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635ff04232e207859dff01adea6ab479cd3a10b15425d4641c237a342868d19f
Tuna and sweetcorn pasta salad recipe An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_sweetcorn_pasta_49236_16x9.jpg A very quick and easy tuna pasta salad that’s perfect for lunchboxes and picnics. Keep chilled. 100g/3½oz dried pasta shapes, such as fusilli or penne125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets)198g tin sweetcorn, drained10 cherry tomatoes, halved 2–3 tbsp mayonnaise110–160g tin tuna steak, drained freshly ground black pepperLittle Gem lettuce leaves, to serve (optional) 100g/3½oz dried pasta shapes, such as fusilli or penne 125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets) 198g tin sweetcorn, drained 10 cherry tomatoes, halved 2–3 tbsp mayonnaise 110–160g tin tuna steak, drained freshly ground black pepper Little Gem lettuce leaves, to serve (optional) Method Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes.Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using. Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes. Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes. Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tuna_and_sweetcorn_pasta_49236", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tuna and sweetcorn pasta salad recipe", "content": "An average of 4.3 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_and_sweetcorn_pasta_49236_16x9.jpg A very quick and easy tuna pasta salad that’s perfect for lunchboxes and picnics. Keep chilled. 100g/3½oz dried pasta shapes, such as fusilli or penne125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets)198g tin sweetcorn, drained10 cherry tomatoes, halved 2–3 tbsp mayonnaise110–160g tin tuna steak, drained freshly ground black pepperLittle Gem lettuce leaves, to serve (optional) 100g/3½oz dried pasta shapes, such as fusilli or penne 125g/4½oz long-stemmed broccoli, trimmed and cut into short lengths (or a small head of broccoli, cut into florets) 198g tin sweetcorn, drained 10 cherry tomatoes, halved 2–3 tbsp mayonnaise 110–160g tin tuna steak, drained freshly ground black pepper Little Gem lettuce leaves, to serve (optional) Method Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes.Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using. Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes. Half-fill a medium saucepan with water and bring to the boil. Add the pasta, stir well and return to the boil. Cook the pasta for 8 minutes, or according to the packet instructions, stirring occasionally. Add the broccoli and cook for 2 minutes. Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Rinse the pasta and broccoli in a colander under running water until cold. Drain well and tip into a mixing bowl. Scatter over the sweetcorn and tomatoes. Add the mayonnaise, season with black pepper and mix until combined. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using. Flake the tuna into the salad using a fork and toss lightly. Serve the salad on a bed of lettuce leaves, if using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb41eb3bdbfd0cbff8ea" }
9cbaec91b7fa7f296e6cc6621158d68f0dc47ca1397c3c980dca61665a406d41
Chicken tikka salad recipe An average of 3.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tikka_salad_70502_16x9.jpg This high-protein dish is easy to assemble at work or home. It makes a great packed lunch, and if you're not on a diet just double the quantities. Each serving provides 215 kcal, 31g protein, 13g carbohydrate (of which 3.5g sugars), 4g fat (of which 1g saturates), 3.5g fibre and 0.9g salt. 100g/3½oz ready-prepared, cooked chicken tikka, sliced50g/1¾oz tinned brown or green lentils, drained and rinsed50g/1¾oz cucumber, thinly sliced2 spring onions, thinly slicedhandful fresh coriander, roughly chopped (optional)1 tbsp ready-made tzatziki 100g/3½oz ready-prepared, cooked chicken tikka, sliced 50g/1¾oz tinned brown or green lentils, drained and rinsed 50g/1¾oz cucumber, thinly sliced 2 spring onions, thinly sliced handful fresh coriander, roughly chopped (optional) 1 tbsp ready-made tzatziki Method Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki. Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki. Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chicken_tikka_salad_70502", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chicken tikka salad recipe", "content": "An average of 3.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_tikka_salad_70502_16x9.jpg This high-protein dish is easy to assemble at work or home. It makes a great packed lunch, and if you're not on a diet just double the quantities. Each serving provides 215 kcal, 31g protein, 13g carbohydrate (of which 3.5g sugars), 4g fat (of which 1g saturates), 3.5g fibre and 0.9g salt. 100g/3½oz ready-prepared, cooked chicken tikka, sliced50g/1¾oz tinned brown or green lentils, drained and rinsed50g/1¾oz cucumber, thinly sliced2 spring onions, thinly slicedhandful fresh coriander, roughly chopped (optional)1 tbsp ready-made tzatziki 100g/3½oz ready-prepared, cooked chicken tikka, sliced 50g/1¾oz tinned brown or green lentils, drained and rinsed 50g/1¾oz cucumber, thinly sliced 2 spring onions, thinly sliced handful fresh coriander, roughly chopped (optional) 1 tbsp ready-made tzatziki Method Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki. Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki. Combine the chicken, lentils, cucumber, spring onions and coriander, if using, on a plate. Serve with the tzatziki." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb42eb3bdbfd0cbff8eb" }
ccaeac3ff7a958b8df5c7c08dfc89ba7279f98734cce99952d3b808392024a9c
Sushi rice bowl recipe Tofu sushi bowl An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_sushi_rice_bowl_69171_16x9.jpg Sushi bowls are a fast and inexpensive alternative to your favourite sushi bar. They’re easy to put together, and you can customise the ingredients to your liking. Each serving provides 495 kcal, 23g protein, 62g carbohydrates (of which 19.5g sugars), 16g fat (of which 3g saturates), 6.5g fibre and 1.1g salt. 100g/3½oz firm tofu, drained50g/1¾oz sushi rice25g/1oz frozen soya beans low-calorie cooking spray4 radishes, thinly sliced¼ small cucumber, halved lengthways, seeds removed, cut into thin matchsticks¼ small carrot, peeled and cut into thin matchsticks3 spring onions, thinly shredded1 tsp toasted sesame seeds1 tbsp Japanese pickled ginger, drained, to serve 100g/3½oz firm tofu, drained 50g/1¾oz sushi rice 25g/1oz frozen soya beans low-calorie cooking spray 4 radishes, thinly sliced ¼ small cucumber, halved lengthways, seeds removed, cut into thin matchsticks ¼ small carrot, peeled and cut into thin matchsticks 3 spring onions, thinly shredded 1 tsp toasted sesame seeds 1 tbsp Japanese pickled ginger, drained, to serve ½ lime, finely grated zest and juice ½ level tsp runny honey, or vegan alternative such as agave syrup½ tbsp tamari or dark soy sauce½ tsp rice vinegardash toasted sesame oil ½ lime, finely grated zest and juice ½ level tsp runny honey, or vegan alternative such as agave syrup ½ tbsp tamari or dark soy sauce ½ tsp rice vinegar dash toasted sesame oil Method To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes.Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked. Drain, place back in the pan, cover and set aside.Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender. Drain, refresh under cold water and set aside.To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute. Stir in the tamari, vinegar and sesame oil and set aside.Cut the tofu into 1.5cm/½in cubes. Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown.Place the rice in a bowl or lunchbox and stir in the dressing. Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions. Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat. To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes. To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes. Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked. Drain, place back in the pan, cover and set aside. Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked. Drain, place back in the pan, cover and set aside. Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender. Drain, refresh under cold water and set aside. Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender. Drain, refresh under cold water and set aside. To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute. Stir in the tamari, vinegar and sesame oil and set aside. To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute. Stir in the tamari, vinegar and sesame oil and set aside. Cut the tofu into 1.5cm/½in cubes. Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown. Cut the tofu into 1.5cm/½in cubes. Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown. Place the rice in a bowl or lunchbox and stir in the dressing. Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions. Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat. Place the rice in a bowl or lunchbox and stir in the dressing. Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions. Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tofu_sushi_rice_bowl_69171", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sushi rice bowl recipe", "content": "Tofu sushi bowl An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_sushi_rice_bowl_69171_16x9.jpg Sushi bowls are a fast and inexpensive alternative to your favourite sushi bar. They’re easy to put together, and you can customise the ingredients to your liking. Each serving provides 495 kcal, 23g protein, 62g carbohydrates (of which 19.5g sugars), 16g fat (of which 3g saturates), 6.5g fibre and 1.1g salt. 100g/3½oz firm tofu, drained50g/1¾oz sushi rice25g/1oz frozen soya beans low-calorie cooking spray4 radishes, thinly sliced¼ small cucumber, halved lengthways, seeds removed, cut into thin matchsticks¼ small carrot, peeled and cut into thin matchsticks3 spring onions, thinly shredded1 tsp toasted sesame seeds1 tbsp Japanese pickled ginger, drained, to serve 100g/3½oz firm tofu, drained 50g/1¾oz sushi rice 25g/1oz frozen soya beans low-calorie cooking spray 4 radishes, thinly sliced ¼ small cucumber, halved lengthways, seeds removed, cut into thin matchsticks ¼ small carrot, peeled and cut into thin matchsticks 3 spring onions, thinly shredded 1 tsp toasted sesame seeds 1 tbsp Japanese pickled ginger, drained, to serve ½ lime, finely grated zest and juice ½ level tsp runny honey, or vegan alternative such as agave syrup½ tbsp tamari or dark soy sauce½ tsp rice vinegardash toasted sesame oil ½ lime, finely grated zest and juice ½ level tsp runny honey, or vegan alternative such as agave syrup ½ tbsp tamari or dark soy sauce ½ tsp rice vinegar dash toasted sesame oil Method To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes.Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked. Drain, place back in the pan, cover and set aside.Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender. Drain, refresh under cold water and set aside.To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute. Stir in the tamari, vinegar and sesame oil and set aside.Cut the tofu into 1.5cm/½in cubes. Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown.Place the rice in a bowl or lunchbox and stir in the dressing. Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions. Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat. To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes. To make the sushi bowl, wrap the tofu in kitchen paper, sandwich between two plates or chopping boards and weigh down with a few tins from your cupboard. Leave to drain for 15 minutes. Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked. Drain, place back in the pan, cover and set aside. Meanwhile, bring a large saucepan of water to the boil and boil the sushi rice for 8–10 minutes, or until just cooked. Drain, place back in the pan, cover and set aside. Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender. Drain, refresh under cold water and set aside. Bring a small saucepan of water to the boil and cook the soya beans for 2 minutes, or until tender. Drain, refresh under cold water and set aside. To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute. Stir in the tamari, vinegar and sesame oil and set aside. To make the dressing, put the lime zest, juice and honey (or agave) in a small saucepan and simmer for 1 minute. Stir in the tamari, vinegar and sesame oil and set aside. Cut the tofu into 1.5cm/½in cubes. Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown. Cut the tofu into 1.5cm/½in cubes. Spray a large frying pan with a little low-calorie cooking spray and place over a medium-high heat. Add the tofu and cook for 1 minute on each side until crisp and golden brown. Place the rice in a bowl or lunchbox and stir in the dressing. Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions. Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat. Place the rice in a bowl or lunchbox and stir in the dressing. Top with the soya beans, radishes, cucumber, carrot and two-thirds of the spring onions. Sprinkle over the tofu, remaining spring onions and sesame seeds and serve with the pickled ginger or place in the fridge until ready to eat." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb42eb3bdbfd0cbff8ec" }
e7ddfee1b0e4e753c7bd6d49a81315f74b0372011766dee063e6e5e811bebd2e
Anchovy salade Niçoise recipe An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salade_nicoise_77851_16x9.jpg This is not so much a niçoise recipe as a guide. Feel free to add as much or as little of each ingredient as you like - what's important is that every ingredient is as good quality as possible. This meal, if served as four portions, provides 470kcal, 14g protein, 9g carbohydrate (of which 8.5g sugars), 41g fat (of which 7g saturates), 4g fibre and 2.9g salt per portion. 2 garlic cloves, peeled, finely chopped175ml/6fl oz extra virgin olive oil 2 tbsp red wine vinegarpinch sea saltfreshly ground black pepper 2 garlic cloves, peeled, finely chopped 175ml/6fl oz extra virgin olive oil 2 tbsp red wine vinegar pinch sea salt freshly ground black pepper 4 free-range eggs8 small artichoke hearts, cooked (from a jar is fine)4 very ripe tomatoes, skinned and quartered16 black olives½ cucumber, peeled, sliced4 spring onions, slicedhandful fine green beans, topped, tailed, blanched1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)1 tbsp freshly chopped chervilsmall handful fresh basil 4 free-range eggs 8 small artichoke hearts, cooked (from a jar is fine) 4 very ripe tomatoes, skinned and quartered 16 black olives ½ cucumber, peeled, sliced 4 spring onions, sliced handful fine green beans, topped, tailed, blanched 1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil) 1 tbsp freshly chopped chervil small handful fresh basil Method For the dressing, whisk the garlic and oil together in a bowl.Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. Finish with a sprinkling of chervil and basil and serve at the table. For the dressing, whisk the garlic and oil together in a bowl. For the dressing, whisk the garlic and oil together in a bowl. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. Finish with a sprinkling of chervil and basil and serve at the table. Finish with a sprinkling of chervil and basil and serve at the table.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salade_nicoise_77851", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Anchovy salade Niçoise recipe", "content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salade_nicoise_77851_16x9.jpg This is not so much a niçoise recipe as a guide. Feel free to add as much or as little of each ingredient as you like - what's important is that every ingredient is as good quality as possible. This meal, if served as four portions, provides 470kcal, 14g protein, 9g carbohydrate (of which 8.5g sugars), 41g fat (of which 7g saturates), 4g fibre and 2.9g salt per portion. 2 garlic cloves, peeled, finely chopped175ml/6fl oz extra virgin olive oil 2 tbsp red wine vinegarpinch sea saltfreshly ground black pepper 2 garlic cloves, peeled, finely chopped 175ml/6fl oz extra virgin olive oil 2 tbsp red wine vinegar pinch sea salt freshly ground black pepper 4 free-range eggs8 small artichoke hearts, cooked (from a jar is fine)4 very ripe tomatoes, skinned and quartered16 black olives½ cucumber, peeled, sliced4 spring onions, slicedhandful fine green beans, topped, tailed, blanched1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil)1 tbsp freshly chopped chervilsmall handful fresh basil 4 free-range eggs 8 small artichoke hearts, cooked (from a jar is fine) 4 very ripe tomatoes, skinned and quartered 16 black olives ½ cucumber, peeled, sliced 4 spring onions, sliced handful fine green beans, topped, tailed, blanched 1 tin anchovies in olive oil (or 1 tin good-quality tuna belly in olive oil) 1 tbsp freshly chopped chervil small handful fresh basil Method For the dressing, whisk the garlic and oil together in a bowl.Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. Finish with a sprinkling of chervil and basil and serve at the table. For the dressing, whisk the garlic and oil together in a bowl. For the dressing, whisk the garlic and oil together in a bowl. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. Place the eggs into a saucepan and cover with cold water. Bring up to the boil, switch off the heat and leave for five minutes. Cool under a cold running tap for 2-3 minutes and then peel the eggs. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. For the salad, arrange all of the salad ingredients (except the chervil and basil) in a shallow dish. Pour over the vinegar and garlic oil and season to taste with salt and freshly ground black pepper. Finish with a sprinkling of chervil and basil and serve at the table. Finish with a sprinkling of chervil and basil and serve at the table." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb42eb3bdbfd0cbff8ed" }
f6a65bcdb1fa6ef512a48605c1448f965b614ee7b51b267aac51ed44d663f118
Sesame lunchbox noodles recipe An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seedy_sesame_noodles_91039_16x9.jpg The noodles in this salad will cook just by soaking in boiling water from the kettle. These lunchbox noodles can be made in 10 minutes before school. 1 nest of medium or fine dried egg noodles (preferably wholewheat)handful of frozen peashandful of frozen broad beans 1 tbsp mixed seeds½ tsp soy sauce1 tsp sesame oil (optional)optional extras: carrot ribbons, mangetout, sweetcorn, spring onions, red pepper 1 nest of medium or fine dried egg noodles (preferably wholewheat) handful of frozen peas handful of frozen broad beans 1 tbsp mixed seeds ½ tsp soy sauce 1 tsp sesame oil (optional) optional extras: carrot ribbons, mangetout, sweetcorn, spring onions, red pepper Method Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down.Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down. Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down. Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Recipe tips You can also peel carrots into ribbons, chop fresh peppers or cucumber to add to this salad. This salad can also be reheated in the microwave for 1-2 minutes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/seedy_sesame_noodles_91039", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sesame lunchbox noodles 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/seedy_sesame_noodles_91039_16x9.jpg The noodles in this salad will cook just by soaking in boiling water from the kettle. These lunchbox noodles can be made in 10 minutes before school. 1 nest of medium or fine dried egg noodles (preferably wholewheat)handful of frozen peashandful of frozen broad beans 1 tbsp mixed seeds½ tsp soy sauce1 tsp sesame oil (optional)optional extras: carrot ribbons, mangetout, sweetcorn, spring onions, red pepper 1 nest of medium or fine dried egg noodles (preferably wholewheat) handful of frozen peas handful of frozen broad beans 1 tbsp mixed seeds ½ tsp soy sauce 1 tsp sesame oil (optional) optional extras: carrot ribbons, mangetout, sweetcorn, spring onions, red pepper Method Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down.Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down. Put the noodles in a bowl and pour over boiling water. Allow to stand for 10-15 minutes until the noodles are softened. Drain, then rinse under the cold tap to cool the noodles down. Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Put the drained noodles in a lunchbox and add the peas, beans, seeds, soy sauce, sesame oil and additional vegetables (if using). Feel free to add more vegetables that you like. Stir to coat all the vegetables in the sauce, then place the lid on and set aside until lunchtime. Recipe tips You can also peel carrots into ribbons, chop fresh peppers or cucumber to add to this salad. This salad can also be reheated in the microwave for 1-2 minutes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb42eb3bdbfd0cbff8ee" }
242241d4746530d1d05f1e8b9d5d1c2564b8a97706f22ef54f27d27fde34b3e8
Tuna Niçoise wrap recipe An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_nioise_wrap_20414_16x9.jpg We made these protein-packed wraps to take on a picnic and they were substantial and tasty – a feast in a flatbread. They survived the journey in a bicycle pannier well too, so just the thing for a day out in the hills and dales. Each wrap provides 461 kcal, 39g protein, 45g carbohydrate (of which 4.5g sugars), 14g fat (of which 2.5g saturates), 5g fibre and 1.8g salt. 50g/2oz green beans, trimmed1 free-range egg (fridge cold)2 tbsp light mayonnaise1 tbsp baby capers, drained4 baby gherkins, drained and sliced¼ tsp dried mixed herbs1 x 185g/6½oz can tuna in spring water2 large flour tortillas or wraps (white, wholemeal or a combination)small handful baby spinach leaves1 large ripe tomato, cut into 8 pieces20g/¾oz pitted black olives in brine, drainedfreshly ground black pepper 50g/2oz green beans, trimmed 1 free-range egg (fridge cold) 2 tbsp light mayonnaise 1 tbsp baby capers, drained 4 baby gherkins, drained and sliced ¼ tsp dried mixed herbs 1 x 185g/6½oz can tuna in spring water 2 large flour tortillas or wraps (white, wholemeal or a combination) small handful baby spinach leaves 1 large ripe tomato, cut into 8 pieces 20g/¾oz pitted black olives in brine, drained freshly ground black pepper Method Bring a pan of water to the boil, add the beans and cook for four minutes. Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold. Drain.To boil the egg, put the pan with the hot water back on the heat, add the egg and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling.Mix the mayonnaise, capers, gherkins, herbs and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much. Peel the egg, then slice it into quarters, lengthwise.Place the tortillas on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans, all heading in one direction.Divide the tuna mixture between the tortillas, then the egg and tomato pieces. Sprinkle with the olives, pressing each one lightly between your thumb and finger to flatten them slightly.Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap.If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat. Bring a pan of water to the boil, add the beans and cook for four minutes. Bring a pan of water to the boil, add the beans and cook for four minutes. Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold. Drain. Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold. Drain. To boil the egg, put the pan with the hot water back on the heat, add the egg and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling. To boil the egg, put the pan with the hot water back on the heat, add the egg and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling. Mix the mayonnaise, capers, gherkins, herbs and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much. Mix the mayonnaise, capers, gherkins, herbs and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much. Peel the egg, then slice it into quarters, lengthwise. Peel the egg, then slice it into quarters, lengthwise. Place the tortillas on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans, all heading in one direction. Place the tortillas on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans, all heading in one direction. Divide the tuna mixture between the tortillas, then the egg and tomato pieces. Sprinkle with the olives, pressing each one lightly between your thumb and finger to flatten them slightly. Divide the tuna mixture between the tortillas, then the egg and tomato pieces. Sprinkle with the olives, pressing each one lightly between your thumb and finger to flatten them slightly. Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap. Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap. If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat. If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tuna_nioise_wrap_20414", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tuna Niçoise wrap recipe", "content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tuna_nioise_wrap_20414_16x9.jpg We made these protein-packed wraps to take on a picnic and they were substantial and tasty – a feast in a flatbread. They survived the journey in a bicycle pannier well too, so just the thing for a day out in the hills and dales. Each wrap provides 461 kcal, 39g protein, 45g carbohydrate (of which 4.5g sugars), 14g fat (of which 2.5g saturates), 5g fibre and 1.8g salt. 50g/2oz green beans, trimmed1 free-range egg (fridge cold)2 tbsp light mayonnaise1 tbsp baby capers, drained4 baby gherkins, drained and sliced¼ tsp dried mixed herbs1 x 185g/6½oz can tuna in spring water2 large flour tortillas or wraps (white, wholemeal or a combination)small handful baby spinach leaves1 large ripe tomato, cut into 8 pieces20g/¾oz pitted black olives in brine, drainedfreshly ground black pepper 50g/2oz green beans, trimmed 1 free-range egg (fridge cold) 2 tbsp light mayonnaise 1 tbsp baby capers, drained 4 baby gherkins, drained and sliced ¼ tsp dried mixed herbs 1 x 185g/6½oz can tuna in spring water 2 large flour tortillas or wraps (white, wholemeal or a combination) small handful baby spinach leaves 1 large ripe tomato, cut into 8 pieces 20g/¾oz pitted black olives in brine, drained freshly ground black pepper Method Bring a pan of water to the boil, add the beans and cook for four minutes. Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold. Drain.To boil the egg, put the pan with the hot water back on the heat, add the egg and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling.Mix the mayonnaise, capers, gherkins, herbs and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much. Peel the egg, then slice it into quarters, lengthwise.Place the tortillas on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans, all heading in one direction.Divide the tuna mixture between the tortillas, then the egg and tomato pieces. Sprinkle with the olives, pressing each one lightly between your thumb and finger to flatten them slightly.Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap.If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat. Bring a pan of water to the boil, add the beans and cook for four minutes. Bring a pan of water to the boil, add the beans and cook for four minutes. Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold. Drain. Lift the beans out with a slotted spoon and dunk them into a large bowl of cold water. Alternatively, tip the beans into a sieve and rinse them under running water until cold. Drain. To boil the egg, put the pan with the hot water back on the heat, add the egg and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling. To boil the egg, put the pan with the hot water back on the heat, add the egg and bring the water back to the boil. Cook for eight minutes, then put the egg in a sieve under running water until cold. Leave the egg in cold water while you prepare the rest of the filling. Mix the mayonnaise, capers, gherkins, herbs and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much. Mix the mayonnaise, capers, gherkins, herbs and a few twists of ground black pepper in a bowl. Add the tuna and stir everything lightly, without mashing the tuna too much. Peel the egg, then slice it into quarters, lengthwise. Peel the egg, then slice it into quarters, lengthwise. Place the tortillas on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans, all heading in one direction. Place the tortillas on a board and cover each one with a layer of spinach leaves, leaving a gap of about 5cm/2in at the top and bottom of the tortilla. Add the green beans, all heading in one direction. Divide the tuna mixture between the tortillas, then the egg and tomato pieces. Sprinkle with the olives, pressing each one lightly between your thumb and finger to flatten them slightly. Divide the tuna mixture between the tortillas, then the egg and tomato pieces. Sprinkle with the olives, pressing each one lightly between your thumb and finger to flatten them slightly. Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap. Fold the top and bottom of each wrap inwards to cover most of the filling and then roll up fairly tightly. Wrap them in foil – no need do this if eating immediately – then chill the wrapped tortillas until ready to eat. Eat within 24 hours and transport with an ice pack if serving as a packed lunch. Unwrap the foil as you eat the wrap. If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat. If you are taking your wrap to work, don’t forget to use a cool bag and ice pack to keep it chilled and in tip-top condition until you are ready to eat." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb43eb3bdbfd0cbff8ef" }
aa27b019c1580a192e38545129079b09643ec6d99c35d63d2e11bcac76f8cfb6
Quick hummus recipe An average of 3.9 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quickhummousandolive_71473_16x9.jpg This easy hummus recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta. Each serving provides 378 kcal, 13.5g protein, 47g carbohydrates (of which 1.5g sugars), 13.5g fat (of which 2g saturates), 7g fibre and 0.9g salt. 200g/7oz canned chickpeas2 tbsp lemon juice or more2 garlic cloves, crushed1 tsp ground cuminpinch salt1 tbsp tahini (sesame seed paste) 4 tbsp water2 tbsp extra virgin olive oil1 tsp paprika4 rounds of pitta bread 200g/7oz canned chickpeas 2 tbsp lemon juice or more 2 garlic cloves, crushed 1 tsp ground cumin pinch salt 1 tbsp tahini (sesame seed paste) 4 tbsp water 2 tbsp extra virgin olive oil 1 tsp paprika 4 rounds of pitta bread Method Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/quickhummousandolive_71473", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Quick hummus recipe", "content": "An average of 3.9 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/quickhummousandolive_71473_16x9.jpg This easy hummus recipe is great to make sandwiches for your lunchbox, or simply to serve with breadsticks or pitta. Each serving provides 378 kcal, 13.5g protein, 47g carbohydrates (of which 1.5g sugars), 13.5g fat (of which 2g saturates), 7g fibre and 0.9g salt. 200g/7oz canned chickpeas2 tbsp lemon juice or more2 garlic cloves, crushed1 tsp ground cuminpinch salt1 tbsp tahini (sesame seed paste) 4 tbsp water2 tbsp extra virgin olive oil1 tsp paprika4 rounds of pitta bread 200g/7oz canned chickpeas 2 tbsp lemon juice or more 2 garlic cloves, crushed 1 tsp ground cumin pinch salt 1 tbsp tahini (sesame seed paste) 4 tbsp water 2 tbsp extra virgin olive oil 1 tsp paprika 4 rounds of pitta bread Method Drain the chickpeas and rinse. Reserve a few whole chick peas for serving.Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée.Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Drain the chickpeas and rinse. Reserve a few whole chick peas for serving. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Combine the chickpeas, lemon juice, garlic, cumin, salt, tahini, and water in a food processor, and blend to a creamy purée. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Add more lemon juice, garlic, cumin or salt to taste. Turn out into a dinner plate, and make smooth with the back of a spoon. Drizzle with extra virgin olive oil and scatter with the reserved chickpeas. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters. Sprinkle with paprika and serve with pita bread, warmed in a moderate oven for three minutes, and cut into quarters." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb43eb3bdbfd0cbff8f0" }
442f22df4ae99bfbfecdff96cc857733e121f9da9cf1a927efa34d8ae75a8739
Greek salad recipe This salad is designed to serve two as a light meal, but there is nothing stopping you doubling or quadrupling the ingredients so it can serve more people. It also makes a great accompaniment to any grilled or barbecued meats and can be stuffed into large warmed flat breads with cooked marinated chicken or lamb to make delicious gyros. Use full-fat feta instead of a reduced fat and serve with plain pitta breads or Greek-style flat breads. You can warm pitta bread very easily in a toaster, then use kitchen scissors to cut it into strips if you like. Larger flatbreads can be warmed on a baking tray in the oven, or in a dry frying pan for a minute or two on each side. Choose good quality large, ripe tomatoes to make a Greek salad for the best flavour. And, even if they’ve been stored in the fridge, allow to stand at room temperature for at least an hour if you can, to help the flavour become more pronounced To deseed a cucumber, cut off the ends and cut in half lengthways. Use a teaspoon to scrape out the seeds from each side and discard. For a Greek salad, you want the cucumber pieces to be in fairly large chunks, so cut the deseeded halves lengthways again and then slice thickly. You could make this salad with cherry tomatoes too, or differently coloured ‘heritage’ tomatoes. If using cherry tomatoes, cut in half rather than chopping, so the pieces don’t become too small. Mixed olives make a good alternative to Kalamata, or black olives. (Avoid any cheap pitted black olives as they have been processed to achieve the uniform black colour rather than ripening on the tree). It doesn’t matter if they are in oil or brine but it’s best to choose olives that have had their stones removed, so they are easier to eat in a salad. This salad will keep well in the fridge for a couple of days in a lidded container or a bowl covered with cling film or foil. Ideally, leave at room temperature for around 30 minutes before eating so the flavours have a chance to shine. Swap any discoloured mint leaves for fresh ones if you need to. This Greek salad is robust enough to put into a lidded container and take to work and is also great for picnics, especially when joining other Mediterranean-style ingredients, such as houmous and tzatziki, or pieces of spanakopita. Don’t forget to keep it cool with ice blocks. If you cut the ingredients into smaller pieces, the salad also makes a good filling for Greek-style wraps. Toss the salad in the oil and lemon juice, then drain in a sieve. Spread thin flatbreads, such as tortilla wraps, with extra-smooth humous. Scatter over the salad, fold in the ends and roll up. Wrap in foil, keep cool and eat the same day as it is made.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/greek_salad_16407", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Greek salad recipe", "content": "This salad is designed to serve two as a light meal, but there is nothing stopping you doubling or quadrupling the ingredients so it can serve more people. It also makes a great accompaniment to any grilled or barbecued meats and can be stuffed into large warmed flat breads with cooked marinated chicken or lamb to make delicious gyros. Use full-fat feta instead of a reduced fat and serve with plain pitta breads or Greek-style flat breads. You can warm pitta bread very easily in a toaster, then use kitchen scissors to cut it into strips if you like. Larger flatbreads can be warmed on a baking tray in the oven, or in a dry frying pan for a minute or two on each side. Choose good quality large, ripe tomatoes to make a Greek salad for the best flavour. And, even if they’ve been stored in the fridge, allow to stand at room temperature for at least an hour if you can, to help the flavour become more pronounced To deseed a cucumber, cut off the ends and cut in half lengthways. Use a teaspoon to scrape out the seeds from each side and discard. For a Greek salad, you want the cucumber pieces to be in fairly large chunks, so cut the deseeded halves lengthways again and then slice thickly. You could make this salad with cherry tomatoes too, or differently coloured ‘heritage’ tomatoes. If using cherry tomatoes, cut in half rather than chopping, so the pieces don’t become too small. Mixed olives make a good alternative to Kalamata, or black olives. (Avoid any cheap pitted black olives as they have been processed to achieve the uniform black colour rather than ripening on the tree). It doesn’t matter if they are in oil or brine but it’s best to choose olives that have had their stones removed, so they are easier to eat in a salad. This salad will keep well in the fridge for a couple of days in a lidded container or a bowl covered with cling film or foil. Ideally, leave at room temperature for around 30 minutes before eating so the flavours have a chance to shine. Swap any discoloured mint leaves for fresh ones if you need to. This Greek salad is robust enough to put into a lidded container and take to work and is also great for picnics, especially when joining other Mediterranean-style ingredients, such as houmous and tzatziki, or pieces of spanakopita. Don’t forget to keep it cool with ice blocks. If you cut the ingredients into smaller pieces, the salad also makes a good filling for Greek-style wraps. Toss the salad in the oil and lemon juice, then drain in a sieve. Spread thin flatbreads, such as tortilla wraps, with extra-smooth humous. Scatter over the salad, fold in the ends and roll up. Wrap in foil, keep cool and eat the same day as it is made." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb43eb3bdbfd0cbff8f1" }
45eebed157d7a6c3e5efad882d92c235a64f62caae3620d14d0875d387a25899
Orange, puy lentil and pearl barley salad recipe An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_lentil_salad_97979_16x9.jpg A quick, healthy salad from Dr Rupy using grains that are rich in fibre and protein, paired with lots of tasty flavour boosters. Each serving provides 676 kcal, 19.5g protein, 31.1g carbohydrate (of which 17.4g sugars), 47.8g fat (of which 6.6g saturates), 10.4g fibre and 1.11g salt. 55g/2oz pearl barley50g/1¾oz kalamata olives, sliced200g/7oz cooked puy lentils50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra to garnish50g/1¾oz pecans, roughly chopped1 blood or regular orange, sliced into segments2 free-range eggs 55g/2oz pearl barley 50g/1¾oz kalamata olives, sliced 200g/7oz cooked puy lentils 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra to garnish 50g/1¾oz pecans, roughly chopped 1 blood or regular orange, sliced into segments 2 free-range eggs 2 tbsp balsamic vinegar 3 tbsp olive oil1 tbsp maple syrupsalt and freshly ground black pepper 2 tbsp balsamic vinegar 3 tbsp olive oil 1 tbsp maple syrup salt and freshly ground black pepper Method To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty.In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side.Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside.To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty. To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty. In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side. In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side. Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside. Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside. To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. Recipe tips If you don't have time to cook pearl barley, you can use 150g/5½oz precooked wholegrain rice or freekeh instead.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/orange_lentil_salad_97979", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Orange, puy lentil and pearl barley salad recipe", "content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_lentil_salad_97979_16x9.jpg A quick, healthy salad from Dr Rupy using grains that are rich in fibre and protein, paired with lots of tasty flavour boosters. Each serving provides 676 kcal, 19.5g protein, 31.1g carbohydrate (of which 17.4g sugars), 47.8g fat (of which 6.6g saturates), 10.4g fibre and 1.11g salt. 55g/2oz pearl barley50g/1¾oz kalamata olives, sliced200g/7oz cooked puy lentils50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra to garnish50g/1¾oz pecans, roughly chopped1 blood or regular orange, sliced into segments2 free-range eggs 55g/2oz pearl barley 50g/1¾oz kalamata olives, sliced 200g/7oz cooked puy lentils 50g/1¾oz fresh flatleaf parsley, leaves and stems finely chopped, plus extra to garnish 50g/1¾oz pecans, roughly chopped 1 blood or regular orange, sliced into segments 2 free-range eggs 2 tbsp balsamic vinegar 3 tbsp olive oil1 tbsp maple syrupsalt and freshly ground black pepper 2 tbsp balsamic vinegar 3 tbsp olive oil 1 tbsp maple syrup salt and freshly ground black pepper Method To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty.In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side.Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside.To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty. To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still have some bite, and taste nutty. In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side. In a large salad bowl add the cooked pearl barley, kalamata olives, puy lentils, parsley, pecans and orange segments. Roughly mix and leave to one side. Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside. Bring a medium saucepan of water to the boil, then add the eggs and boil for 7 minutes. Dunk into ice cold water for a few minutes, then peel and set aside. To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. To make the dressing, whisk together the balsamic vinegar, olive oil and maple syrup along with some salt, pepper and a splash of brine from the olives. Taste for your preference of seasoning then pour over the grains and lentils. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. Slice the hard-boiled eggs into wedges and place on top of the salad with extra parsley to garnish. Recipe tips If you don't have time to cook pearl barley, you can use 150g/5½oz precooked wholegrain rice or freekeh instead." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb43eb3bdbfd0cbff8f2" }
48c684e75794508fbfd1b64ba0dab97b5b85a34705b59787743321cf80e08a6d
Smoked mackerel pate and cucumber sandwich recipe An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_pate_and_51238_16x9.jpg The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. 2 smoked mackerel fillets, skin and pin bones removed2 tbsp Greek-style yoghurt 2 tbsp creamed horseradish½ lemon, juice onlysalt and freshly ground black pepperbutter, for spreading4-6 slices white bread½ cucumber, peeled, seeds removed, finely sliced 2 smoked mackerel fillets, skin and pin bones removed 2 tbsp Greek-style yoghurt 2 tbsp creamed horseradish ½ lemon, juice only salt and freshly ground black pepper butter, for spreading 4-6 slices white bread ½ cucumber, peeled, seeds removed, finely sliced Method Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste.Butter the bread, remove the crusts and cut into neat squares.Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread.To serve, cut the sandwiches into triangles. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste. Butter the bread, remove the crusts and cut into neat squares. Butter the bread, remove the crusts and cut into neat squares. Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread. Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread. To serve, cut the sandwiches into triangles. To serve, cut the sandwiches into triangles.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/smoked_mackerel_pate_and_51238", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Smoked mackerel pate and cucumber sandwich recipe", "content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_mackerel_pate_and_51238_16x9.jpg The refreshing crunch of cucumber and a dollop of cooling yoghurt are the ideal foils for the rich, smoky fish. 2 smoked mackerel fillets, skin and pin bones removed2 tbsp Greek-style yoghurt 2 tbsp creamed horseradish½ lemon, juice onlysalt and freshly ground black pepperbutter, for spreading4-6 slices white bread½ cucumber, peeled, seeds removed, finely sliced 2 smoked mackerel fillets, skin and pin bones removed 2 tbsp Greek-style yoghurt 2 tbsp creamed horseradish ½ lemon, juice only salt and freshly ground black pepper butter, for spreading 4-6 slices white bread ½ cucumber, peeled, seeds removed, finely sliced Method Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste.Butter the bread, remove the crusts and cut into neat squares.Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread.To serve, cut the sandwiches into triangles. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste. Flake the mackerel fillets into the bowl of a food processor. Add the yoghurt, horseradish and lemon juice and season with salt and freshly ground black pepper. Pulse gently to a rough paste. Butter the bread, remove the crusts and cut into neat squares. Butter the bread, remove the crusts and cut into neat squares. Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread. Arrange a single layer of sliced cucumber onto half of the buttered bread. Spread the mackerel pâté on top and sandwich with the remaining bread. To serve, cut the sandwiches into triangles. To serve, cut the sandwiches into triangles." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb44eb3bdbfd0cbff8f3" }
42c28831ca454db4c73d4b9d52d92c50caec93e33373944209c46c3dd2025110
Avocado, tomato, feta and brown rice grain bowl recipe An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/avocado_tomato_feta_and_25906_16x9.jpg This tasty lunch is a really easy way to work more vegetables into your daily diet. If you’re taking it to work you might want to take the avocado whole and cut just before eating. 50g/1¾oz brown rice1 spring onion, sliced1 tomato, sliced½ avocado, sliced30g/1oz feta, crumbled2 sprigs coriander, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz brown rice 1 spring onion, sliced 1 tomato, sliced ½ avocado, sliced 30g/1oz feta, crumbled 2 sprigs coriander, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the rice according to packet instructions, then drain. Cook the rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/avocado_tomato_feta_and_25906", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Avocado, tomato, feta and brown rice grain bowl 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/avocado_tomato_feta_and_25906_16x9.jpg This tasty lunch is a really easy way to work more vegetables into your daily diet. If you’re taking it to work you might want to take the avocado whole and cut just before eating. 50g/1¾oz brown rice1 spring onion, sliced1 tomato, sliced½ avocado, sliced30g/1oz feta, crumbled2 sprigs coriander, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz brown rice 1 spring onion, sliced 1 tomato, sliced ½ avocado, sliced 30g/1oz feta, crumbled 2 sprigs coriander, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the rice according to packet instructions, then drain. Cook the rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Place the rice in the bowl you plan to eat from. Add the spring onion, tomato, avocado, feta and coriander. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb44eb3bdbfd0cbff8f4" }
7cece00e345967ae4b0062098e8be3e352122663b232f4a58bc7b76846f1ca52
Smoked salmon open-topped sandwich recipe An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_00865_16x9.jpg Using dark rye or wholegrain bread for sandwiches rather than white will increase the fibre content. This high-protein open sandwich with salmon and quark cheese makes a quick and convenient low-calorie lunch. Try topping with cooked and peeled prawns instead of the salmon. With a GI of 49 this meal is high protein, low GI and provides 235 kcal per portion. 4 slices dark rye bread (pumpernickel)100g/3½oz quark, drained100g/3½oz smoked salmon slicessqueeze lemon juice1 tsp finely chopped fresh chives, to garnishfreshly ground black pepper25g/1oz watercress, to serve 4 slices dark rye bread (pumpernickel) 100g/3½oz quark, drained 100g/3½oz smoked salmon slices squeeze lemon juice 1 tsp finely chopped fresh chives, to garnish freshly ground black pepper 25g/1oz watercress, to serve Method Spread the bread with the quark. Top with the smoked salmon and a little lemon juice.Sprinkle with chives and pepper. Serve with the watercress. Spread the bread with the quark. Top with the smoked salmon and a little lemon juice. Spread the bread with the quark. Top with the smoked salmon and a little lemon juice. Sprinkle with chives and pepper. Serve with the watercress. Sprinkle with chives and pepper. Serve with the watercress.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/smoked_salmon_00865", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Smoked salmon open-topped sandwich recipe", "content": "An average of 4.2 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoked_salmon_00865_16x9.jpg Using dark rye or wholegrain bread for sandwiches rather than white will increase the fibre content. This high-protein open sandwich with salmon and quark cheese makes a quick and convenient low-calorie lunch. Try topping with cooked and peeled prawns instead of the salmon. With a GI of 49 this meal is high protein, low GI and provides 235 kcal per portion. 4 slices dark rye bread (pumpernickel)100g/3½oz quark, drained100g/3½oz smoked salmon slicessqueeze lemon juice1 tsp finely chopped fresh chives, to garnishfreshly ground black pepper25g/1oz watercress, to serve 4 slices dark rye bread (pumpernickel) 100g/3½oz quark, drained 100g/3½oz smoked salmon slices squeeze lemon juice 1 tsp finely chopped fresh chives, to garnish freshly ground black pepper 25g/1oz watercress, to serve Method Spread the bread with the quark. Top with the smoked salmon and a little lemon juice.Sprinkle with chives and pepper. Serve with the watercress. Spread the bread with the quark. Top with the smoked salmon and a little lemon juice. Spread the bread with the quark. Top with the smoked salmon and a little lemon juice. Sprinkle with chives and pepper. Serve with the watercress. Sprinkle with chives and pepper. Serve with the watercress." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb44eb3bdbfd0cbff8f5" }
c455a0e4ebebbd9b5c81d724fb03245857b188ae43af08f2d786642304b4c730
Sesame-honey chicken salad recipe An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orientalchickensalad_68063_16x9.jpg This spicy, crunchy salad is low in fat but full of flavour - perfect for a healthy dinner. Each serving provides 216kcal, 26g protein, 14g carbohydrate (of which 13g sugars), 6g fat (of which 1g saturates), 2g fibre and 0.9g salt. 4 skinless, boneless chicken breasts4 tbsp clear honey2 tbsp rice vinegar2 tbsp soy sauce1 tbsp sesame oil1 garlic cloves, crushed2.5cm/1in piece fresh ginger, peeled and grated2 tbsp sesame seeds, toastedsmall bunch of fresh coriander, roughly chopped1 large carrot, cut into fine matchsticks1 bunch of spring onions, shredded½ cucumber, peeled, halved, de-seeded and cut into matchsticks½ Chinese lettuce, finely shredded 4 skinless, boneless chicken breasts 4 tbsp clear honey 2 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp sesame oil 1 garlic cloves, crushed 2.5cm/1in piece fresh ginger, peeled and grated 2 tbsp sesame seeds, toasted small bunch of fresh coriander, roughly chopped 1 large carrot, cut into fine matchsticks 1 bunch of spring onions, shredded ½ cucumber, peeled, halved, de-seeded and cut into matchsticks ½ Chinese lettuce, finely shredded Method Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/orientalchickensalad_68063", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sesame-honey chicken salad recipe", "content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orientalchickensalad_68063_16x9.jpg This spicy, crunchy salad is low in fat but full of flavour - perfect for a healthy dinner. Each serving provides 216kcal, 26g protein, 14g carbohydrate (of which 13g sugars), 6g fat (of which 1g saturates), 2g fibre and 0.9g salt. 4 skinless, boneless chicken breasts4 tbsp clear honey2 tbsp rice vinegar2 tbsp soy sauce1 tbsp sesame oil1 garlic cloves, crushed2.5cm/1in piece fresh ginger, peeled and grated2 tbsp sesame seeds, toastedsmall bunch of fresh coriander, roughly chopped1 large carrot, cut into fine matchsticks1 bunch of spring onions, shredded½ cucumber, peeled, halved, de-seeded and cut into matchsticks½ Chinese lettuce, finely shredded 4 skinless, boneless chicken breasts 4 tbsp clear honey 2 tbsp rice vinegar 2 tbsp soy sauce 1 tbsp sesame oil 1 garlic cloves, crushed 2.5cm/1in piece fresh ginger, peeled and grated 2 tbsp sesame seeds, toasted small bunch of fresh coriander, roughly chopped 1 large carrot, cut into fine matchsticks 1 bunch of spring onions, shredded ½ cucumber, peeled, halved, de-seeded and cut into matchsticks ½ Chinese lettuce, finely shredded Method Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing.To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing. Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 minutes until the chicken is cooked through, leaving some cooked marinade in the pan to use as the salad dressing. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients. To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken and marinade to cool and then toss with the remaining ingredients." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb44eb3bdbfd0cbff8f6" }
c1502acde818ae5be133acf37eab315c84d935fbb892cde3547cfc5626d2b8e7
Roasted red pepper hummus recipe An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_red_pepper_50795_16x9.jpg There are no end of varieties of hummus in the supermarket. This one is loaded with sweet roasted red pepper, making it much lighter. This recipe, if served as eight portions, provides 67kcal, 3g protein, 9g carbohydrate (of which 4g sugars), 1.5g fat (of which 0.2g saturates), 3g fibre and 0.3g salt. 3 large red peppers, seeds removed and halved1 red chilli, seeds removed and halved1 tsp olive oil1 small onion, finely chopped1/2 tsp ground coriander1 tsp ground cumin1 x 400g/14oz can chickpeas, drained and rinsed½ garlic clove, crushed½ unwaxed lemon, juice and zest finely grated1 tbsp pomegranate molasses (optional)½ tsp sea saltfreshly ground black pepper, to taste 3 large red peppers, seeds removed and halved 1 red chilli, seeds removed and halved 1 tsp olive oil 1 small onion, finely chopped 1/2 tsp ground coriander 1 tsp ground cumin 1 x 400g/14oz can chickpeas, drained and rinsed ½ garlic clove, crushed ½ unwaxed lemon, juice and zest finely grated 1 tbsp pomegranate molasses (optional) ½ tsp sea salt freshly ground black pepper, to taste Method Preheat the grill to its hottest setting and line a grill pan or baking tray with foil. Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray.Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so.Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes.When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour. Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste.Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days. Preheat the grill to its hottest setting and line a grill pan or baking tray with foil. Preheat the grill to its hottest setting and line a grill pan or baking tray with foil. Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray. Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray. Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so. Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so. Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes. Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes. When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour. When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour. Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste. Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste. Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days. Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roasted_red_pepper_50795", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted red pepper hummus 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/roasted_red_pepper_50795_16x9.jpg There are no end of varieties of hummus in the supermarket. This one is loaded with sweet roasted red pepper, making it much lighter. This recipe, if served as eight portions, provides 67kcal, 3g protein, 9g carbohydrate (of which 4g sugars), 1.5g fat (of which 0.2g saturates), 3g fibre and 0.3g salt. 3 large red peppers, seeds removed and halved1 red chilli, seeds removed and halved1 tsp olive oil1 small onion, finely chopped1/2 tsp ground coriander1 tsp ground cumin1 x 400g/14oz can chickpeas, drained and rinsed½ garlic clove, crushed½ unwaxed lemon, juice and zest finely grated1 tbsp pomegranate molasses (optional)½ tsp sea saltfreshly ground black pepper, to taste 3 large red peppers, seeds removed and halved 1 red chilli, seeds removed and halved 1 tsp olive oil 1 small onion, finely chopped 1/2 tsp ground coriander 1 tsp ground cumin 1 x 400g/14oz can chickpeas, drained and rinsed ½ garlic clove, crushed ½ unwaxed lemon, juice and zest finely grated 1 tbsp pomegranate molasses (optional) ½ tsp sea salt freshly ground black pepper, to taste Method Preheat the grill to its hottest setting and line a grill pan or baking tray with foil. Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray.Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so.Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes.When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour. Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste.Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days. Preheat the grill to its hottest setting and line a grill pan or baking tray with foil. Preheat the grill to its hottest setting and line a grill pan or baking tray with foil. Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray. Cut the peppers and chilli in half lengthways and place them, cut side down, on the lined tray. Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so. Grill the peppers for 10-15 minutes or until the skins are black all over. With a pair of tongs, transfer the hot peppers to a bowl and cover tightly with cling film. The steam will help finish cooking the peppers and loosen their skins. Leave to cool for 10 minutes or so. Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes. Meanwhile heat the olive oil in a small frying pan. Add the chopped onion and fry over a medium heat for five minutes, or until softened, stirring occasionally. Stir in the ground coriander and ground cumin, then leave to cool for five minutes. When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour. When the peppers are cool enough to handle, peel off their skins. There may be some little flecks of burnt pepper skin left on, but resist the temptation to rinse the peppers. This all adds to the flavour. Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste. Scoop the spiced onion mixture into the bowl of a food processor with the pepper flesh and any juices from the bottom of the bowl. Then add the chickpeas, garlic, lemon juice and zest and pomegranate molasses, if using. Blend until the mixture is smooth, stopping to push down any escaping chickpeas with a spatula. You may need to add a couple of spoonfuls of water to thin the hummus to a lighter consistency. Add the salt and freshly ground black pepper, to taste. Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days. Spoon the dip into a serving dish and serve as a dip for carrot sticks, cucumber or hot flatbreads. Store it in the fridge and eat within three days." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb45eb3bdbfd0cbff8f7" }
