between 140 and 200 micrograms, but check the label to find out. If you are thinking about a supplement, avoid ones made from seaweed as they can contain excessive levels which can be problematic. The NHS states that taking up to 500 micrograms is unlikely to cause any harm, though. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025 | {
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"content": "Iodine helps regulate your metabolism and is essential for a healthy pregnancy. But research shows many women don’t get enough. So how much do you need, and where can you find it? By Laura Tilt, dietitian https://ichef.bbci.co.uk/images/ic/480xn/p0ls8kqr.jpg Yoghurt's a good source of iodine, read on to find out what other ingredients are Iodine is an essential mineral which we need in small amounts to produce thyroid hormones. The human body contains around 15-20 milligrams of iodine and most of this is stored in the thyroid gland, a butterfly shaped organ in your neck. How much iodine do I need? In the UK, the recommended daily intake of iodine is 140 micrograms, with no pregnancy-specific guidelines. But this is thought to be outdated. Other health organisations encourage a higher intake during pregnancy. The World Health Organisation recommends 250 micrograms per day, and European guidelines sit at 200 micrograms per day. Research has found that awareness of iodine’s importance in pregnancy is low in women, and few mothers or mums-to-be feel confident about how to increase their intake. In fact, girls aged 11 to 18 years and women of childbearing age (16 to 49 years) are less likely than other groups to have enough iodine. Which foods are high in iodine? The answer to this isn’t as straightforward as you might think. That’s because the iodine content in food varies according to how much iodine is in the soil or water that it grows in. Over time, ice, snow and rain have rinsed much of the iodine from the earth’s surface soil into the sea. Because of this, many countries have iodine-deficient soils, meaning the crops grown in them are also low in iodine. Since the 1920s, many countries (including the US and Canada) have added iodine to salt as a cheap and effective method of treating and preventing iodine deficiency, but the UK hasn’t adopted this approach. In the UK, milk and dairy foods contribute about 40% of our total iodine intake. Cow’s milk isn’t naturally rich in iodine, but changes in farming practices mean iodine has been added to animal feed since the 1930s, and iodine-based sterilisers are used in milking. Given that iodine leached from soil ends up in the ocean, fish and shellfish are other good sources. Still, fish doesn’t count hugely towards iodine intake in UK adults, because most people eat less than one portion a week. * There are slight differences in iodine content between skimmed, semi and full-fat milk and whether the milk’s produced in winter or summer. What happens if I don’t get enough iodine? Over time, a lack of iodine can lead to hypothyroidism (or an ‘underactive thyroid’) where the thyroid gland can’t make enough thyroid hormones. Symptoms of hypothyroidism include tiredness, dry skin, constipation and feeling sensitive to the cold. When iodine intake is low, the pituitary gland (a small, pea-sized gland in your brain) increases thyroid stimulating hormone in an attempt to increase iodine uptake. This sends a message to the thyroid gland to try and ‘trap’ more iodine from the circulation, which causes the thyroid gland to swell and become bigger. The enlarged thyroid gland is known as a ‘goitre’ and is seen as a lump, usually at the front of the neck. Many paintings from the Renaissance period show people with swollen necks because iodine deficiency was endemic in many countries at that time. In the UK, goitre was widespread in the 1800s and early 1900s. But the addition of iodine to cattle feed in the 1930s, along with post-war campaigns encouraging people to drink milk, helped eradicate goitre by the ’60s. Should I be worried about iodine deficiency? Severe iodine deficiency is rare in the UK these days, and data from the NDNS (The National Diet and Nutrition Survey) show that, overall, the iodine status of UK adults isn’t bad. But recent studies have found mild to moderate iodine deficiency in schoolgirls, women of child-bearing age and pregnant women in various parts of the UK. This is a concern because having a good iodine status is important for anyone planning to conceive. Because there’s no iodine fortification programme in the UK, iodine intakes depend on our personal food choices. Based on what the research shows and the lack of iodine in plant foods, people more at risk of deficiency include: Women who are pregnant, planning to be pregnant or breastfeedingPeople eating a plant-based dietPeople who don’t eat much dairy or fish Women who are pregnant, planning to be pregnant or breastfeeding People eating a plant-based diet People who don’t eat much dairy or fish How can I meet the recommended intake? Milk, eggs and fish are all positively linked with iodine status, so if you eat these regularly, you should be able to get enough iodine. You could meet the recommended adult intake with a medium latte and small pot of yogurt, or eating a fish-based dinner like these cod and crab cakes. If you are planning a pregnancy or are already pregnant, including a pregnancy multivitamin can help you meet the increased requirement consistently. If you eat a plant-based diet, you’ll need to supplement or choose a plant milk with added iodine, ideally 25 micrograms of iodine per litre. At this level, including 500ml a day (half a standard carton) will provide almost 90% of the recommended daily intake. So that could be achieved with a cup of plant milk in porridge and another cup in a latte, protein shake, smoothie or hot chocolate. What about supplements? If you’re following a plant-based diet, are pregnant or planning a pregnancy, a supplement can help make sure you meet the higher requirements. Most pregnancy multivitamins will contain between 140 and 200 micrograms, but check the label to find out. If you are thinking about a supplement, avoid ones made from seaweed as they can contain excessive levels which can be problematic. The NHS states that taking up to 500 micrograms is unlikely to cause any harm, though. All content within this article is provided for general information only, and should not be treated as a substitute for the medical advice of your doctor or any other health care professional. Always consult your GP if you’re concerned about your health. Laura Tilt is a registered dietitian with a master’s in public health nutrition and a postgraduate diploma in dietetics. Since qualifying in 2012, she has specialised in gastroenterology at London’s UCLH before moving into freelance practice. With over 10 years of experience translating nutrition science into accessible, meaningful advice, Laura’s specialist interests include digestive health, disordered eating, and sports nutrition. Originally published August 2025"
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https://ichef.bbci.co.uk/images/ic/480xn/p0ltb3pc.jpg Do you recognise what the secret ingredient is in these pancakes? If not, scroll down to number six... From TikTok-induced cucumber shortages last August to a sudden obsession with ‘date bark’ the year before, certain food trends seem to really blow up over the summer. Here’s what’s making a splash this year and is set for take-off over August. 1. Smashed everything (especially cucumbers and tacos) Smashed burgers might not be new, but they’ve never before had the airtime on restaurant menus that they basked in last summer. At the same time, smashed potato salads promptly started doing the rounds. This year, the trend for flattening food’s sticking around, albeit with some tempting developments: tacos filled with smashed meat (pork is up there as a favourite) and our old friend smashed cucumber salad. This traditional Chinese dish isn’t a newcomer, but has only recently been getting the social media attention it deserves. 2. Crisp charcuterie boards When TikToker Kaelahe first filmed herself grilling creamy cheese on a bed of crisps and topping the lot with balsamic glaze, she helped bring ‘chippy boys’ mainstream, with her videos getting millions of views. This easy snack was eventually expanded on: crisp charcuterie boards became a certified Thing and people rushed to pile meats, cheese and chutney over their potato snacks. Poppy O’Toole (that’s right, the ‘potato queen’ herself) is fully behind this development, with her version getting 2.1million views on TikTok. Social media’s Elly Curshen has used crab meat in her recent take, for a lighter, summery feel. 3. Dumpling salad Having recently joined the ranks of supermarket freezer aisles, ready-made Asian-style dumplings (think gyoza) quickly started spreading into social media videos, too. Last winter we saw them added to soups, curry sauces and stir-fries. And now, they’re being used to build salads, which incidentally often co-star – you guessed it – smashed cucumbers. 5. Hot honey beef bowl This is something of a super-trend, in that it’s a bit of a mash-up of three hot-right-now foods. Hot honey grew in popularity throughout 2024, becoming the must-have sauce for everything from roast chicken to halloumi and avocado on toast, while everyone’s obsession with protein has given beef a boost. And nourishing, prep-ahead bowl food, from Buddha to poke, is very much on the summer menu. The beef and hot honey is often paired in said bowl with cottage cheese (probably the biggest food trend of 2024, again thanks to that protein content), the decade-popular avocado and sweet potato, in all its complex-carb glory. A match made in social media heaven. 6. Matcha tea Whether you love that grassy flavour or hate its earthiness, matcha is a trend that’s sticking around for the summer. While matcha tea has existed for centuries, the vibrant powder has been making serious popularity gains in the last year. Iced matcha lattes, lemonades and even cold brew matcha are the green drinks everyone is ordering this season. Want to add the flavour to your meals? Try this matcha pancake stack. Whether you can’t wait to smash some cucumbers or are about to head out in search of a matcha lemonade, this summer’s food trends are all about big flavours and fun twists. Which one will you try first? | {
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} | f1c5496b7974a2fe787fe7378a6dd84c655da908822e9ee8f7ff0772eddcdeca | How to make barbecuing less work and more fun
If you find yourself worried about overcooking or undercooking food or sending everyone home with food poisoning, this article is for you. These barbecue secrets can help you relax, allowing space during your cook-out to have a chat or get another beer from the fridge. But if you lovingly tend your barbecue armed with a Dutch oven, temperature probe, plancha plate and fish basket, this article is not for you. https://ichef.bbci.co.uk/images/ic/480xn/p07fpnsv.jpg Basics: The heat is on (and off) To get a good result (and wiggle room in cooking times), set your barbecue up with a direct heat area and a cooler area off the coals – which means putting them to one side rather than in the middle. If your barbecue has a lid, you can cook with indirect heat – a bit like roasting – and your food is unlikely to scorch as long as the lid is on. A lid is crucial for chicken pieces, large joints of meat, or anything you’d usually bake rather than griddle. Without a lid, you’re basically trying to bake with the oven door open. If you want to barbecue chicken without a lid, bake it in the oven before grilling. But if you are directly grilling, choose boneless cuts of meat or veg. Alternatively, follow advice from the Food Standards Agency (FSA) to pre-cook meat on the bone (like these gorgeous ribs) in the oven before finishing on the grill. This prevents the charred/raw conundrum. https://ichef.bbci.co.uk/images/ic/480xn/p08n9wgx.jpg Slow cook these ribs in the oven then transfer to the barbecue for crisping. Your barbecue needs time and space The distance between coals and food is important, especially if you’re cooking meat that drips fat and causes flare-ups. A little flare-up doesn’t matter if the fire can’t reach the food to leave those bad-tasting sooty deposits. But if it’s too close (disposable barbecues!), you have little option other than to watch your dinner burn. One last thing about timing: it’s gospel to wait for the coals to be covered in grey ash so they’re hot enough to cook on. So start your barbecue 15 minutes earlier than you think you should. How many times have you stressed over the food being late, while everyone gets drunk and fills up on crisps, only to find at the end you have the perfect set of coals for cooking? Meat The FSA is clear on how to avoid food poisoning from poultry, pork and foods made from minced meat, such as sausages and burgers. Stick to these rules and always check food before serving: Check meat is steaming hot throughoutCheck no pink meat is visibleCheck juices run clear in chicken. Check meat is steaming hot throughout Check no pink meat is visible Check juices run clear in chicken. Invest in a temperature probe if you’re worried about food poisoning. Our roast calculator contains internal temperatures for joints of meat. There’s no need to overcook food to unbearable dryness if you know what you’re aiming for. Alternatively, cook cuts of meat that can be served rare – steaks (skirt/bavette is good), lamb cutlets, beef, or lamb skewers. Get a browned crust on both sides, then give it 15 minutes or so to rest so the juices settle and the meat relaxes. If you’re throwing together a last-minute barbecue, a 20-minute marinade at room temperature is enough for quick-cooking cuts. (Don’t let your meat sit out of the fridge any longer than this, though!) The simplest thing to barbecue is fresh fish. Brushed with oil and seasoned with salt and pepper, it requires little else to taste mind-blowing. Skewer fillets (such as barbecued mackerel) if that’s what you have. https://ichef.bbci.co.uk/images/ic/480xn/p08nb29w.jpg Nigella’s tamarind-marinated bavette (skirt) steak – “sear the hell out of it and serve it rare”. Don’t feel the burn We’re not averse to a little charring, but a completely blackened, flaking burnt sausage (especially one that’s not cooked inside) is no fun. Instead, bring a large pan of water to the boil, add your sausages and simmer for 8 minutes, or until cooked. Drain them and they’re ready to be grilled to perfection with no chance of being raw inside. Not only do they take a lot less time over the precious hot space, they stay juicy and plump. You can also pop them on sticks and brown them over the campfire, cartoon-style. The more sugar there is in your marinade, the more likely it is to burn. If your attention might wander, go easy on yourself and leave the sugar out. Switch in a final brush for a sweetened sauce such as hoisin, barbecue sauce or even honey, then cook for a final 5 minutes to reach maximum stickiness before taking off the heat. If possible, focus on cooking one type of meat (or any food) at a time. If you need to constantly lift the lid to turn the sausages, your chicken isn’t cooking. (And if your chicken isn’t cooked, it’s possibly contaminating other foods.) Vegetarian barbecue ideas If you’re racking your brains for a veggie option beyond soya sausages, try grilling summer vegetables with a brush of oil, salt and pepper. Obviously, don’t squeeze vegetarian foods and meat into a limited space on the barbecue. Start the barbecue earlier and cook vegetables first, then let them develop great flavours with a post-grill dressing. Arranged “artfully” on a big platter, they will look very ‘grammable. Build up a big pile of coals that can be spread over a wide area – vegetables take up a lot of space, and you’ll want to cook loads because the meat-eaters will want some too. https://ichef.bbci.co.uk/images/ic/480xn/p08nb5cn.jpg Try: Baby carrots and leeks cooked wholeRoot veg (sweet potato, celeriac, beetroot) sliced into 1cm “steaks”Charring spring onions or asparagus – double-skewered if you fear them dropping through the barsSliced summer squash and halved young courgettesLarge mushrooms stuffed with garlic butter or soft cheese, with the based brushed with oilWhole peppers grilled without any oil. You can remove the skin for roasted red peppers or eat the whole thing. Aubergines cooked whole make perfect baba ganoushGreens – lettuce, chard and cabbage seem unlikely candidates for a barbecue, but a 5-minute grill will make them the best brassicas you’ve ever tastedFruits such as nectarines, peaches and pears taste amazing as part of a salad, or serve grilled pineapple as a delicious dessert. Baby carrots and leeks cooked whole Root veg (sweet potato, celeriac, beetroot) sliced into 1cm “steaks” Charring spring onions or asparagus – double-skewered if you fear them dropping through the bars Sliced summer squash and halved young courgettes Large mushrooms stuffed with garlic butter or soft cheese, with the based brushed with oil Whole peppers grilled without any oil. You can remove the skin for roasted red peppers or eat the whole thing. Aubergines cooked whole make perfect baba ganoush Greens – lettuce, chard and cabbage seem unlikely candidates for a barbecue, but a 5-minute grill will make them the best brassicas you’ve ever tasted Fruits such as nectarines, peaches and pears taste amazing as part of a salad, or serve grilled pineapple as a delicious dessert. https://ichef.bbci.co.uk/images/ic/480xn/p08nbd3p.jpg Mary Berry's grilled pineapple comes with a side of no-churn rum and raisin ice cream for a perfect finish. Cleaning your barbecue Whatever you read, you cannot get a year’s (or several years’) worth of burnt-on grease and food off with a sprinkling of bicarb or a spray of vinegar. Scrape everything off the dry, cold barbecue until you begin to see silver and no grill bars look coated. A scraper with notched edges is good for following grill bars and getting into corners. When you’ve removed as much grime as possible, give it a wash in hot, soapy water or use a barbecue degreaser. Scouring a wet barbecue just spreads a fine mist of grease over the kitchen sink and surrounds. Avoid all this hard work by cleaning as you go, starting each cook by preheating your grill for 10 minutes over hot coals, then cleaning with a scraper or a crumpled piece of foil held between sturdy tongs. Wire brushes work well, but loose wires can stick to the bars and end up in your food. Use very carefully. A clean, preheated grill helps prevent food from sticking and breaking apart, and helps you rest easy from the judgement of your guests. https://ichef.bbci.co.uk/images/ic/480xn/p08nb8rk.jpg Keeping your barbecue clean ensures last week’s dinner doesn’t stick to this week’s. | {
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"content": "If you find yourself worried about overcooking or undercooking food or sending everyone home with food poisoning, this article is for you. These barbecue secrets can help you relax, allowing space during your cook-out to have a chat or get another beer from the fridge. But if you lovingly tend your barbecue armed with a Dutch oven, temperature probe, plancha plate and fish basket, this article is not for you. https://ichef.bbci.co.uk/images/ic/480xn/p07fpnsv.jpg Basics: The heat is on (and off) To get a good result (and wiggle room in cooking times), set your barbecue up with a direct heat area and a cooler area off the coals – which means putting them to one side rather than in the middle. If your barbecue has a lid, you can cook with indirect heat – a bit like roasting – and your food is unlikely to scorch as long as the lid is on. A lid is crucial for chicken pieces, large joints of meat, or anything you’d usually bake rather than griddle. Without a lid, you’re basically trying to bake with the oven door open. If you want to barbecue chicken without a lid, bake it in the oven before grilling. But if you are directly grilling, choose boneless cuts of meat or veg. Alternatively, follow advice from the Food Standards Agency (FSA) to pre-cook meat on the bone (like these gorgeous ribs) in the oven before finishing on the grill. This prevents the charred/raw conundrum. https://ichef.bbci.co.uk/images/ic/480xn/p08n9wgx.jpg Slow cook these ribs in the oven then transfer to the barbecue for crisping. Your barbecue needs time and space The distance between coals and food is important, especially if you’re cooking meat that drips fat and causes flare-ups. A little flare-up doesn’t matter if the fire can’t reach the food to leave those bad-tasting sooty deposits. But if it’s too close (disposable barbecues!), you have little option other than to watch your dinner burn. One last thing about timing: it’s gospel to wait for the coals to be covered in grey ash so they’re hot enough to cook on. So start your barbecue 15 minutes earlier than you think you should. How many times have you stressed over the food being late, while everyone gets drunk and fills up on crisps, only to find at the end you have the perfect set of coals for cooking? Meat The FSA is clear on how to avoid food poisoning from poultry, pork and foods made from minced meat, such as sausages and burgers. Stick to these rules and always check food before serving: Check meat is steaming hot throughoutCheck no pink meat is visibleCheck juices run clear in chicken. Check meat is steaming hot throughout Check no pink meat is visible Check juices run clear in chicken. Invest in a temperature probe if you’re worried about food poisoning. Our roast calculator contains internal temperatures for joints of meat. There’s no need to overcook food to unbearable dryness if you know what you’re aiming for. Alternatively, cook cuts of meat that can be served rare – steaks (skirt/bavette is good), lamb cutlets, beef, or lamb skewers. Get a browned crust on both sides, then give it 15 minutes or so to rest so the juices settle and the meat relaxes. If you’re throwing together a last-minute barbecue, a 20-minute marinade at room temperature is enough for quick-cooking cuts. (Don’t let your meat sit out of the fridge any longer than this, though!) The simplest thing to barbecue is fresh fish. Brushed with oil and seasoned with salt and pepper, it requires little else to taste mind-blowing. Skewer fillets (such as barbecued mackerel) if that’s what you have. https://ichef.bbci.co.uk/images/ic/480xn/p08nb29w.jpg Nigella’s tamarind-marinated bavette (skirt) steak – “sear the hell out of it and serve it rare”. Don’t feel the burn We’re not averse to a little charring, but a completely blackened, flaking burnt sausage (especially one that’s not cooked inside) is no fun. Instead, bring a large pan of water to the boil, add your sausages and simmer for 8 minutes, or until cooked. Drain them and they’re ready to be grilled to perfection with no chance of being raw inside. Not only do they take a lot less time over the precious hot space, they stay juicy and plump. You can also pop them on sticks and brown them over the campfire, cartoon-style. The more sugar there is in your marinade, the more likely it is to burn. If your attention might wander, go easy on yourself and leave the sugar out. Switch in a final brush for a sweetened sauce such as hoisin, barbecue sauce or even honey, then cook for a final 5 minutes to reach maximum stickiness before taking off the heat. If possible, focus on cooking one type of meat (or any food) at a time. If you need to constantly lift the lid to turn the sausages, your chicken isn’t cooking. (And if your chicken isn’t cooked, it’s possibly contaminating other foods.) Vegetarian barbecue ideas If you’re racking your brains for a veggie option beyond soya sausages, try grilling summer vegetables with a brush of oil, salt and pepper. Obviously, don’t squeeze vegetarian foods and meat into a limited space on the barbecue. Start the barbecue earlier and cook vegetables first, then let them develop great flavours with a post-grill dressing. Arranged “artfully” on a big platter, they will look very ‘grammable. Build up a big pile of coals that can be spread over a wide area – vegetables take up a lot of space, and you’ll want to cook loads because the meat-eaters will want some too. https://ichef.bbci.co.uk/images/ic/480xn/p08nb5cn.jpg Try: Baby carrots and leeks cooked wholeRoot veg (sweet potato, celeriac, beetroot) sliced into 1cm “steaks”Charring spring onions or asparagus – double-skewered if you fear them dropping through the barsSliced summer squash and halved young courgettesLarge mushrooms stuffed with garlic butter or soft cheese, with the based brushed with oilWhole peppers grilled without any oil. You can remove the skin for roasted red peppers or eat the whole thing. Aubergines cooked whole make perfect baba ganoushGreens – lettuce, chard and cabbage seem unlikely candidates for a barbecue, but a 5-minute grill will make them the best brassicas you’ve ever tastedFruits such as nectarines, peaches and pears taste amazing as part of a salad, or serve grilled pineapple as a delicious dessert. Baby carrots and leeks cooked whole Root veg (sweet potato, celeriac, beetroot) sliced into 1cm “steaks” Charring spring onions or asparagus – double-skewered if you fear them dropping through the bars Sliced summer squash and halved young courgettes Large mushrooms stuffed with garlic butter or soft cheese, with the based brushed with oil Whole peppers grilled without any oil. You can remove the skin for roasted red peppers or eat the whole thing. Aubergines cooked whole make perfect baba ganoush Greens – lettuce, chard and cabbage seem unlikely candidates for a barbecue, but a 5-minute grill will make them the best brassicas you’ve ever tasted Fruits such as nectarines, peaches and pears taste amazing as part of a salad, or serve grilled pineapple as a delicious dessert. https://ichef.bbci.co.uk/images/ic/480xn/p08nbd3p.jpg Mary Berry's grilled pineapple comes with a side of no-churn rum and raisin ice cream for a perfect finish. Cleaning your barbecue Whatever you read, you cannot get a year’s (or several years’) worth of burnt-on grease and food off with a sprinkling of bicarb or a spray of vinegar. Scrape everything off the dry, cold barbecue until you begin to see silver and no grill bars look coated. A scraper with notched edges is good for following grill bars and getting into corners. When you’ve removed as much grime as possible, give it a wash in hot, soapy water or use a barbecue degreaser. Scouring a wet barbecue just spreads a fine mist of grease over the kitchen sink and surrounds. Avoid all this hard work by cleaning as you go, starting each cook by preheating your grill for 10 minutes over hot coals, then cleaning with a scraper or a crumpled piece of foil held between sturdy tongs. Wire brushes work well, but loose wires can stick to the bars and end up in your food. Use very carefully. A clean, preheated grill helps prevent food from sticking and breaking apart, and helps you rest easy from the judgement of your guests. https://ichef.bbci.co.uk/images/ic/480xn/p08nb8rk.jpg Keeping your barbecue clean ensures last week’s dinner doesn’t stick to this week’s."
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} | 1bad2db2175f813c4fa7ede5c7c01b6e02e601d1f40f5b5cb144270a064819ee | How to create the tastes of Provence at home
You don’t have to spend loads on expensive ingredients, it’s about changing the way you buy, store, prep and cook your food says Marcus Wareing… https://ichef.bbci.co.uk/images/ic/480xn/p0hv99pj.jpg On iPlayer you can watch Marcus Wareing Simply Provence. In the series, the chef spends time learning about the region’s food culture and produce. However, when it came to creating recipes for viewers watching back home, he had to think about what ingredients, we, in the UK, have access to. “Here, good quality ingredients are often expensive. But as you’ll see in the programme, in Provence high-quality produce is affordable because it is grown locally. “Provence’s fresh produce sits head and shoulders above anything else and what the region provides is spectacular. But I needed to take into consideration the flavours we have in the UK.” Here are Wareing’s top tips for recreating those French-Mediterranean flavours at home… Fresh is best “Buy fresh produce as much as you possibly can, on a regular basis, every couple of days rather than buying bulk over a week,” says Wareing. Not only does this mean you can be in control of how the ingredients are stored (more on that later) but you will also be getting some ingredients – such as fish and meat – at their best. This doesn’t have to mean spending loads more than you usually do. You could pop to your local fruit and veg shop and buy seasonal ingredients, which are often cheaper, or you could see what your local butcher – or supermarket meat counter – has on offer at the time. Choose key Provence-inspired ingredients Importing many specialist ingredients from France would quickly increase your shopping spend, but there are a few key ingredients associated with Provence that could give your dishes a feel for the region. “Olives, almonds and lavender are really standout Provence ingredients, and they are all really versatile,” explains the chef. You can add ingredients like these to regular supermarket ingredients and create something really special, says Wareing. As an example, in one episode of Marcus Wareing Simply Provence he takes the budget ingredient cauliflower and adds flavour by pickling it. He serves it with hummus, but to give it the Provence wow factor, he blends almonds into his hummus mix. Moving onto lavender, Wareing explains “It’s the floral herb I personally adore. It's got a distinctive flavour and is incredibly versatile. You can use it in both ice cream or in a marinade or just sprinkling it in your salad. It brings so much more to the table more than conventional floral herbs, such as rosemary or thyme.” It’s also grown in the UK so doesn’t require importing. In the series we see Wareing use the herb in two ways in his tempura battered courgettes with goats’ cheese dip recipe. He uses a sprig to top the dish and then drizzles lavender honey over it to finish. When it comes to olives, Wareing says you don’t need to buy the most expensive options out there, instead be led by your own preference. “The choice of olives in supermarkets now is phenomenal. So, it's purely a matter of taste and budget, nothing more. An olive is an olive regardless of what region and tree they’re from, whether they’re in brine, fresh, or in oil. So, I think it's down to you and your personal favourites.” Ripen fresh produce at home Because the fruit and veg in Provence is sourced from local farms, the ingredients are ripened on the fields, with the warm sun helping to add flavour before it’s picked and on plates within a few days. Unless you have a big garden or allotment, it’s unlikely this is something we’ll be able to replicate back home, says Wareing. However, there are tricks we can use to give them the Provence treatment. “If it's under ripe, ripen it, don't put things in the fridge straight away. It’s important you allow food, especially fresh produce to just sit and develop a bit more flavour – those core ingredients like tomatoes or aubergines, that develop flavour when they’re sitting, growing in the sun.” Marinate or slow cook to add flavour To give ingredients a taste of the Mediterranean using everyday supermarket items, there are two cooking techniques to focus on says Wareing: “Marinating and/or slow cooking,” he says. “It’s about trying to intensify flavour. In the show you’ll see me make a tomato tart – and as part of that I went to a garden where they were growing 50 varieties. It was incredible, but we don’t have access to that variety here. So, I needed to find ways to bring out the flavour of our everyday tomatoes and reduce the water content of them. I cooked them down slowly, first I roasted them, then added them to the hob until they were like a fresh tomato puree, alongside lots of other seasonal fresh ingredients including herbs. The same applies to meat and fish, if you spend time marinating them with a little oil and herbs, it will make all the difference to the taste – and even texture – of the final dish.” By following these tips, you’ll soon dish up a Provence-style dish, and in addition to eating delicious food, Wareing hopes you’ll enjoy cooking it, too. “I wanted viewers to feel that they can try the dishes I made in Provence,” he finishes, before adding: “And that means, buying the food at your local supermarket, taking it home and cooking it. I want to take away the stigma of cooking and try to give people the ability to not fear it. So, even though some of the core ingredients taste different in Provence, I have hopefully found a happy balance.” Watch Marcus Wareing Simply Provence on BBC Two’s iplayer. Originally published May 2024 | {
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"content": "You don’t have to spend loads on expensive ingredients, it’s about changing the way you buy, store, prep and cook your food says Marcus Wareing… https://ichef.bbci.co.uk/images/ic/480xn/p0hv99pj.jpg On iPlayer you can watch Marcus Wareing Simply Provence. In the series, the chef spends time learning about the region’s food culture and produce. However, when it came to creating recipes for viewers watching back home, he had to think about what ingredients, we, in the UK, have access to. “Here, good quality ingredients are often expensive. But as you’ll see in the programme, in Provence high-quality produce is affordable because it is grown locally. “Provence’s fresh produce sits head and shoulders above anything else and what the region provides is spectacular. But I needed to take into consideration the flavours we have in the UK.” Here are Wareing’s top tips for recreating those French-Mediterranean flavours at home… Fresh is best “Buy fresh produce as much as you possibly can, on a regular basis, every couple of days rather than buying bulk over a week,” says Wareing. Not only does this mean you can be in control of how the ingredients are stored (more on that later) but you will also be getting some ingredients – such as fish and meat – at their best. This doesn’t have to mean spending loads more than you usually do. You could pop to your local fruit and veg shop and buy seasonal ingredients, which are often cheaper, or you could see what your local butcher – or supermarket meat counter – has on offer at the time. Choose key Provence-inspired ingredients Importing many specialist ingredients from France would quickly increase your shopping spend, but there are a few key ingredients associated with Provence that could give your dishes a feel for the region. “Olives, almonds and lavender are really standout Provence ingredients, and they are all really versatile,” explains the chef. You can add ingredients like these to regular supermarket ingredients and create something really special, says Wareing. As an example, in one episode of Marcus Wareing Simply Provence he takes the budget ingredient cauliflower and adds flavour by pickling it. He serves it with hummus, but to give it the Provence wow factor, he blends almonds into his hummus mix. Moving onto lavender, Wareing explains “It’s the floral herb I personally adore. It's got a distinctive flavour and is incredibly versatile. You can use it in both ice cream or in a marinade or just sprinkling it in your salad. It brings so much more to the table more than conventional floral herbs, such as rosemary or thyme.” It’s also grown in the UK so doesn’t require importing. In the series we see Wareing use the herb in two ways in his tempura battered courgettes with goats’ cheese dip recipe. He uses a sprig to top the dish and then drizzles lavender honey over it to finish. When it comes to olives, Wareing says you don’t need to buy the most expensive options out there, instead be led by your own preference. “The choice of olives in supermarkets now is phenomenal. So, it's purely a matter of taste and budget, nothing more. An olive is an olive regardless of what region and tree they’re from, whether they’re in brine, fresh, or in oil. So, I think it's down to you and your personal favourites.” Ripen fresh produce at home Because the fruit and veg in Provence is sourced from local farms, the ingredients are ripened on the fields, with the warm sun helping to add flavour before it’s picked and on plates within a few days. Unless you have a big garden or allotment, it’s unlikely this is something we’ll be able to replicate back home, says Wareing. However, there are tricks we can use to give them the Provence treatment. “If it's under ripe, ripen it, don't put things in the fridge straight away. It’s important you allow food, especially fresh produce to just sit and develop a bit more flavour – those core ingredients like tomatoes or aubergines, that develop flavour when they’re sitting, growing in the sun.” Marinate or slow cook to add flavour To give ingredients a taste of the Mediterranean using everyday supermarket items, there are two cooking techniques to focus on says Wareing: “Marinating and/or slow cooking,” he says. “It’s about trying to intensify flavour. In the show you’ll see me make a tomato tart – and as part of that I went to a garden where they were growing 50 varieties. It was incredible, but we don’t have access to that variety here. So, I needed to find ways to bring out the flavour of our everyday tomatoes and reduce the water content of them. I cooked them down slowly, first I roasted them, then added them to the hob until they were like a fresh tomato puree, alongside lots of other seasonal fresh ingredients including herbs. The same applies to meat and fish, if you spend time marinating them with a little oil and herbs, it will make all the difference to the taste – and even texture – of the final dish.” By following these tips, you’ll soon dish up a Provence-style dish, and in addition to eating delicious food, Wareing hopes you’ll enjoy cooking it, too. “I wanted viewers to feel that they can try the dishes I made in Provence,” he finishes, before adding: “And that means, buying the food at your local supermarket, taking it home and cooking it. I want to take away the stigma of cooking and try to give people the ability to not fear it. So, even though some of the core ingredients taste different in Provence, I have hopefully found a happy balance.” Watch Marcus Wareing Simply Provence on BBC Two’s iplayer. Originally published May 2024"
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Whether you're toasting marshmallows or experimenting with campfire stews, embrace cooking and eating in the great outdoors with these tips… https://ichef.bbci.co.uk/images/ic/480xn/p08mbswz.jpg Camping means something different to everyone. Some people are in it for the challenge, and relish building a working spit out of logs and cooking a full roast dinner over an applewood fire. For others, camping means having all the best gear – a gas cooker, a collapsible kitchen cupboard, and an electric hook-up to power the waffle iron. Then of course there are those who want a holiday from everything, including the kitchen – for whom camping means the freedom to do as little as possible, savouring a diet of bacon sandwiches and toasted marshmallows. Our tips will help you enjoy camping wherever you are on the continuum. Except maybe the dehydrated food crowd – you seem to know what you’re doing! Take frozen food Load your cool box with a bottle of frozen milk and frozen fruit and veg, which will thaw slowly and act as an extra ice block. A thermometer inside the box will help you feel confident everything is safe. If you’re storing fridge food, it should be under 8°C. Try to keep the cool box out of direct sunlight and keep it closed as much as possible (using it as a table ensures you prioritise how often you clear it to get in there!). Have a dedicated kitchen camping box https://ichef.bbci.co.uk/images/ic/480xn/p08m84tj.jpg If you’re a regular camper, it’s worth keeping a streamlined box full of the basics, that you don’t unpack between trips. Include a dedicated box of your utensils, with the all-important bottle opener, a wooden spoon, slotted spoon, fish slice, tongs, grater and wooden skewers. Always keep salt, sugar and pepper in here too. A few key spices will keep your food interesting. You can purchase a pack of four small plastic lidded pots or re-use those tiny jam jars from your cream tea. Smoked paprika, cumin, curry powder and cinnamon are good to take, as well as a box of stock cubes. A small, screwtop bottle of oil – light olive oil is adaptable – is a must-have. Pack a sealable pot with butter if that’s non-negotiable on your campfire toast. The reason? The paper wrapper gets wet in the cool box and the butter can absorb other odours. Couscous and bulgur wheat are great for camping as they don’t need a big pan of water to cook in. Mix together the couscous, half a crumbled stock cube, a little oil and seasoning in a jug or plastic box and just pour boiling water over to serve. We’re not saying you should raid the service stations, but do hang on to your extra condiment sachets for camping, especially ketchup, vinegar, soy sauce, mayo and mustard – all things that you might use in small quantities. These grain-based dishes are quick to pull together Spiced bulgur wheat with roast vegetablesLemon and pomegranate couscousBaked sweet potato with roasted vegetables and bulgur wheat Spiced bulgur wheat with roast vegetables Lemon and pomegranate couscous Baked sweet potato with roasted vegetables and bulgur wheat Best for: Frequent campers, forgetful types, folks who like to stop at honesty boxes and improvise. Don’t go camping without foil https://ichef.bbci.co.uk/images/ic/480xn/p08m5c5k.jpg A roll of foil opens up plenty of possibilities if you have a barbecue without a lid. A flat piece of foil over a barbecue grill makes a frying pan surface for luscious cheese toasties, quesadillas or safe halloumi frying (lightly oil it first).Make [campfire burritos] for a crowd by wrapping up tortillas with a mix of beans, cooked rice, cheese, tomatoes, avocado, chilli sauce and any other fillings.Adapt traybakes like halloumi and roast veg or fish parcels that steam over the heat.Wrap up a box of camembert (plastic wrappings removed) with garlic slivers stuck in.Wrap cooked potatoes with some sliced onions and plenty of seasoning in an oiled foil packet for a quicker version of campfire jacket potatoes.Popcorn is do-able in a foil parcel if you can turn and shake it regularly to avoid burning, but a pan over gas is more reliable (if less romantic). A flat piece of foil over a barbecue grill makes a frying pan surface for luscious cheese toasties, quesadillas or safe halloumi frying (lightly oil it first). Make [campfire burritos] for a crowd by wrapping up tortillas with a mix of beans, cooked rice, cheese, tomatoes, avocado, chilli sauce and any other fillings. Adapt traybakes like halloumi and roast veg or fish parcels that steam over the heat. Wrap up a box of camembert (plastic wrappings removed) with garlic slivers stuck in. Wrap cooked potatoes with some sliced onions and plenty of seasoning in an oiled foil packet for a quicker version of campfire jacket potatoes. Popcorn is do-able in a foil parcel if you can turn and shake it regularly to avoid burning, but a pan over gas is more reliable (if less romantic). You could wrap the following up in foil The perfect baked potatoBarbecue vegetables with almond sauceBake in a bag fish The perfect baked potato Barbecue vegetables with almond sauce Bake in a bag fish Best for: Everyone, take the foil! These quesadillas are easy to make - even if you're cooking them on a camp fire Prep at home https://ichef.bbci.co.uk/images/ic/480xn/p08m88sd.jpg It’s easier to prep some foods for the cool box at home, so they are on standby as short cuts to make the first few days of pitching camp a little easier. For example: Hard-boiled eggs or tuna mayo for sandwiches.Coleslaw that will keep crunchy for a couple of days.Boiled potatoes, cooked grains or pasta, which can be reheated in hot water or made into salad.Dips such as hummus or red pepper dip for pre-dinner snacks or veggie sandwiches.A pre-measured pancake mix in a clean milk bottle that just needs milk and a good shake. Hard-boiled eggs or tuna mayo for sandwiches. Coleslaw that will keep crunchy for a couple of days. Boiled potatoes, cooked grains or pasta, which can be reheated in hot water or made into salad. Dips such as hummus or red pepper dip for pre-dinner snacks or veggie sandwiches. A pre-measured pancake mix in a clean milk bottle that just needs milk and a good shake. These prep-at-home options will appeal Basic potato salad (add the sauce when you're camping)Healthy homemade coleslawSuper smooth hummus Basic potato salad (add the sauce when you're camping) Healthy homemade coleslaw Super smooth hummus Best for: Families with kids on the go, people light on cooking gear. Bring a paella pan https://ichef.bbci.co.uk/images/ic/480xn/p08m5f0b.jpg Wait, come back! If you have one kicking around, stews and all-in-one dishes taste amazing when cooked in a stainless steel paella pan over the coals of a barbecue. A paella pan is fairly flat and easy to slot into a packed car. Keeping the heat gentle and steady requires plenty of attention, but the possibilities are endless. You can make a mega fried breakfast with potatoes and bacon or sausages, or a big pan of beef chilli or refried beans for incredible campfire nachos. You can of course make paella, too! Use the pan over embers, not flames. The pan may have hotter and colder spots, depending on how it sits. The more even and gentle the better – slow cooking allows a deep, smoky flavour to develop. You could use your pan to make these hearty options: Veggie breakfast fry upHuevos rancherosCrisp bacon rosti with fried eggs Veggie breakfast fry up Huevos rancheros Crisp bacon rosti with fried eggs Best for: Dedicated campfire/BBQ cooks, show-offs. Camping snack ideas https://ichef.bbci.co.uk/images/ic/480xn/p078453k.jpg Hangry and camping don’t mix. Long walks or days on the beach use up a lot of energy, so keep healthy snacks of nuts and seeds, fresh and dried fruit, oat biscuits or crackers. No-cook energy balls or dried fruit bars are easier to whip up than you think and generate no plastic wrappers. And a malt loaf or sturdy fruit cake is never unwelcome with campfire tea. Pack in puddings https://ichef.bbci.co.uk/images/ic/480xn/p08m7qtw.jpg S’more test number 16... we’re getting there. The easiest pudding is a bag of marshmallows and a stick, but if that’s not your thing, try making a quick fruit fool or Eton mess. You just need a bowl and fork – whip the cream with the fork and squash together some ready-made meringues and local fruit. It doesn’t have to be strawberries and meringues (there’s no such thing as pudding police) – hedgerow blackberries and ginger biscuits are great. Welsh cakes – hot, coated in sugar, and easy to press between two plates if you haven’t brought the rolling pin (you haven’t?) cheer up the rainiest camping day. S’mores is an American classic, sandwiching a toasted marshmallow and chocolate between two biscuits. We don’t have the traditional Graham crackers in the UK, so we have free rein to explore variations. The thinner version of chocolate digestives work well, as do cinnamon biscuits, chocolate cream-filled biscuits and ginger snaps. If you can’t get enough of campfire food, wrap apple slices, apricot halves or drained, tinned peaches in a foil packet with a knob of butter and a sprinkle of sugar and cinnamon. Seal and cook over the barbecue while you fry some muesli with butter and sugar to make a crunchy, toasty topping for an instant crumble. These desserts could be made on the campfire Pancakes with sugar and lemonBarbecue strawberry skewers with chocolate sauceBarbecued apricots with honey, pistachios and mascarpone Pancakes with sugar and lemon Barbecue strawberry skewers with chocolate sauce Barbecued apricots with honey, pistachios and mascarpone Best for: Completists, kids with an extra pudding stomach. Originally published August 2020. Updated August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "Whether you're toasting marshmallows or experimenting with campfire stews, embrace cooking and eating in the great outdoors with these tips… https://ichef.bbci.co.uk/images/ic/480xn/p08mbswz.jpg Camping means something different to everyone. Some people are in it for the challenge, and relish building a working spit out of logs and cooking a full roast dinner over an applewood fire. For others, camping means having all the best gear – a gas cooker, a collapsible kitchen cupboard, and an electric hook-up to power the waffle iron. Then of course there are those who want a holiday from everything, including the kitchen – for whom camping means the freedom to do as little as possible, savouring a diet of bacon sandwiches and toasted marshmallows. Our tips will help you enjoy camping wherever you are on the continuum. Except maybe the dehydrated food crowd – you seem to know what you’re doing! Take frozen food Load your cool box with a bottle of frozen milk and frozen fruit and veg, which will thaw slowly and act as an extra ice block. A thermometer inside the box will help you feel confident everything is safe. If you’re storing fridge food, it should be under 8°C. Try to keep the cool box out of direct sunlight and keep it closed as much as possible (using it as a table ensures you prioritise how often you clear it to get in there!). Have a dedicated kitchen camping box https://ichef.bbci.co.uk/images/ic/480xn/p08m84tj.jpg If you’re a regular camper, it’s worth keeping a streamlined box full of the basics, that you don’t unpack between trips. Include a dedicated box of your utensils, with the all-important bottle opener, a wooden spoon, slotted spoon, fish slice, tongs, grater and wooden skewers. Always keep salt, sugar and pepper in here too. A few key spices will keep your food interesting. You can purchase a pack of four small plastic lidded pots or re-use those tiny jam jars from your cream tea. Smoked paprika, cumin, curry powder and cinnamon are good to take, as well as a box of stock cubes. A small, screwtop bottle of oil – light olive oil is adaptable – is a must-have. Pack a sealable pot with butter if that’s non-negotiable on your campfire toast. The reason? The paper wrapper gets wet in the cool box and the butter can absorb other odours. Couscous and bulgur wheat are great for camping as they don’t need a big pan of water to cook in. Mix together the couscous, half a crumbled stock cube, a little oil and seasoning in a jug or plastic box and just pour boiling water over to serve. We’re not saying you should raid the service stations, but do hang on to your extra condiment sachets for camping, especially ketchup, vinegar, soy sauce, mayo and mustard – all things that you might use in small quantities. These grain-based dishes are quick to pull together Spiced bulgur wheat with roast vegetablesLemon and pomegranate couscousBaked sweet potato with roasted vegetables and bulgur wheat Spiced bulgur wheat with roast vegetables Lemon and pomegranate couscous Baked sweet potato with roasted vegetables and bulgur wheat Best for: Frequent campers, forgetful types, folks who like to stop at honesty boxes and improvise. Don’t go camping without foil https://ichef.bbci.co.uk/images/ic/480xn/p08m5c5k.jpg A roll of foil opens up plenty of possibilities if you have a barbecue without a lid. A flat piece of foil over a barbecue grill makes a frying pan surface for luscious cheese toasties, quesadillas or safe halloumi frying (lightly oil it first).Make [campfire burritos] for a crowd by wrapping up tortillas with a mix of beans, cooked rice, cheese, tomatoes, avocado, chilli sauce and any other fillings.Adapt traybakes like halloumi and roast veg or fish parcels that steam over the heat.Wrap up a box of camembert (plastic wrappings removed) with garlic slivers stuck in.Wrap cooked potatoes with some sliced onions and plenty of seasoning in an oiled foil packet for a quicker version of campfire jacket potatoes.Popcorn is do-able in a foil parcel if you can turn and shake it regularly to avoid burning, but a pan over gas is more reliable (if less romantic). A flat piece of foil over a barbecue grill makes a frying pan surface for luscious cheese toasties, quesadillas or safe halloumi frying (lightly oil it first). Make [campfire burritos] for a crowd by wrapping up tortillas with a mix of beans, cooked rice, cheese, tomatoes, avocado, chilli sauce and any other fillings. Adapt traybakes like halloumi and roast veg or fish parcels that steam over the heat. Wrap up a box of camembert (plastic wrappings removed) with garlic slivers stuck in. Wrap cooked potatoes with some sliced onions and plenty of seasoning in an oiled foil packet for a quicker version of campfire jacket potatoes. Popcorn is do-able in a foil parcel if you can turn and shake it regularly to avoid burning, but a pan over gas is more reliable (if less romantic). You could wrap the following up in foil The perfect baked potatoBarbecue vegetables with almond sauceBake in a bag fish The perfect baked potato Barbecue vegetables with almond sauce Bake in a bag fish Best for: Everyone, take the foil! These quesadillas are easy to make - even if you're cooking them on a camp fire Prep at home https://ichef.bbci.co.uk/images/ic/480xn/p08m88sd.jpg It’s easier to prep some foods for the cool box at home, so they are on standby as short cuts to make the first few days of pitching camp a little easier. For example: Hard-boiled eggs or tuna mayo for sandwiches.Coleslaw that will keep crunchy for a couple of days.Boiled potatoes, cooked grains or pasta, which can be reheated in hot water or made into salad.Dips such as hummus or red pepper dip for pre-dinner snacks or veggie sandwiches.A pre-measured pancake mix in a clean milk bottle that just needs milk and a good shake. Hard-boiled eggs or tuna mayo for sandwiches. Coleslaw that will keep crunchy for a couple of days. Boiled potatoes, cooked grains or pasta, which can be reheated in hot water or made into salad. Dips such as hummus or red pepper dip for pre-dinner snacks or veggie sandwiches. A pre-measured pancake mix in a clean milk bottle that just needs milk and a good shake. These prep-at-home options will appeal Basic potato salad (add the sauce when you're camping)Healthy homemade coleslawSuper smooth hummus Basic potato salad (add the sauce when you're camping) Healthy homemade coleslaw Super smooth hummus Best for: Families with kids on the go, people light on cooking gear. Bring a paella pan https://ichef.bbci.co.uk/images/ic/480xn/p08m5f0b.jpg Wait, come back! If you have one kicking around, stews and all-in-one dishes taste amazing when cooked in a stainless steel paella pan over the coals of a barbecue. A paella pan is fairly flat and easy to slot into a packed car. Keeping the heat gentle and steady requires plenty of attention, but the possibilities are endless. You can make a mega fried breakfast with potatoes and bacon or sausages, or a big pan of beef chilli or refried beans for incredible campfire nachos. You can of course make paella, too! Use the pan over embers, not flames. The pan may have hotter and colder spots, depending on how it sits. The more even and gentle the better – slow cooking allows a deep, smoky flavour to develop. You could use your pan to make these hearty options: Veggie breakfast fry upHuevos rancherosCrisp bacon rosti with fried eggs Veggie breakfast fry up Huevos rancheros Crisp bacon rosti with fried eggs Best for: Dedicated campfire/BBQ cooks, show-offs. Camping snack ideas https://ichef.bbci.co.uk/images/ic/480xn/p078453k.jpg Hangry and camping don’t mix. Long walks or days on the beach use up a lot of energy, so keep healthy snacks of nuts and seeds, fresh and dried fruit, oat biscuits or crackers. No-cook energy balls or dried fruit bars are easier to whip up than you think and generate no plastic wrappers. And a malt loaf or sturdy fruit cake is never unwelcome with campfire tea. Pack in puddings https://ichef.bbci.co.uk/images/ic/480xn/p08m7qtw.jpg S’more test number 16... we’re getting there. The easiest pudding is a bag of marshmallows and a stick, but if that’s not your thing, try making a quick fruit fool or Eton mess. You just need a bowl and fork – whip the cream with the fork and squash together some ready-made meringues and local fruit. It doesn’t have to be strawberries and meringues (there’s no such thing as pudding police) – hedgerow blackberries and ginger biscuits are great. Welsh cakes – hot, coated in sugar, and easy to press between two plates if you haven’t brought the rolling pin (you haven’t?) cheer up the rainiest camping day. S’mores is an American classic, sandwiching a toasted marshmallow and chocolate between two biscuits. We don’t have the traditional Graham crackers in the UK, so we have free rein to explore variations. The thinner version of chocolate digestives work well, as do cinnamon biscuits, chocolate cream-filled biscuits and ginger snaps. If you can’t get enough of campfire food, wrap apple slices, apricot halves or drained, tinned peaches in a foil packet with a knob of butter and a sprinkle of sugar and cinnamon. Seal and cook over the barbecue while you fry some muesli with butter and sugar to make a crunchy, toasty topping for an instant crumble. These desserts could be made on the campfire Pancakes with sugar and lemonBarbecue strawberry skewers with chocolate sauceBarbecued apricots with honey, pistachios and mascarpone Pancakes with sugar and lemon Barbecue strawberry skewers with chocolate sauce Barbecued apricots with honey, pistachios and mascarpone Best for: Completists, kids with an extra pudding stomach. Originally published August 2020. Updated August 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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The sun is shining, the weather is sweet and so are the puddings we’re bringing out for our family and friends… https://ichef.bbci.co.uk/images/ic/480xn/p0jfmgp9.jpg This no-bake strawberry cheesecake is just one of the many options open to you From a leisurely barbecue with your neighbours, to laidback mezze-style dishes to share when catching up with old friends, summer is the perfect time for foodie get-togethers. But when it’s warm outside, we don’t want to spend hours getting even hotter in the kitchen. Which is why summertime desserts often end up being a tub of shop-bought ice cream. There’s nothing wrong with that, but here are 10 quick or prep ahead alternatives for when you do want to make an effort… Special but speedy 1. Eton mess Strawberries, freshly whipped cream and meringue; this is the epitome of a summer dessert. And it’s quick to pull together. There’s no shame in buying supermarket meringue nests and then it’s just a case of breaking them up a little and mixing in your chopped strawberries and cream. Job done. You can give it your own twist too. Anthony Worrell Thompson’s easy Eton mess recipe, sees him mash strawberries with a dash of sugar and port before adding to the cream and meringue mix. While James Martin adds a little ginger cordial to his Eton mess. If you’re not a purist, you can even change the fruit. This totally tropical Eton mess swaps strawberries for mango and passion fruit. Alternatively, swap the cream for natural yoghurt and make a lighter Eton mess. 2. Chocolate mousse A light, bubbly chocolate mousse makes the perfect end to a meal. They take just minutes to make but also, annoyingly if you’re in a hurry, a couple of hours to set. However, there are ways to speed up the process. Nigella’s chocolate olive oil mousse requires just a 20 min set time. Nadiya Hussain’s chocolate hazelnut mousse uses chocolate hazelnut spread and cornflour in her mix to great effect and requires no setting time. Instead of eggs or cream there are other ingredients which give a silky consistency, quickly. This quick avocado chocolate mousse and vegan chocolate mousse (which features silken tofu) require very little setting time. 3. Fruit skewers and salads Fruit is the ultimate quick dessert. This is how to quickly turn it into something special. Fruit skewers make a playful end to any meal. These fruit kebabs come with a home-made chocolate dipping sauce but it takes a matter of minutes to make. Another alternative and quick end to any meal is simply chocolate covered strawberries. 4. Instant ice creams and sorbets Bags of frozen fruit are now a supermarket staple and they’re often far cheaper than fresh fruit. Transform them into speedy desserts by blitzing them together in a food processer with a small amount of water and a little honey or syrup to sweeten. Adding frozen banana to any mix will give it a creamy texture too. For instant banana ice cream, you just need to put your frozen bananas into a food processor and serve. However, you could add extra flavourings – cocoa powder to make it chocolate banana ice cream, or a little double cream and syrup to make it a rich ice cream – as this recipe for instant banana ice cream highlights. Buy bags of frozen chopped bananas and you will have ice cream in a matter of minutes Alternatively, if you don’t have frozen fruit, you could use fresh and then mix with yoghurt and ice cubes, as this recipe for instant frozen yoghurt shows. You’ll just need to make sure your blender/food processor is up to the task. 6. Pavlova Make the base of your pavlova ahead of time and then, it’s just a case of piling it high with toppings before serving. You could opt for a tangy Caribbean pavlova which sees pineapple and mango mellowed by cream and toffee sauce, or go for the Hairy Bikers’ simple but massive giant pavlova. Nigella is the queen of pavlovas and it’s hard to beat her lemon pavlova or her cappuccino pavlova. Forgo the eggs in the meringue mix for aquafaba (the water from a tin of chickpeas) and enjoy a vegan pavlova. 7. No-churn ice cream Mary Berry’s an expert in easy-to-make ice creams and has a base recipe for no-churn ice cream which comes with a variety of flavour options including, vanilla, ginger and rum and raisin. Mary Berry encases her posset in a pastry tart 9. Blondies Everyone knows brownies are a sure-fire hit, but in summer blondies come into their own. For a simple but effective option, these white chocolate blondies are crisp, fudgy and chewy all at the same time.You can top with them with any flavourings you like. We particularly love these raspberry blondies. Want an alternative to white chocolate? Go for peanut butter blondies. 10. Tiramisu Tiramisu tastes better the longer it sits in the fridge, making it a brilliant prep ahead option. Rick Stein’s tiramisu was inspired by a visit to Venice where he was impressed by them being served in cocktail glasses. Nigella’s Tiramisini are also served in the same way and if you forgot to make it in advance this is the recipe to go for as it only takes 20 minutes to set. For a special occasion, you’ll want to make Mary Berry’s Tiramisu cake which comes with four layers of filling. You could also make a vegan tiramisu using cashews as an alternative to cream. Originally published July 2024 | {
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"content": "The sun is shining, the weather is sweet and so are the puddings we’re bringing out for our family and friends… https://ichef.bbci.co.uk/images/ic/480xn/p0jfmgp9.jpg This no-bake strawberry cheesecake is just one of the many options open to you From a leisurely barbecue with your neighbours, to laidback mezze-style dishes to share when catching up with old friends, summer is the perfect time for foodie get-togethers. But when it’s warm outside, we don’t want to spend hours getting even hotter in the kitchen. Which is why summertime desserts often end up being a tub of shop-bought ice cream. There’s nothing wrong with that, but here are 10 quick or prep ahead alternatives for when you do want to make an effort… Special but speedy 1. Eton mess Strawberries, freshly whipped cream and meringue; this is the epitome of a summer dessert. And it’s quick to pull together. There’s no shame in buying supermarket meringue nests and then it’s just a case of breaking them up a little and mixing in your chopped strawberries and cream. Job done. You can give it your own twist too. Anthony Worrell Thompson’s easy Eton mess recipe, sees him mash strawberries with a dash of sugar and port before adding to the cream and meringue mix. While James Martin adds a little ginger cordial to his Eton mess. If you’re not a purist, you can even change the fruit. This totally tropical Eton mess swaps strawberries for mango and passion fruit. Alternatively, swap the cream for natural yoghurt and make a lighter Eton mess. 2. Chocolate mousse A light, bubbly chocolate mousse makes the perfect end to a meal. They take just minutes to make but also, annoyingly if you’re in a hurry, a couple of hours to set. However, there are ways to speed up the process. Nigella’s chocolate olive oil mousse requires just a 20 min set time. Nadiya Hussain’s chocolate hazelnut mousse uses chocolate hazelnut spread and cornflour in her mix to great effect and requires no setting time. Instead of eggs or cream there are other ingredients which give a silky consistency, quickly. This quick avocado chocolate mousse and vegan chocolate mousse (which features silken tofu) require very little setting time. 3. Fruit skewers and salads Fruit is the ultimate quick dessert. This is how to quickly turn it into something special. Fruit skewers make a playful end to any meal. These fruit kebabs come with a home-made chocolate dipping sauce but it takes a matter of minutes to make. Another alternative and quick end to any meal is simply chocolate covered strawberries. 4. Instant ice creams and sorbets Bags of frozen fruit are now a supermarket staple and they’re often far cheaper than fresh fruit. Transform them into speedy desserts by blitzing them together in a food processer with a small amount of water and a little honey or syrup to sweeten. Adding frozen banana to any mix will give it a creamy texture too. For instant banana ice cream, you just need to put your frozen bananas into a food processor and serve. However, you could add extra flavourings – cocoa powder to make it chocolate banana ice cream, or a little double cream and syrup to make it a rich ice cream – as this recipe for instant banana ice cream highlights. Buy bags of frozen chopped bananas and you will have ice cream in a matter of minutes Alternatively, if you don’t have frozen fruit, you could use fresh and then mix with yoghurt and ice cubes, as this recipe for instant frozen yoghurt shows. You’ll just need to make sure your blender/food processor is up to the task. 6. Pavlova Make the base of your pavlova ahead of time and then, it’s just a case of piling it high with toppings before serving. You could opt for a tangy Caribbean pavlova which sees pineapple and mango mellowed by cream and toffee sauce, or go for the Hairy Bikers’ simple but massive giant pavlova. Nigella is the queen of pavlovas and it’s hard to beat her lemon pavlova or her cappuccino pavlova. Forgo the eggs in the meringue mix for aquafaba (the water from a tin of chickpeas) and enjoy a vegan pavlova. 7. No-churn ice cream Mary Berry’s an expert in easy-to-make ice creams and has a base recipe for no-churn ice cream which comes with a variety of flavour options including, vanilla, ginger and rum and raisin. Mary Berry encases her posset in a pastry tart 9. Blondies Everyone knows brownies are a sure-fire hit, but in summer blondies come into their own. For a simple but effective option, these white chocolate blondies are crisp, fudgy and chewy all at the same time.You can top with them with any flavourings you like. We particularly love these raspberry blondies. Want an alternative to white chocolate? Go for peanut butter blondies. 10. Tiramisu Tiramisu tastes better the longer it sits in the fridge, making it a brilliant prep ahead option. Rick Stein’s tiramisu was inspired by a visit to Venice where he was impressed by them being served in cocktail glasses. Nigella’s Tiramisini are also served in the same way and if you forgot to make it in advance this is the recipe to go for as it only takes 20 minutes to set. For a special occasion, you’ll want to make Mary Berry’s Tiramisu cake which comes with four layers of filling. You could also make a vegan tiramisu using cashews as an alternative to cream. Originally published July 2024"
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} | 08e1810aef5a4bda7585ef41b7062e91de6d5c2a10136b1c141b0b6f1bb52e9f | What is ‘food noise’ and how can you stop it?