5799a923bbfb05effe6a2eaca4a7f8ec67239c34745e98a4dd581e50e372220b
Smoked salmon and dill sandwich recipe An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedsalmonanddillb_70056_16x9.jpg This is the perfect sandwich for a classy afternoon tea where, perhaps, a glass of prosecco can be had. 65g/2½oz softened butter1 heaped tsp fresh dill, choppedsqueeze of lemon juicesalt and freshly ground black pepper8 slices white or brown bread4-8 slices of smoked salmon, depending on size¼ cucumber, peeled and thinly sliced 65g/2½oz softened butter 1 heaped tsp fresh dill, chopped squeeze of lemon juice salt and freshly ground black pepper 8 slices white or brown bread 4-8 slices of smoked salmon, depending on size ¼ cucumber, peeled and thinly sliced Method Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread.Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration. Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread. Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread. Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration. Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/smokedsalmonanddillb_70056", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Smoked salmon and dill sandwich 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/smokedsalmonanddillb_70056_16x9.jpg This is the perfect sandwich for a classy afternoon tea where, perhaps, a glass of prosecco can be had. 65g/2½oz softened butter1 heaped tsp fresh dill, choppedsqueeze of lemon juicesalt and freshly ground black pepper8 slices white or brown bread4-8 slices of smoked salmon, depending on size¼ cucumber, peeled and thinly sliced 65g/2½oz softened butter 1 heaped tsp fresh dill, chopped squeeze of lemon juice salt and freshly ground black pepper 8 slices white or brown bread 4-8 slices of smoked salmon, depending on size ¼ cucumber, peeled and thinly sliced Method Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread.Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration. Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread. Mix together the butter, dill and a squeeze of lemon juice. Season with salt and pepper, then spread onto the 8 slices of bread. Place a slice of smoked salmon and some sliced cucumber on top of 4 pieces of bread and top with the remaining slices of bread. Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration. Trim away the crusts and cut each into 4 triangles. Arrange on an elegant platter with some wedges of lemon for decoration." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb45eb3bdbfd0cbff8f8" }
f433472d5370ca3eb052f6d4e3c58fb6915b8bd0831636f7f364df1392b37b87
Pasta salad recipe An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/picnic_pasta_salad_47257_16x9.jpg This is a perfect quick pasta salad recipe - whether you take it on a picnic or in your lunchbox. 300g/10½oz pasta shapes such as penne or macaroni250g/9oz cherry tomatoes, halvedsea salt100g/3½oz black olives, stoned, halved 200g/7oz feta cheese, crumbled225g/7oz baby spinach3 tbsp lemon-infused olive oil2 tbsp pine nuts, toastedlarge handful torn basil 300g/10½oz pasta shapes such as penne or macaroni 250g/9oz cherry tomatoes, halved sea salt 100g/3½oz black olives, stoned, halved 200g/7oz feta cheese, crumbled 225g/7oz baby spinach 3 tbsp lemon-infused olive oil 2 tbsp pine nuts, toasted large handful torn basil Method Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl.Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl. Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl. Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Recipe tips Use whatever pasta shapes you like such as penne or macaroni or add a handful of cooked chicken or ham. Pack the spinach separately if you’re not eating this salad straight away and mix it in before serving.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/picnic_pasta_salad_47257", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pasta salad recipe", "content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/picnic_pasta_salad_47257_16x9.jpg This is a perfect quick pasta salad recipe - whether you take it on a picnic or in your lunchbox. 300g/10½oz pasta shapes such as penne or macaroni250g/9oz cherry tomatoes, halvedsea salt100g/3½oz black olives, stoned, halved 200g/7oz feta cheese, crumbled225g/7oz baby spinach3 tbsp lemon-infused olive oil2 tbsp pine nuts, toastedlarge handful torn basil 300g/10½oz pasta shapes such as penne or macaroni 250g/9oz cherry tomatoes, halved sea salt 100g/3½oz black olives, stoned, halved 200g/7oz feta cheese, crumbled 225g/7oz baby spinach 3 tbsp lemon-infused olive oil 2 tbsp pine nuts, toasted large handful torn basil Method Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl.Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl. Cook the pasta in a large pan of salted boiling water until al dente. Drain the pasta, rinse in cold water and tip into a large bowl. Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Add the halved tomatoes to the pasta and sprinkle with sea salt. Add the olives, feta and spinach and drizzle with the lemon olive oil. Add the pine nuts and basil and toss gently before serving. Recipe tips Use whatever pasta shapes you like such as penne or macaroni or add a handful of cooked chicken or ham. Pack the spinach separately if you’re not eating this salad straight away and mix it in before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb45eb3bdbfd0cbff8f9" }
db5731ce259b80bf3a442b52d29bf962f5ddad7f17defc9d609c2e1d3f1ab6a1
Easy tuna salad pot recipe An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/layered_tuna_salad_pot_57760_16x9.jpg Put this filling tuna salad together the morning or night before and take it to work. Keep a pot of homemade dressing in your desk drawer for your salads. 100g/3½oz cooked and cooled brown rice1 carrot, peeled and coarsely grated4 cherry tomatoes, halved100g/3½oz tinned tuna steak, drained weight1 large handful mixed salad leaves2 tbsp mixed seeds, such as sunflower, pumpkin, linseed and sesamesea salt and freshly ground black pepper 100g/3½oz cooked and cooled brown rice 1 carrot, peeled and coarsely grated 4 cherry tomatoes, halved 100g/3½oz tinned tuna steak, drained weight 1 large handful mixed salad leaves 2 tbsp mixed seeds, such as sunflower, pumpkin, linseed and sesame sea salt and freshly ground black pepper 1 tbsp balsamic vinegar4 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 4 tbsp extra virgin olive oil Method To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.)Put the rice into a sturdy glass or plastic jar, or lidded container. Top with the grated carrot and tomatoes.Flake the tuna on top of the vegetables and season with pepper.Top with mixed leaves and then sprinkle with the seeds.Cover and keep chilled until ready to serve (up to 24 hours).Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.) To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.) Put the rice into a sturdy glass or plastic jar, or lidded container. Put the rice into a sturdy glass or plastic jar, or lidded container. Top with the grated carrot and tomatoes. Top with the grated carrot and tomatoes. Flake the tuna on top of the vegetables and season with pepper. Flake the tuna on top of the vegetables and season with pepper. Top with mixed leaves and then sprinkle with the seeds. Top with mixed leaves and then sprinkle with the seeds. Cover and keep chilled until ready to serve (up to 24 hours). Cover and keep chilled until ready to serve (up to 24 hours). Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. Recipe tips You’ll need around 40g/1½oz uncooked wholegrain rice to make 100g/3½oz cooked rice. You can buy cooked rice in sachets now, which is very convenient but more expensive.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/layered_tuna_salad_pot_57760", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy tuna salad pot recipe", "content": "An average of 5.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/layered_tuna_salad_pot_57760_16x9.jpg Put this filling tuna salad together the morning or night before and take it to work. Keep a pot of homemade dressing in your desk drawer for your salads. 100g/3½oz cooked and cooled brown rice1 carrot, peeled and coarsely grated4 cherry tomatoes, halved100g/3½oz tinned tuna steak, drained weight1 large handful mixed salad leaves2 tbsp mixed seeds, such as sunflower, pumpkin, linseed and sesamesea salt and freshly ground black pepper 100g/3½oz cooked and cooled brown rice 1 carrot, peeled and coarsely grated 4 cherry tomatoes, halved 100g/3½oz tinned tuna steak, drained weight 1 large handful mixed salad leaves 2 tbsp mixed seeds, such as sunflower, pumpkin, linseed and sesame sea salt and freshly ground black pepper 1 tbsp balsamic vinegar4 tbsp extra virgin olive oil 1 tbsp balsamic vinegar 4 tbsp extra virgin olive oil Method To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.)Put the rice into a sturdy glass or plastic jar, or lidded container. Top with the grated carrot and tomatoes.Flake the tuna on top of the vegetables and season with pepper.Top with mixed leaves and then sprinkle with the seeds.Cover and keep chilled until ready to serve (up to 24 hours).Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.) To make the dressing, put the vinegar and olive oil into a clean jam jar or kilner jar. Add a tiny pinch of salt and some pepper and shake together until well combined. (You can keep this dressing for up to a week – it makes enough for five servings.) Put the rice into a sturdy glass or plastic jar, or lidded container. Put the rice into a sturdy glass or plastic jar, or lidded container. Top with the grated carrot and tomatoes. Top with the grated carrot and tomatoes. Flake the tuna on top of the vegetables and season with pepper. Flake the tuna on top of the vegetables and season with pepper. Top with mixed leaves and then sprinkle with the seeds. Top with mixed leaves and then sprinkle with the seeds. Cover and keep chilled until ready to serve (up to 24 hours). Cover and keep chilled until ready to serve (up to 24 hours). Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. Give the dressing a good shake and drizzle 1 tablespoon over the salad. Toss everything lightly together and serve either in a bowl or in the jar. Recipe tips You’ll need around 40g/1½oz uncooked wholegrain rice to make 100g/3½oz cooked rice. You can buy cooked rice in sachets now, which is very convenient but more expensive." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb45eb3bdbfd0cbff8fa" }
ea706bac0f79ece8c1567c00ae03271381d49bf6f9e65adc263e509a288e5afd
Hot harissa tuna pasta recipe An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_harissa_tuna_pasta_73088_16x9.jpg Hot harissa paste spices up an easy tuna pasta meal that can be on the table in under 20 minutes. Each serving provides 470 kcal, 26g protein, 72g carbohydrates (of which 2g sugars), 7g fat (of which 1g saturates), 5g fibre and 0.9g salt. 200g/7oz pasta shapes145g tin tuna in brine, drainedsmall handful pine nuts, toasted1–1½ tsp harissa paste½ lemon, zest and juicegenerous handful fresh flatleaf parsley, roughly chopped1 tsp extra virgin olive oilsea salt and freshly ground black pepper 200g/7oz pasta shapes 145g tin tuna in brine, drained small handful pine nuts, toasted 1–1½ tsp harissa paste ½ lemon, zest and juice generous handful fresh flatleaf parsley, roughly chopped 1 tsp extra virgin olive oil sea salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving. Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/hot_harissa_tuna_pasta_73088", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Hot harissa tuna pasta recipe", "content": "An average of 4.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_harissa_tuna_pasta_73088_16x9.jpg Hot harissa paste spices up an easy tuna pasta meal that can be on the table in under 20 minutes. Each serving provides 470 kcal, 26g protein, 72g carbohydrates (of which 2g sugars), 7g fat (of which 1g saturates), 5g fibre and 0.9g salt. 200g/7oz pasta shapes145g tin tuna in brine, drainedsmall handful pine nuts, toasted1–1½ tsp harissa paste½ lemon, zest and juicegenerous handful fresh flatleaf parsley, roughly chopped1 tsp extra virgin olive oilsea salt and freshly ground black pepper 200g/7oz pasta shapes 145g tin tuna in brine, drained small handful pine nuts, toasted 1–1½ tsp harissa paste ½ lemon, zest and juice generous handful fresh flatleaf parsley, roughly chopped 1 tsp extra virgin olive oil sea salt and freshly ground black pepper Method Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving. Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Cook the pasta in a saucepan of boiling salted water for 10–12 minutes or according to packet instructions. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Meanwhile, place the tuna, pine nuts, harissa paste, lemon zest and juice, parsley, oil and a generous few grinds of salt and pepper in a large bowl and stir to combine. Set aside. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving. Drain the pasta and set aside a little of the cooking water. Return the pasta to the pan and stir in the tuna mixture, adding some of the reserved cooking water if you want a looser sauce. Season with a little more salt and pepper before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb46eb3bdbfd0cbff8fb" }
4e6f153baef67339b4365d03e24bd667b131df32b7aed79c281f26b51bd9ce39
Cheese scones recipe Using mature cheddar will give a stronger flavour to the scones, which means you don’t need to use quite as much. Grate on the fine shredding side of your grater rather than the coarse grate, so it is more evenly distributed throughout the scones. You could try sprinkling some extra cheddar, or perhaps finely grated Parmesan, on your scones before baking to make them extra cheesy. Glaze with beaten egg instead of milk for shinier, more golden tops. It’s best to use chilled butter for rubbing in (use straight from the fridge if you can). Using cold butter means it is more likely to stay in defined pieces lightly dusted in the flour which helps make the scones extra light and fluffy. Cut into small cubes and drop into the bowl with the flour and salt. Rub the butter into the flour between your fingertips and thumbs until it looks like fine breadcrumbs. Lift and drop the mixture through you fingers as you rub in to help incorporate more air. The proportions of fat to flour are less for scones than pastry, so it will look more floury when rubbed in. Scones need a soft dough, so add the milk and mix until it comes together and is spongy and light. Knead gently and just enough to make the dough smooth – if you over work it, the scones will toughen. You’ll need a extra flour dusted onto the work surface to stop it sticking. Dust a little over the top of the dough too, then use the palms of your hands to pat out to the desired thickness. You can use a rolling pin, but it probably isn’t worth it for such a small amount of dough. Brush off any excess flour before glazing. It’s essential to pat your dough out until it’s 2cm/¾in thick and no thinner – this will really help with the rise and make your scones look a whole lot more impressive. A plain round cutter is usually used for savoury scones, but a fluted cutter will work too. If you don’t have any cutters, then simply use a sharp knife to cut your scones into squares instead of rounds – they won’t look the same as a traditional scone, but they will still taste great. When cutting scones, it’s important to get a nice, sharp edge to encourage them to rise well. Press down in one clean action to cut the scone shape with your cutter, then lift off immediately. Use a palette knife or spatula to transfer the scone to a baking tray rather than fingers as you may squash the sides inadvertently and this will affect the rise. For extra savoury scones, add fried and cooled bacon bits to the rubbed in flour and butter before adding the milk. Keep the pieces small so the scones can be cut easily. For a veggie version, try chopped sun-dried tomatoes. A handful of freshly chopped parsley or chives can also be added – fresh herbs fleck the dough with green and add an extra burst of flavour. How to freeze Scones are best served the day you make them, but if you bake more than you need you can keep any leftover scones in a lidded container for up to 2 days. Alternatively, you can freeze the scones in a large, sealed freezer bag for up to 2 months. Best served warm, thaw at room temperature for a couple of hours and heat gently in a low oven for a few minutes before serving. You can also warm thawed scones in a microwave oven for 20–30 seconds, but make sure you serve quickly as they will toughen on cooling.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cheesescones_1287", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheese scones recipe", "content": "Using mature cheddar will give a stronger flavour to the scones, which means you don’t need to use quite as much. Grate on the fine shredding side of your grater rather than the coarse grate, so it is more evenly distributed throughout the scones. You could try sprinkling some extra cheddar, or perhaps finely grated Parmesan, on your scones before baking to make them extra cheesy. Glaze with beaten egg instead of milk for shinier, more golden tops. It’s best to use chilled butter for rubbing in (use straight from the fridge if you can). Using cold butter means it is more likely to stay in defined pieces lightly dusted in the flour which helps make the scones extra light and fluffy. Cut into small cubes and drop into the bowl with the flour and salt. Rub the butter into the flour between your fingertips and thumbs until it looks like fine breadcrumbs. Lift and drop the mixture through you fingers as you rub in to help incorporate more air. The proportions of fat to flour are less for scones than pastry, so it will look more floury when rubbed in. Scones need a soft dough, so add the milk and mix until it comes together and is spongy and light. Knead gently and just enough to make the dough smooth – if you over work it, the scones will toughen. You’ll need a extra flour dusted onto the work surface to stop it sticking. Dust a little over the top of the dough too, then use the palms of your hands to pat out to the desired thickness. You can use a rolling pin, but it probably isn’t worth it for such a small amount of dough. Brush off any excess flour before glazing. It’s essential to pat your dough out until it’s 2cm/¾in thick and no thinner – this will really help with the rise and make your scones look a whole lot more impressive. A plain round cutter is usually used for savoury scones, but a fluted cutter will work too. If you don’t have any cutters, then simply use a sharp knife to cut your scones into squares instead of rounds – they won’t look the same as a traditional scone, but they will still taste great. When cutting scones, it’s important to get a nice, sharp edge to encourage them to rise well. Press down in one clean action to cut the scone shape with your cutter, then lift off immediately. Use a palette knife or spatula to transfer the scone to a baking tray rather than fingers as you may squash the sides inadvertently and this will affect the rise. For extra savoury scones, add fried and cooled bacon bits to the rubbed in flour and butter before adding the milk. Keep the pieces small so the scones can be cut easily. For a veggie version, try chopped sun-dried tomatoes. A handful of freshly chopped parsley or chives can also be added – fresh herbs fleck the dough with green and add an extra burst of flavour. How to freeze Scones are best served the day you make them, but if you bake more than you need you can keep any leftover scones in a lidded container for up to 2 days. Alternatively, you can freeze the scones in a large, sealed freezer bag for up to 2 months. Best served warm, thaw at room temperature for a couple of hours and heat gently in a low oven for a few minutes before serving. You can also warm thawed scones in a microwave oven for 20–30 seconds, but make sure you serve quickly as they will toughen on cooling." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb46eb3bdbfd0cbff8fc" }
fba7ae7e87aa607970ea44a1d3e29369b1294a1bf379e424a16b6fe8bae3a259
Salsa, chickpea and couscous salad recipe An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_chickpea_and_16068_16x9.jpg Use up leftover salsa or make one from scratch for this hearty couscous salad. Top with grilled halloumi or chicken, if you like. 3 ripe tomatoes, finely chopped½ onion or 4 spring onions, finely choppedhandful coriander, finely chopped1 green or red chilli, finely chopped or ¼ tsp chilli flakes1 lime or lemon, juice onlygenerous pinch salt 3 ripe tomatoes, finely chopped ½ onion or 4 spring onions, finely chopped handful coriander, finely chopped 1 green or red chilli, finely chopped or ¼ tsp chilli flakes 1 lime or lemon, juice only generous pinch salt 2 tbsp olive oil1 garlic clove, crushed½ tbsp fresh lemon juicepinch sugarfreshly ground black pepper 2 tbsp olive oil 1 garlic clove, crushed ½ tbsp fresh lemon juice pinch sugar freshly ground black pepper ¼ cucumber, diced 1 Little Gem lettuce, shredded400g tin chickpeas, drained and rinsed100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up ¼ cucumber, diced 1 Little Gem lettuce, shredded 400g tin chickpeas, drained and rinsed 100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up Method To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine.To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine. To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine. To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. Recipe tips You can make this salad more substantial by adding grilled halloumi, some crumbled feta, olives or grilled chicken breasts. This can easily be made gluten-free by replacing the couscous with cooked rice, quinoa or buckwheat.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salsa_chickpea_and_16068", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salsa, chickpea and couscous salad recipe", "content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salsa_chickpea_and_16068_16x9.jpg Use up leftover salsa or make one from scratch for this hearty couscous salad. Top with grilled halloumi or chicken, if you like. 3 ripe tomatoes, finely chopped½ onion or 4 spring onions, finely choppedhandful coriander, finely chopped1 green or red chilli, finely chopped or ¼ tsp chilli flakes1 lime or lemon, juice onlygenerous pinch salt 3 ripe tomatoes, finely chopped ½ onion or 4 spring onions, finely chopped handful coriander, finely chopped 1 green or red chilli, finely chopped or ¼ tsp chilli flakes 1 lime or lemon, juice only generous pinch salt 2 tbsp olive oil1 garlic clove, crushed½ tbsp fresh lemon juicepinch sugarfreshly ground black pepper 2 tbsp olive oil 1 garlic clove, crushed ½ tbsp fresh lemon juice pinch sugar freshly ground black pepper ¼ cucumber, diced 1 Little Gem lettuce, shredded400g tin chickpeas, drained and rinsed100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up ¼ cucumber, diced 1 Little Gem lettuce, shredded 400g tin chickpeas, drained and rinsed 100g/3½oz couscous, soaked in about 150ml/5fl oz stock or boiling water and fluffed up Method To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine.To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine. To make the salsa, combine the tomatoes, onion, coriander and chilli in a large bowl. Squeeze over the lime or lemon juice and season with salt. Mix to combine. To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. To make the dressing, mix together the olive oil, garlic and lemon juice until combined. Season with a pinch of sugar and salt and pepper. Set aside. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. Add all the salad ingredients to the salsa and mix. Drizzle over the dressing. Will keep in an airtight container in the fridge for 2 days. Recipe tips You can make this salad more substantial by adding grilled halloumi, some crumbled feta, olives or grilled chicken breasts. This can easily be made gluten-free by replacing the couscous with cooked rice, quinoa or buckwheat." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb46eb3bdbfd0cbff8fd" }
59a5779585d2b1ce4bf4e8858cfe4b6760e683c7748c891f4cbb2f4067f22a85
Steak pasty recipe An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornishpasty_89627_16x9.jpg Try the Hairy Biker's recipe for a classic steak pasty - these are great to make ahead for a party or picnic. 225g/½lb plain flour, plus extra for dusting1 tsp baking powder½ tsp salt60g/2½oz unsalted butter1 free-range egg, yolk only60ml/2½fl oz water1 free-range egg, beaten, for glazing 225g/½lb plain flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 60g/2½oz unsalted butter 1 free-range egg, yolk only 60ml/2½fl oz water 1 free-range egg, beaten, for glazing 50g/2oz swede, finely chopped150g/5½oz potato, peeled and cut into cubes50g/2oz onion, finely chopped 100g/3½oz rib-eye steak, cut into small pieces1 tbsp chopped fresh parsleysalt and freshly ground black pepper 50g/2oz swede, finely chopped 150g/5½oz potato, peeled and cut into cubes 50g/2oz onion, finely chopped 100g/3½oz rib-eye steak, cut into small pieces 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.Preheat the oven to 180C/350F/Gas 4.Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper.Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cornishpasty_89627", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Steak pasty recipe", "content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cornishpasty_89627_16x9.jpg Try the Hairy Biker's recipe for a classic steak pasty - these are great to make ahead for a party or picnic. 225g/½lb plain flour, plus extra for dusting1 tsp baking powder½ tsp salt60g/2½oz unsalted butter1 free-range egg, yolk only60ml/2½fl oz water1 free-range egg, beaten, for glazing 225g/½lb plain flour, plus extra for dusting 1 tsp baking powder ½ tsp salt 60g/2½oz unsalted butter 1 free-range egg, yolk only 60ml/2½fl oz water 1 free-range egg, beaten, for glazing 50g/2oz swede, finely chopped150g/5½oz potato, peeled and cut into cubes50g/2oz onion, finely chopped 100g/3½oz rib-eye steak, cut into small pieces1 tbsp chopped fresh parsleysalt and freshly ground black pepper 50g/2oz swede, finely chopped 150g/5½oz potato, peeled and cut into cubes 50g/2oz onion, finely chopped 100g/3½oz rib-eye steak, cut into small pieces 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside.Preheat the oven to 180C/350F/Gas 4.Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper.Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg.Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. For the pastry, pulse the flour, baking powder, salt, butter and egg yolk in a food processor until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all the water.) Roll the dough into a ball, then wrap it in cling film and chill in the fridge for an hour. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside. Meanwhile, for the filling, bring a pan of salted, boiling water to the boil. Add the chopped swede and potato and cook for 4-5 minutes, until tender, then drain well, refresh in cold water and set aside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Roll the chilled pastry out onto a clean, floured work surface. Cut a large disc from the pastry using a dinner plate as a template. Place the onions in a line down the middle of the pastry disc. Spoon the chopped steak on top, then spoon the cooked potato and swede over it. Sprinkle with the chopped parsley and season, to taste, with salt and freshly ground black pepper. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg. Brush the edge of the pastry disc with some of the beaten egg. Draw the edges of the pastry together and crimp them with your fingers to seal so that the seal sits on top of the filling. Using a knife, make a small hole in the top of the pasty and brush all over with the remaining beaten egg. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown. Place the pasty onto a baking tray and bake in the oven for 25-30 minutes, or until golden-brown." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb46eb3bdbfd0cbff8fe" }
8717a7eb2a1ba59fec749e49b6268ee1716c4c65f06ff3f92a972a4a87e5b53a
Lunchbox roll-ups recipe An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lunchbox_roll-ups_89787_16x9.jpg A wrap is a great alternative to the standard packed lunch sandwich. These easy lunchbox roll-ups can be made the night before to beat the morning rush! 1 tortilla wrap 1 tortilla wrap 1 tbsp cream cheese½ small cucumber, peeled into ribbons 100g/3½oz smoked salmon (about 4 slices)black pepper (optional) 1 tbsp cream cheese ½ small cucumber, peeled into ribbons 100g/3½oz smoked salmon (about 4 slices) black pepper (optional) 2 tbsp hummus30g/1oz carrot, grated30g/1oz red pepper, finely diced30g/1oz red cabbage, finely shreddedhandful spinach 2 tbsp hummus 30g/1oz carrot, grated 30g/1oz red pepper, finely diced 30g/1oz red cabbage, finely shredded handful spinach 2 tsp mayonnaise 2 tsp sun-dried tomato pesto3 squares ready-sliced mozzarella6–7 slices salamihandful large basil leaves 2 tsp mayonnaise 2 tsp sun-dried tomato pesto 3 squares ready-sliced mozzarella 6–7 slices salami handful large basil leaves Method To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces. To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lunchbox_roll-ups_89787", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lunchbox roll-ups recipe", "content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lunchbox_roll-ups_89787_16x9.jpg A wrap is a great alternative to the standard packed lunch sandwich. These easy lunchbox roll-ups can be made the night before to beat the morning rush! 1 tortilla wrap 1 tortilla wrap 1 tbsp cream cheese½ small cucumber, peeled into ribbons 100g/3½oz smoked salmon (about 4 slices)black pepper (optional) 1 tbsp cream cheese ½ small cucumber, peeled into ribbons 100g/3½oz smoked salmon (about 4 slices) black pepper (optional) 2 tbsp hummus30g/1oz carrot, grated30g/1oz red pepper, finely diced30g/1oz red cabbage, finely shreddedhandful spinach 2 tbsp hummus 30g/1oz carrot, grated 30g/1oz red pepper, finely diced 30g/1oz red cabbage, finely shredded handful spinach 2 tsp mayonnaise 2 tsp sun-dried tomato pesto3 squares ready-sliced mozzarella6–7 slices salamihandful large basil leaves 2 tsp mayonnaise 2 tsp sun-dried tomato pesto 3 squares ready-sliced mozzarella 6–7 slices salami handful large basil leaves Method To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces. To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb48eb3bdbfd0cbff8ff" }
39f6dc49187de0949a07c55bd32b37bb82a24314c7503fdda93b2119f1ef4e08
Crispy air fryer pasta bow snacks recipe An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_air_fryer_pasta_46149_16x9.jpg Leftover cooked pasta turned into crunchy snacks – a dream come true for every parent of a toddler. This recipe makes four child-sized portions or enough for two adults. 200g/7oz cooked farfalle (pasta bows)2 tsp extra virgin olive oil1 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)¼ tsp garlic granulesfew grinds black pepperpinch each of dried oregano, parsley, rosemary and thyme (or 1 tsp dried Italian herb blend)pinch sea salt 200g/7oz cooked farfalle (pasta bows) 2 tsp extra virgin olive oil 1 tbsp finely grated Parmesan (or alternative vegetarian hard cheese) ¼ tsp garlic granules few grinds black pepper pinch each of dried oregano, parsley, rosemary and thyme (or 1 tsp dried Italian herb blend) pinch sea salt Method Preheat the air fryer to 200C.Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket.Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket. Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Recipe tips If you don't have an air fryer you can spread the pasta out on a lined baking tray (make sure they are not overlapping) and bake at 200C/180C Fan/Gas 6 for about 20 minutes, or until golden-brown
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/crispy_air_fryer_pasta_46149", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Crispy air fryer pasta bow snacks recipe", "content": "An average of 3.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_air_fryer_pasta_46149_16x9.jpg Leftover cooked pasta turned into crunchy snacks – a dream come true for every parent of a toddler. This recipe makes four child-sized portions or enough for two adults. 200g/7oz cooked farfalle (pasta bows)2 tsp extra virgin olive oil1 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)¼ tsp garlic granulesfew grinds black pepperpinch each of dried oregano, parsley, rosemary and thyme (or 1 tsp dried Italian herb blend)pinch sea salt 200g/7oz cooked farfalle (pasta bows) 2 tsp extra virgin olive oil 1 tbsp finely grated Parmesan (or alternative vegetarian hard cheese) ¼ tsp garlic granules few grinds black pepper pinch each of dried oregano, parsley, rosemary and thyme (or 1 tsp dried Italian herb blend) pinch sea salt Method Preheat the air fryer to 200C.Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket.Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket. Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Recipe tips If you don't have an air fryer you can spread the pasta out on a lined baking tray (make sure they are not overlapping) and bake at 200C/180C Fan/Gas 6 for about 20 minutes, or until golden-brown" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb48eb3bdbfd0cbff900" }
9d8f0e13d9f9b8daf792a9a543debcfc739fa48d8d5cadf9fc2e446d65c8f711
Spiced crispy pitta chips and chickpeas recipe An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crisp_pitta_chickpeas_25852_16x9.jpg Use your air-fryer to whip up a healthy and delicious snack or light lunch of pitta chips with crispy chickpeas and hummus. They are also great as nibbles if you have friends coming round. Each serving provides 305 kcal, 8.8g protein, 28.8g carbohydrate (of which 1.5g sugars), 16g fat (of which 2.2g saturates), 5.1g fibre and 0.38g salt. ½ x 400g tin chickpeas, drained and rinsed 2 tbsp olive oil 1 pitta bread ½ tsp ground cumin ½ tsp smoked paprika ¼ tsp garlic granules salt and freshly ground black pepper, to taste hummus, to serve ½ x 400g tin chickpeas, drained and rinsed 2 tbsp olive oil 1 pitta bread ½ tsp ground cumin ½ tsp smoked paprika ¼ tsp garlic granules salt and freshly ground black pepper, to taste hummus, to serve Method Preheat the air fryer to 195C. Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins.In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper. Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking. Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart. Add the remaining olive oil to the mixing bowl, along with the pieces of pitta. When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer. Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting. Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus. Preheat the air fryer to 195C. Preheat the air fryer to 195C. Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins. Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins. In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper. In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper. Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking. Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking. Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart. Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart. Add the remaining olive oil to the mixing bowl, along with the pieces of pitta. Add the remaining olive oil to the mixing bowl, along with the pieces of pitta. When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer. When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer. Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting. Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting. Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus. Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus. Recipe tips Feel free to use the recipe as a guide and swap in whatever spices you prefer for this recipe. The remaining half a tin of chickpeas is the perfect amount for making a small batch of hummus.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/crisp_pitta_chickpeas_25852", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spiced crispy pitta chips and chickpeas recipe", "content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crisp_pitta_chickpeas_25852_16x9.jpg Use your air-fryer to whip up a healthy and delicious snack or light lunch of pitta chips with crispy chickpeas and hummus. They are also great as nibbles if you have friends coming round. Each serving provides 305 kcal, 8.8g protein, 28.8g carbohydrate (of which 1.5g sugars), 16g fat (of which 2.2g saturates), 5.1g fibre and 0.38g salt. ½ x 400g tin chickpeas, drained and rinsed 2 tbsp olive oil 1 pitta bread ½ tsp ground cumin ½ tsp smoked paprika ¼ tsp garlic granules salt and freshly ground black pepper, to taste hummus, to serve ½ x 400g tin chickpeas, drained and rinsed 2 tbsp olive oil 1 pitta bread ½ tsp ground cumin ½ tsp smoked paprika ¼ tsp garlic granules salt and freshly ground black pepper, to taste hummus, to serve Method Preheat the air fryer to 195C. Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins.In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper. Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking. Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart. Add the remaining olive oil to the mixing bowl, along with the pieces of pitta. When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer. Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting. Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus. Preheat the air fryer to 195C. Preheat the air fryer to 195C. Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins. Tip the drained chickpeas onto a clean tea towel and rub until dry and the skins have been rubbed off. Discard the skins. In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper. In a large mixing bowl, combine the well-dried and skinned chickpeas and half of the olive oil. Season with salt and freshly ground black pepper. Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking. Tip into the air fryer basket (reserve the mixing bowl!) and set the timer for 10 minutes. Shake the basket of the air fryer halfway through cooking. Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart. Cut the pitta bread into triangles. You will see the pitta is made of two layers of bread, carefully pull the layers apart. Add the remaining olive oil to the mixing bowl, along with the pieces of pitta. Add the remaining olive oil to the mixing bowl, along with the pieces of pitta. When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer. When the timer goes off, tip the chickpeas into the bowl too. Toss everything until evenly coated and then tip everything back into the air fryer. Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting. Cook for 7–8 more minutes, or until the pitta chips are crisp and the chickpeas are golden-brown. Shake halfway for even roasting. Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus. Tip everything back into the bowl and sprinkle with the spices. Shake well and serve with hummus. Recipe tips Feel free to use the recipe as a guide and swap in whatever spices you prefer for this recipe. The remaining half a tin of chickpeas is the perfect amount for making a small batch of hummus." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb48eb3bdbfd0cbff901" }
b87ca956f0be10c2b2fea944727edf6c588e484ae3c785401f2990d30de3de46
Frozen yoghurt bites recipe An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/frozen_yoghurt_bites_52694_16x9.jpg Frozen yoghurt for breakfast? Ah go on then. Drizzle with chocolate and top with granola for a more indulgent treat or simply keep them plain if you prefer. 2 tbsp clear honey 300g/10½oz Greek-style yoghurt 300g/10½oz mixed fresh fruit such as strawberries, blueberries, mango and kiwi, chopped into small pieces (blueberries left whole) 100g/3½oz chocolate, broken into pieces (optional)30g/1oz granola (optional) 2 tbsp clear honey 300g/10½oz Greek-style yoghurt 300g/10½oz mixed fresh fruit such as strawberries, blueberries, mango and kiwi, chopped into small pieces (blueberries left whole) 100g/3½oz chocolate, broken into pieces (optional) 30g/1oz granola (optional) Method Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. In a bowl, mix together the honey and yoghurt, then combine with the fruits. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. In a bowl, mix together the honey and yoghurt, then combine with the fruits. In a bowl, mix together the honey and yoghurt, then combine with the fruits. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Recipe tips This recipe works just as well with frozen berries.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/frozen_yoghurt_bites_52694", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Frozen yoghurt bites recipe", "content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/frozen_yoghurt_bites_52694_16x9.jpg Frozen yoghurt for breakfast? Ah go on then. Drizzle with chocolate and top with granola for a more indulgent treat or simply keep them plain if you prefer. 2 tbsp clear honey 300g/10½oz Greek-style yoghurt 300g/10½oz mixed fresh fruit such as strawberries, blueberries, mango and kiwi, chopped into small pieces (blueberries left whole) 100g/3½oz chocolate, broken into pieces (optional)30g/1oz granola (optional) 2 tbsp clear honey 300g/10½oz Greek-style yoghurt 300g/10½oz mixed fresh fruit such as strawberries, blueberries, mango and kiwi, chopped into small pieces (blueberries left whole) 100g/3½oz chocolate, broken into pieces (optional) 30g/1oz granola (optional) Method Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. In a bowl, mix together the honey and yoghurt, then combine with the fruits. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. In a bowl, mix together the honey and yoghurt, then combine with the fruits. In a bowl, mix together the honey and yoghurt, then combine with the fruits. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Recipe tips This recipe works just as well with frozen berries." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb49eb3bdbfd0cbff902" }
9741c3e38bc075836d36a954cf70edb6fd30ea692e227b23bc1f2cb42a93307f
Bacon and egg bites recipe An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_egg_bites_26820_16x9.jpg These tasty breakfast bites can be customised for any member of the family. Top with grated cheese before baking, or add fried mushrooms, a little thyme or chilli to the egg. Serve hot with buttered toast for brunch, or even cold as a packed lunch. Each bite provides 131 kcal, 11g protein, 0.5g carbohydrates (of which 0.5g sugars), 9g fat (of which 3g saturates), 0g fibre and 0.8g salt. 12 bacon medallions12 free-range eggs12 small cherry tomatoes, halvedfreshly ground black pepper6 slices of bread, to serveknob of butter, to spread 12 bacon medallions 12 free-range eggs 12 small cherry tomatoes, halved freshly ground black pepper 6 slices of bread, to serve knob of butter, to spread Method Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape.Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves.Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes.Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person. Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape. Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves. Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves. Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes. Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes. Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person. Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bacon_and_egg_bites_26820", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bacon and egg bites recipe", "content": "An average of 4.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bacon_and_egg_bites_26820_16x9.jpg These tasty breakfast bites can be customised for any member of the family. Top with grated cheese before baking, or add fried mushrooms, a little thyme or chilli to the egg. Serve hot with buttered toast for brunch, or even cold as a packed lunch. Each bite provides 131 kcal, 11g protein, 0.5g carbohydrates (of which 0.5g sugars), 9g fat (of which 3g saturates), 0g fibre and 0.8g salt. 12 bacon medallions12 free-range eggs12 small cherry tomatoes, halvedfreshly ground black pepper6 slices of bread, to serveknob of butter, to spread 12 bacon medallions 12 free-range eggs 12 small cherry tomatoes, halved freshly ground black pepper 6 slices of bread, to serve knob of butter, to spread Method Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape.Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves.Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes.Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person. Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape. Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves. Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves. Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes. Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes. Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person. Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb49eb3bdbfd0cbff903" }
c2b3b0a10ce7a6c25e056a87f074e19d0d7fc2766a74dbb71972dc41ef606045
Peanut and coconut energy balls recipe An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_and_coconut_balls_71051_16x9.jpg 50g/1¾oz linseeds (also known as flaxseeds)250g/9oz roasted unsalted peanuts50g/1¾oz desiccated coconut100g/3½oz dates, roughly chopped100g/3½oz chia seeds2 tbsp warm water 50g/1¾oz linseeds (also known as flaxseeds) 250g/9oz roasted unsalted peanuts 50g/1¾oz desiccated coconut 100g/3½oz dates, roughly chopped 100g/3½oz chia seeds 2 tbsp warm water Method Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together.Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball.Tip out onto a board and divide into 20. Roll each piece into a ball.Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together. Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together. Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball. Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball. Tip out onto a board and divide into 20. Roll each piece into a ball. Tip out onto a board and divide into 20. Roll each piece into a ball. Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Recipe tips These can be kept at room temperature, or in a sealed container in the fridge if the weather is warm.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/peanut_and_coconut_balls_71051", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Peanut and coconut energy balls recipe", "content": "An average of 3.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/peanut_and_coconut_balls_71051_16x9.jpg 50g/1¾oz linseeds (also known as flaxseeds)250g/9oz roasted unsalted peanuts50g/1¾oz desiccated coconut100g/3½oz dates, roughly chopped100g/3½oz chia seeds2 tbsp warm water 50g/1¾oz linseeds (also known as flaxseeds) 250g/9oz roasted unsalted peanuts 50g/1¾oz desiccated coconut 100g/3½oz dates, roughly chopped 100g/3½oz chia seeds 2 tbsp warm water Method Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together.Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball.Tip out onto a board and divide into 20. Roll each piece into a ball.Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together. Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together. Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball. Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball. Tip out onto a board and divide into 20. Roll each piece into a ball. Tip out onto a board and divide into 20. Roll each piece into a ball. Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Recipe tips These can be kept at room temperature, or in a sealed container in the fridge if the weather is warm." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb49eb3bdbfd0cbff904" }
ea99d5d29cff52f1f4ed3032fb642823b018b6cea0f3d0cb564a9f14a6e7e96f
Apricot and chocolate bars recipe An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_and_chocolate_85056_16x9.jpg These easy no bake energy bars are a nutritional powerhouse, full of healthy fats and fibre. (Plus chocolate!) They keep in the fridge for up to 2 weeks. Each serving provides 170 kcal, 4g protein, 12.5g carbohydrates (of which 11g sugars), 11g fat (of which 4.5g saturates), 3g fibre and trace salt. 150g/5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped 150g/5½oz ready-to-eat dried apricots, quartered200g/7oz soft pitted dates, quartered50g/1¾oz coconut oil 3 tbsp pure cocoa powder3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax 150g/5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped 150g/5½oz ready-to-eat dried apricots, quartered 200g/7oz soft pitted dates, quartered 50g/1¾oz coconut oil 3 tbsp pure cocoa powder 3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax Method Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides.Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth.Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula.Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid.Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge. Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides. Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid. Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge. Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/apricot_and_chocolate_85056", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Apricot and chocolate bars recipe", "content": "An average of 4.8 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_and_chocolate_85056_16x9.jpg These easy no bake energy bars are a nutritional powerhouse, full of healthy fats and fibre. (Plus chocolate!) They keep in the fridge for up to 2 weeks. Each serving provides 170 kcal, 4g protein, 12.5g carbohydrates (of which 11g sugars), 11g fat (of which 4.5g saturates), 3g fibre and trace salt. 150g/5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped 150g/5½oz ready-to-eat dried apricots, quartered200g/7oz soft pitted dates, quartered50g/1¾oz coconut oil 3 tbsp pure cocoa powder3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax 150g/5½oz mixed nuts, such as almonds, hazelnuts, Brazil nuts and walnuts, roughly chopped 150g/5½oz ready-to-eat dried apricots, quartered 200g/7oz soft pitted dates, quartered 50g/1¾oz coconut oil 3 tbsp pure cocoa powder 3 tbsp mixed seeds, such as sunflower, pumpkin, sesame and flax Method Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides.Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth.Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula.Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid.Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge. Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides. Line a 20cm/8in square cake tin with cling film, leaving plenty overhanging the sides. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the nuts in a food processor and blitz until finely chopped, but not ground to a powder – you want them to add a lovely crunch. Tip them into a bowl. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Put the apricots and dates in the food processor and blend to a thick paste, but don’t let it get too smooth. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Return the nuts to the food processor and add the coconut oil, cocoa powder and seeds. Blend until the mixture comes together. You may need to remove the lid and push the mixture down a couple of times with a spatula. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid. Spread the paste over the base of the tin and smooth the surface. Bring the excess cling film up and over the mixture to cover completely. Put in the freezer for 30–60 minutes, or until solid. Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge. Take the tray out of the freezer, unwrap and place on a board. Cut into 16 squares, and transfer to a lidded container. Interleave with sheets of baking paper so the bars don’t stick together and keep in the fridge." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4aeb3bdbfd0cbff905" }
38bfc36f0af723b97766e5cf04e8642aa589629db4015c78f2593e0b14e1678b
Yoghurt bark recipe An average of 3.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yoghurt_bark_61849_16x9.jpg Frozen yoghurt bark scattered with your favourite fruit and nuts is a really simple, healthy snack that satisfies those sweet cravings. Try our three topping ideas, or get creative with your own. Each serving of the berry and pistachio bark provides 123 kcal, 10g protein, 5.6g carbohydrate (of which 2.3g sugars), 6.1g fat (of which 3.2g saturates), 2.3g fibre and 0.08g salt. 500g/1lb 2oz yoghurt, low-fat Greek, coconut, soya or thick kefir 500g/1lb 2oz yoghurt, low-fat Greek, coconut, soya or thick kefir 150g/5½oz frozen mixed berries30g/1oz pistachios, roughly chopped1 tbsp honey or maple syrup 150g/5½oz frozen mixed berries 30g/1oz pistachios, roughly chopped 1 tbsp honey or maple syrup 100g/3½oz chopped pitted dates25g/1oz almonds, roughly chopped1 orange, finely grated zest only 100g/3½oz chopped pitted dates 25g/1oz almonds, roughly chopped 1 orange, finely grated zest only 3 figs, roughly chopped150g/5½oz raspberriespinch ground cinnamon 3 figs, roughly chopped 150g/5½oz raspberries pinch ground cinnamon Method Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid.Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid. Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Recipe tips Each serving of the date and orange bark provides 154 kcal, 10g protein, 14g carbohydrate (of which 13g sugars), 2.8g fat (of which 0.3g saturates), 2.1g fibre and 0.08g salt. Each serving of the fig and raspberry bark provides 101 kcal, 9.4g protein, 13g carbohydrate (of which 12g sugars), 0.5g fat (of which 0.1g saturates), 3g fibre and 0.1g salt.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/yoghurt_bark_61849", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Yoghurt bark recipe", "content": "An average of 3.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/yoghurt_bark_61849_16x9.jpg Frozen yoghurt bark scattered with your favourite fruit and nuts is a really simple, healthy snack that satisfies those sweet cravings. Try our three topping ideas, or get creative with your own. Each serving of the berry and pistachio bark provides 123 kcal, 10g protein, 5.6g carbohydrate (of which 2.3g sugars), 6.1g fat (of which 3.2g saturates), 2.3g fibre and 0.08g salt. 500g/1lb 2oz yoghurt, low-fat Greek, coconut, soya or thick kefir 500g/1lb 2oz yoghurt, low-fat Greek, coconut, soya or thick kefir 150g/5½oz frozen mixed berries30g/1oz pistachios, roughly chopped1 tbsp honey or maple syrup 150g/5½oz frozen mixed berries 30g/1oz pistachios, roughly chopped 1 tbsp honey or maple syrup 100g/3½oz chopped pitted dates25g/1oz almonds, roughly chopped1 orange, finely grated zest only 100g/3½oz chopped pitted dates 25g/1oz almonds, roughly chopped 1 orange, finely grated zest only 3 figs, roughly chopped150g/5½oz raspberriespinch ground cinnamon 3 figs, roughly chopped 150g/5½oz raspberries pinch ground cinnamon Method Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid.Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid. Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Recipe tips Each serving of the date and orange bark provides 154 kcal, 10g protein, 14g carbohydrate (of which 13g sugars), 2.8g fat (of which 0.3g saturates), 2.1g fibre and 0.08g salt. Each serving of the fig and raspberry bark provides 101 kcal, 9.4g protein, 13g carbohydrate (of which 12g sugars), 0.5g fat (of which 0.1g saturates), 3g fibre and 0.1g salt." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4aeb3bdbfd0cbff906" }
e8c3559a707efaaad5bac8047fd962d64966ece51253cefe049333a08739b094
Trail mix recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/trail_mix_09526_16x9.jpg The perfect snack for popping into lunchboxes or taking out on adventures. The suggested ingredients have a good balance of dried fruit to nuts, and a mix of flavours and textures, but feel free to switch the ingredients according to your taste. 100g/3½oz dried banana chips100g/3½oz raisins75g/2⅔oz dried apricots75g/2⅔oz whole (unblanched) almonds or hazelnuts50g/1¾oz golden raisins50g/1¾oz dried cranberries50g/1¾oz red-skinned peanuts or unsalted pistachios50g/1¾oz coconut chips50g/1¾oz walnut or pecan halves 100g/3½oz dried banana chips 100g/3½oz raisins 75g/2⅔oz dried apricots 75g/2⅔oz whole (unblanched) almonds or hazelnuts 50g/1¾oz golden raisins 50g/1¾oz dried cranberries 50g/1¾oz red-skinned peanuts or unsalted pistachios 50g/1¾oz coconut chips 50g/1¾oz walnut or pecan halves Method Tip the banana chips and raisins into a large mixing bowl. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine.Serve or store in an airtight box or jar for 3–4 weeks. Tip the banana chips and raisins into a large mixing bowl. Tip the banana chips and raisins into a large mixing bowl. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine. Serve or store in an airtight box or jar for 3–4 weeks. Serve or store in an airtight box or jar for 3–4 weeks. Recipe tips Add or swap in dried apple slices, pears, dried tropical fruit such as mango or papaya, dried strawberries, blueberries or cherries. Red-skinned peanuts or hazelnuts are also a good addition or substitution.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/trail_mix_09526", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Trail mix recipe", "content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/trail_mix_09526_16x9.jpg The perfect snack for popping into lunchboxes or taking out on adventures. The suggested ingredients have a good balance of dried fruit to nuts, and a mix of flavours and textures, but feel free to switch the ingredients according to your taste. 100g/3½oz dried banana chips100g/3½oz raisins75g/2⅔oz dried apricots75g/2⅔oz whole (unblanched) almonds or hazelnuts50g/1¾oz golden raisins50g/1¾oz dried cranberries50g/1¾oz red-skinned peanuts or unsalted pistachios50g/1¾oz coconut chips50g/1¾oz walnut or pecan halves 100g/3½oz dried banana chips 100g/3½oz raisins 75g/2⅔oz dried apricots 75g/2⅔oz whole (unblanched) almonds or hazelnuts 50g/1¾oz golden raisins 50g/1¾oz dried cranberries 50g/1¾oz red-skinned peanuts or unsalted pistachios 50g/1¾oz coconut chips 50g/1¾oz walnut or pecan halves Method Tip the banana chips and raisins into a large mixing bowl. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine.Serve or store in an airtight box or jar for 3–4 weeks. Tip the banana chips and raisins into a large mixing bowl. Tip the banana chips and raisins into a large mixing bowl. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine. Serve or store in an airtight box or jar for 3–4 weeks. Serve or store in an airtight box or jar for 3–4 weeks. Recipe tips Add or swap in dried apple slices, pears, dried tropical fruit such as mango or papaya, dried strawberries, blueberries or cherries. Red-skinned peanuts or hazelnuts are also a good addition or substitution." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4aeb3bdbfd0cbff907" }
442414dcf6573ee862ad4ead70acbbea1e5c077e65129410281cd67defd991a1
Pizza pinwheels recipe An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pizza_pinwheels_83856_16x9.jpg These pastry pizza pinwheels are a sure-fire winner with kids. A brilliant snack for a party, picnic or lunchbox. 2 tbsp tomato purée1½ tbsp tomato ketchup 1 tsp dried basil½ tsp garlic granules 375g ready-rolled puff pastry175g/6oz mix of grated mozzarella and cheddar1 free-range egg, beaten 2 tbsp tomato purée 1½ tbsp tomato ketchup 1 tsp dried basil ½ tsp garlic granules 375g ready-rolled puff pastry 175g/6oz mix of grated mozzarella and cheddar 1 free-range egg, beaten Method Line a large baking sheet with baking paper. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg.Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely. Line a large baking sheet with baking paper. Line a large baking sheet with baking paper. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg. Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely. Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pizza_pinwheels_83856", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pizza pinwheels recipe", "content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pizza_pinwheels_83856_16x9.jpg These pastry pizza pinwheels are a sure-fire winner with kids. A brilliant snack for a party, picnic or lunchbox. 2 tbsp tomato purée1½ tbsp tomato ketchup 1 tsp dried basil½ tsp garlic granules 375g ready-rolled puff pastry175g/6oz mix of grated mozzarella and cheddar1 free-range egg, beaten 2 tbsp tomato purée 1½ tbsp tomato ketchup 1 tsp dried basil ½ tsp garlic granules 375g ready-rolled puff pastry 175g/6oz mix of grated mozzarella and cheddar 1 free-range egg, beaten Method Line a large baking sheet with baking paper. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg.Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely. Line a large baking sheet with baking paper. Line a large baking sheet with baking paper. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg. Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely. Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4aeb3bdbfd0cbff908" }
697f74f4422407252e805af69312d0e24951ab088790498eab26dda055832082
Cannellini and walnut dip recipe Cannellini, cottage cheese and walnut dip An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannellini_cottage_10664_16x9.jpg Walnuts, beans and cottage cheese add plenty of protein to this veggie dip that also makes a great sandwich filler. Each serving provides 250 kcal, 13.4g protein, 12.6g carbohydrate (of which 2.1g sugars), 14.9g fat (of which 2.9g saturates), 6.2g fibre and 0.32g salt. 400g tin cannellini beans, drained and rinsed150g/5½oz cottage cheese1 lemon, zest and juice1 garlic clove, finely grated or crushed50g/1¾oz walnuts1 tsp Dijon mustardsea salt flakes and freshly ground black pepper 400g tin cannellini beans, drained and rinsed 150g/5½oz cottage cheese 1 lemon, zest and juice 1 garlic clove, finely grated or crushed 50g/1¾oz walnuts 1 tsp Dijon mustard sea salt flakes and freshly ground black pepper Method Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed.Serve in a sandwich or as a dip with crudités. Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed. Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed. Serve in a sandwich or as a dip with crudités. Serve in a sandwich or as a dip with crudités. Recipe tips If serving in a sandwich, it’s very good with crisp lettuce, red onion and toasted seeds or baby spinach and pickled beetroot.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/cannellini_cottage_10664", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cannellini and walnut dip recipe", "content": "Cannellini, cottage cheese and walnut dip An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cannellini_cottage_10664_16x9.jpg Walnuts, beans and cottage cheese add plenty of protein to this veggie dip that also makes a great sandwich filler. Each serving provides 250 kcal, 13.4g protein, 12.6g carbohydrate (of which 2.1g sugars), 14.9g fat (of which 2.9g saturates), 6.2g fibre and 0.32g salt. 400g tin cannellini beans, drained and rinsed150g/5½oz cottage cheese1 lemon, zest and juice1 garlic clove, finely grated or crushed50g/1¾oz walnuts1 tsp Dijon mustardsea salt flakes and freshly ground black pepper 400g tin cannellini beans, drained and rinsed 150g/5½oz cottage cheese 1 lemon, zest and juice 1 garlic clove, finely grated or crushed 50g/1¾oz walnuts 1 tsp Dijon mustard sea salt flakes and freshly ground black pepper Method Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed.Serve in a sandwich or as a dip with crudités. Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed. Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed. Serve in a sandwich or as a dip with crudités. Serve in a sandwich or as a dip with crudités. Recipe tips If serving in a sandwich, it’s very good with crisp lettuce, red onion and toasted seeds or baby spinach and pickled beetroot." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4beb3bdbfd0cbff909" }
e454d037e7df6b3ffb72752692dd9c44a85d4b51e5a332c0f5f28cac23436bc6
Pizza pockets recipe An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pizza_pockets_09013_16x9.jpg Let your kids choose their favourite filling for these little pizza pockets as a lunchtime treat or easy after-school snack, served alongside plenty of colourful chopped veggies. 1 tbsp olive oil1 large garlic clove, crushed1 tsp dried oregano400g tin chopped tomatoes 2 x 400g packs pre-rolled pizza dough, or 2 x 375g packs ready-rolled puff pastry150g/5½oz mix of grated mozzarella and cheddar 1 free-range egg, beaten 1 tbsp olive oil 1 large garlic clove, crushed 1 tsp dried oregano 400g tin chopped tomatoes 2 x 400g packs pre-rolled pizza dough, or 2 x 375g packs ready-rolled puff pastry 150g/5½oz mix of grated mozzarella and cheddar 1 free-range egg, beaten 16 slices pepperoni, halved (2 slices per pocket) 16 slices pepperoni, halved (2 slices per pocket) 4 large slices ham, chopped227g tin pineapple slices, drained and chopped 4 large slices ham, chopped 227g tin pineapple slices, drained and chopped 1 small red pepper, seeded and thinly sliced 80g/2¾oz sweetcorn (tinned is fine) 1 small red pepper, seeded and thinly sliced 80g/2¾oz sweetcorn (tinned is fine) Method Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool.Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in. Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool. Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool. Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/pizza_pockets_09013", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pizza pockets 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/pizza_pockets_09013_16x9.jpg Let your kids choose their favourite filling for these little pizza pockets as a lunchtime treat or easy after-school snack, served alongside plenty of colourful chopped veggies. 1 tbsp olive oil1 large garlic clove, crushed1 tsp dried oregano400g tin chopped tomatoes 2 x 400g packs pre-rolled pizza dough, or 2 x 375g packs ready-rolled puff pastry150g/5½oz mix of grated mozzarella and cheddar 1 free-range egg, beaten 1 tbsp olive oil 1 large garlic clove, crushed 1 tsp dried oregano 400g tin chopped tomatoes 2 x 400g packs pre-rolled pizza dough, or 2 x 375g packs ready-rolled puff pastry 150g/5½oz mix of grated mozzarella and cheddar 1 free-range egg, beaten 16 slices pepperoni, halved (2 slices per pocket) 16 slices pepperoni, halved (2 slices per pocket) 4 large slices ham, chopped227g tin pineapple slices, drained and chopped 4 large slices ham, chopped 227g tin pineapple slices, drained and chopped 1 small red pepper, seeded and thinly sliced 80g/2¾oz sweetcorn (tinned is fine) 1 small red pepper, seeded and thinly sliced 80g/2¾oz sweetcorn (tinned is fine) Method Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool.Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in. Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool. Heat the oil in a pan over a medium heat, add the garlic and oregano and cook for 30 seconds, until fragrant. Add the tomatoes and simmer for 10–15 minutes until thickened, stirring from time to time and breaking up the lumps of tomato. Leave to cool. Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Unroll the pizza dough (or pastry) and divide each piece into four. Put a spoonful of the tomato sauce on one half of each of the eight pieces of dough. Add your chosen filling, then the cheese. Brush the edges of the dough with beaten egg, then fold the uncovered side over the filling. Press the edges together and crimp with a fork to seal. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Chill in the fridge for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in. Bake the pizza pockets for 20 minutes, until golden and puffed. Leave to cool for 5 minutes before tucking in." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4beb3bdbfd0cbff90a" }
e1267421bc2880349c4e8880b9e58242d85fddac66a198ca709a11e8b0750175
Welsh cakes recipe An average of 4.3 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/welshcakes_67264_16x9.jpg How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.. Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt. 110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing225g/8oz self-raising flour, sieved, plus extra for dusting85g/3oz caster sugarhandful of sultanas 1 free-range egg, beatenmilk, if needed 110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing 225g/8oz self-raising flour, sieved, plus extra for dusting 85g/3oz caster sugar handful of sultanas 1 free-range egg, beaten milk, if needed Method Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown. Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Recipe tips Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/welshcakes_67264", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Welsh cakes recipe", "content": "An average of 4.3 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/welshcakes_67264_16x9.jpg How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.. Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt. 110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing225g/8oz self-raising flour, sieved, plus extra for dusting85g/3oz caster sugarhandful of sultanas 1 free-range egg, beatenmilk, if needed 110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing 225g/8oz self-raising flour, sieved, plus extra for dusting 85g/3oz caster sugar handful of sultanas 1 free-range egg, beaten milk, if needed Method Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown. Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Recipe tips Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4beb3bdbfd0cbff90b" }
45835e4834168360e633865d73dc739e0ae4f9a9ba6c73536a0ab1c42c5f347c
Roasted pumpkin seeds recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pumpkin_seeds_14943_16x9.jpg Make the most of your Halloween pumpkin and roast the seeds for a healthy snack among all the treats. 1 large jack o’ lantern pumpkin, or other pumpkin or squash1 tbsp vegetable oil½ tsp salt or 1–2 tsp of your favourite seasoning mix, such as Cajun, BBQ or fajita 1 large jack o’ lantern pumpkin, or other pumpkin or squash 1 tbsp vegetable oil ½ tsp salt or 1–2 tsp of your favourite seasoning mix, such as Cajun, BBQ or fajita Method With a small, sharp knife, cut the top off the pumpkin and use a large spoon to scrape out the stringy pith and seeds into a bowl. Separate the seeds from the pith as best you can and put the seeds into a sieve or colander, removing as much pith as you can. Discard the pith.Preheat the oven to 200C/180C Fan/Gas 6. Rinse the seeds well, picking off any bits of pith and pumpkin flesh. (The pumpkin tends to stick to your hands, so a good technique for cleaning the seeds is to run your hands through the seeds and rinse them clean of pumpkin bits a couple of times.) Drain well, then spread out on a clean tea towel and pat dry. Transfer the seeds to a large baking tray (or use two, so that the seeds are well spread out) and drizzle them with oil. Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated. Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve. They will crisp up as they cool, so don’t try to eat them too soon! With a small, sharp knife, cut the top off the pumpkin and use a large spoon to scrape out the stringy pith and seeds into a bowl. Separate the seeds from the pith as best you can and put the seeds into a sieve or colander, removing as much pith as you can. Discard the pith. With a small, sharp knife, cut the top off the pumpkin and use a large spoon to scrape out the stringy pith and seeds into a bowl. Separate the seeds from the pith as best you can and put the seeds into a sieve or colander, removing as much pith as you can. Discard the pith. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rinse the seeds well, picking off any bits of pith and pumpkin flesh. (The pumpkin tends to stick to your hands, so a good technique for cleaning the seeds is to run your hands through the seeds and rinse them clean of pumpkin bits a couple of times.) Drain well, then spread out on a clean tea towel and pat dry. Rinse the seeds well, picking off any bits of pith and pumpkin flesh. (The pumpkin tends to stick to your hands, so a good technique for cleaning the seeds is to run your hands through the seeds and rinse them clean of pumpkin bits a couple of times.) Drain well, then spread out on a clean tea towel and pat dry. Transfer the seeds to a large baking tray (or use two, so that the seeds are well spread out) and drizzle them with oil. Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated. Transfer the seeds to a large baking tray (or use two, so that the seeds are well spread out) and drizzle them with oil. Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated. Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve. They will crisp up as they cool, so don’t try to eat them too soon! Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve. They will crisp up as they cool, so don’t try to eat them too soon! Recipe tips You can make this at any time of year, using the seeds from any type of pumpkin or squash. The roasted seeds will keep for a day or so in an airtight container, but they tend to become chewy over time. To make pumpkin seeds in the air fryer, preheat the machine to 180C. Add the unoiled pumpkin seeds to the basket and cook for 1 minute to dry them. Tip them into a bowl and coat with oil, salt and spices (if using). Return them to the basket and cook for a further 3-4 minutes or until golden-brown. Tip onto a plate and allow to cool and crisp up before eating.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/roasted_pumpkin_seeds_14943", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Roasted pumpkin seeds recipe", "content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_pumpkin_seeds_14943_16x9.jpg Make the most of your Halloween pumpkin and roast the seeds for a healthy snack among all the treats. 1 large jack o’ lantern pumpkin, or other pumpkin or squash1 tbsp vegetable oil½ tsp salt or 1–2 tsp of your favourite seasoning mix, such as Cajun, BBQ or fajita 1 large jack o’ lantern pumpkin, or other pumpkin or squash 1 tbsp vegetable oil ½ tsp salt or 1–2 tsp of your favourite seasoning mix, such as Cajun, BBQ or fajita Method With a small, sharp knife, cut the top off the pumpkin and use a large spoon to scrape out the stringy pith and seeds into a bowl. Separate the seeds from the pith as best you can and put the seeds into a sieve or colander, removing as much pith as you can. Discard the pith.Preheat the oven to 200C/180C Fan/Gas 6. Rinse the seeds well, picking off any bits of pith and pumpkin flesh. (The pumpkin tends to stick to your hands, so a good technique for cleaning the seeds is to run your hands through the seeds and rinse them clean of pumpkin bits a couple of times.) Drain well, then spread out on a clean tea towel and pat dry. Transfer the seeds to a large baking tray (or use two, so that the seeds are well spread out) and drizzle them with oil. Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated. Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve. They will crisp up as they cool, so don’t try to eat them too soon! With a small, sharp knife, cut the top off the pumpkin and use a large spoon to scrape out the stringy pith and seeds into a bowl. Separate the seeds from the pith as best you can and put the seeds into a sieve or colander, removing as much pith as you can. Discard the pith. With a small, sharp knife, cut the top off the pumpkin and use a large spoon to scrape out the stringy pith and seeds into a bowl. Separate the seeds from the pith as best you can and put the seeds into a sieve or colander, removing as much pith as you can. Discard the pith. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rinse the seeds well, picking off any bits of pith and pumpkin flesh. (The pumpkin tends to stick to your hands, so a good technique for cleaning the seeds is to run your hands through the seeds and rinse them clean of pumpkin bits a couple of times.) Drain well, then spread out on a clean tea towel and pat dry. Rinse the seeds well, picking off any bits of pith and pumpkin flesh. (The pumpkin tends to stick to your hands, so a good technique for cleaning the seeds is to run your hands through the seeds and rinse them clean of pumpkin bits a couple of times.) Drain well, then spread out on a clean tea towel and pat dry. Transfer the seeds to a large baking tray (or use two, so that the seeds are well spread out) and drizzle them with oil. Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated. Transfer the seeds to a large baking tray (or use two, so that the seeds are well spread out) and drizzle them with oil. Sprinkle with salt or seasoning mix and give them a good stir so that they are all coated. Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve. They will crisp up as they cool, so don’t try to eat them too soon! Roast in the oven for 15–20 minutes, stirring them halfway through, until the seeds are toasted and golden brown. Leave to cool on the tray, then pour into a bowl to serve. They will crisp up as they cool, so don’t try to eat them too soon! Recipe tips You can make this at any time of year, using the seeds from any type of pumpkin or squash. The roasted seeds will keep for a day or so in an airtight container, but they tend to become chewy over time. To make pumpkin seeds in the air fryer, preheat the machine to 180C. Add the unoiled pumpkin seeds to the basket and cook for 1 minute to dry them. Tip them into a bowl and coat with oil, salt and spices (if using). Return them to the basket and cook for a further 3-4 minutes or until golden-brown. Tip onto a plate and allow to cool and crisp up before eating." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4beb3bdbfd0cbff90c" }
51683012d2570c68554e6ddebcc22dc640dacf40f8a436ce7ba94b3a5c06d466
Air fryer gnocchi with pesto dip recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_gnocchi_with_91633_16x9.jpg Just three ingredients and 20 minutes are all you need to whip up this super-simple gnocchi recipe, perfect for serving as canapés or at a drinks party. You'll need some cocktail sticks and an air fryer for this recipe. 2 x 400g packs fresh gnocchi2 tbsp olive oil160g/5⅔oz mayonnaise3 tsp pestosalt and freshly ground black pepper 2 x 400g packs fresh gnocchi 2 tbsp olive oil 160g/5⅔oz mayonnaise 3 tsp pesto salt and freshly ground black pepper Method Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden.Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden. Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden. Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Recipe tips The pesto dip can be changed for all kinds of interesting dipping sauces. Cajun mayo, honey sriracha, smoky BBQ or hot honey mustard are just a few easy throw-together dips for these easy party snacks. You can also cook these in a preheated oven at 200C/180C Fan/Gas 6 for 20 minutes, or until golden-brown all over.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/air_fryer_gnocchi_with_91633", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Air fryer gnocchi with pesto dip recipe", "content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_gnocchi_with_91633_16x9.jpg Just three ingredients and 20 minutes are all you need to whip up this super-simple gnocchi recipe, perfect for serving as canapés or at a drinks party. You'll need some cocktail sticks and an air fryer for this recipe. 2 x 400g packs fresh gnocchi2 tbsp olive oil160g/5⅔oz mayonnaise3 tsp pestosalt and freshly ground black pepper 2 x 400g packs fresh gnocchi 2 tbsp olive oil 160g/5⅔oz mayonnaise 3 tsp pesto salt and freshly ground black pepper Method Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden.Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden. Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden. Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Recipe tips The pesto dip can be changed for all kinds of interesting dipping sauces. Cajun mayo, honey sriracha, smoky BBQ or hot honey mustard are just a few easy throw-together dips for these easy party snacks. You can also cook these in a preheated oven at 200C/180C Fan/Gas 6 for 20 minutes, or until golden-brown all over." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4beb3bdbfd0cbff90d" }
3b277219332cb2d1b21a5a2cf674694eae11313724eefeb5331f01bcbf003102
Air fryer sausage rolls with black pudding recipe An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sausage_rolls_54541_16x9.jpg Who doesn’t love a sausage roll? Being Irish, I like to sneak some black pudding in there – it takes a sausage roll to an entirely new level. You could skip the black pudding or use chorizo as an alternative. In Ireland we’ve been known to put sausage rolls between bread for a stunning sausage roll sandwich! 300g/10½oz sausagemeat or sausages with skins removed ½ tsp mustard powder½ tsp dried sage ½ tsp dried thyme 100g/3½oz black pudding, casing removed, roughly chopped1 sheet (320g) ready-rolled puff pastry1 free-range egg, beatenyour favourite dipping sauce, to serve 300g/10½oz sausagemeat or sausages with skins removed ½ tsp mustard powder ½ tsp dried sage ½ tsp dried thyme 100g/3½oz black pudding, casing removed, roughly chopped 1 sheet (320g) ready-rolled puff pastry 1 free-range egg, beaten your favourite dipping sauce, to serve Method Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes.Cut the pastry in half lengthways. Lay the meat mixture along the centre of each piece of pastry. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown.Serve hot or cold, with your favourite dipping sauce. Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Cut the pastry in half lengthways. Cut the pastry in half lengthways. Lay the meat mixture along the centre of each piece of pastry. Lay the meat mixture along the centre of each piece of pastry. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown. Serve hot or cold, with your favourite dipping sauce. Serve hot or cold, with your favourite dipping sauce.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/air_fryer_sausage_rolls_54541", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Air fryer sausage rolls with black pudding recipe", "content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_sausage_rolls_54541_16x9.jpg Who doesn’t love a sausage roll? Being Irish, I like to sneak some black pudding in there – it takes a sausage roll to an entirely new level. You could skip the black pudding or use chorizo as an alternative. In Ireland we’ve been known to put sausage rolls between bread for a stunning sausage roll sandwich! 300g/10½oz sausagemeat or sausages with skins removed ½ tsp mustard powder½ tsp dried sage ½ tsp dried thyme 100g/3½oz black pudding, casing removed, roughly chopped1 sheet (320g) ready-rolled puff pastry1 free-range egg, beatenyour favourite dipping sauce, to serve 300g/10½oz sausagemeat or sausages with skins removed ½ tsp mustard powder ½ tsp dried sage ½ tsp dried thyme 100g/3½oz black pudding, casing removed, roughly chopped 1 sheet (320g) ready-rolled puff pastry 1 free-range egg, beaten your favourite dipping sauce, to serve Method Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes.Cut the pastry in half lengthways. Lay the meat mixture along the centre of each piece of pastry. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown.Serve hot or cold, with your favourite dipping sauce. Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Cut the pastry in half lengthways. Cut the pastry in half lengthways. Lay the meat mixture along the centre of each piece of pastry. Lay the meat mixture along the centre of each piece of pastry. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown. Serve hot or cold, with your favourite dipping sauce. Serve hot or cold, with your favourite dipping sauce." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4ceb3bdbfd0cbff90e" }
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Vegan oatmeal raisin cookies recipe An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_oatmeal_raisin_04704_16x9.jpg These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges. Each cookie provides 103 kcal, 1.5g protein, 16.5g carbohydrate (of which 8.5g sugars), 3.5g fat (of which 2.5g saturates), 1g fibre and 0.2g salt. 100g/3½oz spelt, wholemeal or plain flour½ tsp bicarbonate of soda¾ tsp cinnamon¼ tsp salt115g/4oz oatmeal, such as rolled oats50g/1¾oz coconut oil, melted50g/1¾oz light brown sugar50g/1¾oz granulated or caster sugar5 tbsp aquafaba½ tsp vanilla extract75g/2½oz raisins (you can also use currants, snipped dried apricots or dried cherries) 100g/3½oz spelt, wholemeal or plain flour ½ tsp bicarbonate of soda ¾ tsp cinnamon ¼ tsp salt 115g/4oz oatmeal, such as rolled oats 50g/1¾oz coconut oil, melted 50g/1¾oz light brown sugar 50g/1¾oz granulated or caster sugar 5 tbsp aquafaba ½ tsp vanilla extract 75g/2½oz raisins (you can also use currants, snipped dried apricots or dried cherries) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper.Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats.In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined.Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly.Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set.Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.) Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper. Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats. Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats. In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined. In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined. Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly. Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly. Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set. Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set. Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.) Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.) Recipe tips If you are not vegan, you can use melted butter in place of the coconut oil for an egg-free cookie recipe.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_oatmeal_raisin_04704", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegan oatmeal raisin cookies recipe", "content": "An average of 4.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_oatmeal_raisin_04704_16x9.jpg These vegan oatmeal and raisin cookies are quick to make for a snack emergency. They are the perfect balance of chewy in the centre and crisp at the edges. Each cookie provides 103 kcal, 1.5g protein, 16.5g carbohydrate (of which 8.5g sugars), 3.5g fat (of which 2.5g saturates), 1g fibre and 0.2g salt. 100g/3½oz spelt, wholemeal or plain flour½ tsp bicarbonate of soda¾ tsp cinnamon¼ tsp salt115g/4oz oatmeal, such as rolled oats50g/1¾oz coconut oil, melted50g/1¾oz light brown sugar50g/1¾oz granulated or caster sugar5 tbsp aquafaba½ tsp vanilla extract75g/2½oz raisins (you can also use currants, snipped dried apricots or dried cherries) 100g/3½oz spelt, wholemeal or plain flour ½ tsp bicarbonate of soda ¾ tsp cinnamon ¼ tsp salt 115g/4oz oatmeal, such as rolled oats 50g/1¾oz coconut oil, melted 50g/1¾oz light brown sugar 50g/1¾oz granulated or caster sugar 5 tbsp aquafaba ½ tsp vanilla extract 75g/2½oz raisins (you can also use currants, snipped dried apricots or dried cherries) Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper.Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats.In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined.Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly.Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set.Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.) Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with a piece of baking paper. Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats. Sift the flour, bicarbonate of soda, cinnamon and salt into a large mixing bowl and stir in the oats. In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined. In a separate bowl, stir the melted coconut oil, sugars, aquafaba and vanilla together until thoroughly combined. Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly. Stir the wet ingredients into the dry ingredients then stir in the raisins until everything is combined evenly. Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set. Drop heaped teaspoons of mixture onto the tray, allowing 5cm/2in of space between each cookie. (For neater cookies, you can roll into balls and flatten slightly.) Bake for 10 minutes, until the edges are golden brown and the cookies are just set. Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.) Transfer to a wire rack to cool for as long as you can bear. (They are really very good warm.) Recipe tips If you are not vegan, you can use melted butter in place of the coconut oil for an egg-free cookie recipe." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4ceb3bdbfd0cbff90f" }
a932577d9ed1dbb703be383048b2aa9fd67f74bcf0f1e57239796600fda5da77
Air fryer yoghurt custard toast recipe An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_fruity_custard_38802_16x9.jpg As seen on TikTok, this yoghurt custard toast with raspberries is super quick to make in an air fryer. It's also absolutely delicious! 2 slices brioche1 free-range egg, at room temperature3 tbsp plain yoghurt3 tsp runny honey or maple syrup75g/2¾oz fresh or frozen raspberries or other soft fruit 2 slices brioche 1 free-range egg, at room temperature 3 tbsp plain yoghurt 3 tsp runny honey or maple syrup 75g/2¾oz fresh or frozen raspberries or other soft fruit Method Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge.Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top.Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge. Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge. Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top. Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top. Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Recipe tips If your air fryer has a deep drawer, lay the bread on a piece of baking paper to make lifting the toast in and out easier. If you don't have an air fryer you can cook these yoghurt custard toasts in the oven preheated to 200C/180C Fan/Gas 6 for 15 minutes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/air_fryer_fruity_custard_38802", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Air fryer yoghurt custard toast 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/air_fryer_fruity_custard_38802_16x9.jpg As seen on TikTok, this yoghurt custard toast with raspberries is super quick to make in an air fryer. It's also absolutely delicious! 2 slices brioche1 free-range egg, at room temperature3 tbsp plain yoghurt3 tsp runny honey or maple syrup75g/2¾oz fresh or frozen raspberries or other soft fruit 2 slices brioche 1 free-range egg, at room temperature 3 tbsp plain yoghurt 3 tsp runny honey or maple syrup 75g/2¾oz fresh or frozen raspberries or other soft fruit Method Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge.Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top.Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge. Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge. Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top. Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top. Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Recipe tips If your air fryer has a deep drawer, lay the bread on a piece of baking paper to make lifting the toast in and out easier. If you don't have an air fryer you can cook these yoghurt custard toasts in the oven preheated to 200C/180C Fan/Gas 6 for 15 minutes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4ceb3bdbfd0cbff910" }
230a4a6df8667aaf9182e1d6d14262d9ea32f1332821ef710a935d388fe1e936
Mary Berry's scones recipe Once the scones are cool, they can be frozen. To eat, defrost at room temperature and then reheat in a hot oven for 10 minutes. To refresh stale scones, warm them through in a low oven for a few minutes. They'll be much more enjoyable. Want to know the secret to making good scones? Here are our 6 top tips. 1. It helps to sieve the flour and baking powder together to ensure the rising agent is evenly distributed. If you prefer, you can mix them together using a whisk. 2. Keep the mixture cool by not handling it too much and using fridge-cold milk and eggs. Mary uses softened butter for ease, but it should be just soft enough to squash the pieces easily between your fingers – you don’t want it on the verge of melting. 3. Don’t overwork the dough – once it comes together the less you handle it the better. 4. The dough should be soft and slightly sticky. Too much flour will make your scones heavy, so don’t add a lot of flour when rolling out the dough (you need just enough to stop the dough sticking to your worksurface). 5. When cutting out the scones, the dough should be about 2cm/¾in thick. If you roll it out too thin your scones will be flat; too thick and they are likely to lean to one side when baking. 6. To help scones rise evenly, always cut the scones straight down and up, without twisting the cutter. It helps to rub the cutter in flour first and remove any sticky bits of dough that become attached when cutting. When brushing the tops take care to ensure there are no dribbles down the sides as this will affect the rise. Is it better to make scones with butter or oil? Butter is traditional and adds to the flavour of your finished scones. Also, oils are 100% fat whereas butter is about 80% fat (the remaining 20% is mainly water which creates steam as the scones cook and helps to make them fluffy and light), so using oil will change the texture as well as the flavour of scones. This isn’t necessarily a bad thing, but you can’t use oils and butter interchangeably. Should you chill scone dough before baking? No, there is no need to chill your dough before baking. Should scone dough rest before baking? Not in this recipe, but some recipes use strong bread flour which will require resting because of the higher gluten content.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tea_time_scones_77839", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mary Berry's scones recipe", "content": "Once the scones are cool, they can be frozen. To eat, defrost at room temperature and then reheat in a hot oven for 10 minutes. To refresh stale scones, warm them through in a low oven for a few minutes. They'll be much more enjoyable. Want to know the secret to making good scones? Here are our 6 top tips. 1. It helps to sieve the flour and baking powder together to ensure the rising agent is evenly distributed. If you prefer, you can mix them together using a whisk. 2. Keep the mixture cool by not handling it too much and using fridge-cold milk and eggs. Mary uses softened butter for ease, but it should be just soft enough to squash the pieces easily between your fingers – you don’t want it on the verge of melting. 3. Don’t overwork the dough – once it comes together the less you handle it the better. 4. The dough should be soft and slightly sticky. Too much flour will make your scones heavy, so don’t add a lot of flour when rolling out the dough (you need just enough to stop the dough sticking to your worksurface). 5. When cutting out the scones, the dough should be about 2cm/¾in thick. If you roll it out too thin your scones will be flat; too thick and they are likely to lean to one side when baking. 6. To help scones rise evenly, always cut the scones straight down and up, without twisting the cutter. It helps to rub the cutter in flour first and remove any sticky bits of dough that become attached when cutting. When brushing the tops take care to ensure there are no dribbles down the sides as this will affect the rise. Is it better to make scones with butter or oil? Butter is traditional and adds to the flavour of your finished scones. Also, oils are 100% fat whereas butter is about 80% fat (the remaining 20% is mainly water which creates steam as the scones cook and helps to make them fluffy and light), so using oil will change the texture as well as the flavour of scones. This isn’t necessarily a bad thing, but you can’t use oils and butter interchangeably. Should you chill scone dough before baking? No, there is no need to chill your dough before baking. Should scone dough rest before baking? Not in this recipe, but some recipes use strong bread flour which will require resting because of the higher gluten content." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4deb3bdbfd0cbff911" }
4279cf2427e6c1bcd311212b971b8d89ab8e268057a4815939d694a1ea2a87a8
Spiced teacakes recipe An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_teacakes_29429_16x9.jpg The Hairy Bikers share their recipe for toasty, comforting teacakes. This traditional teatime treat is far superior to anything shop-bought. 375g/13oz strong white bread flour½ tsp sea salt flakes, lightly crushed7g/¼oz sachet fast-action dried yeast1 tsp ground mixed spice1 tsp ground cinnamon1 tsp freshly grated nutmeg½ orange, zest only50g/1¾oz caster sugar50g/1¾oz butter, cubed150ml/5fl oz semi-skimmed milk1 free-range egg, beaten125g/4½oz dried mixed fruit2 tsp sunflower oil, for greasingbutter, for serving 375g/13oz strong white bread flour ½ tsp sea salt flakes, lightly crushed 7g/¼oz sachet fast-action dried yeast 1 tsp ground mixed spice 1 tsp ground cinnamon 1 tsp freshly grated nutmeg ½ orange, zest only 50g/1¾oz caster sugar 50g/1¾oz butter, cubed 150ml/5fl oz semi-skimmed milk 1 free-range egg, beaten 125g/4½oz dried mixed fruit 2 tsp sunflower oil, for greasing butter, for serving Method Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball.Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes.Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best. Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball. Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Knead the dough lightly, divide into six portions and roll into balls. Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes. Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best. Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spiced_teacakes_29429", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Spiced teacakes recipe", "content": "An average of 4.5 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_teacakes_29429_16x9.jpg The Hairy Bikers share their recipe for toasty, comforting teacakes. This traditional teatime treat is far superior to anything shop-bought. 375g/13oz strong white bread flour½ tsp sea salt flakes, lightly crushed7g/¼oz sachet fast-action dried yeast1 tsp ground mixed spice1 tsp ground cinnamon1 tsp freshly grated nutmeg½ orange, zest only50g/1¾oz caster sugar50g/1¾oz butter, cubed150ml/5fl oz semi-skimmed milk1 free-range egg, beaten125g/4½oz dried mixed fruit2 tsp sunflower oil, for greasingbutter, for serving 375g/13oz strong white bread flour ½ tsp sea salt flakes, lightly crushed 7g/¼oz sachet fast-action dried yeast 1 tsp ground mixed spice 1 tsp ground cinnamon 1 tsp freshly grated nutmeg ½ orange, zest only 50g/1¾oz caster sugar 50g/1¾oz butter, cubed 150ml/5fl oz semi-skimmed milk 1 free-range egg, beaten 125g/4½oz dried mixed fruit 2 tsp sunflower oil, for greasing butter, for serving Method Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball.Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch.Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes.Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best. Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Mix the flour, salt, yeast, spices, orange zest and sugar in a large bowl. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Put the butter and milk in a small saucepan and heat very gently until the butter is melted and the milk is just lukewarm. Remove from the heat and whisk in the egg. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball. Make a well in the centre of the flour mixture and pour in the warm butter, milk and egg. Stir with a wooden spoon until the mixture forms a ball. Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Turn out on a very lightly floured surface and knead for five minutes to form a smooth, pliable dough. Knead the fruit into the dough until evenly distributed, then place the dough in a lightly greased bowl, cover loosely with oiled clingfilm and leave to rise in a warm place for 1½ hours, or until doubled in size and spongy to touch. Knead the dough lightly, divide into six portions and roll into balls. Knead the dough lightly, divide into six portions and roll into balls. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes. Using a rolling pin, flatten each ball to a circle about 1cm/½in thick and place on a large baking tray lined with baking parchment. Cover with oiled clingfilm and leave to rise for a further 45 minutes. Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best. Preheat the oven to 190C/375F/Gas 5. Remove the cling film and bake the teacakes in the centre of the oven for 15-18 minutes, or until well risen and golden-brown. Serve warm or leave to cool on a wire rack, then toast and serve spread thickly with butter. Eat within 24 hours to enjoy them at their best." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4deb3bdbfd0cbff912" }
1364d60e4eced4f48afc30ce00386f8c41a96052eff57fba88c7c9307e2f1a5c
Non avo toast recipe An average of 5.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/not_avocado_on_toast_13482_16x9.jpg If you're looking for an alternative to avocado, this blended pea guacamole is the perfect substitute. Each serving provides 275 kcal, 17g protein, 30.5g carbohydrates (of which 3g sugars), 8g fat (of which 2.5g saturates), 5g fibre and 1.2g salt. 250g/9oz frozen peas 1 lime, juice only 2 tbsp full-fat Greek-style yoghurt (or dairy-free yoghurt) 30g/1oz pickled jalapeño chillies, finely chopped ½ small red onion, very finely chopped 1 garlic clove, crushed15g/½oz fresh coriander, finely chopped, plus extra to serve (optional) 1 red chilli, chopped (optional)salt and freshly ground black pepper 250g/9oz frozen peas 1 lime, juice only 2 tbsp full-fat Greek-style yoghurt (or dairy-free yoghurt) 30g/1oz pickled jalapeño chillies, finely chopped ½ small red onion, very finely chopped 1 garlic clove, crushed 15g/½oz fresh coriander, finely chopped, plus extra to serve (optional) 1 red chilli, chopped (optional) salt and freshly ground black pepper 4 slices of bread, toasted4 free-range eggs, poached or boiled olive oil, for drizzling (optional)hot chilli sauce (optional) 4 slices of bread, toasted 4 free-range eggs, poached or boiled olive oil, for drizzling (optional) hot chilli sauce (optional) Method Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Place the peas and lime juice in a food processor or blender. Blitz until smooth.Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like. Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Place the peas and lime juice in a food processor or blender. Blitz until smooth. Place the peas and lime juice in a food processor or blender. Blitz until smooth. Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/not_avocado_on_toast_13482", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Non avo toast recipe", "content": "An average of 5.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/not_avocado_on_toast_13482_16x9.jpg If you're looking for an alternative to avocado, this blended pea guacamole is the perfect substitute. Each serving provides 275 kcal, 17g protein, 30.5g carbohydrates (of which 3g sugars), 8g fat (of which 2.5g saturates), 5g fibre and 1.2g salt. 250g/9oz frozen peas 1 lime, juice only 2 tbsp full-fat Greek-style yoghurt (or dairy-free yoghurt) 30g/1oz pickled jalapeño chillies, finely chopped ½ small red onion, very finely chopped 1 garlic clove, crushed15g/½oz fresh coriander, finely chopped, plus extra to serve (optional) 1 red chilli, chopped (optional)salt and freshly ground black pepper 250g/9oz frozen peas 1 lime, juice only 2 tbsp full-fat Greek-style yoghurt (or dairy-free yoghurt) 30g/1oz pickled jalapeño chillies, finely chopped ½ small red onion, very finely chopped 1 garlic clove, crushed 15g/½oz fresh coriander, finely chopped, plus extra to serve (optional) 1 red chilli, chopped (optional) salt and freshly ground black pepper 4 slices of bread, toasted4 free-range eggs, poached or boiled olive oil, for drizzling (optional)hot chilli sauce (optional) 4 slices of bread, toasted 4 free-range eggs, poached or boiled olive oil, for drizzling (optional) hot chilli sauce (optional) Method Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Place the peas and lime juice in a food processor or blender. Blitz until smooth.Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like. Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Bring a small saucepan of water to the boil. Add the frozen peas to the pan and cook for 2–3 minutes until cooked, but still bright green. Drain and run under cold water until cool. Place the peas and lime juice in a food processor or blender. Blitz until smooth. Place the peas and lime juice in a food processor or blender. Blitz until smooth. Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. Scrape the pea mixture into a large bowl and add the yoghurt, jalapeños, onion, garlic, coriander and chilli (if using). Season with salt and pepper and mix to combine. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like. This can be kept in the fridge for up to 5 days. To serve, spread over toast and drizzle with olive oil, if you like. You can also top with runny poached or boiled eggs and some extra coriander. Drizzle over hot sauce, if you like." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4deb3bdbfd0cbff913" }
2c5525326928f2a409270790ac7c8e5a3bae8549c2903e69f986a4c8409a8a40
Drop scones recipe Mary Berry's drop scones An average of 4.8 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/drop_scones_38257_16x9.jpg Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish. 175g/6oz self-raising flour1 tsp baking powder40g/1½oz caster sugar1 small orange, zest only1 free-range egg 200ml/7fl oz milksunflower oil, for greasing 175g/6oz self-raising flour 1 tsp baking powder 40g/1½oz caster sugar 1 small orange, zest only 1 free-range egg 200ml/7fl oz milk sunflower oil, for greasing butter, maple syrup or honeyGreek-style yoghurtfresh blueberries and raspberries butter, maple syrup or honey Greek-style yoghurt fresh blueberries and raspberries Method Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Recipe tips If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate. Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm. Serve at once.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/drop_scones_38257", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Drop scones recipe", "content": "Mary Berry's drop scones An average of 4.8 out of 5 stars from 88 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/drop_scones_38257_16x9.jpg Whether you call them drop scones or Scotch pancakes, this classic recipe makes a perfect breakfast, brunch or Pancake Day dish. 175g/6oz self-raising flour1 tsp baking powder40g/1½oz caster sugar1 small orange, zest only1 free-range egg 200ml/7fl oz milksunflower oil, for greasing 175g/6oz self-raising flour 1 tsp baking powder 40g/1½oz caster sugar 1 small orange, zest only 1 free-range egg 200ml/7fl oz milk sunflower oil, for greasing butter, maple syrup or honeyGreek-style yoghurtfresh blueberries and raspberries butter, maple syrup or honey Greek-style yoghurt fresh blueberries and raspberries Method Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Place the flour, baking powder, sugar and orange zest in a mixing bowl. Make a well in the centre and then add the egg and half of the milk. Beat well with a whisk until you have a smooth, thick batter. Beat in enough of the milk to make a batter the consistency of thick pouring cream – you may not need all the milk. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Heat a large non-stick frying pan and grease with a little oil. Drop the mixture in dessertspoonfuls onto the hot pan, spacing the mixture well apart to allow for them to spread. When bubbles appear on the surface, turn the scones over with a palette knife or spatula and cook on the other side for a further 30 seconds to 1 minute, or until they are lightly golden brown. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Lift the pancakes on to a wire rack and cover with a clean teatowel to keep them soft. Continue cooking the batter in the same way. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Serve at once with butter, maple syrup or honey, yoghurt, blueberries, raspberries or other seasonal fruits. Recipe tips If you make these ahead and need to reheat them, arrange in a single layer on an ovenproof plate. Cover tightly with foil and reheat in a moderate oven for about 10 minutes until warm. Serve at once." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4deb3bdbfd0cbff914" }
a3083f8a21ab27761df02f3b419d3eef70bda51bea865aa38967e5392498d776
Salted almond and dark chocolate rice cake bar recipe An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_almond_and_dark_32463_16x9.jpg Fuel your workout with these energy-packed rice cake bars developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. They're made with creamy almond butter, golden syrup, and crunchy chopped almonds. Each serving provides 224 kcal, 6.1g protein, 16.4g carbohydrate (of which 15.2g sugars), 14.3g fat (of which 4.4g saturates), 2.5g fibre and 0.25g salt. 200g/7oz almond butter100g/3½oz golden syrup 50g/1¾oz salted almonds, roughly chopped100g/3½oz plain rice cakes, crushed 200g/7oz almond butter 100g/3½oz golden syrup 50g/1¾oz salted almonds, roughly chopped 100g/3½oz plain rice cakes, crushed 150g/5½oz dark chocolate, chopped1 tsp coconut oil (optional, for smoother melting)pinch flaked sea salt 150g/5½oz dark chocolate, chopped 1 tsp coconut oil (optional, for smoother melting) pinch flaked sea salt Method Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper.To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine.Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Place in the fridge for about 30 minutes or until the chocolate is fully set. When the chocolate is set, cut into 12 equal bars with a sharp knife. Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper. Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper. To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine. Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Place in the fridge for about 30 minutes or until the chocolate is fully set. Place in the fridge for about 30 minutes or until the chocolate is fully set. When the chocolate is set, cut into 12 equal bars with a sharp knife. When the chocolate is set, cut into 12 equal bars with a sharp knife.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salted_almond_and_dark_32463", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salted almond and dark chocolate rice cake bar recipe", "content": "An average of 3.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_almond_and_dark_32463_16x9.jpg Fuel your workout with these energy-packed rice cake bars developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe. They're made with creamy almond butter, golden syrup, and crunchy chopped almonds. Each serving provides 224 kcal, 6.1g protein, 16.4g carbohydrate (of which 15.2g sugars), 14.3g fat (of which 4.4g saturates), 2.5g fibre and 0.25g salt. 200g/7oz almond butter100g/3½oz golden syrup 50g/1¾oz salted almonds, roughly chopped100g/3½oz plain rice cakes, crushed 200g/7oz almond butter 100g/3½oz golden syrup 50g/1¾oz salted almonds, roughly chopped 100g/3½oz plain rice cakes, crushed 150g/5½oz dark chocolate, chopped1 tsp coconut oil (optional, for smoother melting)pinch flaked sea salt 150g/5½oz dark chocolate, chopped 1 tsp coconut oil (optional, for smoother melting) pinch flaked sea salt Method Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper.To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine.Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Place in the fridge for about 30 minutes or until the chocolate is fully set. When the chocolate is set, cut into 12 equal bars with a sharp knife. Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper. Line a small baking tray or square tin (20x20cm/8inx8in) with greaseproof paper. To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. To make the base, melt together the almond butter and golden syrup in a saucepan over a low heat, until combined. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine. Remove from the heat and stir in the chopped almonds and crushed rice cakes. Mix well to combine. Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. Firmly press the rice cake mixture into the prepared tray using the back of a spoon. Pop in the fridge while you melt the chocolate. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. To melt the chocolate (and oil if using), place a heatproof bowl over a pan of simmer water. Put the chocolate and oil in the bowl and stir continuously until melted. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Pour the melted chocolate over the chilled base and spread out evenly to cover to the edges Sprinkle with the sea salt. Place in the fridge for about 30 minutes or until the chocolate is fully set. Place in the fridge for about 30 minutes or until the chocolate is fully set. When the chocolate is set, cut into 12 equal bars with a sharp knife. When the chocolate is set, cut into 12 equal bars with a sharp knife." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4eeb3bdbfd0cbff915" }
fa52d300e97d0bd4fc67344b7aa260d1aac7f183e9b368b76bc87d7134a26789
Healthy smoothie recipe Healthy berry banana smoothie An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/berry_banana_smoothie_16261_16x9.jpg An easy, dairy-free healthy smoothie you can whizz up in seconds, full of fruit, fibre and healthy fats. Each serving provides 339 kcal, 9g protein, 32g carbohydrates (of which 12g sugars), 18g fat (of which 3g saturates), 7g fibre and 0.1g salt. ½ mug (around 75g/2½oz) frozen mixed berries1 medium, ripe banana 2 tbsp jumbo oats (gluten-free if required)2 heaped tsp no-added-sugar cashew nut butter2 tsp mixed seeds, such as sunflower, pumpkin, sesame and flax1 mug (around 250ml/9fl oz) milk alternative, such as soya or almond ½ mug (around 75g/2½oz) frozen mixed berries 1 medium, ripe banana 2 tbsp jumbo oats (gluten-free if required) 2 heaped tsp no-added-sugar cashew nut butter 2 tsp mixed seeds, such as sunflower, pumpkin, sesame and flax 1 mug (around 250ml/9fl oz) milk alternative, such as soya or almond Method Put all the ingredients in a blender and blend until thick and smooth.Pour into a tall glass and serve. Put all the ingredients in a blender and blend until thick and smooth. Put all the ingredients in a blender and blend until thick and smooth. Pour into a tall glass and serve. Pour into a tall glass and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/berry_banana_smoothie_16261", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Healthy smoothie recipe", "content": "Healthy berry banana smoothie An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/berry_banana_smoothie_16261_16x9.jpg An easy, dairy-free healthy smoothie you can whizz up in seconds, full of fruit, fibre and healthy fats. Each serving provides 339 kcal, 9g protein, 32g carbohydrates (of which 12g sugars), 18g fat (of which 3g saturates), 7g fibre and 0.1g salt. ½ mug (around 75g/2½oz) frozen mixed berries1 medium, ripe banana 2 tbsp jumbo oats (gluten-free if required)2 heaped tsp no-added-sugar cashew nut butter2 tsp mixed seeds, such as sunflower, pumpkin, sesame and flax1 mug (around 250ml/9fl oz) milk alternative, such as soya or almond ½ mug (around 75g/2½oz) frozen mixed berries 1 medium, ripe banana 2 tbsp jumbo oats (gluten-free if required) 2 heaped tsp no-added-sugar cashew nut butter 2 tsp mixed seeds, such as sunflower, pumpkin, sesame and flax 1 mug (around 250ml/9fl oz) milk alternative, such as soya or almond Method Put all the ingredients in a blender and blend until thick and smooth.Pour into a tall glass and serve. Put all the ingredients in a blender and blend until thick and smooth. Put all the ingredients in a blender and blend until thick and smooth. Pour into a tall glass and serve. Pour into a tall glass and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4eeb3bdbfd0cbff916" }
04567b83806c1ec3ffee4458c6a3da961d9f6ed2d8c3c045df8c360b97cf208b