Always thinking about food, second-guessing your choices and feeling overwhelmed by cravings? Here’s what you need to know. https://ichef.bbci.co.uk/images/ic/480xn/p0lp0hgl.jpg Trigger warning: This article references disordered eating and weight-loss The idea of ‘food noise’ isn’t new, but the phrase itself only started gaining traction in 2023. That’s when GLP-1 injections (like Wegovy and Mounjaro) became available as weight loss treatments in the UK, promising to help quiet people’s internal chatter around food. What is food noise? “Historically, we would have referred to the experience of food noise as ‘food preoccupation,’ ‘obsessive thoughts,’ ‘cravings,’ or ‘disordered eating cognitions’,” says psychologist and disordered eating specialist Dr Charlotte Ord. “Essentially, it refers to persistent, intrusive or repetitive thoughts about food.” That could be obsessing over what to eat next, feeling preoccupied by food or dieting, avoiding certain foods or developing rigid eating habits or rules. “For me, it is intrinsically linked to exposure to diet culture messaging and the practice of dieting itself,” says Ord. “We tend to become preoccupied with food when we experience food restriction through dieting. Our brains are wired to perceive this as famine – which is a potential threat. This drives our focus to renourishment, even when food isn’t environmentally scarce.” Related stories Healthy ways to manage emotional eatingWhat is intuitive eating and how does it work?How changing what you eat could reduce your stress Healthy ways to manage emotional eating What is intuitive eating and how does it work? How changing what you eat could reduce your stress The difference between regular food thoughts and food noise Thinking about food is very normal. Most of us will mull over what to have for dinner, notice when we’re feeling hungry and full, and look forward to a delicious meal. “Food noise, on the other hand, is persistent and intrusive,” says Ord. “It shows up when you aren’t hungry – sometimes even when you’re full – and is often very emotionally charged. “It can be accompanied by guilt, obsessions or preoccupation. It interferes with quality of life in a way that normal, healthy thoughts about food do not.” Signs you are experiencing food noise “Someone who is struggling with food noise will usually find it very distracting and have trouble concentrating at work or being present with loved ones,” says Ord. They might overthink their food choices too, asking themselves questions like, ‘Shall I have this? Will I feel bad about it? Is it healthy? Shall I have another one?’. “They will often feel a lot of guilt, shame and anxiety around their food choices and this is often accompanied by disordered eating behaviours and difficult thoughts around their shape and weight. “Sometimes, it features alongside excessive exercise or is exacerbated by heavy involvement in fitness environments that often encourage rigid ways of eating and training.” How do weight-loss jabs stop food noise? Dr Jack Mosley, GP and author of Food Noise, explains weight-loss medications work in two ways. “There are two types of eating that impact how much and how often we eat. You’ve got hunger-induced eating – when you haven’t eaten for three or four hours and you want that next meal. And you’ve got reward-based eating – that’s where you get feelings of pleasure from the thought or act of eating. “The weight loss drugs seem to work for both of these categories. They reduce your appetite – in your brain and in your gut – but they also seem to curb reward-driven eating. “Some of the hormones involved in rewards such as dopamine are dialled down, meaning people experience less anticipation and excitement from eating. “As an example, think of being in a petrol station and seeing a packet of your favourite sweets and feeling tempted to buy it, or smelling fast food and feeling the urge to go and get some for yourself. These sensations are reduced when you’re on the medication – and if you do have any, you’re more satisfied with a smaller amount.” What happens when you stop the weight-loss medications? Mosley likens weight-loss injections to noise-cancelling headphones – you put them on and can go about your day without being constantly distracted by food noise. “But ultimately, when you take them off, that noise returns with a vengeance. “The research shows that when people come off these new weight loss medications, they regain two thirds of the weight they lost within the first year. And by 20 months they have normally regained all of it.” That’s why, if you’re on weight loss medication, Mosley says it’s crucial to use that time and headspace to make sustainable, long-term changes to your lifestyle, ingraining healthy eating habits that you can stick to without medication. How to stop food noise There are lots of things you can do to help dial down the volume of food noise, says Ord and Mosley. Here’s what they recommend. Get organised “Once a week, get all your food in and plan your week’s meals. So, when you’re stressed, you don’t revert to the default setting you previously had,” says Mosley. When it comes to your meals Ord adds: “Eat regular, consistent meals every few hours to keep hormone levels stable. Ensure this includes a balance of carbohydrates, protein and fats to support appetite regulation. Do not skip meals!” “Diets such as the Mediterranean-style diet, which include plenty of protein, healthy fats, fibre and complex carbs, will help,” adds Ord. Don’t rely on willpower “Willpower is somewhat overrated,” says Mosley. “When we see food, we want it. So clear out your cupboards of addictive foods. Replace them with whole foods.” That said, if you do occasionally have something that’s high in calories, like a chocolate bar, Mosley urges you to be kind to yourself. It doesn’t mean you’ve failed. Stop labelling food as good or bad “Drop food restriction,” says Ord. “Moralising food and thoughts around food restriction are just as likely to trigger food noise as physical restriction. The brain becomes focused on what is off limits and perceives this as a threat. “So, be mindful of the language you use around food and try to remove good or bad, healthy or unhealthy moralisations. Try to notice when you have thoughts like, ‘I shouldn’t eat that’ or ‘I’m not allowed snacks’. This all encourages restrictive eating and, in turn, food noise.” Be mindful “Practice a mindful pause whenever you notice food noise showing up and tune in to what you really need in that moment,” says Ord. “Is it food? Comfort? Entertainment? Social connection? A break? There are many different forms of nourishment.” Mosley adds: “Stress drives food noise – it drives cravings and it drives overeating. So, find ways to relieve that stress without turning to food. It could be exercise, meditation, any hobby that you enjoy. This can make a big difference.” If you’re worried about food noise There’s help and support available. “Experiencing food noise doesn’t mean there’s something fundamentally wrong with you, nor does it have to last forever,” says Ord. “Food noise is a sign that your brain is doing exactly what it’s designed to do – keep you safe. When your brain thinks there’s a chance of famine or only knows how to soothe distress by regulating itself with food, it will drive you to focus on it.” Healing from food noise means rebuilding your relationship with food, understanding your emotional needs and learning to nourish yourself in ways that go beyond eating, says Ord – that will quiet the food noise and let you put food back in its rightful place. Originally published July 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "Always thinking about food, second-guessing your choices and feeling overwhelmed by cravings? Here’s what you need to know. https://ichef.bbci.co.uk/images/ic/480xn/p0lp0hgl.jpg Trigger warning: This article references disordered eating and weight-loss The idea of ‘food noise’ isn’t new, but the phrase itself only started gaining traction in 2023. That’s when GLP-1 injections (like Wegovy and Mounjaro) became available as weight loss treatments in the UK, promising to help quiet people’s internal chatter around food. What is food noise? “Historically, we would have referred to the experience of food noise as ‘food preoccupation,’ ‘obsessive thoughts,’ ‘cravings,’ or ‘disordered eating cognitions’,” says psychologist and disordered eating specialist Dr Charlotte Ord. “Essentially, it refers to persistent, intrusive or repetitive thoughts about food.” That could be obsessing over what to eat next, feeling preoccupied by food or dieting, avoiding certain foods or developing rigid eating habits or rules. “For me, it is intrinsically linked to exposure to diet culture messaging and the practice of dieting itself,” says Ord. “We tend to become preoccupied with food when we experience food restriction through dieting. Our brains are wired to perceive this as famine – which is a potential threat. This drives our focus to renourishment, even when food isn’t environmentally scarce.” Related stories Healthy ways to manage emotional eatingWhat is intuitive eating and how does it work?How changing what you eat could reduce your stress Healthy ways to manage emotional eating What is intuitive eating and how does it work? How changing what you eat could reduce your stress The difference between regular food thoughts and food noise Thinking about food is very normal. Most of us will mull over what to have for dinner, notice when we’re feeling hungry and full, and look forward to a delicious meal. “Food noise, on the other hand, is persistent and intrusive,” says Ord. “It shows up when you aren’t hungry – sometimes even when you’re full – and is often very emotionally charged. “It can be accompanied by guilt, obsessions or preoccupation. It interferes with quality of life in a way that normal, healthy thoughts about food do not.” Signs you are experiencing food noise “Someone who is struggling with food noise will usually find it very distracting and have trouble concentrating at work or being present with loved ones,” says Ord. They might overthink their food choices too, asking themselves questions like, ‘Shall I have this? Will I feel bad about it? Is it healthy? Shall I have another one?’. “They will often feel a lot of guilt, shame and anxiety around their food choices and this is often accompanied by disordered eating behaviours and difficult thoughts around their shape and weight. “Sometimes, it features alongside excessive exercise or is exacerbated by heavy involvement in fitness environments that often encourage rigid ways of eating and training.” How do weight-loss jabs stop food noise? Dr Jack Mosley, GP and author of Food Noise, explains weight-loss medications work in two ways. “There are two types of eating that impact how much and how often we eat. You’ve got hunger-induced eating – when you haven’t eaten for three or four hours and you want that next meal. And you’ve got reward-based eating – that’s where you get feelings of pleasure from the thought or act of eating. “The weight loss drugs seem to work for both of these categories. They reduce your appetite – in your brain and in your gut – but they also seem to curb reward-driven eating. “Some of the hormones involved in rewards such as dopamine are dialled down, meaning people experience less anticipation and excitement from eating. “As an example, think of being in a petrol station and seeing a packet of your favourite sweets and feeling tempted to buy it, or smelling fast food and feeling the urge to go and get some for yourself. These sensations are reduced when you’re on the medication – and if you do have any, you’re more satisfied with a smaller amount.” What happens when you stop the weight-loss medications? Mosley likens weight-loss injections to noise-cancelling headphones – you put them on and can go about your day without being constantly distracted by food noise. “But ultimately, when you take them off, that noise returns with a vengeance. “The research shows that when people come off these new weight loss medications, they regain two thirds of the weight they lost within the first year. And by 20 months they have normally regained all of it.” That’s why, if you’re on weight loss medication, Mosley says it’s crucial to use that time and headspace to make sustainable, long-term changes to your lifestyle, ingraining healthy eating habits that you can stick to without medication. How to stop food noise There are lots of things you can do to help dial down the volume of food noise, says Ord and Mosley. Here’s what they recommend. Get organised “Once a week, get all your food in and plan your week’s meals. So, when you’re stressed, you don’t revert to the default setting you previously had,” says Mosley. When it comes to your meals Ord adds: “Eat regular, consistent meals every few hours to keep hormone levels stable. Ensure this includes a balance of carbohydrates, protein and fats to support appetite regulation. Do not skip meals!” “Diets such as the Mediterranean-style diet, which include plenty of protein, healthy fats, fibre and complex carbs, will help,” adds Ord. Don’t rely on willpower “Willpower is somewhat overrated,” says Mosley. “When we see food, we want it. So clear out your cupboards of addictive foods. Replace them with whole foods.” That said, if you do occasionally have something that’s high in calories, like a chocolate bar, Mosley urges you to be kind to yourself. It doesn’t mean you’ve failed. Stop labelling food as good or bad “Drop food restriction,” says Ord. “Moralising food and thoughts around food restriction are just as likely to trigger food noise as physical restriction. The brain becomes focused on what is off limits and perceives this as a threat. “So, be mindful of the language you use around food and try to remove good or bad, healthy or unhealthy moralisations. Try to notice when you have thoughts like, ‘I shouldn’t eat that’ or ‘I’m not allowed snacks’. This all encourages restrictive eating and, in turn, food noise.” Be mindful “Practice a mindful pause whenever you notice food noise showing up and tune in to what you really need in that moment,” says Ord. “Is it food? Comfort? Entertainment? Social connection? A break? There are many different forms of nourishment.” Mosley adds: “Stress drives food noise – it drives cravings and it drives overeating. So, find ways to relieve that stress without turning to food. It could be exercise, meditation, any hobby that you enjoy. This can make a big difference.” If you’re worried about food noise There’s help and support available. “Experiencing food noise doesn’t mean there’s something fundamentally wrong with you, nor does it have to last forever,” says Ord. “Food noise is a sign that your brain is doing exactly what it’s designed to do – keep you safe. When your brain thinks there’s a chance of famine or only knows how to soothe distress by regulating itself with food, it will drive you to focus on it.” Healing from food noise means rebuilding your relationship with food, understanding your emotional needs and learning to nourish yourself in ways that go beyond eating, says Ord – that will quiet the food noise and let you put food back in its rightful place. Originally published July 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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} | 16ee26f59bdf0229ef28fa0019d0b615ff74572924e006f62d6028fed6dddb83 | How to keep your summer barbecue from turning toxic
Lots of us are prone to hastily grabbing a pack of sausages and cooking them over a spitting, leaping fire that looks impressive, but is more likely to create cinders and soot than great taste. Each summer get-together brings the fear of biting into barbecue chicken that's worryingly pink inside, worried glances at raw and cooked food squeezed onto a too-small barbecue, or vegetarian panic as the meat-eaters hoover up the choices. If you're anything but a cavalier king of the grill, here are a few simple tips to easy barbecue food you can be confident leaves everyone feeling good. https://ichef.bbci.co.uk/images/ic/480xn/p07fpjtp.jpg Avoiding food poisoning Cases of food poisoning increase significantly in the summer, according to the Food Standards Agency. Here is their advice for keeping your barbecue safer. Clean the grill The heat of the coals is not suitable for killing all germs. Cleaning the grill is easiest after a quick pre-heat, before your cooking starts. The heat will loosen charred-on grease. A clean grill will also leave beautiful char-marks on your food. A dirty grill will leave bits of last week’s dinner! However do make sure no wire bristles are stuck on the grill, as they can become accidentally ingested. Ouch! Chill (but not too much) Defrost food thoroughly before cooking on the barbecue, ideally in the fridge to ensure it stays cold. Bringing meat up to room temperature for 20 minutes before barbecuing can help it to cook more evenly, but don't let food stand out all day uncooked. In the summer, marinate meat in the fridge. It takes less than an hour for bacteria to multiply enough to cause food poisoning. The raw and the cooked Raw and cooked foods should never touch each other or share the same plate. Once you’ve transferred any raw meat to the barbecue, wash the plate and tongs with hot, soapy water. Always wash your hands if you're unwrapping meat from its packaging as it is very easy to transfer bacteria on your fingers into the bowl of crisps! Give raw food enough space. Consider having separate raw and cooked sides of the barbecue so that cooked foods can be held at a medium-hot temperature until ready to serve. Don’t use the marinade from the raw meat as a sauce for basting meat while it’s cooking. If you want to baste your meat on the grill, consider setting aside a few tablespoons of marinade before the meat goes into it. Or make a fresh barbecue sauce. While steaks can be served rare, burgers, poultry, pork and sausages should always be completely cooked through. For real peace of mind, invest in a temperature probe. Serve smaller side dishes and top up Big bowls of mayo-based salads such as coleslaw and potato salad, creamy desserts and side dishes containing meat, fish or dairy shouldn't sit out in the hot sun for long periods of time. Try setting out smaller bowls and topping up from the fridge, if needed, or keep salads in a cold box with ice packs while you're outside. You'll be less likely to waste food, too. Related stories How to barbecue betterHow to avoid food poisoningHow much of a cancer risk is processed meat? How to barbecue better How to avoid food poisoning How much of a cancer risk is processed meat? Pre-cook it If you take one tip away from this guide, it’s this: pre-cook sausages and chicken on the bone before barbecuing. You will greatly reduce the risk of meat being both burned and undercooked, you’ll save time slaving over the coals and it eliminates the risk of cross-contamination on the grill. Bake chicken legs and thighs on the bone at 180C/160C Fan for 25–30 minutes before barbecuing. They don’t need to brown, as that will happen over the direct heat of the barbecue. Gently pre-poach sausages in simmering water for eight minutes, or seven minutes for chipolatas. This will also remove some of the fat that can drip onto the barbecue and cause bad-tasting flame flare-ups, and the sausages taste a lot juicier and are ready for a crowd in a fraction of the time. https://ichef.bbci.co.uk/images/ic/480xn/p07fpnsv.jpg Use a cooking thermometer to check meat is cooked through, never baste food with a marinade that's had raw meat in it, keep raw and cooked foods apart and ensure your grill and brush are clean. Is there a cancer risk from barbecued meats? Carcinogenic chemicals called Polycyclic Aromatic Hydrocarbons (PAHs) are generated when organic substances are burned. On a barbecue this includes the fats dripping down onto the wood or charcoal, as well as flames reaching the surface of the meat. The smoke from the burning heat source also covers the surface with PAHs, and build-up can occur in smoked foods at any temperature. Heterocyclic amines (HCAs) are chemicals created when any meat — or poultry or fish — is cooked at a high temperature. Cooking food close to the coals, in a smoky environment or for prolonged periods, can create high levels of HCAs and PAHs in your food. In lab experiments, these chemicals have been found to be mutagenic — that is, they cause changes in DNA that may increase the risk of cancer. This being said, measuring the actual level of risk is very difficult. Research is centred on animals, not humans, with exposure to levels of HCAs/PAHs thousands of times higher than humans would experience. There are ways to minimise your exposure to these chemicals from the barbecue. Part-cooking food indoors will limit the amount of time it is exposed to the smoke. Gas barbecues create fewer PAHs than charcoal or wood chips. Marinating meat also cools its surface to stop PAHs forming. Good grilling, cooking over hot coals rather than an open flame, or barbecuing using indirect heat, will help. https://ichef.bbci.co.uk/images/ic/480xn/p0lp03mm.jpg Burgers have the highest levels of carcinogenic 'PAHs', as the fat drips down onto the coals and coats the craggy surface area of the meat. Healthy barbecue food While sausages and burgers are common options, but can be high in salt and saturated fat. Leaner cuts of meat, vegetables and fish can be cooked just as quickly and easily. Lean cuts of pork, chicken pieces and tofu get a flavour boost from a quick marinade. Making your own means you know exactly what's in there, and can adjust to your taste. Or just finish with a dipping sauce like zingy chimichurri. The NHS suggests we should be eating oily fish such as mackerel or salmon every week. Fortunately, oily fish tastes incredible on the barbecue. Try the Hairy Bikers' easy mackerel skewers or Rick Stein's spicy mackerel recheado. Vegetarian and vegan barbecue ideas According to a 2021 Mintel survey, just under half (49%) of Brits are now limiting their meat intake or not eating it at all. There are plenty of plant-based foods to choose from in the supermarket, but you can also barbecue vegetables to perfection without relying on meat-substitutes. A plate full of different sides, dips and salads is better than a lonely veggie sausage. When your barbecue is fired up and really hot, throw on some whole aubergines and peppers to make baba ganoush or roasted pepper dip. Pile slices of grilled vegetables into a toasted roll with plenty of hummus, sauces and salad, or whip up Gaz Oakley's spicy, easy tofu burgers in minutes. Vegan salads are great to fill out a barbecue and tend to be healthier. An easy carrot and beetroot slaw or fresh Indian kachumber salad goes with anything. Originally published July 2019, updated May 2022 | {
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"title": "How to keep your summer barbecue from turning toxic",
"content": "Lots of us are prone to hastily grabbing a pack of sausages and cooking them over a spitting, leaping fire that looks impressive, but is more likely to create cinders and soot than great taste. Each summer get-together brings the fear of biting into barbecue chicken that's worryingly pink inside, worried glances at raw and cooked food squeezed onto a too-small barbecue, or vegetarian panic as the meat-eaters hoover up the choices. If you're anything but a cavalier king of the grill, here are a few simple tips to easy barbecue food you can be confident leaves everyone feeling good. https://ichef.bbci.co.uk/images/ic/480xn/p07fpjtp.jpg Avoiding food poisoning Cases of food poisoning increase significantly in the summer, according to the Food Standards Agency. Here is their advice for keeping your barbecue safer. Clean the grill The heat of the coals is not suitable for killing all germs. Cleaning the grill is easiest after a quick pre-heat, before your cooking starts. The heat will loosen charred-on grease. A clean grill will also leave beautiful char-marks on your food. A dirty grill will leave bits of last week’s dinner! However do make sure no wire bristles are stuck on the grill, as they can become accidentally ingested. Ouch! Chill (but not too much) Defrost food thoroughly before cooking on the barbecue, ideally in the fridge to ensure it stays cold. Bringing meat up to room temperature for 20 minutes before barbecuing can help it to cook more evenly, but don't let food stand out all day uncooked. In the summer, marinate meat in the fridge. It takes less than an hour for bacteria to multiply enough to cause food poisoning. The raw and the cooked Raw and cooked foods should never touch each other or share the same plate. Once you’ve transferred any raw meat to the barbecue, wash the plate and tongs with hot, soapy water. Always wash your hands if you're unwrapping meat from its packaging as it is very easy to transfer bacteria on your fingers into the bowl of crisps! Give raw food enough space. Consider having separate raw and cooked sides of the barbecue so that cooked foods can be held at a medium-hot temperature until ready to serve. Don’t use the marinade from the raw meat as a sauce for basting meat while it’s cooking. If you want to baste your meat on the grill, consider setting aside a few tablespoons of marinade before the meat goes into it. Or make a fresh barbecue sauce. While steaks can be served rare, burgers, poultry, pork and sausages should always be completely cooked through. For real peace of mind, invest in a temperature probe. Serve smaller side dishes and top up Big bowls of mayo-based salads such as coleslaw and potato salad, creamy desserts and side dishes containing meat, fish or dairy shouldn't sit out in the hot sun for long periods of time. Try setting out smaller bowls and topping up from the fridge, if needed, or keep salads in a cold box with ice packs while you're outside. You'll be less likely to waste food, too. Related stories How to barbecue betterHow to avoid food poisoningHow much of a cancer risk is processed meat? How to barbecue better How to avoid food poisoning How much of a cancer risk is processed meat? Pre-cook it If you take one tip away from this guide, it’s this: pre-cook sausages and chicken on the bone before barbecuing. You will greatly reduce the risk of meat being both burned and undercooked, you’ll save time slaving over the coals and it eliminates the risk of cross-contamination on the grill. Bake chicken legs and thighs on the bone at 180C/160C Fan for 25–30 minutes before barbecuing. They don’t need to brown, as that will happen over the direct heat of the barbecue. Gently pre-poach sausages in simmering water for eight minutes, or seven minutes for chipolatas. This will also remove some of the fat that can drip onto the barbecue and cause bad-tasting flame flare-ups, and the sausages taste a lot juicier and are ready for a crowd in a fraction of the time. https://ichef.bbci.co.uk/images/ic/480xn/p07fpnsv.jpg Use a cooking thermometer to check meat is cooked through, never baste food with a marinade that's had raw meat in it, keep raw and cooked foods apart and ensure your grill and brush are clean. Is there a cancer risk from barbecued meats? Carcinogenic chemicals called Polycyclic Aromatic Hydrocarbons (PAHs) are generated when organic substances are burned. On a barbecue this includes the fats dripping down onto the wood or charcoal, as well as flames reaching the surface of the meat. The smoke from the burning heat source also covers the surface with PAHs, and build-up can occur in smoked foods at any temperature. Heterocyclic amines (HCAs) are chemicals created when any meat — or poultry or fish — is cooked at a high temperature. Cooking food close to the coals, in a smoky environment or for prolonged periods, can create high levels of HCAs and PAHs in your food. In lab experiments, these chemicals have been found to be mutagenic — that is, they cause changes in DNA that may increase the risk of cancer. This being said, measuring the actual level of risk is very difficult. Research is centred on animals, not humans, with exposure to levels of HCAs/PAHs thousands of times higher than humans would experience. There are ways to minimise your exposure to these chemicals from the barbecue. Part-cooking food indoors will limit the amount of time it is exposed to the smoke. Gas barbecues create fewer PAHs than charcoal or wood chips. Marinating meat also cools its surface to stop PAHs forming. Good grilling, cooking over hot coals rather than an open flame, or barbecuing using indirect heat, will help. https://ichef.bbci.co.uk/images/ic/480xn/p0lp03mm.jpg Burgers have the highest levels of carcinogenic 'PAHs', as the fat drips down onto the coals and coats the craggy surface area of the meat. Healthy barbecue food While sausages and burgers are common options, but can be high in salt and saturated fat. Leaner cuts of meat, vegetables and fish can be cooked just as quickly and easily. Lean cuts of pork, chicken pieces and tofu get a flavour boost from a quick marinade. Making your own means you know exactly what's in there, and can adjust to your taste. Or just finish with a dipping sauce like zingy chimichurri. The NHS suggests we should be eating oily fish such as mackerel or salmon every week. Fortunately, oily fish tastes incredible on the barbecue. Try the Hairy Bikers' easy mackerel skewers or Rick Stein's spicy mackerel recheado. Vegetarian and vegan barbecue ideas According to a 2021 Mintel survey, just under half (49%) of Brits are now limiting their meat intake or not eating it at all. There are plenty of plant-based foods to choose from in the supermarket, but you can also barbecue vegetables to perfection without relying on meat-substitutes. A plate full of different sides, dips and salads is better than a lonely veggie sausage. When your barbecue is fired up and really hot, throw on some whole aubergines and peppers to make baba ganoush or roasted pepper dip. Pile slices of grilled vegetables into a toasted roll with plenty of hummus, sauces and salad, or whip up Gaz Oakley's spicy, easy tofu burgers in minutes. Vegan salads are great to fill out a barbecue and tend to be healthier. An easy carrot and beetroot slaw or fresh Indian kachumber salad goes with anything. Originally published July 2019, updated May 2022"
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Could our eating and drinking habits help or hinder UTIs? https://ichef.bbci.co.uk/images/ic/480xn/p0lp9jm7.jpg Common UTI symptoms UTIs are most often caused by certain bacteria getting into the urinary system. The symptoms can be painful and even debilitating. “Firstly, you will likely experience pain, which is often quite sharp or burning, when passing water,” says Prof Jennifer Rohn, head of urological biology, cancer and infection at University College London (UCL). “People with a UTI will usually need to urinate more often than they normally do, often quite urgently. You might also notice changes in your urine: it may contain blood, appear cloudy or smell different. “Sometimes it can give you a fever too, or an abnormally low temperature (below 36C). You might also have pain in your lower abdomen or back.” Symptoms vary in severity, and you don’t need to have all of them to have a UTI. Related stories MP considered bladder removal over chronic UTIChronic UTIs: ‘It’s invisible, nobody can see the pain’Woman’s Hour: UTI treatment MP considered bladder removal over chronic UTI MP considered bladder removal over chronic UTI Chronic UTIs: ‘It’s invisible, nobody can see the pain’ Chronic UTIs: ‘It’s invisible, nobody can see the pain’ Woman’s Hour: UTI treatment Woman’s Hour: UTI treatment Can your diet cause UTIs? Sushma Srikrishna, consultant gynaecologist and urogynaecologist at London Bridge Hospital, points out that as UTIs are “typically caused by bacterial infections,” they can’t directly stem from what we eat or drink. That said, “certain foods and drinks can irritate the bladder and potentially make UTI symptoms worse or make the bladder more susceptible to infection.” Dr Linia Patel, a spokesperson for the British Dietetic Association and women’s health dietitian, explains, “I often advise people who are prone to UTIs to be mindful of common bladder irritants like caffeine, alcohol, carbonated drinks, artificial sweeteners and very spicy foods, which can all aggravate the bladder lining.” She points out that although diet alone won’t stave off UTIs, avoiding those triggers can help take the edge off symptoms and support the overall health of your urinary system. Can your diet help prevent UTIs? “Drinking more water might be one of the simplest yet most effective strategies to prevent UTIs,” says Patel. “This helps flush bacteria from your urinary tract before they can cause trouble.” Research shows that increasing your fluid intake by more than one litre a day can significantly reduce the risk of recurrent infections in women prone to UTIs. Srikrishna also points out that, “foods rich in antioxidants and anti-inflammatory properties may support overall urinary tract health. “These include berries (particularly blueberries), leafy greens and foods high in vitamin C like bell peppers and broccoli.” Vitamin C is thought to “acidify the urine, making it harder for harmful bacteria to thrive, and support your immune function, helping your body naturally fend off infections,” says Patel. A supplement might sound like a convenient shortcut, but it won’t be as beneficial as working it into your diet. That’s because foods containing vitamin C – like kiwi, citrus fruit and vegetables – are likely to come with fibre and antioxidants too, which are also important. You won’t get all that from a vitamin tablet. And, as ever, a long-term balanced diet with plenty of veg, whole grains and nutrients will put your body in the best position to fight any potentially harmful bacteria. Can any foods or drinks help improve UTI symptoms? “While some foods do have natural antimicrobial properties, they can’t replace proper antibiotic treatment,” says Srikrishna. “Foods like garlic, ginger and honey have been studied for their antimicrobial effects, but the evidence for their effectiveness against UTIs specifically is limited.” Given that vitamin C may help your body protect itself from these infections, you might be tempted to load up on things like acidic citrus fruits if you’re in the throes of a UTI. But Srikrishna points out that might not be the way to go to relieve symptoms. “This is a complex area. While some believe acidic foods help create an inhospitable environment for bacteria, others may find acidic foods irritating to an already-inflamed bladder.” There are ways your diet could help alleviate symptoms though, when used alongside more formal treatments. “Staying well-hydrated is key. Some people also find that avoiding those bladder irritants (caffeine, alcohol and spicy foods) during an active infection helps reduce symptoms. “The key is listening to your body and avoiding anything that worsens your symptoms.” Will cranberry juice stop UTIs? “Cranberry probably does have mild anti-UTI effects,” says Rohn, pointing out a recent review of lots of studies on the subject, which suggests it can aid treatment. It’s believed cranberries have compounds (proanthocyanidins) which stop certain bacteria sticking to your urinary tract. Rohn is quick to stress, though, that sweetened cranberry drinks should be avoided as “the sugar can definitely make UTIs worse, as bugs feed on sugar in the urine. “Instead, try cranberry extract or unsweetened drinks based on it.” And she makes no guarantees as to its effectiveness, either. “Although the evidence is good that cranberry can help, many people still get UTIs despite using it, so it’s likely to be quite mildly preventative at best – it’s not a magic bullet.” Srikrishna adds that the evidence is stronger for prevention rather than treatment of active UTIs. But even then, there’s a snag. “For prevention, studies suggest you would need to consume quite large amounts – often more than most people would comfortably drink daily.” Will probiotics help stop UTIs? “The science is still emerging, but probiotics are certainly an exciting new area in this topic,” says Rohn. “There have been some promising results, with evidence that they could reduce the frequency of recurrent UTIs. “At the moment it’s hard to compare and pool all the studies because people use different antibiotics, different probiotics and different treatment regimens.” Patel explains the theory of why probiotics could help women specifically: “Your vaginal microbiome acts as a gatekeeper for the urinary tract. A healthy balance of bacteria – especially Lactobacillus species – can help prevent bad bacteria from taking hold. “Research suggests that supplementation with Lactobacillus rhamnosus will reduce recurrent UTIs, while Lactobacillus reuteri offers added protection by producing hydrogen peroxide, which keeps your vaginal tract less appealing to ‘bad’ bacteria.” More robust research is needed for us to get a handle on which strains, and at what doses, are most effective. “Probiotics may be most beneficial for prevention rather than active treatment, and they work best as part of a comprehensive approach rather than as a standalone solution,” says Patel. If you have recurring UTIs… “My general advice is to drink plenty of water, urinate after any sexual activity, wipe from front to back and avoid potentially irritating personal care products,” says Srikrishna. “If certain foods seem to aggravate symptoms, temporarily eliminating common bladder irritants may be worthwhile to see if this eases symptoms or helps reduce the frequency of infections.” She adds that there are lots of other treatment options – from vaccines for specific bacterial strains to a urinary antiseptic and even vaginal lasers. The key, she says, is to speak to a medical professional “to identify any underlying factors – like anatomical issues, hormonal changes or lifestyle – that might be contributing to the pattern.” Originally published July 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "Could our eating and drinking habits help or hinder UTIs? https://ichef.bbci.co.uk/images/ic/480xn/p0lp9jm7.jpg Common UTI symptoms UTIs are most often caused by certain bacteria getting into the urinary system. The symptoms can be painful and even debilitating. “Firstly, you will likely experience pain, which is often quite sharp or burning, when passing water,” says Prof Jennifer Rohn, head of urological biology, cancer and infection at University College London (UCL). “People with a UTI will usually need to urinate more often than they normally do, often quite urgently. You might also notice changes in your urine: it may contain blood, appear cloudy or smell different. “Sometimes it can give you a fever too, or an abnormally low temperature (below 36C). You might also have pain in your lower abdomen or back.” Symptoms vary in severity, and you don’t need to have all of them to have a UTI. Related stories MP considered bladder removal over chronic UTIChronic UTIs: ‘It’s invisible, nobody can see the pain’Woman’s Hour: UTI treatment MP considered bladder removal over chronic UTI MP considered bladder removal over chronic UTI Chronic UTIs: ‘It’s invisible, nobody can see the pain’ Chronic UTIs: ‘It’s invisible, nobody can see the pain’ Woman’s Hour: UTI treatment Woman’s Hour: UTI treatment Can your diet cause UTIs? Sushma Srikrishna, consultant gynaecologist and urogynaecologist at London Bridge Hospital, points out that as UTIs are “typically caused by bacterial infections,” they can’t directly stem from what we eat or drink. That said, “certain foods and drinks can irritate the bladder and potentially make UTI symptoms worse or make the bladder more susceptible to infection.” Dr Linia Patel, a spokesperson for the British Dietetic Association and women’s health dietitian, explains, “I often advise people who are prone to UTIs to be mindful of common bladder irritants like caffeine, alcohol, carbonated drinks, artificial sweeteners and very spicy foods, which can all aggravate the bladder lining.” She points out that although diet alone won’t stave off UTIs, avoiding those triggers can help take the edge off symptoms and support the overall health of your urinary system. Can your diet help prevent UTIs? “Drinking more water might be one of the simplest yet most effective strategies to prevent UTIs,” says Patel. “This helps flush bacteria from your urinary tract before they can cause trouble.” Research shows that increasing your fluid intake by more than one litre a day can significantly reduce the risk of recurrent infections in women prone to UTIs. Srikrishna also points out that, “foods rich in antioxidants and anti-inflammatory properties may support overall urinary tract health. “These include berries (particularly blueberries), leafy greens and foods high in vitamin C like bell peppers and broccoli.” Vitamin C is thought to “acidify the urine, making it harder for harmful bacteria to thrive, and support your immune function, helping your body naturally fend off infections,” says Patel. A supplement might sound like a convenient shortcut, but it won’t be as beneficial as working it into your diet. That’s because foods containing vitamin C – like kiwi, citrus fruit and vegetables – are likely to come with fibre and antioxidants too, which are also important. You won’t get all that from a vitamin tablet. And, as ever, a long-term balanced diet with plenty of veg, whole grains and nutrients will put your body in the best position to fight any potentially harmful bacteria. Can any foods or drinks help improve UTI symptoms? “While some foods do have natural antimicrobial properties, they can’t replace proper antibiotic treatment,” says Srikrishna. “Foods like garlic, ginger and honey have been studied for their antimicrobial effects, but the evidence for their effectiveness against UTIs specifically is limited.” Given that vitamin C may help your body protect itself from these infections, you might be tempted to load up on things like acidic citrus fruits if you’re in the throes of a UTI. But Srikrishna points out that might not be the way to go to relieve symptoms. “This is a complex area. While some believe acidic foods help create an inhospitable environment for bacteria, others may find acidic foods irritating to an already-inflamed bladder.” There are ways your diet could help alleviate symptoms though, when used alongside more formal treatments. “Staying well-hydrated is key. Some people also find that avoiding those bladder irritants (caffeine, alcohol and spicy foods) during an active infection helps reduce symptoms. “The key is listening to your body and avoiding anything that worsens your symptoms.” Will cranberry juice stop UTIs? “Cranberry probably does have mild anti-UTI effects,” says Rohn, pointing out a recent review of lots of studies on the subject, which suggests it can aid treatment. It’s believed cranberries have compounds (proanthocyanidins) which stop certain bacteria sticking to your urinary tract. Rohn is quick to stress, though, that sweetened cranberry drinks should be avoided as “the sugar can definitely make UTIs worse, as bugs feed on sugar in the urine. “Instead, try cranberry extract or unsweetened drinks based on it.” And she makes no guarantees as to its effectiveness, either. “Although the evidence is good that cranberry can help, many people still get UTIs despite using it, so it’s likely to be quite mildly preventative at best – it’s not a magic bullet.” Srikrishna adds that the evidence is stronger for prevention rather than treatment of active UTIs. But even then, there’s a snag. “For prevention, studies suggest you would need to consume quite large amounts – often more than most people would comfortably drink daily.” Will probiotics help stop UTIs? “The science is still emerging, but probiotics are certainly an exciting new area in this topic,” says Rohn. “There have been some promising results, with evidence that they could reduce the frequency of recurrent UTIs. “At the moment it’s hard to compare and pool all the studies because people use different antibiotics, different probiotics and different treatment regimens.” Patel explains the theory of why probiotics could help women specifically: “Your vaginal microbiome acts as a gatekeeper for the urinary tract. A healthy balance of bacteria – especially Lactobacillus species – can help prevent bad bacteria from taking hold. “Research suggests that supplementation with Lactobacillus rhamnosus will reduce recurrent UTIs, while Lactobacillus reuteri offers added protection by producing hydrogen peroxide, which keeps your vaginal tract less appealing to ‘bad’ bacteria.” More robust research is needed for us to get a handle on which strains, and at what doses, are most effective. “Probiotics may be most beneficial for prevention rather than active treatment, and they work best as part of a comprehensive approach rather than as a standalone solution,” says Patel. If you have recurring UTIs… “My general advice is to drink plenty of water, urinate after any sexual activity, wipe from front to back and avoid potentially irritating personal care products,” says Srikrishna. “If certain foods seem to aggravate symptoms, temporarily eliminating common bladder irritants may be worthwhile to see if this eases symptoms or helps reduce the frequency of infections.” She adds that there are lots of other treatment options – from vaccines for specific bacterial strains to a urinary antiseptic and even vaginal lasers. The key, she says, is to speak to a medical professional “to identify any underlying factors – like anatomical issues, hormonal changes or lifestyle – that might be contributing to the pattern.” Originally published July 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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Whether you’re heading to the gym, going for a bike ride or taking your dog for a long walk, here’s what (and when) to eat https://ichef.bbci.co.uk/images/ic/480xn/p0ll87d3.jpg Carbs are our bodies’ main source of energy – they’re like fuel for our tank, helping us to make it through our workout (or just through our day!) without crashing out. When we’re focussing on our fitness or strength, carbs are key. They give us the energy we need to push ourselves during exercise. That’s why England Roses’ sports nutritionist Aimee Ellen O'Keeffe has a lot of love for this sometimes unfairly treated macronutrient. She points out that far from making you unhealthy, it’s a big player in helping improve your fitness and performance. “If you go into a session under-fuelled, you’ll likely feel sluggish, struggle to concentrate and get tired sooner,” says O’Keeffe. When you eat your carbs is important too, points out Dr James Morehan, performance nutritionist for England Rugby. “You need to be having that [meal] about three hours before to make sure you’ve given your body enough time to digest it and absorb the nutrients. And you want to make sure you’re not going in [to your exercise] feeling too heavy in your stomach.” These breakfast, brunch and midmorning snacks will all help you feel energised and ready for a physical challenge. Salted almond and dark chocolate rice cake bar “For a quick energy boost, this snack delivers a balanced mix of fast carbs (which will break down quickly in the body) and healthy fats,” explains O’Keeffe. “This makes it a great pre- and post-training snack or mid-afternoon boost on busy days. “Having access to grab-and-go snacks like these is essential when it comes to fuelling and recovery.” Air fryer yoghurt custard toast We’re among the first to shout about the virtues of whole grains, but experts tend to go for white bread over brown just before exercise. This is one of the rare times you don’t want much fibre, because it might leave you feeling too full for your workout, explain O’Keefe and Morehan. When Morehan was the performance nutritionist for the Lionesses, he’d make sure on matchdays the squad was offered white carbs in things like pancakes and waffles. Someone should tell the squad about this air fryer yoghurt custard toast, then. Overnight oats “A high carbohydrate breakfast could include porridge with banana, some honey and mixed berries too,” says Morehan. Overnight oats will do the same job, and are a great alternative for summer or if mornings aren’t your strong suit. Prep them the night before with whatever toppings you like, and they’ll be ready to roll the next morning. “I would also then add in a glass of apple or orange juice as that also includes carbohydrates,” says Morehan. Spanish-inspired frittata wrap This ingenious meal-on-the-go with egg, potato, spinach and peppers is a triple threat. It has carbs, protein and plenty of supporting nutrients. That makes it great for the pre-exercise fuel-up as well as ideal for post-workout recovery. Gluten-free blueberry muffins Want a baked treat that will give you the energy you need? These muffins are a great option – especially if you need a fuel injection without the gluten. Poached eggs on toast This classic breakfast needs no makeover to support your gym efforts. All about that power couple of carb and protein, it’s a quick and easy winner. If you want to up your poached egg game as well as your fitness, we have a nifty technique that makes it easy – using a seive. Banana pancakes Morehan points out that bananas make a great snack, pre-exercise. They’re packed with potassium which helps support our muscles during exercise. Throw some slices on a pancake stack and you’ve got easy-to-digest energy with muscle regulating minerals all wrapped up in one irresistible meal. Healthy banana berry smoothie Protein-rich smoothies are your friend post-workout, but one with carbs could be ideal before you hit the gym. Especially if you’re running low on time and need to eat on the go. This version by Dr Rupy has it all. | {
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"content": "Whether you’re heading to the gym, going for a bike ride or taking your dog for a long walk, here’s what (and when) to eat https://ichef.bbci.co.uk/images/ic/480xn/p0ll87d3.jpg Carbs are our bodies’ main source of energy – they’re like fuel for our tank, helping us to make it through our workout (or just through our day!) without crashing out. When we’re focussing on our fitness or strength, carbs are key. They give us the energy we need to push ourselves during exercise. That’s why England Roses’ sports nutritionist Aimee Ellen O'Keeffe has a lot of love for this sometimes unfairly treated macronutrient. She points out that far from making you unhealthy, it’s a big player in helping improve your fitness and performance. “If you go into a session under-fuelled, you’ll likely feel sluggish, struggle to concentrate and get tired sooner,” says O’Keeffe. When you eat your carbs is important too, points out Dr James Morehan, performance nutritionist for England Rugby. “You need to be having that [meal] about three hours before to make sure you’ve given your body enough time to digest it and absorb the nutrients. And you want to make sure you’re not going in [to your exercise] feeling too heavy in your stomach.” These breakfast, brunch and midmorning snacks will all help you feel energised and ready for a physical challenge. Salted almond and dark chocolate rice cake bar “For a quick energy boost, this snack delivers a balanced mix of fast carbs (which will break down quickly in the body) and healthy fats,” explains O’Keeffe. “This makes it a great pre- and post-training snack or mid-afternoon boost on busy days. “Having access to grab-and-go snacks like these is essential when it comes to fuelling and recovery.” Air fryer yoghurt custard toast We’re among the first to shout about the virtues of whole grains, but experts tend to go for white bread over brown just before exercise. This is one of the rare times you don’t want much fibre, because it might leave you feeling too full for your workout, explain O’Keefe and Morehan. When Morehan was the performance nutritionist for the Lionesses, he’d make sure on matchdays the squad was offered white carbs in things like pancakes and waffles. Someone should tell the squad about this air fryer yoghurt custard toast, then. Overnight oats “A high carbohydrate breakfast could include porridge with banana, some honey and mixed berries too,” says Morehan. Overnight oats will do the same job, and are a great alternative for summer or if mornings aren’t your strong suit. Prep them the night before with whatever toppings you like, and they’ll be ready to roll the next morning. “I would also then add in a glass of apple or orange juice as that also includes carbohydrates,” says Morehan. Spanish-inspired frittata wrap This ingenious meal-on-the-go with egg, potato, spinach and peppers is a triple threat. It has carbs, protein and plenty of supporting nutrients. That makes it great for the pre-exercise fuel-up as well as ideal for post-workout recovery. Gluten-free blueberry muffins Want a baked treat that will give you the energy you need? These muffins are a great option – especially if you need a fuel injection without the gluten. Poached eggs on toast This classic breakfast needs no makeover to support your gym efforts. All about that power couple of carb and protein, it’s a quick and easy winner. If you want to up your poached egg game as well as your fitness, we have a nifty technique that makes it easy – using a seive. Banana pancakes Morehan points out that bananas make a great snack, pre-exercise. They’re packed with potassium which helps support our muscles during exercise. Throw some slices on a pancake stack and you’ve got easy-to-digest energy with muscle regulating minerals all wrapped up in one irresistible meal. Healthy banana berry smoothie Protein-rich smoothies are your friend post-workout, but one with carbs could be ideal before you hit the gym. Especially if you’re running low on time and need to eat on the go. This version by Dr Rupy has it all."
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Exercise smarter, not harder, by tweaking your diet with help from a pro. https://ichef.bbci.co.uk/images/ic/480xn/p0ll83bk.jpg Aimee Ellen O'Keeffe has spent her career improving diets of both professional athletes and sports enthusiasts As a performance nutritionist for pro sports teams (currently the Red Roses and Williams Racing, previously Manchester United’s women’s team and Liverpool FC’s academy), Aimee Ellen O’Keeffe specialises in helping athletes up their game. While we might be part-time gym goers as opposed to fully fledged sportspeople, there are plenty of lessons we can take from the nutritional nuggets that O’Keeffe shares with seasoned athletes. Here’s her advice for fuelling up to get more out of your exercise. 1. Eat more carbs “Carbohydrates have a stigma attached to them that’s hung around like a bad smell for generations,” says O’Keeffe. “The negativity around this macronutrient is ever present among women and in female sport predominantly – but is also common in male spaces too. “They really are your friend and not your enemy when it comes to energy and performance. No gold medal has ever been won in sports without carbs. Carbohydrates are vital for maximising your potential when it comes to physical training, but also help fuel the brain. “When you train or compete, your muscles rely heavily on stored carbohydrate (glycogen) for energy. If those stores are low, fatigue sets in faster, performance drops and recovery slows down.” When asked how much we should be taking in, O’Keeffe steers us to the daily recommendations suggested by the American College of Sports Medicine. Light activity: 3–5g per kg of bodyweightModerate: 5–7g per kg of bodyweightHigh endurance: 6–10g per kg of bodyweightExtreme training loads: 8–12g per kg of bodyweight Light activity: 3–5g per kg of bodyweight Light activity: 3–5g per kg of bodyweight Moderate: 5–7g per kg of bodyweight Moderate: 5–7g per kg of bodyweight High endurance: 6–10g per kg of bodyweight High endurance: 6–10g per kg of bodyweight Extreme training loads: 8–12g per kg of bodyweight Extreme training loads: 8–12g per kg of bodyweight 2. Eat in line with your goal “The diets of a regular person would differ greatly to a professional athlete. The energy expenditure of a ‘regular’ person would be a lot less, meaning they wouldn’t need anywhere near as many calories or carbohydrates. “It’s important to align your actions to your goal. Problems occur when people eat too much (which causes weight gain) because they feel they have to ‘fuel up’. In reality, they often just need to eat a little more around training sessions to enable them to push hard and progress.” 3. You need protein, not ultra-processed protein products “Protein is a majorly important macronutrient for regular people and pro athletes, whatever goal you may have. “Whether you’re looking to lose fat, improve your performance or gain muscle, protein has to be ever present and the research shows that a daily intake of 1.4–2.0 grams per kg of bodyweight can support those goals.” But don’t feel the need to take shortcuts when upping your protein: those convenient protein puddings, fibre bars and ‘high-protein’ cereals can’t really compete with protein-rich wholefoods. “From a nutritionist’s perspective, I see these products as tools, not essentials. They can be convenient and practical, especially for busy athletes or those on the go – but they shouldn’t be your main source of nourishment. “You absolutely can meet your protein and fibre needs through wholefoods, often more affordably and with better overall nutrient density. “Greek yoghurt, eggs, beans, fish, lean meat and tofu are all great sources of protein and can be pretty affordable. Fibre-rich foods like oats, fruit, veggies, wholegrains, legumes and nuts are easy to work with too.” “The challenge is often access, practicality and time. That’s where some UPFs can serve a purpose. A ready-made protein shake after a gym session when you’re tight for time is better than skipping recovery altogether. “But long term, I always encourage athletes to build their meals around real food first. Wholefoods give you more than just macros – they provide vitamins, minerals and antioxidants that support immune function, recovery and overall health. 4. Recovery is just as important as fuelling “Post exercise, the focus shifts more towards protein for recovery,” explains O’Keeffe. She highlights that the reason people – whether professional athletes or just casual gym goers – pick up niggling injuries or end up out of action after a heavy workout is because they’re not getting the restorative nutrients their body needs. “There’s no such thing as overtraining, just under recovering,” she says. It’s not just about protein though, notes O’Keeffe. It’s also important to add colourful fruits or vegetables. “This will help reduce inflammation and also support immune health and digestion – which is especially important when training regularly or at high intensities.” Originally published June 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "Exercise smarter, not harder, by tweaking your diet with help from a pro. https://ichef.bbci.co.uk/images/ic/480xn/p0ll83bk.jpg Aimee Ellen O'Keeffe has spent her career improving diets of both professional athletes and sports enthusiasts As a performance nutritionist for pro sports teams (currently the Red Roses and Williams Racing, previously Manchester United’s women’s team and Liverpool FC’s academy), Aimee Ellen O’Keeffe specialises in helping athletes up their game. While we might be part-time gym goers as opposed to fully fledged sportspeople, there are plenty of lessons we can take from the nutritional nuggets that O’Keeffe shares with seasoned athletes. Here’s her advice for fuelling up to get more out of your exercise. 1. Eat more carbs “Carbohydrates have a stigma attached to them that’s hung around like a bad smell for generations,” says O’Keeffe. “The negativity around this macronutrient is ever present among women and in female sport predominantly – but is also common in male spaces too. “They really are your friend and not your enemy when it comes to energy and performance. No gold medal has ever been won in sports without carbs. Carbohydrates are vital for maximising your potential when it comes to physical training, but also help fuel the brain. “When you train or compete, your muscles rely heavily on stored carbohydrate (glycogen) for energy. If those stores are low, fatigue sets in faster, performance drops and recovery slows down.” When asked how much we should be taking in, O’Keeffe steers us to the daily recommendations suggested by the American College of Sports Medicine. Light activity: 3–5g per kg of bodyweightModerate: 5–7g per kg of bodyweightHigh endurance: 6–10g per kg of bodyweightExtreme training loads: 8–12g per kg of bodyweight Light activity: 3–5g per kg of bodyweight Light activity: 3–5g per kg of bodyweight Moderate: 5–7g per kg of bodyweight Moderate: 5–7g per kg of bodyweight High endurance: 6–10g per kg of bodyweight High endurance: 6–10g per kg of bodyweight Extreme training loads: 8–12g per kg of bodyweight Extreme training loads: 8–12g per kg of bodyweight 2. Eat in line with your goal “The diets of a regular person would differ greatly to a professional athlete. The energy expenditure of a ‘regular’ person would be a lot less, meaning they wouldn’t need anywhere near as many calories or carbohydrates. “It’s important to align your actions to your goal. Problems occur when people eat too much (which causes weight gain) because they feel they have to ‘fuel up’. In reality, they often just need to eat a little more around training sessions to enable them to push hard and progress.” 3. You need protein, not ultra-processed protein products “Protein is a majorly important macronutrient for regular people and pro athletes, whatever goal you may have. “Whether you’re looking to lose fat, improve your performance or gain muscle, protein has to be ever present and the research shows that a daily intake of 1.4–2.0 grams per kg of bodyweight can support those goals.” But don’t feel the need to take shortcuts when upping your protein: those convenient protein puddings, fibre bars and ‘high-protein’ cereals can’t really compete with protein-rich wholefoods. “From a nutritionist’s perspective, I see these products as tools, not essentials. They can be convenient and practical, especially for busy athletes or those on the go – but they shouldn’t be your main source of nourishment. “You absolutely can meet your protein and fibre needs through wholefoods, often more affordably and with better overall nutrient density. “Greek yoghurt, eggs, beans, fish, lean meat and tofu are all great sources of protein and can be pretty affordable. Fibre-rich foods like oats, fruit, veggies, wholegrains, legumes and nuts are easy to work with too.” “The challenge is often access, practicality and time. That’s where some UPFs can serve a purpose. A ready-made protein shake after a gym session when you’re tight for time is better than skipping recovery altogether. “But long term, I always encourage athletes to build their meals around real food first. Wholefoods give you more than just macros – they provide vitamins, minerals and antioxidants that support immune function, recovery and overall health. 4. Recovery is just as important as fuelling “Post exercise, the focus shifts more towards protein for recovery,” explains O’Keeffe. She highlights that the reason people – whether professional athletes or just casual gym goers – pick up niggling injuries or end up out of action after a heavy workout is because they’re not getting the restorative nutrients their body needs. “There’s no such thing as overtraining, just under recovering,” she says. It’s not just about protein though, notes O’Keeffe. It’s also important to add colourful fruits or vegetables. “This will help reduce inflammation and also support immune health and digestion – which is especially important when training regularly or at high intensities.” Originally published June 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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A diagnosis of prediabetes can be scary, but making changes to your diet could have a big impact, say experts https://ichef.bbci.co.uk/images/ic/480xn/p0lmm5jp.jpg Trigger warning: Please note, this article contains information and advice on rapid weight loss. This may be triggering. This should only be considered under the supervision and advice of a medical professional – such as your GP. This article is focussed on prediabetes that precedes type 2 diabetes and not type 1 diabetes. In the UK, one in nine adults is reported to have prediabetes, meaning they are at imminent risk of developing type 2 diabetes. Having prediabetes essentially means that your blood sugar levels are higher than normal, although not as high as they’d be if you did have type 2. Making lifestyle changes – including, crucially, to your diet – can not only prevent the development of type 2, but also rid you of prediabetes completely, says Esther Walden, senior clinical advisor at Diabetes UK. “For some people, hearing [they’ve got] prediabetes can feel as though a diagnosis of type 2 diabetes is inevitable, but many people can reduce their risk. “With the right support, up to 50% of cases of type 2 diabetes can be prevented or delayed by eating healthily, increasing activity levels and, if you are overweight, losing weight.” How do you know if you have prediabetes? Prediabetes can be totally symptomless, meaning it can easily go undiagnosed. “Unfortunately, many people don’t know they have prediabetes unless raised blood glucose levels are picked up as part of a routine screening check-up,” explains Dr Amanda Avery, associate professor in nutrition and dietetics at the University of Nottingham. Can your diet cause prediabetes? There are a few different factors that can determine your risk of developing prediabetes – everything from ethnicity and age to diet and weight are significant players. “Insulin – a hormone produced in the pancreas – is instrumental in keeping blood glucose levels as normal as possible. If a person has excess weight, especially around their middle, this can make it more difficult for insulin to control glucose levels. “Essentially, with increasing amounts of excess body fat, the cells become more resistant to the action of insulin. The body tries really hard to produce more insulin to counteract this effect, but it can only do this for so long.” So, lifestyles and eating habits that lead to excess body fat can increase the risk of someone developing prediabetes. Related stories How many calories do I need? Use our calorie calculatorHow to eat to avoid blood sugar spikesHow changing my diet put my type 2 diabetes into remission How many calories do I need? Use our calorie calculator How many calories do I need? Use our calorie calculator How to eat to avoid blood sugar spikes How to eat to avoid blood sugar spikes How changing my diet put my type 2 diabetes into remission How changing my diet put my type 2 diabetes into remission How to change your diet if you have prediabetes “Everyone is individual, so there isn’t a ‘one-size-fits-all’ way of eating for everyone who’s prediabetic,” says Walden. That said, certain kinds of diets – for instance, those that are high in fat with high-GI and low fibre – “are linked to an increased risk of type 2 diabetes.” Here are four things to consider that research suggests could delay or even prevent the onset of type 2. 1. Lose 10% of your weight Before you set out to lose weight, always check with your doctor. Ask if it’s likely your prediabetes is linked to your weight, and whether it’s safe for you to shed some pounds. Prof Roy Taylor, doctor, researcher and author of the recently updated Life Without Diabetes, led the 2011 research which first proved type 2 disease can be reversible. “For most people, losing 10% of your current body weight will correct the underlying problem, as it will empty out excessive levels of fat that have built up in the liver,” he explains. “That achieves what would have been regarded as magic even a decade ago. The risk of going on to develop full-blown diabetes disappears – provided that the weight is not allowed to creep up again. Crucially, what matters here is the proportion of your total weight that you lose. “The concept of ‘obesity’ is not relevant,” explains Taylor. “An individual gets prediabetes when they exceed a ‘personal fat threshold’, which might be any level of excess weight. Taylor’s point is that individual fat thresholds vary, so even people who aren’t classified as obese can still be at risk. While experts normally steer clear of hard-to-maintain rapid weight-loss diets, Taylor says when it comes to prediabetes, they do have their merit. “People differ, but bear in mind that the rapid weight loss method (800 calories a day) has repeatedly been shown to be successful in ridding people of type 2 diabetes (and it is the basis of the NHS Path to Remission Programme for type 2 diabetes).” That said, it’s always important to make sure you’re still getting the nutrients you need. 2. Maintain your new (lower) weight Some people find that a very low-calorie diet can help them lose a significant amount of weight quickly – but diets like this aren’t sustainable for very long. So, it’s important to find a way to keep the weight off that’s realistic in the long term. Diabetes UK says that the Mediterranean diet, DASH diet, vegetarian and vegan diets, the Nordic diet and moderately cutting down on carbohydrates are all linked to reducing the risk of type 2 diabetes. And they are far more achievable than more drastic diets. These examples are also still varied, fibre-rich and can be low-GI, which supports overall health. 3. Cut back on these ingredients Studies link some particular foods and drinks to an increased risk of type 2 diabetes – so it is helpful to try to reduce these in your overall diet. Walden says these include: Sugar sweetened drinks They’re linked to weight gain as they’re often calorific but also unlikely to offer satiety and they can bring about blood sugar spikes which, over time, could impact insulin resistance. Red and processed meats (like beef, lamb, pork, ham and sausages) The World Health Organisation (WHO) has reported a link between excess red and processed meat consumption and an increase in type 2 diabetes. Refined carbohydrates (like sugary snacks, white bread, sugary cereals) Research has found that ‘high starch, low fibre and a high starch-to-cereal fibre ratio were associated with a higher risk of T2D.’ These are more commonly found in refined carbs because the processing frequently removes the fibre, leaving the starch ratio higher than in unrefined carbs. Potatoes (particularly French fries) Diabetes UK points out that frequent consumption of the humble spud could lead to a higher-risk of developing type 2 diabetes. This is believed to be because they have a relatively high-GI. One study found that ‘replacement of potatoes with wholegrains was associated with a lower T2D risk.’ 4. Eat ingredients linked to a decreased risk of diabetes “Research has shown us that the following foods and drinks can be associated with a decreased risk [of developing type 2 diabetes],” says Walden. Fruit and veg (including specifically green leafy veg, blueberries, grapes and apples) A 2012 study found that both root veg and green leafy veg were linked to a reduced risk, while a 2013 study investigating whether certain fruits were linked to a reduced risk of developing type 2 diabetes found that blueberries, grapes and apples came out on top. Wholegrains There are several studies which highlight how increasing the amount of wholegrains in a person’s diet reduces the risk of type 2 diabetes. One 2015 study showed that three servings of wholegrain foods each day (45g in total) could decrease the risk of type 2 diabetes by 20%. Yogurt and cheese It’s been shown that a person could have a 5% less risk if they consumed dairy daily. This increased to 10% if the dairy was lower fat. A 2016 study also found that regularly eating yoghurt could lower the risk by 14%. Unsweetened tea and coffee Regular coffee drinkers (whether they go for caffeinated or decaffeinated) are associated with having a lower risk of type 2 diabetes, says one study. And another found daily cups of tea (they examined black, green and oolong tea) was associated with a lower risk of developing type 2 diabetes. Don’t panic Being told you’re prediabetic can be scary, but Avery urges anyone with a diagnosis to see it as an opportunity and motivator to boost your health and potentially even stop type 2 from developing altogether. If overhauling your diet sounds intimidating or unrealistic, start with small, achievable steps, says Avery. “Small dietary changes can make a huge difference, especially if it helps a person to achieve a healthier weight.” If you are concerned about prediabetes and diabetes, help and support is available. Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "A diagnosis of prediabetes can be scary, but making changes to your diet could have a big impact, say experts https://ichef.bbci.co.uk/images/ic/480xn/p0lmm5jp.jpg Trigger warning: Please note, this article contains information and advice on rapid weight loss. This may be triggering. This should only be considered under the supervision and advice of a medical professional – such as your GP. This article is focussed on prediabetes that precedes type 2 diabetes and not type 1 diabetes. In the UK, one in nine adults is reported to have prediabetes, meaning they are at imminent risk of developing type 2 diabetes. Having prediabetes essentially means that your blood sugar levels are higher than normal, although not as high as they’d be if you did have type 2. Making lifestyle changes – including, crucially, to your diet – can not only prevent the development of type 2, but also rid you of prediabetes completely, says Esther Walden, senior clinical advisor at Diabetes UK. “For some people, hearing [they’ve got] prediabetes can feel as though a diagnosis of type 2 diabetes is inevitable, but many people can reduce their risk. “With the right support, up to 50% of cases of type 2 diabetes can be prevented or delayed by eating healthily, increasing activity levels and, if you are overweight, losing weight.” How do you know if you have prediabetes? Prediabetes can be totally symptomless, meaning it can easily go undiagnosed. “Unfortunately, many people don’t know they have prediabetes unless raised blood glucose levels are picked up as part of a routine screening check-up,” explains Dr Amanda Avery, associate professor in nutrition and dietetics at the University of Nottingham. Can your diet cause prediabetes? There are a few different factors that can determine your risk of developing prediabetes – everything from ethnicity and age to diet and weight are significant players. “Insulin – a hormone produced in the pancreas – is instrumental in keeping blood glucose levels as normal as possible. If a person has excess weight, especially around their middle, this can make it more difficult for insulin to control glucose levels. “Essentially, with increasing amounts of excess body fat, the cells become more resistant to the action of insulin. The body tries really hard to produce more insulin to counteract this effect, but it can only do this for so long.” So, lifestyles and eating habits that lead to excess body fat can increase the risk of someone developing prediabetes. Related stories How many calories do I need? Use our calorie calculatorHow to eat to avoid blood sugar spikesHow changing my diet put my type 2 diabetes into remission How many calories do I need? Use our calorie calculator How many calories do I need? Use our calorie calculator How to eat to avoid blood sugar spikes How to eat to avoid blood sugar spikes How changing my diet put my type 2 diabetes into remission How changing my diet put my type 2 diabetes into remission How to change your diet if you have prediabetes “Everyone is individual, so there isn’t a ‘one-size-fits-all’ way of eating for everyone who’s prediabetic,” says Walden. That said, certain kinds of diets – for instance, those that are high in fat with high-GI and low fibre – “are linked to an increased risk of type 2 diabetes.” Here are four things to consider that research suggests could delay or even prevent the onset of type 2. 1. Lose 10% of your weight Before you set out to lose weight, always check with your doctor. Ask if it’s likely your prediabetes is linked to your weight, and whether it’s safe for you to shed some pounds. Prof Roy Taylor, doctor, researcher and author of the recently updated Life Without Diabetes, led the 2011 research which first proved type 2 disease can be reversible. “For most people, losing 10% of your current body weight will correct the underlying problem, as it will empty out excessive levels of fat that have built up in the liver,” he explains. “That achieves what would have been regarded as magic even a decade ago. The risk of going on to develop full-blown diabetes disappears – provided that the weight is not allowed to creep up again. Crucially, what matters here is the proportion of your total weight that you lose. “The concept of ‘obesity’ is not relevant,” explains Taylor. “An individual gets prediabetes when they exceed a ‘personal fat threshold’, which might be any level of excess weight. Taylor’s point is that individual fat thresholds vary, so even people who aren’t classified as obese can still be at risk. While experts normally steer clear of hard-to-maintain rapid weight-loss diets, Taylor says when it comes to prediabetes, they do have their merit. “People differ, but bear in mind that the rapid weight loss method (800 calories a day) has repeatedly been shown to be successful in ridding people of type 2 diabetes (and it is the basis of the NHS Path to Remission Programme for type 2 diabetes).” That said, it’s always important to make sure you’re still getting the nutrients you need. 2. Maintain your new (lower) weight Some people find that a very low-calorie diet can help them lose a significant amount of weight quickly – but diets like this aren’t sustainable for very long. So, it’s important to find a way to keep the weight off that’s realistic in the long term. Diabetes UK says that the Mediterranean diet, DASH diet, vegetarian and vegan diets, the Nordic diet and moderately cutting down on carbohydrates are all linked to reducing the risk of type 2 diabetes. And they are far more achievable than more drastic diets. These examples are also still varied, fibre-rich and can be low-GI, which supports overall health. 3. Cut back on these ingredients Studies link some particular foods and drinks to an increased risk of type 2 diabetes – so it is helpful to try to reduce these in your overall diet. Walden says these include: Sugar sweetened drinks They’re linked to weight gain as they’re often calorific but also unlikely to offer satiety and they can bring about blood sugar spikes which, over time, could impact insulin resistance. Red and processed meats (like beef, lamb, pork, ham and sausages) The World Health Organisation (WHO) has reported a link between excess red and processed meat consumption and an increase in type 2 diabetes. Refined carbohydrates (like sugary snacks, white bread, sugary cereals) Research has found that ‘high starch, low fibre and a high starch-to-cereal fibre ratio were associated with a higher risk of T2D.’ These are more commonly found in refined carbs because the processing frequently removes the fibre, leaving the starch ratio higher than in unrefined carbs. Potatoes (particularly French fries) Diabetes UK points out that frequent consumption of the humble spud could lead to a higher-risk of developing type 2 diabetes. This is believed to be because they have a relatively high-GI. One study found that ‘replacement of potatoes with wholegrains was associated with a lower T2D risk.’ 4. Eat ingredients linked to a decreased risk of diabetes “Research has shown us that the following foods and drinks can be associated with a decreased risk [of developing type 2 diabetes],” says Walden. Fruit and veg (including specifically green leafy veg, blueberries, grapes and apples) A 2012 study found that both root veg and green leafy veg were linked to a reduced risk, while a 2013 study investigating whether certain fruits were linked to a reduced risk of developing type 2 diabetes found that blueberries, grapes and apples came out on top. Wholegrains There are several studies which highlight how increasing the amount of wholegrains in a person’s diet reduces the risk of type 2 diabetes. One 2015 study showed that three servings of wholegrain foods each day (45g in total) could decrease the risk of type 2 diabetes by 20%. Yogurt and cheese It’s been shown that a person could have a 5% less risk if they consumed dairy daily. This increased to 10% if the dairy was lower fat. A 2016 study also found that regularly eating yoghurt could lower the risk by 14%. Unsweetened tea and coffee Regular coffee drinkers (whether they go for caffeinated or decaffeinated) are associated with having a lower risk of type 2 diabetes, says one study. And another found daily cups of tea (they examined black, green and oolong tea) was associated with a lower risk of developing type 2 diabetes. Don’t panic Being told you’re prediabetic can be scary, but Avery urges anyone with a diagnosis to see it as an opportunity and motivator to boost your health and potentially even stop type 2 from developing altogether. If overhauling your diet sounds intimidating or unrealistic, start with small, achievable steps, says Avery. “Small dietary changes can make a huge difference, especially if it helps a person to achieve a healthier weight.” If you are concerned about prediabetes and diabetes, help and support is available. Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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} | 3ff32a4cd5777f3f21d772f7c09c34146de7a2fc7392b12390af230e89aaa263 | Could this food movement kick-start your love of exercise?
https://ichef.bbci.co.uk/images/ic/480xn/p0bcx43j.jpg Do you find yourself constantly resolving to embark on a healthier diet and fitness regime only to feel bad about yourself because you struggle to keep it up? Rather than set unrealistic expectations to begin with, Fitness coach Tally Rye, believes we need to have a kinder attitude to ourselves. The personal trainer is a big believer in 'intuitive movement'. Below, Tally explains exactly what it means to her and most importantly, gives top tips on how we can all establish a healthy relationship with exercise. Are we thinking about exercise all wrong? “In my earlier 20s, I had a quite obsessive and controlling relationship with food and exercise," says Tally. While at drama school she wanted to be fit and healthy, but all the advice she found online focussed on cutting out foods and weight loss. "I went along with that information, and didn't realise until it was too late, that I'd become obsessive." Tally realised she couldn’t continue along this path, which is when she discovered intuitive eating. “It put so many pieces into place. The framework makes you dissect and re-evaluate your relationship with food.” Intuitive eating is regarded as "an anti-diet". It follows principles including avoiding labelling food as 'good' or 'bad', eating when you're hungry and stopping when you're full, and focusses on making sure you enjoy your food. "Just as our relationships with food can be complicated, so can our relationships with exercise, and I felt there needed to be something comprehensive for exercise too, so I was really drawn to this idea of intuitive movement," says the London-based personal trainer. “Intuitive movement is an extension of intuitive eating,” explains Tally. The key aim is to move away from ‘diet culture’. “It's about changing the mindset behind why you're choosing to move and caring for your body rather than punishing it,” says Tally. So, when it comes to exercising the intuitive movement way, the same principles that apply to food, can be applied to exercise too: seeking pleasure from the exercise you do, doing it at a time that's right for you and stopping when you want to. Essentially, putting yourself in control rather than following traditional rules which may not suit you. The approach uses your enjoyment as a motivation for moving your body, rather than what you look like – so no more before and after pictures! The idea is you learn your body's internal cues when thinking about what type of exercise you'd like to do and how long you'd like to do it for. Finding what works for you Discovering exactly what motivates us to exercise is key. Back in 2012, research highlighted that when exercise is externally-prescribed, or utilitarian, "such as might be prevalent in fitness clubs", and not personal to individuals, there was a higher drop-out rate, suggesting it may not encourage long-term exercise. In comparison, the research showed that internal motivation, such as setting personal goals and values, often leads to regular participation in physical activity, as "the person experiences feelings of enjoyment, the exercise of their skills, personal accomplishment, and excitement”. More recently, research has highlighted that our motivation to exercise can greatly be impacted by how we are feeling in the moment. Basically, not everyone is motivated by the same things, at the same time. Some people may want to exercise shortly after waking up - to help feel alert for the day. Others may find setting a personal record in an activity rewarding, and for others, it could be the social aspect of a class or sport. Tally advises writing down the kind of benefits you feel when you move. “When I'm lifting something heavy in the gym and I feel physically stronger, that gives me confidence,” she says, adding a “team mentality” from sports and getting out into green spaces relaxes her and helps her mental health. “I feel much less stressed and able to cope with the day.” In the same way we try various recipes and discover different dishes we enjoy, Tally explains you don’t have to limit yourself to one activity either, you can try many things and stick at the ones you get on with. Related stories Easy exercises you can do at home to boost strength and healthWill eating more protein help you get fit at home?Can you train your metabolism to work faster? Easy exercises you can do at home to boost strength and health Will eating more protein help you get fit at home? Can you train your metabolism to work faster? Tally and dietitian Tai Ibitoye discuss when you should eat around your workout. Start small While the NHS recommend at least 150 minutes of moderate intensity activity a week or 75 minutes of vigorous intensity activity a week, if you don’t – or can’t – do that amount, don’t let it put you off doing what you are able to do. In Tally’s experience, when people don’t have time or the fitness levels to do the recommended amount of exercise, they may not do any at all. "Any movement is better than none," she says, adding: “intuitive movement is about taking away the pressure and not having rigid rules and instead saying, 'I'm just doing my best with what I can achieve this week, or this month or today’.” You can find smaller activities to do which works around your schedule, while being fun and achievable. You don’t need to hit the gym for an hour a day (unless you want to). Walking, housework and gardening are all physical activities. “Adding discipline, routine and structure to your life is not a bad thing,” says Tally, but if you’re just starting out, short on time, or recovering from illness or injury Tally points out it’s important to have an element of compassion and understanding with yourself. Avoiding harmful advice https://ichef.bbci.co.uk/images/ic/480xn/p0bdm8z3.jpg Tally’s top tips for exercising using intuitive movement: “If people make you feel bad about yourself, and make you feel ashamed of your body in some way, those are key red flags to ignore their advice.” “If people make you feel bad about yourself, and make you feel ashamed of your body in some way, those are key red flags to ignore their advice.” “Ignore the voices telling you ‘no pain, no gain’, and that everything you do should be exhausting, painful and punishing. Intuitive movement is all about making you trust yourself more. If it doesn't feel right for you, be it on a physical or mental level, don’t do it!” “Ignore the voices telling you ‘no pain, no gain’, and that everything you do should be exhausting, painful and punishing. Intuitive movement is all about making you trust yourself more. If it doesn't feel right for you, be it on a physical or mental level, don’t do it!” “It doesn’t need to be all-or-nothing. It’s important to get realistic about your life, time and energy levels, to find out what is achievable for you long-term. Whether that is walking to places you would have driven to in the past or just getting outside more. Slowly introducing physical activity is much more sustainable than trying to do too much, too quickly.” “It doesn’t need to be all-or-nothing. It’s important to get realistic about your life, time and energy levels, to find out what is achievable for you long-term. Whether that is walking to places you would have driven to in the past or just getting outside more. Slowly introducing physical activity is much more sustainable than trying to do too much, too quickly.” This article was originally published in January 2022. Updated June 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer. | {
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"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0bcx43j.jpg Do you find yourself constantly resolving to embark on a healthier diet and fitness regime only to feel bad about yourself because you struggle to keep it up? Rather than set unrealistic expectations to begin with, Fitness coach Tally Rye, believes we need to have a kinder attitude to ourselves. The personal trainer is a big believer in 'intuitive movement'. Below, Tally explains exactly what it means to her and most importantly, gives top tips on how we can all establish a healthy relationship with exercise. Are we thinking about exercise all wrong? “In my earlier 20s, I had a quite obsessive and controlling relationship with food and exercise,\" says Tally. While at drama school she wanted to be fit and healthy, but all the advice she found online focussed on cutting out foods and weight loss. \"I went along with that information, and didn't realise until it was too late, that I'd become obsessive.\" Tally realised she couldn’t continue along this path, which is when she discovered intuitive eating. “It put so many pieces into place. The framework makes you dissect and re-evaluate your relationship with food.” Intuitive eating is regarded as \"an anti-diet\". It follows principles including avoiding labelling food as 'good' or 'bad', eating when you're hungry and stopping when you're full, and focusses on making sure you enjoy your food. \"Just as our relationships with food can be complicated, so can our relationships with exercise, and I felt there needed to be something comprehensive for exercise too, so I was really drawn to this idea of intuitive movement,\" says the London-based personal trainer. “Intuitive movement is an extension of intuitive eating,” explains Tally. The key aim is to move away from ‘diet culture’. “It's about changing the mindset behind why you're choosing to move and caring for your body rather than punishing it,” says Tally. So, when it comes to exercising the intuitive movement way, the same principles that apply to food, can be applied to exercise too: seeking pleasure from the exercise you do, doing it at a time that's right for you and stopping when you want to. Essentially, putting yourself in control rather than following traditional rules which may not suit you. The approach uses your enjoyment as a motivation for moving your body, rather than what you look like – so no more before and after pictures! The idea is you learn your body's internal cues when thinking about what type of exercise you'd like to do and how long you'd like to do it for. Finding what works for you Discovering exactly what motivates us to exercise is key. Back in 2012, research highlighted that when exercise is externally-prescribed, or utilitarian, \"such as might be prevalent in fitness clubs\", and not personal to individuals, there was a higher drop-out rate, suggesting it may not encourage long-term exercise. In comparison, the research showed that internal motivation, such as setting personal goals and values, often leads to regular participation in physical activity, as \"the person experiences feelings of enjoyment, the exercise of their skills, personal accomplishment, and excitement”. More recently, research has highlighted that our motivation to exercise can greatly be impacted by how we are feeling in the moment. Basically, not everyone is motivated by the same things, at the same time. Some people may want to exercise shortly after waking up - to help feel alert for the day. Others may find setting a personal record in an activity rewarding, and for others, it could be the social aspect of a class or sport. Tally advises writing down the kind of benefits you feel when you move. “When I'm lifting something heavy in the gym and I feel physically stronger, that gives me confidence,” she says, adding a “team mentality” from sports and getting out into green spaces relaxes her and helps her mental health. “I feel much less stressed and able to cope with the day.” In the same way we try various recipes and discover different dishes we enjoy, Tally explains you don’t have to limit yourself to one activity either, you can try many things and stick at the ones you get on with. Related stories Easy exercises you can do at home to boost strength and healthWill eating more protein help you get fit at home?Can you train your metabolism to work faster? Easy exercises you can do at home to boost strength and health Will eating more protein help you get fit at home? Can you train your metabolism to work faster? Tally and dietitian Tai Ibitoye discuss when you should eat around your workout. Start small While the NHS recommend at least 150 minutes of moderate intensity activity a week or 75 minutes of vigorous intensity activity a week, if you don’t – or can’t – do that amount, don’t let it put you off doing what you are able to do. In Tally’s experience, when people don’t have time or the fitness levels to do the recommended amount of exercise, they may not do any at all. \"Any movement is better than none,\" she says, adding: “intuitive movement is about taking away the pressure and not having rigid rules and instead saying, 'I'm just doing my best with what I can achieve this week, or this month or today’.” You can find smaller activities to do which works around your schedule, while being fun and achievable. You don’t need to hit the gym for an hour a day (unless you want to). Walking, housework and gardening are all physical activities. “Adding discipline, routine and structure to your life is not a bad thing,” says Tally, but if you’re just starting out, short on time, or recovering from illness or injury Tally points out it’s important to have an element of compassion and understanding with yourself. Avoiding harmful advice https://ichef.bbci.co.uk/images/ic/480xn/p0bdm8z3.jpg Tally’s top tips for exercising using intuitive movement: “If people make you feel bad about yourself, and make you feel ashamed of your body in some way, those are key red flags to ignore their advice.” “If people make you feel bad about yourself, and make you feel ashamed of your body in some way, those are key red flags to ignore their advice.” “Ignore the voices telling you ‘no pain, no gain’, and that everything you do should be exhausting, painful and punishing. Intuitive movement is all about making you trust yourself more. If it doesn't feel right for you, be it on a physical or mental level, don’t do it!” “Ignore the voices telling you ‘no pain, no gain’, and that everything you do should be exhausting, painful and punishing. Intuitive movement is all about making you trust yourself more. If it doesn't feel right for you, be it on a physical or mental level, don’t do it!” “It doesn’t need to be all-or-nothing. It’s important to get realistic about your life, time and energy levels, to find out what is achievable for you long-term. Whether that is walking to places you would have driven to in the past or just getting outside more. Slowly introducing physical activity is much more sustainable than trying to do too much, too quickly.” “It doesn’t need to be all-or-nothing. It’s important to get realistic about your life, time and energy levels, to find out what is achievable for you long-term. Whether that is walking to places you would have driven to in the past or just getting outside more. Slowly introducing physical activity is much more sustainable than trying to do too much, too quickly.” This article was originally published in January 2022. Updated June 2025 Want more? Visit BBC Food on Instagram, Facebook and Pinterest or watch the latest Food TV programmes on BBC iPlayer."
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} | d35ac24d41e34c35490639ed480499d6fdc4ffd7af2da3bfcbb6e6a53e02a463 | Vegan mango and passion fruit millefeuille recipe
An average of 0.0 out of 5 stars from 0 ratings An easy and impressive chocolate, coconut and tropical fruit dessert (that happens to be vegan!) 4 sheets filo pastry50ml/2fl oz coconut oil, plus extra for brushing10g/⅓oz icing sugar, plus extra for dusting1 tbsp demerara sugar1 banana, peeled and sliced at an angle 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing sugar, plus extra for dusting 1 tbsp demerara sugar 1 banana, peeled and sliced at an angle 200ml/7fl oz coconut cream, refrigerated until cold1 vanilla pod, seeds only1½ tbsp maple syrup 200ml/7fl oz coconut cream, refrigerated until cold 1 vanilla pod, seeds only 1½ tbsp maple syrup 100g/3½oz 70% vegan chocolate, roughly chopped250ml tin coconut milk1 tbsp maple syrup10g lime leaves 100g/3½oz 70% vegan chocolate, roughly chopped 250ml tin coconut milk 1 tbsp maple syrup 10g lime leaves 1 mango, peeled and chopped into cubes1 passion fruit, seeds only2 tbsp mint leaves 1 mango, peeled and chopped into cubes 1 passion fruit, seeds only 2 tbsp mint leaves Method Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside.Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth.To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour.To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar. Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside. Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside. Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth. To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour. To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar. To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings An easy and impressive chocolate, coconut and tropical fruit dessert (that happens to be vegan!) 4 sheets filo pastry50ml/2fl oz coconut oil, plus extra for brushing10g/⅓oz icing sugar, plus extra for dusting1 tbsp demerara sugar1 banana, peeled and sliced at an angle 4 sheets filo pastry 50ml/2fl oz coconut oil, plus extra for brushing 10g/⅓oz icing sugar, plus extra for dusting 1 tbsp demerara sugar 1 banana, peeled and sliced at an angle 200ml/7fl oz coconut cream, refrigerated until cold1 vanilla pod, seeds only1½ tbsp maple syrup 200ml/7fl oz coconut cream, refrigerated until cold 1 vanilla pod, seeds only 1½ tbsp maple syrup 100g/3½oz 70% vegan chocolate, roughly chopped250ml tin coconut milk1 tbsp maple syrup10g lime leaves 100g/3½oz 70% vegan chocolate, roughly chopped 250ml tin coconut milk 1 tbsp maple syrup 10g lime leaves 1 mango, peeled and chopped into cubes1 passion fruit, seeds only2 tbsp mint leaves 1 mango, peeled and chopped into cubes 1 passion fruit, seeds only 2 tbsp mint leaves Method Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside.Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth.To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour.To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar. Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside. Brush the filo sheets with a little coconut oil and dust with icing sugar. Cut each sheet into three rectangles and cut each of these into two triangles. Place a frying pan over a high heat, add the coconut oil and cook each triangle for 1 minute on both sides. Set aside. Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. Put the banana slices on a baking tray and sprinkle over the sugar. Lightly blow torch until caramelised. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth. To make the coconut cream, place all the ingredients in a bowl and whip with an electric or balloon whisk until combined and smooth. To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. To make the chocolate sauce, put the chocolate into a heatproof bowl and place over a saucepan of lightly simmering water, being careful not to let the water touch the bowl. Gently stir until melted. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour. In a separate saucepan, bring the coconut milk, maple syrup and lime leaves to the boil over a high heat. Whisk in the melted chocolate until smooth and uniform in colour. To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar. To serve, layer the pastry triangles, chopped mango, caramelised banana and coconut cream three times. Top with the passion fruit seeds and mint leaves. Drizzle over the chocolate sauce and dust with icing sugar."
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} | 3d129d4cd8b54b21de6d525c0087e173b5c0cb904ff0ac8f7deb154e2f42a23a | Seared tuna steaks with anchovy sauce recipe
An average of 4.8 out of 5 stars from 11 ratings This simple fish supper is a healthy and quick mid-week dinner option. 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas1 tbsp olive oilsalt and freshly ground black pepper 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas 1 tbsp olive oil salt and freshly ground black pepper 5 anchovy fillets in olive oil½ tsp chopped fresh rosemary½ lemon, juice only3 tbsp olive oil 5 anchovy fillets in olive oil ½ tsp chopped fresh rosemary ½ lemon, juice only 3 tbsp olive oil 1 tbsp olive oil2 x 160g/5¾oz yellowfin tuna steaks, at room temperature sea salt 1 tbsp olive oil 2 x 160g/5¾oz yellowfin tuna steaks, at room temperature sea salt Method To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately. To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately. | {
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"content": "An average of 4.8 out of 5 stars from 11 ratings This simple fish supper is a healthy and quick mid-week dinner option. 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas1 tbsp olive oilsalt and freshly ground black pepper 300g/10½oz new potatoes, scrubbed 150g/5½oz bobby or green beans, topped and tailed 150g/5½oz sprouting broccoli 100g/3½oz shelled fresh peas 1 tbsp olive oil salt and freshly ground black pepper 5 anchovy fillets in olive oil½ tsp chopped fresh rosemary½ lemon, juice only3 tbsp olive oil 5 anchovy fillets in olive oil ½ tsp chopped fresh rosemary ½ lemon, juice only 3 tbsp olive oil 1 tbsp olive oil2 x 160g/5¾oz yellowfin tuna steaks, at room temperature sea salt 1 tbsp olive oil 2 x 160g/5¾oz yellowfin tuna steaks, at room temperature sea salt Method To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately. To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the vegetables, place the potatoes in a saucepan of salted water and bring to the boil. Simmer until just cooked and drain. In another saucepan of boiling salted water, cook the bobby beans for 5 minutes. Add the sprouting broccoli and peas, cook for a further 2 minutes and drain. Cut the new potatoes in half and place in a large bowl with the broccoli, beans and peas. Add the oil and season lightly with salt and pepper. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the sauce, use a pestle and mortar to crush the anchovies until completely broken up. Add the rosemary and lemon juice, mixing well with the pestle in a circling motion. Gradually add the oil, mixing until the sauce is emulsified. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To make the tuna, rub the oil on to each tuna steak and season with a little sea salt. Cook each steak in a very hot dry frying pan for 2 minutes, then turn over and cook for 1 minute. Transfer to a chopping board and cut into 5mm/¼in slices against the grain. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately. To serve, place the vegetables on warmed plates and top with the tuna slices. Drizzle over the sauce and serve immediately."
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} | 9d5a58bf5749a367c680248edfbbbb2e029ea1af65c139824e1cec1ea6d00bd3 | Peach, raspberry and apple cobbler recipe
Preheat the oven to 200C/180C Fan/Gas 6.Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in.Add the sugar and lemon juice and mix well with the fruit.To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together).Dollop large tablespoons of batter over the top of the fruit in the dish. There's no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping.Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling. Test that the cobbler topping is fully baked by gently lifting a bit up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes.To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.)Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine.When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined.Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate.Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F.Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need.When the custard is thick enough to coat the back of a spoon it's ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool over an ice bath before storing in the fridge.Serve the cobbler warm with the crème anglaise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in. Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in. Add the sugar and lemon juice and mix well with the fruit. Add the sugar and lemon juice and mix well with the fruit. To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together). To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together). Dollop large tablespoons of batter over the top of the fruit in the dish. There's no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping. Dollop large tablespoons of batter over the top of the fruit in the dish. There's no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping. Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling. Test that the cobbler topping is fully baked by gently lifting a bit up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes. Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling. Test that the cobbler topping is fully baked by gently lifting a bit up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes. To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.) To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.) Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine. Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F. Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F. Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need. Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need. When the custard is thick enough to coat the back of a spoon it's ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool over an ice bath before storing in the fridge. When the custard is thick enough to coat the back of a spoon it's ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool over an ice bath before storing in the fridge. Serve the cobbler warm with the crème anglaise. Serve the cobbler warm with the crème anglaise. | {
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"title": "Peach, raspberry and apple cobbler recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6.Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in.Add the sugar and lemon juice and mix well with the fruit.To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together).Dollop large tablespoons of batter over the top of the fruit in the dish. There's no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping.Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling. Test that the cobbler topping is fully baked by gently lifting a bit up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes.To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.)Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine.When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined.Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate.Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F.Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need.When the custard is thick enough to coat the back of a spoon it's ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool over an ice bath before storing in the fridge.Serve the cobbler warm with the crème anglaise. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in. Mix the fruits in a ceramic ovenproof dish, measuring about 25x18x5cm/10x7x2in. Add the sugar and lemon juice and mix well with the fruit. Add the sugar and lemon juice and mix well with the fruit. To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together). To make the topping stir together the flour, baking powder, salt and sugar in a large bowl. Add the cold cubed butter and mix until you reach fine crumb stage. Add the milk to bring it together into a soft, thick batter (don't mix this for too long, just until it comes together). Dollop large tablespoons of batter over the top of the fruit in the dish. There's no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping. Dollop large tablespoons of batter over the top of the fruit in the dish. There's no need to completely cover it; the beauty of a cobbler is seeing the fruit bubble over the topping. Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling. Test that the cobbler topping is fully baked by gently lifting a bit up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes. Bake for 35–40 minutes, until the topping is golden and the fruit is bubbling. Test that the cobbler topping is fully baked by gently lifting a bit up with a spoon, if it looks like raw cake batter inside or underneath, return it to the oven for a further 10–15 minutes. To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.) To make the crème anglaise, stir together the milk, cream, and vanilla in a saucepan with half of the sugar to start with and place over a medium heat. (Using only half the sugar first stops the milk from catching.) Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine. Meanwhile, in a separate heatproof bowl, whisk the egg yolks with the rest of the sugar to combine. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. When the milk is steaming hot and just about to come to the boil (do not let it boil), slowly pour roughly two thirds of it over the yolks, whisking vigorously as you pour, until smooth and combined. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Pour the yolk mix back into the pan over a low heat with the remaining milk and whisk well to incorporate. Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F. Get rid of your whisk and switch to a spatula. Basically, you're now aiming to gently bring it to 82°C/180°F. Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need. Just keep the heat low and gently stir with your spatula for about 5–7 minutes. Once the bubbles start to disappear, you're nearly there. Remember, you have control over this, so take it off the heat and stir for a bit if you need. When the custard is thick enough to coat the back of a spoon it's ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool over an ice bath before storing in the fridge. When the custard is thick enough to coat the back of a spoon it's ready. Remove the vanilla pod and serve hot or pour the custard into a bowl and leave to cool over an ice bath before storing in the fridge. Serve the cobbler warm with the crème anglaise. Serve the cobbler warm with the crème anglaise."