Healthy cookies recipe An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_cookies_40030_16x9.jpg These healthy vegan cookies are softer and more chewy than regular cookies, and are packed with fruit, nuts and seeds. Each cookie provides 179 kcal, 3g protein, 13g carbohydrates (of which 6g sugars), 12g fat (of which 7g saturates), 2g fibre and 0.1g salt. You will need a food processor to make this recipe. 50g/1¾oz flaked almonds75g/2½oz medjool dates, pitted and roughly chopped½ Braeburn apple, quartered, cored and roughly chopped100g/3½oz rolled oats75g/2½oz wholemeal flour (or wholemeal spelt flour)50g/1¾oz unsweetened desiccated coconut4 tbsp mixed seeds (such as pumpkin, sunflower or sesame)½ tsp cinnamonpinch salt100g/3½oz coconut oil (or 50g/1¾oz coconut oil and 50g/1¾oz sunflower oil)100g/3½oz coconut syrup (or agave, maple or date syrup)1 tbsp tahini3 tsp sesame seeds 50g/1¾oz flaked almonds 75g/2½oz medjool dates, pitted and roughly chopped ½ Braeburn apple, quartered, cored and roughly chopped 100g/3½oz rolled oats 75g/2½oz wholemeal flour (or wholemeal spelt flour) 50g/1¾oz unsweetened desiccated coconut 4 tbsp mixed seeds (such as pumpkin, sunflower or sesame) ½ tsp cinnamon pinch salt 100g/3½oz coconut oil (or 50g/1¾oz coconut oil and 50g/1¾oz sunflower oil) 100g/3½oz coconut syrup (or agave, maple or date syrup) 1 tbsp tahini 3 tsp sesame seeds Method Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper.Blend the flaked almonds in a food processor until finely chopped and gritty in texture. Set aside in a large mixing bowl.Blend the dates and apple until finely chopped, then add to the almonds along with the oats, flour, desiccated coconut, mixed seeds, cinnamon and salt. Mix to combine.Melt the coconut oil and mix with the syrup and tahini. Add to the mixing bowl and thoroughly combine with the rest of the mixture. Using your hands, roll the mixture into 18 balls, each weighing roughly 40g/1½oz. Arrange on the two prepared baking sheets. Flatten each ball into a neat disc, scatter with sesame seeds and bake for about 14 minutes, or until firm and just starting to brown at the edges.Leave to cool on the baking sheets. Once cold, store in an airtight box in layers, with baking paper between each layer. Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper. Blend the flaked almonds in a food processor until finely chopped and gritty in texture. Set aside in a large mixing bowl. Blend the flaked almonds in a food processor until finely chopped and gritty in texture. Set aside in a large mixing bowl. Blend the dates and apple until finely chopped, then add to the almonds along with the oats, flour, desiccated coconut, mixed seeds, cinnamon and salt. Mix to combine. Blend the dates and apple until finely chopped, then add to the almonds along with the oats, flour, desiccated coconut, mixed seeds, cinnamon and salt. Mix to combine. Melt the coconut oil and mix with the syrup and tahini. Add to the mixing bowl and thoroughly combine with the rest of the mixture. Using your hands, roll the mixture into 18 balls, each weighing roughly 40g/1½oz. Arrange on the two prepared baking sheets. Flatten each ball into a neat disc, scatter with sesame seeds and bake for about 14 minutes, or until firm and just starting to brown at the edges. Melt the coconut oil and mix with the syrup and tahini. Add to the mixing bowl and thoroughly combine with the rest of the mixture. Using your hands, roll the mixture into 18 balls, each weighing roughly 40g/1½oz. Arrange on the two prepared baking sheets. Flatten each ball into a neat disc, scatter with sesame seeds and bake for about 14 minutes, or until firm and just starting to brown at the edges. Leave to cool on the baking sheets. Once cold, store in an airtight box in layers, with baking paper between each layer. Leave to cool on the baking sheets. Once cold, store in an airtight box in layers, with baking paper between each layer. Recipe tips You can use honey in place of the coconut nectar, agave or maple syrup if you like, but the cookies will no longer be vegan.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/healthy_cookies_40030", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Healthy cookies recipe", "content": "An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_cookies_40030_16x9.jpg These healthy vegan cookies are softer and more chewy than regular cookies, and are packed with fruit, nuts and seeds. Each cookie provides 179 kcal, 3g protein, 13g carbohydrates (of which 6g sugars), 12g fat (of which 7g saturates), 2g fibre and 0.1g salt. You will need a food processor to make this recipe. 50g/1¾oz flaked almonds75g/2½oz medjool dates, pitted and roughly chopped½ Braeburn apple, quartered, cored and roughly chopped100g/3½oz rolled oats75g/2½oz wholemeal flour (or wholemeal spelt flour)50g/1¾oz unsweetened desiccated coconut4 tbsp mixed seeds (such as pumpkin, sunflower or sesame)½ tsp cinnamonpinch salt100g/3½oz coconut oil (or 50g/1¾oz coconut oil and 50g/1¾oz sunflower oil)100g/3½oz coconut syrup (or agave, maple or date syrup)1 tbsp tahini3 tsp sesame seeds 50g/1¾oz flaked almonds 75g/2½oz medjool dates, pitted and roughly chopped ½ Braeburn apple, quartered, cored and roughly chopped 100g/3½oz rolled oats 75g/2½oz wholemeal flour (or wholemeal spelt flour) 50g/1¾oz unsweetened desiccated coconut 4 tbsp mixed seeds (such as pumpkin, sunflower or sesame) ½ tsp cinnamon pinch salt 100g/3½oz coconut oil (or 50g/1¾oz coconut oil and 50g/1¾oz sunflower oil) 100g/3½oz coconut syrup (or agave, maple or date syrup) 1 tbsp tahini 3 tsp sesame seeds Method Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper.Blend the flaked almonds in a food processor until finely chopped and gritty in texture. Set aside in a large mixing bowl.Blend the dates and apple until finely chopped, then add to the almonds along with the oats, flour, desiccated coconut, mixed seeds, cinnamon and salt. Mix to combine.Melt the coconut oil and mix with the syrup and tahini. Add to the mixing bowl and thoroughly combine with the rest of the mixture. Using your hands, roll the mixture into 18 balls, each weighing roughly 40g/1½oz. Arrange on the two prepared baking sheets. Flatten each ball into a neat disc, scatter with sesame seeds and bake for about 14 minutes, or until firm and just starting to brown at the edges.Leave to cool on the baking sheets. Once cold, store in an airtight box in layers, with baking paper between each layer. Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Line 2 baking sheets with baking paper. Blend the flaked almonds in a food processor until finely chopped and gritty in texture. Set aside in a large mixing bowl. Blend the flaked almonds in a food processor until finely chopped and gritty in texture. Set aside in a large mixing bowl. Blend the dates and apple until finely chopped, then add to the almonds along with the oats, flour, desiccated coconut, mixed seeds, cinnamon and salt. Mix to combine. Blend the dates and apple until finely chopped, then add to the almonds along with the oats, flour, desiccated coconut, mixed seeds, cinnamon and salt. Mix to combine. Melt the coconut oil and mix with the syrup and tahini. Add to the mixing bowl and thoroughly combine with the rest of the mixture. Using your hands, roll the mixture into 18 balls, each weighing roughly 40g/1½oz. Arrange on the two prepared baking sheets. Flatten each ball into a neat disc, scatter with sesame seeds and bake for about 14 minutes, or until firm and just starting to brown at the edges. Melt the coconut oil and mix with the syrup and tahini. Add to the mixing bowl and thoroughly combine with the rest of the mixture. Using your hands, roll the mixture into 18 balls, each weighing roughly 40g/1½oz. Arrange on the two prepared baking sheets. Flatten each ball into a neat disc, scatter with sesame seeds and bake for about 14 minutes, or until firm and just starting to brown at the edges. Leave to cool on the baking sheets. Once cold, store in an airtight box in layers, with baking paper between each layer. Leave to cool on the baking sheets. Once cold, store in an airtight box in layers, with baking paper between each layer. Recipe tips You can use honey in place of the coconut nectar, agave or maple syrup if you like, but the cookies will no longer be vegan." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4eeb3bdbfd0cbff917" }
d07a7681e8f23c33815d9ddb4942554324092b596cfcc9840cab12ffad923c5a
Smashed avocado on toast recipe An average of 4.9 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smashed_avocado_on_toast_89082_16x9.jpg So simple and delicious, this avocado on toast recipe is perfect when you need a quick and nutritious breakfast or snack. 1 ripe avocado, peeled and de-stoned1 pinch dried chilli flakes ½ small garlic clove, finely grated (optional)½ lime, juice onlysea salt extra virgin olive oil1 slice sourdough, toastedfew sprigs fresh coriander, chopped 1 ripe avocado, peeled and de-stoned 1 pinch dried chilli flakes ½ small garlic clove, finely grated (optional) ½ lime, juice only sea salt extra virgin olive oil 1 slice sourdough, toasted few sprigs fresh coriander, chopped Method Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like.Spread on the toast and garnish with coriander leaves. Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Spread on the toast and garnish with coriander leaves. Spread on the toast and garnish with coriander leaves.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/smashed_avocado_on_toast_89082", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Smashed avocado on toast recipe", "content": "An average of 4.9 out of 5 stars from 41 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smashed_avocado_on_toast_89082_16x9.jpg So simple and delicious, this avocado on toast recipe is perfect when you need a quick and nutritious breakfast or snack. 1 ripe avocado, peeled and de-stoned1 pinch dried chilli flakes ½ small garlic clove, finely grated (optional)½ lime, juice onlysea salt extra virgin olive oil1 slice sourdough, toastedfew sprigs fresh coriander, chopped 1 ripe avocado, peeled and de-stoned 1 pinch dried chilli flakes ½ small garlic clove, finely grated (optional) ½ lime, juice only sea salt extra virgin olive oil 1 slice sourdough, toasted few sprigs fresh coriander, chopped Method Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like.Spread on the toast and garnish with coriander leaves. Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Spread on the toast and garnish with coriander leaves. Spread on the toast and garnish with coriander leaves." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4eeb3bdbfd0cbff918" }
827f4e629f973a548bf1375a646d5ddd8f65e9df29c605c5ffa5fc250f70508b
Chickpea, date and cashew bites recipe An average of 4.1 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickpea_date_and_cashew_81632_16x9.jpg You would never know that chickpeas form the base of these protein-packed no-bake energy squares. The toasted nuts, dates and chocolate make this taste like an indulgent treat. Watch the video for three easy no-bake snack ideas. Get the chocolate and date raw brownie recipe here or find the peanut and coconut energy balls recipe here. Each serving provides 97 kcal, 2.8g protein, 10.9g carbohydrate (of which 6.5g sugars), 4.2g fat (of which 1g saturates), 1.9g fibre and 0.01g salt. 400g tin chickpeas, drained and liquid reserved 75g/2½oz porridge oats200g/7oz dates, chopped150g/5½oz roasted cashews1 tbsp vanilla extract50g/1¾oz dark chocolate (70% cocoa solids), roughly chopped 400g tin chickpeas, drained and liquid reserved 75g/2½oz porridge oats 200g/7oz dates, chopped 150g/5½oz roasted cashews 1 tbsp vanilla extract 50g/1¾oz dark chocolate (70% cocoa solids), roughly chopped Method Line a 20cm/8in square loose-bottomed cake tin with baking paper.Tip the drained chickpeas and the oats into a food processor, including a tablespoon of the reserved liquid. (This will help the bar stick together.) Blend until the mixture is a rough paste. Add the dates, cashews and vanilla extract and blend until the nuts and dates are finely chopped. (You may need to work in two batches if you have a small-ish food processor.) The mixture shouldn't be too smooth or it will be very sticky. Add more chickpea liquid if needed. Press into the lined tin with your hands so that you have a thick, even layer.Tip the chocolate into a heatproof bowl and microwave on high for 1½ minutes. Check to see if the chocolate has melted. If not, return to the microwave for another 30 seconds and repeat until the chocolate has melted. (Alternatively, place the bowl over a pan of simmering water to melt the chocolate, making sure that the bowl doesn’t touch the water.)Drizzle the chocolate over the top then leave to set in the refrigerator for an hour.Remove from the tin, cut into 24 squares and serve. Line a 20cm/8in square loose-bottomed cake tin with baking paper. Line a 20cm/8in square loose-bottomed cake tin with baking paper. Tip the drained chickpeas and the oats into a food processor, including a tablespoon of the reserved liquid. (This will help the bar stick together.) Blend until the mixture is a rough paste. Tip the drained chickpeas and the oats into a food processor, including a tablespoon of the reserved liquid. (This will help the bar stick together.) Blend until the mixture is a rough paste. Add the dates, cashews and vanilla extract and blend until the nuts and dates are finely chopped. (You may need to work in two batches if you have a small-ish food processor.) The mixture shouldn't be too smooth or it will be very sticky. Add more chickpea liquid if needed. Press into the lined tin with your hands so that you have a thick, even layer. Add the dates, cashews and vanilla extract and blend until the nuts and dates are finely chopped. (You may need to work in two batches if you have a small-ish food processor.) The mixture shouldn't be too smooth or it will be very sticky. Add more chickpea liquid if needed. Press into the lined tin with your hands so that you have a thick, even layer. Tip the chocolate into a heatproof bowl and microwave on high for 1½ minutes. Check to see if the chocolate has melted. If not, return to the microwave for another 30 seconds and repeat until the chocolate has melted. (Alternatively, place the bowl over a pan of simmering water to melt the chocolate, making sure that the bowl doesn’t touch the water.) Tip the chocolate into a heatproof bowl and microwave on high for 1½ minutes. Check to see if the chocolate has melted. If not, return to the microwave for another 30 seconds and repeat until the chocolate has melted. (Alternatively, place the bowl over a pan of simmering water to melt the chocolate, making sure that the bowl doesn’t touch the water.) Drizzle the chocolate over the top then leave to set in the refrigerator for an hour. Drizzle the chocolate over the top then leave to set in the refrigerator for an hour. Remove from the tin, cut into 24 squares and serve. Remove from the tin, cut into 24 squares and serve. Recipe tips These can be kept in an airtight container at room temperature, or in the fridge. If you want to use more chunky oats (such as rolled oats), you will need to blend the oats on their own until they are powdery. To toast cashews, preheat the oven to 180C/160C Fan/Gas 4. Put the cashews on a baking tray in a single layer and bake for 10 minutes or until golden brown. Allow to cool completely before blending.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chickpea_date_and_cashew_81632", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chickpea, date and cashew bites recipe", "content": "An average of 4.1 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chickpea_date_and_cashew_81632_16x9.jpg You would never know that chickpeas form the base of these protein-packed no-bake energy squares. The toasted nuts, dates and chocolate make this taste like an indulgent treat. Watch the video for three easy no-bake snack ideas. Get the chocolate and date raw brownie recipe here or find the peanut and coconut energy balls recipe here. Each serving provides 97 kcal, 2.8g protein, 10.9g carbohydrate (of which 6.5g sugars), 4.2g fat (of which 1g saturates), 1.9g fibre and 0.01g salt. 400g tin chickpeas, drained and liquid reserved 75g/2½oz porridge oats200g/7oz dates, chopped150g/5½oz roasted cashews1 tbsp vanilla extract50g/1¾oz dark chocolate (70% cocoa solids), roughly chopped 400g tin chickpeas, drained and liquid reserved 75g/2½oz porridge oats 200g/7oz dates, chopped 150g/5½oz roasted cashews 1 tbsp vanilla extract 50g/1¾oz dark chocolate (70% cocoa solids), roughly chopped Method Line a 20cm/8in square loose-bottomed cake tin with baking paper.Tip the drained chickpeas and the oats into a food processor, including a tablespoon of the reserved liquid. (This will help the bar stick together.) Blend until the mixture is a rough paste. Add the dates, cashews and vanilla extract and blend until the nuts and dates are finely chopped. (You may need to work in two batches if you have a small-ish food processor.) The mixture shouldn't be too smooth or it will be very sticky. Add more chickpea liquid if needed. Press into the lined tin with your hands so that you have a thick, even layer.Tip the chocolate into a heatproof bowl and microwave on high for 1½ minutes. Check to see if the chocolate has melted. If not, return to the microwave for another 30 seconds and repeat until the chocolate has melted. (Alternatively, place the bowl over a pan of simmering water to melt the chocolate, making sure that the bowl doesn’t touch the water.)Drizzle the chocolate over the top then leave to set in the refrigerator for an hour.Remove from the tin, cut into 24 squares and serve. Line a 20cm/8in square loose-bottomed cake tin with baking paper. Line a 20cm/8in square loose-bottomed cake tin with baking paper. Tip the drained chickpeas and the oats into a food processor, including a tablespoon of the reserved liquid. (This will help the bar stick together.) Blend until the mixture is a rough paste. Tip the drained chickpeas and the oats into a food processor, including a tablespoon of the reserved liquid. (This will help the bar stick together.) Blend until the mixture is a rough paste. Add the dates, cashews and vanilla extract and blend until the nuts and dates are finely chopped. (You may need to work in two batches if you have a small-ish food processor.) The mixture shouldn't be too smooth or it will be very sticky. Add more chickpea liquid if needed. Press into the lined tin with your hands so that you have a thick, even layer. Add the dates, cashews and vanilla extract and blend until the nuts and dates are finely chopped. (You may need to work in two batches if you have a small-ish food processor.) The mixture shouldn't be too smooth or it will be very sticky. Add more chickpea liquid if needed. Press into the lined tin with your hands so that you have a thick, even layer. Tip the chocolate into a heatproof bowl and microwave on high for 1½ minutes. Check to see if the chocolate has melted. If not, return to the microwave for another 30 seconds and repeat until the chocolate has melted. (Alternatively, place the bowl over a pan of simmering water to melt the chocolate, making sure that the bowl doesn’t touch the water.) Tip the chocolate into a heatproof bowl and microwave on high for 1½ minutes. Check to see if the chocolate has melted. If not, return to the microwave for another 30 seconds and repeat until the chocolate has melted. (Alternatively, place the bowl over a pan of simmering water to melt the chocolate, making sure that the bowl doesn’t touch the water.) Drizzle the chocolate over the top then leave to set in the refrigerator for an hour. Drizzle the chocolate over the top then leave to set in the refrigerator for an hour. Remove from the tin, cut into 24 squares and serve. Remove from the tin, cut into 24 squares and serve. Recipe tips These can be kept in an airtight container at room temperature, or in the fridge. If you want to use more chunky oats (such as rolled oats), you will need to blend the oats on their own until they are powdery. To toast cashews, preheat the oven to 180C/160C Fan/Gas 4. Put the cashews on a baking tray in a single layer and bake for 10 minutes or until golden brown. Allow to cool completely before blending." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4feb3bdbfd0cbff919" }
2933c7b2b12a50752da8602717cb09314b2dafee325d456f9da08c797abee895
Frozen banana lollies recipe An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_banana_lollies_22177_16x9.jpg Making frozen banana lollies is great activity to do with kids as they are super simple to make and can be personalised depending your little ones’ preferences. For this recipe, you will need 8 wooden lolly sticks. 4 large bananas, peeled and cut in half 300g/10½oz dark chocolate, broken into small pieces or Greek-style yoghurt 4 large bananas, peeled and cut in half 300g/10½oz dark chocolate, broken into small pieces or Greek-style yoghurt chopped nuts (optional)sprinkles (optional)freeze-dried raspberries or strawberries (optional)chocolate drizzle (optional)nut butter drizzle (optional) chopped nuts (optional) sprinkles (optional) freeze-dried raspberries or strawberries (optional) chocolate drizzle (optional) nut butter drizzle (optional) Method Line a baking tray with baking paper. Gently push the banana pieces onto the 8 wooden lolly sticks, taking care not to crack the banana. If the banana breaks a little, do not worry as they will harden in the freezer. Place the bananas on the baking tray and transfer to the freezer for 2 hours to firm up. To melt the chocolate (if using), fill a small saucepan about a quarter full with water and bring to a simmer over a low heat. Place the chocolate pieces in a heat-proof bowl and set this on top of the pan, making sure the water doesn't touch the bowl. Leave to melt for a couple of minutes or so, stirring once or twice. Put the melted chocolate or yoghurt in a tall glass or narrow mug to make it easier to coat the bananas. Remove the hardened bananas from the freezer and holding the end of one lolly stick, fully submerge the first banana into the chocolate or yoghurt. Place the dipped lolly back onto the baking tray and sprinkle immediately with any desired toppings before the chocolate or yoghurt sets. Repeat with the remaining banana lollies. Return the tray to the freezer for another 20 minutes to harden again. Remove the lollies from the freezer 5 minutes before serving to soften slightly – but be aware, the yoghurt will melt quicker than the chocolate. Line a baking tray with baking paper. Line a baking tray with baking paper. Gently push the banana pieces onto the 8 wooden lolly sticks, taking care not to crack the banana. If the banana breaks a little, do not worry as they will harden in the freezer. Place the bananas on the baking tray and transfer to the freezer for 2 hours to firm up. Gently push the banana pieces onto the 8 wooden lolly sticks, taking care not to crack the banana. If the banana breaks a little, do not worry as they will harden in the freezer. Place the bananas on the baking tray and transfer to the freezer for 2 hours to firm up. To melt the chocolate (if using), fill a small saucepan about a quarter full with water and bring to a simmer over a low heat. Place the chocolate pieces in a heat-proof bowl and set this on top of the pan, making sure the water doesn't touch the bowl. Leave to melt for a couple of minutes or so, stirring once or twice. To melt the chocolate (if using), fill a small saucepan about a quarter full with water and bring to a simmer over a low heat. Place the chocolate pieces in a heat-proof bowl and set this on top of the pan, making sure the water doesn't touch the bowl. Leave to melt for a couple of minutes or so, stirring once or twice. Put the melted chocolate or yoghurt in a tall glass or narrow mug to make it easier to coat the bananas. Remove the hardened bananas from the freezer and holding the end of one lolly stick, fully submerge the first banana into the chocolate or yoghurt. Put the melted chocolate or yoghurt in a tall glass or narrow mug to make it easier to coat the bananas. Remove the hardened bananas from the freezer and holding the end of one lolly stick, fully submerge the first banana into the chocolate or yoghurt. Place the dipped lolly back onto the baking tray and sprinkle immediately with any desired toppings before the chocolate or yoghurt sets. Repeat with the remaining banana lollies. Place the dipped lolly back onto the baking tray and sprinkle immediately with any desired toppings before the chocolate or yoghurt sets. Repeat with the remaining banana lollies. Return the tray to the freezer for another 20 minutes to harden again. Return the tray to the freezer for another 20 minutes to harden again. Remove the lollies from the freezer 5 minutes before serving to soften slightly – but be aware, the yoghurt will melt quicker than the chocolate. Remove the lollies from the freezer 5 minutes before serving to soften slightly – but be aware, the yoghurt will melt quicker than the chocolate. Recipe tips If you want to use Greek-style yoghurt, but still have a bit of sweet tooth, try adding 1 teaspoon vanilla paste to the yoghurt.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/frozen_banana_lollies_22177", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Frozen banana lollies recipe", "content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frozen_banana_lollies_22177_16x9.jpg Making frozen banana lollies is great activity to do with kids as they are super simple to make and can be personalised depending your little ones’ preferences. For this recipe, you will need 8 wooden lolly sticks. 4 large bananas, peeled and cut in half 300g/10½oz dark chocolate, broken into small pieces or Greek-style yoghurt 4 large bananas, peeled and cut in half 300g/10½oz dark chocolate, broken into small pieces or Greek-style yoghurt chopped nuts (optional)sprinkles (optional)freeze-dried raspberries or strawberries (optional)chocolate drizzle (optional)nut butter drizzle (optional) chopped nuts (optional) sprinkles (optional) freeze-dried raspberries or strawberries (optional) chocolate drizzle (optional) nut butter drizzle (optional) Method Line a baking tray with baking paper. Gently push the banana pieces onto the 8 wooden lolly sticks, taking care not to crack the banana. If the banana breaks a little, do not worry as they will harden in the freezer. Place the bananas on the baking tray and transfer to the freezer for 2 hours to firm up. To melt the chocolate (if using), fill a small saucepan about a quarter full with water and bring to a simmer over a low heat. Place the chocolate pieces in a heat-proof bowl and set this on top of the pan, making sure the water doesn't touch the bowl. Leave to melt for a couple of minutes or so, stirring once or twice. Put the melted chocolate or yoghurt in a tall glass or narrow mug to make it easier to coat the bananas. Remove the hardened bananas from the freezer and holding the end of one lolly stick, fully submerge the first banana into the chocolate or yoghurt. Place the dipped lolly back onto the baking tray and sprinkle immediately with any desired toppings before the chocolate or yoghurt sets. Repeat with the remaining banana lollies. Return the tray to the freezer for another 20 minutes to harden again. Remove the lollies from the freezer 5 minutes before serving to soften slightly – but be aware, the yoghurt will melt quicker than the chocolate. Line a baking tray with baking paper. Line a baking tray with baking paper. Gently push the banana pieces onto the 8 wooden lolly sticks, taking care not to crack the banana. If the banana breaks a little, do not worry as they will harden in the freezer. Place the bananas on the baking tray and transfer to the freezer for 2 hours to firm up. Gently push the banana pieces onto the 8 wooden lolly sticks, taking care not to crack the banana. If the banana breaks a little, do not worry as they will harden in the freezer. Place the bananas on the baking tray and transfer to the freezer for 2 hours to firm up. To melt the chocolate (if using), fill a small saucepan about a quarter full with water and bring to a simmer over a low heat. Place the chocolate pieces in a heat-proof bowl and set this on top of the pan, making sure the water doesn't touch the bowl. Leave to melt for a couple of minutes or so, stirring once or twice. To melt the chocolate (if using), fill a small saucepan about a quarter full with water and bring to a simmer over a low heat. Place the chocolate pieces in a heat-proof bowl and set this on top of the pan, making sure the water doesn't touch the bowl. Leave to melt for a couple of minutes or so, stirring once or twice. Put the melted chocolate or yoghurt in a tall glass or narrow mug to make it easier to coat the bananas. Remove the hardened bananas from the freezer and holding the end of one lolly stick, fully submerge the first banana into the chocolate or yoghurt. Put the melted chocolate or yoghurt in a tall glass or narrow mug to make it easier to coat the bananas. Remove the hardened bananas from the freezer and holding the end of one lolly stick, fully submerge the first banana into the chocolate or yoghurt. Place the dipped lolly back onto the baking tray and sprinkle immediately with any desired toppings before the chocolate or yoghurt sets. Repeat with the remaining banana lollies. Place the dipped lolly back onto the baking tray and sprinkle immediately with any desired toppings before the chocolate or yoghurt sets. Repeat with the remaining banana lollies. Return the tray to the freezer for another 20 minutes to harden again. Return the tray to the freezer for another 20 minutes to harden again. Remove the lollies from the freezer 5 minutes before serving to soften slightly – but be aware, the yoghurt will melt quicker than the chocolate. Remove the lollies from the freezer 5 minutes before serving to soften slightly – but be aware, the yoghurt will melt quicker than the chocolate. Recipe tips If you want to use Greek-style yoghurt, but still have a bit of sweet tooth, try adding 1 teaspoon vanilla paste to the yoghurt." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4feb3bdbfd0cbff91a" }
0745af898c464a5e68a91cfe664aad34de96f2c56984a4c8b408d3c42922f25c
Wholemeal cheese scones recipe An average of 3.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholemeal_cheese_scones_12017_16x9.jpg These simple cheese scones are a doddle to make and full of flavour - great for taking on a picnic. 250g/9oz wholemeal flour 250g/9oz plain flour 2 tsp baking powder ½ tsp salt200g/7oz grated cheddar100g/4oz grated Parmesan, or similar vegetarian hard cheese400ml/14fl oz milk 1 free-range egg, beaten 250g/9oz wholemeal flour 250g/9oz plain flour 2 tsp baking powder ½ tsp salt 200g/7oz grated cheddar 100g/4oz grated Parmesan, or similar vegetarian hard cheese 400ml/14fl oz milk 1 free-range egg, beaten Method Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper.Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point.Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter. Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper. Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper. Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point. Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point. Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/wholemeal_cheese_scones_12017", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Wholemeal cheese scones recipe", "content": "An average of 3.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wholemeal_cheese_scones_12017_16x9.jpg These simple cheese scones are a doddle to make and full of flavour - great for taking on a picnic. 250g/9oz wholemeal flour 250g/9oz plain flour 2 tsp baking powder ½ tsp salt200g/7oz grated cheddar100g/4oz grated Parmesan, or similar vegetarian hard cheese400ml/14fl oz milk 1 free-range egg, beaten 250g/9oz wholemeal flour 250g/9oz plain flour 2 tsp baking powder ½ tsp salt 200g/7oz grated cheddar 100g/4oz grated Parmesan, or similar vegetarian hard cheese 400ml/14fl oz milk 1 free-range egg, beaten Method Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper.Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point.Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter. Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper. Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper. Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point. Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point. Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4feb3bdbfd0cbff91b" }
fc41e5eb5b2983a09d8d176263f2e4ff0a6bfb79c1882dacd1cc9fb0fa1e673d
Air fryer mozzarella sticks recipe An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_mozzarella_99406_16x9.jpg The key to creating restaurant-style, crispy, breadcrumbed mozzarella sticks in the air fryer is to cook them from frozen: give them at least 30 minutes in the freezer. They’re delicious served with a spicy tomato ketchup. 400g block mozzarella cucina2 tbsp plain flour1 tsp garlic granules1 large free-range egg40g/1½oz panko breadcrumbsolive oil cooking spraysalt and freshly ground black pepper 400g block mozzarella cucina 2 tbsp plain flour 1 tsp garlic granules 1 large free-range egg 40g/1½oz panko breadcrumbs olive oil cooking spray salt and freshly ground black pepper Method Cut the mozzarella into strips, roughly 1.5cm/⅝in wide, and pat dry using kitchen paper.In a shallow dish, mix together the flour and the garlic granules. In another dish, beat the egg with a generous amount of salt and pepper. Spread the breadcrumbs in a third dish. Roll the mozzarella strips in flour, then in egg, then in flour and egg again, to create a double coating. Make sure each piece is totally covered in flour each time; any gaps will cause the mozzarella sticks to leak in the air fryer. Coat well in the panko breadcrumbs. Freeze for at least 30 minutes until solid. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of mozzarella sticks in the bottom. Spray the top of the mozzarella sticks with oil before air-frying for 10 minutes at 200C. Repeat until all the mozzarella sticks are cooked, keeping each batch warm, then serve immediately. Cut the mozzarella into strips, roughly 1.5cm/⅝in wide, and pat dry using kitchen paper. Cut the mozzarella into strips, roughly 1.5cm/⅝in wide, and pat dry using kitchen paper. In a shallow dish, mix together the flour and the garlic granules. In another dish, beat the egg with a generous amount of salt and pepper. Spread the breadcrumbs in a third dish. In a shallow dish, mix together the flour and the garlic granules. In another dish, beat the egg with a generous amount of salt and pepper. Spread the breadcrumbs in a third dish. Roll the mozzarella strips in flour, then in egg, then in flour and egg again, to create a double coating. Make sure each piece is totally covered in flour each time; any gaps will cause the mozzarella sticks to leak in the air fryer. Coat well in the panko breadcrumbs. Roll the mozzarella strips in flour, then in egg, then in flour and egg again, to create a double coating. Make sure each piece is totally covered in flour each time; any gaps will cause the mozzarella sticks to leak in the air fryer. Coat well in the panko breadcrumbs. Freeze for at least 30 minutes until solid. Freeze for at least 30 minutes until solid. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of mozzarella sticks in the bottom. Spray the top of the mozzarella sticks with oil before air-frying for 10 minutes at 200C. Repeat until all the mozzarella sticks are cooked, keeping each batch warm, then serve immediately. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of mozzarella sticks in the bottom. Spray the top of the mozzarella sticks with oil before air-frying for 10 minutes at 200C. Repeat until all the mozzarella sticks are cooked, keeping each batch warm, then serve immediately. Recipe tips Mozzarella cucina is a firm, low-moisture cooking mozzarella sold in a block. Often labelled as ideal for pizza, it is shrink-wrapped rather than packed in whey. This recipe was tested working in two batches in a 3.2 litre/5½ pint basket air fryer; in a larger air fryer the sticks can be cooked in one batch. It is not suited to a model fitted with a stirring paddle.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/air_fryer_mozzarella_99406", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Air fryer mozzarella sticks recipe", "content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_mozzarella_99406_16x9.jpg The key to creating restaurant-style, crispy, breadcrumbed mozzarella sticks in the air fryer is to cook them from frozen: give them at least 30 minutes in the freezer. They’re delicious served with a spicy tomato ketchup. 400g block mozzarella cucina2 tbsp plain flour1 tsp garlic granules1 large free-range egg40g/1½oz panko breadcrumbsolive oil cooking spraysalt and freshly ground black pepper 400g block mozzarella cucina 2 tbsp plain flour 1 tsp garlic granules 1 large free-range egg 40g/1½oz panko breadcrumbs olive oil cooking spray salt and freshly ground black pepper Method Cut the mozzarella into strips, roughly 1.5cm/⅝in wide, and pat dry using kitchen paper.In a shallow dish, mix together the flour and the garlic granules. In another dish, beat the egg with a generous amount of salt and pepper. Spread the breadcrumbs in a third dish. Roll the mozzarella strips in flour, then in egg, then in flour and egg again, to create a double coating. Make sure each piece is totally covered in flour each time; any gaps will cause the mozzarella sticks to leak in the air fryer. Coat well in the panko breadcrumbs. Freeze for at least 30 minutes until solid. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of mozzarella sticks in the bottom. Spray the top of the mozzarella sticks with oil before air-frying for 10 minutes at 200C. Repeat until all the mozzarella sticks are cooked, keeping each batch warm, then serve immediately. Cut the mozzarella into strips, roughly 1.5cm/⅝in wide, and pat dry using kitchen paper. Cut the mozzarella into strips, roughly 1.5cm/⅝in wide, and pat dry using kitchen paper. In a shallow dish, mix together the flour and the garlic granules. In another dish, beat the egg with a generous amount of salt and pepper. Spread the breadcrumbs in a third dish. In a shallow dish, mix together the flour and the garlic granules. In another dish, beat the egg with a generous amount of salt and pepper. Spread the breadcrumbs in a third dish. Roll the mozzarella strips in flour, then in egg, then in flour and egg again, to create a double coating. Make sure each piece is totally covered in flour each time; any gaps will cause the mozzarella sticks to leak in the air fryer. Coat well in the panko breadcrumbs. Roll the mozzarella strips in flour, then in egg, then in flour and egg again, to create a double coating. Make sure each piece is totally covered in flour each time; any gaps will cause the mozzarella sticks to leak in the air fryer. Coat well in the panko breadcrumbs. Freeze for at least 30 minutes until solid. Freeze for at least 30 minutes until solid. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of mozzarella sticks in the bottom. Spray the top of the mozzarella sticks with oil before air-frying for 10 minutes at 200C. Repeat until all the mozzarella sticks are cooked, keeping each batch warm, then serve immediately. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of mozzarella sticks in the bottom. Spray the top of the mozzarella sticks with oil before air-frying for 10 minutes at 200C. Repeat until all the mozzarella sticks are cooked, keeping each batch warm, then serve immediately. Recipe tips Mozzarella cucina is a firm, low-moisture cooking mozzarella sold in a block. Often labelled as ideal for pizza, it is shrink-wrapped rather than packed in whey. This recipe was tested working in two batches in a 3.2 litre/5½ pint basket air fryer; in a larger air fryer the sticks can be cooked in one batch. It is not suited to a model fitted with a stirring paddle." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb4feb3bdbfd0cbff91c" }
d4e7fc89d3f031ee9efd4e992d8db0b25e9d89d132fdf0f9c5c175e5331e825e
Banana chips recipe An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_chips_14620_16x9.jpg These crispy, chewy banana chips are great as a snack, or sprinkle them over your morning porridge instead of fresh banana. Our method is oven baked – see our recipe tip below for an air fryer version. 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonallight rapeseed, vegetable or sunflower oil1 lemon, juice onlyground cinnamon (optional) 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonal light rapeseed, vegetable or sunflower oil 1 lemon, juice only ground cinnamon (optional) Method Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour.Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool.Leave to cool completely before serving or storing in an airtight container. Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour. Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool. Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool. Leave to cool completely before serving or storing in an airtight container. Leave to cool completely before serving or storing in an airtight container. Recipe tips As a snack for adults, sprinkle with a little salt. To air-fry, coat the banana slices in lemon juice as above. Lightly oil or oil-spray the air fryer basket. Add some banana slices in a single layer, then air-fry at 100C for 20 minutes. Carefully turn and rotate the slices and continue to cook for 5 minutes at a time, removing them as they feel crisp and dried out (remove any that have browned too much even if they don’t feel crisp – they will crisp more as they cool). Repeat until all the banana slices are crisp – this should take no more than 30 minutes.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banana_chips_14620", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Banana chips 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/banana_chips_14620_16x9.jpg These crispy, chewy banana chips are great as a snack, or sprinkle them over your morning porridge instead of fresh banana. Our method is oven baked – see our recipe tip below for an air fryer version. 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonallight rapeseed, vegetable or sunflower oil1 lemon, juice onlyground cinnamon (optional) 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonal light rapeseed, vegetable or sunflower oil 1 lemon, juice only ground cinnamon (optional) Method Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour.Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool.Leave to cool completely before serving or storing in an airtight container. Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour. Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool. Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool. Leave to cool completely before serving or storing in an airtight container. Leave to cool completely before serving or storing in an airtight container. Recipe tips As a snack for adults, sprinkle with a little salt. To air-fry, coat the banana slices in lemon juice as above. Lightly oil or oil-spray the air fryer basket. Add some banana slices in a single layer, then air-fry at 100C for 20 minutes. Carefully turn and rotate the slices and continue to cook for 5 minutes at a time, removing them as they feel crisp and dried out (remove any that have browned too much even if they don’t feel crisp – they will crisp more as they cool). Repeat until all the banana slices are crisp – this should take no more than 30 minutes." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb50eb3bdbfd0cbff91d" }
3bffe4f50c1d2d069151608bf9490119dc3948a6df57dfc8a453b4e122d7eaab
Banoffee energy bars recipe An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banoffee_energy_bar_03797_16x9.jpg A healthy, high-energy snack developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe to fuel your next workout. Packed with easily digestible carbs for quick and sustained energy. Each serving provides 221 kcal, 3.8g protein, 39.6g carbohydrate (of which 22g sugars), 6.2g fat (of which 2.5g saturates), 4.4g fibre and 0.07g salt. 100g/3½oz pitted dates, soaked in warm water (about 100ml/3½fl oz) for 10 minutes2 large bananas, roughly mashed 30ml/1fl oz maple syrup150g/5½oz rolled oatspinch salt½ tsp ground cinnamon (optional) 100g/3½oz pitted dates, soaked in warm water (about 100ml/3½fl oz) for 10 minutes 2 large bananas, roughly mashed 30ml/1fl oz maple syrup 150g/5½oz rolled oats pinch salt ½ tsp ground cinnamon (optional) 200g/7oz pitted dates (about 12 large), soaked in hot water (about 160ml/6fl oz) for 10 minutes1 tbsp tahini 1 tsp vanilla extract2 tbsp milk of your choice (dairy or plant-based)pinch of sea salt 200g/7oz pitted dates (about 12 large), soaked in hot water (about 160ml/6fl oz) for 10 minutes 1 tbsp tahini 1 tsp vanilla extract 2 tbsp milk of your choice (dairy or plant-based) pinch of sea salt 75g/2½oz rolled oats30g/1oz plain flour20g/¾oz brown sugar45g/1¾oz unsalted dairy-free margarine or butter, cut in cubes 75g/2½oz rolled oats 30g/1oz plain flour 20g/¾oz brown sugar 45g/1¾oz unsalted dairy-free margarine or butter, cut in cubes Method Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth.Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base.To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. Bake in the preheated oven for 25–30 minutes, or until the topping is golden.Allow to cool completely before cutting into 8–12 equal bars. Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth. Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base. To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base. To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. Bake in the preheated oven for 25–30 minutes, or until the topping is golden. Bake in the preheated oven for 25–30 minutes, or until the topping is golden. Allow to cool completely before cutting into 8–12 equal bars. Allow to cool completely before cutting into 8–12 equal bars.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banoffee_energy_bar_03797", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Banoffee energy bars recipe", "content": "An average of 3.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banoffee_energy_bar_03797_16x9.jpg A healthy, high-energy snack developed with nutritionist to the Red Roses, Aimee Ellen O'Keeffe to fuel your next workout. Packed with easily digestible carbs for quick and sustained energy. Each serving provides 221 kcal, 3.8g protein, 39.6g carbohydrate (of which 22g sugars), 6.2g fat (of which 2.5g saturates), 4.4g fibre and 0.07g salt. 100g/3½oz pitted dates, soaked in warm water (about 100ml/3½fl oz) for 10 minutes2 large bananas, roughly mashed 30ml/1fl oz maple syrup150g/5½oz rolled oatspinch salt½ tsp ground cinnamon (optional) 100g/3½oz pitted dates, soaked in warm water (about 100ml/3½fl oz) for 10 minutes 2 large bananas, roughly mashed 30ml/1fl oz maple syrup 150g/5½oz rolled oats pinch salt ½ tsp ground cinnamon (optional) 200g/7oz pitted dates (about 12 large), soaked in hot water (about 160ml/6fl oz) for 10 minutes1 tbsp tahini 1 tsp vanilla extract2 tbsp milk of your choice (dairy or plant-based)pinch of sea salt 200g/7oz pitted dates (about 12 large), soaked in hot water (about 160ml/6fl oz) for 10 minutes 1 tbsp tahini 1 tsp vanilla extract 2 tbsp milk of your choice (dairy or plant-based) pinch of sea salt 75g/2½oz rolled oats30g/1oz plain flour20g/¾oz brown sugar45g/1¾oz unsalted dairy-free margarine or butter, cut in cubes 75g/2½oz rolled oats 30g/1oz plain flour 20g/¾oz brown sugar 45g/1¾oz unsalted dairy-free margarine or butter, cut in cubes Method Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth.Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base.To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. Bake in the preheated oven for 25–30 minutes, or until the topping is golden.Allow to cool completely before cutting into 8–12 equal bars. Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. Preheat oven to 220C/180C fan/Gas 6. Line a 20x20cm/8x8in baking tray with baking paper. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth. To make the base, drain the soaked dates and blend them with the mashed banana and maple syrup in a food processor, until smooth. Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Combine this banana mixture with the oats, salt, and cinnamon in a bowl. Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon Spoon the mixture into the prepared baking tray and press firmly into an even layer using the back of a spoon To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base. To make the date caramel, drain the dates and blend them in the food processor with the tahini, vanilla extract, milk and salt. Spread this in an even layer over the oat base. To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. To make the crumble topping,mix the oats, flour, and sugar together in a bowl. Rub in the butter with your fingers until the mixture resembles coarse crumbs. Sprinkle evenly over the date caramel. Bake in the preheated oven for 25–30 minutes, or until the topping is golden. Bake in the preheated oven for 25–30 minutes, or until the topping is golden. Allow to cool completely before cutting into 8–12 equal bars. Allow to cool completely before cutting into 8–12 equal bars." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb50eb3bdbfd0cbff91e" }
0e558d46f0de62be15eff3a831e98109bb226d7df681d0b1a7e683b9c119a04a
Lemon school cake recipe An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_school_cake_57408_16x9.jpg This simple lemon sheetcake or school cake is ideal for a bake sale or children’s birthday party. In November 2023, this recipe was costed at an average of 54p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar250g/9oz self-raising flour4 free-range eggs3 tbsp milk2 lemons, finely grated zest and juice pinch salt200g/7oz-300g/10½oz icing sugarmulti-coloured sprinkles, to decorate 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar 250g/9oz self-raising flour 4 free-range eggs 3 tbsp milk 2 lemons, finely grated zest and juice pinch salt 200g/7oz-300g/10½oz icing sugar multi-coloured sprinkles, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack.Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin. Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack. Mix together the icing sugar and enough lemon juice to make a pourable icing. Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Recipe tips Any standard brownie tin should work for this cake so don’t worry too much if it’s not exactly the same size as the tin in the recipe. Just check it’s fully cooked before removing from the oven – it should be springy to the touch.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lemon_school_cake_57408", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lemon school cake recipe", "content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_school_cake_57408_16x9.jpg This simple lemon sheetcake or school cake is ideal for a bake sale or children’s birthday party. In November 2023, this recipe was costed at an average of 54p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar250g/9oz self-raising flour4 free-range eggs3 tbsp milk2 lemons, finely grated zest and juice pinch salt200g/7oz-300g/10½oz icing sugarmulti-coloured sprinkles, to decorate 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar 250g/9oz self-raising flour 4 free-range eggs 3 tbsp milk 2 lemons, finely grated zest and juice pinch salt 200g/7oz-300g/10½oz icing sugar multi-coloured sprinkles, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack.Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin. Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack. Mix together the icing sugar and enough lemon juice to make a pourable icing. Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Recipe tips Any standard brownie tin should work for this cake so don’t worry too much if it’s not exactly the same size as the tin in the recipe. Just check it’s fully cooked before removing from the oven – it should be springy to the touch." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb50eb3bdbfd0cbff91f" }
9feb01ac97ba816c7615d4029b52d4c3c03c91cda9a4009b614a3eef701d77d3
Easy traybake cake recipe An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traybake_cake_28789_16x9.jpg This is an easy vanilla traybake cake that’s perfect for school events, birthdays or office parties. It’s light, but still sturdy enough to be transported easily. Got a different sized tray? Use our cake calculator to customise this recipe to fit. 300g/10½oz unsalted butter, softened, plus extra for greasing300g/10½oz caster sugar6 free-range eggs300g/10½oz self-raising flour1 tbsp vanilla extract2 tbsp milk 300g/10½oz unsalted butter, softened, plus extra for greasing 300g/10½oz caster sugar 6 free-range eggs 300g/10½oz self-raising flour 1 tbsp vanilla extract 2 tbsp milk 350g/12oz icing sugar175g/6oz unsalted butter, softened2 tsp vanilla extract2 tbsp milkcrushed malted milk balls, sprinkles or other chocolates, to decorate 350g/12oz icing sugar 175g/6oz unsalted butter, softened 2 tsp vanilla extract 2 tbsp milk crushed malted milk balls, sprinkles or other chocolates, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4.Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper.In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture.Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula.Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk.Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper. Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper. In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula. Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula. Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely. Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk. Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate. Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/traybake_cake_28789", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy traybake cake recipe", "content": "An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/traybake_cake_28789_16x9.jpg This is an easy vanilla traybake cake that’s perfect for school events, birthdays or office parties. It’s light, but still sturdy enough to be transported easily. Got a different sized tray? Use our cake calculator to customise this recipe to fit. 300g/10½oz unsalted butter, softened, plus extra for greasing300g/10½oz caster sugar6 free-range eggs300g/10½oz self-raising flour1 tbsp vanilla extract2 tbsp milk 300g/10½oz unsalted butter, softened, plus extra for greasing 300g/10½oz caster sugar 6 free-range eggs 300g/10½oz self-raising flour 1 tbsp vanilla extract 2 tbsp milk 350g/12oz icing sugar175g/6oz unsalted butter, softened2 tsp vanilla extract2 tbsp milkcrushed malted milk balls, sprinkles or other chocolates, to decorate 350g/12oz icing sugar 175g/6oz unsalted butter, softened 2 tsp vanilla extract 2 tbsp milk crushed malted milk balls, sprinkles or other chocolates, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4.Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper.In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles.Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture.Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula.Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk.Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper. Grease a 30x20cm/12x8in rectangular cake tin with butter. Line the tin with baking paper. In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. In a large bowl, cream together the butter and sugar using an electric whisk until the mixture is pale and fluffy. Add the eggs one at a time, mixing until the egg is completely incorporated into the batter before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Stir in the vanilla extract and fold in the flour using a large metal spoon, stirring until no traces of flour are visible. Gently stir in the milk to loosen the mixture. Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula. Spoon into the prepared cake tin, spreading evenly with a spatula. Make a slight dip in the centre with the tip of the spatula. Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely. Bake for 35 minutes, or until the cake springs back when the centre is pressed gently with a finger. Remove from the oven and take the cake out of the tin after 10 minutes. Place on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk. To make the buttercream icing, sift half the icing sugar into a bowl with the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, vanilla extract and milk. Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate. Place the cake upside down onto a cake board. Using a palette knife or spatula, spread the icing over the cake and down the sides. Decorate with the chocolate." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb51eb3bdbfd0cbff920" }
2cfaa42bc9cd08db6e8eb7195bb00c9e30d41fe14851691c29e753c1a00406ad
Easy ginger cake recipe An average of 4.5 out of 5 stars from 200 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_sponge_cake_51697_16x9.jpg An easy ginger traybake cake that's sticky, sweet and subtly spiced, but super fluffy and light. It keeps really well and there's something so comforting about a ginger cake. It's the perfect tea-time treat for colder months. 200g/7oz self-raising flour200g/7oz sugar1 tsp ground ginger1 tsp bicarbonate of soda55g/2oz margarine, plus extra for greasing1 free-range egg, beaten2 tbsp golden syrup240ml/9fl oz hot water 200g/7oz self-raising flour 200g/7oz sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 55g/2oz margarine, plus extra for greasing 1 free-range egg, beaten 2 tbsp golden syrup 240ml/9fl oz hot water Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares. Leave to cool in the tin. Once cool, cut into squares. Recipe tips Store ginger cake in an air-tight tin at room temperature. If you need to stack the slices to fit into your tin, separate the layers with baking paper or they will stick together. Add a little extra ginger if you like your ginger cake quite spicy. Not all margarine's are suitable for baking – look for baking spread, or check the label. When measuring golden syrup, dip your spoon into hot water first. This will stop the syrup sticking to the spoon and helps you measure the correct amount.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/ginger_sponge_cake_51697", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easy ginger cake recipe", "content": "An average of 4.5 out of 5 stars from 200 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_sponge_cake_51697_16x9.jpg An easy ginger traybake cake that's sticky, sweet and subtly spiced, but super fluffy and light. It keeps really well and there's something so comforting about a ginger cake. It's the perfect tea-time treat for colder months. 200g/7oz self-raising flour200g/7oz sugar1 tsp ground ginger1 tsp bicarbonate of soda55g/2oz margarine, plus extra for greasing1 free-range egg, beaten2 tbsp golden syrup240ml/9fl oz hot water 200g/7oz self-raising flour 200g/7oz sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 55g/2oz margarine, plus extra for greasing 1 free-range egg, beaten 2 tbsp golden syrup 240ml/9fl oz hot water Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares. Leave to cool in the tin. Once cool, cut into squares. Recipe tips Store ginger cake in an air-tight tin at room temperature. If you need to stack the slices to fit into your tin, separate the layers with baking paper or they will stick together. Add a little extra ginger if you like your ginger cake quite spicy. Not all margarine's are suitable for baking – look for baking spread, or check the label. When measuring golden syrup, dip your spoon into hot water first. This will stop the syrup sticking to the spoon and helps you measure the correct amount." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb51eb3bdbfd0cbff921" }