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} | b2ec893a8a435ec539d6df03deb0cceabf32851931b64d2ba663bdfc52472d80 | Squid in herb dressing recipe
For the watermelon salad, cut the watermelon off the rind and into chunks. (However suits, triangles works well.)Add the sliced cherry tomatoes and fresh chilli to a bowl and season generously. Add the watermelon and toss to allow the salty tomato and chilli juice to coat the watermelon slices. Add the herbs, lime zest and juice and the olive oil. Let the salad sit for minimum 15 minutes, the longer the salad sits the better it gets.For the squid, trim the wider end off so it’s straight. If you look in the squid tube, you’ll notice there’s a little groove where its quill sits (the hard bit that allows the squid to stand upright) roll the squid so the groove is facing away from you and with one smooth motion run your knife against it. The squid will fan out, and more than likely there will still be a few bits of gunk, scrape the gunky bits out with a table knife and rinse under the tap. Once all your squid is fanned out and clean pat it dry with a clean paper towel.Score the squid with the same table knife on a 45-degree angle scoring in opposite directions, into a diamond pattern. Marinate the squid and tentacles in a bowl with the grated garlic, fennel seeds and the olive oil. Leave to marinate in the fridge for an hour.Meanwhile, to make the dressing put the fillets of anchovy into a pestle and mortar and break them down into a paste. Add in your chopped herbs and a good crack of salt. Grind the herbs down into a fine paste. Add the lime juice, chopped pistachio and add enough olive oil to cover the paste. The dressing needs to be a spooning consistency, not drowning in oil, we just want the olive oil to bring everything together.To make the tomatoes, season with salt and a little olive oil. Place them in a large metal sieve. Place the tomatoes over a flame and slowly cook until blistered. Place a grilling pan on the barbeque flames and allow to heat for 5 minutes, until hot. Remove the squid from the fridge and stir to loosen the olive oil (it will have solidified under the cold temperatures). Salt each of the pieces of squid and tentacles individually to ensure each piece is well seasoned. Add the tentacles first to the hot pan and cook for a few minutes then add the rest of the squid and cook for a further 1-2 minutes until the tentacles are crispy, the squid flesh is opaque. Then remove from the heat. Chop the squid into little bitesize pieces and the tentacles in half. Put the cooked squid into a metal bowl, add the blistered tomatoes and the dressing. Mix together and season to taste.Serve the squid alongside the watermelon salad topped with the halloumi slices and a generous pinch of pul biber chilli. For the watermelon salad, cut the watermelon off the rind and into chunks. (However suits, triangles works well.) For the watermelon salad, cut the watermelon off the rind and into chunks. (However suits, triangles works well.) Add the sliced cherry tomatoes and fresh chilli to a bowl and season generously. Add the watermelon and toss to allow the salty tomato and chilli juice to coat the watermelon slices. Add the herbs, lime zest and juice and the olive oil. Let the salad sit for minimum 15 minutes, the longer the salad sits the better it gets. Add the sliced cherry tomatoes and fresh chilli to a bowl and season generously. Add the watermelon and toss to allow the salty tomato and chilli juice to coat the watermelon slices. Add the herbs, lime zest and juice and the olive oil. Let the salad sit for minimum 15 minutes, the longer the salad sits the better it gets. For the squid, trim the wider end off so it’s straight. If you look in the squid tube, you’ll notice there’s a little groove where its quill sits (the hard bit that allows the squid to stand upright) roll the squid so the groove is facing away from you and with one smooth motion run your knife against it. The squid will fan out, and more than likely there will still be a few bits of gunk, scrape the gunky bits out with a table knife and rinse under the tap. For the squid, trim the wider end off so it’s straight. If you look in the squid tube, you’ll notice there’s a little groove where its quill sits (the hard bit that allows the squid to stand upright) roll the squid so the groove is facing away from you and with one smooth motion run your knife against it. The squid will fan out, and more than likely there will still be a few bits of gunk, scrape the gunky bits out with a table knife and rinse under the tap. Once all your squid is fanned out and clean pat it dry with a clean paper towel. Once all your squid is fanned out and clean pat it dry with a clean paper towel. Score the squid with the same table knife on a 45-degree angle scoring in opposite directions, into a diamond pattern. Score the squid with the same table knife on a 45-degree angle scoring in opposite directions, into a diamond pattern. Marinate the squid and tentacles in a bowl with the grated garlic, fennel seeds and the olive oil. Leave to marinate in the fridge for an hour. Marinate the squid and tentacles in a bowl with the grated garlic, fennel seeds and the olive oil. Leave to marinate in the fridge for an hour. Meanwhile, to make the dressing put the fillets of anchovy into a pestle and mortar and break them down into a paste. Add in your chopped herbs and a good crack of salt. Grind the herbs down into a fine paste. Meanwhile, to make the dressing put the fillets of anchovy into a pestle and mortar and break them down into a paste. Add in your chopped herbs and a good crack of salt. Grind the herbs down into a fine paste. Add the lime juice, chopped pistachio and add enough olive oil to cover the paste. The dressing needs to be a spooning consistency, not drowning in oil, we just want the olive oil to bring everything together. Add the lime juice, chopped pistachio and add enough olive oil to cover the paste. The dressing needs to be a spooning consistency, not drowning in oil, we just want the olive oil to bring everything together. To make the tomatoes, season with salt and a little olive oil. Place them in a large metal sieve. Place the tomatoes over a flame and slowly cook until blistered. To make the tomatoes, season with salt and a little olive oil. Place them in a large metal sieve. Place the tomatoes over a flame and slowly cook until blistered. Place a grilling pan on the barbeque flames and allow to heat for 5 minutes, until hot. Remove the squid from the fridge and stir to loosen the olive oil (it will have solidified under the cold temperatures). Salt each of the pieces of squid and tentacles individually to ensure each piece is well seasoned. Place a grilling pan on the barbeque flames and allow to heat for 5 minutes, until hot. Remove the squid from the fridge and stir to loosen the olive oil (it will have solidified under the cold temperatures). Salt each of the pieces of squid and tentacles individually to ensure each piece is well seasoned. Add the tentacles first to the hot pan and cook for a few minutes then add the rest of the squid and cook for a further 1-2 minutes until the tentacles are crispy, the squid flesh is opaque. Then remove from the heat. Add the tentacles first to the hot pan and cook for a few minutes then add the rest of the squid and cook for a further 1-2 minutes until the tentacles are crispy, the squid flesh is opaque. Then remove from the heat. Chop the squid into little bitesize pieces and the tentacles in half. Put the cooked squid into a metal bowl, add the blistered tomatoes and the dressing. Mix together and season to taste. Chop the squid into little bitesize pieces and the tentacles in half. Put the cooked squid into a metal bowl, add the blistered tomatoes and the dressing. Mix together and season to taste. Serve the squid alongside the watermelon salad topped with the halloumi slices and a generous pinch of pul biber chilli. Serve the squid alongside the watermelon salad topped with the halloumi slices and a generous pinch of pul biber chilli. | {
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"title": "Squid in herb dressing recipe",
"content": "For the watermelon salad, cut the watermelon off the rind and into chunks. (However suits, triangles works well.)Add the sliced cherry tomatoes and fresh chilli to a bowl and season generously. Add the watermelon and toss to allow the salty tomato and chilli juice to coat the watermelon slices. Add the herbs, lime zest and juice and the olive oil. Let the salad sit for minimum 15 minutes, the longer the salad sits the better it gets.For the squid, trim the wider end off so it’s straight. If you look in the squid tube, you’ll notice there’s a little groove where its quill sits (the hard bit that allows the squid to stand upright) roll the squid so the groove is facing away from you and with one smooth motion run your knife against it. The squid will fan out, and more than likely there will still be a few bits of gunk, scrape the gunky bits out with a table knife and rinse under the tap. Once all your squid is fanned out and clean pat it dry with a clean paper towel.Score the squid with the same table knife on a 45-degree angle scoring in opposite directions, into a diamond pattern. Marinate the squid and tentacles in a bowl with the grated garlic, fennel seeds and the olive oil. Leave to marinate in the fridge for an hour.Meanwhile, to make the dressing put the fillets of anchovy into a pestle and mortar and break them down into a paste. Add in your chopped herbs and a good crack of salt. Grind the herbs down into a fine paste. Add the lime juice, chopped pistachio and add enough olive oil to cover the paste. The dressing needs to be a spooning consistency, not drowning in oil, we just want the olive oil to bring everything together.To make the tomatoes, season with salt and a little olive oil. Place them in a large metal sieve. Place the tomatoes over a flame and slowly cook until blistered. Place a grilling pan on the barbeque flames and allow to heat for 5 minutes, until hot. Remove the squid from the fridge and stir to loosen the olive oil (it will have solidified under the cold temperatures). Salt each of the pieces of squid and tentacles individually to ensure each piece is well seasoned. Add the tentacles first to the hot pan and cook for a few minutes then add the rest of the squid and cook for a further 1-2 minutes until the tentacles are crispy, the squid flesh is opaque. Then remove from the heat. Chop the squid into little bitesize pieces and the tentacles in half. Put the cooked squid into a metal bowl, add the blistered tomatoes and the dressing. Mix together and season to taste.Serve the squid alongside the watermelon salad topped with the halloumi slices and a generous pinch of pul biber chilli. For the watermelon salad, cut the watermelon off the rind and into chunks. (However suits, triangles works well.) For the watermelon salad, cut the watermelon off the rind and into chunks. (However suits, triangles works well.) Add the sliced cherry tomatoes and fresh chilli to a bowl and season generously. Add the watermelon and toss to allow the salty tomato and chilli juice to coat the watermelon slices. Add the herbs, lime zest and juice and the olive oil. Let the salad sit for minimum 15 minutes, the longer the salad sits the better it gets. Add the sliced cherry tomatoes and fresh chilli to a bowl and season generously. Add the watermelon and toss to allow the salty tomato and chilli juice to coat the watermelon slices. Add the herbs, lime zest and juice and the olive oil. Let the salad sit for minimum 15 minutes, the longer the salad sits the better it gets. For the squid, trim the wider end off so it’s straight. If you look in the squid tube, you’ll notice there’s a little groove where its quill sits (the hard bit that allows the squid to stand upright) roll the squid so the groove is facing away from you and with one smooth motion run your knife against it. The squid will fan out, and more than likely there will still be a few bits of gunk, scrape the gunky bits out with a table knife and rinse under the tap. For the squid, trim the wider end off so it’s straight. If you look in the squid tube, you’ll notice there’s a little groove where its quill sits (the hard bit that allows the squid to stand upright) roll the squid so the groove is facing away from you and with one smooth motion run your knife against it. The squid will fan out, and more than likely there will still be a few bits of gunk, scrape the gunky bits out with a table knife and rinse under the tap. Once all your squid is fanned out and clean pat it dry with a clean paper towel. Once all your squid is fanned out and clean pat it dry with a clean paper towel. Score the squid with the same table knife on a 45-degree angle scoring in opposite directions, into a diamond pattern. Score the squid with the same table knife on a 45-degree angle scoring in opposite directions, into a diamond pattern. Marinate the squid and tentacles in a bowl with the grated garlic, fennel seeds and the olive oil. Leave to marinate in the fridge for an hour. Marinate the squid and tentacles in a bowl with the grated garlic, fennel seeds and the olive oil. Leave to marinate in the fridge for an hour. Meanwhile, to make the dressing put the fillets of anchovy into a pestle and mortar and break them down into a paste. Add in your chopped herbs and a good crack of salt. Grind the herbs down into a fine paste. Meanwhile, to make the dressing put the fillets of anchovy into a pestle and mortar and break them down into a paste. Add in your chopped herbs and a good crack of salt. Grind the herbs down into a fine paste. Add the lime juice, chopped pistachio and add enough olive oil to cover the paste. The dressing needs to be a spooning consistency, not drowning in oil, we just want the olive oil to bring everything together. Add the lime juice, chopped pistachio and add enough olive oil to cover the paste. The dressing needs to be a spooning consistency, not drowning in oil, we just want the olive oil to bring everything together. To make the tomatoes, season with salt and a little olive oil. Place them in a large metal sieve. Place the tomatoes over a flame and slowly cook until blistered. To make the tomatoes, season with salt and a little olive oil. Place them in a large metal sieve. Place the tomatoes over a flame and slowly cook until blistered. Place a grilling pan on the barbeque flames and allow to heat for 5 minutes, until hot. Remove the squid from the fridge and stir to loosen the olive oil (it will have solidified under the cold temperatures). Salt each of the pieces of squid and tentacles individually to ensure each piece is well seasoned. Place a grilling pan on the barbeque flames and allow to heat for 5 minutes, until hot. Remove the squid from the fridge and stir to loosen the olive oil (it will have solidified under the cold temperatures). Salt each of the pieces of squid and tentacles individually to ensure each piece is well seasoned. Add the tentacles first to the hot pan and cook for a few minutes then add the rest of the squid and cook for a further 1-2 minutes until the tentacles are crispy, the squid flesh is opaque. Then remove from the heat. Add the tentacles first to the hot pan and cook for a few minutes then add the rest of the squid and cook for a further 1-2 minutes until the tentacles are crispy, the squid flesh is opaque. Then remove from the heat. Chop the squid into little bitesize pieces and the tentacles in half. Put the cooked squid into a metal bowl, add the blistered tomatoes and the dressing. Mix together and season to taste. Chop the squid into little bitesize pieces and the tentacles in half. Put the cooked squid into a metal bowl, add the blistered tomatoes and the dressing. Mix together and season to taste. Serve the squid alongside the watermelon salad topped with the halloumi slices and a generous pinch of pul biber chilli. Serve the squid alongside the watermelon salad topped with the halloumi slices and a generous pinch of pul biber chilli."
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} | 956862107ad30bace7bd19caf0e447360922ba141a22e709b7dbee4336a4c23a | Gut healthy loaded nachos recipe
An average of 5.0 out of 5 stars from 3 ratings Healthy nachos? You’d better believe it! This tasty recipe is loaded with fibre-packed black beans and plant-filled guacamole so you can enjoy your favourite treat any day of the week! 200g/7oz tortilla chips (see recipe tips)½ lemon, juice only 1 tbsp piri-piri seasoning 200g/7oz tortilla chips (see recipe tips) ½ lemon, juice only 1 tbsp piri-piri seasoning 1 tbsp olive oil1 tbsp tomato puree 1 tbsp chipotle chilli paste 400g tin black beans, drained and rinsedpinch salt 1 tbsp olive oil 1 tbsp tomato puree 1 tbsp chipotle chilli paste 400g tin black beans, drained and rinsed pinch salt 200g/7oz feta cheese, crumbled250g/9oz natural yoghurt 1 lemon, juice only1–2 tbsp warm water 200g/7oz feta cheese, crumbled 250g/9oz natural yoghurt 1 lemon, juice only 1–2 tbsp warm water 1 large, ripe avocado, finely chopped1 large, ripe tomato, finely chopped 100g/3½oz grilled peppers from a jar, finely chopped1 tbsp fresh coriander, finely chopped 1 tbsp olive oil pinch salt 1 large, ripe avocado, finely chopped 1 large, ripe tomato, finely chopped 100g/3½oz grilled peppers from a jar, finely chopped 1 tbsp fresh coriander, finely chopped 1 tbsp olive oil pinch salt 1 green or red chilli, finely sliced ½ red onion, finely sliced 1 tsp caster sugar100ml/3½fl oz apple cider vinegar 1 green or red chilli, finely sliced ½ red onion, finely sliced 1 tsp caster sugar 100ml/3½fl oz apple cider vinegar Method To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste.Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste. Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. Recipe tips Use tortilla chips that only contain maize flour, vegetable oil and salt, to ensure they’re not ultra processed. | {
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"title": "Gut healthy loaded nachos recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Healthy nachos? You’d better believe it! This tasty recipe is loaded with fibre-packed black beans and plant-filled guacamole so you can enjoy your favourite treat any day of the week! 200g/7oz tortilla chips (see recipe tips)½ lemon, juice only 1 tbsp piri-piri seasoning 200g/7oz tortilla chips (see recipe tips) ½ lemon, juice only 1 tbsp piri-piri seasoning 1 tbsp olive oil1 tbsp tomato puree 1 tbsp chipotle chilli paste 400g tin black beans, drained and rinsedpinch salt 1 tbsp olive oil 1 tbsp tomato puree 1 tbsp chipotle chilli paste 400g tin black beans, drained and rinsed pinch salt 200g/7oz feta cheese, crumbled250g/9oz natural yoghurt 1 lemon, juice only1–2 tbsp warm water 200g/7oz feta cheese, crumbled 250g/9oz natural yoghurt 1 lemon, juice only 1–2 tbsp warm water 1 large, ripe avocado, finely chopped1 large, ripe tomato, finely chopped 100g/3½oz grilled peppers from a jar, finely chopped1 tbsp fresh coriander, finely chopped 1 tbsp olive oil pinch salt 1 large, ripe avocado, finely chopped 1 large, ripe tomato, finely chopped 100g/3½oz grilled peppers from a jar, finely chopped 1 tbsp fresh coriander, finely chopped 1 tbsp olive oil pinch salt 1 green or red chilli, finely sliced ½ red onion, finely sliced 1 tsp caster sugar100ml/3½fl oz apple cider vinegar 1 green or red chilli, finely sliced ½ red onion, finely sliced 1 tsp caster sugar 100ml/3½fl oz apple cider vinegar Method To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste.Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the tortilla chips, spread the tortilla chips on a baking tray and squeeze over the lemon juice as evenly as you can. Dust the piri-piri seasoning over the tortilla chips and gently toss to spread the seasoning as evenly as possible. Transfer to an air fryer and air fry for 4 minutes at 180C. If using an oven, bake at 180C/160C Fan/Gas 4 for 6 minutes. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste. To make the black beans, add the olive oil to a small saucepan on a medium heat and when the oil is hot but not smoking, add the tomato puree and chipotle paste. Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. Cook the rawness out of the paste for a minute before adding the black beans, followed by two thirds of the bean can full of warm water. Stir well and cook through for 5–7 minutes on a high heat till the beans have thickened, to a baked bean-like consistency. Press some of the beans against the side of the pan with a potato masher or use a handheld stick blender to create a creamy texture. Season with salt to taste. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the sour creamy dip, mash all of the ingredients to form a smooth paste. You can use a fork or whisk, or a stick blender to get a smoother result. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the guacamole, mix together all of the ingredients and season with salt to taste. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To make the pickle, combine all of the ingredients in a small bowl and allow to steep for a few minutes so the onion loses its rawness and turns a vivid purple colour. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. To serve, start by spreading the sour creamy dip to the edges of a large, wide, flat platter. Arrange the warm tortilla chips in the centre of the platter in a large heap. Top the tortilla chips with the beans. Finally top the whole dish with the guacamole and pickled onions and chillies. Serve immediately. Recipe tips Use tortilla chips that only contain maize flour, vegetable oil and salt, to ensure they’re not ultra processed."
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} | 13982c3ca646d5d9e23abaefef13543ae9ef7f818d2f59404f664ef7f843a976 | Paneer curry, Bombay potatoes and samosas recipe
To make the paneer curry, add the butter to a frying pan over a high heat. Add the paneer and fry, turning often, until golden all over, this will take 4–5 minutes. Remove from the pan and set aside. Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften. Add the spices, tomato purée and tinned tomatoes and bring to a simmer. Cook for 5–6 minutes then stir in the cream. Add the cooked paneer and simmer for a further 10 minutes. Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice. To make the Bombay potatoes, heat the butter in a frying pan over a high heat. Add the potatoes and fry until crisp, this will take 6–8 minutes. Add the spices, garlic, ginger, chillies and tomatoes, and cook for 5–6 minutes. Add the spring onions and coriander and cook for a further 2 minutes. Taste and season, then spoon over the yoghurt. To make the chickpea masala samosas, add the butter to a frying pan on a low heat. Add the onion, garlic, ginger, spices and chilli and fry until soft. This will take 8–10 minutesAdd the chickpeas, once warmed through, mash them down using the back of a wooden spoon or potato masher. Add the peas, stir in the cheddar and finish with the lemon juice. Season and allow to cool. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Divide the chickpea filling between the spring roll wrappers. Place the filling in the bottom right-hand corner of the wrapper and fold into a triangle shape and then keep folding upwards until you have no pastry left. Deep fry until crisp for 3–4 minutes. Serve with the yogurt, pickled red onions and sev. Serve the three dishes family style at the table. To make the paneer curry, add the butter to a frying pan over a high heat. Add the paneer and fry, turning often, until golden all over, this will take 4–5 minutes. Remove from the pan and set aside. To make the paneer curry, add the butter to a frying pan over a high heat. Add the paneer and fry, turning often, until golden all over, this will take 4–5 minutes. Remove from the pan and set aside. Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften. Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften. Add the spices, tomato purée and tinned tomatoes and bring to a simmer. Cook for 5–6 minutes then stir in the cream. Add the cooked paneer and simmer for a further 10 minutes. Add the spices, tomato purée and tinned tomatoes and bring to a simmer. Cook for 5–6 minutes then stir in the cream. Add the cooked paneer and simmer for a further 10 minutes. Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice. Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice. To make the Bombay potatoes, heat the butter in a frying pan over a high heat. Add the potatoes and fry until crisp, this will take 6–8 minutes. To make the Bombay potatoes, heat the butter in a frying pan over a high heat. Add the potatoes and fry until crisp, this will take 6–8 minutes. Add the spices, garlic, ginger, chillies and tomatoes, and cook for 5–6 minutes. Add the spring onions and coriander and cook for a further 2 minutes. Taste and season, then spoon over the yoghurt. Add the spices, garlic, ginger, chillies and tomatoes, and cook for 5–6 minutes. Add the spring onions and coriander and cook for a further 2 minutes. Taste and season, then spoon over the yoghurt. To make the chickpea masala samosas, add the butter to a frying pan on a low heat. Add the onion, garlic, ginger, spices and chilli and fry until soft. This will take 8–10 minutes To make the chickpea masala samosas, add the butter to a frying pan on a low heat. Add the onion, garlic, ginger, spices and chilli and fry until soft. This will take 8–10 minutes Add the chickpeas, once warmed through, mash them down using the back of a wooden spoon or potato masher. Add the peas, stir in the cheddar and finish with the lemon juice. Season and allow to cool. Add the chickpeas, once warmed through, mash them down using the back of a wooden spoon or potato masher. Add the peas, stir in the cheddar and finish with the lemon juice. Season and allow to cool. 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.) Divide the chickpea filling between the spring roll wrappers. Place the filling in the bottom right-hand corner of the wrapper and fold into a triangle shape and then keep folding upwards until you have no pastry left. Deep fry until crisp for 3–4 minutes. Divide the chickpea filling between the spring roll wrappers. Place the filling in the bottom right-hand corner of the wrapper and fold into a triangle shape and then keep folding upwards until you have no pastry left. Deep fry until crisp for 3–4 minutes. Serve with the yogurt, pickled red onions and sev. Serve with the yogurt, pickled red onions and sev. Serve the three dishes family style at the table. Serve the three dishes family style at the table. | {
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"title": "Paneer curry, Bombay potatoes and samosas recipe",
"content": "To make the paneer curry, add the butter to a frying pan over a high heat. Add the paneer and fry, turning often, until golden all over, this will take 4–5 minutes. Remove from the pan and set aside. Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften. Add the spices, tomato purée and tinned tomatoes and bring to a simmer. Cook for 5–6 minutes then stir in the cream. Add the cooked paneer and simmer for a further 10 minutes. Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice. To make the Bombay potatoes, heat the butter in a frying pan over a high heat. Add the potatoes and fry until crisp, this will take 6–8 minutes. Add the spices, garlic, ginger, chillies and tomatoes, and cook for 5–6 minutes. Add the spring onions and coriander and cook for a further 2 minutes. Taste and season, then spoon over the yoghurt. To make the chickpea masala samosas, add the butter to a frying pan on a low heat. Add the onion, garlic, ginger, spices and chilli and fry until soft. This will take 8–10 minutesAdd the chickpeas, once warmed through, mash them down using the back of a wooden spoon or potato masher. Add the peas, stir in the cheddar and finish with the lemon juice. Season and allow to cool. Preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Divide the chickpea filling between the spring roll wrappers. Place the filling in the bottom right-hand corner of the wrapper and fold into a triangle shape and then keep folding upwards until you have no pastry left. Deep fry until crisp for 3–4 minutes. Serve with the yogurt, pickled red onions and sev. Serve the three dishes family style at the table. To make the paneer curry, add the butter to a frying pan over a high heat. Add the paneer and fry, turning often, until golden all over, this will take 4–5 minutes. Remove from the pan and set aside. To make the paneer curry, add the butter to a frying pan over a high heat. Add the paneer and fry, turning often, until golden all over, this will take 4–5 minutes. Remove from the pan and set aside. Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften. Add the onions, chillies and garlic to the same pan and fry for 10 minutes to soften. Add the spices, tomato purée and tinned tomatoes and bring to a simmer. Cook for 5–6 minutes then stir in the cream. Add the cooked paneer and simmer for a further 10 minutes. Add the spices, tomato purée and tinned tomatoes and bring to a simmer. Cook for 5–6 minutes then stir in the cream. Add the cooked paneer and simmer for a further 10 minutes. Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice. Add the spinach and peas and cook for 2 minutes, until the spinach has wilted. Season and add the lemon juice. To make the Bombay potatoes, heat the butter in a frying pan over a high heat. Add the potatoes and fry until crisp, this will take 6–8 minutes. To make the Bombay potatoes, heat the butter in a frying pan over a high heat. Add the potatoes and fry until crisp, this will take 6–8 minutes. Add the spices, garlic, ginger, chillies and tomatoes, and cook for 5–6 minutes. Add the spring onions and coriander and cook for a further 2 minutes. Taste and season, then spoon over the yoghurt. Add the spices, garlic, ginger, chillies and tomatoes, and cook for 5–6 minutes. Add the spring onions and coriander and cook for a further 2 minutes. Taste and season, then spoon over the yoghurt. To make the chickpea masala samosas, add the butter to a frying pan on a low heat. Add the onion, garlic, ginger, spices and chilli and fry until soft. This will take 8–10 minutes To make the chickpea masala samosas, add the butter to a frying pan on a low heat. Add the onion, garlic, ginger, spices and chilli and fry until soft. This will take 8–10 minutes Add the chickpeas, once warmed through, mash them down using the back of a wooden spoon or potato masher. Add the peas, stir in the cheddar and finish with the lemon juice. Season and allow to cool. Add the chickpeas, once warmed through, mash them down using the back of a wooden spoon or potato masher. Add the peas, stir in the cheddar and finish with the lemon juice. Season and allow to cool. 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.) Divide the chickpea filling between the spring roll wrappers. Place the filling in the bottom right-hand corner of the wrapper and fold into a triangle shape and then keep folding upwards until you have no pastry left. Deep fry until crisp for 3–4 minutes. Divide the chickpea filling between the spring roll wrappers. Place the filling in the bottom right-hand corner of the wrapper and fold into a triangle shape and then keep folding upwards until you have no pastry left. Deep fry until crisp for 3–4 minutes. Serve with the yogurt, pickled red onions and sev. Serve with the yogurt, pickled red onions and sev. Serve the three dishes family style at the table. Serve the three dishes family style at the table."
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} | c3c426123b9542caafab48d46aa4e5cacea4714c4fd39673f1428745d18d3bd2 | Crispy pork belly with caramelised strawberries recipe
To make the crispy pork belly, pat the pork belly dry with kitchen paper. Score the skin with a sharp knife, being careful not to cut through to the meat.Rub the salt into the skin and leave uncovered in the fridge overnight to dry out.Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the vinegar onto the skin and rub lightly with olive oil and more salt.Place the pork belly on a rack over a roasting pan. Roast for 30 minutes.Reduce heat to 160C/140C Fan/Gas 3 and cook for 1½ hours. Finish with a final 15–20 minutes at 230C/210C Fan/Gas 8 to blister the crackling.Let the pork rest for 10–15 minutes before slicing.To make the herb roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6.Toss potatoes with the oil, garlic, thyme, salt and pepper. Roast on a tray for 35–40 minutes, shaking halfway through, until golden and crispy.Meanwhile, to make the caramelised strawberries and cider sauce, put a saucepan over a medium heat and melt the butter. Add the strawberries and sugar and cook gently for 2–3 minutes, until they soften and begin to caramelise.Add the cider and simmer until reduced by half, then add salt and pepper to taste. Keep warm or reheat just before serving.To make the steak rub, mix all of the ingredients together in a small bowl. To make the charred cabbage wedges with lemon herb drizzle, cut the cabbage into 4–6 wedges, keeping the core intact so they hold shape. Season the cabbage with the steak seasoning.Heat 1 tablespoon of the olive oil in a large, lidded skillet over a medium-high heat. Sear the cabbage wedges cut-side down for 3–4 minutes per side until browned.Add a glass of water to the skillet and cover with a lid. Lower the heat and cook for 5–7 minutes to soften.To make the lemon herb drizzle, combine the remaining olive oil, lemon zest, lemon juice and fresh herbs. Drizzle over the cabbage just before serving.Serve the pork, potatoes, cabbage and strawberry sauce on a large serving platter and take to the table. To make the crispy pork belly, pat the pork belly dry with kitchen paper. Score the skin with a sharp knife, being careful not to cut through to the meat. To make the crispy pork belly, pat the pork belly dry with kitchen paper. Score the skin with a sharp knife, being careful not to cut through to the meat. Rub the salt into the skin and leave uncovered in the fridge overnight to dry out. Rub the salt into the skin and leave uncovered in the fridge overnight to dry out. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the vinegar onto the skin and rub lightly with olive oil and more salt. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the vinegar onto the skin and rub lightly with olive oil and more salt. Place the pork belly on a rack over a roasting pan. Roast for 30 minutes. Place the pork belly on a rack over a roasting pan. Roast for 30 minutes. Reduce heat to 160C/140C Fan/Gas 3 and cook for 1½ hours. Finish with a final 15–20 minutes at 230C/210C Fan/Gas 8 to blister the crackling. Reduce heat to 160C/140C Fan/Gas 3 and cook for 1½ hours. Finish with a final 15–20 minutes at 230C/210C Fan/Gas 8 to blister the crackling. Let the pork rest for 10–15 minutes before slicing. Let the pork rest for 10–15 minutes before slicing. To make the herb roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. To make the herb roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. Toss potatoes with the oil, garlic, thyme, salt and pepper. Roast on a tray for 35–40 minutes, shaking halfway through, until golden and crispy. Toss potatoes with the oil, garlic, thyme, salt and pepper. Roast on a tray for 35–40 minutes, shaking halfway through, until golden and crispy. Meanwhile, to make the caramelised strawberries and cider sauce, put a saucepan over a medium heat and melt the butter. Add the strawberries and sugar and cook gently for 2–3 minutes, until they soften and begin to caramelise. Meanwhile, to make the caramelised strawberries and cider sauce, put a saucepan over a medium heat and melt the butter. Add the strawberries and sugar and cook gently for 2–3 minutes, until they soften and begin to caramelise. Add the cider and simmer until reduced by half, then add salt and pepper to taste. Keep warm or reheat just before serving. Add the cider and simmer until reduced by half, then add salt and pepper to taste. Keep warm or reheat just before serving. To make the steak rub, mix all of the ingredients together in a small bowl. To make the steak rub, mix all of the ingredients together in a small bowl. To make the charred cabbage wedges with lemon herb drizzle, cut the cabbage into 4–6 wedges, keeping the core intact so they hold shape. Season the cabbage with the steak seasoning. To make the charred cabbage wedges with lemon herb drizzle, cut the cabbage into 4–6 wedges, keeping the core intact so they hold shape. Season the cabbage with the steak seasoning. Heat 1 tablespoon of the olive oil in a large, lidded skillet over a medium-high heat. Sear the cabbage wedges cut-side down for 3–4 minutes per side until browned. Heat 1 tablespoon of the olive oil in a large, lidded skillet over a medium-high heat. Sear the cabbage wedges cut-side down for 3–4 minutes per side until browned. Add a glass of water to the skillet and cover with a lid. Lower the heat and cook for 5–7 minutes to soften. Add a glass of water to the skillet and cover with a lid. Lower the heat and cook for 5–7 minutes to soften. To make the lemon herb drizzle, combine the remaining olive oil, lemon zest, lemon juice and fresh herbs. Drizzle over the cabbage just before serving. To make the lemon herb drizzle, combine the remaining olive oil, lemon zest, lemon juice and fresh herbs. Drizzle over the cabbage just before serving. Serve the pork, potatoes, cabbage and strawberry sauce on a large serving platter and take to the table. Serve the pork, potatoes, cabbage and strawberry sauce on a large serving platter and take to the table. | {
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"title": "Crispy pork belly with caramelised strawberries recipe",
"content": "To make the crispy pork belly, pat the pork belly dry with kitchen paper. Score the skin with a sharp knife, being careful not to cut through to the meat.Rub the salt into the skin and leave uncovered in the fridge overnight to dry out.Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the vinegar onto the skin and rub lightly with olive oil and more salt.Place the pork belly on a rack over a roasting pan. Roast for 30 minutes.Reduce heat to 160C/140C Fan/Gas 3 and cook for 1½ hours. Finish with a final 15–20 minutes at 230C/210C Fan/Gas 8 to blister the crackling.Let the pork rest for 10–15 minutes before slicing.To make the herb roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6.Toss potatoes with the oil, garlic, thyme, salt and pepper. Roast on a tray for 35–40 minutes, shaking halfway through, until golden and crispy.Meanwhile, to make the caramelised strawberries and cider sauce, put a saucepan over a medium heat and melt the butter. Add the strawberries and sugar and cook gently for 2–3 minutes, until they soften and begin to caramelise.Add the cider and simmer until reduced by half, then add salt and pepper to taste. Keep warm or reheat just before serving.To make the steak rub, mix all of the ingredients together in a small bowl. To make the charred cabbage wedges with lemon herb drizzle, cut the cabbage into 4–6 wedges, keeping the core intact so they hold shape. Season the cabbage with the steak seasoning.Heat 1 tablespoon of the olive oil in a large, lidded skillet over a medium-high heat. Sear the cabbage wedges cut-side down for 3–4 minutes per side until browned.Add a glass of water to the skillet and cover with a lid. Lower the heat and cook for 5–7 minutes to soften.To make the lemon herb drizzle, combine the remaining olive oil, lemon zest, lemon juice and fresh herbs. Drizzle over the cabbage just before serving.Serve the pork, potatoes, cabbage and strawberry sauce on a large serving platter and take to the table. To make the crispy pork belly, pat the pork belly dry with kitchen paper. Score the skin with a sharp knife, being careful not to cut through to the meat. To make the crispy pork belly, pat the pork belly dry with kitchen paper. Score the skin with a sharp knife, being careful not to cut through to the meat. Rub the salt into the skin and leave uncovered in the fridge overnight to dry out. Rub the salt into the skin and leave uncovered in the fridge overnight to dry out. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the vinegar onto the skin and rub lightly with olive oil and more salt. Preheat the oven to 220C/200C Fan/Gas 7. Drizzle the vinegar onto the skin and rub lightly with olive oil and more salt. Place the pork belly on a rack over a roasting pan. Roast for 30 minutes. Place the pork belly on a rack over a roasting pan. Roast for 30 minutes. Reduce heat to 160C/140C Fan/Gas 3 and cook for 1½ hours. Finish with a final 15–20 minutes at 230C/210C Fan/Gas 8 to blister the crackling. Reduce heat to 160C/140C Fan/Gas 3 and cook for 1½ hours. Finish with a final 15–20 minutes at 230C/210C Fan/Gas 8 to blister the crackling. Let the pork rest for 10–15 minutes before slicing. Let the pork rest for 10–15 minutes before slicing. To make the herb roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. To make the herb roasted potatoes, preheat the oven to 200C/180C Fan/Gas 6. Toss potatoes with the oil, garlic, thyme, salt and pepper. Roast on a tray for 35–40 minutes, shaking halfway through, until golden and crispy. Toss potatoes with the oil, garlic, thyme, salt and pepper. Roast on a tray for 35–40 minutes, shaking halfway through, until golden and crispy. Meanwhile, to make the caramelised strawberries and cider sauce, put a saucepan over a medium heat and melt the butter. Add the strawberries and sugar and cook gently for 2–3 minutes, until they soften and begin to caramelise. Meanwhile, to make the caramelised strawberries and cider sauce, put a saucepan over a medium heat and melt the butter. Add the strawberries and sugar and cook gently for 2–3 minutes, until they soften and begin to caramelise. Add the cider and simmer until reduced by half, then add salt and pepper to taste. Keep warm or reheat just before serving. Add the cider and simmer until reduced by half, then add salt and pepper to taste. Keep warm or reheat just before serving. To make the steak rub, mix all of the ingredients together in a small bowl. To make the steak rub, mix all of the ingredients together in a small bowl. To make the charred cabbage wedges with lemon herb drizzle, cut the cabbage into 4–6 wedges, keeping the core intact so they hold shape. Season the cabbage with the steak seasoning. To make the charred cabbage wedges with lemon herb drizzle, cut the cabbage into 4–6 wedges, keeping the core intact so they hold shape. Season the cabbage with the steak seasoning. Heat 1 tablespoon of the olive oil in a large, lidded skillet over a medium-high heat. Sear the cabbage wedges cut-side down for 3–4 minutes per side until browned. Heat 1 tablespoon of the olive oil in a large, lidded skillet over a medium-high heat. Sear the cabbage wedges cut-side down for 3–4 minutes per side until browned. Add a glass of water to the skillet and cover with a lid. Lower the heat and cook for 5–7 minutes to soften. Add a glass of water to the skillet and cover with a lid. Lower the heat and cook for 5–7 minutes to soften. To make the lemon herb drizzle, combine the remaining olive oil, lemon zest, lemon juice and fresh herbs. Drizzle over the cabbage just before serving. To make the lemon herb drizzle, combine the remaining olive oil, lemon zest, lemon juice and fresh herbs. Drizzle over the cabbage just before serving. Serve the pork, potatoes, cabbage and strawberry sauce on a large serving platter and take to the table. Serve the pork, potatoes, cabbage and strawberry sauce on a large serving platter and take to the table."
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} | 20e7bc1a12292ea769e99c2fa98b536346b1c72d34cd96ea2ece439d2d97b7cc | Baked cod with chorizo and peas recipe
An average of 4.0 out of 5 stars from 3 ratings Smoky cod, spicy chorizo dressing and lemon-y yoghurt, Ben Lippett’s excellent recipe brings big flavours to the table in almost no time at all! 4 cod loin fillets (120g/4½oz each)2 tsp sweet smoked paprika4 garlic cloves, 2 cloves grated and 2 cloves thinly sliced2 tbsp olive oil150g/5½oz frozen broad beans100g/3½oz frozen peas280g/10oz long-grain rice, such as basmati or jasmine125g/4½oz spicy chorizo, cut into 1cm/1/3in pieces2 shallots, finely chopped2 tbsp sherry vinegar25g/1oz chives, finely chopped6 tbsp thick Greek-style yoghurt2 lemons, zested and then cut into wedgesfine sea salt 4 cod loin fillets (120g/4½oz each) 2 tsp sweet smoked paprika 4 garlic cloves, 2 cloves grated and 2 cloves thinly sliced 2 tbsp olive oil 150g/5½oz frozen broad beans 100g/3½oz frozen peas 280g/10oz long-grain rice, such as basmati or jasmine 125g/4½oz spicy chorizo, cut into 1cm/1/3in pieces 2 shallots, finely chopped 2 tbsp sherry vinegar 25g/1oz chives, finely chopped 6 tbsp thick Greek-style yoghurt 2 lemons, zested and then cut into wedges fine sea salt Method Preheat the oven to 220C/200C Fan/Gas 7.Pat the cod fillets dry with kitchen paper and transfer to a baking sheet lined with baking paper. Sprinkle with the smoked paprika and grated garlic, season with salt and drizzle generously with olive oil. Roll the fish around in the salt, paprika and garlic, until thoroughly coated. Set aside.Bring a medium saucepan of water to a rolling boil and season generously with salt. Set up a bowl of ice water and then drop the broad beans into the boiling water. Cook for 1 minute before fishing out and plunging into the ice water. Repeat with the peas. At this point, peel the skins off the broad beans, if you like. Set aside.Wash the rice thoroughly until the excess starch has been removed. Combine the rice with 340ml/12fl oz of fresh water in a medium saucepan. Season with salt then place over a medium-high heat. Once boiling, cover with a lid and turn the heat right down. Cook for 8–10 minutes then remove from the heat and allow to rest for 10 minutes, with the lid on. Put the cod into the oven and bake for 9–10 minutes.Meanwhile, make the dressing. Preheat a small frying pan over a medium heat. Tip in the chorizo and cook for 5–6 minutes until the fat has rendered and the chorizo is crispy. Add the shallots and sliced garlic and cook for 2 minutes. Add the sherry vinegar, broad beans, peas and chives.Mix the yoghurt in a bowl with the lemon zest and a pinch of salt salt. To serve, spread the yoghurt over the base of some warm plates. Top with rice and a piece of baked cod and dress with lashings of the spicy chorizo and broad bean dressing. Finish with a lemon wedge. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pat the cod fillets dry with kitchen paper and transfer to a baking sheet lined with baking paper. Sprinkle with the smoked paprika and grated garlic, season with salt and drizzle generously with olive oil. Roll the fish around in the salt, paprika and garlic, until thoroughly coated. Set aside. Pat the cod fillets dry with kitchen paper and transfer to a baking sheet lined with baking paper. Sprinkle with the smoked paprika and grated garlic, season with salt and drizzle generously with olive oil. Roll the fish around in the salt, paprika and garlic, until thoroughly coated. Set aside. Bring a medium saucepan of water to a rolling boil and season generously with salt. Set up a bowl of ice water and then drop the broad beans into the boiling water. Cook for 1 minute before fishing out and plunging into the ice water. Repeat with the peas. At this point, peel the skins off the broad beans, if you like. Set aside. Bring a medium saucepan of water to a rolling boil and season generously with salt. Set up a bowl of ice water and then drop the broad beans into the boiling water. Cook for 1 minute before fishing out and plunging into the ice water. Repeat with the peas. At this point, peel the skins off the broad beans, if you like. Set aside. Wash the rice thoroughly until the excess starch has been removed. Combine the rice with 340ml/12fl oz of fresh water in a medium saucepan. Season with salt then place over a medium-high heat. Wash the rice thoroughly until the excess starch has been removed. Combine the rice with 340ml/12fl oz of fresh water in a medium saucepan. Season with salt then place over a medium-high heat. Once boiling, cover with a lid and turn the heat right down. Cook for 8–10 minutes then remove from the heat and allow to rest for 10 minutes, with the lid on. Once boiling, cover with a lid and turn the heat right down. Cook for 8–10 minutes then remove from the heat and allow to rest for 10 minutes, with the lid on. Put the cod into the oven and bake for 9–10 minutes. Put the cod into the oven and bake for 9–10 minutes. Meanwhile, make the dressing. Preheat a small frying pan over a medium heat. Tip in the chorizo and cook for 5–6 minutes until the fat has rendered and the chorizo is crispy. Add the shallots and sliced garlic and cook for 2 minutes. Add the sherry vinegar, broad beans, peas and chives. Meanwhile, make the dressing. Preheat a small frying pan over a medium heat. Tip in the chorizo and cook for 5–6 minutes until the fat has rendered and the chorizo is crispy. Add the shallots and sliced garlic and cook for 2 minutes. Add the sherry vinegar, broad beans, peas and chives. Mix the yoghurt in a bowl with the lemon zest and a pinch of salt salt. Mix the yoghurt in a bowl with the lemon zest and a pinch of salt salt. To serve, spread the yoghurt over the base of some warm plates. Top with rice and a piece of baked cod and dress with lashings of the spicy chorizo and broad bean dressing. Finish with a lemon wedge. To serve, spread the yoghurt over the base of some warm plates. Top with rice and a piece of baked cod and dress with lashings of the spicy chorizo and broad bean dressing. Finish with a lemon wedge. | {
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"title": "Baked cod with chorizo and peas recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings Smoky cod, spicy chorizo dressing and lemon-y yoghurt, Ben Lippett’s excellent recipe brings big flavours to the table in almost no time at all! 4 cod loin fillets (120g/4½oz each)2 tsp sweet smoked paprika4 garlic cloves, 2 cloves grated and 2 cloves thinly sliced2 tbsp olive oil150g/5½oz frozen broad beans100g/3½oz frozen peas280g/10oz long-grain rice, such as basmati or jasmine125g/4½oz spicy chorizo, cut into 1cm/1/3in pieces2 shallots, finely chopped2 tbsp sherry vinegar25g/1oz chives, finely chopped6 tbsp thick Greek-style yoghurt2 lemons, zested and then cut into wedgesfine sea salt 4 cod loin fillets (120g/4½oz each) 2 tsp sweet smoked paprika 4 garlic cloves, 2 cloves grated and 2 cloves thinly sliced 2 tbsp olive oil 150g/5½oz frozen broad beans 100g/3½oz frozen peas 280g/10oz long-grain rice, such as basmati or jasmine 125g/4½oz spicy chorizo, cut into 1cm/1/3in pieces 2 shallots, finely chopped 2 tbsp sherry vinegar 25g/1oz chives, finely chopped 6 tbsp thick Greek-style yoghurt 2 lemons, zested and then cut into wedges fine sea salt Method Preheat the oven to 220C/200C Fan/Gas 7.Pat the cod fillets dry with kitchen paper and transfer to a baking sheet lined with baking paper. Sprinkle with the smoked paprika and grated garlic, season with salt and drizzle generously with olive oil. Roll the fish around in the salt, paprika and garlic, until thoroughly coated. Set aside.Bring a medium saucepan of water to a rolling boil and season generously with salt. Set up a bowl of ice water and then drop the broad beans into the boiling water. Cook for 1 minute before fishing out and plunging into the ice water. Repeat with the peas. At this point, peel the skins off the broad beans, if you like. Set aside.Wash the rice thoroughly until the excess starch has been removed. Combine the rice with 340ml/12fl oz of fresh water in a medium saucepan. Season with salt then place over a medium-high heat. Once boiling, cover with a lid and turn the heat right down. Cook for 8–10 minutes then remove from the heat and allow to rest for 10 minutes, with the lid on. Put the cod into the oven and bake for 9–10 minutes.Meanwhile, make the dressing. Preheat a small frying pan over a medium heat. Tip in the chorizo and cook for 5–6 minutes until the fat has rendered and the chorizo is crispy. Add the shallots and sliced garlic and cook for 2 minutes. Add the sherry vinegar, broad beans, peas and chives.Mix the yoghurt in a bowl with the lemon zest and a pinch of salt salt. To serve, spread the yoghurt over the base of some warm plates. Top with rice and a piece of baked cod and dress with lashings of the spicy chorizo and broad bean dressing. Finish with a lemon wedge. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pat the cod fillets dry with kitchen paper and transfer to a baking sheet lined with baking paper. Sprinkle with the smoked paprika and grated garlic, season with salt and drizzle generously with olive oil. Roll the fish around in the salt, paprika and garlic, until thoroughly coated. Set aside. Pat the cod fillets dry with kitchen paper and transfer to a baking sheet lined with baking paper. Sprinkle with the smoked paprika and grated garlic, season with salt and drizzle generously with olive oil. Roll the fish around in the salt, paprika and garlic, until thoroughly coated. Set aside. Bring a medium saucepan of water to a rolling boil and season generously with salt. Set up a bowl of ice water and then drop the broad beans into the boiling water. Cook for 1 minute before fishing out and plunging into the ice water. Repeat with the peas. At this point, peel the skins off the broad beans, if you like. Set aside. Bring a medium saucepan of water to a rolling boil and season generously with salt. Set up a bowl of ice water and then drop the broad beans into the boiling water. Cook for 1 minute before fishing out and plunging into the ice water. Repeat with the peas. At this point, peel the skins off the broad beans, if you like. Set aside. Wash the rice thoroughly until the excess starch has been removed. Combine the rice with 340ml/12fl oz of fresh water in a medium saucepan. Season with salt then place over a medium-high heat. Wash the rice thoroughly until the excess starch has been removed. Combine the rice with 340ml/12fl oz of fresh water in a medium saucepan. Season with salt then place over a medium-high heat. Once boiling, cover with a lid and turn the heat right down. Cook for 8–10 minutes then remove from the heat and allow to rest for 10 minutes, with the lid on. Once boiling, cover with a lid and turn the heat right down. Cook for 8–10 minutes then remove from the heat and allow to rest for 10 minutes, with the lid on. Put the cod into the oven and bake for 9–10 minutes. Put the cod into the oven and bake for 9–10 minutes. Meanwhile, make the dressing. Preheat a small frying pan over a medium heat. Tip in the chorizo and cook for 5–6 minutes until the fat has rendered and the chorizo is crispy. Add the shallots and sliced garlic and cook for 2 minutes. Add the sherry vinegar, broad beans, peas and chives. Meanwhile, make the dressing. Preheat a small frying pan over a medium heat. Tip in the chorizo and cook for 5–6 minutes until the fat has rendered and the chorizo is crispy. Add the shallots and sliced garlic and cook for 2 minutes. Add the sherry vinegar, broad beans, peas and chives. Mix the yoghurt in a bowl with the lemon zest and a pinch of salt salt. Mix the yoghurt in a bowl with the lemon zest and a pinch of salt salt. To serve, spread the yoghurt over the base of some warm plates. Top with rice and a piece of baked cod and dress with lashings of the spicy chorizo and broad bean dressing. Finish with a lemon wedge. To serve, spread the yoghurt over the base of some warm plates. Top with rice and a piece of baked cod and dress with lashings of the spicy chorizo and broad bean dressing. Finish with a lemon wedge."
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} | 895b7ef7a2c0eeaefbfa6f52cf5c18971597d79bf66829f7454d611e215e32d9 | Mustardy beans and hazelnuts recipe
An average of 5.0 out of 5 stars from 1 rating Ben’s simple method for cooking long beans will result in one of the tastiest salads you’ve ever tried! 25g/1oz Dijon mustard20g/¾oz wholegrain mustard35ml/1fl½ oz white wine vinegar25ml/1fl oz olive oil25ml/1fl oz neutral oil (such as vegetable oil)50–80g/1¾–3oz full-fat crème fraîche 5–10g/¼–1/3oz fresh tarragon, finely choppedfine sea salt and freshly ground black pepper 25g/1oz Dijon mustard 20g/¾oz wholegrain mustard 35ml/1fl½ oz white wine vinegar 25ml/1fl oz olive oil 25ml/1fl oz neutral oil (such as vegetable oil) 50–80g/1¾–3oz full-fat crème fraîche 5–10g/¼–1/3oz fresh tarragon, finely chopped fine sea salt and freshly ground black pepper 400g/14oz mixed long beans, such as green, yellow, runner or pietonne, topped and tailed50g/1¾oz toasted hazelnuts, roughly chopped4 spring onions, finely sliced20g/¾oz dill, roughly chopped250g/9oz cooked beluga or puy lentils1 lemon, zest only60g/2¼oz Manchego cheese, or vegetarian alternative, shaved 400g/14oz mixed long beans, such as green, yellow, runner or pietonne, topped and tailed 50g/1¾oz toasted hazelnuts, roughly chopped 4 spring onions, finely sliced 20g/¾oz dill, roughly chopped 250g/9oz cooked beluga or puy lentils 1 lemon, zest only 60g/2¼oz Manchego cheese, or vegetarian alternative, shaved Method To make the dressing, put the mustards and vinegar in a bowl along with salt and 6–8 twists of black pepper, then whisk to combine. Working gradually, whisk in the oils one by one to create a thick, emulsified dressing. If it's a little too thick, add a splash more vinegar or a drop of water. Mix through the crème fraîche and tarragon and set aside.To make the bean and hazelnut salad, bring a large pot of water to the boil. Heavily season it with salt (roughly 120g/4½oz per litre/1¾ pints of water) – you want it to be much saltier than you think and far saltier than pasta water.Set up a bowl of iced water and season that generously, too. Add the beans to the boiling water and cook for 3–4 minutes, or until tender.Remove from the boiling water and plunge into the salty iced water. Jostle the beans around to ensure even cooling then remove. Dry the beans as best you can, using either a tea towel or a salad spinner.Toss the cooked beans into a bowl with the hazelnuts, spring onions, dill, lentils, lemon zest and half of the Manchego. Pour over the dressing and gently toss to combine everything. Divide among plates, top with the remaining Manchego and serve. To make the dressing, put the mustards and vinegar in a bowl along with salt and 6–8 twists of black pepper, then whisk to combine. To make the dressing, put the mustards and vinegar in a bowl along with salt and 6–8 twists of black pepper, then whisk to combine. Working gradually, whisk in the oils one by one to create a thick, emulsified dressing. If it's a little too thick, add a splash more vinegar or a drop of water. Working gradually, whisk in the oils one by one to create a thick, emulsified dressing. If it's a little too thick, add a splash more vinegar or a drop of water. Mix through the crème fraîche and tarragon and set aside. Mix through the crème fraîche and tarragon and set aside. To make the bean and hazelnut salad, bring a large pot of water to the boil. Heavily season it with salt (roughly 120g/4½oz per litre/1¾ pints of water) – you want it to be much saltier than you think and far saltier than pasta water. To make the bean and hazelnut salad, bring a large pot of water to the boil. Heavily season it with salt (roughly 120g/4½oz per litre/1¾ pints of water) – you want it to be much saltier than you think and far saltier than pasta water. Set up a bowl of iced water and season that generously, too. Add the beans to the boiling water and cook for 3–4 minutes, or until tender. Set up a bowl of iced water and season that generously, too. Add the beans to the boiling water and cook for 3–4 minutes, or until tender. Remove from the boiling water and plunge into the salty iced water. Jostle the beans around to ensure even cooling then remove. Dry the beans as best you can, using either a tea towel or a salad spinner. Remove from the boiling water and plunge into the salty iced water. Jostle the beans around to ensure even cooling then remove. Dry the beans as best you can, using either a tea towel or a salad spinner. Toss the cooked beans into a bowl with the hazelnuts, spring onions, dill, lentils, lemon zest and half of the Manchego. Toss the cooked beans into a bowl with the hazelnuts, spring onions, dill, lentils, lemon zest and half of the Manchego. Pour over the dressing and gently toss to combine everything. Divide among plates, top with the remaining Manchego and serve. Pour over the dressing and gently toss to combine everything. Divide among plates, top with the remaining Manchego and serve. | {
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"title": "Mustardy beans and hazelnuts recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Ben’s simple method for cooking long beans will result in one of the tastiest salads you’ve ever tried! 25g/1oz Dijon mustard20g/¾oz wholegrain mustard35ml/1fl½ oz white wine vinegar25ml/1fl oz olive oil25ml/1fl oz neutral oil (such as vegetable oil)50–80g/1¾–3oz full-fat crème fraîche 5–10g/¼–1/3oz fresh tarragon, finely choppedfine sea salt and freshly ground black pepper 25g/1oz Dijon mustard 20g/¾oz wholegrain mustard 35ml/1fl½ oz white wine vinegar 25ml/1fl oz olive oil 25ml/1fl oz neutral oil (such as vegetable oil) 50–80g/1¾–3oz full-fat crème fraîche 5–10g/¼–1/3oz fresh tarragon, finely chopped fine sea salt and freshly ground black pepper 400g/14oz mixed long beans, such as green, yellow, runner or pietonne, topped and tailed50g/1¾oz toasted hazelnuts, roughly chopped4 spring onions, finely sliced20g/¾oz dill, roughly chopped250g/9oz cooked beluga or puy lentils1 lemon, zest only60g/2¼oz Manchego cheese, or vegetarian alternative, shaved 400g/14oz mixed long beans, such as green, yellow, runner or pietonne, topped and tailed 50g/1¾oz toasted hazelnuts, roughly chopped 4 spring onions, finely sliced 20g/¾oz dill, roughly chopped 250g/9oz cooked beluga or puy lentils 1 lemon, zest only 60g/2¼oz Manchego cheese, or vegetarian alternative, shaved Method To make the dressing, put the mustards and vinegar in a bowl along with salt and 6–8 twists of black pepper, then whisk to combine. Working gradually, whisk in the oils one by one to create a thick, emulsified dressing. If it's a little too thick, add a splash more vinegar or a drop of water. Mix through the crème fraîche and tarragon and set aside.To make the bean and hazelnut salad, bring a large pot of water to the boil. Heavily season it with salt (roughly 120g/4½oz per litre/1¾ pints of water) – you want it to be much saltier than you think and far saltier than pasta water.Set up a bowl of iced water and season that generously, too. Add the beans to the boiling water and cook for 3–4 minutes, or until tender.Remove from the boiling water and plunge into the salty iced water. Jostle the beans around to ensure even cooling then remove. Dry the beans as best you can, using either a tea towel or a salad spinner.Toss the cooked beans into a bowl with the hazelnuts, spring onions, dill, lentils, lemon zest and half of the Manchego. Pour over the dressing and gently toss to combine everything. Divide among plates, top with the remaining Manchego and serve. To make the dressing, put the mustards and vinegar in a bowl along with salt and 6–8 twists of black pepper, then whisk to combine. To make the dressing, put the mustards and vinegar in a bowl along with salt and 6–8 twists of black pepper, then whisk to combine. Working gradually, whisk in the oils one by one to create a thick, emulsified dressing. If it's a little too thick, add a splash more vinegar or a drop of water. Working gradually, whisk in the oils one by one to create a thick, emulsified dressing. If it's a little too thick, add a splash more vinegar or a drop of water. Mix through the crème fraîche and tarragon and set aside. Mix through the crème fraîche and tarragon and set aside. To make the bean and hazelnut salad, bring a large pot of water to the boil. Heavily season it with salt (roughly 120g/4½oz per litre/1¾ pints of water) – you want it to be much saltier than you think and far saltier than pasta water. To make the bean and hazelnut salad, bring a large pot of water to the boil. Heavily season it with salt (roughly 120g/4½oz per litre/1¾ pints of water) – you want it to be much saltier than you think and far saltier than pasta water. Set up a bowl of iced water and season that generously, too. Add the beans to the boiling water and cook for 3–4 minutes, or until tender. Set up a bowl of iced water and season that generously, too. Add the beans to the boiling water and cook for 3–4 minutes, or until tender. Remove from the boiling water and plunge into the salty iced water. Jostle the beans around to ensure even cooling then remove. Dry the beans as best you can, using either a tea towel or a salad spinner. Remove from the boiling water and plunge into the salty iced water. Jostle the beans around to ensure even cooling then remove. Dry the beans as best you can, using either a tea towel or a salad spinner. Toss the cooked beans into a bowl with the hazelnuts, spring onions, dill, lentils, lemon zest and half of the Manchego. Toss the cooked beans into a bowl with the hazelnuts, spring onions, dill, lentils, lemon zest and half of the Manchego. Pour over the dressing and gently toss to combine everything. Divide among plates, top with the remaining Manchego and serve. Pour over the dressing and gently toss to combine everything. Divide among plates, top with the remaining Manchego and serve."
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} | a95a20f5aef2e99140e2c30269de8e4d9939f74c7c6e823c7174027e6e94d8e5 | Kanom jeen namya pla recipe
Kanom jeen namya pla (Southern Thai fish curry with rice noodles) An average of 0.0 out of 5 stars from 0 ratings A spicy, coconutty fish curry served with rice noodles. 2 lemongrass stalks, bottom half only, bruised and cut into chunks50g/1¾oz galangal root, peeled and sliced50g/1¾oz krachai or finger root, roughly chopped (optional)1 piece turmeric, peeled and sliced380g/13oz cod fillet (or any kind of white fish with a mild flavour), 100–150g/3½–5½oz Thai red curry paste 400ml tin coconut milk 35g/1¼oz palm sugar 1 tbsp fish sauce 1 tsp fermented shrimp paste (optional)200g/7oz dry rice vermicelli 2 lemongrass stalks, bottom half only, bruised and cut into chunks 50g/1¾oz galangal root, peeled and sliced 50g/1¾oz krachai or finger root, roughly chopped (optional) 1 piece turmeric, peeled and sliced 380g/13oz cod fillet (or any kind of white fish with a mild flavour), 100–150g/3½–5½oz Thai red curry paste 400ml tin coconut milk 35g/1¼oz palm sugar 1 tbsp fish sauce 1 tsp fermented shrimp paste (optional) 200g/7oz dry rice vermicelli 2 handfuls bean sprouts1 sweetheart cabbage, thinly sliced1 cucumber, sliced1 packet pickled mustard greens, rinsed 2–3 times in cold water, drained and choppedsmall bunch Thai basil1 2 hard boiled duck eggs, peeled and halved 2 handfuls bean sprouts 1 sweetheart cabbage, thinly sliced 1 cucumber, sliced 1 packet pickled mustard greens, rinsed 2–3 times in cold water, drained and chopped small bunch Thai basil 1 2 hard boiled duck eggs, peeled and halved Method Place 500ml/18fl oz water, the lemongrass, galangal, krachai (if using) and turmeric in a saucepan and bring to the boil. Reduce to a simmer, add the fish and simmer for 7–8 minutes. If the water doesn’t cover the fish, turn it halfway. Turn off the heat and transfer the fish to a pestle and mortar using a slotted spoon, reserving the poaching water. Pound the fish until fluffy. Transfer the lemongrass, galangal, krachai and turmeric to a blender, add the red curry paste along with 50ml/2fl oz of the poaching water and blend until smooth. Add 150ml/5fl oz of the coconut milk to a clean saucepan and place on a medium heat. Add the red curry mixture and cook until the coconut starts to separate from the fat. Add the palm sugar and cook until everything blends together. Add the rest of the coconut milk and the 250ml/ 9fl oz of the poaching water. Add the pounded fish and season with the fish sauce and shrimp paste (if using). Simmer for 20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of water to the boil and cook rice vermicelli noodles for 5–7 minutes, depending on the size of the noodles. Drain and put the noodles into a bowl of cold water. Drain the noodles in mini bunches on paper towel.To serve, place 3-4 bunches of noodles in each bowl, pour over the curry sauce and add the bean sprouts, cabbage, cucumber, Thai basil, pickled greens, and half a hard boil egg each Place 500ml/18fl oz water, the lemongrass, galangal, krachai (if using) and turmeric in a saucepan and bring to the boil. Reduce to a simmer, add the fish and simmer for 7–8 minutes. If the water doesn’t cover the fish, turn it halfway. Place 500ml/18fl oz water, the lemongrass, galangal, krachai (if using) and turmeric in a saucepan and bring to the boil. Reduce to a simmer, add the fish and simmer for 7–8 minutes. If the water doesn’t cover the fish, turn it halfway. Turn off the heat and transfer the fish to a pestle and mortar using a slotted spoon, reserving the poaching water. Pound the fish until fluffy. Turn off the heat and transfer the fish to a pestle and mortar using a slotted spoon, reserving the poaching water. Pound the fish until fluffy. Transfer the lemongrass, galangal, krachai and turmeric to a blender, add the red curry paste along with 50ml/2fl oz of the poaching water and blend until smooth. Transfer the lemongrass, galangal, krachai and turmeric to a blender, add the red curry paste along with 50ml/2fl oz of the poaching water and blend until smooth. Add 150ml/5fl oz of the coconut milk to a clean saucepan and place on a medium heat. Add the red curry mixture and cook until the coconut starts to separate from the fat. Add 150ml/5fl oz of the coconut milk to a clean saucepan and place on a medium heat. Add the red curry mixture and cook until the coconut starts to separate from the fat. Add the palm sugar and cook until everything blends together. Add the rest of the coconut milk and the 250ml/ 9fl oz of the poaching water. Add the pounded fish and season with the fish sauce and shrimp paste (if using). Simmer for 20 minutes, stirring occasionally. Add the palm sugar and cook until everything blends together. Add the rest of the coconut milk and the 250ml/ 9fl oz of the poaching water. Add the pounded fish and season with the fish sauce and shrimp paste (if using). Simmer for 20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of water to the boil and cook rice vermicelli noodles for 5–7 minutes, depending on the size of the noodles. Drain and put the noodles into a bowl of cold water. Drain the noodles in mini bunches on paper towel. Meanwhile, bring a large saucepan of water to the boil and cook rice vermicelli noodles for 5–7 minutes, depending on the size of the noodles. Drain and put the noodles into a bowl of cold water. Drain the noodles in mini bunches on paper towel. To serve, place 3-4 bunches of noodles in each bowl, pour over the curry sauce and add the bean sprouts, cabbage, cucumber, Thai basil, pickled greens, and half a hard boil egg each To serve, place 3-4 bunches of noodles in each bowl, pour over the curry sauce and add the bean sprouts, cabbage, cucumber, Thai basil, pickled greens, and half a hard boil egg each | {
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"content": "Kanom jeen namya pla (Southern Thai fish curry with rice noodles) An average of 0.0 out of 5 stars from 0 ratings A spicy, coconutty fish curry served with rice noodles. 2 lemongrass stalks, bottom half only, bruised and cut into chunks50g/1¾oz galangal root, peeled and sliced50g/1¾oz krachai or finger root, roughly chopped (optional)1 piece turmeric, peeled and sliced380g/13oz cod fillet (or any kind of white fish with a mild flavour), 100–150g/3½–5½oz Thai red curry paste 400ml tin coconut milk 35g/1¼oz palm sugar 1 tbsp fish sauce 1 tsp fermented shrimp paste (optional)200g/7oz dry rice vermicelli 2 lemongrass stalks, bottom half only, bruised and cut into chunks 50g/1¾oz galangal root, peeled and sliced 50g/1¾oz krachai or finger root, roughly chopped (optional) 1 piece turmeric, peeled and sliced 380g/13oz cod fillet (or any kind of white fish with a mild flavour), 100–150g/3½–5½oz Thai red curry paste 400ml tin coconut milk 35g/1¼oz palm sugar 1 tbsp fish sauce 1 tsp fermented shrimp paste (optional) 200g/7oz dry rice vermicelli 2 handfuls bean sprouts1 sweetheart cabbage, thinly sliced1 cucumber, sliced1 packet pickled mustard greens, rinsed 2–3 times in cold water, drained and choppedsmall bunch Thai basil1 2 hard boiled duck eggs, peeled and halved 2 handfuls bean sprouts 1 sweetheart cabbage, thinly sliced 1 cucumber, sliced 1 packet pickled mustard greens, rinsed 2–3 times in cold water, drained and chopped small bunch Thai basil 1 2 hard boiled duck eggs, peeled and halved Method Place 500ml/18fl oz water, the lemongrass, galangal, krachai (if using) and turmeric in a saucepan and bring to the boil. Reduce to a simmer, add the fish and simmer for 7–8 minutes. If the water doesn’t cover the fish, turn it halfway. Turn off the heat and transfer the fish to a pestle and mortar using a slotted spoon, reserving the poaching water. Pound the fish until fluffy. Transfer the lemongrass, galangal, krachai and turmeric to a blender, add the red curry paste along with 50ml/2fl oz of the poaching water and blend until smooth. Add 150ml/5fl oz of the coconut milk to a clean saucepan and place on a medium heat. Add the red curry mixture and cook until the coconut starts to separate from the fat. Add the palm sugar and cook until everything blends together. Add the rest of the coconut milk and the 250ml/ 9fl oz of the poaching water. Add the pounded fish and season with the fish sauce and shrimp paste (if using). Simmer for 20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of water to the boil and cook rice vermicelli noodles for 5–7 minutes, depending on the size of the noodles. Drain and put the noodles into a bowl of cold water. Drain the noodles in mini bunches on paper towel.To serve, place 3-4 bunches of noodles in each bowl, pour over the curry sauce and add the bean sprouts, cabbage, cucumber, Thai basil, pickled greens, and half a hard boil egg each Place 500ml/18fl oz water, the lemongrass, galangal, krachai (if using) and turmeric in a saucepan and bring to the boil. Reduce to a simmer, add the fish and simmer for 7–8 minutes. If the water doesn’t cover the fish, turn it halfway. Place 500ml/18fl oz water, the lemongrass, galangal, krachai (if using) and turmeric in a saucepan and bring to the boil. Reduce to a simmer, add the fish and simmer for 7–8 minutes. If the water doesn’t cover the fish, turn it halfway. Turn off the heat and transfer the fish to a pestle and mortar using a slotted spoon, reserving the poaching water. Pound the fish until fluffy. Turn off the heat and transfer the fish to a pestle and mortar using a slotted spoon, reserving the poaching water. Pound the fish until fluffy. Transfer the lemongrass, galangal, krachai and turmeric to a blender, add the red curry paste along with 50ml/2fl oz of the poaching water and blend until smooth. Transfer the lemongrass, galangal, krachai and turmeric to a blender, add the red curry paste along with 50ml/2fl oz of the poaching water and blend until smooth. Add 150ml/5fl oz of the coconut milk to a clean saucepan and place on a medium heat. Add the red curry mixture and cook until the coconut starts to separate from the fat. Add 150ml/5fl oz of the coconut milk to a clean saucepan and place on a medium heat. Add the red curry mixture and cook until the coconut starts to separate from the fat. Add the palm sugar and cook until everything blends together. Add the rest of the coconut milk and the 250ml/ 9fl oz of the poaching water. Add the pounded fish and season with the fish sauce and shrimp paste (if using). Simmer for 20 minutes, stirring occasionally. Add the palm sugar and cook until everything blends together. Add the rest of the coconut milk and the 250ml/ 9fl oz of the poaching water. Add the pounded fish and season with the fish sauce and shrimp paste (if using). Simmer for 20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of water to the boil and cook rice vermicelli noodles for 5–7 minutes, depending on the size of the noodles. Drain and put the noodles into a bowl of cold water. Drain the noodles in mini bunches on paper towel. Meanwhile, bring a large saucepan of water to the boil and cook rice vermicelli noodles for 5–7 minutes, depending on the size of the noodles. Drain and put the noodles into a bowl of cold water. Drain the noodles in mini bunches on paper towel. To serve, place 3-4 bunches of noodles in each bowl, pour over the curry sauce and add the bean sprouts, cabbage, cucumber, Thai basil, pickled greens, and half a hard boil egg each To serve, place 3-4 bunches of noodles in each bowl, pour over the curry sauce and add the bean sprouts, cabbage, cucumber, Thai basil, pickled greens, and half a hard boil egg each"
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} | 23168b065c368afd1e61450deb569e91f6d2d199259f60fbaee4fb8681d53bcd | Sweet and sour fried chrysanthemum potatoes recipe
To make the chrysanthemum-shaped potatoes, firstly cut the potatoes into cuboid shapes of 3.7cm(w) x 3.7cm(l) x 4.9cm(h)/1.46in(w) x 1.46in(l) x 1.93in(h). While cutting the rest of the potatoes make sure the cut potatoes are fully submerged in cold, salted water. Once the potatoes are cut into cubes, next take one potato cube and place it onto a chopping board, with the height of the potato standing up. Cut slices of 2mm thick all along the length of the potato, making sure not to cut all the way through, leaving at least a 3mm base uncut. To help, you can use two chopsticks either side of the potato as a guide having them sandwich the potato. Once you hit the chopstick it will prevent you from cutting all the way through the potato.Now turn the potato 90 degrees and slice the potato the same way again. After this the potato should have a lattice pattern.Once the potatoes are cut, submerge them again in cold, salted water to allow any excess starch to be removed as well as preventing it from browning. Let the potatoes soak while the sauce is being prepared.To make the sauce, combine the white vinegar, sugar, ketchup, Worcestershire sauce, lemon juice and tangeribe peel together in a saucepan. Put the pan over a medium-high heat and bring to a boil. Lower the temperature and reduce the sauce until there is a change in consistency – it should be slightly thicker.You can also control the consistency of the sauce by using a cornstarch slurry. Cornstarch slurry consists of equal amounts of cornstarch to equal amounts of cold water, stir the mixture together until there are no more lumps left.If using the cornstarch slurry, slowly pour a little bit of slurry mixture into the sweet and sour sauce, making sure to stir well after adding each time. Remember you can always add more, but it’s very difficult to take out.Once the sauce is to your liking, you can remove it from the heat as set aside while you prepare to fry the chrysanthemum-shaped potatoes.Heat a deep fat fryer to 190C. If you don’t have a fryer, in a large saucepan add some neutral oil and heat it to 190C using a temperature thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended.For the chrysanthemum-shaped potatoes, drain them from the water and pat dry with a clean kitchen towel or some kitchen paper. Put the potato starch in a bowl. Toss the potatoes into bowl, making sure you get into every part of the potato, especially where all the cuts have been made. Shake off any excess.Slowly lower the potato into the hot oil in a basket or a slotted spoon to allow the lattice pattern to open, making it look like a flower. Fry until cooked through and golden-brown. Once cooked, place the potato on a draining tray to let the excess oil drip out of the potato.Now take the sweet and sour sauce and place it back on the heat just to heat it up. Once the sauce is heated, take 3 chrysanthemum-shaped potatoes and place them on a serving dish, and pour over the sweet and sour sauce (as much as you wish). Repeat this with all the potatoes. Garnish with some bell peppers along the edge of the plate. To make the chrysanthemum-shaped potatoes, firstly cut the potatoes into cuboid shapes of 3.7cm(w) x 3.7cm(l) x 4.9cm(h)/1.46in(w) x 1.46in(l) x 1.93in(h). While cutting the rest of the potatoes make sure the cut potatoes are fully submerged in cold, salted water. To make the chrysanthemum-shaped potatoes, firstly cut the potatoes into cuboid shapes of 3.7cm(w) x 3.7cm(l) x 4.9cm(h)/1.46in(w) x 1.46in(l) x 1.93in(h). While cutting the rest of the potatoes make sure the cut potatoes are fully submerged in cold, salted water. Once the potatoes are cut into cubes, next take one potato cube and place it onto a chopping board, with the height of the potato standing up. Cut slices of 2mm thick all along the length of the potato, making sure not to cut all the way through, leaving at least a 3mm base uncut. To help, you can use two chopsticks either side of the potato as a guide having them sandwich the potato. Once you hit the chopstick it will prevent you from cutting all the way through the potato. Once the potatoes are cut into cubes, next take one potato cube and place it onto a chopping board, with the height of the potato standing up. Cut slices of 2mm thick all along the length of the potato, making sure not to cut all the way through, leaving at least a 3mm base uncut. To help, you can use two chopsticks either side of the potato as a guide having them sandwich the potato. Once you hit the chopstick it will prevent you from cutting all the way through the potato. Now turn the potato 90 degrees and slice the potato the same way again. After this the potato should have a lattice pattern. Now turn the potato 90 degrees and slice the potato the same way again. After this the potato should have a lattice pattern. Once the potatoes are cut, submerge them again in cold, salted water to allow any excess starch to be removed as well as preventing it from browning. Let the potatoes soak while the sauce is being prepared. Once the potatoes are cut, submerge them again in cold, salted water to allow any excess starch to be removed as well as preventing it from browning. Let the potatoes soak while the sauce is being prepared. To make the sauce, combine the white vinegar, sugar, ketchup, Worcestershire sauce, lemon juice and tangeribe peel together in a saucepan. Put the pan over a medium-high heat and bring to a boil. To make the sauce, combine the white vinegar, sugar, ketchup, Worcestershire sauce, lemon juice and tangeribe peel together in a saucepan. Put the pan over a medium-high heat and bring to a boil. Lower the temperature and reduce the sauce until there is a change in consistency – it should be slightly thicker. Lower the temperature and reduce the sauce until there is a change in consistency – it should be slightly thicker. You can also control the consistency of the sauce by using a cornstarch slurry. Cornstarch slurry consists of equal amounts of cornstarch to equal amounts of cold water, stir the mixture together until there are no more lumps left. You can also control the consistency of the sauce by using a cornstarch slurry. Cornstarch slurry consists of equal amounts of cornstarch to equal amounts of cold water, stir the mixture together until there are no more lumps left. If using the cornstarch slurry, slowly pour a little bit of slurry mixture into the sweet and sour sauce, making sure to stir well after adding each time. Remember you can always add more, but it’s very difficult to take out. If using the cornstarch slurry, slowly pour a little bit of slurry mixture into the sweet and sour sauce, making sure to stir well after adding each time. Remember you can always add more, but it’s very difficult to take out. Once the sauce is to your liking, you can remove it from the heat as set aside while you prepare to fry the chrysanthemum-shaped potatoes. Once the sauce is to your liking, you can remove it from the heat as set aside while you prepare to fry the chrysanthemum-shaped potatoes. Heat a deep fat fryer to 190C. If you don’t have a fryer, in a large saucepan add some neutral oil and heat it to 190C using a temperature thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat a deep fat fryer to 190C. If you don’t have a fryer, in a large saucepan add some neutral oil and heat it to 190C using a temperature thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. For the chrysanthemum-shaped potatoes, drain them from the water and pat dry with a clean kitchen towel or some kitchen paper. For the chrysanthemum-shaped potatoes, drain them from the water and pat dry with a clean kitchen towel or some kitchen paper. Put the potato starch in a bowl. Toss the potatoes into bowl, making sure you get into every part of the potato, especially where all the cuts have been made. Shake off any excess. Put the potato starch in a bowl. Toss the potatoes into bowl, making sure you get into every part of the potato, especially where all the cuts have been made. Shake off any excess. Slowly lower the potato into the hot oil in a basket or a slotted spoon to allow the lattice pattern to open, making it look like a flower. Fry until cooked through and golden-brown. Once cooked, place the potato on a draining tray to let the excess oil drip out of the potato. Slowly lower the potato into the hot oil in a basket or a slotted spoon to allow the lattice pattern to open, making it look like a flower. Fry until cooked through and golden-brown. Once cooked, place the potato on a draining tray to let the excess oil drip out of the potato. Now take the sweet and sour sauce and place it back on the heat just to heat it up. Once the sauce is heated, take 3 chrysanthemum-shaped potatoes and place them on a serving dish, and pour over the sweet and sour sauce (as much as you wish). Repeat this with all the potatoes. Now take the sweet and sour sauce and place it back on the heat just to heat it up. Once the sauce is heated, take 3 chrysanthemum-shaped potatoes and place them on a serving dish, and pour over the sweet and sour sauce (as much as you wish). Repeat this with all the potatoes. Garnish with some bell peppers along the edge of the plate. Garnish with some bell peppers along the edge of the plate. | {
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"title": "Sweet and sour fried chrysanthemum potatoes recipe",
"content": "To make the chrysanthemum-shaped potatoes, firstly cut the potatoes into cuboid shapes of 3.7cm(w) x 3.7cm(l) x 4.9cm(h)/1.46in(w) x 1.46in(l) x 1.93in(h). While cutting the rest of the potatoes make sure the cut potatoes are fully submerged in cold, salted water. Once the potatoes are cut into cubes, next take one potato cube and place it onto a chopping board, with the height of the potato standing up. Cut slices of 2mm thick all along the length of the potato, making sure not to cut all the way through, leaving at least a 3mm base uncut. To help, you can use two chopsticks either side of the potato as a guide having them sandwich the potato. Once you hit the chopstick it will prevent you from cutting all the way through the potato.Now turn the potato 90 degrees and slice the potato the same way again. After this the potato should have a lattice pattern.Once the potatoes are cut, submerge them again in cold, salted water to allow any excess starch to be removed as well as preventing it from browning. Let the potatoes soak while the sauce is being prepared.To make the sauce, combine the white vinegar, sugar, ketchup, Worcestershire sauce, lemon juice and tangeribe peel together in a saucepan. Put the pan over a medium-high heat and bring to a boil. Lower the temperature and reduce the sauce until there is a change in consistency – it should be slightly thicker.You can also control the consistency of the sauce by using a cornstarch slurry. Cornstarch slurry consists of equal amounts of cornstarch to equal amounts of cold water, stir the mixture together until there are no more lumps left.If using the cornstarch slurry, slowly pour a little bit of slurry mixture into the sweet and sour sauce, making sure to stir well after adding each time. Remember you can always add more, but it’s very difficult to take out.Once the sauce is to your liking, you can remove it from the heat as set aside while you prepare to fry the chrysanthemum-shaped potatoes.Heat a deep fat fryer to 190C. If you don’t have a fryer, in a large saucepan add some neutral oil and heat it to 190C using a temperature thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended.For the chrysanthemum-shaped potatoes, drain them from the water and pat dry with a clean kitchen towel or some kitchen paper. Put the potato starch in a bowl. Toss the potatoes into bowl, making sure you get into every part of the potato, especially where all the cuts have been made. Shake off any excess.Slowly lower the potato into the hot oil in a basket or a slotted spoon to allow the lattice pattern to open, making it look like a flower. Fry until cooked through and golden-brown. Once cooked, place the potato on a draining tray to let the excess oil drip out of the potato.Now take the sweet and sour sauce and place it back on the heat just to heat it up. Once the sauce is heated, take 3 chrysanthemum-shaped potatoes and place them on a serving dish, and pour over the sweet and sour sauce (as much as you wish). Repeat this with all the potatoes. Garnish with some bell peppers along the edge of the plate. To make the chrysanthemum-shaped potatoes, firstly cut the potatoes into cuboid shapes of 3.7cm(w) x 3.7cm(l) x 4.9cm(h)/1.46in(w) x 1.46in(l) x 1.93in(h). While cutting the rest of the potatoes make sure the cut potatoes are fully submerged in cold, salted water. To make the chrysanthemum-shaped potatoes, firstly cut the potatoes into cuboid shapes of 3.7cm(w) x 3.7cm(l) x 4.9cm(h)/1.46in(w) x 1.46in(l) x 1.93in(h). While cutting the rest of the potatoes make sure the cut potatoes are fully submerged in cold, salted water. Once the potatoes are cut into cubes, next take one potato cube and place it onto a chopping board, with the height of the potato standing up. Cut slices of 2mm thick all along the length of the potato, making sure not to cut all the way through, leaving at least a 3mm base uncut. To help, you can use two chopsticks either side of the potato as a guide having them sandwich the potato. Once you hit the chopstick it will prevent you from cutting all the way through the potato. Once the potatoes are cut into cubes, next take one potato cube and place it onto a chopping board, with the height of the potato standing up. Cut slices of 2mm thick all along the length of the potato, making sure not to cut all the way through, leaving at least a 3mm base uncut. To help, you can use two chopsticks either side of the potato as a guide having them sandwich the potato. Once you hit the chopstick it will prevent you from cutting all the way through the potato. Now turn the potato 90 degrees and slice the potato the same way again. After this the potato should have a lattice pattern. Now turn the potato 90 degrees and slice the potato the same way again. After this the potato should have a lattice pattern. Once the potatoes are cut, submerge them again in cold, salted water to allow any excess starch to be removed as well as preventing it from browning. Let the potatoes soak while the sauce is being prepared. Once the potatoes are cut, submerge them again in cold, salted water to allow any excess starch to be removed as well as preventing it from browning. Let the potatoes soak while the sauce is being prepared. To make the sauce, combine the white vinegar, sugar, ketchup, Worcestershire sauce, lemon juice and tangeribe peel together in a saucepan. Put the pan over a medium-high heat and bring to a boil. To make the sauce, combine the white vinegar, sugar, ketchup, Worcestershire sauce, lemon juice and tangeribe peel together in a saucepan. Put the pan over a medium-high heat and bring to a boil. Lower the temperature and reduce the sauce until there is a change in consistency – it should be slightly thicker. Lower the temperature and reduce the sauce until there is a change in consistency – it should be slightly thicker. You can also control the consistency of the sauce by using a cornstarch slurry. Cornstarch slurry consists of equal amounts of cornstarch to equal amounts of cold water, stir the mixture together until there are no more lumps left. You can also control the consistency of the sauce by using a cornstarch slurry. Cornstarch slurry consists of equal amounts of cornstarch to equal amounts of cold water, stir the mixture together until there are no more lumps left. If using the cornstarch slurry, slowly pour a little bit of slurry mixture into the sweet and sour sauce, making sure to stir well after adding each time. Remember you can always add more, but it’s very difficult to take out. If using the cornstarch slurry, slowly pour a little bit of slurry mixture into the sweet and sour sauce, making sure to stir well after adding each time. Remember you can always add more, but it’s very difficult to take out. Once the sauce is to your liking, you can remove it from the heat as set aside while you prepare to fry the chrysanthemum-shaped potatoes. Once the sauce is to your liking, you can remove it from the heat as set aside while you prepare to fry the chrysanthemum-shaped potatoes. Heat a deep fat fryer to 190C. If you don’t have a fryer, in a large saucepan add some neutral oil and heat it to 190C using a temperature thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. Heat a deep fat fryer to 190C. If you don’t have a fryer, in a large saucepan add some neutral oil and heat it to 190C using a temperature thermometer. CAUTION: Hot oil can be dangerous. Do not leave unattended. For the chrysanthemum-shaped potatoes, drain them from the water and pat dry with a clean kitchen towel or some kitchen paper. For the chrysanthemum-shaped potatoes, drain them from the water and pat dry with a clean kitchen towel or some kitchen paper. Put the potato starch in a bowl. Toss the potatoes into bowl, making sure you get into every part of the potato, especially where all the cuts have been made. Shake off any excess. Put the potato starch in a bowl. Toss the potatoes into bowl, making sure you get into every part of the potato, especially where all the cuts have been made. Shake off any excess. Slowly lower the potato into the hot oil in a basket or a slotted spoon to allow the lattice pattern to open, making it look like a flower. Fry until cooked through and golden-brown. Once cooked, place the potato on a draining tray to let the excess oil drip out of the potato. Slowly lower the potato into the hot oil in a basket or a slotted spoon to allow the lattice pattern to open, making it look like a flower. Fry until cooked through and golden-brown. Once cooked, place the potato on a draining tray to let the excess oil drip out of the potato. Now take the sweet and sour sauce and place it back on the heat just to heat it up. Once the sauce is heated, take 3 chrysanthemum-shaped potatoes and place them on a serving dish, and pour over the sweet and sour sauce (as much as you wish). Repeat this with all the potatoes. Now take the sweet and sour sauce and place it back on the heat just to heat it up. Once the sauce is heated, take 3 chrysanthemum-shaped potatoes and place them on a serving dish, and pour over the sweet and sour sauce (as much as you wish). Repeat this with all the potatoes. Garnish with some bell peppers along the edge of the plate. Garnish with some bell peppers along the edge of the plate."
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} | f4052382512872de839a4dfd9f28e0e1c1e9f96e2d50fbc54f7578a629dc3e32 | Chirashi with miso salmon recipe
To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through.Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight.To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2–3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down.Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently.To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2–3 hours in the fridge.Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15–20 minutes depending on size of fillet. To make the omelette, crack the eggs into a bowl and whisk together. Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3–4 minutes and, once firm to the touch, flip and cook for another 1–2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces. To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori. To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through. To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through. Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight. Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight. To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2–3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight. To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2–3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down. To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down. Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently. Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently. To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2–3 hours in the fridge. To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2–3 hours in the fridge. Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15–20 minutes depending on size of fillet. Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15–20 minutes depending on size of fillet. To make the omelette, crack the eggs into a bowl and whisk together. To make the omelette, crack the eggs into a bowl and whisk together. Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3–4 minutes and, once firm to the touch, flip and cook for another 1–2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces. Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3–4 minutes and, once firm to the touch, flip and cook for another 1–2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces. To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori. To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori. | {
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"title": "Chirashi with miso salmon recipe",
"content": "To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through.Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight.To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2–3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down.Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently.To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2–3 hours in the fridge.Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15–20 minutes depending on size of fillet. To make the omelette, crack the eggs into a bowl and whisk together. Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3–4 minutes and, once firm to the touch, flip and cook for another 1–2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces. To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori. To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through. To make the mushrooms, fry them in a dry pan on low for 5–7 minutes until cooked through. Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight. Add the shoyu, mirin and sake to the mushrooms and simmer for a few minutes. Leave to cool, then put into a clean airtight container. Keep in the fridge and leave for at least a few hours, but ideally overnight. To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2–3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight. To make the pickled lotus root, dissolve the vinegar, sugar and salt in a saucepan over a medium heat. Add the lotus root and beetroot peelings, then bring to a low simmer for 2–3 minutes. Take off the heat, allow to cool and then transfer into a clean airtight container. Keep in the fridge and best to eat after overnight. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. To make the rice seasoning, dissolve the sugar and salt in the vinegar over a low heat. Set aside. To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down. To make the rice, steam the rice with 300ml/10fl oz water in a lidded saucepan or rice cooker using the packet instructions. Once cooked, decant into a large bowl and season with the vinegar mixture while simultaneously fanning it to cool it down. Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently. Once it cools slightly, add the edamame and pickled mushrooms to the rice. Continue to mix gently. To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2–3 hours in the fridge. To make the miso salmon, mix the miso, mirin, shoyu and toasted sesame oil in a bowl. Then marinate the fish, using cling film to compact it to maximise surface area. Marinate the fish for 2–3 hours in the fridge. Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15–20 minutes depending on size of fillet. Once marinated, gently remove the residual marinade and transfer to a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and bake for 15–20 minutes depending on size of fillet. To make the omelette, crack the eggs into a bowl and whisk together. To make the omelette, crack the eggs into a bowl and whisk together. Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3–4 minutes and, once firm to the touch, flip and cook for another 1–2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces. Heat a non-stick frying pan on a low-medium heat and pour in the whisked egg. Cook undisturbed for 3–4 minutes and, once firm to the touch, flip and cook for another 1–2 minutes. If you struggle to flip the egg, continue cooking it until it releases from the pan more easily. Move the cooked omelette onto a chopping board and let it cool slightly, before slices into thin pieces. To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori. To serve, place the rice onto a large serving platter or into individual bowls. Add a generous sprinkling of the pickled lotus root, pickled mushrooms, omelette, edamame, perilla leaves, chives, and lastly the nori."
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} | 2e5c342aa5a17ddd1c7270cd8fb89b3b8b50ca0eed77f272b12a3d19846b7be3 | Vegan pasties recipe
An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_puff_pastry_pies_63231_16x9.jpg These easy vegan puff pastry pies are perfect for picnics, lunchboxes and buffets. Each serving provides 279 kcal, 7g protein, 26g carbohydrate (of which 4g sugars), 15g fat (of which 6.5g saturates), 5g fibre and 0.5g salt. 500g/1lb 2oz butternut squash2 tbsp olive oil1 onion2 cloves garlic, crushed½ tsp dried chilli flakes½ tsp cumin seeds1 tsp harissa paste100g/3½oz vegan meat-free mince, chilled or frozen400g tin chickpeas, drained300ml/10fl oz vegan-friendly vegetable stock1 bay leaf100g/3½oz shredded kale or cavolo nero500g/1lb 2oz vegan puff pastry2 tbsp soya milksalt and freshly ground black pepper 500g/1lb 2oz butternut squash 2 tbsp olive oil 1 onion 2 cloves garlic, crushed ½ tsp dried chilli flakes ½ tsp cumin seeds 1 tsp harissa paste 100g/3½oz vegan meat-free mince, chilled or frozen 400g tin chickpeas, drained 300ml/10fl oz vegan-friendly vegetable stock 1 bay leaf 100g/3½oz shredded kale or cavolo nero 500g/1lb 2oz vegan puff pastry 2 tbsp soya milk salt and freshly ground black pepper Method Preheat the oven to 190C/180C Fan/Gas 5.Peel and deseed the butternut squash and cut the flesh into bite-size chunks. Tip onto a baking tray, drizzle over 1 tablespoon of the olive oil and season with salt and freshly ground black pepper. Cook in the preheated oven for about 30 minutes, turning halfway through until the squash is tender and starting to caramelise.Peel and thinly slice the onion. Tip into a large frying pan with the remaining tablespoon of olive oil and cook over a low-medium heat for about 5 minutes until tender and just starting to turn golden at the edges. Add the garlic, crushed dried chilli, cumin seeds and harissa and cook for a further minute. Tip the quorn into the pan and cook for 3-4 minutes over a medium heat. Add the chickpeas, roasted butternut squash and vegetable stock, mix well, lower the heat and cook for 10 minutes until about half of the stock has been absorbed.Add the shredded kale and continue to cook until the kale has wilted.Remove from the heat and leave until cold.If your pastry is in one block you will need to roll it out on a lightly floured work surface to a thickness of 3mm. Cut into squares about 12 x 12cm. If it’s ready rolled then carefully unroll and cut into squares. Spoon the filling onto one side of each square, brush the edges lightly with cold water and fold over the pastry to encase the filling in a neat triangular parcel. Press the edges together to seal and arrange the pies on parchment lined baking sheets. Brush the top of each pie with soya milk and bake on the middle shelf of the preheated oven for about 25 minutes until the pastry is golden brown and crisp. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Peel and deseed the butternut squash and cut the flesh into bite-size chunks. Tip onto a baking tray, drizzle over 1 tablespoon of the olive oil and season with salt and freshly ground black pepper. Cook in the preheated oven for about 30 minutes, turning halfway through until the squash is tender and starting to caramelise. Peel and deseed the butternut squash and cut the flesh into bite-size chunks. Tip onto a baking tray, drizzle over 1 tablespoon of the olive oil and season with salt and freshly ground black pepper. Cook in the preheated oven for about 30 minutes, turning halfway through until the squash is tender and starting to caramelise. Peel and thinly slice the onion. Tip into a large frying pan with the remaining tablespoon of olive oil and cook over a low-medium heat for about 5 minutes until tender and just starting to turn golden at the edges. Add the garlic, crushed dried chilli, cumin seeds and harissa and cook for a further minute. Tip the quorn into the pan and cook for 3-4 minutes over a medium heat. Add the chickpeas, roasted butternut squash and vegetable stock, mix well, lower the heat and cook for 10 minutes until about half of the stock has been absorbed. Peel and thinly slice the onion. Tip into a large frying pan with the remaining tablespoon of olive oil and cook over a low-medium heat for about 5 minutes until tender and just starting to turn golden at the edges. Add the garlic, crushed dried chilli, cumin seeds and harissa and cook for a further minute. Tip the quorn into the pan and cook for 3-4 minutes over a medium heat. Add the chickpeas, roasted butternut squash and vegetable stock, mix well, lower the heat and cook for 10 minutes until about half of the stock has been absorbed. Add the shredded kale and continue to cook until the kale has wilted. Add the shredded kale and continue to cook until the kale has wilted. Remove from the heat and leave until cold. Remove from the heat and leave until cold. If your pastry is in one block you will need to roll it out on a lightly floured work surface to a thickness of 3mm. Cut into squares about 12 x 12cm. If it’s ready rolled then carefully unroll and cut into squares. If your pastry is in one block you will need to roll it out on a lightly floured work surface to a thickness of 3mm. Cut into squares about 12 x 12cm. If it’s ready rolled then carefully unroll and cut into squares. Spoon the filling onto one side of each square, brush the edges lightly with cold water and fold over the pastry to encase the filling in a neat triangular parcel. Press the edges together to seal and arrange the pies on parchment lined baking sheets. Brush the top of each pie with soya milk and bake on the middle shelf of the preheated oven for about 25 minutes until the pastry is golden brown and crisp. Spoon the filling onto one side of each square, brush the edges lightly with cold water and fold over the pastry to encase the filling in a neat triangular parcel. Press the edges together to seal and arrange the pies on parchment lined baking sheets. Brush the top of each pie with soya milk and bake on the middle shelf of the preheated oven for about 25 minutes until the pastry is golden brown and crisp. | {
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"title": "Vegan pasties recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_puff_pastry_pies_63231_16x9.jpg These easy vegan puff pastry pies are perfect for picnics, lunchboxes and buffets. Each serving provides 279 kcal, 7g protein, 26g carbohydrate (of which 4g sugars), 15g fat (of which 6.5g saturates), 5g fibre and 0.5g salt. 500g/1lb 2oz butternut squash2 tbsp olive oil1 onion2 cloves garlic, crushed½ tsp dried chilli flakes½ tsp cumin seeds1 tsp harissa paste100g/3½oz vegan meat-free mince, chilled or frozen400g tin chickpeas, drained300ml/10fl oz vegan-friendly vegetable stock1 bay leaf100g/3½oz shredded kale or cavolo nero500g/1lb 2oz vegan puff pastry2 tbsp soya milksalt and freshly ground black pepper 500g/1lb 2oz butternut squash 2 tbsp olive oil 1 onion 2 cloves garlic, crushed ½ tsp dried chilli flakes ½ tsp cumin seeds 1 tsp harissa paste 100g/3½oz vegan meat-free mince, chilled or frozen 400g tin chickpeas, drained 300ml/10fl oz vegan-friendly vegetable stock 1 bay leaf 100g/3½oz shredded kale or cavolo nero 500g/1lb 2oz vegan puff pastry 2 tbsp soya milk salt and freshly ground black pepper Method Preheat the oven to 190C/180C Fan/Gas 5.Peel and deseed the butternut squash and cut the flesh into bite-size chunks. Tip onto a baking tray, drizzle over 1 tablespoon of the olive oil and season with salt and freshly ground black pepper. Cook in the preheated oven for about 30 minutes, turning halfway through until the squash is tender and starting to caramelise.Peel and thinly slice the onion. Tip into a large frying pan with the remaining tablespoon of olive oil and cook over a low-medium heat for about 5 minutes until tender and just starting to turn golden at the edges. Add the garlic, crushed dried chilli, cumin seeds and harissa and cook for a further minute. Tip the quorn into the pan and cook for 3-4 minutes over a medium heat. Add the chickpeas, roasted butternut squash and vegetable stock, mix well, lower the heat and cook for 10 minutes until about half of the stock has been absorbed.Add the shredded kale and continue to cook until the kale has wilted.Remove from the heat and leave until cold.If your pastry is in one block you will need to roll it out on a lightly floured work surface to a thickness of 3mm. Cut into squares about 12 x 12cm. If it’s ready rolled then carefully unroll and cut into squares. Spoon the filling onto one side of each square, brush the edges lightly with cold water and fold over the pastry to encase the filling in a neat triangular parcel. Press the edges together to seal and arrange the pies on parchment lined baking sheets. Brush the top of each pie with soya milk and bake on the middle shelf of the preheated oven for about 25 minutes until the pastry is golden brown and crisp. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Peel and deseed the butternut squash and cut the flesh into bite-size chunks. Tip onto a baking tray, drizzle over 1 tablespoon of the olive oil and season with salt and freshly ground black pepper. Cook in the preheated oven for about 30 minutes, turning halfway through until the squash is tender and starting to caramelise. Peel and deseed the butternut squash and cut the flesh into bite-size chunks. Tip onto a baking tray, drizzle over 1 tablespoon of the olive oil and season with salt and freshly ground black pepper. Cook in the preheated oven for about 30 minutes, turning halfway through until the squash is tender and starting to caramelise. Peel and thinly slice the onion. Tip into a large frying pan with the remaining tablespoon of olive oil and cook over a low-medium heat for about 5 minutes until tender and just starting to turn golden at the edges. Add the garlic, crushed dried chilli, cumin seeds and harissa and cook for a further minute. Tip the quorn into the pan and cook for 3-4 minutes over a medium heat. Add the chickpeas, roasted butternut squash and vegetable stock, mix well, lower the heat and cook for 10 minutes until about half of the stock has been absorbed. Peel and thinly slice the onion. Tip into a large frying pan with the remaining tablespoon of olive oil and cook over a low-medium heat for about 5 minutes until tender and just starting to turn golden at the edges. Add the garlic, crushed dried chilli, cumin seeds and harissa and cook for a further minute. Tip the quorn into the pan and cook for 3-4 minutes over a medium heat. Add the chickpeas, roasted butternut squash and vegetable stock, mix well, lower the heat and cook for 10 minutes until about half of the stock has been absorbed. Add the shredded kale and continue to cook until the kale has wilted. Add the shredded kale and continue to cook until the kale has wilted. Remove from the heat and leave until cold. Remove from the heat and leave until cold. If your pastry is in one block you will need to roll it out on a lightly floured work surface to a thickness of 3mm. Cut into squares about 12 x 12cm. If it’s ready rolled then carefully unroll and cut into squares. If your pastry is in one block you will need to roll it out on a lightly floured work surface to a thickness of 3mm. Cut into squares about 12 x 12cm. If it’s ready rolled then carefully unroll and cut into squares. Spoon the filling onto one side of each square, brush the edges lightly with cold water and fold over the pastry to encase the filling in a neat triangular parcel. Press the edges together to seal and arrange the pies on parchment lined baking sheets. Brush the top of each pie with soya milk and bake on the middle shelf of the preheated oven for about 25 minutes until the pastry is golden brown and crisp. Spoon the filling onto one side of each square, brush the edges lightly with cold water and fold over the pastry to encase the filling in a neat triangular parcel. Press the edges together to seal and arrange the pies on parchment lined baking sheets. Brush the top of each pie with soya milk and bake on the middle shelf of the preheated oven for about 25 minutes until the pastry is golden brown and crisp."
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} | d17c206610dc291b43ba24a284b6a9e4a85dd7d97a7b05be8f3b2a2aea65599c | Vegan pizzas recipe
An average of 2.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pizza_26503_16x9.jpg Homemade pizza is a great way to get the kids involved with dinner. These two vegan toppings are a good starting point, but feel free to experiment with your own. 500g/1lb 2oz strong white bread flour, plus extra for dusting½ tsp salt7g sachet dried yeast1 tsp sugar2 tbsp olive oil 500g/1lb 2oz strong white bread flour, plus extra for dusting ½ tsp salt 7g sachet dried yeast 1 tsp sugar 2 tbsp olive oil 400g tin chopped tomatoes2–3 garlic cloves1 tsp dried basil1 tsp dried oregano½ tsp saltfreshly ground black pepper 400g tin chopped tomatoes 2–3 garlic cloves 1 tsp dried basil 1 tsp dried oregano ½ tsp salt freshly ground black pepper 200g/7oz squash, cut into cubes1 tbsp harissa or ras el hanoutolive oil100g/3½oz purple sprouting broccoli, cut into bite-sized piecestahini, for drizzling 200g/7oz squash, cut into cubes 1 tbsp harissa or ras el hanout olive oil 100g/3½oz purple sprouting broccoli, cut into bite-sized pieces tahini, for drizzling 1 leek, thinly sliced1 tbsp olive oil, plus extra for drizzling150g/5½oz new potatoes, very thinly sliced1 sprig rosemary, leaves picked and choppedhandful fresh rocket (optional) 1 leek, thinly sliced 1 tbsp olive oil, plus extra for drizzling 150g/5½oz new potatoes, very thinly sliced 1 sprig rosemary, leaves picked and chopped handful fresh rocket (optional) Method Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface. Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes.Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size.Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside.For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside.For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside.Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface.Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up. Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you're making the harissa squash pizza, finish with a drizzle of tahini. If you're making the leek and new potato pizza, garnish with the rocket, if you like. Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface. Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface. Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes. Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes. Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size. Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size. Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside. Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside. For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside. For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside. For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside. For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside. Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface. Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface. Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up. Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up. Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you're making the harissa squash pizza, finish with a drizzle of tahini. If you're making the leek and new potato pizza, garnish with the rocket, if you like. Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you're making the harissa squash pizza, finish with a drizzle of tahini. If you're making the leek and new potato pizza, garnish with the rocket, if you like. Recipe tips If these vegetables are out of season or not available, you can easily substitute with frozen veg. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_pizza_26503",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Vegan pizzas recipe",
"content": "An average of 2.9 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pizza_26503_16x9.jpg Homemade pizza is a great way to get the kids involved with dinner. These two vegan toppings are a good starting point, but feel free to experiment with your own. 500g/1lb 2oz strong white bread flour, plus extra for dusting½ tsp salt7g sachet dried yeast1 tsp sugar2 tbsp olive oil 500g/1lb 2oz strong white bread flour, plus extra for dusting ½ tsp salt 7g sachet dried yeast 1 tsp sugar 2 tbsp olive oil 400g tin chopped tomatoes2–3 garlic cloves1 tsp dried basil1 tsp dried oregano½ tsp saltfreshly ground black pepper 400g tin chopped tomatoes 2–3 garlic cloves 1 tsp dried basil 1 tsp dried oregano ½ tsp salt freshly ground black pepper 200g/7oz squash, cut into cubes1 tbsp harissa or ras el hanoutolive oil100g/3½oz purple sprouting broccoli, cut into bite-sized piecestahini, for drizzling 200g/7oz squash, cut into cubes 1 tbsp harissa or ras el hanout olive oil 100g/3½oz purple sprouting broccoli, cut into bite-sized pieces tahini, for drizzling 1 leek, thinly sliced1 tbsp olive oil, plus extra for drizzling150g/5½oz new potatoes, very thinly sliced1 sprig rosemary, leaves picked and choppedhandful fresh rocket (optional) 1 leek, thinly sliced 1 tbsp olive oil, plus extra for drizzling 150g/5½oz new potatoes, very thinly sliced 1 sprig rosemary, leaves picked and chopped handful fresh rocket (optional) Method Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface. Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes.Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size.Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside.For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside.For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside.Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface.Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up. Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you're making the harissa squash pizza, finish with a drizzle of tahini. If you're making the leek and new potato pizza, garnish with the rocket, if you like. Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface. Start by making the pizza dough. Combine the flour and salt in a large mixing bowl or on a clean work surface. Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes. Mix the yeast, sugar and oil with 330ml/11fl oz tepid water in a jug and leave for a few minutes. Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size. Make a well in the flour and add the liquid to the well. Using a fork, or your fingers, gradually incorporate the flour into the liquid. Once it starts to come together into a ball of dough, knead on a clean surface for around 10 minutes until smooth and elastic. Place the dough in a bowl and cover with a damp tea towel. Leave to prove for 1 hour, or until doubled in size. Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside. Meanwhile, make the tomato sauce and toppings. To make the tomato sauce, put all of the ingredients into a blender and whizz until smooth. Alternatively you can use a stick blender. Set aside. For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside. For the harissa-roasted squash pizza, preheat the oven to 200C/180C Fan/Gas 6. Toss the squash with the harissa and a drizzle of oil, then roast on a baking tray for 30–35 minutes until cooked through. Toss the chopped sprouting broccoli in a drizzle of olive oil and a pinch of salt. Set the squash and broccoli aside. For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside. For the leek, new potato and rosemary pizza, heat a tablespoon of olive oil in a saucepan over a medium heat and fry the leek with a pinch of salt until softened. Toss the potato slices in a drizzle of olive oil, a pinch of salt and the chopped rosemary. Set both aside. Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface. Tip the proved dough out onto a floured work surface and divide into four equal pieces. Roll into balls (this will knock out some of the air), then roll into pizza bases with a rolling pin. You can roll on greaseproof paper to stop it sticking to the surface. Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up. Preheat the oven to 220C/200C Fan/Gas 7 and put a baking tray in the oven to heat up. Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you're making the harissa squash pizza, finish with a drizzle of tahini. If you're making the leek and new potato pizza, garnish with the rocket, if you like. Cover the pizza bases with a thin layer of tomato sauce and add your toppings. Slide the pizza (on the greaseproof paper if using) onto the preheated baking tray and cook for 15–20 minutes, or until crispy. If you're making the harissa squash pizza, finish with a drizzle of tahini. If you're making the leek and new potato pizza, garnish with the rocket, if you like. Recipe tips If these vegetables are out of season or not available, you can easily substitute with frozen veg."
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} | c0171511c5b55d9c60bac08db8cc208f6a0d9cff38731a51fe41da7ceba0e3e1 | Vegan pancakes recipe
An average of 4.4 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_american_pancakes_76094_16x9.jpg Try this vegan fluffy American pancake recipe for a perfect start to the day. Serve these pancakes with fresh berries, maple syrup or chocolate sauce for a really luxurious start to the day. Each serving of vegan pancakes provides 365 kcal, 8g protein, 64g carbohydrate (of which 16g sugars), 8g fat (of which 1g saturates), 3g fibre and 0.6g salt. 125g/4½oz self-raising flour2 tbsp caster sugar1 tsp baking powdergood pinch sea salt150ml/5fl oz soya milk or almond milk¼ tsp vanilla extract4 tsp sunflower oil, for frying 125g/4½oz self-raising flour 2 tbsp caster sugar 1 tsp baking powder good pinch sea salt 150ml/5fl oz soya milk or almond milk ¼ tsp vanilla extract 4 tsp sunflower oil, for frying Method Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth. Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper. Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner. Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings. Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth. Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth. Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper. Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper. Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter. Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter. Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner. Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner. Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings. Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings. Recipe tips Whipped coconut cream is good with these too, but it must be well chilled before whipping. You can keep the pancakes warm in a low oven while you make the full batch. | {
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"url": "https://www.bbc.co.uk/food/recipes/vegan_american_pancakes_76094",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Vegan pancakes recipe",
"content": "An average of 4.4 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_american_pancakes_76094_16x9.jpg Try this vegan fluffy American pancake recipe for a perfect start to the day. Serve these pancakes with fresh berries, maple syrup or chocolate sauce for a really luxurious start to the day. Each serving of vegan pancakes provides 365 kcal, 8g protein, 64g carbohydrate (of which 16g sugars), 8g fat (of which 1g saturates), 3g fibre and 0.6g salt. 125g/4½oz self-raising flour2 tbsp caster sugar1 tsp baking powdergood pinch sea salt150ml/5fl oz soya milk or almond milk¼ tsp vanilla extract4 tsp sunflower oil, for frying 125g/4½oz self-raising flour 2 tbsp caster sugar 1 tsp baking powder good pinch sea salt 150ml/5fl oz soya milk or almond milk ¼ tsp vanilla extract 4 tsp sunflower oil, for frying Method Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth. Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper. Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter.Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner. Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings. Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth. Put the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Add the milk and vanilla extract and mix with a whisk until smooth. Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper. Place a large non-stick frying pan over a medium heat. Add 2 teaspoons of the oil and wipe around the pan with a heatproof brush or carefully using a thick wad of kitchen paper. Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter. Once the pan is hot, pour a small ladleful (around two dessert spoons) of the batter into one side of the pan and spread with the back of the spoon until around 10cm/4in in diameter. Make a second pancake in exactly the same way, greasing the pan with the remaining oil before adding the batter. Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner. Cook for about a minute, or until bubbles are popping on the surface and just the edges look dry and slightly shiny. Quickly and carefully flip over and cook on the other side for a further minute, or until light, fluffy and pale golden brown. If you turn the pancakes too late, they will be too set to rise evenly. You can always flip again if you need the first side to go a little browner. Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings. Transfer to a plate and keep warm in a single layer (so they don’t get squished) on a baking tray in a low oven while the rest of the pancakes are cooked in exactly the same way. Serve with your preferred toppings. Recipe tips Whipped coconut cream is good with these too, but it must be well chilled before whipping. You can keep the pancakes warm in a low oven while you make the full batch."