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Mary Berry's chocolate traybake recipe An average of 4.4 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_tray_bake_with_69567_16x9.jpg Mary Berry's chocolate traybake is topped with a milk chocolate icing feathered with white chocolate. This is a great cake to share for a birthday party. Decorate it as you like - try topping it with sweets, chopped chocolate bars or marshmallows! 50g/1¾oz cocoa powder6 tbsp boiling water100g/3½oz baking spread or soft butter275g/9¾oz caster sugar3 large free-range eggs125ml/4fl oz milk175g/6oz self-raising flour1 tsp baking powder 50g/1¾oz cocoa powder 6 tbsp boiling water 100g/3½oz baking spread or soft butter 275g/9¾oz caster sugar 3 large free-range eggs 125ml/4fl oz milk 175g/6oz self-raising flour 1 tsp baking powder 3-4 tbsp warmed, sieved apricot jam100ml/3½fl oz double cream200g/7oz milk chocolate, finely chopped or grated 3-4 tbsp warmed, sieved apricot jam 100ml/3½fl oz double cream 200g/7oz milk chocolate, finely chopped or grated 100g/3½oz white chocolate 100g/3½oz white chocolate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x23cm/12x9in traybake tin with baking parchment.Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done with a hand-held mixer or with a wooden spoon.Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment. Use a pastry brush to brush the top of the cake with apricot jam and leave to cool completelyFor the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. (Remember, chocolate will melt in a child's pocket, so the cream doesn't need to be too hot. Overheated chocolate will seize and go grainy.)Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cake, spreading out with a palette knife to cover the cake completely. If making the feather decoration, melt the white chocolate in a small bowl over a pan of gently simmering water. Place in a small piping bag or sandwich bag, snip the end and pipe in lines down the cake, about 1cm/½in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x23cm/12x9in traybake tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x23cm/12x9in traybake tin with baking parchment. Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done with a hand-held mixer or with a wooden spoon. Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done with a hand-held mixer or with a wooden spoon. Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment. Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment. Use a pastry brush to brush the top of the cake with apricot jam and leave to cool completely Use a pastry brush to brush the top of the cake with apricot jam and leave to cool completely For the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. (Remember, chocolate will melt in a child's pocket, so the cream doesn't need to be too hot. Overheated chocolate will seize and go grainy.) For the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. (Remember, chocolate will melt in a child's pocket, so the cream doesn't need to be too hot. Overheated chocolate will seize and go grainy.) Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cake, spreading out with a palette knife to cover the cake completely. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cake, spreading out with a palette knife to cover the cake completely. If making the feather decoration, melt the white chocolate in a small bowl over a pan of gently simmering water. Place in a small piping bag or sandwich bag, snip the end and pipe in lines down the cake, about 1cm/½in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. If making the feather decoration, melt the white chocolate in a small bowl over a pan of gently simmering water. Place in a small piping bag or sandwich bag, snip the end and pipe in lines down the cake, about 1cm/½in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Recipe tips This cake will keep for up to one week in a cake tin. If you want to make and serve this cake the day it is made, make sure you make the icing the day before or at least in the morning so it has time to set. The cake can be iced and frozen in slices for up to three months - the appearance won’t be quite as shiny once it has thawed. Ganache is so often made with plain chocolate and so many children find this too bitter. This milk chocolate version is utterly delicious poured over the cooled cake or can be cooled until it is a little thicker to spread like a fudge topping, it will set firm enough to roll into balls to make truffles too, if liked.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chocolate_tray_bake_with_69567", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mary Berry's chocolate traybake recipe", "content": "An average of 4.4 out of 5 stars from 70 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_tray_bake_with_69567_16x9.jpg Mary Berry's chocolate traybake is topped with a milk chocolate icing feathered with white chocolate. This is a great cake to share for a birthday party. Decorate it as you like - try topping it with sweets, chopped chocolate bars or marshmallows! 50g/1¾oz cocoa powder6 tbsp boiling water100g/3½oz baking spread or soft butter275g/9¾oz caster sugar3 large free-range eggs125ml/4fl oz milk175g/6oz self-raising flour1 tsp baking powder 50g/1¾oz cocoa powder 6 tbsp boiling water 100g/3½oz baking spread or soft butter 275g/9¾oz caster sugar 3 large free-range eggs 125ml/4fl oz milk 175g/6oz self-raising flour 1 tsp baking powder 3-4 tbsp warmed, sieved apricot jam100ml/3½fl oz double cream200g/7oz milk chocolate, finely chopped or grated 3-4 tbsp warmed, sieved apricot jam 100ml/3½fl oz double cream 200g/7oz milk chocolate, finely chopped or grated 100g/3½oz white chocolate 100g/3½oz white chocolate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x23cm/12x9in traybake tin with baking parchment.Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done with a hand-held mixer or with a wooden spoon.Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment. Use a pastry brush to brush the top of the cake with apricot jam and leave to cool completelyFor the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. (Remember, chocolate will melt in a child's pocket, so the cream doesn't need to be too hot. Overheated chocolate will seize and go grainy.)Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cake, spreading out with a palette knife to cover the cake completely. If making the feather decoration, melt the white chocolate in a small bowl over a pan of gently simmering water. Place in a small piping bag or sandwich bag, snip the end and pipe in lines down the cake, about 1cm/½in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x23cm/12x9in traybake tin with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 30x23cm/12x9in traybake tin with baking parchment. Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done with a hand-held mixer or with a wooden spoon. Put the cocoa in a large bowl, add the boiling water and mix until smooth. Add the baking spread or butter and beat into the cocoa until smooth, then add the remaining cake ingredients and mix until combined – this can be done with a hand-held mixer or with a wooden spoon. Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment. Pour into the tin, spread evenly and bake in the preheated oven for about 30-35 minutes, or until well risen, just firm to the touch and shrinking away from the sides of the tin. Leave to cool in the tin for 10 minutes, then turn out and peel off the baking parchment. Use a pastry brush to brush the top of the cake with apricot jam and leave to cool completely Use a pastry brush to brush the top of the cake with apricot jam and leave to cool completely For the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. (Remember, chocolate will melt in a child's pocket, so the cream doesn't need to be too hot. Overheated chocolate will seize and go grainy.) For the icing, warm the cream in a small pan until hot, then add the milk chocolate and stir until completely melted and smooth. (Remember, chocolate will melt in a child's pocket, so the cream doesn't need to be too hot. Overheated chocolate will seize and go grainy.) Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cake, spreading out with a palette knife to cover the cake completely. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cake, spreading out with a palette knife to cover the cake completely. If making the feather decoration, melt the white chocolate in a small bowl over a pan of gently simmering water. Place in a small piping bag or sandwich bag, snip the end and pipe in lines down the cake, about 1cm/½in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. If making the feather decoration, melt the white chocolate in a small bowl over a pan of gently simmering water. Place in a small piping bag or sandwich bag, snip the end and pipe in lines down the cake, about 1cm/½in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Recipe tips This cake will keep for up to one week in a cake tin. If you want to make and serve this cake the day it is made, make sure you make the icing the day before or at least in the morning so it has time to set. The cake can be iced and frozen in slices for up to three months - the appearance won’t be quite as shiny once it has thawed. Ganache is so often made with plain chocolate and so many children find this too bitter. This milk chocolate version is utterly delicious poured over the cooled cake or can be cooled until it is a little thicker to spread like a fudge topping, it will set firm enough to roll into balls to make truffles too, if liked." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb51eb3bdbfd0cbff922" }
087394a91b080519ffda4cd9c3c7262002b2fca46c359ce2b6e5787b36e183fe
Blueberry and lemon cake recipe An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_and_lemon_09039_16x9.jpg This fruity lemon and blueberry cake is so good, you won't be able to stop at one piece! 125g/4½oz butter, softened225g/8oz caster sugar2 free-range eggs250g/9oz soured cream1 unwaxed lemon, zest and juice300g/10½oz self-raising flour½ tsp baking powder150g/5½oz blueberries 125g/4½oz butter, softened 225g/8oz caster sugar 2 free-range eggs 250g/9oz soured cream 1 unwaxed lemon, zest and juice 300g/10½oz self-raising flour ½ tsp baking powder 150g/5½oz blueberries 50g/2oz butter, softened300g/10½oz icing sugar, sieved, plus extra for dusting200g/7oz cream cheese 1-2 tbsp lemon juice 50g/2oz blueberries 50g/2oz butter, softened 300g/10½oz icing sugar, sieved, plus extra for dusting 200g/7oz cream cheese 1-2 tbsp lemon juice 50g/2oz blueberries Method Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool. Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool. Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar. Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/blueberry_and_lemon_09039", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Blueberry and lemon cake recipe", "content": "An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blueberry_and_lemon_09039_16x9.jpg This fruity lemon and blueberry cake is so good, you won't be able to stop at one piece! 125g/4½oz butter, softened225g/8oz caster sugar2 free-range eggs250g/9oz soured cream1 unwaxed lemon, zest and juice300g/10½oz self-raising flour½ tsp baking powder150g/5½oz blueberries 125g/4½oz butter, softened 225g/8oz caster sugar 2 free-range eggs 250g/9oz soured cream 1 unwaxed lemon, zest and juice 300g/10½oz self-raising flour ½ tsp baking powder 150g/5½oz blueberries 50g/2oz butter, softened300g/10½oz icing sugar, sieved, plus extra for dusting200g/7oz cream cheese 1-2 tbsp lemon juice 50g/2oz blueberries 50g/2oz butter, softened 300g/10½oz icing sugar, sieved, plus extra for dusting 200g/7oz cream cheese 1-2 tbsp lemon juice 50g/2oz blueberries Method Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in).Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries.Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool.Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar. Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). Preheat the oven to 180C/350F/Gas 4. Grease and line a rectangular baking tin (approximately 26cm x 20cm/10½in x 8in). Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Beat the butter and sugar together in a bowl until light and fluffy, then beat in the eggs, one at a time, until well combined. Stir in the soured cream, lemon juice and zest, flour and baking powder until well combined, then carefully fold in the blueberries. Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool. Spoon the mixture into the cake tin and bake for 40-45 minutes, or until a skewer inserted into the cake comes out clean. Remove the cake from the oven, and set aside until completely cool. Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar. Meanwhile for the cream cheese topping, beat the butter and icing sugar together in a bowl until light and fluffy. Beat in the cream cheese and lemon juice, then spread over the top of the cake. Sprinkle over the blueberries and dust with icing sugar." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb51eb3bdbfd0cbff923" }
276aeb74529dce5f3f05039e0a40c4cd53eff99f241e3472966567177f0bc52e
Coconut and mango cake with cardamom ice cream recipe An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_and_mango_66238_16x9.jpg This delicious cake is fully of fruity flavour and tastes wonderful with the spice-infused ice cream. 350ml/12fl oz full-fat milk150ml/5fl oz double cream6–7 cardamom pods, seeds removed and ground5 free-range egg yolks100g/3½oz caster sugarpinch salt 350ml/12fl oz full-fat milk 150ml/5fl oz double cream 6–7 cardamom pods, seeds removed and ground 5 free-range egg yolks 100g/3½oz caster sugar pinch salt 120g/4¼oz plain yoghurt50ml/2fl oz coconut oil, melted150g/5½oz soft light brown sugar3 free-range eggs120g/4¼oz desiccated coconut50g/1¾oz plain flour1 tsp baking powder1 ripe mango, chopped into 1cm/½in chunkssmall handful coconut flakes, to decorate 120g/4¼oz plain yoghurt 50ml/2fl oz coconut oil, melted 150g/5½oz soft light brown sugar 3 free-range eggs 120g/4¼oz desiccated coconut 50g/1¾oz plain flour 1 tsp baking powder 1 ripe mango, chopped into 1cm/½in chunks small handful coconut flakes, to decorate Method To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin.Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Serve the cake in slices, warm or at room temperature, with the ice cream. To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin. Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean. Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean. Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Serve the cake in slices, warm or at room temperature, with the ice cream. Serve the cake in slices, warm or at room temperature, with the ice cream.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/coconut_and_mango_66238", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Coconut and mango cake with cardamom ice cream recipe", "content": "An average of 4.6 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_and_mango_66238_16x9.jpg This delicious cake is fully of fruity flavour and tastes wonderful with the spice-infused ice cream. 350ml/12fl oz full-fat milk150ml/5fl oz double cream6–7 cardamom pods, seeds removed and ground5 free-range egg yolks100g/3½oz caster sugarpinch salt 350ml/12fl oz full-fat milk 150ml/5fl oz double cream 6–7 cardamom pods, seeds removed and ground 5 free-range egg yolks 100g/3½oz caster sugar pinch salt 120g/4¼oz plain yoghurt50ml/2fl oz coconut oil, melted150g/5½oz soft light brown sugar3 free-range eggs120g/4¼oz desiccated coconut50g/1¾oz plain flour1 tsp baking powder1 ripe mango, chopped into 1cm/½in chunkssmall handful coconut flakes, to decorate 120g/4¼oz plain yoghurt 50ml/2fl oz coconut oil, melted 150g/5½oz soft light brown sugar 3 free-range eggs 120g/4¼oz desiccated coconut 50g/1¾oz plain flour 1 tsp baking powder 1 ripe mango, chopped into 1cm/½in chunks small handful coconut flakes, to decorate Method To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin.Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean.Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Serve the cake in slices, warm or at room temperature, with the ice cream. To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. To make the ice cream, place the milk, cream and ground cardamom in a saucepan. Bring to the boil and then set aside for at least an hour to infuse. Whisk the egg yolks, sugar and salt together in a bowl. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. Bring the milk mixture back to a slow bubble then pour over the egg mixture, whisking constantly. When smooth, pour through a sieve back into the saucepan and cook over a fairly low heat until the mixture coats the back of a spoon. Leave to cool down and then churn in an ice-cream machine according to manufacturer’s instructions. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin. To make the cake, preheat the oven to 180C/160C Fan/Gas 4 and line a 20x26cm/8x10½in roasting tin with baking paper. Whisk the yoghurt, coconut oil and sugar together until smooth, then beat in the eggs one at a time. Gently fold in the desiccated coconut, flour and baking powder, taking care not to overmix. Spoon the mixture into the tin. Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean. Scatter the mango all over the cake mixture – do not worry if it looks like a bit too much as the cake will rise up around it. Transfer to the oven and bake for 30–35 minutes, until firm to the touch and a skewer inserted into a non-mango bit comes out clean. Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Leave the cake in the tin for 5 minutes, then gently lift it out onto a wire rack. Leave to cool briefly before scattering over the coconut flakes. Serve the cake in slices, warm or at room temperature, with the ice cream. Serve the cake in slices, warm or at room temperature, with the ice cream." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb52eb3bdbfd0cbff924" }
8e71c18f8bdbc6329a522bb6c3f4910ad4420027494bb074454b2d59cb9783da
Tres leches cake recipe An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tres_leches_cake_27471_16x9.jpg A popular cake in Mexico and other Latin American countries. It is called tres leches cake because three types of milk are poured over it, making it very moist. ½ tsp rapeseed oil140g/5oz plain flour1 tbsp baking powder¼ tsp salt5 free-range eggs150g/5½oz caster sugar1 tsp vanilla extract100ml/3½fl oz milk ½ tsp rapeseed oil 140g/5oz plain flour 1 tbsp baking powder ¼ tsp salt 5 free-range eggs 150g/5½oz caster sugar 1 tsp vanilla extract 100ml/3½fl oz milk 300ml/10fl oz evaporated milk200ml/7fl oz condensed milk200ml/7fl oz whole milk 300ml/10fl oz evaporated milk 200ml/7fl oz condensed milk 200ml/7fl oz whole milk 300ml/10fl oz whipping cream or double cream1½ tbsp icing sugar½ tsp ground cinnamon 300ml/10fl oz whipping cream or double cream 1½ tbsp icing sugar ½ tsp ground cinnamon Method Preheat the oven to 200C/180C Fan/Gas 6. Oil a 20 x 30cm/8 x 12in glass baking dish or tin with the rapeseed oil. Sift the flour, baking powder and salt into a bowl. Set aside.Separate the eggs into two bowls: yolks in one and whites in the other. Add three quarters of the caster sugar to the egg yolks and mix using an electric hand whisk until the mixture turns pale. Add the vanilla and milk and mix gently.Add the flour mixture to the egg yolk mix and use a spatula to mix gently until they are combined. Set aside.Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar and whisk in.Using a spatula, spoon some of the stiff egg whites into the egg yolk mixture and carefully fold in. Repeat until all the egg whites are combined.Spoon the mixture into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean.Remove from the oven and leave to cool completely.Meanwhile, combine the three types of milk and set aside.Prick the cake with a fork to make holes evenly across it. Pour the milk mixture over the cake slowly, allowing it to soak in before adding more.Whip the cream with the icing sugar until stiff then spread it over the cake. Sprinkle with the cinnamon and cut into slices to serve. Preheat the oven to 200C/180C Fan/Gas 6. Oil a 20 x 30cm/8 x 12in glass baking dish or tin with the rapeseed oil. Preheat the oven to 200C/180C Fan/Gas 6. Oil a 20 x 30cm/8 x 12in glass baking dish or tin with the rapeseed oil. Sift the flour, baking powder and salt into a bowl. Set aside. Sift the flour, baking powder and salt into a bowl. Set aside. Separate the eggs into two bowls: yolks in one and whites in the other. Separate the eggs into two bowls: yolks in one and whites in the other. Add three quarters of the caster sugar to the egg yolks and mix using an electric hand whisk until the mixture turns pale. Add the vanilla and milk and mix gently. Add three quarters of the caster sugar to the egg yolks and mix using an electric hand whisk until the mixture turns pale. Add the vanilla and milk and mix gently. Add the flour mixture to the egg yolk mix and use a spatula to mix gently until they are combined. Set aside. Add the flour mixture to the egg yolk mix and use a spatula to mix gently until they are combined. Set aside. Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar and whisk in. Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar and whisk in. Using a spatula, spoon some of the stiff egg whites into the egg yolk mixture and carefully fold in. Repeat until all the egg whites are combined. Using a spatula, spoon some of the stiff egg whites into the egg yolk mixture and carefully fold in. Repeat until all the egg whites are combined. Spoon the mixture into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean. Spoon the mixture into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool completely. Remove from the oven and leave to cool completely. Meanwhile, combine the three types of milk and set aside. Meanwhile, combine the three types of milk and set aside. Prick the cake with a fork to make holes evenly across it. Pour the milk mixture over the cake slowly, allowing it to soak in before adding more. Prick the cake with a fork to make holes evenly across it. Pour the milk mixture over the cake slowly, allowing it to soak in before adding more. Whip the cream with the icing sugar until stiff then spread it over the cake. Sprinkle with the cinnamon and cut into slices to serve. Whip the cream with the icing sugar until stiff then spread it over the cake. Sprinkle with the cinnamon and cut into slices to serve. Recipe tips Ground cinnamon is the traditional decoration, but you could decorate with strawberries instead. This can be eaten straight away, but is even better if left in the fridge for at least 3 hours or overnight.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/tres_leches_cake_27471", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Tres leches cake recipe", "content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tres_leches_cake_27471_16x9.jpg A popular cake in Mexico and other Latin American countries. It is called tres leches cake because three types of milk are poured over it, making it very moist. ½ tsp rapeseed oil140g/5oz plain flour1 tbsp baking powder¼ tsp salt5 free-range eggs150g/5½oz caster sugar1 tsp vanilla extract100ml/3½fl oz milk ½ tsp rapeseed oil 140g/5oz plain flour 1 tbsp baking powder ¼ tsp salt 5 free-range eggs 150g/5½oz caster sugar 1 tsp vanilla extract 100ml/3½fl oz milk 300ml/10fl oz evaporated milk200ml/7fl oz condensed milk200ml/7fl oz whole milk 300ml/10fl oz evaporated milk 200ml/7fl oz condensed milk 200ml/7fl oz whole milk 300ml/10fl oz whipping cream or double cream1½ tbsp icing sugar½ tsp ground cinnamon 300ml/10fl oz whipping cream or double cream 1½ tbsp icing sugar ½ tsp ground cinnamon Method Preheat the oven to 200C/180C Fan/Gas 6. Oil a 20 x 30cm/8 x 12in glass baking dish or tin with the rapeseed oil. Sift the flour, baking powder and salt into a bowl. Set aside.Separate the eggs into two bowls: yolks in one and whites in the other. Add three quarters of the caster sugar to the egg yolks and mix using an electric hand whisk until the mixture turns pale. Add the vanilla and milk and mix gently.Add the flour mixture to the egg yolk mix and use a spatula to mix gently until they are combined. Set aside.Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar and whisk in.Using a spatula, spoon some of the stiff egg whites into the egg yolk mixture and carefully fold in. Repeat until all the egg whites are combined.Spoon the mixture into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean.Remove from the oven and leave to cool completely.Meanwhile, combine the three types of milk and set aside.Prick the cake with a fork to make holes evenly across it. Pour the milk mixture over the cake slowly, allowing it to soak in before adding more.Whip the cream with the icing sugar until stiff then spread it over the cake. Sprinkle with the cinnamon and cut into slices to serve. Preheat the oven to 200C/180C Fan/Gas 6. Oil a 20 x 30cm/8 x 12in glass baking dish or tin with the rapeseed oil. Preheat the oven to 200C/180C Fan/Gas 6. Oil a 20 x 30cm/8 x 12in glass baking dish or tin with the rapeseed oil. Sift the flour, baking powder and salt into a bowl. Set aside. Sift the flour, baking powder and salt into a bowl. Set aside. Separate the eggs into two bowls: yolks in one and whites in the other. Separate the eggs into two bowls: yolks in one and whites in the other. Add three quarters of the caster sugar to the egg yolks and mix using an electric hand whisk until the mixture turns pale. Add the vanilla and milk and mix gently. Add three quarters of the caster sugar to the egg yolks and mix using an electric hand whisk until the mixture turns pale. Add the vanilla and milk and mix gently. Add the flour mixture to the egg yolk mix and use a spatula to mix gently until they are combined. Set aside. Add the flour mixture to the egg yolk mix and use a spatula to mix gently until they are combined. Set aside. Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar and whisk in. Wash the beaters of the electric whisk in hot soapy water until spotlessly clean then whisk the egg whites until stiff peaks form when you lift the whisk. Add the remaining caster sugar and whisk in. Using a spatula, spoon some of the stiff egg whites into the egg yolk mixture and carefully fold in. Repeat until all the egg whites are combined. Using a spatula, spoon some of the stiff egg whites into the egg yolk mixture and carefully fold in. Repeat until all the egg whites are combined. Spoon the mixture into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean. Spoon the mixture into the baking dish and bake for 25 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool completely. Remove from the oven and leave to cool completely. Meanwhile, combine the three types of milk and set aside. Meanwhile, combine the three types of milk and set aside. Prick the cake with a fork to make holes evenly across it. Pour the milk mixture over the cake slowly, allowing it to soak in before adding more. Prick the cake with a fork to make holes evenly across it. Pour the milk mixture over the cake slowly, allowing it to soak in before adding more. Whip the cream with the icing sugar until stiff then spread it over the cake. Sprinkle with the cinnamon and cut into slices to serve. Whip the cream with the icing sugar until stiff then spread it over the cake. Sprinkle with the cinnamon and cut into slices to serve. Recipe tips Ground cinnamon is the traditional decoration, but you could decorate with strawberries instead. This can be eaten straight away, but is even better if left in the fridge for at least 3 hours or overnight." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb52eb3bdbfd0cbff925" }
121c28204af994a631144a701c1e350eb9d3d4da49d438e20337422241b153c5
Lucy's strawberry cakes recipe Lucy’s strawberry slices An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lucys_strawberry_slices_64042_16x9.jpg Lucy has worked with Mary Berry for 25 years! A twist on the classic Victoria sandwich, her slices look adorable and are, of course, divine to eat! Equipment and preparaton: for this recipe you will need a 30x23cm/12x9in traybake tin. 225g/8oz butter, softened, or baking spread, plus extra for greasing4 free-range eggs225g/8oz caster sugar300g/10½oz self-raising flour1 tsp baking powder4 tbsp milk1 tsp vanilla extract 225g/8oz butter, softened, or baking spread, plus extra for greasing 4 free-range eggs 225g/8oz caster sugar 300g/10½oz self-raising flour 1 tsp baking powder 4 tbsp milk 1 tsp vanilla extract 2 tbsp strawberry jam1 tsp lemon juice300g/10½oz small fresh strawberries, hulled and cut in half300ml/10½oz double cream, whipped200ml/7fl oz full-fat crème fraîcheicing sugar, for dusting 2 tbsp strawberry jam 1 tsp lemon juice 300g/10½oz small fresh strawberries, hulled and cut in half 300ml/10½oz double cream, whipped 200ml/7fl oz full-fat crème fraîche icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper.Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended. Turn the mixture out into the prepared tin and smooth the surface.Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip to give nine 7x3cm/2 ¾ x1½in slices. Cut each slice in half horizontally ready for filling as you would a sandwich. For the filling, spoon the jam into a bowl with the lemon juice and blend together, then toss the strawberries in the jam to give a glaze. Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge. Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top. Dust with icing sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper. Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended. Turn the mixture out into the prepared tin and smooth the surface. Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended. Turn the mixture out into the prepared tin and smooth the surface. Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip to give nine 7x3cm/2 ¾ x1½in slices. Cut each slice in half horizontally ready for filling as you would a sandwich. Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip to give nine 7x3cm/2 ¾ x1½in slices. Cut each slice in half horizontally ready for filling as you would a sandwich. For the filling, spoon the jam into a bowl with the lemon juice and blend together, then toss the strawberries in the jam to give a glaze. Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge. Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top. Dust with icing sugar to serve. For the filling, spoon the jam into a bowl with the lemon juice and blend together, then toss the strawberries in the jam to give a glaze. Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge. Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top. Dust with icing sugar to serve. Recipe tips Prepare ahead: The cake on its own, without the filling, will keep well in an airtight tin for a day. Once filled, the cakes can be stored in the fridge up to 8 hours ahead. Freeze: wrap the cake, without the filling, in cling film and foil and store in the freezer.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lucys_strawberry_slices_64042", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Lucy's strawberry cakes recipe", "content": "Lucy’s strawberry slices An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lucys_strawberry_slices_64042_16x9.jpg Lucy has worked with Mary Berry for 25 years! A twist on the classic Victoria sandwich, her slices look adorable and are, of course, divine to eat! Equipment and preparaton: for this recipe you will need a 30x23cm/12x9in traybake tin. 225g/8oz butter, softened, or baking spread, plus extra for greasing4 free-range eggs225g/8oz caster sugar300g/10½oz self-raising flour1 tsp baking powder4 tbsp milk1 tsp vanilla extract 225g/8oz butter, softened, or baking spread, plus extra for greasing 4 free-range eggs 225g/8oz caster sugar 300g/10½oz self-raising flour 1 tsp baking powder 4 tbsp milk 1 tsp vanilla extract 2 tbsp strawberry jam1 tsp lemon juice300g/10½oz small fresh strawberries, hulled and cut in half300ml/10½oz double cream, whipped200ml/7fl oz full-fat crème fraîcheicing sugar, for dusting 2 tbsp strawberry jam 1 tsp lemon juice 300g/10½oz small fresh strawberries, hulled and cut in half 300ml/10½oz double cream, whipped 200ml/7fl oz full-fat crème fraîche icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper.Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended. Turn the mixture out into the prepared tin and smooth the surface.Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin.Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip to give nine 7x3cm/2 ¾ x1½in slices. Cut each slice in half horizontally ready for filling as you would a sandwich. For the filling, spoon the jam into a bowl with the lemon juice and blend together, then toss the strawberries in the jam to give a glaze. Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge. Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top. Dust with icing sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the traybake tin with butter or baking spread and line the base and sides with baking paper. Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended. Turn the mixture out into the prepared tin and smooth the surface. Measure all the cake ingredients into a large bowl and beat well using an electric mixer for about 2 minutes until well blended. Turn the mixture out into the prepared tin and smooth the surface. Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Bake for 35 minutes, or until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with your fingertips. Leave to cool in the tin. Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip to give nine 7x3cm/2 ¾ x1½in slices. Cut each slice in half horizontally ready for filling as you would a sandwich. Remove the cake from the tin and trim the edges so they are perfectly straight. Cut the cake lengthways into three strips, then cut across each strip to give nine 7x3cm/2 ¾ x1½in slices. Cut each slice in half horizontally ready for filling as you would a sandwich. For the filling, spoon the jam into a bowl with the lemon juice and blend together, then toss the strawberries in the jam to give a glaze. Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge. Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top. Dust with icing sugar to serve. For the filling, spoon the jam into a bowl with the lemon juice and blend together, then toss the strawberries in the jam to give a glaze. Mix the whipped cream and crème fraîche together and spread or pipe a fairly thick layer over the base of each half-sponge. Arrange two or three glazed pieces of strawberry on top and sit the top half of the sponge on top. Dust with icing sugar to serve. Recipe tips Prepare ahead: The cake on its own, without the filling, will keep well in an airtight tin for a day. Once filled, the cakes can be stored in the fridge up to 8 hours ahead. Freeze: wrap the cake, without the filling, in cling film and foil and store in the freezer." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb52eb3bdbfd0cbff926" }
c9ce97fa7e58780a4a43354052a169810746cba7530edb2c6aa0fde95042a0b0
Beetroot and chocolate cake recipe An average of 3.9 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_chocolate_43743_16x9.jpg Mary Berry's chocolate traybake includes grated beetroot which makes for a beautifully moist, sweet cake. It’s topped with a chocolate feathered icing – which looks impressive, but is so easy to do. 3 large free-range eggs 50g/1¾oz cocoa powder150g/5½oz self-raising flour 2 tsp baking powder175g/6oz light muscovado sugar 300ml/½ pint sunflower oil, plus extra for greasing 225g/8oz raw beetroot, peeled and coarsely grated (about 2 medium beetroots) 3 large free-range eggs 50g/1¾oz cocoa powder 150g/5½oz self-raising flour 2 tsp baking powder 175g/6oz light muscovado sugar 300ml/½ pint sunflower oil, plus extra for greasing 225g/8oz raw beetroot, peeled and coarsely grated (about 2 medium beetroots) 200g/7oz milk or dark chocolate (about 35–40% cocoa solids), broken into pieces200ml/7fl oz pouring double cream50g/1¾oz white chocolate, chopped 200g/7oz milk or dark chocolate (about 35–40% cocoa solids), broken into pieces 200ml/7fl oz pouring double cream 50g/1¾oz white chocolate, chopped Method Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper.Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot.Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing.To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely. To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares. Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper. Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper. Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot. Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot. Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing. Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing. To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely. To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely. To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares. To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares. Recipe tips Chocolate with 35–40% cocoa solids is found in upmarket brands of milk chocolate or some budget dark chocolate.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/beetroot_and_chocolate_43743", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Beetroot and chocolate cake recipe", "content": "An average of 3.9 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_chocolate_43743_16x9.jpg Mary Berry's chocolate traybake includes grated beetroot which makes for a beautifully moist, sweet cake. It’s topped with a chocolate feathered icing – which looks impressive, but is so easy to do. 3 large free-range eggs 50g/1¾oz cocoa powder150g/5½oz self-raising flour 2 tsp baking powder175g/6oz light muscovado sugar 300ml/½ pint sunflower oil, plus extra for greasing 225g/8oz raw beetroot, peeled and coarsely grated (about 2 medium beetroots) 3 large free-range eggs 50g/1¾oz cocoa powder 150g/5½oz self-raising flour 2 tsp baking powder 175g/6oz light muscovado sugar 300ml/½ pint sunflower oil, plus extra for greasing 225g/8oz raw beetroot, peeled and coarsely grated (about 2 medium beetroots) 200g/7oz milk or dark chocolate (about 35–40% cocoa solids), broken into pieces200ml/7fl oz pouring double cream50g/1¾oz white chocolate, chopped 200g/7oz milk or dark chocolate (about 35–40% cocoa solids), broken into pieces 200ml/7fl oz pouring double cream 50g/1¾oz white chocolate, chopped Method Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper.Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot.Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing.To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely. To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares. Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper. Preheat the oven to 180C/160CFan/Gas 4. Grease and line a 30x23cm/12x9in baking tin with baking paper. Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot. Break the eggs into a large mixing bowl. Add the cocoa, flour, baking powder and sugar. Stir a little using a wooden spoon then gradually mix in the oil and beat until combined to give a thick batter. Once smooth, stir in the grated beetroot. Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing. Spoon into the prepared tin and bake for about 35 minutes, or until risen and springy to the touch. Remove and set aside to cool before icing. To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely. To make the icing, place the chocolate in a heatproof bowl. Add the cream and place the bowl over a saucepan of gently simmering water (do not allow the water to touch the bowl). Stir until the chocolate is melted, smooth and glossy. Leave to cool a little so that it is a thick pouring consistency (this won’t take long depending on room temperature). Pour the icing over the cold cake and spread it out to cover the top of the cake completely. To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares. To decorate, melt the white chocolate in a small bowl set over a saucepan of hot water. Spoon into a small piping bag fitted with a fine nozzle or a small food bag with a tiny corner snipped off. Pipe the chocolate in parallel lines across the cake, about 2cm/¾in apart. Using a cocktail stick, drag through the white chocolate in opposite directions across the cake to give a feathered effect. Allow the chocolate to set a little before cutting into 12 small squares. Recipe tips Chocolate with 35–40% cocoa solids is found in upmarket brands of milk chocolate or some budget dark chocolate." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb53eb3bdbfd0cbff927" }
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Mary Berry's lemon drizzle traybake cake recipe This lemon drizzle cake can be stored in an airtight container for 3–4 days. It is important to spoon the lemon drizzle onto the cake while it’s still warm so the lemon juice soaks in properly. Baking a lemon cake as a fairly shallow traybake means the lemon drizzle topping travels through the cake without the need to make holes in the sponge. It’s best to mix the topping just before adding to the cake so the sugar doesn’t dissolve too much. Using granulated sugar gives a pleasing crunchy finish. Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves. Unwaxed lemons are best for grating but if you can’t get hold of any, simply wash your lemons well in hot water and use a soft brush to help remove the wax. Dry with a clean cloth before grating. To finely grate lemon zest, either use a microplane or the fine shredding holes on a box grater. These should look like a smaller version of the one you might coarsely grate cheese with rather than the spikey round holes (which are best for finely grating hard cheeses, such as Parmesan). Turn the lemon regularly as you grate so you only remove the yellow zest, which provides the intense lemon flavour, and not the bitter white pith. For a change, use the zest of a couple of limes or an orange instead of one of the lemons. This is a great recipe for a bake sale if you make it in a sturdy foil tray. Place on a baking tray to give it a more stability and leave to cool in the tray after drizzling with the lemon glaze. If you don’t have a hand-held electric mixer, you can use a freestanding mixer or food processor instead, but you will need to reduce the beating time or the sponge batter will become runny and over-blended which will affect how it rises. Blend just enough to fully incorporate all the ingredients and stop when the cake batter is smooth and fairly thick. Pause the machine and push down the cake batter with a spatula at least once so you don’t end up with any lumps. You can also beat the ingredients together vigorously in a large bowl using a wooden spoon. How to freeze Sponge cakes like this lemon drizzle freeze extremely well. Simply allow the glazed cake to cool thoroughly then wrap in a layer of baking paper, followed by two layers of foil. Label and freeze for up to 2 months. Wrapping the cake thoroughly will help protect it. To thaw, remove the foil from the frozen cake, place in its baking paper on a cooling rack and defrost at room temperature for 2–3 hours before fully unwrapping. You can also freeze the cake in portions, making it ideal for lunch boxes and picnics. Cut into single servings and wrap each one in foil. Place in a large freezer bag, label, seal and freeze for up to 1 month. Remove each portion of cake as you need it and thaw at room temperature for about 2 hours before serving.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/lemon_drizzle_traybake_01890", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mary Berry's lemon drizzle traybake cake recipe", "content": "This lemon drizzle cake can be stored in an airtight container for 3–4 days. It is important to spoon the lemon drizzle onto the cake while it’s still warm so the lemon juice soaks in properly. Baking a lemon cake as a fairly shallow traybake means the lemon drizzle topping travels through the cake without the need to make holes in the sponge. It’s best to mix the topping just before adding to the cake so the sugar doesn’t dissolve too much. Using granulated sugar gives a pleasing crunchy finish. Lemon balm works well as an alternative for lemon verbena if you can’t get hold of any, or you could use finely chopped lemon thyme leaves. Unwaxed lemons are best for grating but if you can’t get hold of any, simply wash your lemons well in hot water and use a soft brush to help remove the wax. Dry with a clean cloth before grating. To finely grate lemon zest, either use a microplane or the fine shredding holes on a box grater. These should look like a smaller version of the one you might coarsely grate cheese with rather than the spikey round holes (which are best for finely grating hard cheeses, such as Parmesan). Turn the lemon regularly as you grate so you only remove the yellow zest, which provides the intense lemon flavour, and not the bitter white pith. For a change, use the zest of a couple of limes or an orange instead of one of the lemons. This is a great recipe for a bake sale if you make it in a sturdy foil tray. Place on a baking tray to give it a more stability and leave to cool in the tray after drizzling with the lemon glaze. If you don’t have a hand-held electric mixer, you can use a freestanding mixer or food processor instead, but you will need to reduce the beating time or the sponge batter will become runny and over-blended which will affect how it rises. Blend just enough to fully incorporate all the ingredients and stop when the cake batter is smooth and fairly thick. Pause the machine and push down the cake batter with a spatula at least once so you don’t end up with any lumps. You can also beat the ingredients together vigorously in a large bowl using a wooden spoon. How to freeze Sponge cakes like this lemon drizzle freeze extremely well. Simply allow the glazed cake to cool thoroughly then wrap in a layer of baking paper, followed by two layers of foil. Label and freeze for up to 2 months. Wrapping the cake thoroughly will help protect it. To thaw, remove the foil from the frozen cake, place in its baking paper on a cooling rack and defrost at room temperature for 2–3 hours before fully unwrapping. You can also freeze the cake in portions, making it ideal for lunch boxes and picnics. Cut into single servings and wrap each one in foil. Place in a large freezer bag, label, seal and freeze for up to 1 month. Remove each portion of cake as you need it and thaw at room temperature for about 2 hours before serving." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb53eb3bdbfd0cbff928" }
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Berry crumble traybake recipe An average of 4.4 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/berry_crumble_traybake_59984_16x9.jpg This easy layered traybake is inspired by American coffee cakes – which contain no actual coffee, but are meant to be eaten with your morning cuppa. If you are really pushed for time, you could use a very good quality soft jam for the filling, but it will be much sweeter. 200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries, blackcurrants all work well, or a mix)50g/1¾oz caster sugar2 tbsp cornflour 200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries, blackcurrants all work well, or a mix) 50g/1¾oz caster sugar 2 tbsp cornflour 110g/4oz plain flour70g/2½oz cold unsalted butter, cut into smallish cubes30g/1oz caster sugar 110g/4oz plain flour 70g/2½oz cold unsalted butter, cut into smallish cubes 30g/1oz caster sugar 220g/8oz plain flour¾ tsp baking powder½ tsp ground cinnamon50g/1¾oz ground almonds200g/7oz caster sugar80g/3oz butter, melted2 free-range eggs40g/1½oz plain yoghurt, thinned with 2 tbsp milk 220g/8oz plain flour ¾ tsp baking powder ½ tsp ground cinnamon 50g/1¾oz ground almonds 200g/7oz caster sugar 80g/3oz butter, melted 2 free-range eggs 40g/1½oz plain yoghurt, thinned with 2 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a rectangular baking tin (approximately 26x20cm/10½x8in). To make the berry filling, in a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2–3 minutes.In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2–3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool.To make the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.To make the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour.Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between.Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.Bake for 45–50 minutes, until the crumble topping is golden-brown. Allow to cool for 10 minutes in the tin, then transfer the cake in its paper to a wire rack. This cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a rectangular baking tin (approximately 26x20cm/10½x8in). Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a rectangular baking tin (approximately 26x20cm/10½x8in). To make the berry filling, in a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2–3 minutes. To make the berry filling, in a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2–3 minutes. In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2–3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool. In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2–3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool. To make the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside. To make the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside. To make the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined. To make the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined. In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour. In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour. Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top. Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top. Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between. Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between. Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit. Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit. Bake for 45–50 minutes, until the crumble topping is golden-brown. Allow to cool for 10 minutes in the tin, then transfer the cake in its paper to a wire rack. This cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee. Bake for 45–50 minutes, until the crumble topping is golden-brown. Allow to cool for 10 minutes in the tin, then transfer the cake in its paper to a wire rack. This cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/berry_crumble_traybake_59984", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Berry crumble traybake recipe", "content": "An average of 4.4 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/berry_crumble_traybake_59984_16x9.jpg This easy layered traybake is inspired by American coffee cakes – which contain no actual coffee, but are meant to be eaten with your morning cuppa. If you are really pushed for time, you could use a very good quality soft jam for the filling, but it will be much sweeter. 200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries, blackcurrants all work well, or a mix)50g/1¾oz caster sugar2 tbsp cornflour 200g/7oz frozen berries (raspberries, blackberries, cherries, blueberries, blackcurrants all work well, or a mix) 50g/1¾oz caster sugar 2 tbsp cornflour 110g/4oz plain flour70g/2½oz cold unsalted butter, cut into smallish cubes30g/1oz caster sugar 110g/4oz plain flour 70g/2½oz cold unsalted butter, cut into smallish cubes 30g/1oz caster sugar 220g/8oz plain flour¾ tsp baking powder½ tsp ground cinnamon50g/1¾oz ground almonds200g/7oz caster sugar80g/3oz butter, melted2 free-range eggs40g/1½oz plain yoghurt, thinned with 2 tbsp milk 220g/8oz plain flour ¾ tsp baking powder ½ tsp ground cinnamon 50g/1¾oz ground almonds 200g/7oz caster sugar 80g/3oz butter, melted 2 free-range eggs 40g/1½oz plain yoghurt, thinned with 2 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a rectangular baking tin (approximately 26x20cm/10½x8in). To make the berry filling, in a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2–3 minutes.In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2–3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool.To make the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside.To make the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined.In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour.Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top.Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between.Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit.Bake for 45–50 minutes, until the crumble topping is golden-brown. Allow to cool for 10 minutes in the tin, then transfer the cake in its paper to a wire rack. This cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a rectangular baking tin (approximately 26x20cm/10½x8in). Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a rectangular baking tin (approximately 26x20cm/10½x8in). To make the berry filling, in a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2–3 minutes. To make the berry filling, in a saucepan combine the fruit with 50ml/2fl oz water. Bring the fruit just to the boil, reduce the heat and simmer for 2–3 minutes. In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2–3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool. In a mixing bowl combine the caster sugar with the cornflour. Stir into the fruit and continue to cook for 2–3 minutes, stirring frequently, until the mixture is thick and jammy. Set aside to cool. To make the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside. To make the crumble topping, add the flour to a mixing bowl and rub in the butter until the mixture resembles fine breadcrumbs and no large lumps of butter are left. Stir in the sugar and set aside. To make the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined. To make the cake, in a large mixing bowl, sift together the flour, baking powder and cinnamon. Stir in the ground almonds until thoroughly combined. In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour. In another bowl beat together the sugar with the melted butter, eggs, yoghurt and milk mixture until thoroughly mixed. Stir into the flour mixture just to combine. Don’t overmix it, but watch out for big lumps of unmixed flour. Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top. Spoon two-thirds of the mixture into the lined tin, gently spreading out evenly to the corners. Spoon the cooled fruit mixture evenly over the top. Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between. Using a teaspoon, dot the remaining cake batter evenly on top of the fruit. This will not cover the entire cake, but make little hillocks with gaps in between. Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit. Sprinkle the crumble mixture over the top, filling in all the gaps to cover the fruit. Bake for 45–50 minutes, until the crumble topping is golden-brown. Allow to cool for 10 minutes in the tin, then transfer the cake in its paper to a wire rack. This cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee. Bake for 45–50 minutes, until the crumble topping is golden-brown. Allow to cool for 10 minutes in the tin, then transfer the cake in its paper to a wire rack. This cake is beautiful eaten while still warm, with a dollop of crème fraîche or yoghurt – but is equally nice the next day with a cup of coffee." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb53eb3bdbfd0cbff929" }
90086fee5bf1491243c7e30d26df7bf43e663eaaccf30f0d21dabfef182b0020