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} | d094644ea347fa7d47deea746e81df366793cee2c17cc20289e24d7fe0e9d037 | Vegan potato cake with chickpea curry recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_potato_cake_with_52456_16x9.jpg Vegan potato cakes made from leftover jacket potatoes get made over into delicious potato cakes with a side order of curried chickpeas. 500g/1lb 2oz cooked chickpeas, cooking liquor reserved, or 2 x 400g tins of chickpeas, drained50ml/2fl oz vegetable oil1 tsp yellow mustard seedspinch salt1 tsp chilli powder75g/2½oz piece root ginger, peeled and shredded5 ripe tomatoes, cut into chunkssmall bunch curry leavessmall handful coriander leaves 500g/1lb 2oz cooked chickpeas, cooking liquor reserved, or 2 x 400g tins of chickpeas, drained 50ml/2fl oz vegetable oil 1 tsp yellow mustard seeds pinch salt 1 tsp chilli powder 75g/2½oz piece root ginger, peeled and shredded 5 ripe tomatoes, cut into chunks small bunch curry leaves small handful coriander leaves 3 baked potatoes 1 tbsp plain flour, plus extra for dusting½ tsp salt4 tsp garam masala 2 red chillies, seeds removed and finely dicedsmall handful coriander, choppedflour, for shapingvegetable oil, for frying 3 baked potatoes 1 tbsp plain flour, plus extra for dusting ½ tsp salt 4 tsp garam masala 2 red chillies, seeds removed and finely diced small handful coriander, chopped flour, for shaping vegetable oil, for frying Method To make the spiced chickpeas, drain the chickpeas, reserving the cooking liquor.Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas (or water if using tinned chickpeas). Allow to cook, topping up with more cooking liquor or water if it becomes too dry.For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well.Divide the flour and potato mix into 110g/4oz balls and flatten out into rounds using floured hands. Squeeze the seasoned mix together and make into 55g/2oz balls. Place a ball into the center of each flattened round of potato and wrap around so that the ball is encased completely.In a large frying pan, heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper.Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes. To make the spiced chickpeas, drain the chickpeas, reserving the cooking liquor. To make the spiced chickpeas, drain the chickpeas, reserving the cooking liquor. Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas (or water if using tinned chickpeas). Allow to cook, topping up with more cooking liquor or water if it becomes too dry. Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas (or water if using tinned chickpeas). Allow to cook, topping up with more cooking liquor or water if it becomes too dry. For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well. For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well. Divide the flour and potato mix into 110g/4oz balls and flatten out into rounds using floured hands. Squeeze the seasoned mix together and make into 55g/2oz balls. Place a ball into the center of each flattened round of potato and wrap around so that the ball is encased completely. Divide the flour and potato mix into 110g/4oz balls and flatten out into rounds using floured hands. Squeeze the seasoned mix together and make into 55g/2oz balls. Place a ball into the center of each flattened round of potato and wrap around so that the ball is encased completely. In a large frying pan, heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper. In a large frying pan, heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper. Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes. Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes. Recipe tips If using dried chickpeas, they should be soaked overnight in water, drained, covered with fresh water and cooked for two hours until tender then cooled in their cooking liquor. | {
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"url": "https://www.bbc.co.uk/food/recipes/spiced_potato_cake_with_52456",
"type": "HowTo",
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"delivery_version": "v1.0",
"title": "Vegan potato cake with chickpea curry recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_potato_cake_with_52456_16x9.jpg Vegan potato cakes made from leftover jacket potatoes get made over into delicious potato cakes with a side order of curried chickpeas. 500g/1lb 2oz cooked chickpeas, cooking liquor reserved, or 2 x 400g tins of chickpeas, drained50ml/2fl oz vegetable oil1 tsp yellow mustard seedspinch salt1 tsp chilli powder75g/2½oz piece root ginger, peeled and shredded5 ripe tomatoes, cut into chunkssmall bunch curry leavessmall handful coriander leaves 500g/1lb 2oz cooked chickpeas, cooking liquor reserved, or 2 x 400g tins of chickpeas, drained 50ml/2fl oz vegetable oil 1 tsp yellow mustard seeds pinch salt 1 tsp chilli powder 75g/2½oz piece root ginger, peeled and shredded 5 ripe tomatoes, cut into chunks small bunch curry leaves small handful coriander leaves 3 baked potatoes 1 tbsp plain flour, plus extra for dusting½ tsp salt4 tsp garam masala 2 red chillies, seeds removed and finely dicedsmall handful coriander, choppedflour, for shapingvegetable oil, for frying 3 baked potatoes 1 tbsp plain flour, plus extra for dusting ½ tsp salt 4 tsp garam masala 2 red chillies, seeds removed and finely diced small handful coriander, chopped flour, for shaping vegetable oil, for frying Method To make the spiced chickpeas, drain the chickpeas, reserving the cooking liquor.Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas (or water if using tinned chickpeas). Allow to cook, topping up with more cooking liquor or water if it becomes too dry.For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well.Divide the flour and potato mix into 110g/4oz balls and flatten out into rounds using floured hands. Squeeze the seasoned mix together and make into 55g/2oz balls. Place a ball into the center of each flattened round of potato and wrap around so that the ball is encased completely.In a large frying pan, heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper.Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes. To make the spiced chickpeas, drain the chickpeas, reserving the cooking liquor. To make the spiced chickpeas, drain the chickpeas, reserving the cooking liquor. Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas (or water if using tinned chickpeas). Allow to cook, topping up with more cooking liquor or water if it becomes too dry. Heat the vegetable oil in a saucepan until hot then add the mustard seeds and salt and cook for a minute or so until the mustard seeds start to pop. Add the chili powder, ginger, chickpeas, tomatoes and a good handful of curry leaves. Cook until the tomatoes start to break down. Add 200ml/7fl oz of the reserved cooking liquor from the chickpeas (or water if using tinned chickpeas). Allow to cook, topping up with more cooking liquor or water if it becomes too dry. For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well. For the potato cakes, remove the potato flesh from their skins. Allow to cool a little (if hot). Put two thirds of the potato flesh into one bowl and the other third into another bowl. Add the flour to the larger amount. To the smaller amount add the salt, garam masala, red chilli and coriander leaves. Mix both well. Divide the flour and potato mix into 110g/4oz balls and flatten out into rounds using floured hands. Squeeze the seasoned mix together and make into 55g/2oz balls. Place a ball into the center of each flattened round of potato and wrap around so that the ball is encased completely. Divide the flour and potato mix into 110g/4oz balls and flatten out into rounds using floured hands. Squeeze the seasoned mix together and make into 55g/2oz balls. Place a ball into the center of each flattened round of potato and wrap around so that the ball is encased completely. In a large frying pan, heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper. In a large frying pan, heat the vegetable oil until hot. Shallow fry the potato cakes on all sides until brown and crisp. Drain on kitchen paper. Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes. Finish the chickpeas with some coriander and curry leaves. Serve with the potato cakes. Recipe tips If using dried chickpeas, they should be soaked overnight in water, drained, covered with fresh water and cooked for two hours until tender then cooled in their cooking liquor."
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} | c33c7c54330b06c5edd6d9185155661c40c0b56df27131fbbcb7a7a68bdc96c4 | Vegan gravy recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_gravy_52635_16x9.jpg Dried mushrooms, yeast extract and redcurrant jelly give this vegan and vegetarian gravy a hearty boost in flavour. Each serving provides 107 kcal, 2g protein, 10g carbohydrate (of which 6.5g sugars), 6g fat (of which 0.7g saturates), 2.5g fibre and 0.4g salt. 500ml/18fl oz just-boiled water½ vegetable stock cube10g/⅓oz dried mushrooms, either mixed or porcini2 tbsp sunflower or olive oil1 onion, finely chopped1 carrot, peeled and chopped1 celery stick, finely sliced1 tbsp plain flour1 tbsp redcurrant jelly1 tsp yeast extract, such as Marmiteflaked sea saltfreshly ground black pepper 500ml/18fl oz just-boiled water ½ vegetable stock cube 10g/⅓oz dried mushrooms, either mixed or porcini 2 tbsp sunflower or olive oil 1 onion, finely chopped 1 carrot, peeled and chopped 1 celery stick, finely sliced 1 tbsp plain flour 1 tbsp redcurrant jelly 1 tsp yeast extract, such as Marmite flaked sea salt freshly ground black pepper Method Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes. While the mushrooms are soaking, heat the oil in a wide-based, non-stick saucepan and gently fry the onion, carrot and celery for 10 minutes, or until softened and well browned, stirring regularly. Don’t allow them to burn.Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan, stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms, avoid it as you pour and take care not to add it to the gravy. Bring the gravy to a gentle simmer, stir in the redcurrant jelly and yeast extract. Cook for 5 minutes, stirring occasionally. Strain the gravy through a fine sieve into a jug, then return to the pan and season with salt and lots of ground black pepper. (At this point, the gravy can be cooled and kept in the fridge for up to two days.)Return to a simmer for 2–3 minutes before serving. If the gravy is a little thin, continue simmering for a couple of minutes more. Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes. Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes. While the mushrooms are soaking, heat the oil in a wide-based, non-stick saucepan and gently fry the onion, carrot and celery for 10 minutes, or until softened and well browned, stirring regularly. Don’t allow them to burn. While the mushrooms are soaking, heat the oil in a wide-based, non-stick saucepan and gently fry the onion, carrot and celery for 10 minutes, or until softened and well browned, stirring regularly. Don’t allow them to burn. Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan, stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms, avoid it as you pour and take care not to add it to the gravy. Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan, stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms, avoid it as you pour and take care not to add it to the gravy. Bring the gravy to a gentle simmer, stir in the redcurrant jelly and yeast extract. Cook for 5 minutes, stirring occasionally. Bring the gravy to a gentle simmer, stir in the redcurrant jelly and yeast extract. Cook for 5 minutes, stirring occasionally. Strain the gravy through a fine sieve into a jug, then return to the pan and season with salt and lots of ground black pepper. (At this point, the gravy can be cooled and kept in the fridge for up to two days.) Strain the gravy through a fine sieve into a jug, then return to the pan and season with salt and lots of ground black pepper. (At this point, the gravy can be cooled and kept in the fridge for up to two days.) Return to a simmer for 2–3 minutes before serving. If the gravy is a little thin, continue simmering for a couple of minutes more. Return to a simmer for 2–3 minutes before serving. If the gravy is a little thin, continue simmering for a couple of minutes more. Recipe tips If you like a gravy with vegetable pieces, strain and chop the softened mushrooms before adding to the pan, and don’t pass the gravy through a sieve at the end. | {
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"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetarian_gravy_52635_16x9.jpg Dried mushrooms, yeast extract and redcurrant jelly give this vegan and vegetarian gravy a hearty boost in flavour. Each serving provides 107 kcal, 2g protein, 10g carbohydrate (of which 6.5g sugars), 6g fat (of which 0.7g saturates), 2.5g fibre and 0.4g salt. 500ml/18fl oz just-boiled water½ vegetable stock cube10g/⅓oz dried mushrooms, either mixed or porcini2 tbsp sunflower or olive oil1 onion, finely chopped1 carrot, peeled and chopped1 celery stick, finely sliced1 tbsp plain flour1 tbsp redcurrant jelly1 tsp yeast extract, such as Marmiteflaked sea saltfreshly ground black pepper 500ml/18fl oz just-boiled water ½ vegetable stock cube 10g/⅓oz dried mushrooms, either mixed or porcini 2 tbsp sunflower or olive oil 1 onion, finely chopped 1 carrot, peeled and chopped 1 celery stick, finely sliced 1 tbsp plain flour 1 tbsp redcurrant jelly 1 tsp yeast extract, such as Marmite flaked sea salt freshly ground black pepper Method Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes. While the mushrooms are soaking, heat the oil in a wide-based, non-stick saucepan and gently fry the onion, carrot and celery for 10 minutes, or until softened and well browned, stirring regularly. Don’t allow them to burn.Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan, stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms, avoid it as you pour and take care not to add it to the gravy. Bring the gravy to a gentle simmer, stir in the redcurrant jelly and yeast extract. Cook for 5 minutes, stirring occasionally. Strain the gravy through a fine sieve into a jug, then return to the pan and season with salt and lots of ground black pepper. (At this point, the gravy can be cooled and kept in the fridge for up to two days.)Return to a simmer for 2–3 minutes before serving. If the gravy is a little thin, continue simmering for a couple of minutes more. Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes. Pour the just-boiled water into a large jug and stir in the halved stock cube until dissolved. Add the dried mushrooms and leave to stand for 20 minutes. While the mushrooms are soaking, heat the oil in a wide-based, non-stick saucepan and gently fry the onion, carrot and celery for 10 minutes, or until softened and well browned, stirring regularly. Don’t allow them to burn. While the mushrooms are soaking, heat the oil in a wide-based, non-stick saucepan and gently fry the onion, carrot and celery for 10 minutes, or until softened and well browned, stirring regularly. Don’t allow them to burn. Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan, stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms, avoid it as you pour and take care not to add it to the gravy. Sprinkle over the flour and stir well. Gradually add the mushroom liquor and mushrooms to the pan, stirring well between each addition. At the bottom of the jug of liquor you may see some grit from the mushrooms, avoid it as you pour and take care not to add it to the gravy. Bring the gravy to a gentle simmer, stir in the redcurrant jelly and yeast extract. Cook for 5 minutes, stirring occasionally. Bring the gravy to a gentle simmer, stir in the redcurrant jelly and yeast extract. Cook for 5 minutes, stirring occasionally. Strain the gravy through a fine sieve into a jug, then return to the pan and season with salt and lots of ground black pepper. (At this point, the gravy can be cooled and kept in the fridge for up to two days.) Strain the gravy through a fine sieve into a jug, then return to the pan and season with salt and lots of ground black pepper. (At this point, the gravy can be cooled and kept in the fridge for up to two days.) Return to a simmer for 2–3 minutes before serving. If the gravy is a little thin, continue simmering for a couple of minutes more. Return to a simmer for 2–3 minutes before serving. If the gravy is a little thin, continue simmering for a couple of minutes more. Recipe tips If you like a gravy with vegetable pieces, strain and chop the softened mushrooms before adding to the pan, and don’t pass the gravy through a sieve at the end."
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} | 06b5f3dc278c051185d872e094457cb752d261d4fbefd4db3ab6edcde3c1fb3c | Vegan quesadilla recipe
An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_quesadilla_17979_16x9.jpg Crisp outside, soft inside, this vegan quesadilla with a spicy sweet potato filling makes the perfect lunch, brunch, supper or snack. 1 large sweet potato (approx. 250g/9oz)½ tsp fajita seasoning or Tex-Mex spice blend (or ½ tsp ground cumin)2 spring onions, thinly sliced2 large flour or corn tortilla wraps 75g/2¾oz frozen sweetcorn, defrosted, or half a 198g tin, drained75g/2¾oz mature cheddar-style dairy-free cheese, gratedsalt and freshly ground black peppersliced jalapeño chillies, to serve (optional) 1 large sweet potato (approx. 250g/9oz) ½ tsp fajita seasoning or Tex-Mex spice blend (or ½ tsp ground cumin) 2 spring onions, thinly sliced 2 large flour or corn tortilla wraps 75g/2¾oz frozen sweetcorn, defrosted, or half a 198g tin, drained 75g/2¾oz mature cheddar-style dairy-free cheese, grated salt and freshly ground black pepper sliced jalapeño chillies, to serve (optional) Method Prick the sweet potato all over with a fork, put in a microwave-safe bowl and loosely cover with a lid. Cook on High for 8 minutes, then for 1 minute at a time, until soft in the centre.Handling carefully, as the potato will be hot, cut in half and scoop the flesh into a bowl. Add the spice mix and some salt and pepper and mash well. Stir through the spring onions.Lay one tortilla on a board and spread over the sweet potato mixture. Scatter with the sweetcorn and cheese and cover with the second tortilla. Lift into a large frying pan and cook over a low–medium heat for about 2 minutes until the underside is golden and crisp. If it’s browning too quickly, turn the heat down, or the fillings won’t heat through before the tortilla is done. Flip and repeat on the other side. Tip out of the pan back onto the board and slice into wedges. Serve with jalapeños if you like it spicy. Prick the sweet potato all over with a fork, put in a microwave-safe bowl and loosely cover with a lid. Cook on High for 8 minutes, then for 1 minute at a time, until soft in the centre. Prick the sweet potato all over with a fork, put in a microwave-safe bowl and loosely cover with a lid. Cook on High for 8 minutes, then for 1 minute at a time, until soft in the centre. Handling carefully, as the potato will be hot, cut in half and scoop the flesh into a bowl. Add the spice mix and some salt and pepper and mash well. Stir through the spring onions. Handling carefully, as the potato will be hot, cut in half and scoop the flesh into a bowl. Add the spice mix and some salt and pepper and mash well. Stir through the spring onions. Lay one tortilla on a board and spread over the sweet potato mixture. Scatter with the sweetcorn and cheese and cover with the second tortilla. Lay one tortilla on a board and spread over the sweet potato mixture. Scatter with the sweetcorn and cheese and cover with the second tortilla. Lift into a large frying pan and cook over a low–medium heat for about 2 minutes until the underside is golden and crisp. If it’s browning too quickly, turn the heat down, or the fillings won’t heat through before the tortilla is done. Flip and repeat on the other side. Lift into a large frying pan and cook over a low–medium heat for about 2 minutes until the underside is golden and crisp. If it’s browning too quickly, turn the heat down, or the fillings won’t heat through before the tortilla is done. Flip and repeat on the other side. Tip out of the pan back onto the board and slice into wedges. Serve with jalapeños if you like it spicy. Tip out of the pan back onto the board and slice into wedges. Serve with jalapeños if you like it spicy. | {
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"content": "An average of 3.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_quesadilla_17979_16x9.jpg Crisp outside, soft inside, this vegan quesadilla with a spicy sweet potato filling makes the perfect lunch, brunch, supper or snack. 1 large sweet potato (approx. 250g/9oz)½ tsp fajita seasoning or Tex-Mex spice blend (or ½ tsp ground cumin)2 spring onions, thinly sliced2 large flour or corn tortilla wraps 75g/2¾oz frozen sweetcorn, defrosted, or half a 198g tin, drained75g/2¾oz mature cheddar-style dairy-free cheese, gratedsalt and freshly ground black peppersliced jalapeño chillies, to serve (optional) 1 large sweet potato (approx. 250g/9oz) ½ tsp fajita seasoning or Tex-Mex spice blend (or ½ tsp ground cumin) 2 spring onions, thinly sliced 2 large flour or corn tortilla wraps 75g/2¾oz frozen sweetcorn, defrosted, or half a 198g tin, drained 75g/2¾oz mature cheddar-style dairy-free cheese, grated salt and freshly ground black pepper sliced jalapeño chillies, to serve (optional) Method Prick the sweet potato all over with a fork, put in a microwave-safe bowl and loosely cover with a lid. Cook on High for 8 minutes, then for 1 minute at a time, until soft in the centre.Handling carefully, as the potato will be hot, cut in half and scoop the flesh into a bowl. Add the spice mix and some salt and pepper and mash well. Stir through the spring onions.Lay one tortilla on a board and spread over the sweet potato mixture. Scatter with the sweetcorn and cheese and cover with the second tortilla. Lift into a large frying pan and cook over a low–medium heat for about 2 minutes until the underside is golden and crisp. If it’s browning too quickly, turn the heat down, or the fillings won’t heat through before the tortilla is done. Flip and repeat on the other side. Tip out of the pan back onto the board and slice into wedges. Serve with jalapeños if you like it spicy. Prick the sweet potato all over with a fork, put in a microwave-safe bowl and loosely cover with a lid. Cook on High for 8 minutes, then for 1 minute at a time, until soft in the centre. Prick the sweet potato all over with a fork, put in a microwave-safe bowl and loosely cover with a lid. Cook on High for 8 minutes, then for 1 minute at a time, until soft in the centre. Handling carefully, as the potato will be hot, cut in half and scoop the flesh into a bowl. Add the spice mix and some salt and pepper and mash well. Stir through the spring onions. Handling carefully, as the potato will be hot, cut in half and scoop the flesh into a bowl. Add the spice mix and some salt and pepper and mash well. Stir through the spring onions. Lay one tortilla on a board and spread over the sweet potato mixture. Scatter with the sweetcorn and cheese and cover with the second tortilla. Lay one tortilla on a board and spread over the sweet potato mixture. Scatter with the sweetcorn and cheese and cover with the second tortilla. Lift into a large frying pan and cook over a low–medium heat for about 2 minutes until the underside is golden and crisp. If it’s browning too quickly, turn the heat down, or the fillings won’t heat through before the tortilla is done. Flip and repeat on the other side. Lift into a large frying pan and cook over a low–medium heat for about 2 minutes until the underside is golden and crisp. If it’s browning too quickly, turn the heat down, or the fillings won’t heat through before the tortilla is done. Flip and repeat on the other side. Tip out of the pan back onto the board and slice into wedges. Serve with jalapeños if you like it spicy. Tip out of the pan back onto the board and slice into wedges. Serve with jalapeños if you like it spicy."
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} | dbcfcaa5dc13390e2527659d91e7b9e73e0fd4014a73fd9c9ab5bba6b0b59bc9 | Vegan French toast with berries recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_french_toast_68709_16x9.jpg This vegan French toast uses ‘aquafaba’ (the liquid drained from a can of chickpeas) mixed with maple syrup and vanilla to perk up white bread. Delicious with berries and a dusting of icing sugar. Each serving provides 553 kcal, 20g protein, 74g carbohydrate (of which 12g sugars), 17g fat (of which 2g saturates), 13g fibre and 1g salt. 400g/14oz can organic chickpeas1 tsp maple syrup, plus extra for drizzling½ tsp vanilla extract4 thick slices white bread, each around 2cm/¾ in2 tbsp sunflower oil200g/7oz fresh mixed berries, such as raspberries, blueberries and strawberries, 2 tsp icing sugar 400g/14oz can organic chickpeas 1 tsp maple syrup, plus extra for drizzling ½ tsp vanilla extract 4 thick slices white bread, each around 2cm/¾ in 2 tbsp sunflower oil 200g/7oz fresh mixed berries, such as raspberries, blueberries and strawberries, 2 tsp icing sugar Method Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes.Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up.Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like. Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes. Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes. Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up. Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up. Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like. | {
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"title": "Vegan French toast with berries recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_french_toast_68709_16x9.jpg This vegan French toast uses ‘aquafaba’ (the liquid drained from a can of chickpeas) mixed with maple syrup and vanilla to perk up white bread. Delicious with berries and a dusting of icing sugar. Each serving provides 553 kcal, 20g protein, 74g carbohydrate (of which 12g sugars), 17g fat (of which 2g saturates), 13g fibre and 1g salt. 400g/14oz can organic chickpeas1 tsp maple syrup, plus extra for drizzling½ tsp vanilla extract4 thick slices white bread, each around 2cm/¾ in2 tbsp sunflower oil200g/7oz fresh mixed berries, such as raspberries, blueberries and strawberries, 2 tsp icing sugar 400g/14oz can organic chickpeas 1 tsp maple syrup, plus extra for drizzling ½ tsp vanilla extract 4 thick slices white bread, each around 2cm/¾ in 2 tbsp sunflower oil 200g/7oz fresh mixed berries, such as raspberries, blueberries and strawberries, 2 tsp icing sugar Method Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes.Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up.Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like. Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes. Drain the chickpeas in a sieve over a jug – you should have around 150ml/5fl oz of aquafaba liquid. Weigh out 50g/1¾oz of the liquid. If you need to make more French toast, you can double or triple the ingredients. Keep the remaining chickpea water and chickpeas covered in the fridge for up to three days and use in other recipes. Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up. Mix the 50g/1¾oz aquafaba, maple syrup and vanilla in a medium bowl. Heat 1 tablespoon of the oil in a large non-stick frying pan over a medium heat. Brush the bread on both sides with the aquafaba mixture until it is used up. Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Place the bread carefully into the hot pan and cook over a medium heat for around 3 minutes, or until golden brown and crisp. Move the bread as it cooks so that it doesn’t stick. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Pour the remaining oil into the pan and turn the bread over. Cook on the other side for around 3 minutes, or until golden brown and crisp. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like. Transfer the French toast to two plates and top with the berries. Dust with sifted icing sugar and serve with extra maple syrup for drizzling if you like."
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} | 7887e8ca657fb181cf6358b9f881bfb728e7633192241bb004426c54c8851b65 | Vegan apple crumble recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_apple_crumble_72530_16x9.jpg This vegan apple crumble is dairy-free but you won’t miss the butter: juicy raisins add a burst of sweetness to the soft apple filling, and pecan nuts make the topping extra crunchy. Each serving provides 322 kcal, 3.5g protein, 52g carbohydrates (of which 36g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.2g salt. 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes½ lemon, juice only1 tsp ground cinnamon1 tsp ground ginger80g/2¾oz light brown sugar2 tbsp plain flour70g/2½oz raisins 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes ½ lemon, juice only 1 tsp ground cinnamon 1 tsp ground ginger 80g/2¾oz light brown sugar 2 tbsp plain flour 70g/2½oz raisins 50g/1¾oz pecan nuts, roughly chopped100g/3½oz plain flour50g/1¾oz rolled oats80g/2¾oz light brown sugar80g/2¾oz vegan margarine, cut into small cubes 50g/1¾oz pecan nuts, roughly chopped 100g/3½oz plain flour 50g/1¾oz rolled oats 80g/2¾oz light brown sugar 80g/2¾oz vegan margarine, cut into small cubes Method Preheat the oven to 220C/200C Fan/Gas 7.Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes.Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs.Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes. Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes. Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs. Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs. Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft. Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft. | {
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"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_apple_crumble_72530_16x9.jpg This vegan apple crumble is dairy-free but you won’t miss the butter: juicy raisins add a burst of sweetness to the soft apple filling, and pecan nuts make the topping extra crunchy. Each serving provides 322 kcal, 3.5g protein, 52g carbohydrates (of which 36g sugars), 10g fat (of which 1.5g saturates), 4g fibre and 0.2g salt. 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes½ lemon, juice only1 tsp ground cinnamon1 tsp ground ginger80g/2¾oz light brown sugar2 tbsp plain flour70g/2½oz raisins 1kg/2lb 4oz Bramley apples, peeled, cored and cut into small cubes ½ lemon, juice only 1 tsp ground cinnamon 1 tsp ground ginger 80g/2¾oz light brown sugar 2 tbsp plain flour 70g/2½oz raisins 50g/1¾oz pecan nuts, roughly chopped100g/3½oz plain flour50g/1¾oz rolled oats80g/2¾oz light brown sugar80g/2¾oz vegan margarine, cut into small cubes 50g/1¾oz pecan nuts, roughly chopped 100g/3½oz plain flour 50g/1¾oz rolled oats 80g/2¾oz light brown sugar 80g/2¾oz vegan margarine, cut into small cubes Method Preheat the oven to 220C/200C Fan/Gas 7.Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes.Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs.Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes. Put the apples in a 24cm/9½in square baking dish and add the lemon juice, cinnamon, ginger, sugar, flour and 100ml/3½fl oz water. Stir, then bake for 15 minutes. Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs. Meanwhile, make the crumble topping. Put all the ingredients into a mixing bowl. Using your fingertips, rub the margarine into the dry ingredients until the mixture looks like breadcrumbs. Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft. Stir the raisins into the cooked apples and sprinkle the crumble mixture all over the top. Bake for 30 minutes, or until the apples are totally soft."
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} | c80732340e01e662e0b3a68b9c3e8129f7384d33ba7cae52791837022e30942d | Vegan lemon and blueberry scones recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_lemon_and_52790_16x9.jpg These fruity vegan lemon and blueberry scones are a teatime treat that everyone will enjoy. You can even have them with (coconut) cream! Each muffin (without the optional toppings) provides 198 kcal, 3.5g protein, 26g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 1.5g fibre and 0.63g salt. 100ml/3½fl oz soya milk1 unwaxed lemon, finely grated zest and juice300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp granulated sugar100g/3½oz vegan margarine, cut into small cubes180g/6oz blueberrieslight olive oil, for brushingpinch of salt 100ml/3½fl oz soya milk 1 unwaxed lemon, finely grated zest and juice 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder 1 tbsp granulated sugar 100g/3½oz vegan margarine, cut into small cubes 180g/6oz blueberries light olive oil, for brushing pinch of salt jam or marmalade of your choicecoconut cream from the top of a tin of full-fat coconut milk (see tip) jam or marmalade of your choice coconut cream from the top of a tin of full-fat coconut milk (see tip) Method Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk.Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones.Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk. Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk. Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones. Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Recipe tips If serving with coconut cream, it's important to buy good-quality, full-fat coconut milk as the coconut cream doesn't separate in some (look for a high percentage of coconut extract in the ingredients list). Chilling the tin in fridge before using will also encourage separation. | {
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"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_lemon_and_52790_16x9.jpg These fruity vegan lemon and blueberry scones are a teatime treat that everyone will enjoy. You can even have them with (coconut) cream! Each muffin (without the optional toppings) provides 198 kcal, 3.5g protein, 26g carbohydrates (of which 3.5g sugars), 8.5g fat (of which 2.5g saturates), 1.5g fibre and 0.63g salt. 100ml/3½fl oz soya milk1 unwaxed lemon, finely grated zest and juice300g/10½oz self-raising flour, plus extra for dusting1 tsp baking powder1 tbsp granulated sugar100g/3½oz vegan margarine, cut into small cubes180g/6oz blueberrieslight olive oil, for brushingpinch of salt 100ml/3½fl oz soya milk 1 unwaxed lemon, finely grated zest and juice 300g/10½oz self-raising flour, plus extra for dusting 1 tsp baking powder 1 tbsp granulated sugar 100g/3½oz vegan margarine, cut into small cubes 180g/6oz blueberries light olive oil, for brushing pinch of salt jam or marmalade of your choicecoconut cream from the top of a tin of full-fat coconut milk (see tip) jam or marmalade of your choice coconut cream from the top of a tin of full-fat coconut milk (see tip) Method Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk.Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes.Preheat the oven to 220C/200C Fan/Gas 7.Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones.Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk. Put the soya milk in a jug or bowl and add 1 tablespoon of lemon juice. Stir to combine, then leave to one side: it will curdle and form vegan buttermilk. Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Sift the flour and baking powder into a large mixing bowl. Add a pinch of salt, the sugar and lemon zest and stir. Using your fingertips, rub the margarine into the dry ingredients until the mixture resembles breadcrumbs. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes. Pour in the vegan buttermilk, add the blueberries and stir to form a dough. Tip the dough onto a lightly floured worktop and knead four or five times, just until it holds together. Wrap the dough tightly in baking paper and chill for 30 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones. Roll out the dough until it’s 2–3cm/about 1in thick. Use a 6cm/2½in round cutter to cut out the scones. Gently re-roll any leftover dough and cut out more scones. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Place the scones on a large non-stick baking tray (or a tray lined with baking paper) and brush the tops with olive oil. Bake for 12–15 minutes, until golden. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Leave the scones on a wire rack to cool slightly. Serve with jam or marmalade and the coconut cream. Recipe tips If serving with coconut cream, it's important to buy good-quality, full-fat coconut milk as the coconut cream doesn't separate in some (look for a high percentage of coconut extract in the ingredients list). Chilling the tin in fridge before using will also encourage separation."
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} | bd84c38a9c667f295093371470fdd0cacc59c76d0f1bced41ac7e5829e615e6a | Vegan banana bread recipe recipe
An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_banana_bread_37216_16x9.jpg Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch. Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt. 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork100g/3½oz soft light brown sugar300g/10½oz self-raising flour100g/3½oz sultanas50g/1¾oz shelled pecan nuts, chopped (optional)1 tsp ground mixed spice1 tsp baking powder150ml/5fl oz sunflower oil, plus extra for greasing 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork 100g/3½oz soft light brown sugar 300g/10½oz self-raising flour 100g/3½oz sultanas 50g/1¾oz shelled pecan nuts, chopped (optional) 1 tsp ground mixed spice 1 tsp baking powder 150ml/5fl oz sunflower oil, plus extra for greasing Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. | {
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"content": "An average of 4.7 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_banana_bread_37216_16x9.jpg Here’s the vegan banana bread you’ve been searching for! Add some chopped pecan nuts if you like for a bit of crunch. Each serving provides 242kcal, 4g protein, 46g carbohydrate (of which 22g sugars), 15g fat (of which 2g saturates), 2g fibre and 0.4g salt. 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork100g/3½oz soft light brown sugar300g/10½oz self-raising flour100g/3½oz sultanas50g/1¾oz shelled pecan nuts, chopped (optional)1 tsp ground mixed spice1 tsp baking powder150ml/5fl oz sunflower oil, plus extra for greasing 3–4 very ripe bananas (about 325g/11½oz peeled weight), mashed using a fork 100g/3½oz soft light brown sugar 300g/10½oz self-raising flour 100g/3½oz sultanas 50g/1¾oz shelled pecan nuts, chopped (optional) 1 tsp ground mixed spice 1 tsp baking powder 150ml/5fl oz sunflower oil, plus extra for greasing Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment.Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well.Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking parchment. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Put the mashed bananas in a large bowl and add the sugar, flour, sultanas, pecan nuts (if using), mixed spice and baking powder. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Mix lightly with a wooden spoon until roughly combined, then add the oil and beat together well. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Spoon the cake batter into the prepared tin and smooth the surface. Bake for 55–60 minutes, or until a skewer inserted into the centre of the cake comes out a little moist, but clean. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving. Leave the cake to cool in the tin for 10 minutes, then carefully turn out onto a wire rack and leave to cool for around an hour before serving."
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} | 2feb891bfe00b41c239612b502a33de1a52963974822e69991fe3adaf76eb5f2 | Vegan baked doughnuts with cinnamon sugar recipe
An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_baked_doughnuts_88586_16x9.jpg These cinnamon sugar-coated doughnuts are so light and pillowy that you would never guess they are vegan, let alone baked and not fried! Serve with a little pot of melted vegan chocolate or warm cookie butter for a delicious pudding with churros vibes. You will need a 12-hole doughnut baking tin for this recipe. 160ml/5½fl oz unsweetened almond milk, at room temperature2 tsp apple cider vinegar or distilled white vinegar50ml/2fl oz neutral oil (such as vegetable), plus extra for greasing 40ml/1½fl oz aquafaba2 tsp vanilla extract255g/9oz plain flour2 tsp baking powder75g/2¾oz caster sugar 160ml/5½fl oz unsweetened almond milk, at room temperature 2 tsp apple cider vinegar or distilled white vinegar 50ml/2fl oz neutral oil (such as vegetable), plus extra for greasing 40ml/1½fl oz aquafaba 2 tsp vanilla extract 255g/9oz plain flour 2 tsp baking powder 75g/2¾oz caster sugar 100g/3½oz caster sugar1½ tsp ground cinnamon50g/1¾oz vegan butter, melted 100g/3½oz caster sugar 1½ tsp ground cinnamon 50g/1¾oz vegan butter, melted Method Grease a 12-hole doughnut baking tin with oil. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled.Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5.Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside.Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve. Grease a 12-hole doughnut baking tin with oil. Grease a 12-hole doughnut baking tin with oil. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5. Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5. Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside. Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside. Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve. Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve. | {
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"title": "Vegan baked doughnuts with cinnamon sugar recipe",
"content": "An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/vegan_baked_doughnuts_88586_16x9.jpg These cinnamon sugar-coated doughnuts are so light and pillowy that you would never guess they are vegan, let alone baked and not fried! Serve with a little pot of melted vegan chocolate or warm cookie butter for a delicious pudding with churros vibes. You will need a 12-hole doughnut baking tin for this recipe. 160ml/5½fl oz unsweetened almond milk, at room temperature2 tsp apple cider vinegar or distilled white vinegar50ml/2fl oz neutral oil (such as vegetable), plus extra for greasing 40ml/1½fl oz aquafaba2 tsp vanilla extract255g/9oz plain flour2 tsp baking powder75g/2¾oz caster sugar 160ml/5½fl oz unsweetened almond milk, at room temperature 2 tsp apple cider vinegar or distilled white vinegar 50ml/2fl oz neutral oil (such as vegetable), plus extra for greasing 40ml/1½fl oz aquafaba 2 tsp vanilla extract 255g/9oz plain flour 2 tsp baking powder 75g/2¾oz caster sugar 100g/3½oz caster sugar1½ tsp ground cinnamon50g/1¾oz vegan butter, melted 100g/3½oz caster sugar 1½ tsp ground cinnamon 50g/1¾oz vegan butter, melted Method Grease a 12-hole doughnut baking tin with oil. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled.Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5.Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside.Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve. Grease a 12-hole doughnut baking tin with oil. Grease a 12-hole doughnut baking tin with oil. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Stir together the almond milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5. Whisk in the oil, aquafaba and vanilla extract. Sift the flour, baking powder and caster sugar into a large bowl. Pour the milk mixture into the flour mixture and mix with a balloon whisk for about 30 seconds, or until a thick batter is formed. It will feel sticky but this is normal. Preheat the oven to 190C/170C Fan/Gas 5. Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Transfer the batter to a piping bag fitted with a round nozzle or a sandwich bag with the corner cut off. Pipe the batter into the holes of the baking tin. Bake for 10–12 minutes. (The tops won’t brown a great deal.) Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside. Remove the doughnuts from the oven and leave to cool in the tin for 5 minutes. Carefully run a knife around the edge of each doughnut to loosen it from the tin. Gently twist each doughnut to release. Set aside. Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve. Meanwhile, to make the cinnamon sugar, mix the sugar and cinnamon in a bowl. Very briefly dip a doughnut in the melted butter and then toss in the cinnamon sugar to coat. Remove and set aside. Repeat with the remaining doughnuts and serve."
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} | f72c022ce89844d6542b61ade79cf46b4e058224d80dbe0c4ab7d42f7b7bd48f | Vegan millionaire's shortbread recipe
An average of 2.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_millionaires_27753_16x9.jpg Vegan millionaire's shortbread is so easy to make with vegan condensed milk for the caramel and a simple biscuit base. It is a super-rich recipe, as the name implies! 200g/7oz vegan butter, plus extra for greasing120g/4½oz caster sugar250g/9oz plain flour 200g/7oz vegan butter, plus extra for greasing 120g/4½oz caster sugar 250g/9oz plain flour 350g/12oz vegan butter170g/6oz golden caster sugar2 x 370g tins vegan condensed milk2 tbsp maple syrup 350g/12oz vegan butter 170g/6oz golden caster sugar 2 x 370g tins vegan condensed milk 2 tbsp maple syrup 360g/12½oz vegan dark chocolate 2 tbsp coconut oilpinch sea salt 360g/12½oz vegan dark chocolate 2 tbsp coconut oil pinch sea salt Method Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in non-stick square tin (it works best with a removable base) with vegan butter.To make the shortbread, cream the vegan butter and sugar together in a large bowl. Sift in the flour and mix well, until a crumbly texture forms. Tip the mixture into the greased cake tin and spread it out evenly with the back of a spoon. Press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Pierce the biscuit base with a fork, then bake for 20 minutes or until just golden brown. Set aside to cool.To make the caramel, melt the butter and sugar together in a large saucepan over a medium–low heat until the sugar has just dissolved. Stir in the vegan condensed milk and maple syrup and bring to the boil, stirring constantly for 5 minutes until thickened. Pour over the cooled shortbread. Refrigerate for at least 30 minutes or until set before starting to make the chocolate layer.To make the topping, melt the chocolate and coconut oil in a bowl set over a saucepan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. When smooth and glossy, pour over the set caramel layer and refrigerate for at least 1 hour or until ready to serve.Before cutting the shortbread, heat a knife in a bowl of hot water to avoid cracking the chocolate layer. First score the top, then slice through the layers. Finish with the pinch of sea salt and enjoy. Keep refrigerated to prevent the caramel from softening. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in non-stick square tin (it works best with a removable base) with vegan butter. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in non-stick square tin (it works best with a removable base) with vegan butter. To make the shortbread, cream the vegan butter and sugar together in a large bowl. Sift in the flour and mix well, until a crumbly texture forms. Tip the mixture into the greased cake tin and spread it out evenly with the back of a spoon. Press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Pierce the biscuit base with a fork, then bake for 20 minutes or until just golden brown. Set aside to cool. To make the shortbread, cream the vegan butter and sugar together in a large bowl. Sift in the flour and mix well, until a crumbly texture forms. Tip the mixture into the greased cake tin and spread it out evenly with the back of a spoon. Press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Pierce the biscuit base with a fork, then bake for 20 minutes or until just golden brown. Set aside to cool. To make the caramel, melt the butter and sugar together in a large saucepan over a medium–low heat until the sugar has just dissolved. Stir in the vegan condensed milk and maple syrup and bring to the boil, stirring constantly for 5 minutes until thickened. Pour over the cooled shortbread. Refrigerate for at least 30 minutes or until set before starting to make the chocolate layer. To make the caramel, melt the butter and sugar together in a large saucepan over a medium–low heat until the sugar has just dissolved. Stir in the vegan condensed milk and maple syrup and bring to the boil, stirring constantly for 5 minutes until thickened. Pour over the cooled shortbread. Refrigerate for at least 30 minutes or until set before starting to make the chocolate layer. To make the topping, melt the chocolate and coconut oil in a bowl set over a saucepan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. When smooth and glossy, pour over the set caramel layer and refrigerate for at least 1 hour or until ready to serve. To make the topping, melt the chocolate and coconut oil in a bowl set over a saucepan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. When smooth and glossy, pour over the set caramel layer and refrigerate for at least 1 hour or until ready to serve. Before cutting the shortbread, heat a knife in a bowl of hot water to avoid cracking the chocolate layer. First score the top, then slice through the layers. Finish with the pinch of sea salt and enjoy. Keep refrigerated to prevent the caramel from softening. Before cutting the shortbread, heat a knife in a bowl of hot water to avoid cracking the chocolate layer. First score the top, then slice through the layers. Finish with the pinch of sea salt and enjoy. Keep refrigerated to prevent the caramel from softening. | {
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"title": "Vegan millionaire's shortbread recipe",
"content": "An average of 2.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_millionaires_27753_16x9.jpg Vegan millionaire's shortbread is so easy to make with vegan condensed milk for the caramel and a simple biscuit base. It is a super-rich recipe, as the name implies! 200g/7oz vegan butter, plus extra for greasing120g/4½oz caster sugar250g/9oz plain flour 200g/7oz vegan butter, plus extra for greasing 120g/4½oz caster sugar 250g/9oz plain flour 350g/12oz vegan butter170g/6oz golden caster sugar2 x 370g tins vegan condensed milk2 tbsp maple syrup 350g/12oz vegan butter 170g/6oz golden caster sugar 2 x 370g tins vegan condensed milk 2 tbsp maple syrup 360g/12½oz vegan dark chocolate 2 tbsp coconut oilpinch sea salt 360g/12½oz vegan dark chocolate 2 tbsp coconut oil pinch sea salt Method Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in non-stick square tin (it works best with a removable base) with vegan butter.To make the shortbread, cream the vegan butter and sugar together in a large bowl. Sift in the flour and mix well, until a crumbly texture forms. Tip the mixture into the greased cake tin and spread it out evenly with the back of a spoon. Press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Pierce the biscuit base with a fork, then bake for 20 minutes or until just golden brown. Set aside to cool.To make the caramel, melt the butter and sugar together in a large saucepan over a medium–low heat until the sugar has just dissolved. Stir in the vegan condensed milk and maple syrup and bring to the boil, stirring constantly for 5 minutes until thickened. Pour over the cooled shortbread. Refrigerate for at least 30 minutes or until set before starting to make the chocolate layer.To make the topping, melt the chocolate and coconut oil in a bowl set over a saucepan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. When smooth and glossy, pour over the set caramel layer and refrigerate for at least 1 hour or until ready to serve.Before cutting the shortbread, heat a knife in a bowl of hot water to avoid cracking the chocolate layer. First score the top, then slice through the layers. Finish with the pinch of sea salt and enjoy. Keep refrigerated to prevent the caramel from softening. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in non-stick square tin (it works best with a removable base) with vegan butter. Preheat the oven to 160C/140C Fan/Gas 3. Grease a 20cm/8in non-stick square tin (it works best with a removable base) with vegan butter. To make the shortbread, cream the vegan butter and sugar together in a large bowl. Sift in the flour and mix well, until a crumbly texture forms. Tip the mixture into the greased cake tin and spread it out evenly with the back of a spoon. Press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Pierce the biscuit base with a fork, then bake for 20 minutes or until just golden brown. Set aside to cool. To make the shortbread, cream the vegan butter and sugar together in a large bowl. Sift in the flour and mix well, until a crumbly texture forms. Tip the mixture into the greased cake tin and spread it out evenly with the back of a spoon. Press the shortbread down firmly with your knuckles so that it is tightly packed in the tin. Pierce the biscuit base with a fork, then bake for 20 minutes or until just golden brown. Set aside to cool. To make the caramel, melt the butter and sugar together in a large saucepan over a medium–low heat until the sugar has just dissolved. Stir in the vegan condensed milk and maple syrup and bring to the boil, stirring constantly for 5 minutes until thickened. Pour over the cooled shortbread. Refrigerate for at least 30 minutes or until set before starting to make the chocolate layer. To make the caramel, melt the butter and sugar together in a large saucepan over a medium–low heat until the sugar has just dissolved. Stir in the vegan condensed milk and maple syrup and bring to the boil, stirring constantly for 5 minutes until thickened. Pour over the cooled shortbread. Refrigerate for at least 30 minutes or until set before starting to make the chocolate layer. To make the topping, melt the chocolate and coconut oil in a bowl set over a saucepan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. When smooth and glossy, pour over the set caramel layer and refrigerate for at least 1 hour or until ready to serve. To make the topping, melt the chocolate and coconut oil in a bowl set over a saucepan of simmering water (ensure that the bottom of the bowl does not touch the water), stirring occasionally. When smooth and glossy, pour over the set caramel layer and refrigerate for at least 1 hour or until ready to serve. Before cutting the shortbread, heat a knife in a bowl of hot water to avoid cracking the chocolate layer. First score the top, then slice through the layers. Finish with the pinch of sea salt and enjoy. Keep refrigerated to prevent the caramel from softening. Before cutting the shortbread, heat a knife in a bowl of hot water to avoid cracking the chocolate layer. First score the top, then slice through the layers. Finish with the pinch of sea salt and enjoy. Keep refrigerated to prevent the caramel from softening."
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} | 220d594cabeabe484f6bb4812c49bfca876ddf07037a0c788f14a188b528b94c | Vegan chocolate and nut cookies recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolateandmacadami_83825_16x9.jpg These vegan chocolate chip cookies are easy and delicious. Quick, easy and dotted with macadamia nuts. 100g/3½oz self-raising flour55g/2oz golden caster sugar55g/2oz soya margarine50g/1¾oz dairy-free dark chocolate (70% cocoa solids), broken up into small chunks50g/1¾oz macadamia nuts, halved 100g/3½oz self-raising flour 55g/2oz golden caster sugar 55g/2oz soya margarine 50g/1¾oz dairy-free dark chocolate (70% cocoa solids), broken up into small chunks 50g/1¾oz macadamia nuts, halved Method Preheat the oven to 190C/170C Fan/Gas 5.Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts.Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly.Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork.Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts. Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts. Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly. Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly. Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork. Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork. Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack. Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack. | {
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"title": "Vegan chocolate and nut cookies recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolateandmacadami_83825_16x9.jpg These vegan chocolate chip cookies are easy and delicious. Quick, easy and dotted with macadamia nuts. 100g/3½oz self-raising flour55g/2oz golden caster sugar55g/2oz soya margarine50g/1¾oz dairy-free dark chocolate (70% cocoa solids), broken up into small chunks50g/1¾oz macadamia nuts, halved 100g/3½oz self-raising flour 55g/2oz golden caster sugar 55g/2oz soya margarine 50g/1¾oz dairy-free dark chocolate (70% cocoa solids), broken up into small chunks 50g/1¾oz macadamia nuts, halved Method Preheat the oven to 190C/170C Fan/Gas 5.Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts.Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly.Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork.Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts. Rub together the flour, sugar and margarine until it begins to come together as a dough. Add a little more flour if the mixture seems too wet. Mix in the chocolate chunks and nuts. Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly. Shape the dough into a long sausage on a board, and cut into rounds about 1cm/½in wide. It may be quite crumbly. Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork. Grease and flour a non-stick baking tray. Place each round on the tray and gently press down with the back of a fork. Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack. Bake at the top of the oven for 15 minutes, or until golden brown. Leave to cool for at least 10 minutes before putting on a wire rack."
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} | c3f421afd94244ec941743c68755c1dffde3b2cf17f6525bc985b2d657b27f89 | Lemon tendercake with blueberry compôte recipe
An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_tendercake_with_52994_16x9.jpg I have played fast and loose with this recipe from a Kansas City café, and turned it into a tender sponge, to be topped with coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 150g/5½oz blueberries 1 lemon juice, juice only1 tbsp caster sugar 1½ tsp cornflour 150g/5½oz blueberries 1 lemon juice, juice only 1 tbsp caster sugar 1½ tsp cornflour 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools.To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Recipe tips Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. But you are not allowed even to think about using light coconut milk. | {
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"title": "Lemon tendercake with blueberry compôte recipe",
"content": "An average of 4.7 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_tendercake_with_52994_16x9.jpg I have played fast and loose with this recipe from a Kansas City café, and turned it into a tender sponge, to be topped with coconut-milk yoghurt and – like a retro cheesecake topping – blueberry compôte. 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 225g/8oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda ¼ tsp fine sea salt 150ml/5fl oz vegetable oil, plus extra for greasing 150g/5½oz caster sugar 275ml/9½fl oz coconut milk 2 lemons, zest and juice 1 tsp vanilla extract 150g/5½oz blueberries 1 lemon juice, juice only1 tbsp caster sugar 1½ tsp cornflour 150g/5½oz blueberries 1 lemon juice, juice only 1 tbsp caster sugar 1½ tsp cornflour 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar 250g/9oz coconut milk yoghurt 1 tsp vanilla extract 2½ tsp icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools.To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides and line the base of a 20cm/8in springform cake tin with baking paper. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. To make the cake, combine the flour, baking powder, bicarbonate of soda and salt in a large bowl. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Whisk the oil, sugar and coconut milk together in a jug, followed by the lemon zest and 3 tablespoons of juice and the vanilla extract. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. Pour the jug of liquid ingredients into the bowl of dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30–35 minutes, by which time the top will be golden brown, the sides shrinking away from the tin and a cake tester should come out clean. Transfer to a wire rack and leave the cake to cool completely in its tin. It may sink slightly as it cools. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. To make the compôte, put the blueberries, 1 tablespoon lemon juice, caster sugar and 50ml/2fl oz of cold water into a saucepan and bring to the boil, then turn down the heat and simmer, stirring gently every now and again, for a couple of minutes until the blueberries have softened. Remove the pan from the heat. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Mix 1½ teaspoons of cold water with the cornflour in a small cup and stir the paste into the compôte. Put the pan back over the heat and stir gently for about 30 seconds until bubbling and thickened. If you feel it has become too jammy and thick, simply add a little more water and stir it in over the heat. Pour the compôte into a small heatproof bowl or jug to cool and set. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Just before serving, remove the cold cake from its tin and place on a cake stand or plate. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Mix the coconut-milk yoghurt and vanilla together, spoon the icing sugar into a tea-strainer, then sieve it over the yoghurt and stir it in before spreading and swirling this soft mixture over the top of the cake. Loosen the blueberry compôte a little with a fork and gently spoon on top, leaving a gleaming white frame. Serve immediately. Recipe tips Don’t shake the tin of coconut milk, as it’s best to get as much of the thick creamy part as possible. However, please don’t worry too much about it: the better-quality cans of coconut milk tend to be thicker anyway. But you are not allowed even to think about using light coconut milk."