Mincemeat streusel recipe For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry. Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent.For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes. On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry. Trim the pastry level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.To make the topping, melt the butter and allow this to cool slightly.Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier.Using a coarse grater, grate the topping over the mincemeat and spread evenly.Bake in the preheated oven for about 20-25 minutes, or until golden-brown.Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter. For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry. For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry. Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent. Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent. For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes. Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes. On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry. On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry. Trim the pastry level with the top edges of the tin and patch any gaps if necessary. Trim the pastry level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base. Spread the mincemeat evenly over the pastry base. To make the topping, melt the butter and allow this to cool slightly. To make the topping, melt the butter and allow this to cool slightly. Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier. Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier. Using a coarse grater, grate the topping over the mincemeat and spread evenly. Using a coarse grater, grate the topping over the mincemeat and spread evenly. Bake in the preheated oven for about 20-25 minutes, or until golden-brown. Bake in the preheated oven for about 20-25 minutes, or until golden-brown. Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter. Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mincemeatstreusel_73426", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mincemeat streusel recipe", "content": "For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry. Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent.For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes. On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry. Trim the pastry level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base.To make the topping, melt the butter and allow this to cool slightly.Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier.Using a coarse grater, grate the topping over the mincemeat and spread evenly.Bake in the preheated oven for about 20-25 minutes, or until golden-brown.Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter. For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry. For the mincemeat, place the currants, raisins, sultanas, cranberries, apricots, mixed peel, apple, butter, almonds, sugar, cinnamon, mixed spice, lemon zest and juice into a large pan and cook over a low heat, stirring occasionally for about 10 minutes. Remove from the heat, leave to cool, then stir in the brandy, rum or sherry. Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent. Preheat the oven to 200C/400F/Gas 6 (fan 180C) and grease a 23x33cm/9x13in Swiss roll tin or equivalent. For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. For the pastry, sift the flour and icing sugar into a mixing bowl and rub in the butter until the mixture resembles coarse breadcrumbs. Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes. Add just sufficient cold water to mix to a firm dough - if you prefer this can be made in a processor. If time allows, wrap the dough in cling film and chill for about 30 minutes. On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry. On a lightly floured work surface, roll out the pastry to a rectangle slightly larger than the prepared tin, then line the base and sides of the tin with pastry. Trim the pastry level with the top edges of the tin and patch any gaps if necessary. Trim the pastry level with the top edges of the tin and patch any gaps if necessary. Spread the mincemeat evenly over the pastry base. Spread the mincemeat evenly over the pastry base. To make the topping, melt the butter and allow this to cool slightly. To make the topping, melt the butter and allow this to cool slightly. Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier. Put the remaining ingredients into a bowl and pour the melted butter over. Mix together until the ingredients combine to form a dough. If time allows, chill this mixture - this makes grating easier. Using a coarse grater, grate the topping over the mincemeat and spread evenly. Using a coarse grater, grate the topping over the mincemeat and spread evenly. Bake in the preheated oven for about 20-25 minutes, or until golden-brown. Bake in the preheated oven for about 20-25 minutes, or until golden-brown. Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter. Cut into 16 slices, dust with icing sugar and serve warm with cream or brandy butter." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb53eb3bdbfd0cbff92a" }
ce62500285f8aa0af35f6e266bb06962bba81f8257e1f547bc6ba1d2c55c4b3b
Chocolate chip traybake recipe An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_chip_traybake_50373_16x9.jpg Mary Berry's traybake is such an easy cake to make, and very quick to mix using the all-in-one method. It makes lots of portions so if you are cooking for a bake sale or party this is the one for you! For this recipe you will need a 23x30cm/9x12in traybake tin. 4 tbsp cocoa powder, sifted4 tbsp boiling water 4 large free-range eggs 225g/8oz baking spread, straight from the fridge, plus extra for greasing225g/8oz caster sugar225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz dark chocolate chips 4 tbsp cocoa powder, sifted 4 tbsp boiling water 4 large free-range eggs 225g/8oz baking spread, straight from the fridge, plus extra for greasing 225g/8oz caster sugar 225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz dark chocolate chips 250g/9oz full-fat mascarpone3 tbsp icing sugar, sifted 1 tsp vanilla extractcocoa powder, for dusting 250g/9oz full-fat mascarpone 3 tbsp icing sugar, sifted 1 tsp vanilla extract cocoa powder, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper. For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth. Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips. Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack. To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces – squares or fingers – to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper. For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth. For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth. Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips. Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips. Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack. Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack. To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces – squares or fingers – to serve. To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces – squares or fingers – to serve. Recipe tips Whisk the sponge for no more than 4 minutes as over-mixing can produce a dense cake. The un-iced cake freezes well. Wrap in a double layer of cling film and keep for up to 3 months.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chocolate_chip_traybake_50373", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chocolate chip traybake recipe", "content": "An average of 4.7 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_chip_traybake_50373_16x9.jpg Mary Berry's traybake is such an easy cake to make, and very quick to mix using the all-in-one method. It makes lots of portions so if you are cooking for a bake sale or party this is the one for you! For this recipe you will need a 23x30cm/9x12in traybake tin. 4 tbsp cocoa powder, sifted4 tbsp boiling water 4 large free-range eggs 225g/8oz baking spread, straight from the fridge, plus extra for greasing225g/8oz caster sugar225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz dark chocolate chips 4 tbsp cocoa powder, sifted 4 tbsp boiling water 4 large free-range eggs 225g/8oz baking spread, straight from the fridge, plus extra for greasing 225g/8oz caster sugar 225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz dark chocolate chips 250g/9oz full-fat mascarpone3 tbsp icing sugar, sifted 1 tsp vanilla extractcocoa powder, for dusting 250g/9oz full-fat mascarpone 3 tbsp icing sugar, sifted 1 tsp vanilla extract cocoa powder, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper. For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth. Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips. Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack. To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces – squares or fingers – to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 23x30cm/9x12in traybake tin with baking paper. For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth. For the sponge, measure the cocoa powder and boiling water into a large bowl and mix until smooth. Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips. Add all the remaining sponge ingredients, except the chocolate chips. Using an electric hand whisk, mix until light and fluffy. Stir in the chocolate chips. Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack. Spoon the sponge mixture into the prepared tin and level the surface. Bake in the middle of the oven for about 35 minutes, or until the cake is coming away from the sides of the tin and is springy to the touch in the middle. Leave to cool in the tin on a wire rack. To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces – squares or fingers – to serve. To make the icing, mix the mascarpone, icing sugar and vanilla extract together in a bowl. Spread over the surface of the cold cake and dust with cocoa powder to finish. Slice into about 16 pieces – squares or fingers – to serve. Recipe tips Whisk the sponge for no more than 4 minutes as over-mixing can produce a dense cake. The un-iced cake freezes well. Wrap in a double layer of cling film and keep for up to 3 months." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb54eb3bdbfd0cbff92b" }
0ad5dcf1eaa554355a279e77df203a38ef228fbf3b5212df580872f146704aa6
Granny’s gingerbread recipe An average of 4.8 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grannys_gingerbread_76610_16x9.jpg This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! It’s sticky but light in texture, not too dense. 225g/8oz self-raising flour1 tsp bicarbonate of soda2 tbsp ground ginger1 tsp ground mixed spice100g/3½oz butter, diced100g/3½oz black treacle100g/3½oz golden syrup100g/3½oz light muscovado sugar1 free-range egg, beaten275ml/9½fl oz full-fat milk 225g/8oz self-raising flour 1 tsp bicarbonate of soda 2 tbsp ground ginger 1 tsp ground mixed spice 100g/3½oz butter, diced 100g/3½oz black treacle 100g/3½oz golden syrup 100g/3½oz light muscovado sugar 1 free-range egg, beaten 275ml/9½fl oz full-fat milk Method Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper. Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl. Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth. Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Recipe tips Tightly wrapped, this will keep for up to a week. It also freezes well.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/grannys_gingerbread_76610", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Granny’s gingerbread recipe", "content": "An average of 4.8 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grannys_gingerbread_76610_16x9.jpg This delicious, traditional cake is so moreish – when testing this recipe, we couldn’t eat it fast enough! It’s sticky but light in texture, not too dense. 225g/8oz self-raising flour1 tsp bicarbonate of soda2 tbsp ground ginger1 tsp ground mixed spice100g/3½oz butter, diced100g/3½oz black treacle100g/3½oz golden syrup100g/3½oz light muscovado sugar1 free-range egg, beaten275ml/9½fl oz full-fat milk 225g/8oz self-raising flour 1 tsp bicarbonate of soda 2 tbsp ground ginger 1 tsp ground mixed spice 100g/3½oz butter, diced 100g/3½oz black treacle 100g/3½oz golden syrup 100g/3½oz light muscovado sugar 1 free-range egg, beaten 275ml/9½fl oz full-fat milk Method Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper.Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl.Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly.Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth.Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper. Preheat the oven 180C/160C Fan/Gas 4. Line a 30x23x4cm/12x9x1½in traybake tin with baking paper. Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl. Mix the flour, bicarbonate of soda, ginger and mixed spice in a large bowl. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly. Gently heat the butter, treacle, syrup and sugar together in a small saucepan until the butter has just melted. Set aside to cool slightly. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth. Pour the butter mixture into the dry ingredients, add the egg and beat with a wooden spoon. Gradually pour in the milk and beat until smooth. Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Pour into the tin and bake for about 35 minutes, or until dark golden and springy to the touch. Leave to cool in the tin for 10 minutes, then remove from the tin and place on a wire rack to cool completely. Recipe tips Tightly wrapped, this will keep for up to a week. It also freezes well." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb54eb3bdbfd0cbff92c" }
74b9615c3e5f73b5cb7353848c73127d5363e2ff8ad27ff9a0788c021d847812
Carrot cake traybake recipe An average of 4.8 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotcake_70048_16x9.jpg Try our simple carrot cake traybake recipe topped with delicious marmalade and coconut cream cheese icing. It's packed with spices, wholemeal flour and carrots, so it's almost healthy, and the cake, without the icing, is dairy-free. 150ml/¼ pint sunflower oil100g/4oz soft light brown sugar2 eggs, lightly beaten75g/3oz golden syrup175g/6oz wholemeal self-raising flour1 level tsp ground cinnamon½ tsp ground allspice½ tsp ground ginger1 tsp bicarbonate of soda200g/7oz finely grated carrots75g/3oz sultanas25g/1oz desiccated coconut 150ml/¼ pint sunflower oil 100g/4oz soft light brown sugar 2 eggs, lightly beaten 75g/3oz golden syrup 175g/6oz wholemeal self-raising flour 1 level tsp ground cinnamon ½ tsp ground allspice ½ tsp ground ginger 1 tsp bicarbonate of soda 200g/7oz finely grated carrots 75g/3oz sultanas 25g/1oz desiccated coconut 2 tsp fine-cut orange marmalade150g/5oz cream cheese50ml/2fl oz coconut cream40g/1½oz icing sugarfreshly grated or ground nutmeg or ground cinnamon, to finish 2 tsp fine-cut orange marmalade 150g/5oz cream cheese 50ml/2fl oz coconut cream 40g/1½oz icing sugar freshly grated or ground nutmeg or ground cinnamon, to finish Method Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin.In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin.Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake.For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. Recipe tips If you can't get a hold of wholemeal self-raising flour, you can use plain wholemeal flour and sift in 1½ tsp baking powder. The un-iced cake can be double wrapped in cling film and frozen for up to 3 months. Defrost at room temperature, wrapped, for 3 hours.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/carrotcake_70048", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Carrot cake traybake recipe", "content": "An average of 4.8 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrotcake_70048_16x9.jpg Try our simple carrot cake traybake recipe topped with delicious marmalade and coconut cream cheese icing. It's packed with spices, wholemeal flour and carrots, so it's almost healthy, and the cake, without the icing, is dairy-free. 150ml/¼ pint sunflower oil100g/4oz soft light brown sugar2 eggs, lightly beaten75g/3oz golden syrup175g/6oz wholemeal self-raising flour1 level tsp ground cinnamon½ tsp ground allspice½ tsp ground ginger1 tsp bicarbonate of soda200g/7oz finely grated carrots75g/3oz sultanas25g/1oz desiccated coconut 150ml/¼ pint sunflower oil 100g/4oz soft light brown sugar 2 eggs, lightly beaten 75g/3oz golden syrup 175g/6oz wholemeal self-raising flour 1 level tsp ground cinnamon ½ tsp ground allspice ½ tsp ground ginger 1 tsp bicarbonate of soda 200g/7oz finely grated carrots 75g/3oz sultanas 25g/1oz desiccated coconut 2 tsp fine-cut orange marmalade150g/5oz cream cheese50ml/2fl oz coconut cream40g/1½oz icing sugarfreshly grated or ground nutmeg or ground cinnamon, to finish 2 tsp fine-cut orange marmalade 150g/5oz cream cheese 50ml/2fl oz coconut cream 40g/1½oz icing sugar freshly grated or ground nutmeg or ground cinnamon, to finish Method Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin.In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin.Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake.For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined 18cm/7in square baking tin. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin. In a large bowl or electric mixer, whisk together the oil, sugar, eggs and golden syrup until totally combined. Mix in the remaining cake ingredients and pour into the prepared tin. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. Bake in the oven for 45 minutes for a round cake, or 30 minutes for the square, until nicely risen and firm but springy when lightly pressed. Insert a skewer through the centre if you're not sure. If it comes out clean, the cake is ready. Leave the cake to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake. While the cake is cooling, make the topping. Warm the marmalade in a microwave or small saucepan until melted. Beat it into the cream cheese with the coconut cream and icing sugar. Place in the fridge to firm up, and when cold spread over the cooled cake. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. For a final touch, grate over some nutmeg or dust with some ground cinnamon. Because the carrot cake has been made using oil, it will stay moist for quite a few days in an airtight container if you can bear not to eat it straight away. Recipe tips If you can't get a hold of wholemeal self-raising flour, you can use plain wholemeal flour and sift in 1½ tsp baking powder. The un-iced cake can be double wrapped in cling film and frozen for up to 3 months. Defrost at room temperature, wrapped, for 3 hours." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb54eb3bdbfd0cbff92d" }
def7467fdaa38b6af0fda4201917ba2464a984340a2732bae6d6f4f3c39b0b18
Salted caramel brownies recipe An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_brownies_33478_16x9.jpg Adding salted caramel to brownies takes gooey indulgence to the next level. Go on. You know you want to. 150g/5½oz granulated sugarpinch of sea salt125ml/4fl oz double cream10g/¼oz salted butter, softened 150g/5½oz granulated sugar pinch of sea salt 125ml/4fl oz double cream 10g/¼oz salted butter, softened 180g/6¼oz plain flour3 tbsp cocoa powder¼ tsp salt300g/10½oz dark chocolate, minimum 65-75% cocoa solids150g/5½oz unsalted butter4 free-range eggs220g/8oz light brown sugar150g/5½oz caster sugar1 tsp vanilla extract 180g/6¼oz plain flour 3 tbsp cocoa powder ¼ tsp salt 300g/10½oz dark chocolate, minimum 65-75% cocoa solids 150g/5½oz unsalted butter 4 free-range eggs 220g/8oz light brown sugar 150g/5½oz caster sugar 1 tsp vanilla extract 100g/3½oz good-quality white chocolate 100g/3½oz good-quality white chocolate Method Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment. For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside.Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly.Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined.Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin.Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies. Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment. Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment. For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.) For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.) Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool. Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool. For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside. For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly. Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined. Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined. Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin. Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies. Recipe tips You may not need all the salted caramel, but it is delicious poured over ice cream.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/salted_caramel_brownies_33478", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Salted caramel brownies recipe", "content": "An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_caramel_brownies_33478_16x9.jpg Adding salted caramel to brownies takes gooey indulgence to the next level. Go on. You know you want to. 150g/5½oz granulated sugarpinch of sea salt125ml/4fl oz double cream10g/¼oz salted butter, softened 150g/5½oz granulated sugar pinch of sea salt 125ml/4fl oz double cream 10g/¼oz salted butter, softened 180g/6¼oz plain flour3 tbsp cocoa powder¼ tsp salt300g/10½oz dark chocolate, minimum 65-75% cocoa solids150g/5½oz unsalted butter4 free-range eggs220g/8oz light brown sugar150g/5½oz caster sugar1 tsp vanilla extract 180g/6¼oz plain flour 3 tbsp cocoa powder ¼ tsp salt 300g/10½oz dark chocolate, minimum 65-75% cocoa solids 150g/5½oz unsalted butter 4 free-range eggs 220g/8oz light brown sugar 150g/5½oz caster sugar 1 tsp vanilla extract 100g/3½oz good-quality white chocolate 100g/3½oz good-quality white chocolate Method Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment. For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.)Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool.For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside.Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly.Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined.Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin.Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies. Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment. Preheat the oven to 190C/180C Fan/Gas 5. Grease a 32x23cm/13x9in tin and line with parchment. For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.) For the caramel, put the sugar in a saucepan and melt over medium heat until dark brown in colour. Remove from the heat and carefully add the salt and half the cream. (CAUTION: boiling sugar is extremely hot. Handle very carefully.) Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool. Once the mixture has settled, add the remaining cream and butter. If the mixture is lumpy warm it over a low heat and stir until smooth. Pour into a jug to cool. For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside. For the brownies, sift the flour, cocoa powder and salt into a large bowl and set aside. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly. Melt the chocolate and butter in a pan over medium heat, remove from the heat and allow to cool slightly. Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined. Whisk the eggs, sugar and vanilla extract in a large bowl until thick and pale. Whisk in the chocolate, then fold in the flour mixture until just combined. Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin. Pour half the batter into the tin and smooth the surface using a spatula. Add a thin layer of the caramel, making sure to leave the edges clean. Add the remaining batter and gently level the top. Bake for 25-30 minutes, or until a skewer inserted in the middle comes out with just a few moist crumbs. Allow to cool completely in the tin. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (do not allow the bowl to touch the water). Leave to cool slightly then use a fork to drizzle it over the brownies. Leave the chocolate to set slightly before removing from the tin and cutting into 12 brownies. Recipe tips You may not need all the salted caramel, but it is delicious poured over ice cream." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb54eb3bdbfd0cbff92e" }
d8deab1e938f71f0d14899aff412fc0507511430714e7a2642d71dc190ab28dc
Gingerbread with salted caramel recipe Gingerbread cake with salted caramel and clotted cream An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_with_pear_02840_16x9.jpg Curl up on the sofa with a cuppa and this gingerbread cake drizzled with a salted caramel sauce. The perfect treat for cosy nights in. 140g/5oz self-raising flour pinch sea salt flakes100g/3½oz golden syrup 100g/3½oz dark brown soft sugar 70g/2½oz butter, plus extra for greasing1 free-range egg40g/1½oz stem ginger, puréed or very finely chopped6 tbsp full-fat milk 140g/5oz self-raising flour pinch sea salt flakes 100g/3½oz golden syrup 100g/3½oz dark brown soft sugar 70g/2½oz butter, plus extra for greasing 1 free-range egg 40g/1½oz stem ginger, puréed or very finely chopped 6 tbsp full-fat milk 120g/4½oz caster sugar 120g/4½oz cream 20g/½oz butter 120g/4½oz caster sugar 120g/4½oz cream 20g/½oz butter clotted creamhomemade pickled pear (optional) clotted cream homemade pickled pear (optional) Method Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 18cm/7in square cake tin. Dampen a piece of baking parchment, scrunch it up until flexible and line the tin. In a large bowl, mix the flour and salt then set aside. Put the syrup, sugar and butter into a heatproof bowl. Bring a pan of water to a simmer and place the bowl on top. Heat until incorporated, stirring continuously.Meanwhile, in a jug, beat together the egg, ginger and milk. Remove the syrup mixture from the heat and gently whisk in the milk mixture until combined. Pour the wet ingredients into the bowl containing the flour and fold together. Once evenly combined, pour the batter into the cake tin and sprinkle with more salt. Bake for 20–25 minutes until a skewer comes out clean and the top bounces back when pressed. Leave to cool in the tin.For the salted caramel, put a high-sided saucepan over a medium heat. Add the sugar and 20ml/½fl oz of water and heat for 5–7 minutes, swirling the pan occasionally until a dark caramel forms. Do not stir and take care: boiling sugar is extremely hot. Immediately add the butter, swirling it into the caramel. Slowly stir in the cream until incorporated. Add a pinch of salt.Cut the cake into four and drizzle with the salted caramel. Serve with a large spoonful of clotted cream, and pickled pears if using. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 18cm/7in square cake tin. Dampen a piece of baking parchment, scrunch it up until flexible and line the tin. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 18cm/7in square cake tin. Dampen a piece of baking parchment, scrunch it up until flexible and line the tin. In a large bowl, mix the flour and salt then set aside. In a large bowl, mix the flour and salt then set aside. Put the syrup, sugar and butter into a heatproof bowl. Bring a pan of water to a simmer and place the bowl on top. Heat until incorporated, stirring continuously. Put the syrup, sugar and butter into a heatproof bowl. Bring a pan of water to a simmer and place the bowl on top. Heat until incorporated, stirring continuously. Meanwhile, in a jug, beat together the egg, ginger and milk. Remove the syrup mixture from the heat and gently whisk in the milk mixture until combined. Pour the wet ingredients into the bowl containing the flour and fold together. Once evenly combined, pour the batter into the cake tin and sprinkle with more salt. Meanwhile, in a jug, beat together the egg, ginger and milk. Remove the syrup mixture from the heat and gently whisk in the milk mixture until combined. Pour the wet ingredients into the bowl containing the flour and fold together. Once evenly combined, pour the batter into the cake tin and sprinkle with more salt. Bake for 20–25 minutes until a skewer comes out clean and the top bounces back when pressed. Leave to cool in the tin. Bake for 20–25 minutes until a skewer comes out clean and the top bounces back when pressed. Leave to cool in the tin. For the salted caramel, put a high-sided saucepan over a medium heat. Add the sugar and 20ml/½fl oz of water and heat for 5–7 minutes, swirling the pan occasionally until a dark caramel forms. Do not stir and take care: boiling sugar is extremely hot. Immediately add the butter, swirling it into the caramel. Slowly stir in the cream until incorporated. Add a pinch of salt. For the salted caramel, put a high-sided saucepan over a medium heat. Add the sugar and 20ml/½fl oz of water and heat for 5–7 minutes, swirling the pan occasionally until a dark caramel forms. Do not stir and take care: boiling sugar is extremely hot. Immediately add the butter, swirling it into the caramel. Slowly stir in the cream until incorporated. Add a pinch of salt. Cut the cake into four and drizzle with the salted caramel. Serve with a large spoonful of clotted cream, and pickled pears if using. Cut the cake into four and drizzle with the salted caramel. Serve with a large spoonful of clotted cream, and pickled pears if using.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/gingerbread_with_pear_02840", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Gingerbread with salted caramel recipe", "content": "Gingerbread cake with salted caramel and clotted cream An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_with_pear_02840_16x9.jpg Curl up on the sofa with a cuppa and this gingerbread cake drizzled with a salted caramel sauce. The perfect treat for cosy nights in. 140g/5oz self-raising flour pinch sea salt flakes100g/3½oz golden syrup 100g/3½oz dark brown soft sugar 70g/2½oz butter, plus extra for greasing1 free-range egg40g/1½oz stem ginger, puréed or very finely chopped6 tbsp full-fat milk 140g/5oz self-raising flour pinch sea salt flakes 100g/3½oz golden syrup 100g/3½oz dark brown soft sugar 70g/2½oz butter, plus extra for greasing 1 free-range egg 40g/1½oz stem ginger, puréed or very finely chopped 6 tbsp full-fat milk 120g/4½oz caster sugar 120g/4½oz cream 20g/½oz butter 120g/4½oz caster sugar 120g/4½oz cream 20g/½oz butter clotted creamhomemade pickled pear (optional) clotted cream homemade pickled pear (optional) Method Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 18cm/7in square cake tin. Dampen a piece of baking parchment, scrunch it up until flexible and line the tin. In a large bowl, mix the flour and salt then set aside. Put the syrup, sugar and butter into a heatproof bowl. Bring a pan of water to a simmer and place the bowl on top. Heat until incorporated, stirring continuously.Meanwhile, in a jug, beat together the egg, ginger and milk. Remove the syrup mixture from the heat and gently whisk in the milk mixture until combined. Pour the wet ingredients into the bowl containing the flour and fold together. Once evenly combined, pour the batter into the cake tin and sprinkle with more salt. Bake for 20–25 minutes until a skewer comes out clean and the top bounces back when pressed. Leave to cool in the tin.For the salted caramel, put a high-sided saucepan over a medium heat. Add the sugar and 20ml/½fl oz of water and heat for 5–7 minutes, swirling the pan occasionally until a dark caramel forms. Do not stir and take care: boiling sugar is extremely hot. Immediately add the butter, swirling it into the caramel. Slowly stir in the cream until incorporated. Add a pinch of salt.Cut the cake into four and drizzle with the salted caramel. Serve with a large spoonful of clotted cream, and pickled pears if using. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 18cm/7in square cake tin. Dampen a piece of baking parchment, scrunch it up until flexible and line the tin. Preheat the oven to 170C/150C Fan/Gas 3½. Grease a 18cm/7in square cake tin. Dampen a piece of baking parchment, scrunch it up until flexible and line the tin. In a large bowl, mix the flour and salt then set aside. In a large bowl, mix the flour and salt then set aside. Put the syrup, sugar and butter into a heatproof bowl. Bring a pan of water to a simmer and place the bowl on top. Heat until incorporated, stirring continuously. Put the syrup, sugar and butter into a heatproof bowl. Bring a pan of water to a simmer and place the bowl on top. Heat until incorporated, stirring continuously. Meanwhile, in a jug, beat together the egg, ginger and milk. Remove the syrup mixture from the heat and gently whisk in the milk mixture until combined. Pour the wet ingredients into the bowl containing the flour and fold together. Once evenly combined, pour the batter into the cake tin and sprinkle with more salt. Meanwhile, in a jug, beat together the egg, ginger and milk. Remove the syrup mixture from the heat and gently whisk in the milk mixture until combined. Pour the wet ingredients into the bowl containing the flour and fold together. Once evenly combined, pour the batter into the cake tin and sprinkle with more salt. Bake for 20–25 minutes until a skewer comes out clean and the top bounces back when pressed. Leave to cool in the tin. Bake for 20–25 minutes until a skewer comes out clean and the top bounces back when pressed. Leave to cool in the tin. For the salted caramel, put a high-sided saucepan over a medium heat. Add the sugar and 20ml/½fl oz of water and heat for 5–7 minutes, swirling the pan occasionally until a dark caramel forms. Do not stir and take care: boiling sugar is extremely hot. Immediately add the butter, swirling it into the caramel. Slowly stir in the cream until incorporated. Add a pinch of salt. For the salted caramel, put a high-sided saucepan over a medium heat. Add the sugar and 20ml/½fl oz of water and heat for 5–7 minutes, swirling the pan occasionally until a dark caramel forms. Do not stir and take care: boiling sugar is extremely hot. Immediately add the butter, swirling it into the caramel. Slowly stir in the cream until incorporated. Add a pinch of salt. Cut the cake into four and drizzle with the salted caramel. Serve with a large spoonful of clotted cream, and pickled pears if using. Cut the cake into four and drizzle with the salted caramel. Serve with a large spoonful of clotted cream, and pickled pears if using." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb55eb3bdbfd0cbff92f" }
1f5c4d42067e32133c3702c3c319293e0e4f76c7d506f8ab741c954def582c07
Mary Berry's ginger cake traybake recipe Ginger and treacle spiced traybake An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_treacle_60494_16x9.jpg Make this ginger cake traybake in advance and you can freeze it before adding the icing - in fact freezing improves the taste. 225g/8oz margarine, softened175g/6oz light muscovado sugar200g/7oz black treacle300g/10oz self-raising flour 2 tsp baking powder1 tsp ground mixed spice1 tsp ground allspice4 free-range eggs4 tbsp milk3 pieces stem ginger from a jar, finely chopped 225g/8oz margarine, softened 175g/6oz light muscovado sugar 200g/7oz black treacle 300g/10oz self-raising flour 2 tsp baking powder 1 tsp ground mixed spice 1 tsp ground allspice 4 free-range eggs 4 tbsp milk 3 pieces stem ginger from a jar, finely chopped 75g/2½oz icing sugar, sieved3 tbsp stem ginger syrup from the jar3 pieces stem ginger from a jar, chopped coarsely 75g/2½oz icing sugar, sieved 3 tbsp stem ginger syrup from the jar 3 pieces stem ginger from a jar, chopped coarsely Method Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/325F/Gas 3.Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.)Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula.Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely.To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. Allow the icing to set before slicing the traybake to serve. Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.) Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.) Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula. Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely. Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely. To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. Allow the icing to set before slicing the traybake to serve. Allow the icing to set before slicing the traybake to serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/ginger_and_treacle_60494", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Mary Berry's ginger cake traybake recipe", "content": "Ginger and treacle spiced traybake An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_treacle_60494_16x9.jpg Make this ginger cake traybake in advance and you can freeze it before adding the icing - in fact freezing improves the taste. 225g/8oz margarine, softened175g/6oz light muscovado sugar200g/7oz black treacle300g/10oz self-raising flour 2 tsp baking powder1 tsp ground mixed spice1 tsp ground allspice4 free-range eggs4 tbsp milk3 pieces stem ginger from a jar, finely chopped 225g/8oz margarine, softened 175g/6oz light muscovado sugar 200g/7oz black treacle 300g/10oz self-raising flour 2 tsp baking powder 1 tsp ground mixed spice 1 tsp ground allspice 4 free-range eggs 4 tbsp milk 3 pieces stem ginger from a jar, finely chopped 75g/2½oz icing sugar, sieved3 tbsp stem ginger syrup from the jar3 pieces stem ginger from a jar, chopped coarsely 75g/2½oz icing sugar, sieved 3 tbsp stem ginger syrup from the jar 3 pieces stem ginger from a jar, chopped coarsely Method Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/325F/Gas 3.Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.)Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula.Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely.To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. Allow the icing to set before slicing the traybake to serve. Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.) Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for this but of course you can also mix it by hand with a wooden spoon. (Treacle can be difficult to weigh accurately as it tends to stick to the scale pan. Weighing the treacle on top of the sugar overcomes this problem.) Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula. Turn the mixture into the prepared tin, scraping the sides of the bowl with a plastic spatula to remove all the mixture. Level the top gently with the back of the spatula. Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely. Bake in the preheated oven for about 35-40 minutes, or until the traybake springs back when pressed lightly with a finger in the centre and is beginning to shrink away from the sides of the tin. Allow the traybake to cool a little, then remove the cake from the tin by easing the paper away from the sides of the tin. Turn onto a cooling rack, remove the lining paper and leave to cool completely. To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. To make the icing, mix the icing sugar and syrup together in a small bowl until smooth and a spreading consistency. Pour the icing over the cake, spread gently to the edges with a small palette knife and sprinkle with the chopped stem ginger to decorate. Allow the icing to set before slicing the traybake to serve. Allow the icing to set before slicing the traybake to serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb55eb3bdbfd0cbff930" }
0a019eb529a1e0e96b29e2e1cbbb28fb954879da9822f28e4a95025c80a47a5d
White chocolate and peach traybake cake recipe An average of 4.2 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_chocolate_and_37734_16x9.jpg A perfect sponge traybake cake using tinned or frozen fruit and your favourite chocolate to make something really simple, very special. 240g/8½oz butter or margarine, plus extra for greasing200g/7oz caster sugar, or soft light/dark sugar3 free-range eggs200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works.100g/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work)200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda) 240g/8½oz butter or margarine, plus extra for greasing 200g/7oz caster sugar, or soft light/dark sugar 3 free-range eggs 200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works. 100g/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work) 200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda) Method Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin.Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon.Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate.Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin. Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin. Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon. Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon. Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate. Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate. Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Recipe tips This can be frozen for 3 months once cooked. Defrost thoroughly before slicing. If using ground almonds instead of self-raising flour, the cake will be heavier as there's no raising agent. The texture is still lovely as almond cakes are very moist with bags of flavour. You can simmer the juice from tinned fruit and then glaze the the top of the cake for a shiny finish.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/white_chocolate_and_37734", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "White chocolate and peach traybake cake recipe", "content": "An average of 4.2 out of 5 stars from 60 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/white_chocolate_and_37734_16x9.jpg A perfect sponge traybake cake using tinned or frozen fruit and your favourite chocolate to make something really simple, very special. 240g/8½oz butter or margarine, plus extra for greasing200g/7oz caster sugar, or soft light/dark sugar3 free-range eggs200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works.100g/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work)200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda) 240g/8½oz butter or margarine, plus extra for greasing 200g/7oz caster sugar, or soft light/dark sugar 3 free-range eggs 200g mango from a tin, roughly chopped, or other tinned fruit such as peaches or pineapple. Frozen fruit such as blueberries also works. 100g/3½oz white chocolate, roughly chopped (milk or dark chocolate will also work) 200g/7oz self-raising flour (or ground almonds or blizted oats mixed with 1tsp bicarbonate of soda) Method Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin.Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon.Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate.Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin. Preheat the oven to 190C/180C Fan/Gas 6. Lightly grease a 20x20cm/8x8in square tin. Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon. Cream the butter and sugar together in a mixing bowl using an electric hand whisk or a wooden spoon. Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate. Add the eggs one at a time, beating until smooth after each addition. Mix in the flour (or ground nuts or oats) and mix until well combined. Gently stir in the mango and white chocolate. Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Pour the batter into the prepared tin. Bake for 40–45 minutes. Cool in the tin for 10 minutes before turning it out and slicing into squares. Recipe tips This can be frozen for 3 months once cooked. Defrost thoroughly before slicing. If using ground almonds instead of self-raising flour, the cake will be heavier as there's no raising agent. The texture is still lovely as almond cakes are very moist with bags of flavour. You can simmer the juice from tinned fruit and then glaze the the top of the cake for a shiny finish." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb55eb3bdbfd0cbff931" }
e124b93d9aaa933bd03f0885337f7ff111ac9ae64b84c47fd144ebc93c673726
Parkin recipe Yorkshire parkin An average of 3.8 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sparklinparkin_14517_16x9.jpg Parkin the a classic Yorkshire ginger cake, and James Martin's recipe is as Yorkshire as he is! Make this a few days in advance to mature if you can bear to wait. 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 1 egg 200ml/7fl oz milk 55g/2oz butter 110g/4oz golden syrup 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 1 egg 200ml/7fl oz milk 55g/2oz butter 110g/4oz golden syrup Method Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. In a small pan gently heat the butter and syrup until melted. Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. In a small pan gently heat the butter and syrup until melted. In a small pan gently heat the butter and syrup until melted. Beat the egg into the milk. Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/sparklinparkin_14517", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Parkin recipe", "content": "Yorkshire parkin An average of 3.8 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sparklinparkin_14517_16x9.jpg Parkin the a classic Yorkshire ginger cake, and James Martin's recipe is as Yorkshire as he is! Make this a few days in advance to mature if you can bear to wait. 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 1 egg 200ml/7fl oz milk 55g/2oz butter 110g/4oz golden syrup 225g/8oz self raising flour 110g/4oz caster sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 1 egg 200ml/7fl oz milk 55g/2oz butter 110g/4oz golden syrup Method Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. In a small pan gently heat the butter and syrup until melted. Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Preheat the oven to 150C/300F/Gas 2. Line a 22cm/8in tin. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. Sieve the flour, sugar, ginger and bicarbonate of soda into a large bowl. In a small pan gently heat the butter and syrup until melted. In a small pan gently heat the butter and syrup until melted. Beat the egg into the milk. Beat the egg into the milk. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Gradually pour the butter and syrup into the flour and stir. The mixture will be thick. Pour in the egg and milk and stir until smooth and pour into the lined tin. Pour in the egg and milk and stir until smooth and pour into the lined tin. Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean Bake for about an hour or until a skewer inserted into the centre of the cake comes out clean" }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb55eb3bdbfd0cbff932" }
0cc9dd5d26c667a89f0c99ec528b53021673a6801abe37935bfc11e6df573770
Nigella's vegan gingerbread recipe Luscious vegan gingerbread An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_gingerbread_34867_16x9.jpg I am preposterously proud of this squidgy gingerbread, and I don’t mind who knows it. It’s everything you want from a gingerbread – sticky, spicy, deeply aromatic – and you would never miss the butter or eggs. Warning: ideally you need to make this at least a day before you plan to eat it. Harsh, I know. 150ml/5fl oz vegetable oil200g/7oz golden syrup200g/7oz black treacle125g/4½oz dark muscovado sugar75g/2¾oz pitted soft prunes (about 8 prunes), finely chopped30g/1oz fresh root ginger, peeled and finely grated2 tsp ground cinnamon2 tsp ground ginger1 tsp ground allspice⅛ tsp ground cloves¼ tsp ready-ground black pepper¼ tsp fine sea salt250ml/9fl oz oat milk300g/10½oz plain flour1 tsp bicarbonate of soda2 tbsp warm water2 tsp cider vinegar 150ml/5fl oz vegetable oil 200g/7oz golden syrup 200g/7oz black treacle 125g/4½oz dark muscovado sugar 75g/2¾oz pitted soft prunes (about 8 prunes), finely chopped 30g/1oz fresh root ginger, peeled and finely grated 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground allspice ⅛ tsp ground cloves ¼ tsp ready-ground black pepper ¼ tsp fine sea salt 250ml/9fl oz oat milk 300g/10½oz plain flour 1 tsp bicarbonate of soda 2 tbsp warm water 2 tsp cider vinegar Method Preheat the oven to 170C/150C Fan/Gas 3½. Line a 23cm/9in square tin with baking paper, so that it covers the base and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together.Measure the oil in a jug, then pour it into a fairly wide, heavy-based saucepan (mine is 22cm/8½in in diameter). Measure the syrup and treacle using the oily jug, as this will stop them sticking, and pour them into the saucepan. Tip the sugar into the pan and add the prunes, the grated ginger, spices and salt. Warm over low heat, gently whisking to combine. Don’t whisk too much: you do not want to get a lot of air in the mixture. Once everything’s melted and mixed, take the pan off the heat, it should be warm at this stage, rather than boiling hot. Add the oat milk, gently whisking until it’s incorporated.Whisk in the flour in 3 or 4 batches, patiently getting rid of any lumps as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, and these will melt into the gingerbread as it bakes.Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan.Carefully pour the gingerbread batter into the lined tin and bake for 50–55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it’s so damp, a cake tester won’t help enormously – you’d expect some crumbs to stick to it – so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers.Leave to cool in its tin on a wire rack, although I’m afraid I’m going to caution you against eating it the minute it’s cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it. Preheat the oven to 170C/150C Fan/Gas 3½. Line a 23cm/9in square tin with baking paper, so that it covers the base and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together. Preheat the oven to 170C/150C Fan/Gas 3½. Line a 23cm/9in square tin with baking paper, so that it covers the base and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together. Measure the oil in a jug, then pour it into a fairly wide, heavy-based saucepan (mine is 22cm/8½in in diameter). Measure the syrup and treacle using the oily jug, as this will stop them sticking, and pour them into the saucepan. Tip the sugar into the pan and add the prunes, the grated ginger, spices and salt. Warm over low heat, gently whisking to combine. Don’t whisk too much: you do not want to get a lot of air in the mixture. Once everything’s melted and mixed, take the pan off the heat, it should be warm at this stage, rather than boiling hot. Add the oat milk, gently whisking until it’s incorporated. Measure the oil in a jug, then pour it into a fairly wide, heavy-based saucepan (mine is 22cm/8½in in diameter). Measure the syrup and treacle using the oily jug, as this will stop them sticking, and pour them into the saucepan. Tip the sugar into the pan and add the prunes, the grated ginger, spices and salt. Warm over low heat, gently whisking to combine. Don’t whisk too much: you do not want to get a lot of air in the mixture. Once everything’s melted and mixed, take the pan off the heat, it should be warm at this stage, rather than boiling hot. Add the oat milk, gently whisking until it’s incorporated. Whisk in the flour in 3 or 4 batches, patiently getting rid of any lumps as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, and these will melt into the gingerbread as it bakes. Whisk in the flour in 3 or 4 batches, patiently getting rid of any lumps as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, and these will melt into the gingerbread as it bakes. Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan. Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan. Carefully pour the gingerbread batter into the lined tin and bake for 50–55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it’s so damp, a cake tester won’t help enormously – you’d expect some crumbs to stick to it – so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers. Carefully pour the gingerbread batter into the lined tin and bake for 50–55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it’s so damp, a cake tester won’t help enormously – you’d expect some crumbs to stick to it – so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers. Leave to cool in its tin on a wire rack, although I’m afraid I’m going to caution you against eating it the minute it’s cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it. Leave to cool in its tin on a wire rack, although I’m afraid I’m going to caution you against eating it the minute it’s cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegan_gingerbread_34867", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nigella's vegan gingerbread recipe", "content": "Luscious vegan gingerbread An average of 4.9 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_gingerbread_34867_16x9.jpg I am preposterously proud of this squidgy gingerbread, and I don’t mind who knows it. It’s everything you want from a gingerbread – sticky, spicy, deeply aromatic – and you would never miss the butter or eggs. Warning: ideally you need to make this at least a day before you plan to eat it. Harsh, I know. 150ml/5fl oz vegetable oil200g/7oz golden syrup200g/7oz black treacle125g/4½oz dark muscovado sugar75g/2¾oz pitted soft prunes (about 8 prunes), finely chopped30g/1oz fresh root ginger, peeled and finely grated2 tsp ground cinnamon2 tsp ground ginger1 tsp ground allspice⅛ tsp ground cloves¼ tsp ready-ground black pepper¼ tsp fine sea salt250ml/9fl oz oat milk300g/10½oz plain flour1 tsp bicarbonate of soda2 tbsp warm water2 tsp cider vinegar 150ml/5fl oz vegetable oil 200g/7oz golden syrup 200g/7oz black treacle 125g/4½oz dark muscovado sugar 75g/2¾oz pitted soft prunes (about 8 prunes), finely chopped 30g/1oz fresh root ginger, peeled and finely grated 2 tsp ground cinnamon 2 tsp ground ginger 1 tsp ground allspice ⅛ tsp ground cloves ¼ tsp ready-ground black pepper ¼ tsp fine sea salt 250ml/9fl oz oat milk 300g/10½oz plain flour 1 tsp bicarbonate of soda 2 tbsp warm water 2 tsp cider vinegar Method Preheat the oven to 170C/150C Fan/Gas 3½. Line a 23cm/9in square tin with baking paper, so that it covers the base and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together.Measure the oil in a jug, then pour it into a fairly wide, heavy-based saucepan (mine is 22cm/8½in in diameter). Measure the syrup and treacle using the oily jug, as this will stop them sticking, and pour them into the saucepan. Tip the sugar into the pan and add the prunes, the grated ginger, spices and salt. Warm over low heat, gently whisking to combine. Don’t whisk too much: you do not want to get a lot of air in the mixture. Once everything’s melted and mixed, take the pan off the heat, it should be warm at this stage, rather than boiling hot. Add the oat milk, gently whisking until it’s incorporated.Whisk in the flour in 3 or 4 batches, patiently getting rid of any lumps as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, and these will melt into the gingerbread as it bakes.Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan.Carefully pour the gingerbread batter into the lined tin and bake for 50–55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it’s so damp, a cake tester won’t help enormously – you’d expect some crumbs to stick to it – so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers.Leave to cool in its tin on a wire rack, although I’m afraid I’m going to caution you against eating it the minute it’s cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it. Preheat the oven to 170C/150C Fan/Gas 3½. Line a 23cm/9in square tin with baking paper, so that it covers the base and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together. Preheat the oven to 170C/150C Fan/Gas 3½. Line a 23cm/9in square tin with baking paper, so that it covers the base and comes up the sides of the tin. Leave something heavy on it to keep it down while you melt everything together. Measure the oil in a jug, then pour it into a fairly wide, heavy-based saucepan (mine is 22cm/8½in in diameter). Measure the syrup and treacle using the oily jug, as this will stop them sticking, and pour them into the saucepan. Tip the sugar into the pan and add the prunes, the grated ginger, spices and salt. Warm over low heat, gently whisking to combine. Don’t whisk too much: you do not want to get a lot of air in the mixture. Once everything’s melted and mixed, take the pan off the heat, it should be warm at this stage, rather than boiling hot. Add the oat milk, gently whisking until it’s incorporated. Measure the oil in a jug, then pour it into a fairly wide, heavy-based saucepan (mine is 22cm/8½in in diameter). Measure the syrup and treacle using the oily jug, as this will stop them sticking, and pour them into the saucepan. Tip the sugar into the pan and add the prunes, the grated ginger, spices and salt. Warm over low heat, gently whisking to combine. Don’t whisk too much: you do not want to get a lot of air in the mixture. Once everything’s melted and mixed, take the pan off the heat, it should be warm at this stage, rather than boiling hot. Add the oat milk, gently whisking until it’s incorporated. Whisk in the flour in 3 or 4 batches, patiently getting rid of any lumps as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, and these will melt into the gingerbread as it bakes. Whisk in the flour in 3 or 4 batches, patiently getting rid of any lumps as you go. This will take a few minutes; the only lumps you should see are the little bits of prune, and these will melt into the gingerbread as it bakes. Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan. Dissolve the bicarb in the warm water in a bigger cup than you think it needs, then add the vinegar and quickly whisk the fizzing mixture into the pan. Carefully pour the gingerbread batter into the lined tin and bake for 50–55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it’s so damp, a cake tester won’t help enormously – you’d expect some crumbs to stick to it – so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers. Carefully pour the gingerbread batter into the lined tin and bake for 50–55 minutes, though start checking at 45. It may look cooked at 45 minutes, but as it’s so damp, a cake tester won’t help enormously – you’d expect some crumbs to stick to it – so take it out of the oven and touch the top quickly; if cooked, it should bounce back a bit under your fingers. Leave to cool in its tin on a wire rack, although I’m afraid I’m going to caution you against eating it the minute it’s cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it. Leave to cool in its tin on a wire rack, although I’m afraid I’m going to caution you against eating it the minute it’s cold. To taste this at its best, wrap the tin first in baking parchment and then in foil, and leave for a day or two before cutting into it." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb56eb3bdbfd0cbff933" }
16669c8c53e20e1df483df5827a5e4857d68f04d9786a33146e102b40bd196d8
Nigel Slater's plum cake recipe Plum pudding cake An average of 4.2 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/plum_pudding_cake_75784_16x9.jpg This is a gorgeous, sweet and spicy plum cake– great as a pudding or with afternoon tea. If you’ve never tried making a cake, this would be a great place to start. 250g/8oz plain flour1 lightly heaped tsp baking powder1 level tsp bicarbonate of soda1 lightly heaped tsp ground cinnamon1 lightly heaped tsp ground ginger200g/7oz golden syrup2 heaped tbsp thick honey125g/4oz butter 125g/4oz light muscovado sugar350g/12oz plums 2 large free-range eggs240ml/8fl oz milk 250g/8oz plain flour 1 lightly heaped tsp baking powder 1 level tsp bicarbonate of soda 1 lightly heaped tsp ground cinnamon 1 lightly heaped tsp ground ginger 200g/7oz golden syrup 2 heaped tbsp thick honey 125g/4oz butter 125g/4oz light muscovado sugar 350g/12oz plums 2 large free-range eggs 240ml/8fl oz milk 5 plums1tbsp light muscovado sugar1tbsp butter1 tbsp syrup from a jar of stem gingerdouble cream, to serve 5 plums 1tbsp light muscovado sugar 1tbsp butter 1 tbsp syrup from a jar of stem ginger double cream, to serve Method Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly.Halve the plums, or cut them into quarters if they are very large, and remove the stones.Break the eggs into a bowl, pour in the milk and whisk lightly to mix. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down.Serve the cake with a generous topping of the spicy plums and a dollop of cream. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl. Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly. Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly. Halve the plums, or cut them into quarters if they are very large, and remove the stones. Halve the plums, or cut them into quarters if they are very large, and remove the stones. Break the eggs into a bowl, pour in the milk and whisk lightly to mix. Break the eggs into a bowl, pour in the milk and whisk lightly to mix. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down. Serve the cake with a generous topping of the spicy plums and a dollop of cream. Serve the cake with a generous topping of the spicy plums and a dollop of cream.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/plum_pudding_cake_75784", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Nigel Slater's plum cake recipe", "content": "Plum pudding cake An average of 4.2 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/plum_pudding_cake_75784_16x9.jpg This is a gorgeous, sweet and spicy plum cake– great as a pudding or with afternoon tea. If you’ve never tried making a cake, this would be a great place to start. 250g/8oz plain flour1 lightly heaped tsp baking powder1 level tsp bicarbonate of soda1 lightly heaped tsp ground cinnamon1 lightly heaped tsp ground ginger200g/7oz golden syrup2 heaped tbsp thick honey125g/4oz butter 125g/4oz light muscovado sugar350g/12oz plums 2 large free-range eggs240ml/8fl oz milk 250g/8oz plain flour 1 lightly heaped tsp baking powder 1 level tsp bicarbonate of soda 1 lightly heaped tsp ground cinnamon 1 lightly heaped tsp ground ginger 200g/7oz golden syrup 2 heaped tbsp thick honey 125g/4oz butter 125g/4oz light muscovado sugar 350g/12oz plums 2 large free-range eggs 240ml/8fl oz milk 5 plums1tbsp light muscovado sugar1tbsp butter1 tbsp syrup from a jar of stem gingerdouble cream, to serve 5 plums 1tbsp light muscovado sugar 1tbsp butter 1 tbsp syrup from a jar of stem ginger double cream, to serve Method Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl.Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly.Halve the plums, or cut them into quarters if they are very large, and remove the stones.Break the eggs into a bowl, pour in the milk and whisk lightly to mix. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour.Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down.Serve the cake with a generous topping of the spicy plums and a dollop of cream. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Set the oven to 180C/350F/Gas 4. Use baking parchment to line a 24cm/9½in square cake tin or baking dish. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl. Sift the flour, baking powder, bicarbonate of soda, cinnamon and ginger into a bowl. Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly. Warm the golden syrup, honey, butter and muscovado sugar very gently in a pan until the butter and sugar melt. Set aside and allow to cool slightly. Halve the plums, or cut them into quarters if they are very large, and remove the stones. Halve the plums, or cut them into quarters if they are very large, and remove the stones. Break the eggs into a bowl, pour in the milk and whisk lightly to mix. Break the eggs into a bowl, pour in the milk and whisk lightly to mix. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour. Pour the golden syrup mixture into the flour and mix with a large, metal spoon. Pour in the egg and milk and continue stirring till you have a loose, almost sloppy batter without any traces of flour. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Tip the mixture into the lined cake tin, drop in the plums and bake for 30-35 minutes. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down. Now for the topping; halve and de-stone the plums and add to the same pan as you cooked the syrup and honey. Add the sugar, butter and the syrup from a jar of crystallised ginger. Cover and leave to cook down. Serve the cake with a generous topping of the spicy plums and a dollop of cream. Serve the cake with a generous topping of the spicy plums and a dollop of cream." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb56eb3bdbfd0cbff934" }
3e338953337fda2a191187a7cb475969fe7d7c1554f2d1095f3ed44b70dc1130
Union Jack cake recipe An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/union_jack_cake_11895_16x9.jpg Nail your colours to the baking tray with this patriotic bake. It is a great cake to make for a street party, sporting event or royal knees-up. If you bake the sponge ahead, wait until the day you're serving it to add the fruit for the freshest appearance. 150g/5½oz butter, well softened250g/9oz golden caster sugar2 tsp vanilla extract1 lemon, zest only (use the juice in the icing, see below)4 free-range eggs300g/10½oz self-raising flour2 tsp baking powder200g/7oz full-fat soured cream 150g/5½oz butter, well softened 250g/9oz golden caster sugar 2 tsp vanilla extract 1 lemon, zest only (use the juice in the icing, see below) 4 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 200g/7oz full-fat soured cream 125g/4½oz butter, well softened375g/13oz icing sugar2 tbsp lemon juice1 tbsp milkabout 150g/5½oz medium-sized strawberries, hulled and slicedabout 150g/5½oz raspberriesabout 200g/7oz blueberries 125g/4½oz butter, well softened 375g/13oz icing sugar 2 tbsp lemon juice 1 tbsp milk about 150g/5½oz medium-sized strawberries, hulled and sliced about 150g/5½oz raspberries about 200g/7oz blueberries Method To make the sponge, preheat the oven to 180C/160C Fan/Gas 4. Use a tiny knob of the butter to grease a 20x30cm/8x12in cake tin and then line with baking paper. Put the butter, caster sugar, vanilla and lemon zest in a large bowl. Beat with an electric whisk until the butter is pale and fluffy. Beat in the eggs, one by one. Add the flour, baking powder and soured cream and use a spatula or metal spoon to mix to a smooth batter.Scrape the cake mixture into the tin and bake for 22–25 minutes until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.To make the icing, place the butter and icing sugar in a large bowl. For a lemony icing, add the lemon juice and milk or for a plain icing, just use milk. Beat with an electric whisk until smooth, pale and fluffy, then spread smoothly over the top of the cake with a spatula. To decorate, use the strawberry slices to make the central cross of a Union Jack on top of the cake. Add the raspberries to form the diagonal lines at the corners. Fill in the rest of the gaps with blueberries. The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time. To make the sponge, preheat the oven to 180C/160C Fan/Gas 4. Use a tiny knob of the butter to grease a 20x30cm/8x12in cake tin and then line with baking paper. To make the sponge, preheat the oven to 180C/160C Fan/Gas 4. Use a tiny knob of the butter to grease a 20x30cm/8x12in cake tin and then line with baking paper. Put the butter, caster sugar, vanilla and lemon zest in a large bowl. Beat with an electric whisk until the butter is pale and fluffy. Beat in the eggs, one by one. Add the flour, baking powder and soured cream and use a spatula or metal spoon to mix to a smooth batter. Put the butter, caster sugar, vanilla and lemon zest in a large bowl. Beat with an electric whisk until the butter is pale and fluffy. Beat in the eggs, one by one. Add the flour, baking powder and soured cream and use a spatula or metal spoon to mix to a smooth batter. Scrape the cake mixture into the tin and bake for 22–25 minutes until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Scrape the cake mixture into the tin and bake for 22–25 minutes until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the icing, place the butter and icing sugar in a large bowl. For a lemony icing, add the lemon juice and milk or for a plain icing, just use milk. Beat with an electric whisk until smooth, pale and fluffy, then spread smoothly over the top of the cake with a spatula. To make the icing, place the butter and icing sugar in a large bowl. For a lemony icing, add the lemon juice and milk or for a plain icing, just use milk. Beat with an electric whisk until smooth, pale and fluffy, then spread smoothly over the top of the cake with a spatula. To decorate, use the strawberry slices to make the central cross of a Union Jack on top of the cake. Add the raspberries to form the diagonal lines at the corners. Fill in the rest of the gaps with blueberries. The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time. To decorate, use the strawberry slices to make the central cross of a Union Jack on top of the cake. Add the raspberries to form the diagonal lines at the corners. Fill in the rest of the gaps with blueberries. The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time. Recipe tips If you don't have lemon juice, leave it out and up the milk to 3 tablespoons.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/union_jack_cake_11895", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Union Jack cake recipe", "content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/union_jack_cake_11895_16x9.jpg Nail your colours to the baking tray with this patriotic bake. It is a great cake to make for a street party, sporting event or royal knees-up. If you bake the sponge ahead, wait until the day you're serving it to add the fruit for the freshest appearance. 150g/5½oz butter, well softened250g/9oz golden caster sugar2 tsp vanilla extract1 lemon, zest only (use the juice in the icing, see below)4 free-range eggs300g/10½oz self-raising flour2 tsp baking powder200g/7oz full-fat soured cream 150g/5½oz butter, well softened 250g/9oz golden caster sugar 2 tsp vanilla extract 1 lemon, zest only (use the juice in the icing, see below) 4 free-range eggs 300g/10½oz self-raising flour 2 tsp baking powder 200g/7oz full-fat soured cream 125g/4½oz butter, well softened375g/13oz icing sugar2 tbsp lemon juice1 tbsp milkabout 150g/5½oz medium-sized strawberries, hulled and slicedabout 150g/5½oz raspberriesabout 200g/7oz blueberries 125g/4½oz butter, well softened 375g/13oz icing sugar 2 tbsp lemon juice 1 tbsp milk about 150g/5½oz medium-sized strawberries, hulled and sliced about 150g/5½oz raspberries about 200g/7oz blueberries Method To make the sponge, preheat the oven to 180C/160C Fan/Gas 4. Use a tiny knob of the butter to grease a 20x30cm/8x12in cake tin and then line with baking paper. Put the butter, caster sugar, vanilla and lemon zest in a large bowl. Beat with an electric whisk until the butter is pale and fluffy. Beat in the eggs, one by one. Add the flour, baking powder and soured cream and use a spatula or metal spoon to mix to a smooth batter.Scrape the cake mixture into the tin and bake for 22–25 minutes until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.To make the icing, place the butter and icing sugar in a large bowl. For a lemony icing, add the lemon juice and milk or for a plain icing, just use milk. Beat with an electric whisk until smooth, pale and fluffy, then spread smoothly over the top of the cake with a spatula. To decorate, use the strawberry slices to make the central cross of a Union Jack on top of the cake. Add the raspberries to form the diagonal lines at the corners. Fill in the rest of the gaps with blueberries. The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time. To make the sponge, preheat the oven to 180C/160C Fan/Gas 4. Use a tiny knob of the butter to grease a 20x30cm/8x12in cake tin and then line with baking paper. To make the sponge, preheat the oven to 180C/160C Fan/Gas 4. Use a tiny knob of the butter to grease a 20x30cm/8x12in cake tin and then line with baking paper. Put the butter, caster sugar, vanilla and lemon zest in a large bowl. Beat with an electric whisk until the butter is pale and fluffy. Beat in the eggs, one by one. Add the flour, baking powder and soured cream and use a spatula or metal spoon to mix to a smooth batter. Put the butter, caster sugar, vanilla and lemon zest in a large bowl. Beat with an electric whisk until the butter is pale and fluffy. Beat in the eggs, one by one. Add the flour, baking powder and soured cream and use a spatula or metal spoon to mix to a smooth batter. Scrape the cake mixture into the tin and bake for 22–25 minutes until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Scrape the cake mixture into the tin and bake for 22–25 minutes until a skewer poked into the centre of the cake comes out clean. Leave the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. To make the icing, place the butter and icing sugar in a large bowl. For a lemony icing, add the lemon juice and milk or for a plain icing, just use milk. Beat with an electric whisk until smooth, pale and fluffy, then spread smoothly over the top of the cake with a spatula. To make the icing, place the butter and icing sugar in a large bowl. For a lemony icing, add the lemon juice and milk or for a plain icing, just use milk. Beat with an electric whisk until smooth, pale and fluffy, then spread smoothly over the top of the cake with a spatula. To decorate, use the strawberry slices to make the central cross of a Union Jack on top of the cake. Add the raspberries to form the diagonal lines at the corners. Fill in the rest of the gaps with blueberries. The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time. To decorate, use the strawberry slices to make the central cross of a Union Jack on top of the cake. Add the raspberries to form the diagonal lines at the corners. Fill in the rest of the gaps with blueberries. The cake will keep in an airtight tin in a cool place for 3 days (do not place in the fridge). It is best decorated on the day of serving as the cut strawberries will bleed into the icing over time. Recipe tips If you don't have lemon juice, leave it out and up the milk to 3 tablespoons." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb56eb3bdbfd0cbff935" }
f8cfa771c3268081671b254121c68d799f4219fc94aefdf0850c7a5f1882eec0
Orange and coffee poke cake recipe An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_and_coffee_poke_11827_16x9.jpg This delicious moist coffee cake has holes deliberately poked in it after baking, and a thick tangy orange curd drizzled into them. 225g/8oz sunflower oil, plus extra for greasing225g/8oz dark brown sugar 4 free-range eggs 5 tsp instant coffee, mixed with 2 tbsp boiling water 225g/8oz self-raising flour, sifted 1 tsp baking powder 225g/8oz sunflower oil, plus extra for greasing 225g/8oz dark brown sugar 4 free-range eggs 5 tsp instant coffee, mixed with 2 tbsp boiling water 225g/8oz self-raising flour, sifted 1 tsp baking powder 6 free-range egg yolks 3 oranges, zest and juice 100g/3½oz caster sugar 25g/1oz unsalted butter 3 tbsp cornflour 6 free-range egg yolks 3 oranges, zest and juice 100g/3½oz caster sugar 25g/1oz unsalted butter 3 tbsp cornflour Method Preheat the oven to 180C /160C Fan/Gas 4. Grease the base and sides of a square 23cm/9in cake tin and line with baking paper. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Add the flour and baking powder and mix until you have a smooth batter. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes – about 4 holes per portion – this sounds very exact but there should be an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It’s ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake. Serve in slices. Preheat the oven to 180C /160C Fan/Gas 4. Grease the base and sides of a square 23cm/9in cake tin and line with baking paper. Preheat the oven to 180C /160C Fan/Gas 4. Grease the base and sides of a square 23cm/9in cake tin and line with baking paper. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Add the flour and baking powder and mix until you have a smooth batter. Add the flour and baking powder and mix until you have a smooth batter. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes – about 4 holes per portion – this sounds very exact but there should be an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes – about 4 holes per portion – this sounds very exact but there should be an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It’s ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It’s ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake. Serve in slices. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake. Serve in slices.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/orange_and_coffee_poke_11827", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Orange and coffee poke cake recipe", "content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_and_coffee_poke_11827_16x9.jpg This delicious moist coffee cake has holes deliberately poked in it after baking, and a thick tangy orange curd drizzled into them. 225g/8oz sunflower oil, plus extra for greasing225g/8oz dark brown sugar 4 free-range eggs 5 tsp instant coffee, mixed with 2 tbsp boiling water 225g/8oz self-raising flour, sifted 1 tsp baking powder 225g/8oz sunflower oil, plus extra for greasing 225g/8oz dark brown sugar 4 free-range eggs 5 tsp instant coffee, mixed with 2 tbsp boiling water 225g/8oz self-raising flour, sifted 1 tsp baking powder 6 free-range egg yolks 3 oranges, zest and juice 100g/3½oz caster sugar 25g/1oz unsalted butter 3 tbsp cornflour 6 free-range egg yolks 3 oranges, zest and juice 100g/3½oz caster sugar 25g/1oz unsalted butter 3 tbsp cornflour Method Preheat the oven to 180C /160C Fan/Gas 4. Grease the base and sides of a square 23cm/9in cake tin and line with baking paper. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Add the flour and baking powder and mix until you have a smooth batter. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes – about 4 holes per portion – this sounds very exact but there should be an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It’s ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake. Serve in slices. Preheat the oven to 180C /160C Fan/Gas 4. Grease the base and sides of a square 23cm/9in cake tin and line with baking paper. Preheat the oven to 180C /160C Fan/Gas 4. Grease the base and sides of a square 23cm/9in cake tin and line with baking paper. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Put the oil and sugar into a bowl and mix well. Add the eggs and whisk in well, then stir in the coffee mixture. Add the flour and baking powder and mix until you have a smooth batter. Add the flour and baking powder and mix until you have a smooth batter. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Pour the mixture into the prepared tin and bake for 50 minutes to 1 hour. The cake is ready when a skewer inserted comes out clean. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes – about 4 holes per portion – this sounds very exact but there should be an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. Take the cake out of the oven and leave it to cool in the tin. Then, using the handle of a wooden spoon, poke holes evenly across the cake. You need 36 holes – about 4 holes per portion – this sounds very exact but there should be an equal measure of pokes per person. However, be sure not to poke the holes all the way down to the base of the cake, or the curd may seep out. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It’s ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. To make the curd, put the egg yolks, orange zest and juice, sugar, butter and cornflour into a pan and whisk it all together until combined. Pop on a low to medium heat, whisking all the time until the mixture thickens. It’s ready when the curd coats the back of a spoon. Put the curd into a bowl and leave it to cool completely in the fridge. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Once the cake has cooled, take it out of the tin and put it on a serving dish or cake stand. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake. Serve in slices. Put the cold curd into a piping bag and pipe it into the holes. When all the holes are filled, use the rest of the curd to cover the top of the cake. Serve in slices." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb56eb3bdbfd0cbff936" }
d00141ead04daacac82980be6cd65ecf43896fb34217547211e2a63f202430d0
Apple crumble cake recipe An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_cake_23289_16x9.jpg This comforting apple crumble cake is equally good with a cup of tea or warmed up for dessert. 100g/3½oz plain flour70g/2½oz cold butter, cut into small pieces75g/2¾oz demerara or light brown sugar 100g/3½oz plain flour 70g/2½oz cold butter, cut into small pieces 75g/2¾oz demerara or light brown sugar 100g/3½oz caster sugar100g/3½oz unsalted butter, at room temperature, plus extra for greasing2 large free-range eggs100g/3½oz plain flour1½ tsp baking powder 4 dessert apples1 unwaxed lemon, finely grated zest and juice½ tsp ground cinnamon 100g/3½oz caster sugar 100g/3½oz unsalted butter, at room temperature, plus extra for greasing 2 large free-range eggs 100g/3½oz plain flour 1½ tsp baking powder 4 dessert apples 1 unwaxed lemon, finely grated zest and juice ½ tsp ground cinnamon Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon.Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Serve the apple crumble cake at room temperature or warm with cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon. Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Serve the apple crumble cake at room temperature or warm with cream. Serve the apple crumble cake at room temperature or warm with cream.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/apple_crumble_cake_23289", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Apple crumble cake recipe", "content": "An average of 4.3 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_crumble_cake_23289_16x9.jpg This comforting apple crumble cake is equally good with a cup of tea or warmed up for dessert. 100g/3½oz plain flour70g/2½oz cold butter, cut into small pieces75g/2¾oz demerara or light brown sugar 100g/3½oz plain flour 70g/2½oz cold butter, cut into small pieces 75g/2¾oz demerara or light brown sugar 100g/3½oz caster sugar100g/3½oz unsalted butter, at room temperature, plus extra for greasing2 large free-range eggs100g/3½oz plain flour1½ tsp baking powder 4 dessert apples1 unwaxed lemon, finely grated zest and juice½ tsp ground cinnamon 100g/3½oz caster sugar 100g/3½oz unsalted butter, at room temperature, plus extra for greasing 2 large free-range eggs 100g/3½oz plain flour 1½ tsp baking powder 4 dessert apples 1 unwaxed lemon, finely grated zest and juice ½ tsp ground cinnamon Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon.Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Serve the apple crumble cake at room temperature or warm with cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the sides of a 20cm/8in square cake tin and line the base with baking paper. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the crumble topping, rub the flour and butter together with the tips of your fingers until the mixture resembles rough breadcrumbs. (You can also pulse the ingredients together briefly in a food processor.) Stir in the sugar. Put in the fridge until needed. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. To make the cake, beat the sugar and butter together until light. Beat in the eggs one at a time, adding half the flour after you’ve beaten in the first egg, then stir in the rest of the flour and the baking powder. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon. Peel the apples, cut into quarters, cut out the core and cut each quarter into four long slices. Mix with the lemon zest and juice and cinnamon. Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Spoon the cake mixture into the prepared tin. Place the apples on top and cover with the crumble topping. Bake the cake for 40 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Leave to cool in the tin for 10 minutes, turn out the cake carefully onto a wire rack and then turn it over onto another wire rack so it’s crumble-side up. Serve the apple crumble cake at room temperature or warm with cream. Serve the apple crumble cake at room temperature or warm with cream." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb57eb3bdbfd0cbff937" }
156a9a3f7a9c8bdc8cc96aebb341f2826dfed61e8f2a1ee232c4fb361b71e96e
Chocolate lava cake recipe An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_lava_cake_79464_16x9.jpg Donal's gloriously gooey chocolate lava cake is a big version of the molten chocolate fondant and comes with easy peanut butter no-churn ice cream. 175g/6oz butter, plus extra for greasing200g/7oz dark chocolate, chopped3 large free-range eggs125g/4½oz caster sugar30g/1oz plain flour 175g/6oz butter, plus extra for greasing 200g/7oz dark chocolate, chopped 3 large free-range eggs 125g/4½oz caster sugar 30g/1oz plain flour 40g/1½oz butter75g/2¾oz breadcrumbs4 bananas, chopped and frozen3 tbsp smooth peanut butter 40g/1½oz butter 75g/2¾oz breadcrumbs 4 bananas, chopped and frozen 3 tbsp smooth peanut butter Method Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter.For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted.In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly.Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool.Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through.Serve the lava pudding immediately with the ice cream. Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter. Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter. For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted. For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted. In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish. In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly. Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool. Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool. Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through. Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through. Serve the lava pudding immediately with the ice cream. Serve the lava pudding immediately with the ice cream.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/chocolate_lava_cake_79464", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Chocolate lava cake recipe", "content": "An average of 4.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_lava_cake_79464_16x9.jpg Donal's gloriously gooey chocolate lava cake is a big version of the molten chocolate fondant and comes with easy peanut butter no-churn ice cream. 175g/6oz butter, plus extra for greasing200g/7oz dark chocolate, chopped3 large free-range eggs125g/4½oz caster sugar30g/1oz plain flour 175g/6oz butter, plus extra for greasing 200g/7oz dark chocolate, chopped 3 large free-range eggs 125g/4½oz caster sugar 30g/1oz plain flour 40g/1½oz butter75g/2¾oz breadcrumbs4 bananas, chopped and frozen3 tbsp smooth peanut butter 40g/1½oz butter 75g/2¾oz breadcrumbs 4 bananas, chopped and frozen 3 tbsp smooth peanut butter Method Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter.For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted.In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly.Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool.Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through.Serve the lava pudding immediately with the ice cream. Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter. Preheat the oven 180C/160C Fan/Gas 4. Grease a 20-25cm/8-10in baking dish with a little butter. For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted. For the cake, melt the butter in a saucepan. Remove from the heat and gently stir through half the chocolate until melted. In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish. In a mixing bowl, whisk the eggs and sugar until they become pale and thick. Pour in the chocolate mixture, then sift in the flour. Add the remaining chocolate and using a spatula, fold the mixture together until it is evenly combined. Pour into the prepared dish. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly. Bake for 20 minutes. When cooked, the pudding should be slightly firm around the sides but the centre should still be wobbly. Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool. Meanwhile, for the ice cream. Melt the butter in a frying pan, add the breadcrumbs and cook until golden-brown. Set aside to cool. Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through. Put the bananas and peanut butter in a food processor and mix until smooth and creamy. Put in a bowl with the breadcrumbs and fold through. Serve the lava pudding immediately with the ice cream. Serve the lava pudding immediately with the ice cream." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb57eb3bdbfd0cbff938" }
a1669487ec1b629e918aa9338281050c4c6ebbfb78d337618439050e33afcf34
Summer berry shortbread cake recipe An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summer_berry_shortbread_93106_16x9.jpg The delightful combination of shortbread, cake and jam makes this bake a winner. Perfect for a summer party, picnic or tea-time treat. 175g/6oz plain flour, plus extra for dusting100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing¼ tsp fine sea salt40g/1½oz desiccated coconut2 tbsp golden caster sugar1 free-range egg yolk (reserve the white for the cake)½ tsp vanilla extract 175g/6oz plain flour, plus extra for dusting 100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing ¼ tsp fine sea salt 40g/1½oz desiccated coconut 2 tbsp golden caster sugar 1 free-range egg yolk (reserve the white for the cake) ½ tsp vanilla extract 50g/1¾oz raspberries50g/1¾oz jam sugar 50g/1¾oz raspberries 50g/1¾oz jam sugar 175g/6oz unsalted butter 150g/5½oz plain yoghurt3 free-range eggs150g/5½oz plain flour ¼ tsp fine sea salt2 tsp baking powder175g/6oz golden caster sugar100g/3½oz desiccated coconut 75g/2½oz raspberries 75g/2½oz blueberries100g/3½oz flaked almonds 175g/6oz unsalted butter 150g/5½oz plain yoghurt 3 free-range eggs 150g/5½oz plain flour ¼ tsp fine sea salt 2 tsp baking powder 175g/6oz golden caster sugar 100g/3½oz desiccated coconut 75g/2½oz raspberries 75g/2½oz blueberries 100g/3½oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point.Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut.Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars. Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point. Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut. Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars. Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/summer_berry_shortbread_93106", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Summer berry shortbread cake recipe", "content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/summer_berry_shortbread_93106_16x9.jpg The delightful combination of shortbread, cake and jam makes this bake a winner. Perfect for a summer party, picnic or tea-time treat. 175g/6oz plain flour, plus extra for dusting100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing¼ tsp fine sea salt40g/1½oz desiccated coconut2 tbsp golden caster sugar1 free-range egg yolk (reserve the white for the cake)½ tsp vanilla extract 175g/6oz plain flour, plus extra for dusting 100g/3½oz unsalted butter, chilled, cut into pieces, plus extra for greasing ¼ tsp fine sea salt 40g/1½oz desiccated coconut 2 tbsp golden caster sugar 1 free-range egg yolk (reserve the white for the cake) ½ tsp vanilla extract 50g/1¾oz raspberries50g/1¾oz jam sugar 50g/1¾oz raspberries 50g/1¾oz jam sugar 175g/6oz unsalted butter 150g/5½oz plain yoghurt3 free-range eggs150g/5½oz plain flour ¼ tsp fine sea salt2 tsp baking powder175g/6oz golden caster sugar100g/3½oz desiccated coconut 75g/2½oz raspberries 75g/2½oz blueberries100g/3½oz flaked almonds 175g/6oz unsalted butter 150g/5½oz plain yoghurt 3 free-range eggs 150g/5½oz plain flour ¼ tsp fine sea salt 2 tsp baking powder 175g/6oz golden caster sugar 100g/3½oz desiccated coconut 75g/2½oz raspberries 75g/2½oz blueberries 100g/3½oz flaked almonds Method Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point.Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut.Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars. Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 6. Lightly butter and line a 23cm/9in square cake tin with baking paper. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. For the biscuit base, put the flour, butter and salt in a food processor and pulse to a fine crumb. Add the coconut and sugar and pulse again. Beat the egg yolk with the vanilla and 1–2 tablespoons cold water and add to the food processor with the motor running, to make a soft dough. Press into the prepared tin and flatten using the back of a spoon, pushing the mixture evenly into all the corners. Prick the base using a fork, then cover and chill in the fridge for 10 minutes. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point. Meanwhile, for the jam, put the raspberries and sugar in a saucepan and heat until the sugar has dissolved. Bring to the boil for 5 minutes, or until it reaches the setting point. Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. Bake the biscuit base for 15 minutes, or until pale golden-brown. Leave to cool for 2 minutes, then spread with the jam. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. For the cake, melt the butter in a heavy-bottomed saucepan. Remove from the heat and use a fork to beat in the yoghurt, then the eggs and reserved egg white. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut. Sift the flour, salt and baking powder into a large bowl and stir in the sugar and coconut. Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars. Pour the wet cake ingredients into the dry ingredients and mix well. Pour over the jammy base, level the top with the back of a spoon and scatter with the berries and flaked almonds. Bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool in the tin, then turn out and cut into bars." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb57eb3bdbfd0cbff939" }
ef61e4e0aae8e7d17e295d3b70f1b8ae9661c2f93f6642fbdf4613673e8b425b
Bakewell traybake recipe An average of 4.2 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakewell_tarts_64777_16x9.jpg This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser. 300g/10½oz plain flour, plus extra for dusting125g/4oz cold unsalted butter, cut into cubes30g/1oz sugar2 free-range eggs2 tbsp milk (optional) 300g/10½oz plain flour, plus extra for dusting 125g/4oz cold unsalted butter, cut into cubes 30g/1oz sugar 2 free-range eggs 2 tbsp milk (optional) 225g/8oz unsalted butter, softened225g/8oz caster sugar225g/8oz ground almonds3 free-range eggs 1 lemon, finely grated zest only 50g/2oz plain flour1 jar raspberry jamflaked almonds, for sprinkling 225g/8oz unsalted butter, softened 225g/8oz caster sugar 225g/8oz ground almonds 3 free-range eggs 1 lemon, finely grated zest only 50g/2oz plain flour 1 jar raspberry jam flaked almonds, for sprinkling Method For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes. Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Preheat the oven to 200C/400F/Gas 6.Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.For the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.Spread the filling mixture over the jam and sprinkle over the flaked almonds.Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving. To serve, cut the tart into 5cm/2in squares. For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes. For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes. Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4. For the filling, beat the butter and sugar together in a bowl until pale and fluffy. For the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge. Spread the filling mixture over the jam and sprinkle over the flaked almonds. Spread the filling mixture over the jam and sprinkle over the flaked almonds. Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving. Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving. To serve, cut the tart into 5cm/2in squares. To serve, cut the tart into 5cm/2in squares.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/bakewell_tarts_64777", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bakewell traybake recipe", "content": "An average of 4.2 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bakewell_tarts_64777_16x9.jpg This classic almond tart with a hidden layer of raspberry jam is a tried and tested crowd-pleaser. 300g/10½oz plain flour, plus extra for dusting125g/4oz cold unsalted butter, cut into cubes30g/1oz sugar2 free-range eggs2 tbsp milk (optional) 300g/10½oz plain flour, plus extra for dusting 125g/4oz cold unsalted butter, cut into cubes 30g/1oz sugar 2 free-range eggs 2 tbsp milk (optional) 225g/8oz unsalted butter, softened225g/8oz caster sugar225g/8oz ground almonds3 free-range eggs 1 lemon, finely grated zest only 50g/2oz plain flour1 jar raspberry jamflaked almonds, for sprinkling 225g/8oz unsalted butter, softened 225g/8oz caster sugar 225g/8oz ground almonds 3 free-range eggs 1 lemon, finely grated zest only 50g/2oz plain flour 1 jar raspberry jam flaked almonds, for sprinkling Method For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes. Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Preheat the oven to 200C/400F/Gas 6.Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.For the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour.Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge.Spread the filling mixture over the jam and sprinkle over the flaked almonds.Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving. To serve, cut the tart into 5cm/2in squares. For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes. For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs. Add one of the eggs and pulse until the mixture comes together to form a rough dough. If the dough is too dry, add a bit of milk. Shape the dough into a ball and wrap in cling film. Chill in the fridge for 20 minutes. Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Unwrap the dough and discard the cling film. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4. For the filling, beat the butter and sugar together in a bowl until pale and fluffy. For the filling, beat the butter and sugar together in a bowl until pale and fluffy. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Fold in the lemon zest and the flour. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge. Spread the filling mixture over the jam and sprinkle over the flaked almonds. Spread the filling mixture over the jam and sprinkle over the flaked almonds. Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving. Bake the tart for 20 minutes, or until the filling is set and golden-brown. Allow to cool in the tin before serving. To serve, cut the tart into 5cm/2in squares. To serve, cut the tart into 5cm/2in squares." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb57eb3bdbfd0cbff93a" }
f9794bc17fc41fbb9fc94d0315dfa491e4025efcdfe57301110063a98304141b
Sticky stem gingerbread cake recipe An average of 4.9 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_gingerbread_45369_16x9.jpg If you can, wrap and keep this tea time treat for a few days before eating – its stickiness will develop as it matures. 300g/10oz plain flour2 tbsp ground ginger (or according to taste – this makes for quite a hot cake)½ tsp cayenne pepper (or more if you want it very hot)½ tsp ground cinnamon½ tsp ground allspice¼ tsp macegenerous pinch ground cloves 150g/5½oz butter125g/4½ oz dark brown muscovado sugar150g/5½oz golden syrup50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger)200g/7oz black treacle 250ml/9fl oz milk1 heaped tsp bicarbonate of soda2 large free-range eggs, lightly beaten1 jar stem ginger, drained, washed and very finely chopped (optional) 300g/10oz plain flour 2 tbsp ground ginger (or according to taste – this makes for quite a hot cake) ½ tsp cayenne pepper (or more if you want it very hot) ½ tsp ground cinnamon ½ tsp ground allspice ¼ tsp mace generous pinch ground cloves 150g/5½oz butter 125g/4½ oz dark brown muscovado sugar 150g/5½oz golden syrup 50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger) 200g/7oz black treacle 250ml/9fl oz milk 1 heaped tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 1 jar stem ginger, drained, washed and very finely chopped (optional) Method Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).Sieve the flour into a large bowl along with the spices and mix lightly to combine.Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done.Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures. Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Sieve the flour into a large bowl along with the spices and mix lightly to combine. Sieve the flour into a large bowl along with the spices and mix lightly to combine. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using). Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using). Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done. Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done. Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures. Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/spiced_gingerbread_45369", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Sticky stem gingerbread cake recipe", "content": "An average of 4.9 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_gingerbread_45369_16x9.jpg If you can, wrap and keep this tea time treat for a few days before eating – its stickiness will develop as it matures. 300g/10oz plain flour2 tbsp ground ginger (or according to taste – this makes for quite a hot cake)½ tsp cayenne pepper (or more if you want it very hot)½ tsp ground cinnamon½ tsp ground allspice¼ tsp macegenerous pinch ground cloves 150g/5½oz butter125g/4½ oz dark brown muscovado sugar150g/5½oz golden syrup50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger)200g/7oz black treacle 250ml/9fl oz milk1 heaped tsp bicarbonate of soda2 large free-range eggs, lightly beaten1 jar stem ginger, drained, washed and very finely chopped (optional) 300g/10oz plain flour 2 tbsp ground ginger (or according to taste – this makes for quite a hot cake) ½ tsp cayenne pepper (or more if you want it very hot) ½ tsp ground cinnamon ½ tsp ground allspice ¼ tsp mace generous pinch ground cloves 150g/5½oz butter 125g/4½ oz dark brown muscovado sugar 150g/5½oz golden syrup 50g/1¾ oz syrup from the jar of stem ginger (optional – replace with more golden syrup or honey if not using stem ginger) 200g/7oz black treacle 250ml/9fl oz milk 1 heaped tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 1 jar stem ginger, drained, washed and very finely chopped (optional) Method Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect).Sieve the flour into a large bowl along with the spices and mix lightly to combine.Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using).Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done.Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures. Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Preheat the oven to 170C/150C/Gas 3. Line a 30x20cm/12x8in tin with baking parchment (a straight-sided brownie tin would be perfect). Sieve the flour into a large bowl along with the spices and mix lightly to combine. Sieve the flour into a large bowl along with the spices and mix lightly to combine. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Put the butter, sugar, syrups and treacle into a saucepan (to make it easier to spoon out the syrup and treacle, oil a spoon first – the syrup will then just slide off). Melt everything together over a gentle heat. Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using). Remove from the heat and whisk in the milk, bicarbonate of soda and eggs. Gradually add the contents of the saucepan to the flour, making sure everything is well combined. You will end up with a very wet, pourable batter. Stir through the stem ginger (if using). Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done. Bake in the oven for between 45 minutes and an hour. When the edges have pulled back slightly from the side of the tin and the gingerbread is springy to touch, it will be done. Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures. Cool in the tin for half an hour and then turn out onto a wire rack. If you can, wrap and keep for a few days before eating – the gingerbread’s stickiness will develop as it matures." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb58eb3bdbfd0cbff93b" }
84ac7b65ff302cbcddd09dd5dcded5d1210f068c3050debe711bc92973016d50
Easter egg blondies recipe An average of 3.9 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_egg_blondies_39122_16x9.jpg These mini egg blondies are a fun and easy recipe to make with children for Easter. They have a mild toffee flavour and a fudgy richness similar to raw cookie dough. 250g/9oz cold unsalted butter, cut into 6–8 pieces150g/5½oz light soft brown sugar125g/4½oz caster sugar2 large free-range eggs1½ tsp vanilla extractpinch sea salt300g/10½oz plain flour225g/8oz sugar-coated mini chocolate eggs 250g/9oz cold unsalted butter, cut into 6–8 pieces 150g/5½oz light soft brown sugar 125g/4½oz caster sugar 2 large free-range eggs 1½ tsp vanilla extract pinch sea salt 300g/10½oz plain flour 225g/8oz sugar-coated mini chocolate eggs Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper. Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes.While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden-brown.Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper. Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside. Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes. While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time. While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden-brown. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden-brown. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold. Recipe tips These blondies are designed to be slightly undercooked. For a more cakey texture, bake for 25 minutes rather than 20 minutes in the first stage. For more Easter recipe ideas read our article.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/easter_egg_blondies_39122", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Easter egg blondies recipe", "content": "An average of 3.9 out of 5 stars from 83 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easter_egg_blondies_39122_16x9.jpg These mini egg blondies are a fun and easy recipe to make with children for Easter. They have a mild toffee flavour and a fudgy richness similar to raw cookie dough. 250g/9oz cold unsalted butter, cut into 6–8 pieces150g/5½oz light soft brown sugar125g/4½oz caster sugar2 large free-range eggs1½ tsp vanilla extractpinch sea salt300g/10½oz plain flour225g/8oz sugar-coated mini chocolate eggs 250g/9oz cold unsalted butter, cut into 6–8 pieces 150g/5½oz light soft brown sugar 125g/4½oz caster sugar 2 large free-range eggs 1½ tsp vanilla extract pinch sea salt 300g/10½oz plain flour 225g/8oz sugar-coated mini chocolate eggs Method Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper. Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside.Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes.While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden-brown.Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line a 20cm/8in square loose-based cake tin with baking paper. Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside. Melt the butter in a saucepan over a medium–low heat. Stir in both sugars and cook for 1–2 minutes, or until the butter is absorbed and the mixture turns a creamy toffee colour and looks smooth and glossy. Take off the heat and set aside. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes. Whisk the eggs, vanilla and salt together in a large bowl. Whisk in the melted butter and sugar mixture until thoroughly combined, then whisk in the flour until smooth. Pour the batter into the prepared tin and bake for 20 minutes. While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time. While the blondie is cooking, cut 125g/4½oz of the chocolate eggs in half. It’s best to use the heel rather than the tip of the knife and work with just a couple of the eggs at a time. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden-brown. When the 20 minutes is up, take the blondie out of the oven and scatter the halved and whole chocolate eggs on top. Carefully press the eggs into the blondie mixture and don’t worry if the surface cracks at little. (Take care as the sides of the tin will be hot.) Return to the oven for a further 10 minutes or until the blondie is pale golden-brown. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold. Cool the blondie in the tin for at least 10 minutes before cutting into squares. Serve warm or cold. Recipe tips These blondies are designed to be slightly undercooked. For a more cakey texture, bake for 25 minutes rather than 20 minutes in the first stage. For more Easter recipe ideas read our article." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb59eb3bdbfd0cbff93c" }
46ff3d003cdba0585d2124b30b902c3de3bb4f33e41b51e6caee99f8fcc08ca3
Pancake recipe No kitchen scales? No problem. Watch the perfect pancakes video (below) which shows you how to use a glass to measure the ingredients by volume. Delia uses a 18cm/7in pan to make her pancakes. If you use a larger pan you will have fewer pancakes. The recipe can be doubled or tripled if you have a hungry gang to feed. The best way to get tender pancakes is to make the batter ahead of time – anywhere from 30 minutes to the night before. Keep it in the fridge until you're ready to cook the pancakes. The gluten will relax and the pancakes will spread more evenly and stay soft. Adding a little melted butter to the batter makes for a richer-tasting pancake and helps prevent them sticking. British pancakes are similar to French crêpes, in that they do not use a raising agent like American pancakes. British pancakes tend to be a bit smaller than the French, and slightly thicker. Crêpes may also contain sugar in the batter. If you like to experiment, try using different types of flour. Switch out half the plain flour for buckwheat, which introduces earthy, savoury tones, or chestnut flour which gives a lovely nutty flavour. If you want to get ahead, you can cook the pancakes as per the recipe, store them in a stack on a plate and simply reheat them individually in a non-stick frying pan for a few seconds on each side. If you've ever made pancakes for a hungry family, you will know they eat them faster than you can make them, so this is a useful way of reducing the pressure. Additionally, pancakes freeze well: let them cool then stack with a piece of baking paper between each one (to prevent them sticking together), then double wrap with cling film or kitchen foil and freeze.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/basicpancakeswithsuga_66226", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Pancake recipe", "content": "No kitchen scales? No problem. Watch the perfect pancakes video (below) which shows you how to use a glass to measure the ingredients by volume. Delia uses a 18cm/7in pan to make her pancakes. If you use a larger pan you will have fewer pancakes. The recipe can be doubled or tripled if you have a hungry gang to feed. The best way to get tender pancakes is to make the batter ahead of time – anywhere from 30 minutes to the night before. Keep it in the fridge until you're ready to cook the pancakes. The gluten will relax and the pancakes will spread more evenly and stay soft. Adding a little melted butter to the batter makes for a richer-tasting pancake and helps prevent them sticking. British pancakes are similar to French crêpes, in that they do not use a raising agent like American pancakes. British pancakes tend to be a bit smaller than the French, and slightly thicker. Crêpes may also contain sugar in the batter. If you like to experiment, try using different types of flour. Switch out half the plain flour for buckwheat, which introduces earthy, savoury tones, or chestnut flour which gives a lovely nutty flavour. If you want to get ahead, you can cook the pancakes as per the recipe, store them in a stack on a plate and simply reheat them individually in a non-stick frying pan for a few seconds on each side. If you've ever made pancakes for a hungry family, you will know they eat them faster than you can make them, so this is a useful way of reducing the pressure. Additionally, pancakes freeze well: let them cool then stack with a piece of baking paper between each one (to prevent them sticking together), then double wrap with cling film or kitchen foil and freeze." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb59eb3bdbfd0cbff93d" }
9187abf018cac97f30dcf372c3539ccde7cf452c04525111228f62c9e781cc26
Bánh xèo recipe An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banh_xeo_91501_16x9.jpg Loaded with fresh herbs and succulent prawns, these crispy Vietnamese pancakes are quick and healthy, the ultimate midweek meal. Serve with a sweet and spicy nuoc cham dipping sauce for a little kick. 120g/4¼oz finely ground rice flour (available from Asian supermarkets)½ tsp ground turmeric350ml/12fl oz chilled soda water75ml/2½fl oz coconut milk1 iceberg lettuce1 red lettuce (alternatively use another green lettuce)handful mint leaveshandful Thai basil leaveshandful fresh coriander2 spring onions, green parts thinly sliced and white parts cut into thin strips sunflower oil, for frying330g/11½oz peeled raw king prawns, each cut into thirdshandful beansprouts 120g/4¼oz finely ground rice flour (available from Asian supermarkets) ½ tsp ground turmeric 350ml/12fl oz chilled soda water 75ml/2½fl oz coconut milk 1 iceberg lettuce 1 red lettuce (alternatively use another green lettuce) handful mint leaves handful Thai basil leaves handful fresh coriander 2 spring onions, green parts thinly sliced and white parts cut into thin strips sunflower oil, for frying 330g/11½oz peeled raw king prawns, each cut into thirds handful beansprouts 1 garlic clove, finely chopped1 red bird's-eye chilli, finely chopped2 tbsp caster sugar30ml/1fl oz fish sauce1 lime, juice only 1 garlic clove, finely chopped 1 red bird's-eye chilli, finely chopped 2 tbsp caster sugar 30ml/1fl oz fish sauce 1 lime, juice only Method Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved.To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves.Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter.Stir the sliced green spring onion into the batter.Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion.After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling.Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy. Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved. Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved. To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves. To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves. Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter. Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter. Stir the sliced green spring onion into the batter. Stir the sliced green spring onion into the batter. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion. After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling. After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling. Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy. Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banh_xeo_91501", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Bánh xèo recipe", "content": "An average of 3.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banh_xeo_91501_16x9.jpg Loaded with fresh herbs and succulent prawns, these crispy Vietnamese pancakes are quick and healthy, the ultimate midweek meal. Serve with a sweet and spicy nuoc cham dipping sauce for a little kick. 120g/4¼oz finely ground rice flour (available from Asian supermarkets)½ tsp ground turmeric350ml/12fl oz chilled soda water75ml/2½fl oz coconut milk1 iceberg lettuce1 red lettuce (alternatively use another green lettuce)handful mint leaveshandful Thai basil leaveshandful fresh coriander2 spring onions, green parts thinly sliced and white parts cut into thin strips sunflower oil, for frying330g/11½oz peeled raw king prawns, each cut into thirdshandful beansprouts 120g/4¼oz finely ground rice flour (available from Asian supermarkets) ½ tsp ground turmeric 350ml/12fl oz chilled soda water 75ml/2½fl oz coconut milk 1 iceberg lettuce 1 red lettuce (alternatively use another green lettuce) handful mint leaves handful Thai basil leaves handful fresh coriander 2 spring onions, green parts thinly sliced and white parts cut into thin strips sunflower oil, for frying 330g/11½oz peeled raw king prawns, each cut into thirds handful beansprouts 1 garlic clove, finely chopped1 red bird's-eye chilli, finely chopped2 tbsp caster sugar30ml/1fl oz fish sauce1 lime, juice only 1 garlic clove, finely chopped 1 red bird's-eye chilli, finely chopped 2 tbsp caster sugar 30ml/1fl oz fish sauce 1 lime, juice only Method Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved.To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves.Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter.Stir the sliced green spring onion into the batter.Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion.After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling.Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy. Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved. Add the rice flour and turmeric to a bowl. Mix briefly, then whisk in the soda water and coconut milk until the flour has completely dissolved. To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves. To make the nuoc cham dipping sauce, add the garlic and chilli to a small bowl. Stir in the sugar, fish sauce, lime juice and 100ml/3½fl oz water. Whisk until the sugar dissolves. Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter. Separate about 10 leaves each from the iceberg and red lettuces and arrange on a platter. Strip the mint and Thai basil leaves, and roughly tear the coriander. Add to the platter. Stir the sliced green spring onion into the batter. Stir the sliced green spring onion into the batter. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion. Heat a large non-stick frying pan over medium-high heat. Add a drizzle of oil and swirl to coat. Add a few pieces of prawn and a sprinkle of the white spring onion. After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling. After 30 seconds, pour in half a ladleful of batter and swirl to coat the pan in a thin layer. Cook over medium heat until the edges begin to lift. Add a small handful of beansprouts, then fold the pancake in half using a spatula. Cook for another 30 seconds, then set aside. Repeat with the remaining batter and filling. Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy. Serve immediately while the pancakes are crispy. To eat, cut each pancake into thirds. Place a piece in a lettuce leaf with herbs, roll up, dip in the sauce and enjoy." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb59eb3bdbfd0cbff93e" }
a8aa004902d14366474de7670345cc6fd69298162d9e5c802aaa38edcff1f21d