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} | 0a8d99bfb28e91b1cae2ad6badf52d3f2e318b92e2a9085dfaed2a1c032dfd99 | Vegan carrot cake recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_carrot_cake_68186_16x9.jpg Enjoy a slice of this moist vegan carrot cake for afternoon tea or to mark a special occasion such as a birthday party. For this recipe you will need a 20cm/8in springform or deep cake tin. Each serving provides 505 kcal, 6g protein, 55g carbohydrate (of which 36g sugars), 28g fat (of which 7g saturates), 4g fibre and 0.4g salt. 2 tbsp ground flaxseed250g/9oz plain flour2 tsp baking powder1 tsp ground cinnamon275g/9¾oz golden caster sugar50g/1¾oz desiccated coconutpinch of salt 225ml/8fl oz sunflower oil, plus extra for greasing2 tbsp fine shred marmalade3 tbsp soya milk300g/10½oz carrots, peeled and coarsely grated 2 tbsp ground flaxseed 250g/9oz plain flour 2 tsp baking powder 1 tsp ground cinnamon 275g/9¾oz golden caster sugar 50g/1¾oz desiccated coconut pinch of salt 225ml/8fl oz sunflower oil, plus extra for greasing 2 tbsp fine shred marmalade 3 tbsp soya milk 300g/10½oz carrots, peeled and coarsely grated 200g/7oz vegan ‘cream cheese’2-3 tbsp maple syrup ½ tsp vanilla bean paste50g/1¾oz shelled walnut halves, toastedcoconut flakes, to decorate 200g/7oz vegan ‘cream cheese’ 2-3 tbsp maple syrup ½ tsp vanilla bean paste 50g/1¾oz shelled walnut halves, toasted coconut flakes, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cake tin and line the base with a circle of baking paper.In a small bowl whisk the ground flaxseed with 6 tablespoons cold water and set aside for 10 minutes to thicken while you prepare the remaining ingredients.Sift the flour, baking powder and ground cinnamon together in a large mixing bowl. Add the caster sugar, desiccated coconut and salt and stir together. Add the oil, marmalade and soya milk and mix until just combined. Add the grated carrots and the reserved flaxseed mixture and mix again until thoroughly combined. Spoon the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before turning the cake out onto a wire cooling rack to cool completely.To make the frosting, beat the vegan cream cheese, maple syrup and vanilla together until smooth. Place the cake on a large plate, spread the frosting over the top and scatter with roughly chopped walnuts to decorate. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cake tin and line the base with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cake tin and line the base with a circle of baking paper. In a small bowl whisk the ground flaxseed with 6 tablespoons cold water and set aside for 10 minutes to thicken while you prepare the remaining ingredients. In a small bowl whisk the ground flaxseed with 6 tablespoons cold water and set aside for 10 minutes to thicken while you prepare the remaining ingredients. Sift the flour, baking powder and ground cinnamon together in a large mixing bowl. Add the caster sugar, desiccated coconut and salt and stir together. Add the oil, marmalade and soya milk and mix until just combined. Sift the flour, baking powder and ground cinnamon together in a large mixing bowl. Add the caster sugar, desiccated coconut and salt and stir together. Add the oil, marmalade and soya milk and mix until just combined. Add the grated carrots and the reserved flaxseed mixture and mix again until thoroughly combined. Add the grated carrots and the reserved flaxseed mixture and mix again until thoroughly combined. Spoon the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before turning the cake out onto a wire cooling rack to cool completely. Spoon the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before turning the cake out onto a wire cooling rack to cool completely. To make the frosting, beat the vegan cream cheese, maple syrup and vanilla together until smooth. Place the cake on a large plate, spread the frosting over the top and scatter with roughly chopped walnuts to decorate. To make the frosting, beat the vegan cream cheese, maple syrup and vanilla together until smooth. Place the cake on a large plate, spread the frosting over the top and scatter with roughly chopped walnuts to decorate. | {
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"content": "An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_carrot_cake_68186_16x9.jpg Enjoy a slice of this moist vegan carrot cake for afternoon tea or to mark a special occasion such as a birthday party. For this recipe you will need a 20cm/8in springform or deep cake tin. Each serving provides 505 kcal, 6g protein, 55g carbohydrate (of which 36g sugars), 28g fat (of which 7g saturates), 4g fibre and 0.4g salt. 2 tbsp ground flaxseed250g/9oz plain flour2 tsp baking powder1 tsp ground cinnamon275g/9¾oz golden caster sugar50g/1¾oz desiccated coconutpinch of salt 225ml/8fl oz sunflower oil, plus extra for greasing2 tbsp fine shred marmalade3 tbsp soya milk300g/10½oz carrots, peeled and coarsely grated 2 tbsp ground flaxseed 250g/9oz plain flour 2 tsp baking powder 1 tsp ground cinnamon 275g/9¾oz golden caster sugar 50g/1¾oz desiccated coconut pinch of salt 225ml/8fl oz sunflower oil, plus extra for greasing 2 tbsp fine shred marmalade 3 tbsp soya milk 300g/10½oz carrots, peeled and coarsely grated 200g/7oz vegan ‘cream cheese’2-3 tbsp maple syrup ½ tsp vanilla bean paste50g/1¾oz shelled walnut halves, toastedcoconut flakes, to decorate 200g/7oz vegan ‘cream cheese’ 2-3 tbsp maple syrup ½ tsp vanilla bean paste 50g/1¾oz shelled walnut halves, toasted coconut flakes, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cake tin and line the base with a circle of baking paper.In a small bowl whisk the ground flaxseed with 6 tablespoons cold water and set aside for 10 minutes to thicken while you prepare the remaining ingredients.Sift the flour, baking powder and ground cinnamon together in a large mixing bowl. Add the caster sugar, desiccated coconut and salt and stir together. Add the oil, marmalade and soya milk and mix until just combined. Add the grated carrots and the reserved flaxseed mixture and mix again until thoroughly combined. Spoon the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before turning the cake out onto a wire cooling rack to cool completely.To make the frosting, beat the vegan cream cheese, maple syrup and vanilla together until smooth. Place the cake on a large plate, spread the frosting over the top and scatter with roughly chopped walnuts to decorate. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cake tin and line the base with a circle of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the inside of the cake tin and line the base with a circle of baking paper. In a small bowl whisk the ground flaxseed with 6 tablespoons cold water and set aside for 10 minutes to thicken while you prepare the remaining ingredients. In a small bowl whisk the ground flaxseed with 6 tablespoons cold water and set aside for 10 minutes to thicken while you prepare the remaining ingredients. Sift the flour, baking powder and ground cinnamon together in a large mixing bowl. Add the caster sugar, desiccated coconut and salt and stir together. Add the oil, marmalade and soya milk and mix until just combined. Sift the flour, baking powder and ground cinnamon together in a large mixing bowl. Add the caster sugar, desiccated coconut and salt and stir together. Add the oil, marmalade and soya milk and mix until just combined. Add the grated carrots and the reserved flaxseed mixture and mix again until thoroughly combined. Add the grated carrots and the reserved flaxseed mixture and mix again until thoroughly combined. Spoon the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before turning the cake out onto a wire cooling rack to cool completely. Spoon the mixture into the prepared cake tin and bake on the middle shelf of the oven for about 1 hour 10 minutes, or until a skewer inserted into the middle of the cake comes out clean. Cool in the tin for 10 minutes before turning the cake out onto a wire cooling rack to cool completely. To make the frosting, beat the vegan cream cheese, maple syrup and vanilla together until smooth. Place the cake on a large plate, spread the frosting over the top and scatter with roughly chopped walnuts to decorate. To make the frosting, beat the vegan cream cheese, maple syrup and vanilla together until smooth. Place the cake on a large plate, spread the frosting over the top and scatter with roughly chopped walnuts to decorate."
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} | eac60242125d4071e3e9765107bbf47d2362b7b446cce1b6a4db9d93ef825231 | Vegan biscuits recipe
An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_biscuits_86519_16x9.jpg These easy iced biscuits are 100% vegan and easy to to customise with different flavours – perfect for afternoon tea! Each serving provides 132 kcal, 1g protein, 26g carbohydrate (of which 19g sugars), 3g fat (of which 0.5g saturates), 0g fibre and 0.1g salt. 100g/3½oz vegan margarine50g/1¾oz golden caster sugar150g/5½oz plain flour, plus extra for dusting 100g/3½oz vegan margarine 50g/1¾oz golden caster sugar 150g/5½oz plain flour, plus extra for dusting ½ orange, zest only100g/3½oz icing sugar4 tsp freshly squeezed orange juice ½ orange, zest only 100g/3½oz icing sugar 4 tsp freshly squeezed orange juice 2 tsp ground ginger100g/3½oz icing sugar4 tsp freshly squeezed lemon juice 2 tsp ground ginger 100g/3½oz icing sugar 4 tsp freshly squeezed lemon juice ½ lemon, zest only100g/3½oz icing sugar½ tsp rosewater3½ tsp waterdried rose petals (optional) ½ lemon, zest only 100g/3½oz icing sugar ½ tsp rosewater 3½ tsp water dried rose petals (optional) Method Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough.Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little.Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment.Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Bake the biscuits for 12–14 minutes, or until they are just golden-brown.Slide the biscuits onto a cooling rack to cool while you make the icing.Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin. Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough. Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little. Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little. Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment. Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment. Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Bake the biscuits for 12–14 minutes, or until they are just golden-brown. Bake the biscuits for 12–14 minutes, or until they are just golden-brown. Slide the biscuits onto a cooling rack to cool while you make the icing. Slide the biscuits onto a cooling rack to cool while you make the icing. Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin. | {
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"title": "Vegan biscuits recipe",
"content": "An average of 4.3 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_biscuits_86519_16x9.jpg These easy iced biscuits are 100% vegan and easy to to customise with different flavours – perfect for afternoon tea! Each serving provides 132 kcal, 1g protein, 26g carbohydrate (of which 19g sugars), 3g fat (of which 0.5g saturates), 0g fibre and 0.1g salt. 100g/3½oz vegan margarine50g/1¾oz golden caster sugar150g/5½oz plain flour, plus extra for dusting 100g/3½oz vegan margarine 50g/1¾oz golden caster sugar 150g/5½oz plain flour, plus extra for dusting ½ orange, zest only100g/3½oz icing sugar4 tsp freshly squeezed orange juice ½ orange, zest only 100g/3½oz icing sugar 4 tsp freshly squeezed orange juice 2 tsp ground ginger100g/3½oz icing sugar4 tsp freshly squeezed lemon juice 2 tsp ground ginger 100g/3½oz icing sugar 4 tsp freshly squeezed lemon juice ½ lemon, zest only100g/3½oz icing sugar½ tsp rosewater3½ tsp waterdried rose petals (optional) ½ lemon, zest only 100g/3½oz icing sugar ½ tsp rosewater 3½ tsp water dried rose petals (optional) Method Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough.Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little.Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment.Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Bake the biscuits for 12–14 minutes, or until they are just golden-brown.Slide the biscuits onto a cooling rack to cool while you make the icing.Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin. Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Cream together the vegan margarine and the sugar in a mixing bowl until light and creamy. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough. Add the orange zest, ginger or lemon zest, depending on which flavour of biscuit you are making, and stir in the flour to form a dough. Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little. Using your hands, bring the dough together into a smooth bowl and wrap in cling film. Refrigerate for 40 minutes to allow the margarine to firm up a little. Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment. Preheat the oven to 160C/140C Fan/Gas 3 and line two baking trays with baking parchment. Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Generously flour a clean work surface and roll out the dough to about 4mm/⅛in thickness. Using a medium cutter, cut the biscuits into rounds, gently kneading any scraps back into a ball and rolling them out again to yield more biscuits. Bake the biscuits for 12–14 minutes, or until they are just golden-brown. Bake the biscuits for 12–14 minutes, or until they are just golden-brown. Slide the biscuits onto a cooling rack to cool while you make the icing. Slide the biscuits onto a cooling rack to cool while you make the icing. Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Stir together the icing sugar and orange juice; icing sugar and lemon juice; or the icing sugar, rosewater and water. Using the back of the spoon, smooth the icing over the surface of each biscuit, once cool. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin. Sprinkle the top of the biscuits with a couple of dried rose petals, if using, and leave the icing to set before storing in an airtight tin."
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} | 8f39eae28d2e9c677f8eaf2f98ce8576cf19bc1e02df03ccada79b7e0ba02929 | Vegan lemon drizzle cake recipe
An average of 4.0 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_lemon_drizzle_81528_16x9.jpg The lemon juice and sugar poured over while the cake is still warm gives a lovely sugary citrus topping to this easy vegan lemon cake. You will need 1 x 20cm/8in round cake tin. Each serving provides 370 kcal, 5g protein, 50g carbohydrate (of which 30g sugars), 17g fat (of which 3g saturates), 1g fibre and 0.9g salt. 150g/5½oz dairy-free margarine, plus extra for greasing175g/6oz caster sugar200g/7oz plain flour2 tsp baking powder½ tsp bicarbonate of soda50g/1¾oz ground almondspinch salt 150ml/5fl oz soya milk3 unwaxed lemons, zest finely grated from 2, juice from 34 tbsp granulated sugar 150g/5½oz dairy-free margarine, plus extra for greasing 175g/6oz caster sugar 200g/7oz plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 50g/1¾oz ground almonds pinch salt 150ml/5fl oz soya milk 3 unwaxed lemons, zest finely grated from 2, juice from 3 4 tbsp granulated sugar Method Preheat the oven to 180C/160C Fan/Gas 4.Grease the cake tin and line the base with a disc of baking paper.Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt.Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes.Sit the cake tin on a cooling rack and leave for 5 minutes. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake. Leave the cake until completely cold before removing from the tin and serving. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease the cake tin and line the base with a disc of baking paper. Grease the cake tin and line the base with a disc of baking paper. Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt. Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt. Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes. Sit the cake tin on a cooling rack and leave for 5 minutes. Sit the cake tin on a cooling rack and leave for 5 minutes. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake. Leave the cake until completely cold before removing from the tin and serving. Leave the cake until completely cold before removing from the tin and serving. Recipe tips Choose a dairy-free spread that has a high fat and low water content for best results. | {
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"title": "Vegan lemon drizzle cake recipe",
"content": "An average of 4.0 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_lemon_drizzle_81528_16x9.jpg The lemon juice and sugar poured over while the cake is still warm gives a lovely sugary citrus topping to this easy vegan lemon cake. You will need 1 x 20cm/8in round cake tin. Each serving provides 370 kcal, 5g protein, 50g carbohydrate (of which 30g sugars), 17g fat (of which 3g saturates), 1g fibre and 0.9g salt. 150g/5½oz dairy-free margarine, plus extra for greasing175g/6oz caster sugar200g/7oz plain flour2 tsp baking powder½ tsp bicarbonate of soda50g/1¾oz ground almondspinch salt 150ml/5fl oz soya milk3 unwaxed lemons, zest finely grated from 2, juice from 34 tbsp granulated sugar 150g/5½oz dairy-free margarine, plus extra for greasing 175g/6oz caster sugar 200g/7oz plain flour 2 tsp baking powder ½ tsp bicarbonate of soda 50g/1¾oz ground almonds pinch salt 150ml/5fl oz soya milk 3 unwaxed lemons, zest finely grated from 2, juice from 3 4 tbsp granulated sugar Method Preheat the oven to 180C/160C Fan/Gas 4.Grease the cake tin and line the base with a disc of baking paper.Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt.Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes.Sit the cake tin on a cooling rack and leave for 5 minutes. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake. Leave the cake until completely cold before removing from the tin and serving. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease the cake tin and line the base with a disc of baking paper. Grease the cake tin and line the base with a disc of baking paper. Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt. Spoon the dairy-free margarine and caster sugar into a mixing bowl (or bowl of a free-standing mixer). Sift in the plain flour, baking powder, bicarbonate of soda, ground almonds and a pinch of salt. Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Add the soya milk, lemon zest and juice from one lemon. Beat well until the ingredients are thoroughly combined and the mixture is smooth. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes. Quickly spoon the cake mix into the prepared tin, spread level with the back of a spoon and bake on the middle shelf of the preheated oven for 1 hour to 1 hour 10 minutes. Sit the cake tin on a cooling rack and leave for 5 minutes. Sit the cake tin on a cooling rack and leave for 5 minutes. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake. Meanwhile, combine the juice from the remaining lemons with the granulated sugar and carefully and evenly spoon over the top of the cake. Leave the cake until completely cold before removing from the tin and serving. Leave the cake until completely cold before removing from the tin and serving. Recipe tips Choose a dairy-free spread that has a high fat and low water content for best results."
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} | cf0996983289928eea9f3f735779abcfab93bcf08f1a5a6d7899b4bbd448167f | Chewy lemon and thyme cookies recipe
An average of 2.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chewy_lemon_and_thyme_92523_16x9.jpg These dairy-free, flourless cookies are perfect for vegans and those following a gluten-free diet. Each cookie provides 108 kcal, 3g protein, 5g carbohydrate (of which 3g sugars), 8.5g fat (of which 0.7g saturates), 0.5g fibre and 0.2g salt. 150g/5oz ground almonds1 tbsp arrowroot¼ tsp salt¼ tsp bicarbonate of soda2 tbsp maple syrup½ tsp fresh thyme or lemon-thyme leaves, or to taste1 tbsp grated lemon zest (preferably from an unwaxed lemon) 150g/5oz ground almonds 1 tbsp arrowroot ¼ tsp salt ¼ tsp bicarbonate of soda 2 tbsp maple syrup ½ tsp fresh thyme or lemon-thyme leaves, or to taste 1 tbsp grated lemon zest (preferably from an unwaxed lemon) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs.Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough.Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie.Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs. Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs. Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough. Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough. Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie. Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie. Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle. Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle. Recipe tips Tip 1: Adjust the quantity of maple syrup to suit your taste. We always recommend reducing even natural sweeteners as much as possible. Tip 2: These cookies keep well in the fridge in an airtight container. They can also be frozen individually and heated from frozen when you fancy a sweet treat. | {
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"title": "Chewy lemon and thyme cookies recipe",
"content": "An average of 2.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chewy_lemon_and_thyme_92523_16x9.jpg These dairy-free, flourless cookies are perfect for vegans and those following a gluten-free diet. Each cookie provides 108 kcal, 3g protein, 5g carbohydrate (of which 3g sugars), 8.5g fat (of which 0.7g saturates), 0.5g fibre and 0.2g salt. 150g/5oz ground almonds1 tbsp arrowroot¼ tsp salt¼ tsp bicarbonate of soda2 tbsp maple syrup½ tsp fresh thyme or lemon-thyme leaves, or to taste1 tbsp grated lemon zest (preferably from an unwaxed lemon) 150g/5oz ground almonds 1 tbsp arrowroot ¼ tsp salt ¼ tsp bicarbonate of soda 2 tbsp maple syrup ½ tsp fresh thyme or lemon-thyme leaves, or to taste 1 tbsp grated lemon zest (preferably from an unwaxed lemon) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs.Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough.Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie.Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs. Pulse the almonds, arrowroot, salt and bicarbonate of soda in a food processor until the mixture is well combined and resembles breadcrumbs. Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough. Add the maple syrup, thyme leaves and lemon zest and pulse again until the mixture comes together as a ball of dough. Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie. Remove the dough from the food processor. Tear off 10 equal-sized pieces of the dough and roll them into golf-ball-sized balls, then flatten each between the palms of your hands and place onto the prepared baking tray, leaving plenty of space between each cookie. Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle. Bake for 10-12 minutes, or until crisp and golden-brown at the edges. Remove the tray from the oven and set aside to cool. The cookies will crisp up as they cool, but will still be soft in the middle. Recipe tips Tip 1: Adjust the quantity of maple syrup to suit your taste. We always recommend reducing even natural sweeteners as much as possible. Tip 2: These cookies keep well in the fridge in an airtight container. They can also be frozen individually and heated from frozen when you fancy a sweet treat."
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} | 42dd8fc948694750d16042b99e374aea82f53d2cb6ac98fc17ec9075d049faec | Vegan vanilla cupcakes recipe
An average of 3.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_vanilla_cupcakes_62123_16x9.jpg Everyone will want this easy vegan cupcake recipe because they are absolutely delicious. Feel free to creatively customise with sprinkles or other decorations! Equipment and preparation: You will need a 12-hole muffin tin and paper cupcake cases. Each serving provides 484 kcal, 3g protein, 70g carbohydrate (of which 52g sugars), 21g fat (of which 4g saturates), 1g fibre and 0.4g salt. 275g/9¾oz self-raising flour1 tsp baking powder225g/8oz caster sugar200ml/7fl oz sunflower oil200ml/7fl oz slightly sweetened soya milk1 tsp vanilla extract 275g/9¾oz self-raising flour 1 tsp baking powder 225g/8oz caster sugar 200ml/7fl oz sunflower oil 200ml/7fl oz slightly sweetened soya milk 1 tsp vanilla extract 400g/14oz icing sugar150g/5½oz dairy-free margarine2 tsp vanilla extract 400g/14oz icing sugar 150g/5½oz dairy-free margarine 2 tsp vanilla extract Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing. To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Recipe tips Make sure you leave a little bit of time for the iced cupcakes to set in the fridge before serving. The vegan cupcakes can be frozen (un-iced) for up to 3 months if well-wrapped. | {
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"title": "Vegan vanilla cupcakes recipe",
"content": "An average of 3.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_vanilla_cupcakes_62123_16x9.jpg Everyone will want this easy vegan cupcake recipe because they are absolutely delicious. Feel free to creatively customise with sprinkles or other decorations! Equipment and preparation: You will need a 12-hole muffin tin and paper cupcake cases. Each serving provides 484 kcal, 3g protein, 70g carbohydrate (of which 52g sugars), 21g fat (of which 4g saturates), 1g fibre and 0.4g salt. 275g/9¾oz self-raising flour1 tsp baking powder225g/8oz caster sugar200ml/7fl oz sunflower oil200ml/7fl oz slightly sweetened soya milk1 tsp vanilla extract 275g/9¾oz self-raising flour 1 tsp baking powder 225g/8oz caster sugar 200ml/7fl oz sunflower oil 200ml/7fl oz slightly sweetened soya milk 1 tsp vanilla extract 400g/14oz icing sugar150g/5½oz dairy-free margarine2 tsp vanilla extract 400g/14oz icing sugar 150g/5½oz dairy-free margarine 2 tsp vanilla extract Method Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases.Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients.Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing.To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 190C/170C Fan/Gas 5. Line a 12-hole muffin tin with paper cupcake cases. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients. Mix the flour, baking powder and sugar together in a large bowl. Make a well in the centre and add the sunflower oil, soya milk and vanilla. Use a large metal whisk to thoroughly combine all the ingredients. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing. Spoon the batter into the cupcake cakes and bake for 18–20 minutes, or until well risen and firm to the touch. Leave to cool in the tin for at least 1 hour before icing. To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. To make the frosting, sift the icing sugar into a large bowl and add the dairy-free spread and vanilla. Beat with a wooden spoon until smooth and creamy. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Either spread the frosting on the cooled cupcakes or spoon into a large piping bag fitted with a star nozzle and pipe on top. Leave to set for 30–60 minutes in the fridge before serving. Recipe tips Make sure you leave a little bit of time for the iced cupcakes to set in the fridge before serving. The vegan cupcakes can be frozen (un-iced) for up to 3 months if well-wrapped."
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} | 1178246e75acb78f0ff907c08550ec66c8d09bc0e3b4c63e2ea551ebe5c3a9da | Sweet and salty chocolate cookies recipe
Mine-all-mine sweet and salty chocolate cookies An average of 4.5 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mine-all-mine_sweet_and_01876_16x9.jpg The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes. 50g/1¾oz plain flour (gluten free if necessary)10g/⅓oz cocoa powder⅛ tsp baking powder (gluten free if necessary)⅛ tsp bicarbonate of soda⅛ tsp fine sea salt50g/1¾oz soft unsalted butter (or dairy-free baking block, if you want these to be vegan)25g/1oz caster sugar15g/½oz soft dark brown sugar¼ tsp vanilla extract25g/1oz dark chocolate chips¼ tsp sea salt flakes 50g/1¾oz plain flour (gluten free if necessary) 10g/⅓oz cocoa powder ⅛ tsp baking powder (gluten free if necessary) ⅛ tsp bicarbonate of soda ⅛ tsp fine sea salt 50g/1¾oz soft unsalted butter (or dairy-free baking block, if you want these to be vegan) 25g/1oz caster sugar 15g/½oz soft dark brown sugar ¼ tsp vanilla extract 25g/1oz dark chocolate chips ¼ tsp sea salt flakes Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking sheet with baking parchment – you don’t need to line it if it’s nonstick.Stir the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl.In a slightly larger bowl, vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a creamy mixture. Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon. Then, in about 3 batches, gently beat in the rest of the dry ingredients. Once they are absorbed, beat vigorously until you have a rich brown dough, then stir in the chocolate chips.Weigh this mixture, and divide it in 2; you don’t need to be fanatical about this, a few grams here or there won’t make a difference. Squidge each half in your hands to form 2 fat patties about 7cm/2¾in in diameter and place them on your baking sheet, at least 10cm/4in apart, as they spread while cooking.Sprinkle ⅛ teaspoon of sea salt flakes over each cookie and bake for about 12 minutes, until the top of each biscuit is cracked. At 10 minutes they will be utterly smooth, but in the next 2 minutes they seem to transform themselves. I crouch by the oven, staring through the glass door. Once the surface is cracked, the cookies are ready. They will, however, feel very soft – even uncooked – to the touch, and you will doubt me. But I will forgive you, as long as you obey me. Whip out the baking sheet, leaving the cookies in place for 5 minutes. Then slip a metal spatula under the cookies and transfer them to a wire rack. For optimal eating pleasure, leave for another 10 minutes before biting into one. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking sheet with baking parchment – you don’t need to line it if it’s nonstick. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking sheet with baking parchment – you don’t need to line it if it’s nonstick. Stir the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl. Stir the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl. In a slightly larger bowl, vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a creamy mixture. In a slightly larger bowl, vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a creamy mixture. Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon. Then, in about 3 batches, gently beat in the rest of the dry ingredients. Once they are absorbed, beat vigorously until you have a rich brown dough, then stir in the chocolate chips. Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon. Then, in about 3 batches, gently beat in the rest of the dry ingredients. Once they are absorbed, beat vigorously until you have a rich brown dough, then stir in the chocolate chips. Weigh this mixture, and divide it in 2; you don’t need to be fanatical about this, a few grams here or there won’t make a difference. Squidge each half in your hands to form 2 fat patties about 7cm/2¾in in diameter and place them on your baking sheet, at least 10cm/4in apart, as they spread while cooking. Weigh this mixture, and divide it in 2; you don’t need to be fanatical about this, a few grams here or there won’t make a difference. Squidge each half in your hands to form 2 fat patties about 7cm/2¾in in diameter and place them on your baking sheet, at least 10cm/4in apart, as they spread while cooking. Sprinkle ⅛ teaspoon of sea salt flakes over each cookie and bake for about 12 minutes, until the top of each biscuit is cracked. At 10 minutes they will be utterly smooth, but in the next 2 minutes they seem to transform themselves. I crouch by the oven, staring through the glass door. Sprinkle ⅛ teaspoon of sea salt flakes over each cookie and bake for about 12 minutes, until the top of each biscuit is cracked. At 10 minutes they will be utterly smooth, but in the next 2 minutes they seem to transform themselves. I crouch by the oven, staring through the glass door. Once the surface is cracked, the cookies are ready. They will, however, feel very soft – even uncooked – to the touch, and you will doubt me. But I will forgive you, as long as you obey me. Whip out the baking sheet, leaving the cookies in place for 5 minutes. Then slip a metal spatula under the cookies and transfer them to a wire rack. For optimal eating pleasure, leave for another 10 minutes before biting into one. Once the surface is cracked, the cookies are ready. They will, however, feel very soft – even uncooked – to the touch, and you will doubt me. But I will forgive you, as long as you obey me. Whip out the baking sheet, leaving the cookies in place for 5 minutes. Then slip a metal spatula under the cookies and transfer them to a wire rack. For optimal eating pleasure, leave for another 10 minutes before biting into one. Recipe tips Since there is no egg involved, it is a simple enough matter to veganise these: just replace the butter with the kind of margarine that comes not in a tub, but in a block, manufactured specifically for baking. I’ve tried making them with coconut oil, which would be a more wholesome substitute, but I’m afraid it just doesn’t work. Dark chocolate should always be dairy-free, but do check the packet of chocolate chips to make sure. While you can make these gluten-free, you will have to let them get cold before eating them (or they won’t hold together) thus forgoing the goo, but enjoying them rather as tender chocolate shortbread. | {
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"title": "Sweet and salty chocolate cookies recipe",
"content": "Mine-all-mine sweet and salty chocolate cookies An average of 4.5 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mine-all-mine_sweet_and_01876_16x9.jpg The lone-dweller, in need of the balm that only a freshly baked biscuit can provide, is faced with a most unsatisfactory choice: do without or make a batch big enough to keep a huge hungry household happy. I had to put that right, and I have created a cookie recipe that answers my every requirement: deeply chocolatey, sweet but not too sweet, and sprinkled with sea salt flakes. 50g/1¾oz plain flour (gluten free if necessary)10g/⅓oz cocoa powder⅛ tsp baking powder (gluten free if necessary)⅛ tsp bicarbonate of soda⅛ tsp fine sea salt50g/1¾oz soft unsalted butter (or dairy-free baking block, if you want these to be vegan)25g/1oz caster sugar15g/½oz soft dark brown sugar¼ tsp vanilla extract25g/1oz dark chocolate chips¼ tsp sea salt flakes 50g/1¾oz plain flour (gluten free if necessary) 10g/⅓oz cocoa powder ⅛ tsp baking powder (gluten free if necessary) ⅛ tsp bicarbonate of soda ⅛ tsp fine sea salt 50g/1¾oz soft unsalted butter (or dairy-free baking block, if you want these to be vegan) 25g/1oz caster sugar 15g/½oz soft dark brown sugar ¼ tsp vanilla extract 25g/1oz dark chocolate chips ¼ tsp sea salt flakes Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking sheet with baking parchment – you don’t need to line it if it’s nonstick.Stir the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl.In a slightly larger bowl, vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a creamy mixture. Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon. Then, in about 3 batches, gently beat in the rest of the dry ingredients. Once they are absorbed, beat vigorously until you have a rich brown dough, then stir in the chocolate chips.Weigh this mixture, and divide it in 2; you don’t need to be fanatical about this, a few grams here or there won’t make a difference. Squidge each half in your hands to form 2 fat patties about 7cm/2¾in in diameter and place them on your baking sheet, at least 10cm/4in apart, as they spread while cooking.Sprinkle ⅛ teaspoon of sea salt flakes over each cookie and bake for about 12 minutes, until the top of each biscuit is cracked. At 10 minutes they will be utterly smooth, but in the next 2 minutes they seem to transform themselves. I crouch by the oven, staring through the glass door. Once the surface is cracked, the cookies are ready. They will, however, feel very soft – even uncooked – to the touch, and you will doubt me. But I will forgive you, as long as you obey me. Whip out the baking sheet, leaving the cookies in place for 5 minutes. Then slip a metal spatula under the cookies and transfer them to a wire rack. For optimal eating pleasure, leave for another 10 minutes before biting into one. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking sheet with baking parchment – you don’t need to line it if it’s nonstick. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking sheet with baking parchment – you don’t need to line it if it’s nonstick. Stir the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl. Stir the flour, cocoa, baking powder, bicarbonate of soda and fine sea salt together in a small bowl. In a slightly larger bowl, vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a creamy mixture. In a slightly larger bowl, vigorously beat the butter, both the sugars and the vanilla with a small wooden spoon until you have a creamy mixture. Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon. Then, in about 3 batches, gently beat in the rest of the dry ingredients. Once they are absorbed, beat vigorously until you have a rich brown dough, then stir in the chocolate chips. Add a generous spoonful of the dry ingredients to the creamed butter and sugar and beat it in gently with your wooden spoon. Then, in about 3 batches, gently beat in the rest of the dry ingredients. Once they are absorbed, beat vigorously until you have a rich brown dough, then stir in the chocolate chips. Weigh this mixture, and divide it in 2; you don’t need to be fanatical about this, a few grams here or there won’t make a difference. Squidge each half in your hands to form 2 fat patties about 7cm/2¾in in diameter and place them on your baking sheet, at least 10cm/4in apart, as they spread while cooking. Weigh this mixture, and divide it in 2; you don’t need to be fanatical about this, a few grams here or there won’t make a difference. Squidge each half in your hands to form 2 fat patties about 7cm/2¾in in diameter and place them on your baking sheet, at least 10cm/4in apart, as they spread while cooking. Sprinkle ⅛ teaspoon of sea salt flakes over each cookie and bake for about 12 minutes, until the top of each biscuit is cracked. At 10 minutes they will be utterly smooth, but in the next 2 minutes they seem to transform themselves. I crouch by the oven, staring through the glass door. Sprinkle ⅛ teaspoon of sea salt flakes over each cookie and bake for about 12 minutes, until the top of each biscuit is cracked. At 10 minutes they will be utterly smooth, but in the next 2 minutes they seem to transform themselves. I crouch by the oven, staring through the glass door. Once the surface is cracked, the cookies are ready. They will, however, feel very soft – even uncooked – to the touch, and you will doubt me. But I will forgive you, as long as you obey me. Whip out the baking sheet, leaving the cookies in place for 5 minutes. Then slip a metal spatula under the cookies and transfer them to a wire rack. For optimal eating pleasure, leave for another 10 minutes before biting into one. Once the surface is cracked, the cookies are ready. They will, however, feel very soft – even uncooked – to the touch, and you will doubt me. But I will forgive you, as long as you obey me. Whip out the baking sheet, leaving the cookies in place for 5 minutes. Then slip a metal spatula under the cookies and transfer them to a wire rack. For optimal eating pleasure, leave for another 10 minutes before biting into one. Recipe tips Since there is no egg involved, it is a simple enough matter to veganise these: just replace the butter with the kind of margarine that comes not in a tub, but in a block, manufactured specifically for baking. I’ve tried making them with coconut oil, which would be a more wholesome substitute, but I’m afraid it just doesn’t work. Dark chocolate should always be dairy-free, but do check the packet of chocolate chips to make sure. While you can make these gluten-free, you will have to let them get cold before eating them (or they won’t hold together) thus forgoing the goo, but enjoying them rather as tender chocolate shortbread."
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} | 1e8939621f22c07053f5d79c54fb214277c3bdc88970e0722fb04aa8527a52f6 | Vegan pastry recipe
An average of 3.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pastry_21092_16x9.jpg With just three store cupboard ingredients, you can make this cheap and easy vegan pastry in no time at all. This dough provides 949 kcal, 15g protein, 116g carbohydrate (of which 1g sugars), 46g fat (of which 6g saturates), 6g fibre and 2.5g salt. 150g/5½oz plain flour, plus extra for rolling½ tsp fine sea salt50ml/2fl oz sunflower oil 150g/5½oz plain flour, plus extra for rolling ½ tsp fine sea salt 50ml/2fl oz sunflower oil Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned. | {
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"content": "An average of 3.4 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_pastry_21092_16x9.jpg With just three store cupboard ingredients, you can make this cheap and easy vegan pastry in no time at all. This dough provides 949 kcal, 15g protein, 116g carbohydrate (of which 1g sugars), 46g fat (of which 6g saturates), 6g fibre and 2.5g salt. 150g/5½oz plain flour, plus extra for rolling½ tsp fine sea salt50ml/2fl oz sunflower oil 150g/5½oz plain flour, plus extra for rolling ½ tsp fine sea salt 50ml/2fl oz sunflower oil Method Preheat the oven to 200C/180C Fan/Gas 6.Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Mix the flour and salt together in a large bowl. Add the sunflower oil to the bowl and rub into the flour using your fingertips, until the mixture resembles rough breadcrumbs. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Add 3 tablespoons of cold water and mix with a spoon until the dough comes together to form a ball. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Very lightly dust a work surface with flour. Dust a rolling pin with a little more flour, then roll out the dough until it forms a circle, roughly 20cm/8in in diameter. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Use the pastry to line a 18cm/7in loose-bottomed sandwich cake tin. Trim the excess pastry with a knife and use to patch up any gaps. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned. Line the case with crumpled baking paper and half-fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for a further 5 minutes, or until the pastry is crisp and lightly browned."
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} | 793a83421217dda05124530cd7fb0383419b42c8926e617362b79d663dfb9e77 | Vegan coconut macaroons recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chewy_coconut_macaroons_69782_16x9.jpg These vegan coconut taste bombs are also good for gluten-free and dairy-free diets. One macaroon provides 55 kcal, 0.7g protein, 3g carbohydrate (of which 1.8g sugars), 4.5g fat (of which 4g saturates), 1.3g fibre and 0.1g salt. 80g/2¾oz desiccated coconut125ml/4½fl oz full-fat coconut milk1 tbsp coconut flour2 tbsp maple syrup½ tsp vanilla extractpinch salt 80g/2¾oz desiccated coconut 125ml/4½fl oz full-fat coconut milk 1 tbsp coconut flour 2 tbsp maple syrup ½ tsp vanilla extract pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly.Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges.Remove from the oven and set the macaroons aside to cool completely, then enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly. Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges. Remove from the oven and set the macaroons aside to cool completely, then enjoy. Remove from the oven and set the macaroons aside to cool completely, then enjoy. Recipe tips These macaroons keep well in an airtight container in the fridge for 24 hours. | {
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"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chewy_coconut_macaroons_69782_16x9.jpg These vegan coconut taste bombs are also good for gluten-free and dairy-free diets. One macaroon provides 55 kcal, 0.7g protein, 3g carbohydrate (of which 1.8g sugars), 4.5g fat (of which 4g saturates), 1.3g fibre and 0.1g salt. 80g/2¾oz desiccated coconut125ml/4½fl oz full-fat coconut milk1 tbsp coconut flour2 tbsp maple syrup½ tsp vanilla extractpinch salt 80g/2¾oz desiccated coconut 125ml/4½fl oz full-fat coconut milk 1 tbsp coconut flour 2 tbsp maple syrup ½ tsp vanilla extract pinch salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment.Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly.Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges.Remove from the oven and set the macaroons aside to cool completely, then enjoy. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with baking parchment. Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly. Stir all of the ingredients together in a saucepan over a medium heat until well combined. Continue to cook for 4-5 minutes until the coconut milk has been absorbed into the mixture and the mixture has thickened. Remove from the heat and set aside to cool slightly. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges. Scoop tablespoonfuls of the macaroon mixture onto the prepared baking tray, to form small domes, leaving a gap between each. Bake in the middle of the oven for 12-15 minutes, or until toasted and golden-brown at the edges. Remove from the oven and set the macaroons aside to cool completely, then enjoy. Remove from the oven and set the macaroons aside to cool completely, then enjoy. Recipe tips These macaroons keep well in an airtight container in the fridge for 24 hours."
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} | f6379dd01bcce4dd040dea4d16ef27f70c7e06dba68a95f9883ffa221aac06da | Jerk aubergine tacos recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/jerk_aubergine_tacos_52321_16x9.jpg Jerk-spiced pulled aubergine with nutty black beans is a veggie alternative to traditional taco fillings. Add in guacamole, lettuce, pickled onion and you have a fantastic vegan family sharer. 2 large aubergines, pricked all over with a fork1 large onion, thinly sliced1 tbsp olive oil1–3 heaped tbsp jerk seasoning paste (to taste)1 x 400g/14oz tin black beans, drainedsalt and ground black pepper 2 large aubergines, pricked all over with a fork 1 large onion, thinly sliced 1 tbsp olive oil 1–3 heaped tbsp jerk seasoning paste (to taste) 1 x 400g/14oz tin black beans, drained salt and ground black pepper 1 red onion, thinly sliced2 limes, juice onlylarge pinch sea salt 1 red onion, thinly sliced 2 limes, juice only large pinch sea salt corn or wheat flour tortillasguacamolefinely shredded Little Gem lettuce corn or wheat flour tortillas guacamole finely shredded Little Gem lettuce Method To make the quick pink pickled onion, mix the the onion and the lime along with a good pinch sea salt, for 10 seconds or so until all well combined. Leave to steep for an hour or so – the mixture will turn bright pink.Preheat your grill to hot, then cook the aubergine under the grill until blackened and soft all over, about 20–30 minutes. Set aside to cool.In the meantime, heat the olive oil in a large ovenproof pan over a medium heat. (You can always use a standard frying pan and transfer to a roasting dish for the oven.) Fry the onion until softened and golden-brown, about 10 minutes. Heat the oven to 200C/180C Fan/Gas 6. Pull the flesh from the cooled aubergine, discarding the skin. Add the aubergine flesh to the pan with the onion, then add the jerk marinade or paste. Give it a stir until the aromas hit you, then add the black beans and some salt and pepper. Stir again and pop into the oven to cook for about 10–15 minutes until rich and thickened.Serve piled into warmed tortillas, topped with pink pickled onion, shredded Little Gem and guacamole. To make the quick pink pickled onion, mix the the onion and the lime along with a good pinch sea salt, for 10 seconds or so until all well combined. Leave to steep for an hour or so – the mixture will turn bright pink. To make the quick pink pickled onion, mix the the onion and the lime along with a good pinch sea salt, for 10 seconds or so until all well combined. Leave to steep for an hour or so – the mixture will turn bright pink. Preheat your grill to hot, then cook the aubergine under the grill until blackened and soft all over, about 20–30 minutes. Set aside to cool. Preheat your grill to hot, then cook the aubergine under the grill until blackened and soft all over, about 20–30 minutes. Set aside to cool. In the meantime, heat the olive oil in a large ovenproof pan over a medium heat. (You can always use a standard frying pan and transfer to a roasting dish for the oven.) Fry the onion until softened and golden-brown, about 10 minutes. In the meantime, heat the olive oil in a large ovenproof pan over a medium heat. (You can always use a standard frying pan and transfer to a roasting dish for the oven.) Fry the onion until softened and golden-brown, about 10 minutes. Heat the oven to 200C/180C Fan/Gas 6. Pull the flesh from the cooled aubergine, discarding the skin. Add the aubergine flesh to the pan with the onion, then add the jerk marinade or paste. Give it a stir until the aromas hit you, then add the black beans and some salt and pepper. Stir again and pop into the oven to cook for about 10–15 minutes until rich and thickened. Heat the oven to 200C/180C Fan/Gas 6. Pull the flesh from the cooled aubergine, discarding the skin. Add the aubergine flesh to the pan with the onion, then add the jerk marinade or paste. Give it a stir until the aromas hit you, then add the black beans and some salt and pepper. Stir again and pop into the oven to cook for about 10–15 minutes until rich and thickened. Serve piled into warmed tortillas, topped with pink pickled onion, shredded Little Gem and guacamole. Serve piled into warmed tortillas, topped with pink pickled onion, shredded Little Gem and guacamole. Recipe tips You can make this recipe on the barbecue - cook the aubergines whole until they are blackened and soft all over. Fry the onion in a pan that can sit on the barbecue, then mix the aubergine flesh and beans and jerk paste all together in the pan. Cook on the barbecue (preferably with a lid) for 15 minutes, stirring every so often. Other roast or grilled vegetables can be used alongside the aubergine - peppers, courgettes, squash, sweetcorn all work really well. | {
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"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/jerk_aubergine_tacos_52321_16x9.jpg Jerk-spiced pulled aubergine with nutty black beans is a veggie alternative to traditional taco fillings. Add in guacamole, lettuce, pickled onion and you have a fantastic vegan family sharer. 2 large aubergines, pricked all over with a fork1 large onion, thinly sliced1 tbsp olive oil1–3 heaped tbsp jerk seasoning paste (to taste)1 x 400g/14oz tin black beans, drainedsalt and ground black pepper 2 large aubergines, pricked all over with a fork 1 large onion, thinly sliced 1 tbsp olive oil 1–3 heaped tbsp jerk seasoning paste (to taste) 1 x 400g/14oz tin black beans, drained salt and ground black pepper 1 red onion, thinly sliced2 limes, juice onlylarge pinch sea salt 1 red onion, thinly sliced 2 limes, juice only large pinch sea salt corn or wheat flour tortillasguacamolefinely shredded Little Gem lettuce corn or wheat flour tortillas guacamole finely shredded Little Gem lettuce Method To make the quick pink pickled onion, mix the the onion and the lime along with a good pinch sea salt, for 10 seconds or so until all well combined. Leave to steep for an hour or so – the mixture will turn bright pink.Preheat your grill to hot, then cook the aubergine under the grill until blackened and soft all over, about 20–30 minutes. Set aside to cool.In the meantime, heat the olive oil in a large ovenproof pan over a medium heat. (You can always use a standard frying pan and transfer to a roasting dish for the oven.) Fry the onion until softened and golden-brown, about 10 minutes. Heat the oven to 200C/180C Fan/Gas 6. Pull the flesh from the cooled aubergine, discarding the skin. Add the aubergine flesh to the pan with the onion, then add the jerk marinade or paste. Give it a stir until the aromas hit you, then add the black beans and some salt and pepper. Stir again and pop into the oven to cook for about 10–15 minutes until rich and thickened.Serve piled into warmed tortillas, topped with pink pickled onion, shredded Little Gem and guacamole. To make the quick pink pickled onion, mix the the onion and the lime along with a good pinch sea salt, for 10 seconds or so until all well combined. Leave to steep for an hour or so – the mixture will turn bright pink. To make the quick pink pickled onion, mix the the onion and the lime along with a good pinch sea salt, for 10 seconds or so until all well combined. Leave to steep for an hour or so – the mixture will turn bright pink. Preheat your grill to hot, then cook the aubergine under the grill until blackened and soft all over, about 20–30 minutes. Set aside to cool. Preheat your grill to hot, then cook the aubergine under the grill until blackened and soft all over, about 20–30 minutes. Set aside to cool. In the meantime, heat the olive oil in a large ovenproof pan over a medium heat. (You can always use a standard frying pan and transfer to a roasting dish for the oven.) Fry the onion until softened and golden-brown, about 10 minutes. In the meantime, heat the olive oil in a large ovenproof pan over a medium heat. (You can always use a standard frying pan and transfer to a roasting dish for the oven.) Fry the onion until softened and golden-brown, about 10 minutes. Heat the oven to 200C/180C Fan/Gas 6. Pull the flesh from the cooled aubergine, discarding the skin. Add the aubergine flesh to the pan with the onion, then add the jerk marinade or paste. Give it a stir until the aromas hit you, then add the black beans and some salt and pepper. Stir again and pop into the oven to cook for about 10–15 minutes until rich and thickened. Heat the oven to 200C/180C Fan/Gas 6. Pull the flesh from the cooled aubergine, discarding the skin. Add the aubergine flesh to the pan with the onion, then add the jerk marinade or paste. Give it a stir until the aromas hit you, then add the black beans and some salt and pepper. Stir again and pop into the oven to cook for about 10–15 minutes until rich and thickened. Serve piled into warmed tortillas, topped with pink pickled onion, shredded Little Gem and guacamole. Serve piled into warmed tortillas, topped with pink pickled onion, shredded Little Gem and guacamole. Recipe tips You can make this recipe on the barbecue - cook the aubergines whole until they are blackened and soft all over. Fry the onion in a pan that can sit on the barbecue, then mix the aubergine flesh and beans and jerk paste all together in the pan. Cook on the barbecue (preferably with a lid) for 15 minutes, stirring every so often. Other roast or grilled vegetables can be used alongside the aubergine - peppers, courgettes, squash, sweetcorn all work really well."
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} | 1cf5d2e69cf128879ad06868b0d33cc8dccc8e8dfaaf3b122e745d17faf7f50e | Ultimate vegan stew recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ultimate_vegan_stew_44895_16x9.jpg A deliciously warming one-pot winter dish that uses meaty-textured jackfruit for the ultimate vegan stew. Each serving provides 485 kcal, 6.5g protein, 56g carbohydrates (of which 11g sugars), 19g fat (of which 4g saturates), 9g fibre and 2.4g salt. 4 tbsp vegan margarine 2 x 540g tins (or 3 x 400g tins) jackfruit in brine, drained and rinsed2 tbsp soy sauce1 brown onion, chopped2 celery sticks, finely chopped4 garlic cloves, finely chopped2 tbsp plain flour250ml/9fl oz vegan-friendly red wine4 sprigs fresh thyme, leaves picked4 carrots, cut into 1cm/½in slices750g/1lb 10oz potatoes, peeled and cut into bite-size chunks2 bay leaves500ml/18fl oz vegetable stock250ml/9fl oz hot watersalt and pepper 4 tbsp vegan margarine 2 x 540g tins (or 3 x 400g tins) jackfruit in brine, drained and rinsed 2 tbsp soy sauce 1 brown onion, chopped 2 celery sticks, finely chopped 4 garlic cloves, finely chopped 2 tbsp plain flour 250ml/9fl oz vegan-friendly red wine 4 sprigs fresh thyme, leaves picked 4 carrots, cut into 1cm/½in slices 750g/1lb 10oz potatoes, peeled and cut into bite-size chunks 2 bay leaves 500ml/18fl oz vegetable stock 250ml/9fl oz hot water salt and pepper Method Put 3 tablespoons of the margarine in a large lidded saucepan over a medium heat. Add the jackfruit and a small pinch of salt and pepper. Fry for 15–20 minutes, or until golden brown, adding more margarine if necessary.Once the jackfruit is golden brown, remove from the heat and stir in 1 tablespoon of soy sauce, then tip the jackfruit into a bowl and wipe out the pan.Put the pan back over a medium heat and add the remaining 1 tablespoon of margarine. Add the onion and celery and fry for 8 minutes. Add the garlic and fry for 1 minute, then stir in the flour.Pour in the wine and simmer for 2 minutes. Add the thyme, carrots, potatoes, bay, stock, hot water and the remaining tablespoon of soy sauce. Bring to the boil, then reduce the heat, put the lid on and simmer for 40–50 minutes, or until the vegetables are tender. Stir the cooked jackfruit into the stew and simmer for 1 minute before serving. Put 3 tablespoons of the margarine in a large lidded saucepan over a medium heat. Add the jackfruit and a small pinch of salt and pepper. Fry for 15–20 minutes, or until golden brown, adding more margarine if necessary. Put 3 tablespoons of the margarine in a large lidded saucepan over a medium heat. Add the jackfruit and a small pinch of salt and pepper. Fry for 15–20 minutes, or until golden brown, adding more margarine if necessary. Once the jackfruit is golden brown, remove from the heat and stir in 1 tablespoon of soy sauce, then tip the jackfruit into a bowl and wipe out the pan. Once the jackfruit is golden brown, remove from the heat and stir in 1 tablespoon of soy sauce, then tip the jackfruit into a bowl and wipe out the pan. Put the pan back over a medium heat and add the remaining 1 tablespoon of margarine. Add the onion and celery and fry for 8 minutes. Add the garlic and fry for 1 minute, then stir in the flour. Put the pan back over a medium heat and add the remaining 1 tablespoon of margarine. Add the onion and celery and fry for 8 minutes. Add the garlic and fry for 1 minute, then stir in the flour. Pour in the wine and simmer for 2 minutes. Add the thyme, carrots, potatoes, bay, stock, hot water and the remaining tablespoon of soy sauce. Bring to the boil, then reduce the heat, put the lid on and simmer for 40–50 minutes, or until the vegetables are tender. Stir the cooked jackfruit into the stew and simmer for 1 minute before serving. Pour in the wine and simmer for 2 minutes. Add the thyme, carrots, potatoes, bay, stock, hot water and the remaining tablespoon of soy sauce. Bring to the boil, then reduce the heat, put the lid on and simmer for 40–50 minutes, or until the vegetables are tender. Stir the cooked jackfruit into the stew and simmer for 1 minute before serving. Recipe tips In the summer, swap the carrots for French beans and/or peppers, adding them for the last 10–15 minutes of cooking time, and use new potatoes. | {
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"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ultimate_vegan_stew_44895_16x9.jpg A deliciously warming one-pot winter dish that uses meaty-textured jackfruit for the ultimate vegan stew. Each serving provides 485 kcal, 6.5g protein, 56g carbohydrates (of which 11g sugars), 19g fat (of which 4g saturates), 9g fibre and 2.4g salt. 4 tbsp vegan margarine 2 x 540g tins (or 3 x 400g tins) jackfruit in brine, drained and rinsed2 tbsp soy sauce1 brown onion, chopped2 celery sticks, finely chopped4 garlic cloves, finely chopped2 tbsp plain flour250ml/9fl oz vegan-friendly red wine4 sprigs fresh thyme, leaves picked4 carrots, cut into 1cm/½in slices750g/1lb 10oz potatoes, peeled and cut into bite-size chunks2 bay leaves500ml/18fl oz vegetable stock250ml/9fl oz hot watersalt and pepper 4 tbsp vegan margarine 2 x 540g tins (or 3 x 400g tins) jackfruit in brine, drained and rinsed 2 tbsp soy sauce 1 brown onion, chopped 2 celery sticks, finely chopped 4 garlic cloves, finely chopped 2 tbsp plain flour 250ml/9fl oz vegan-friendly red wine 4 sprigs fresh thyme, leaves picked 4 carrots, cut into 1cm/½in slices 750g/1lb 10oz potatoes, peeled and cut into bite-size chunks 2 bay leaves 500ml/18fl oz vegetable stock 250ml/9fl oz hot water salt and pepper Method Put 3 tablespoons of the margarine in a large lidded saucepan over a medium heat. Add the jackfruit and a small pinch of salt and pepper. Fry for 15–20 minutes, or until golden brown, adding more margarine if necessary.Once the jackfruit is golden brown, remove from the heat and stir in 1 tablespoon of soy sauce, then tip the jackfruit into a bowl and wipe out the pan.Put the pan back over a medium heat and add the remaining 1 tablespoon of margarine. Add the onion and celery and fry for 8 minutes. Add the garlic and fry for 1 minute, then stir in the flour.Pour in the wine and simmer for 2 minutes. Add the thyme, carrots, potatoes, bay, stock, hot water and the remaining tablespoon of soy sauce. Bring to the boil, then reduce the heat, put the lid on and simmer for 40–50 minutes, or until the vegetables are tender. Stir the cooked jackfruit into the stew and simmer for 1 minute before serving. Put 3 tablespoons of the margarine in a large lidded saucepan over a medium heat. Add the jackfruit and a small pinch of salt and pepper. Fry for 15–20 minutes, or until golden brown, adding more margarine if necessary. Put 3 tablespoons of the margarine in a large lidded saucepan over a medium heat. Add the jackfruit and a small pinch of salt and pepper. Fry for 15–20 minutes, or until golden brown, adding more margarine if necessary. Once the jackfruit is golden brown, remove from the heat and stir in 1 tablespoon of soy sauce, then tip the jackfruit into a bowl and wipe out the pan. Once the jackfruit is golden brown, remove from the heat and stir in 1 tablespoon of soy sauce, then tip the jackfruit into a bowl and wipe out the pan. Put the pan back over a medium heat and add the remaining 1 tablespoon of margarine. Add the onion and celery and fry for 8 minutes. Add the garlic and fry for 1 minute, then stir in the flour. Put the pan back over a medium heat and add the remaining 1 tablespoon of margarine. Add the onion and celery and fry for 8 minutes. Add the garlic and fry for 1 minute, then stir in the flour. Pour in the wine and simmer for 2 minutes. Add the thyme, carrots, potatoes, bay, stock, hot water and the remaining tablespoon of soy sauce. Bring to the boil, then reduce the heat, put the lid on and simmer for 40–50 minutes, or until the vegetables are tender. Stir the cooked jackfruit into the stew and simmer for 1 minute before serving. Pour in the wine and simmer for 2 minutes. Add the thyme, carrots, potatoes, bay, stock, hot water and the remaining tablespoon of soy sauce. Bring to the boil, then reduce the heat, put the lid on and simmer for 40–50 minutes, or until the vegetables are tender. Stir the cooked jackfruit into the stew and simmer for 1 minute before serving. Recipe tips In the summer, swap the carrots for French beans and/or peppers, adding them for the last 10–15 minutes of cooking time, and use new potatoes."
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} | a55076491f4224ac549006720558aa40e702b7bdc942cad3d40f6a7510ab1363 | Vegan chocolate fudge icing recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefudgeicing_83804_16x9.jpg Just because you’re avoiding dairy, doesn’t mean you don’t get the pleasure of irresistible chocolate fudge icing on your cakes. By Charlotte O'Leary Shopping list Ingredients 55g/2oz soya margarine3 tbsp soya milk200g/7oz icing sugar30g/1oz cocoa powder 55g/2oz soya margarine 3 tbsp soya milk 200g/7oz icing sugar 30g/1oz cocoa powder Method Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Stir well until the icing is smooth and glossy.Remove it from the heat and let it cool completely, then use to ice your cake. Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Stir well until the icing is smooth and glossy. Stir well until the icing is smooth and glossy. Remove it from the heat and let it cool completely, then use to ice your cake. Remove it from the heat and let it cool completely, then use to ice your cake. Related recipes Flourless chocolate cake. By Sarit Packer and Itamar Srulovich Dairy-free chocolate recipes (25) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourless_chocolate_cake_43623_16x9.jpg Basic buttercream icing buttercream icing recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basicbuttericing_73263_16x9.jpg How to make icing. By Stacie Stewart buttercream icing recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/how_to_make_icing_04669_16x9.jpg Swiss meringue buttercream. By Lily Vanilli buttercream icing recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swiss_meringue_67946_16x9.jpg | {
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"title": "Vegan chocolate fudge icing recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatefudgeicing_83804_16x9.jpg Just because you’re avoiding dairy, doesn’t mean you don’t get the pleasure of irresistible chocolate fudge icing on your cakes. By Charlotte O'Leary Shopping list Ingredients 55g/2oz soya margarine3 tbsp soya milk200g/7oz icing sugar30g/1oz cocoa powder 55g/2oz soya margarine 3 tbsp soya milk 200g/7oz icing sugar 30g/1oz cocoa powder Method Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Stir well until the icing is smooth and glossy.Remove it from the heat and let it cool completely, then use to ice your cake. Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Place the soya margarine, soya milk, icing sugar and cocoa in a bowl over a saucepan of simmering water. Stir well until the icing is smooth and glossy. Stir well until the icing is smooth and glossy. Remove it from the heat and let it cool completely, then use to ice your cake. Remove it from the heat and let it cool completely, then use to ice your cake. Related recipes Flourless chocolate cake. By Sarit Packer and Itamar Srulovich Dairy-free chocolate recipes (25) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flourless_chocolate_cake_43623_16x9.jpg Basic buttercream icing buttercream icing recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/basicbuttericing_73263_16x9.jpg How to make icing. By Stacie Stewart buttercream icing recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/how_to_make_icing_04669_16x9.jpg Swiss meringue buttercream. By Lily Vanilli buttercream icing recipes (4) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/swiss_meringue_67946_16x9.jpg"
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} | 014ec8255e55775d6a7044b9a4b32512ba45e69e4a6c7f422df2e228e7470d68 | Eggless chocolate cake recipe
An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggless_sponge_cake_70634_16x9.jpg If you need an eggless cake recipe for someone with an allergy (or because you're just out of eggs!) this is a great chocolate version. 450g/1lb plain flour40g/1½ oz cocoa powder2 tsp baking powder2 tsp bicarbonate of soda300g/10½ oz caster sugar125ml/4fl oz sunflower oil300ml/½ pint milk, or vegan alternative2 tbsp white vinegar2 tsp vanilla extract 450g/1lb plain flour 40g/1½ oz cocoa powder 2 tsp baking powder 2 tsp bicarbonate of soda 300g/10½ oz caster sugar 125ml/4fl oz sunflower oil 300ml/½ pint milk, or vegan alternative 2 tbsp white vinegar 2 tsp vanilla extract Method Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin.Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined.In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left. Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching.Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd. Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin. Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined. In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left. In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left. Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching. Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching. Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd. Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd. | {
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"title": "Eggless chocolate cake recipe",
"content": "An average of 3.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggless_sponge_cake_70634_16x9.jpg If you need an eggless cake recipe for someone with an allergy (or because you're just out of eggs!) this is a great chocolate version. 450g/1lb plain flour40g/1½ oz cocoa powder2 tsp baking powder2 tsp bicarbonate of soda300g/10½ oz caster sugar125ml/4fl oz sunflower oil300ml/½ pint milk, or vegan alternative2 tbsp white vinegar2 tsp vanilla extract 450g/1lb plain flour 40g/1½ oz cocoa powder 2 tsp baking powder 2 tsp bicarbonate of soda 300g/10½ oz caster sugar 125ml/4fl oz sunflower oil 300ml/½ pint milk, or vegan alternative 2 tbsp white vinegar 2 tsp vanilla extract Method Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin.Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined.In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left. Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching.Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd. Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin. Preheat the oven to 180C/160C (Fan)/Gas 4. Grease and line a 23cm/9in springform tin. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined. Sift the flour, cocoa powder, baking powder and bicarbonate of soda into a bowl. Stir in the sugar until everything is completely combined. In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left. In a jug, mix together the oil, milk, vinegar and vanilla extract. Make a well in the centre of the dry ingredients and pour in the oil and milk mixture. Stir steadily until the ingredients are completely mixed, making sure there are no pockets of flour left. Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching. Pour the batter immediately into the prepared tin and bake in the oven for about an hour, or until a skewer inserted into the centre of the cake comes out clean. Keep an eye on the cake - you may need to cover the top with foil if the edges are catching. Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd. Remove the cake from the oven and set aside to cool slightly. Turn out onto a wire rack and set aside to cool completely. When cool, split the cake in half horizontally to form two layers. Fill the centre with your favourite filling - buttercream, cream and fruit, jam or fruit curd."
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} | d3b09886e511d8f4b30fd80253457a6976ec327556281485ed3357a2f678cb0d | Gluten-free cupcakes recipe
Gluten-free cupcakes with tahini icing An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheat_and_butternut_60078_16x9.jpg These vegan and gluten-free cupcakes are deliciously moist, thanks to their secret ingredient: butternut squash. Tahini and maple icing is a tip-top topping. Each cupcake provides 234 kcal, 2g protein, 21g carbohydrate (of which 7.5g sugars), 16g fat (of which 12g saturates), 1.5g fibre and 0.1g salt. 300g/10½oz cooked butternut squash140g/4¾oz buckwheat flour1 tbsp ground cinnamon4 tbsp coconut oil, melted4 tbsp maple syrup2 tsp vanilla extract1 tsp gluten-free baking powder1 tbsp apple cider vinegar 300g/10½oz cooked butternut squash 140g/4¾oz buckwheat flour 1 tbsp ground cinnamon 4 tbsp coconut oil, melted 4 tbsp maple syrup 2 tsp vanilla extract 1 tsp gluten-free baking powder 1 tbsp apple cider vinegar 1½ tbsp maple syrup130g/4½oz coconut oil2 tbsp tahini2 tsp vanilla extractdried edible rose petals or grated vegan chocolate, to decorate 1½ tbsp maple syrup 130g/4½oz coconut oil 2 tbsp tahini 2 tsp vanilla extract dried edible rose petals or grated vegan chocolate, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases.Blend all of the cupcakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined.Divide the batter equally among the cupcake cases (about 3 tablespoons per paper case). Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Remove the cupcakes from the tin and set aside to cool on a wire rack until completely cold.Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy. Chill in the fridge until the cupcakes have cooled, then whip again.Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases. Blend all of the cupcakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined. Blend all of the cupcakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined. Divide the batter equally among the cupcake cases (about 3 tablespoons per paper case). Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Remove the cupcakes from the tin and set aside to cool on a wire rack until completely cold. Divide the batter equally among the cupcake cases (about 3 tablespoons per paper case). Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Remove the cupcakes from the tin and set aside to cool on a wire rack until completely cold. Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy. Chill in the fridge until the cupcakes have cooled, then whip again. Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy. Chill in the fridge until the cupcakes have cooled, then whip again. Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve. Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve. | {
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"title": "Gluten-free cupcakes recipe",
"content": "Gluten-free cupcakes with tahini icing An average of 2.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheat_and_butternut_60078_16x9.jpg These vegan and gluten-free cupcakes are deliciously moist, thanks to their secret ingredient: butternut squash. Tahini and maple icing is a tip-top topping. Each cupcake provides 234 kcal, 2g protein, 21g carbohydrate (of which 7.5g sugars), 16g fat (of which 12g saturates), 1.5g fibre and 0.1g salt. 300g/10½oz cooked butternut squash140g/4¾oz buckwheat flour1 tbsp ground cinnamon4 tbsp coconut oil, melted4 tbsp maple syrup2 tsp vanilla extract1 tsp gluten-free baking powder1 tbsp apple cider vinegar 300g/10½oz cooked butternut squash 140g/4¾oz buckwheat flour 1 tbsp ground cinnamon 4 tbsp coconut oil, melted 4 tbsp maple syrup 2 tsp vanilla extract 1 tsp gluten-free baking powder 1 tbsp apple cider vinegar 1½ tbsp maple syrup130g/4½oz coconut oil2 tbsp tahini2 tsp vanilla extractdried edible rose petals or grated vegan chocolate, to decorate 1½ tbsp maple syrup 130g/4½oz coconut oil 2 tbsp tahini 2 tsp vanilla extract dried edible rose petals or grated vegan chocolate, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases.Blend all of the cupcakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined.Divide the batter equally among the cupcake cases (about 3 tablespoons per paper case). Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Remove the cupcakes from the tin and set aside to cool on a wire rack until completely cold.Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy. Chill in the fridge until the cupcakes have cooled, then whip again.Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tray with paper cases. Blend all of the cupcakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined. Blend all of the cupcakes ingredients and 3 tablespoons water together in a food processor until smooth and well combined. Divide the batter equally among the cupcake cases (about 3 tablespoons per paper case). Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Remove the cupcakes from the tin and set aside to cool on a wire rack until completely cold. Divide the batter equally among the cupcake cases (about 3 tablespoons per paper case). Bake for 18-20 minutes, or until a skewer inserted into the centre of the cupcakes comes out clean. Remove the cupcakes from the tin and set aside to cool on a wire rack until completely cold. Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy. Chill in the fridge until the cupcakes have cooled, then whip again. Meanwhile, whip the icing ingredients together with an electric whisk until light and fluffy. Chill in the fridge until the cupcakes have cooled, then whip again. Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve. Transfer the tahini maple icing to a piping bag and ice the cupcakes. Sprinkle with the rose petals or grated vegan chocolate and serve."
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} | 52d32accfc3953a6bb74ed575ba6734117472116f31eee291e93281727356459 | Red lentil soup recipe
An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redlentilsoup_71472_16x9.jpg Hearty, filling and comforting - this red lentil soup is healthy, low fat and a perfect vegetarian soup for a cold winter's evening. Each serving provides 347kcal, 8g protein, 28g carbohydrate (of which 15g sugars), 21g fat (of which 15g saturates), 9g fibre and 1.9g salt. 55g/2oz unsalted butter1½ tbsp grated fresh ginger¼ tsp each ground allspice, ground cumin, and chilli powder½ tsp each curry powder and ground coriander2 onions finely chopped1 parsnip, chopped1 stick celery1kg/2¼lb carrots, sliced85g/3oz split red lentils, rinsed25g/1oz long-grain rice1.7 litres/3 pints vegetable stock400ml/14fl oz tin coconut milk2 tbsp fresh lime juice3 tbsp chopped coriander 55g/2oz unsalted butter 1½ tbsp grated fresh ginger ¼ tsp each ground allspice, ground cumin, and chilli powder ½ tsp each curry powder and ground coriander 2 onions finely chopped 1 parsnip, chopped 1 stick celery 1kg/2¼lb carrots, sliced 85g/3oz split red lentils, rinsed 25g/1oz long-grain rice 1.7 litres/3 pints vegetable stock 400ml/14fl oz tin coconut milk 2 tbsp fresh lime juice 3 tbsp chopped coriander Method Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Recipe tips Fry the spices in oil instead of butter to make this a delicious vegan soup. | {
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"content": "An average of 4.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/redlentilsoup_71472_16x9.jpg Hearty, filling and comforting - this red lentil soup is healthy, low fat and a perfect vegetarian soup for a cold winter's evening. Each serving provides 347kcal, 8g protein, 28g carbohydrate (of which 15g sugars), 21g fat (of which 15g saturates), 9g fibre and 1.9g salt. 55g/2oz unsalted butter1½ tbsp grated fresh ginger¼ tsp each ground allspice, ground cumin, and chilli powder½ tsp each curry powder and ground coriander2 onions finely chopped1 parsnip, chopped1 stick celery1kg/2¼lb carrots, sliced85g/3oz split red lentils, rinsed25g/1oz long-grain rice1.7 litres/3 pints vegetable stock400ml/14fl oz tin coconut milk2 tbsp fresh lime juice3 tbsp chopped coriander 55g/2oz unsalted butter 1½ tbsp grated fresh ginger ¼ tsp each ground allspice, ground cumin, and chilli powder ½ tsp each curry powder and ground coriander 2 onions finely chopped 1 parsnip, chopped 1 stick celery 1kg/2¼lb carrots, sliced 85g/3oz split red lentils, rinsed 25g/1oz long-grain rice 1.7 litres/3 pints vegetable stock 400ml/14fl oz tin coconut milk 2 tbsp fresh lime juice 3 tbsp chopped coriander Method Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Melt the butter in a heavy-based pan and add the ginger, allspice, cumin, chilli powder, curry powder, and ground coriander. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Cook over a low heat for three minutes, stirring continuously. Add the vegetables, stir to combine, and cook for a further eight minutes. Stir in the lentils and rice before adding the stock. Bring to the boil and simmer for 30 minutes or until the vegetables are tender and the lentils have started to break down. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Blend the soup in a liquidiser or food processor until smooth. Return to the heat and add the coconut milk, lime juice, and coriander. Heat through but do not let it boil again. Serve immediately. Recipe tips Fry the spices in oil instead of butter to make this a delicious vegan soup."
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} | 40b97cb182eea8dfb9d2ef43e1159e8ba0999b8e29d63e09795b6a2a236f31f0 | Lentil salad with beetroot and goats' cheese recipe
An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_lentil_and_03289_16x9.jpg This lentil salad is healthy, luxurious, but best of all, it’s quick. Use any mustard you have to hand and feel free to add fried bacon instead of goats’ cheese. ½ x 400g tin small green lentils, drained and rinsed2 tsp olive oil1 tsp wholegrain mustard½ bag mixed salad leaves (about 60g)100g/3½oz vacuum-packed cooked beetroot, quartered50g/1¾oz soft goats’ cheese, sliced salt and freshly ground black pepper ½ x 400g tin small green lentils, drained and rinsed 2 tsp olive oil 1 tsp wholegrain mustard ½ bag mixed salad leaves (about 60g) 100g/3½oz vacuum-packed cooked beetroot, quartered 50g/1¾oz soft goats’ cheese, sliced salt and freshly ground black pepper Method Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard. Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Recipe tips On hot days, use a sachet of pre-cooked lentils and eat at room temperature. | {
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"content": "An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_lentil_and_03289_16x9.jpg This lentil salad is healthy, luxurious, but best of all, it’s quick. Use any mustard you have to hand and feel free to add fried bacon instead of goats’ cheese. ½ x 400g tin small green lentils, drained and rinsed2 tsp olive oil1 tsp wholegrain mustard½ bag mixed salad leaves (about 60g)100g/3½oz vacuum-packed cooked beetroot, quartered50g/1¾oz soft goats’ cheese, sliced salt and freshly ground black pepper ½ x 400g tin small green lentils, drained and rinsed 2 tsp olive oil 1 tsp wholegrain mustard ½ bag mixed salad leaves (about 60g) 100g/3½oz vacuum-packed cooked beetroot, quartered 50g/1¾oz soft goats’ cheese, sliced salt and freshly ground black pepper Method Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard.Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard. Heat the lentils a saucepan with a teaspoon of olive oil until just warmed through. Add a splash of water if they start to stick. Remove from the heat and stir through the wholegrain mustard. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Put the mixed leaves into a serving bowl and top with the hot lentils, the quartered beetroot and the sliced goats’ cheese. Drizzle the remaining olive oil over the top and season with salt and freshly ground black pepper. Serve with toast. Recipe tips On hot days, use a sachet of pre-cooked lentils and eat at room temperature."
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} | 912ddcfec96c8fe1374f97048420c3cb702839e110fd060e73e05d12968e6e46 | Tom Kerridge's beetroot farro salad recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_farro_salad_67866_16x9.jpg Combining three different sources of plant proteins – farro, edamame and pistachios – as well as the feta, this hearty salad is a great vegetarian post-workout choice. Each serving provides 541 kcal, 21g protein, 55g carbohydrate (of which 2.2g sugars), 24g fat, 11g fibre. 100g/3½oz quick-cook farro100g/3½oz frozen edamame beans50g/1¾oz kale, tough stalks removed and roughly chopped300g/10½oz cooked beetroot, cut into wedges2 spring onions, trimmed and thinly sliced30g/1oz feta15g/½oz shelled pistachios or toasted walnuts sea salt and freshly ground black pepper 100g/3½oz quick-cook farro 100g/3½oz frozen edamame beans 50g/1¾oz kale, tough stalks removed and roughly chopped 300g/10½oz cooked beetroot, cut into wedges 2 spring onions, trimmed and thinly sliced 30g/1oz feta 15g/½oz shelled pistachios or toasted walnuts sea salt and freshly ground black pepper 1 tbsp Dijon mustard2 lemons, juice only 2 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 tbsp Dijon mustard 2 lemons, juice only 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method Cook the farro in a saucepan of boiling salted water for about 10 minutes, or according to packet instructions, until al dente. Add the edamame beans to the pan then immediately drain. Meanwhile, to make the dressing, whisk together the mustard, lemon juice and oil in a large bowl. Season well with salt and pepper.Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well.Stir through the beetroot and spring onions. Season with salt and pepper and divide between serving plates. Crumble over the feta and sprinkle over the nuts. Serve immediately. Cook the farro in a saucepan of boiling salted water for about 10 minutes, or according to packet instructions, until al dente. Add the edamame beans to the pan then immediately drain. Cook the farro in a saucepan of boiling salted water for about 10 minutes, or according to packet instructions, until al dente. Add the edamame beans to the pan then immediately drain. Meanwhile, to make the dressing, whisk together the mustard, lemon juice and oil in a large bowl. Season well with salt and pepper. Meanwhile, to make the dressing, whisk together the mustard, lemon juice and oil in a large bowl. Season well with salt and pepper. Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well. Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well. Stir through the beetroot and spring onions. Season with salt and pepper and divide between serving plates. Crumble over the feta and sprinkle over the nuts. Serve immediately. Stir through the beetroot and spring onions. Season with salt and pepper and divide between serving plates. Crumble over the feta and sprinkle over the nuts. Serve immediately. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_farro_salad_67866_16x9.jpg Combining three different sources of plant proteins – farro, edamame and pistachios – as well as the feta, this hearty salad is a great vegetarian post-workout choice. Each serving provides 541 kcal, 21g protein, 55g carbohydrate (of which 2.2g sugars), 24g fat, 11g fibre. 100g/3½oz quick-cook farro100g/3½oz frozen edamame beans50g/1¾oz kale, tough stalks removed and roughly chopped300g/10½oz cooked beetroot, cut into wedges2 spring onions, trimmed and thinly sliced30g/1oz feta15g/½oz shelled pistachios or toasted walnuts sea salt and freshly ground black pepper 100g/3½oz quick-cook farro 100g/3½oz frozen edamame beans 50g/1¾oz kale, tough stalks removed and roughly chopped 300g/10½oz cooked beetroot, cut into wedges 2 spring onions, trimmed and thinly sliced 30g/1oz feta 15g/½oz shelled pistachios or toasted walnuts sea salt and freshly ground black pepper 1 tbsp Dijon mustard2 lemons, juice only 2 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 tbsp Dijon mustard 2 lemons, juice only 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method Cook the farro in a saucepan of boiling salted water for about 10 minutes, or according to packet instructions, until al dente. Add the edamame beans to the pan then immediately drain. Meanwhile, to make the dressing, whisk together the mustard, lemon juice and oil in a large bowl. Season well with salt and pepper.Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well.Stir through the beetroot and spring onions. Season with salt and pepper and divide between serving plates. Crumble over the feta and sprinkle over the nuts. Serve immediately. Cook the farro in a saucepan of boiling salted water for about 10 minutes, or according to packet instructions, until al dente. Add the edamame beans to the pan then immediately drain. Cook the farro in a saucepan of boiling salted water for about 10 minutes, or according to packet instructions, until al dente. Add the edamame beans to the pan then immediately drain. Meanwhile, to make the dressing, whisk together the mustard, lemon juice and oil in a large bowl. Season well with salt and pepper. Meanwhile, to make the dressing, whisk together the mustard, lemon juice and oil in a large bowl. Season well with salt and pepper. Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well. Add the kale and massage it into the dressing, using your hands to soften it a little. Add the farro and edamame and mix well. Stir through the beetroot and spring onions. Season with salt and pepper and divide between serving plates. Crumble over the feta and sprinkle over the nuts. Serve immediately. Stir through the beetroot and spring onions. Season with salt and pepper and divide between serving plates. Crumble over the feta and sprinkle over the nuts. Serve immediately."
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} | 5f27e97e4d497ce7ce7b3197e696e83f32cfd751de14bebc354f2a4e4f1e814a | Potato and edamame curry recipe
An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_edamame_curry_20205_16x9.jpg A simple weeknight curry of potatoes with protein-packed edamame. This dry-style curry is similar to Bombay potatoes with the usual ginger, chilli, mustard seeds and turmeric. Enjoy with roti, plain yoghurt and salad. 3 tbsp vegetable oil 1 tsp black mustard seeds1 tsp cumin seeds3 large garlic cloves, crushed1 tbsp fresh root ginger, finely grated200g/7oz chopped tomatoes1¼ tsp chilli powder½ tsp ground turmeric 1 tsp ground coriander seeds4 medium baking potatoes (around 600g/1lb 5oz), cut into 1cm/½in cubes300g/10½oz frozen edamame beans1¼ tsp salt 2 tbsp chopped fresh coriander, to garnish 3 tbsp vegetable oil 1 tsp black mustard seeds 1 tsp cumin seeds 3 large garlic cloves, crushed 1 tbsp fresh root ginger, finely grated 200g/7oz chopped tomatoes 1¼ tsp chilli powder ½ tsp ground turmeric 1 tsp ground coriander seeds 4 medium baking potatoes (around 600g/1lb 5oz), cut into 1cm/½in cubes 300g/10½oz frozen edamame beans 1¼ tsp salt 2 tbsp chopped fresh coriander, to garnish Method Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well. Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water.Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender.Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2–3 minutes. It’s okay if some potatoes break – this adds to the fluffy texture of the dish.Garnish with chopped coriander and serve. Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well. Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well. Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water. Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water. Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender. Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender. Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2–3 minutes. It’s okay if some potatoes break – this adds to the fluffy texture of the dish. Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2–3 minutes. It’s okay if some potatoes break – this adds to the fluffy texture of the dish. Garnish with chopped coriander and serve. Garnish with chopped coriander and serve. Recipe tips If you don’t have edamame, try this dish with frozen peas. | {
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"content": "An average of 4.7 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/potato_edamame_curry_20205_16x9.jpg A simple weeknight curry of potatoes with protein-packed edamame. This dry-style curry is similar to Bombay potatoes with the usual ginger, chilli, mustard seeds and turmeric. Enjoy with roti, plain yoghurt and salad. 3 tbsp vegetable oil 1 tsp black mustard seeds1 tsp cumin seeds3 large garlic cloves, crushed1 tbsp fresh root ginger, finely grated200g/7oz chopped tomatoes1¼ tsp chilli powder½ tsp ground turmeric 1 tsp ground coriander seeds4 medium baking potatoes (around 600g/1lb 5oz), cut into 1cm/½in cubes300g/10½oz frozen edamame beans1¼ tsp salt 2 tbsp chopped fresh coriander, to garnish 3 tbsp vegetable oil 1 tsp black mustard seeds 1 tsp cumin seeds 3 large garlic cloves, crushed 1 tbsp fresh root ginger, finely grated 200g/7oz chopped tomatoes 1¼ tsp chilli powder ½ tsp ground turmeric 1 tsp ground coriander seeds 4 medium baking potatoes (around 600g/1lb 5oz), cut into 1cm/½in cubes 300g/10½oz frozen edamame beans 1¼ tsp salt 2 tbsp chopped fresh coriander, to garnish Method Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well. Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water.Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender.Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2–3 minutes. It’s okay if some potatoes break – this adds to the fluffy texture of the dish.Garnish with chopped coriander and serve. Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well. Heat the oil in a large non-stick pan over medium heat. Add the mustard seeds and wait for around 40 seconds for them to finish crackling before adding the cumin, garlic, ginger and tomatoes. Stir well. Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water. Add the chilli powder, turmeric, ground coriander, salt, potatoes, frozen edamame and 400ml/14fl oz hot water. Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender. Bring to the boil and cover with a tight-fitting lid. Allow the curry to simmer over a medium-low heat for 20 minutes, or until the potatoes are tender. Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2–3 minutes. It’s okay if some potatoes break – this adds to the fluffy texture of the dish. Uncover and stir, allowing any excess water to evaporate so that you have a dry curry, about 2–3 minutes. It’s okay if some potatoes break – this adds to the fluffy texture of the dish. Garnish with chopped coriander and serve. Garnish with chopped coriander and serve. Recipe tips If you don’t have edamame, try this dish with frozen peas."
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} | 84924990639931b4adec4e96c0d1a07d059c41e32484ad69b27ee022fd78189a | Chickpea stew with tomatoes and green chilli recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpeastewwithtoma_73070_16x9.jpg This hearty vegetarian stew is quick and easy to prepare. Serve with yoghurt and pitta breads. Each serving provides 257kcal, 11g protein, 27g carbohydrate (of which 7g sugars), 10g fat (of which 1g saturates), 10g fibre and 1.3g salt. 2 tbsp olive oil1 red onion, finely sliced3 garlic cloves, finely sliced2 teaspoons freshly grated ginger1 or 2 green chillies, to taste, seeded and finely chopped1 tsp sea salt2 X 400g/14oz tins of chickpeas, drained80ml/2¾fl oz water1 tsp cumin1 tsp turmeric, optionalfreshly ground black pepper500g/17½oz cherry tomatoes100g/3½oz baby English spinach leaves 2 tbsp olive oil 1 red onion, finely sliced 3 garlic cloves, finely sliced 2 teaspoons freshly grated ginger 1 or 2 green chillies, to taste, seeded and finely chopped 1 tsp sea salt 2 X 400g/14oz tins of chickpeas, drained 80ml/2¾fl oz water 1 tsp cumin 1 tsp turmeric, optional freshly ground black pepper 500g/17½oz cherry tomatoes 100g/3½oz baby English spinach leaves plain yoghurtpitta breadolive oilsalt and freshly ground black pepperpaprika plain yoghurt pitta bread olive oil salt and freshly ground black pepper paprika Method Heat a large deep frying pan over a medium to high heat.Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.Add the tomatoes and cook for another two minutes to soften.Remove from the heat and check for seasoning.Stir through the spinach and top with yoghurt.To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.Bake in a moderate oven for 10-12 minutes or until crisp.Serve with the stew on a warmed plate. Heat a large deep frying pan over a medium to high heat. Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates. Add the tomatoes and cook for another two minutes to soften. Add the tomatoes and cook for another two minutes to soften. Remove from the heat and check for seasoning. Remove from the heat and check for seasoning. Stir through the spinach and top with yoghurt. Stir through the spinach and top with yoghurt. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. Bake in a moderate oven for 10-12 minutes or until crisp. Bake in a moderate oven for 10-12 minutes or until crisp. Serve with the stew on a warmed plate. Serve with the stew on a warmed plate. | {
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"title": "Chickpea stew with tomatoes and green chilli 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/chickpeastewwithtoma_73070_16x9.jpg This hearty vegetarian stew is quick and easy to prepare. Serve with yoghurt and pitta breads. Each serving provides 257kcal, 11g protein, 27g carbohydrate (of which 7g sugars), 10g fat (of which 1g saturates), 10g fibre and 1.3g salt. 2 tbsp olive oil1 red onion, finely sliced3 garlic cloves, finely sliced2 teaspoons freshly grated ginger1 or 2 green chillies, to taste, seeded and finely chopped1 tsp sea salt2 X 400g/14oz tins of chickpeas, drained80ml/2¾fl oz water1 tsp cumin1 tsp turmeric, optionalfreshly ground black pepper500g/17½oz cherry tomatoes100g/3½oz baby English spinach leaves 2 tbsp olive oil 1 red onion, finely sliced 3 garlic cloves, finely sliced 2 teaspoons freshly grated ginger 1 or 2 green chillies, to taste, seeded and finely chopped 1 tsp sea salt 2 X 400g/14oz tins of chickpeas, drained 80ml/2¾fl oz water 1 tsp cumin 1 tsp turmeric, optional freshly ground black pepper 500g/17½oz cherry tomatoes 100g/3½oz baby English spinach leaves plain yoghurtpitta breadolive oilsalt and freshly ground black pepperpaprika plain yoghurt pitta bread olive oil salt and freshly ground black pepper paprika Method Heat a large deep frying pan over a medium to high heat.Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly.Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates.Add the tomatoes and cook for another two minutes to soften.Remove from the heat and check for seasoning.Stir through the spinach and top with yoghurt.To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika.Bake in a moderate oven for 10-12 minutes or until crisp.Serve with the stew on a warmed plate. Heat a large deep frying pan over a medium to high heat. Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates. Add the tomatoes and cook for another two minutes to soften. Add the tomatoes and cook for another two minutes to soften. Remove from the heat and check for seasoning. Remove from the heat and check for seasoning. Stir through the spinach and top with yoghurt. Stir through the spinach and top with yoghurt. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. Bake in a moderate oven for 10-12 minutes or until crisp. Bake in a moderate oven for 10-12 minutes or until crisp. Serve with the stew on a warmed plate. Serve with the stew on a warmed plate."
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} | 1b14816a178de33ca2f520a7bd0aae17ca8a2f9c6adab8eefa25787a3ce58cad | Cumin mushroom wraps recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumin_mushroom_wraps_08014_16x9.jpg These meaty and spicy mushrooms make a great fajita-esque filling. With the burst of freshness from the coriander and radishes, these may become a new midweek staple. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil250g/9oz chestnut mushrooms, quartered1 garlic clove, chopped1 red onion, sliced75g/2½oz frozen sweetcorn, defrosted1 tsp ground cumin1 tsp ground paprikapinch dried chilli flakessmall handful fresh coriander, roughly choppedsmall handful radishes, thinly sliced4 flour tortilla wrapssalt and ground black pepper 2 tbsp olive oil 250g/9oz chestnut mushrooms, quartered 1 garlic clove, chopped 1 red onion, sliced 75g/2½oz frozen sweetcorn, defrosted 1 tsp ground cumin 1 tsp ground paprika pinch dried chilli flakes small handful fresh coriander, roughly chopped small handful radishes, thinly sliced 4 flour tortilla wraps salt and ground black pepper Method Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat.Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat. Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Recipe tips If following the meal plan, the rest of the pack of radishes and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cumin_mushroom_wraps_08014_16x9.jpg These meaty and spicy mushrooms make a great fajita-esque filling. With the burst of freshness from the coriander and radishes, these may become a new midweek staple. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil250g/9oz chestnut mushrooms, quartered1 garlic clove, chopped1 red onion, sliced75g/2½oz frozen sweetcorn, defrosted1 tsp ground cumin1 tsp ground paprikapinch dried chilli flakessmall handful fresh coriander, roughly choppedsmall handful radishes, thinly sliced4 flour tortilla wrapssalt and ground black pepper 2 tbsp olive oil 250g/9oz chestnut mushrooms, quartered 1 garlic clove, chopped 1 red onion, sliced 75g/2½oz frozen sweetcorn, defrosted 1 tsp ground cumin 1 tsp ground paprika pinch dried chilli flakes small handful fresh coriander, roughly chopped small handful radishes, thinly sliced 4 flour tortilla wraps salt and ground black pepper Method Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat.Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Heat a frying pan over a medium-high heat and add the olive oil. Add the mushrooms in a single layer and cook, stirring for 3–4 minutes, or until golden-brown on all sides, then add the garlic and onion. Fry for another 2–3 minutes, or until the onion begins to soften. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Stir in the frozen sweetcorn, cumin, paprika and chilli, adding a splash of water if things are looking too dry. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat. Cook for a few minutes until the spices are warmed through, then season to taste with salt and ground black pepper. Stir through the coriander and then take off the heat. Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Warm the tortillas in a dry frying pan over a medium heat. Transfer to plates and fill each one with a quarter of the mushroom mixture. Top with a few slices of radish and serve. Recipe tips If following the meal plan, the rest of the pack of radishes and coriander will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal."
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} | c46a7e9db08a5535a2b53f24db0f6530ab0785bbfa84f2329e7f43041343c49b | Chickpea fattoush recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_fattoush_38833_16x9.jpg Fresh, crunchy and completely devourable – this vegan fattoush couldn’t be more simple to make and love. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 tortilla wrap ½ red onion, finely chopped½ cucumber, diced2 tomatoes, diced5 radishes, halved or quartered½ x 400g tin chickpeas, drained½ lime, juice only2 tbsp olive oilsmall handful fresh coriander, finely choppedsmall handful fresh parsley, finely choppedsalt and ground black pepper 1 tortilla wrap ½ red onion, finely chopped ½ cucumber, diced 2 tomatoes, diced 5 radishes, halved or quartered ½ x 400g tin chickpeas, drained ½ lime, juice only 2 tbsp olive oil small handful fresh coriander, finely chopped small handful fresh parsley, finely chopped salt and ground black pepper Method Tear the tortilla wrap in half, then toast for 1–2 minutes until crisp (you can do this in a toaster or under the grill). Slice into small triangles and set aside. To assemble the salad, toss together the onion, cucumber, tomatoes, radishes and drained chickpeas. Season generously with salt and ground black pepper, the juice of half a lime and the olive oil. Sprinkle with coriander and parsley and serve with the tortilla croûtons sprinkled on top. Tear the tortilla wrap in half, then toast for 1–2 minutes until crisp (you can do this in a toaster or under the grill). Slice into small triangles and set aside. Tear the tortilla wrap in half, then toast for 1–2 minutes until crisp (you can do this in a toaster or under the grill). Slice into small triangles and set aside. To assemble the salad, toss together the onion, cucumber, tomatoes, radishes and drained chickpeas. Season generously with salt and ground black pepper, the juice of half a lime and the olive oil. Sprinkle with coriander and parsley and serve with the tortilla croûtons sprinkled on top. To assemble the salad, toss together the onion, cucumber, tomatoes, radishes and drained chickpeas. Season generously with salt and ground black pepper, the juice of half a lime and the olive oil. Sprinkle with coriander and parsley and serve with the tortilla croûtons sprinkled on top. Recipe tips If following the budget meal plan, the rest of the pack of radishes, wraps, tomatoes, herbs and the tin of chickpeas will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal. | {
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"title": "Chickpea fattoush 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/chickpea_fattoush_38833_16x9.jpg Fresh, crunchy and completely devourable – this vegan fattoush couldn’t be more simple to make and love. This recipe is part of a Vegan budget meal plan for two. In March 2023, this recipe was costed at an average of £2.39 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 tortilla wrap ½ red onion, finely chopped½ cucumber, diced2 tomatoes, diced5 radishes, halved or quartered½ x 400g tin chickpeas, drained½ lime, juice only2 tbsp olive oilsmall handful fresh coriander, finely choppedsmall handful fresh parsley, finely choppedsalt and ground black pepper 1 tortilla wrap ½ red onion, finely chopped ½ cucumber, diced 2 tomatoes, diced 5 radishes, halved or quartered ½ x 400g tin chickpeas, drained ½ lime, juice only 2 tbsp olive oil small handful fresh coriander, finely chopped small handful fresh parsley, finely chopped salt and ground black pepper Method Tear the tortilla wrap in half, then toast for 1–2 minutes until crisp (you can do this in a toaster or under the grill). Slice into small triangles and set aside. To assemble the salad, toss together the onion, cucumber, tomatoes, radishes and drained chickpeas. Season generously with salt and ground black pepper, the juice of half a lime and the olive oil. Sprinkle with coriander and parsley and serve with the tortilla croûtons sprinkled on top. Tear the tortilla wrap in half, then toast for 1–2 minutes until crisp (you can do this in a toaster or under the grill). Slice into small triangles and set aside. Tear the tortilla wrap in half, then toast for 1–2 minutes until crisp (you can do this in a toaster or under the grill). Slice into small triangles and set aside. To assemble the salad, toss together the onion, cucumber, tomatoes, radishes and drained chickpeas. Season generously with salt and ground black pepper, the juice of half a lime and the olive oil. Sprinkle with coriander and parsley and serve with the tortilla croûtons sprinkled on top. To assemble the salad, toss together the onion, cucumber, tomatoes, radishes and drained chickpeas. Season generously with salt and ground black pepper, the juice of half a lime and the olive oil. Sprinkle with coriander and parsley and serve with the tortilla croûtons sprinkled on top. Recipe tips If following the budget meal plan, the rest of the pack of radishes, wraps, tomatoes, herbs and the tin of chickpeas will be used in other recipes. Reserve the stalks of the coriander for use in the coconut dal."
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} | 984ef3b50e4a60692658b8b7f62e5b35badb61df159e9df6dd567c9433e0c273 | Quick dosas with spicy potato filling recipe
An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_dosas_with_spicy_61135_16x9.jpg Dosas are Indian pancakes often filled with spicy potatoes and served with fresh chutney or sambar. This recipe is quick, easy and vegan-friendly. Each serving provides 234 kcal, 8g protein, 32g carbohydrates (of which 4g sugars), 7.5g fat (of which 2.5g saturates), 4g fibre and 0.6g salt. 500g/1lb 2oz potatoes, peeled and cut into 15mm/½in pieces2 tbsp sunflower oil1 tsp black mustard seeds1 tsp chilli powder2 tsp cumin seeds2 tsp sesame seeds8–10 fresh curry leaves (optional)1 tsp ground cumin1 tsp turmeric ½ lemon, juice only large handful fresh coriander (leaves and stalks), choppedsalt 500g/1lb 2oz potatoes, peeled and cut into 15mm/½in pieces 2 tbsp sunflower oil 1 tsp black mustard seeds 1 tsp chilli powder 2 tsp cumin seeds 2 tsp sesame seeds 8–10 fresh curry leaves (optional) 1 tsp ground cumin 1 tsp turmeric ½ lemon, juice only large handful fresh coriander (leaves and stalks), chopped salt 150g/5½oz gram flour (besan or chickpea flour)75g/2¾oz plain flour1 tsp baking powdersunflower oil, for greasing 150g/5½oz gram flour (besan or chickpea flour) 75g/2¾oz plain flour 1 tsp baking powder sunflower oil, for greasing 3 tbsp chopped fresh coriander leaves3 tbsp chopped fresh mint leaves1 tsp caster sugar150g/5½oz coconut yoghurt½ lime, juice only freshly ground black pepper 3 tbsp chopped fresh coriander leaves 3 tbsp chopped fresh mint leaves 1 tsp caster sugar 150g/5½oz coconut yoghurt ½ lime, juice only freshly ground black pepper Method To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside.Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside.To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly.Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas.To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney. To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside. To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside. Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside. Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside. To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly. To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly. Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas. Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas. To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney. To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney. | {
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"title": "Quick dosas with spicy potato filling recipe",
"content": "An average of 3.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/quick_dosas_with_spicy_61135_16x9.jpg Dosas are Indian pancakes often filled with spicy potatoes and served with fresh chutney or sambar. This recipe is quick, easy and vegan-friendly. Each serving provides 234 kcal, 8g protein, 32g carbohydrates (of which 4g sugars), 7.5g fat (of which 2.5g saturates), 4g fibre and 0.6g salt. 500g/1lb 2oz potatoes, peeled and cut into 15mm/½in pieces2 tbsp sunflower oil1 tsp black mustard seeds1 tsp chilli powder2 tsp cumin seeds2 tsp sesame seeds8–10 fresh curry leaves (optional)1 tsp ground cumin1 tsp turmeric ½ lemon, juice only large handful fresh coriander (leaves and stalks), choppedsalt 500g/1lb 2oz potatoes, peeled and cut into 15mm/½in pieces 2 tbsp sunflower oil 1 tsp black mustard seeds 1 tsp chilli powder 2 tsp cumin seeds 2 tsp sesame seeds 8–10 fresh curry leaves (optional) 1 tsp ground cumin 1 tsp turmeric ½ lemon, juice only large handful fresh coriander (leaves and stalks), chopped salt 150g/5½oz gram flour (besan or chickpea flour)75g/2¾oz plain flour1 tsp baking powdersunflower oil, for greasing 150g/5½oz gram flour (besan or chickpea flour) 75g/2¾oz plain flour 1 tsp baking powder sunflower oil, for greasing 3 tbsp chopped fresh coriander leaves3 tbsp chopped fresh mint leaves1 tsp caster sugar150g/5½oz coconut yoghurt½ lime, juice only freshly ground black pepper 3 tbsp chopped fresh coriander leaves 3 tbsp chopped fresh mint leaves 1 tsp caster sugar 150g/5½oz coconut yoghurt ½ lime, juice only freshly ground black pepper Method To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside.Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside.To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly.Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas.To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney. To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside. To make the filling, cook the potatoes in a large saucepan of lightly salted boiling water for 8–10 minutes or until tender. Drain and set aside. Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside. Heat the oil in a large frying pan and add the spices. Stir-fry for 2 minutes, then add the potatoes. Season with salt and stir-fry for 4–5 minutes until well coated. Remove from the heat and add the lemon juice and chopped coriander. Set aside. To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly. To make the dosas, whisk the flours and baking powder together with 300ml/10fl oz water in a large jug to make a runny batter (it should be thinner than a pancake batter so add more water if needed). It should be quite runny because you need to spread it fairly thinly. Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas. Lightly grease a non-stick frying pan with the oil and wipe any excess with kitchen paper. Place over a medium–high heat, then add a ladleful of the batter and swirl to coat the base of the pain fairly thinly, like a crêpe. Cook for 3–4 minutes until the top is set and the bottom is very lightly golden. Remove from the pan and place on a plate. Spoon some of the filling down the centre and fold over. Repeat with the remaining batter and filling until there are eight filled dosas. To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney. To make the chutney, blitz the coriander, mint, sugar and coconut yoghurt with some pepper in a food processor or blender until well blended. Add the lime juice just before serving. Serve the filled dosas with the chutney."
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} | 577039055ad512d1241d5cca7087ac29023f89ab0ffad15a9c67c0eacb5bde77 | Roast vegetable soup recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastvegetablesoup_6537_16x9.jpg This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. 750ml/1¼ pint vegetable stock 750ml/1¼ pint vegetable stock 1kg/2lb mixed vegetables, fresh or frozen, chopped into bite-sized pieces3 tbsp olive oil4 sprigs rosemary or thyme, or a handful sage leavessalt and black pepper, to tastejuice 1 lemon (optional) 1kg/2lb mixed vegetables, fresh or frozen, chopped into bite-sized pieces 3 tbsp olive oil 4 sprigs rosemary or thyme, or a handful sage leaves salt and black pepper, to taste juice 1 lemon (optional) Method Preheat the oven to 200C/180C Fan/Gas6.Place the vegetables and garlic in a roasting tin.Mix the oil with the herbs and seasoning, and the lemon juice if using.Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables.Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.Blend half of the mixture, then return to the pan to reheat.Serve with crusty bread. Preheat the oven to 200C/180C Fan/Gas6. Preheat the oven to 200C/180C Fan/Gas6. Place the vegetables and garlic in a roasting tin. Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using. Mix the oil with the herbs and seasoning, and the lemon juice if using. Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables. Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables. Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool. Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool. Blend half of the mixture, then return to the pan to reheat. Blend half of the mixture, then return to the pan to reheat. Serve with crusty bread. Serve with crusty bread. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roastvegetablesoup_6537",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast vegetable soup recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastvegetablesoup_6537_16x9.jpg This healthy roasted vegetable soup can be made super quickly if you use a bag of frozen roast veg from a supermarket. 750ml/1¼ pint vegetable stock 750ml/1¼ pint vegetable stock 1kg/2lb mixed vegetables, fresh or frozen, chopped into bite-sized pieces3 tbsp olive oil4 sprigs rosemary or thyme, or a handful sage leavessalt and black pepper, to tastejuice 1 lemon (optional) 1kg/2lb mixed vegetables, fresh or frozen, chopped into bite-sized pieces 3 tbsp olive oil 4 sprigs rosemary or thyme, or a handful sage leaves salt and black pepper, to taste juice 1 lemon (optional) Method Preheat the oven to 200C/180C Fan/Gas6.Place the vegetables and garlic in a roasting tin.Mix the oil with the herbs and seasoning, and the lemon juice if using.Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables.Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool.Blend half of the mixture, then return to the pan to reheat.Serve with crusty bread. Preheat the oven to 200C/180C Fan/Gas6. Preheat the oven to 200C/180C Fan/Gas6. Place the vegetables and garlic in a roasting tin. Place the vegetables and garlic in a roasting tin. Mix the oil with the herbs and seasoning, and the lemon juice if using. Mix the oil with the herbs and seasoning, and the lemon juice if using. Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables. Pour over the vegetables and toss thoroughly. Place in the preheated oven and bake for 30-40 minutes until the vegetables are tender and well browned, this may only take 20-25 minutes if using pre-roasted frozen vegetables. Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool. Place in a saucepan with the vegetable stock. Bring to the boil and then simmer for 5 minutes. Cool. Blend half of the mixture, then return to the pan to reheat. Blend half of the mixture, then return to the pan to reheat. Serve with crusty bread. Serve with crusty bread."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
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