Crispy pancakes with prawns and pork belly recipe An average of 5.0 out of 5 stars from 1 rating Crispy pancakes stuffed with pork belly, prawns and veg and then finished with a fresh herb salad – what could be better? 200g/7oz rice flour2 tbsp cornflour pinch caster sugar1½ tsp turmeric240ml/8¼fl oz full fat coconut milk ½ tsp saltground nut oil, for frying 200g/7oz rice flour 2 tbsp cornflour pinch caster sugar 1½ tsp turmeric 240ml/8¼fl oz full fat coconut milk ½ tsp salt ground nut oil, for frying 2 tbsp vegetable oil500g/1lb 2oz piece pork belly 300g/10½oz raw prawns, peeled 1 carrot, peeled and sliced into thin strips1 red pepper, sliced into thin strips ½ cucumber, sliced into thin strips4 spring onions, sliced into thin strips150g/5½oz bean sprouts 20g/¾oz mint, leaves left whole20g/¾oz Thai basil, leaves left whole20g/¾oz coriander, leaves left whole2 Little Gem lettuces, leaves separated 2 tbsp vegetable oil 500g/1lb 2oz piece pork belly 300g/10½oz raw prawns, peeled 1 carrot, peeled and sliced into thin strips 1 red pepper, sliced into thin strips ½ cucumber, sliced into thin strips 4 spring onions, sliced into thin strips 150g/5½oz bean sprouts 20g/¾oz mint, leaves left whole 20g/¾oz Thai basil, leaves left whole 20g/¾oz coriander, leaves left whole 2 Little Gem lettuces, leaves separated 3 limes, juice only40ml/1fl½ oz fish sauce 1–2 tbsp palm sugar 6 garlic cloves, finely chopped 3 Thai red chillies, chopped1 cucumber, peeled into ribbons1 red chilli, finely chopped 3 limes, juice only 40ml/1fl½ oz fish sauce 1–2 tbsp palm sugar 6 garlic cloves, finely chopped 3 Thai red chillies, chopped 1 cucumber, peeled into ribbons 1 red chilli, finely chopped Method To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts.Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like. To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts. Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like. Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/crispy_pancakes_with_17973", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Crispy pancakes with prawns and pork belly recipe", "content": "An average of 5.0 out of 5 stars from 1 rating Crispy pancakes stuffed with pork belly, prawns and veg and then finished with a fresh herb salad – what could be better? 200g/7oz rice flour2 tbsp cornflour pinch caster sugar1½ tsp turmeric240ml/8¼fl oz full fat coconut milk ½ tsp saltground nut oil, for frying 200g/7oz rice flour 2 tbsp cornflour pinch caster sugar 1½ tsp turmeric 240ml/8¼fl oz full fat coconut milk ½ tsp salt ground nut oil, for frying 2 tbsp vegetable oil500g/1lb 2oz piece pork belly 300g/10½oz raw prawns, peeled 1 carrot, peeled and sliced into thin strips1 red pepper, sliced into thin strips ½ cucumber, sliced into thin strips4 spring onions, sliced into thin strips150g/5½oz bean sprouts 20g/¾oz mint, leaves left whole20g/¾oz Thai basil, leaves left whole20g/¾oz coriander, leaves left whole2 Little Gem lettuces, leaves separated 2 tbsp vegetable oil 500g/1lb 2oz piece pork belly 300g/10½oz raw prawns, peeled 1 carrot, peeled and sliced into thin strips 1 red pepper, sliced into thin strips ½ cucumber, sliced into thin strips 4 spring onions, sliced into thin strips 150g/5½oz bean sprouts 20g/¾oz mint, leaves left whole 20g/¾oz Thai basil, leaves left whole 20g/¾oz coriander, leaves left whole 2 Little Gem lettuces, leaves separated 3 limes, juice only40ml/1fl½ oz fish sauce 1–2 tbsp palm sugar 6 garlic cloves, finely chopped 3 Thai red chillies, chopped1 cucumber, peeled into ribbons1 red chilli, finely chopped 3 limes, juice only 40ml/1fl½ oz fish sauce 1–2 tbsp palm sugar 6 garlic cloves, finely chopped 3 Thai red chillies, chopped 1 cucumber, peeled into ribbons 1 red chilli, finely chopped Method To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts.Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like. To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. To make the pancakes, mix both flours with the sugar, turmeric and salt until well combined. Whisk in the coconut milk and 240ml/8¼fl oz water to make a smooth batter. Chill for 1 hour. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Meanwhile, to make the prawns and pork belly, bring a saucepan of salted water to a simmer and add the pork belly, simmer for 40–50 minutes. Remove to iced water, then drain and slice thinly. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. Heat the oil in a lidded pan and fry a handful of the pork and prawns, fry for 2–3 minutes. Ladle over some batter to make a thin coating. Flip over and cook for a further 2 minutes. Carefully remove from the pan, fold and place on a plate. Keep repeating this process until all the pork, prawn and pancake batter is used up. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the dipping sauce, place the lime juice, fish sauce, palm sugar, garlic and chillis into a pestle and mortar and grind to a dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To make the the cucumber salad, place the ribbons of cucumber and fresh chopped chilli into the large bowl and pour over the lime dressing. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts. To serve, put the gem lettuce leaves onto a serving platter and top with the prepared carrot, red pepper, cucumber, spring onions and bean sprouts. Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like. Serve the cucumber salad on the side along with the cooked pork and prawns and pancakes. Take to the table family service so people can fill them at the table with what they like." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb59eb3bdbfd0cbff93f" }
bb938adad60b4421cb559122e9e70991457c65682f0084c2d575745d2cc64833
High protein pancakes recipe An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/high_protein_pancakes_50744_16x9.jpg A protein packed breakfast, these high protein pancakes will keep you fuller for longer without using any protein powder. Each serving provides (without the optional honey or maple syrup) 426 kcal, 29.5g protein, 52.4g carbohydrate (of which 6.4g sugars), 9.4g fat (of which 1.9g saturates), 6.7g fibre and 1.22g salt. 95g/3¼oz porridge oats 6 free-range egg whites140g/5oz fat-free Greek yoghurt 4 tbsp rice flour1 tsp baking powder 95g/3¼oz porridge oats 6 free-range egg whites 140g/5oz fat-free Greek yoghurt 4 tbsp rice flour 1 tsp baking powder 40g/1oz fat free Greek yogurt 8 large strawberries, cut into quarters 2 tbsp smooth peanut butter (see Recipe Tip)honey or maple syrup (optional) 40g/1oz fat free Greek yogurt 8 large strawberries, cut into quarters 2 tbsp smooth peanut butter (see Recipe Tip) honey or maple syrup (optional) Method To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes.Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Repeat the process until all of the batter has been used up. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes. To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes. Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Repeat the process until all of the batter has been used up. Repeat the process until all of the batter has been used up. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. Recipe tips If you want to drizzle the peanut butter, loosen it by mixing with a little hot water until smooth.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/high_protein_pancakes_50744", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "High protein pancakes 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/high_protein_pancakes_50744_16x9.jpg A protein packed breakfast, these high protein pancakes will keep you fuller for longer without using any protein powder. Each serving provides (without the optional honey or maple syrup) 426 kcal, 29.5g protein, 52.4g carbohydrate (of which 6.4g sugars), 9.4g fat (of which 1.9g saturates), 6.7g fibre and 1.22g salt. 95g/3¼oz porridge oats 6 free-range egg whites140g/5oz fat-free Greek yoghurt 4 tbsp rice flour1 tsp baking powder 95g/3¼oz porridge oats 6 free-range egg whites 140g/5oz fat-free Greek yoghurt 4 tbsp rice flour 1 tsp baking powder 40g/1oz fat free Greek yogurt 8 large strawberries, cut into quarters 2 tbsp smooth peanut butter (see Recipe Tip)honey or maple syrup (optional) 40g/1oz fat free Greek yogurt 8 large strawberries, cut into quarters 2 tbsp smooth peanut butter (see Recipe Tip) honey or maple syrup (optional) Method To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes.Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Repeat the process until all of the batter has been used up. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes. To make the pancakes put all the ingredients in a blender and blend until smooth. Set aside and allow to rest for 5–10 minutes. Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Heat a flat, non-stick frying pan on medium heat. Pour a ladle of batter into the centre of the pan. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Wait for 2–3 minutes until the top of the pancake begins to bubble and the edges look set. Using a spatula, flip the pancake over and cook for another 2–3 minutes, until both sides are golden and the pancake has risen. Repeat the process until all of the batter has been used up. Repeat the process until all of the batter has been used up. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. Divide the pancakes between two plates and top with the Greek yoghurt and strawberry pieces. Finish with the peanut butter. Recipe tips If you want to drizzle the peanut butter, loosen it by mixing with a little hot water until smooth." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5aeb3bdbfd0cbff940" }
503ffc64234dd50d4febca15488a0365939a4c3575f03b85a8c3176bbe85e825
Fluffiest ever pancakes recipe An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fluffiest_ever_pancakes_56046_16x9.jpg These are the fluffiest pancakes you can make without specialist kit, combining the triumverate of fluffiness – bicarb activated by tangy kefir and given an extra boost by whisked egg whites. Whether you serve them with berries and yoghurt or bacon and maple syrup, they make a perfect brunch to share. If you don't have the time or inclination to separate your eggs and whisk the whites, try our classic American pancake recipe. 200g/7oz plain flour1 tsp baking powder1 tsp bicarbonate of soda¼ tsp salt1 tbsp caster sugar2 large free-range eggs, separated100ml/3½fl oz full-fat milk150ml/5fl oz kefir (or yoghurt or buttermilk)25g/1oz unsalted butter, melted (or vegetable oil) 200g/7oz plain flour 1 tsp baking powder 1 tsp bicarbonate of soda ¼ tsp salt 1 tbsp caster sugar 2 large free-range eggs, separated 100ml/3½fl oz full-fat milk 150ml/5fl oz kefir (or yoghurt or buttermilk) 25g/1oz unsalted butter, melted (or vegetable oil) Method Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well. Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter.Heat a non-stick frying pan (or ideally a cast iron frying pan) over a medium heat and add 1 tablespoon melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl. Pour in rounds of the batter that are around 9cm/3½in wide. Cook the pancakes on the first side for about 2 minutes until a few tiny bubbles start to appear on the surface and the edges look a little set. Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides. Repeat with the remaining batter. Keep warm or serve immediately. Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well. Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well. Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter. Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter. Heat a non-stick frying pan (or ideally a cast iron frying pan) over a medium heat and add 1 tablespoon melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl. Heat a non-stick frying pan (or ideally a cast iron frying pan) over a medium heat and add 1 tablespoon melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl. Pour in rounds of the batter that are around 9cm/3½in wide. Cook the pancakes on the first side for about 2 minutes until a few tiny bubbles start to appear on the surface and the edges look a little set. Pour in rounds of the batter that are around 9cm/3½in wide. Cook the pancakes on the first side for about 2 minutes until a few tiny bubbles start to appear on the surface and the edges look a little set. Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides. Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides. Repeat with the remaining batter. Keep warm or serve immediately. Repeat with the remaining batter. Keep warm or serve immediately. Recipe tips The trick to light and fluffy pancakes is not to overmix the batter, which will activate the gluten in the batter and make them heavy and a little rubbery. A few pockets of flour won't be noticeable. You'll need to cook the pancakes quite quickly after mixing everything together, so don't hang about. Just spoon them gently into the pan so as not to knock out any air.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/fluffiest_ever_pancakes_56046", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fluffiest ever pancakes recipe", "content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/fluffiest_ever_pancakes_56046_16x9.jpg These are the fluffiest pancakes you can make without specialist kit, combining the triumverate of fluffiness – bicarb activated by tangy kefir and given an extra boost by whisked egg whites. Whether you serve them with berries and yoghurt or bacon and maple syrup, they make a perfect brunch to share. If you don't have the time or inclination to separate your eggs and whisk the whites, try our classic American pancake recipe. 200g/7oz plain flour1 tsp baking powder1 tsp bicarbonate of soda¼ tsp salt1 tbsp caster sugar2 large free-range eggs, separated100ml/3½fl oz full-fat milk150ml/5fl oz kefir (or yoghurt or buttermilk)25g/1oz unsalted butter, melted (or vegetable oil) 200g/7oz plain flour 1 tsp baking powder 1 tsp bicarbonate of soda ¼ tsp salt 1 tbsp caster sugar 2 large free-range eggs, separated 100ml/3½fl oz full-fat milk 150ml/5fl oz kefir (or yoghurt or buttermilk) 25g/1oz unsalted butter, melted (or vegetable oil) Method Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well. Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter.Heat a non-stick frying pan (or ideally a cast iron frying pan) over a medium heat and add 1 tablespoon melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl. Pour in rounds of the batter that are around 9cm/3½in wide. Cook the pancakes on the first side for about 2 minutes until a few tiny bubbles start to appear on the surface and the edges look a little set. Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides. Repeat with the remaining batter. Keep warm or serve immediately. Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well. Mix the flour, baking powder, bicarbonate of soda, salt and sugar together in a bowl. Add the egg yolks and a splash of milk and stir until it forms a thick paste. Add the rest of the milk and kefir and mix well. Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter. Whisk the egg whites in a separate bowl to stiff peaks. Fold them carefully into the batter. Heat a non-stick frying pan (or ideally a cast iron frying pan) over a medium heat and add 1 tablespoon melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl. Heat a non-stick frying pan (or ideally a cast iron frying pan) over a medium heat and add 1 tablespoon melted butter. Brush the butter around the base of the pan and pour any excess into a small bowl. Pour in rounds of the batter that are around 9cm/3½in wide. Cook the pancakes on the first side for about 2 minutes until a few tiny bubbles start to appear on the surface and the edges look a little set. Pour in rounds of the batter that are around 9cm/3½in wide. Cook the pancakes on the first side for about 2 minutes until a few tiny bubbles start to appear on the surface and the edges look a little set. Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides. Flip the pancakes really gently and cook for a further minute or so, until nice and golden on both sides. Repeat with the remaining batter. Keep warm or serve immediately. Repeat with the remaining batter. Keep warm or serve immediately. Recipe tips The trick to light and fluffy pancakes is not to overmix the batter, which will activate the gluten in the batter and make them heavy and a little rubbery. A few pockets of flour won't be noticeable. You'll need to cook the pancakes quite quickly after mixing everything together, so don't hang about. Just spoon them gently into the pan so as not to knock out any air." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5aeb3bdbfd0cbff941" }
bf62fb3d08fead158cd843e46cc65a7b89e7a17e951f5c47fa357d6911051d44
Buttermilk pancakes with roasted salmon recipe An average of 4.0 out of 5 stars from 1 rating This brunch will delight any mum on Mothering Sunday, especially if served in bed! 150g/5½oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda1 free-range egg 250ml/9fl oz buttermilk 30g/1oz unsalted butter, melted75g/2½oz clarified butter or ghee, for frying 150g/5½oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 1 free-range egg 250ml/9fl oz buttermilk 30g/1oz unsalted butter, melted 75g/2½oz clarified butter or ghee, for frying 6 tbsp olive oil4 x 200g/7oz salmon fillets25g/2½oz baby leaf spinach4 free-range eggs 6 tbsp olive oil 4 x 200g/7oz salmon fillets 25g/2½oz baby leaf spinach 4 free-range eggs 85g/3oz unsalted butter, softened50g/1¾oz white miso paste4 spring onions, trimmed and very finely chopped 85g/3oz unsalted butter, softened 50g/1¾oz white miso paste 4 spring onions, trimmed and very finely chopped Method To make the pancakes, mix the dry ingredients in a large bowl. Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes.Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden.Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve. To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7. Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through. Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside. Wipe out the pan, add the remaining oil and fry the eggs until crispy. To make the miso butter, mix all of the ingredients together in a small bowl.Serve the pancakes with the miso butter, salmon, spinach and fried egg. To make the pancakes, mix the dry ingredients in a large bowl. To make the pancakes, mix the dry ingredients in a large bowl. Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes. Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes. Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden. Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden. Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve. Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve. To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7. To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7. Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through. Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through. Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside. Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside. Wipe out the pan, add the remaining oil and fry the eggs until crispy. Wipe out the pan, add the remaining oil and fry the eggs until crispy. To make the miso butter, mix all of the ingredients together in a small bowl. To make the miso butter, mix all of the ingredients together in a small bowl. Serve the pancakes with the miso butter, salmon, spinach and fried egg. Serve the pancakes with the miso butter, salmon, spinach and fried egg.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/mothers_day_brunch_06166", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Buttermilk pancakes with roasted salmon recipe", "content": "An average of 4.0 out of 5 stars from 1 rating This brunch will delight any mum on Mothering Sunday, especially if served in bed! 150g/5½oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda1 free-range egg 250ml/9fl oz buttermilk 30g/1oz unsalted butter, melted75g/2½oz clarified butter or ghee, for frying 150g/5½oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 1 free-range egg 250ml/9fl oz buttermilk 30g/1oz unsalted butter, melted 75g/2½oz clarified butter or ghee, for frying 6 tbsp olive oil4 x 200g/7oz salmon fillets25g/2½oz baby leaf spinach4 free-range eggs 6 tbsp olive oil 4 x 200g/7oz salmon fillets 25g/2½oz baby leaf spinach 4 free-range eggs 85g/3oz unsalted butter, softened50g/1¾oz white miso paste4 spring onions, trimmed and very finely chopped 85g/3oz unsalted butter, softened 50g/1¾oz white miso paste 4 spring onions, trimmed and very finely chopped Method To make the pancakes, mix the dry ingredients in a large bowl. Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes.Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden.Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve. To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7. Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through. Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside. Wipe out the pan, add the remaining oil and fry the eggs until crispy. To make the miso butter, mix all of the ingredients together in a small bowl.Serve the pancakes with the miso butter, salmon, spinach and fried egg. To make the pancakes, mix the dry ingredients in a large bowl. To make the pancakes, mix the dry ingredients in a large bowl. Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes. Add the egg, buttermilk and melted butter and whisk to make a batter. Leave to stand for 10 minutes. Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden. Heat the clarified butter in a non-stick frying pan on a medium heat and add a ladle of the batter. Fry for 2–3 minutes on each side until golden. Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve. Repeat with the remaining batter, making 8 pancakes in total. Keep them warm, covered in tin foil, until ready to serve. To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7. To make the salmon, egg and spinach, preheat the oven to 220C/200C Fan/Gas 7. Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through. Heat 2 tablespoons of the oil in a large flameproof frying pan on a medium-high heat and add the salmon fillets skin-side down. Cook for a minute or so until the skin is starting to crisp, then transfer to the oven and cook for 8–10 minutes, or until cooked through. Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside. Heat 2 tablespoons of the oil in a frying pan and fry the spinach until wilted, remove from the pan and set aside. Wipe out the pan, add the remaining oil and fry the eggs until crispy. Wipe out the pan, add the remaining oil and fry the eggs until crispy. To make the miso butter, mix all of the ingredients together in a small bowl. To make the miso butter, mix all of the ingredients together in a small bowl. Serve the pancakes with the miso butter, salmon, spinach and fried egg. Serve the pancakes with the miso butter, salmon, spinach and fried egg." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5aeb3bdbfd0cbff942" }
7e276bd50cf3574acf0557b057532bd2f1c4b8ea8330ed31af0f123939e798f2
Banana pancakes recipe An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_pancakes_62919_16x9.jpg These quick and easy banana pancakes are dairy-free and egg-free. Mashed banana is an egg substitute that works really well in pancakes, and makes them taste even better. They can be ready in just 10 minutes, and wolfed down in one! Perfect for busy mornings. Each pancake (without the optional toppings) provides 119 kcal, 2.5g protein, 22g carbohydrates (of which 5g sugars), 2g fat (of which 1.5g saturates), 1.5g fibre and 0.22g salt. 2 bananas, peeled (approx. 160g/5oz peeled weight)120g/4½oz plain flour1 tsp baking powder120ml/4¼fl oz oat milk (or other plant-based milk)3 tsp coconut or vegetable oil 2 bananas, peeled (approx. 160g/5oz peeled weight) 120g/4½oz plain flour 1 tsp baking powder 120ml/4¼fl oz oat milk (or other plant-based milk) 3 tsp coconut or vegetable oil handful blueberries1 banana, sliced maple syrup (or honey if you're not vegan), to drizzle dollop coconut yoghurt handful blueberries 1 banana, sliced maple syrup (or honey if you're not vegan), to drizzle dollop coconut yoghurt Method Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. Recipe tips Try adding other flavours to the batter. A pinch of cinnamon or a dash of vanilla extract are delicious, or a spoon of nut butter adds extra protein. The texture of these banana pancakes can change depending on how much you mash the bananas. Less ripe bananas taste good chopped into chunks for a little bite. Very ripe bananas are better for mashing into a smoother batter as the chunks can be a bit mushy. These pancakes are also vegan, but honey isn't, so stick with maple syrup as a topping if you want them to be vegan.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/banana_pancakes_62919", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Banana pancakes recipe", "content": "An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_pancakes_62919_16x9.jpg These quick and easy banana pancakes are dairy-free and egg-free. Mashed banana is an egg substitute that works really well in pancakes, and makes them taste even better. They can be ready in just 10 minutes, and wolfed down in one! Perfect for busy mornings. Each pancake (without the optional toppings) provides 119 kcal, 2.5g protein, 22g carbohydrates (of which 5g sugars), 2g fat (of which 1.5g saturates), 1.5g fibre and 0.22g salt. 2 bananas, peeled (approx. 160g/5oz peeled weight)120g/4½oz plain flour1 tsp baking powder120ml/4¼fl oz oat milk (or other plant-based milk)3 tsp coconut or vegetable oil 2 bananas, peeled (approx. 160g/5oz peeled weight) 120g/4½oz plain flour 1 tsp baking powder 120ml/4¼fl oz oat milk (or other plant-based milk) 3 tsp coconut or vegetable oil handful blueberries1 banana, sliced maple syrup (or honey if you're not vegan), to drizzle dollop coconut yoghurt handful blueberries 1 banana, sliced maple syrup (or honey if you're not vegan), to drizzle dollop coconut yoghurt Method Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Roughly chop the bananas and add to a blender with the flour, baking powder and oat milk. Blend until smooth. Alternatively, mash the banana thoroughly on a plate, then transfer to a bowl and whisk in the other ingredients until smooth. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Heat a teaspoon of the oil in a small frying pan over a medium–high heat and spoon the mixture into the pan to make two pancakes, each about 10cm/4in in diameter – you will need about a tablespoon of mixture per pancake. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. Cook for around 2 minutes on each side, or until golden-brown, adding more oil if needed, then keep warm. Repeat until you have made all the pancakes. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. To serve, divide the pancakes between two plates and top with the banana, blueberries, maple syrup and coconut yoghurt. Enjoy while still warm. Recipe tips Try adding other flavours to the batter. A pinch of cinnamon or a dash of vanilla extract are delicious, or a spoon of nut butter adds extra protein. The texture of these banana pancakes can change depending on how much you mash the bananas. Less ripe bananas taste good chopped into chunks for a little bite. Very ripe bananas are better for mashing into a smoother batter as the chunks can be a bit mushy. These pancakes are also vegan, but honey isn't, so stick with maple syrup as a topping if you want them to be vegan." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5aeb3bdbfd0cbff943" }
2494b707eee9c1ba2a2bafe64d650741992ffb942defd0df06885247379d6fde
Fresh banana pancakes with caramel sauce recipe An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_banana_30340_16x9.jpg This recipe of banana-filled and banana-topped pancakes slathered in caramel sauce makes such a lovely and easy dessert, or even brunch. 60g/2¼oz plain flour1 tbsp caster sugar1 free-range egg 150ml/5fl oz milk2 tbsp rapeseed oil, for frying 60g/2¼oz plain flour 1 tbsp caster sugar 1 free-range egg 150ml/5fl oz milk 2 tbsp rapeseed oil, for frying 100g/3½oz caster sugar50g/1¾oz butter 100g/3½oz caster sugar 50g/1¾oz butter 4 bananas½ tsp icing sugar, sifted½ tsp cocoa powder, sifted 4 bananas ½ tsp icing sugar, sifted ½ tsp cocoa powder, sifted Method To make the pancake batter, put the flour, sugar, egg and milk in a food processor and blitz until smooth. You can also make the batter by hand. Leave to stand for 5 minutes. While the batter is resting, make the caramel sauce. Put the sugar in a small saucepan with 3 tablespoons of water and stir well. Bring to a simmer and cook without stirring for 3-4 minutes, or until a golden chestnut brown colour. Swirl the pan gently a couple of times.Remove from the heat and drop the butter carefully onto the caramel. Stir well with a wooden spoon until it melts and is thoroughly combined (take care not to splash yourself with the hot caramel). Stir in 3 tablespoons of warm water and put to one side.Brush a non-stick frying pan with a little of the oil and set over a medium–high heat. Ladle roughly a quarter of the pancake batter into the pan and tilt so it covers evenly. Cook for 1½–2 minutes, then flip over and cook on the other side until pale golden brown. Transfer to a warmed plate and cook three more pancakes in the same way. For the bananas, cut the bananas in half and use one half to fill each pancake. Drizzle with a little of the caramel sauce before rolling up. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve. To make the pancake batter, put the flour, sugar, egg and milk in a food processor and blitz until smooth. You can also make the batter by hand. Leave to stand for 5 minutes. To make the pancake batter, put the flour, sugar, egg and milk in a food processor and blitz until smooth. You can also make the batter by hand. Leave to stand for 5 minutes. While the batter is resting, make the caramel sauce. Put the sugar in a small saucepan with 3 tablespoons of water and stir well. Bring to a simmer and cook without stirring for 3-4 minutes, or until a golden chestnut brown colour. Swirl the pan gently a couple of times. While the batter is resting, make the caramel sauce. Put the sugar in a small saucepan with 3 tablespoons of water and stir well. Bring to a simmer and cook without stirring for 3-4 minutes, or until a golden chestnut brown colour. Swirl the pan gently a couple of times. Remove from the heat and drop the butter carefully onto the caramel. Stir well with a wooden spoon until it melts and is thoroughly combined (take care not to splash yourself with the hot caramel). Stir in 3 tablespoons of warm water and put to one side. Remove from the heat and drop the butter carefully onto the caramel. Stir well with a wooden spoon until it melts and is thoroughly combined (take care not to splash yourself with the hot caramel). Stir in 3 tablespoons of warm water and put to one side. Brush a non-stick frying pan with a little of the oil and set over a medium–high heat. Ladle roughly a quarter of the pancake batter into the pan and tilt so it covers evenly. Cook for 1½–2 minutes, then flip over and cook on the other side until pale golden brown. Transfer to a warmed plate and cook three more pancakes in the same way. Brush a non-stick frying pan with a little of the oil and set over a medium–high heat. Ladle roughly a quarter of the pancake batter into the pan and tilt so it covers evenly. Cook for 1½–2 minutes, then flip over and cook on the other side until pale golden brown. Transfer to a warmed plate and cook three more pancakes in the same way. For the bananas, cut the bananas in half and use one half to fill each pancake. Drizzle with a little of the caramel sauce before rolling up. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve. For the bananas, cut the bananas in half and use one half to fill each pancake. Drizzle with a little of the caramel sauce before rolling up. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/caramelised_banana_30340", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Fresh banana pancakes with caramel sauce recipe", "content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caramelised_banana_30340_16x9.jpg This recipe of banana-filled and banana-topped pancakes slathered in caramel sauce makes such a lovely and easy dessert, or even brunch. 60g/2¼oz plain flour1 tbsp caster sugar1 free-range egg 150ml/5fl oz milk2 tbsp rapeseed oil, for frying 60g/2¼oz plain flour 1 tbsp caster sugar 1 free-range egg 150ml/5fl oz milk 2 tbsp rapeseed oil, for frying 100g/3½oz caster sugar50g/1¾oz butter 100g/3½oz caster sugar 50g/1¾oz butter 4 bananas½ tsp icing sugar, sifted½ tsp cocoa powder, sifted 4 bananas ½ tsp icing sugar, sifted ½ tsp cocoa powder, sifted Method To make the pancake batter, put the flour, sugar, egg and milk in a food processor and blitz until smooth. You can also make the batter by hand. Leave to stand for 5 minutes. While the batter is resting, make the caramel sauce. Put the sugar in a small saucepan with 3 tablespoons of water and stir well. Bring to a simmer and cook without stirring for 3-4 minutes, or until a golden chestnut brown colour. Swirl the pan gently a couple of times.Remove from the heat and drop the butter carefully onto the caramel. Stir well with a wooden spoon until it melts and is thoroughly combined (take care not to splash yourself with the hot caramel). Stir in 3 tablespoons of warm water and put to one side.Brush a non-stick frying pan with a little of the oil and set over a medium–high heat. Ladle roughly a quarter of the pancake batter into the pan and tilt so it covers evenly. Cook for 1½–2 minutes, then flip over and cook on the other side until pale golden brown. Transfer to a warmed plate and cook three more pancakes in the same way. For the bananas, cut the bananas in half and use one half to fill each pancake. Drizzle with a little of the caramel sauce before rolling up. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve. To make the pancake batter, put the flour, sugar, egg and milk in a food processor and blitz until smooth. You can also make the batter by hand. Leave to stand for 5 minutes. To make the pancake batter, put the flour, sugar, egg and milk in a food processor and blitz until smooth. You can also make the batter by hand. Leave to stand for 5 minutes. While the batter is resting, make the caramel sauce. Put the sugar in a small saucepan with 3 tablespoons of water and stir well. Bring to a simmer and cook without stirring for 3-4 minutes, or until a golden chestnut brown colour. Swirl the pan gently a couple of times. While the batter is resting, make the caramel sauce. Put the sugar in a small saucepan with 3 tablespoons of water and stir well. Bring to a simmer and cook without stirring for 3-4 minutes, or until a golden chestnut brown colour. Swirl the pan gently a couple of times. Remove from the heat and drop the butter carefully onto the caramel. Stir well with a wooden spoon until it melts and is thoroughly combined (take care not to splash yourself with the hot caramel). Stir in 3 tablespoons of warm water and put to one side. Remove from the heat and drop the butter carefully onto the caramel. Stir well with a wooden spoon until it melts and is thoroughly combined (take care not to splash yourself with the hot caramel). Stir in 3 tablespoons of warm water and put to one side. Brush a non-stick frying pan with a little of the oil and set over a medium–high heat. Ladle roughly a quarter of the pancake batter into the pan and tilt so it covers evenly. Cook for 1½–2 minutes, then flip over and cook on the other side until pale golden brown. Transfer to a warmed plate and cook three more pancakes in the same way. Brush a non-stick frying pan with a little of the oil and set over a medium–high heat. Ladle roughly a quarter of the pancake batter into the pan and tilt so it covers evenly. Cook for 1½–2 minutes, then flip over and cook on the other side until pale golden brown. Transfer to a warmed plate and cook three more pancakes in the same way. For the bananas, cut the bananas in half and use one half to fill each pancake. Drizzle with a little of the caramel sauce before rolling up. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve. For the bananas, cut the bananas in half and use one half to fill each pancake. Drizzle with a little of the caramel sauce before rolling up. Place the other half of the banana on top and drizzle with the remaining sauce. Decorate with the icing sugar and cocoa powder and serve." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5beb3bdbfd0cbff944" }
45ab11f58af8c1acc9f0eace23a56f21a28d6a87445c59f19592d601e31a7626
Anari, nectarine and pistachio pancake recipe An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/anari_nectarine_and_38289_16x9.jpg Georgina Hayden's Greek-style baked pancake using anari or ricotta topped with honey-laden nectarines, sprinkled with pistachios, makes the ultimate weekend brunch. 125g/4½oz fresh (soft) anari, or ricotta100ml/3½fl oz whole milk2 large free-range eggs½ lemon, zest only60g/2¼oz caster sugar60g/2¼oz plain flour½ tsp baking powder 30g/1oz unsalted butter 2 nectarines or peaches, cut into wedges½ tbsp orange blossom water2–3 tbsp honeya handful pistachios, finely choppeda few sprigs fresh mint leaves, roughly choppedsea salt 125g/4½oz fresh (soft) anari, or ricotta 100ml/3½fl oz whole milk 2 large free-range eggs ½ lemon, zest only 60g/2¼oz caster sugar 60g/2¼oz plain flour ½ tsp baking powder 30g/1oz unsalted butter 2 nectarines or peaches, cut into wedges ½ tbsp orange blossom water 2–3 tbsp honey a handful pistachios, finely chopped a few sprigs fresh mint leaves, roughly chopped sea salt Method Preheat the oven to 180C/160C Fan/Gas 4. If using ricotta, drain it in a sieve to dry it out a little. Spoon the anari or strained ricotta into a large mixing bowl and pour in the milk. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Add the lemon zest to the ricotta, then add the sugar and a pinch of sea salt and beat all the ingredients together. Sift in the flour and baking powder and fold them in.Whisk the separated egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible.Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then transfer the pan to the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp.Meanwhile, place a griddle pan on a high heat. When the griddle is hot, grill the nectarine wedges for a few minutes on each side until charred. Transfer to a bowl and toss with the orange blossom water and honey. When the pancake is ready, slide it onto a serving plate or board. Top with the nectarine wedges, drizzle over the honey juices, then scatter over the pistachios and mint leaves and tuck in. Preheat the oven to 180C/160C Fan/Gas 4. If using ricotta, drain it in a sieve to dry it out a little. Preheat the oven to 180C/160C Fan/Gas 4. If using ricotta, drain it in a sieve to dry it out a little. Spoon the anari or strained ricotta into a large mixing bowl and pour in the milk. Spoon the anari or strained ricotta into a large mixing bowl and pour in the milk. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Add the lemon zest to the ricotta, then add the sugar and a pinch of sea salt and beat all the ingredients together. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Add the lemon zest to the ricotta, then add the sugar and a pinch of sea salt and beat all the ingredients together. Sift in the flour and baking powder and fold them in. Sift in the flour and baking powder and fold them in. Whisk the separated egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible. Whisk the separated egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible. Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then transfer the pan to the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp. Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then transfer the pan to the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp. Meanwhile, place a griddle pan on a high heat. When the griddle is hot, grill the nectarine wedges for a few minutes on each side until charred. Transfer to a bowl and toss with the orange blossom water and honey. Meanwhile, place a griddle pan on a high heat. When the griddle is hot, grill the nectarine wedges for a few minutes on each side until charred. Transfer to a bowl and toss with the orange blossom water and honey. When the pancake is ready, slide it onto a serving plate or board. Top with the nectarine wedges, drizzle over the honey juices, then scatter over the pistachios and mint leaves and tuck in. When the pancake is ready, slide it onto a serving plate or board. Top with the nectarine wedges, drizzle over the honey juices, then scatter over the pistachios and mint leaves and tuck in.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/anari_nectarine_and_38289", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Anari, nectarine and pistachio pancake recipe", "content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/anari_nectarine_and_38289_16x9.jpg Georgina Hayden's Greek-style baked pancake using anari or ricotta topped with honey-laden nectarines, sprinkled with pistachios, makes the ultimate weekend brunch. 125g/4½oz fresh (soft) anari, or ricotta100ml/3½fl oz whole milk2 large free-range eggs½ lemon, zest only60g/2¼oz caster sugar60g/2¼oz plain flour½ tsp baking powder 30g/1oz unsalted butter 2 nectarines or peaches, cut into wedges½ tbsp orange blossom water2–3 tbsp honeya handful pistachios, finely choppeda few sprigs fresh mint leaves, roughly choppedsea salt 125g/4½oz fresh (soft) anari, or ricotta 100ml/3½fl oz whole milk 2 large free-range eggs ½ lemon, zest only 60g/2¼oz caster sugar 60g/2¼oz plain flour ½ tsp baking powder 30g/1oz unsalted butter 2 nectarines or peaches, cut into wedges ½ tbsp orange blossom water 2–3 tbsp honey a handful pistachios, finely chopped a few sprigs fresh mint leaves, roughly chopped sea salt Method Preheat the oven to 180C/160C Fan/Gas 4. If using ricotta, drain it in a sieve to dry it out a little. Spoon the anari or strained ricotta into a large mixing bowl and pour in the milk. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Add the lemon zest to the ricotta, then add the sugar and a pinch of sea salt and beat all the ingredients together. Sift in the flour and baking powder and fold them in.Whisk the separated egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible.Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then transfer the pan to the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp.Meanwhile, place a griddle pan on a high heat. When the griddle is hot, grill the nectarine wedges for a few minutes on each side until charred. Transfer to a bowl and toss with the orange blossom water and honey. When the pancake is ready, slide it onto a serving plate or board. Top with the nectarine wedges, drizzle over the honey juices, then scatter over the pistachios and mint leaves and tuck in. Preheat the oven to 180C/160C Fan/Gas 4. If using ricotta, drain it in a sieve to dry it out a little. Preheat the oven to 180C/160C Fan/Gas 4. If using ricotta, drain it in a sieve to dry it out a little. Spoon the anari or strained ricotta into a large mixing bowl and pour in the milk. Spoon the anari or strained ricotta into a large mixing bowl and pour in the milk. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Add the lemon zest to the ricotta, then add the sugar and a pinch of sea salt and beat all the ingredients together. Separate the eggs, adding the yolks to the ricotta and keeping the whites to one side in a clean medium-sized mixing bowl. Add the lemon zest to the ricotta, then add the sugar and a pinch of sea salt and beat all the ingredients together. Sift in the flour and baking powder and fold them in. Sift in the flour and baking powder and fold them in. Whisk the separated egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible. Whisk the separated egg whites with an electric hand whisk until you have stiff peaks, then fold them into the ricotta batter, keeping it as light and airy as possible. Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then transfer the pan to the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp. Place a medium non-stick ovenproof frying pan on a medium heat and add the butter. As soon as it has melted and is bubbling, ladle in the ricotta batter, then transfer the pan to the oven. Bake for 20–25 minutes, until risen, gold and the edges are crisp. Meanwhile, place a griddle pan on a high heat. When the griddle is hot, grill the nectarine wedges for a few minutes on each side until charred. Transfer to a bowl and toss with the orange blossom water and honey. Meanwhile, place a griddle pan on a high heat. When the griddle is hot, grill the nectarine wedges for a few minutes on each side until charred. Transfer to a bowl and toss with the orange blossom water and honey. When the pancake is ready, slide it onto a serving plate or board. Top with the nectarine wedges, drizzle over the honey juices, then scatter over the pistachios and mint leaves and tuck in. When the pancake is ready, slide it onto a serving plate or board. Top with the nectarine wedges, drizzle over the honey juices, then scatter over the pistachios and mint leaves and tuck in." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5beb3bdbfd0cbff945" }
285204ed6cc797bd0ddfdd5dcf9d665b9f9df91cfd45357bc67d532957d9a22e
Cheese and mushroom buckwheat pancakes recipe An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheat_pancakes_with_04857_16x9.jpg This recipe comes from the town of Salers, famous for its cheese. Salers cheese is similar to Cantal but is made only from the milk of the cows grazing on its mountain pastures in the summer. The town itself is extraordinary. No part of France is really that secret, but when I arrived in Salers on a sunny morning it felt like I’d just landed somewhere in Ruritania. For lunch, we all ordered these hearty, yeasted pancakes. 90g/3¼oz buckwheat flour90g/3¼oz plain flour½ tsp salt6g fast-action dried yeast1 large free-range egg325ml/11fl oz full-fat milk225ml/8fl oz warm waterrapeseed oil, for frying 90g/3¼oz buckwheat flour 90g/3¼oz plain flour ½ tsp salt 6g fast-action dried yeast 1 large free-range egg 325ml/11fl oz full-fat milk 225ml/8fl oz warm water rapeseed oil, for frying 4 large flat mushrooms, wiped and sliceddrizzle olive oil2–3 tsp butter4 free-range eggs150–200g/5½–7oz Cantal, Comté or Gruyère cheese, finely gratedfreshly ground black pepperfresh flatleaf parsley sprigs, roughly chopped, to garnishfresh green salad or wilted spinach, to serve 4 large flat mushrooms, wiped and sliced drizzle olive oil 2–3 tsp butter 4 free-range eggs 150–200g/5½–7oz Cantal, Comté or Gruyère cheese, finely grated freshly ground black pepper fresh flatleaf parsley sprigs, roughly chopped, to garnish fresh green salad or wilted spinach, to serve Method For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk the egg into the flour. Whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling.For the filling, fry the mushrooms in the oil and butter until softened and set aside. Preheat the oven to its lowest setting. Heat a 26–28cm/10½–11in non-stick frying pan and wipe it with a little rapeseed oil. Stir the batter to make sure it is well combined. Pour in enough of the batter to coat the base of the pan and cook the pancake over a medium–high heat for 2–3 minutes until it is golden-brown and easily releases from the pan. Flip the pancake over – be careful as it can be fragile. Break an egg into the centre of the pancake and surround it with a quarter of the cheese. Cook until the white has set and then create a square by folding in the edges of the circle, leaving the centre open. Scatter a quarter of the mushrooms over the egg and cheese.Slide the pancake on to a large baking sheet and keep it warm in the oven while you make the rest of the pancakes. Season the pancakes with pepper and garnish with the parsley. Serve with a fresh green salad or wilted spinach. For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk the egg into the flour. Whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling. For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk the egg into the flour. Whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling. For the filling, fry the mushrooms in the oil and butter until softened and set aside. For the filling, fry the mushrooms in the oil and butter until softened and set aside. Preheat the oven to its lowest setting. Preheat the oven to its lowest setting. Heat a 26–28cm/10½–11in non-stick frying pan and wipe it with a little rapeseed oil. Stir the batter to make sure it is well combined. Heat a 26–28cm/10½–11in non-stick frying pan and wipe it with a little rapeseed oil. Stir the batter to make sure it is well combined. Pour in enough of the batter to coat the base of the pan and cook the pancake over a medium–high heat for 2–3 minutes until it is golden-brown and easily releases from the pan. Flip the pancake over – be careful as it can be fragile. Break an egg into the centre of the pancake and surround it with a quarter of the cheese. Cook until the white has set and then create a square by folding in the edges of the circle, leaving the centre open. Scatter a quarter of the mushrooms over the egg and cheese. Pour in enough of the batter to coat the base of the pan and cook the pancake over a medium–high heat for 2–3 minutes until it is golden-brown and easily releases from the pan. Flip the pancake over – be careful as it can be fragile. Break an egg into the centre of the pancake and surround it with a quarter of the cheese. Cook until the white has set and then create a square by folding in the edges of the circle, leaving the centre open. Scatter a quarter of the mushrooms over the egg and cheese. Slide the pancake on to a large baking sheet and keep it warm in the oven while you make the rest of the pancakes. Season the pancakes with pepper and garnish with the parsley. Serve with a fresh green salad or wilted spinach. Slide the pancake on to a large baking sheet and keep it warm in the oven while you make the rest of the pancakes. Season the pancakes with pepper and garnish with the parsley. Serve with a fresh green salad or wilted spinach.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/buckwheat_pancakes_with_04857", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Cheese and mushroom buckwheat pancakes recipe", "content": "An average of 3.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheat_pancakes_with_04857_16x9.jpg This recipe comes from the town of Salers, famous for its cheese. Salers cheese is similar to Cantal but is made only from the milk of the cows grazing on its mountain pastures in the summer. The town itself is extraordinary. No part of France is really that secret, but when I arrived in Salers on a sunny morning it felt like I’d just landed somewhere in Ruritania. For lunch, we all ordered these hearty, yeasted pancakes. 90g/3¼oz buckwheat flour90g/3¼oz plain flour½ tsp salt6g fast-action dried yeast1 large free-range egg325ml/11fl oz full-fat milk225ml/8fl oz warm waterrapeseed oil, for frying 90g/3¼oz buckwheat flour 90g/3¼oz plain flour ½ tsp salt 6g fast-action dried yeast 1 large free-range egg 325ml/11fl oz full-fat milk 225ml/8fl oz warm water rapeseed oil, for frying 4 large flat mushrooms, wiped and sliceddrizzle olive oil2–3 tsp butter4 free-range eggs150–200g/5½–7oz Cantal, Comté or Gruyère cheese, finely gratedfreshly ground black pepperfresh flatleaf parsley sprigs, roughly chopped, to garnishfresh green salad or wilted spinach, to serve 4 large flat mushrooms, wiped and sliced drizzle olive oil 2–3 tsp butter 4 free-range eggs 150–200g/5½–7oz Cantal, Comté or Gruyère cheese, finely grated freshly ground black pepper fresh flatleaf parsley sprigs, roughly chopped, to garnish fresh green salad or wilted spinach, to serve Method For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk the egg into the flour. Whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling.For the filling, fry the mushrooms in the oil and butter until softened and set aside. Preheat the oven to its lowest setting. Heat a 26–28cm/10½–11in non-stick frying pan and wipe it with a little rapeseed oil. Stir the batter to make sure it is well combined. Pour in enough of the batter to coat the base of the pan and cook the pancake over a medium–high heat for 2–3 minutes until it is golden-brown and easily releases from the pan. Flip the pancake over – be careful as it can be fragile. Break an egg into the centre of the pancake and surround it with a quarter of the cheese. Cook until the white has set and then create a square by folding in the edges of the circle, leaving the centre open. Scatter a quarter of the mushrooms over the egg and cheese.Slide the pancake on to a large baking sheet and keep it warm in the oven while you make the rest of the pancakes. Season the pancakes with pepper and garnish with the parsley. Serve with a fresh green salad or wilted spinach. For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk the egg into the flour. Whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling. For the batter, put the buckwheat and plain flours into a bowl and add the salt and dried yeast. Make a well in the centre, break in the egg and whisk the egg into the flour. Whisk in the milk and warm water to make a smooth batter. Cover and leave in a warm place to allow the batter to rise for an hour or so – it should be frothy and sweet-smelling. For the filling, fry the mushrooms in the oil and butter until softened and set aside. For the filling, fry the mushrooms in the oil and butter until softened and set aside. Preheat the oven to its lowest setting. Preheat the oven to its lowest setting. Heat a 26–28cm/10½–11in non-stick frying pan and wipe it with a little rapeseed oil. Stir the batter to make sure it is well combined. Heat a 26–28cm/10½–11in non-stick frying pan and wipe it with a little rapeseed oil. Stir the batter to make sure it is well combined. Pour in enough of the batter to coat the base of the pan and cook the pancake over a medium–high heat for 2–3 minutes until it is golden-brown and easily releases from the pan. Flip the pancake over – be careful as it can be fragile. Break an egg into the centre of the pancake and surround it with a quarter of the cheese. Cook until the white has set and then create a square by folding in the edges of the circle, leaving the centre open. Scatter a quarter of the mushrooms over the egg and cheese. Pour in enough of the batter to coat the base of the pan and cook the pancake over a medium–high heat for 2–3 minutes until it is golden-brown and easily releases from the pan. Flip the pancake over – be careful as it can be fragile. Break an egg into the centre of the pancake and surround it with a quarter of the cheese. Cook until the white has set and then create a square by folding in the edges of the circle, leaving the centre open. Scatter a quarter of the mushrooms over the egg and cheese. Slide the pancake on to a large baking sheet and keep it warm in the oven while you make the rest of the pancakes. Season the pancakes with pepper and garnish with the parsley. Serve with a fresh green salad or wilted spinach. Slide the pancake on to a large baking sheet and keep it warm in the oven while you make the rest of the pancakes. Season the pancakes with pepper and garnish with the parsley. Serve with a fresh green salad or wilted spinach." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5beb3bdbfd0cbff946" }
317121147ea42c3741dc2b59aa6f43762c410a78705f06147e97ba90d7a08033
Vegetable noodle pancake recipe An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_noodle_pancake_22079_16x9.jpg A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner. In August 2023, this recipe was costed at an average of £1.06 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz plain flour½ tsp salt2 free-range eggs300g/10½oz straight-to-wok noodles200g/7oz white or sweetheart cabbage, finely shredded1 carrot, coarsely gratedbunch spring onions, very thinly sliced2 tbsp vegetable oilchilli sauce or fruity brown sauce, to serve (optional) 100g/3½oz plain flour ½ tsp salt 2 free-range eggs 300g/10½oz straight-to-wok noodles 200g/7oz white or sweetheart cabbage, finely shredded 1 carrot, coarsely grated bunch spring onions, very thinly sliced 2 tbsp vegetable oil chilli sauce or fruity brown sauce, to serve (optional) Method Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through.Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through. Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Recipe tips Straight-to-wok noodles are usually tightly packed – loosen the noodles in a bowl of warm water to stop them breaking up. Add your favourite spices to the batter mix if you like.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/vegetable_noodle_pancake_22079", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Vegetable noodle pancake recipe", "content": "An average of 4.1 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_noodle_pancake_22079_16x9.jpg A complete meal in a frying pan, this easy vegetable and noodle pancake is great for lunch, brunch or dinner. In August 2023, this recipe was costed at an average of £1.06 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 100g/3½oz plain flour½ tsp salt2 free-range eggs300g/10½oz straight-to-wok noodles200g/7oz white or sweetheart cabbage, finely shredded1 carrot, coarsely gratedbunch spring onions, very thinly sliced2 tbsp vegetable oilchilli sauce or fruity brown sauce, to serve (optional) 100g/3½oz plain flour ½ tsp salt 2 free-range eggs 300g/10½oz straight-to-wok noodles 200g/7oz white or sweetheart cabbage, finely shredded 1 carrot, coarsely grated bunch spring onions, very thinly sliced 2 tbsp vegetable oil chilli sauce or fruity brown sauce, to serve (optional) Method Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through.Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Place the flour and salt in a large bowl. Add the eggs and 150ml/5fl oz water and whisk to make a fairly smooth batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Stir in the noodles, cabbage, carrot and most of the spring onions, mixing gently until evenly coated in the batter. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through. Heat the oil in a 28cm/11in non-stick frying pan. Tip in the pancake mixture and cook over a medium heat for 6–8 minutes until golden. Carefully invert the pancake onto a plate then return to the pan and cook for a further 6–8 minutes, until completely cooked through. Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Slide onto a serving plate and drizzle some hot sauce or brown sauce across the top, if preferred. Scatter with the remaining spring onions and slice into wedges to serve. Recipe tips Straight-to-wok noodles are usually tightly packed – loosen the noodles in a bowl of warm water to stop them breaking up. Add your favourite spices to the batter mix if you like." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5ceb3bdbfd0cbff947" }
90546a4a78134cf8b8c6e38987d4fbdab76d61ac83c988e767f873e5873a01c7
Leek Caerphilly pancakes recipe Leek and Caerphilly pancakes (Crempog cennin a caws Caerphilly) An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_and_caerphilly_67852_16x9.jpg Filled with a creamy leek and Caerphilly cheese sauce, these savoury pancakes are a great way to celebrate Welsh ingredients. 125g/4½oz plain flour 1 large free-range egg 300ml/10fl oz semi-skimmed milk 30g/1oz unsalted butter, melted saltfresh green salad, to serve 125g/4½oz plain flour 1 large free-range egg 300ml/10fl oz semi-skimmed milk 30g/1oz unsalted butter, melted salt fresh green salad, to serve 50g/1¾oz butter2 leeks (approximately 350g/12oz), finely sliced 75ml/2½fl oz dry white wine or vegetable stock50ml/2fl oz double cream 100g/3½oz Caerphilly cheese, finely grated1 tsp wholegrain mustardfreshly ground black pepper 50g/1¾oz butter 2 leeks (approximately 350g/12oz), finely sliced 75ml/2½fl oz dry white wine or vegetable stock 50ml/2fl oz double cream 100g/3½oz Caerphilly cheese, finely grated 1 tsp wholegrain mustard freshly ground black pepper Method To make the filling, melt the butter in a large saucepan. Add the leeks and cook over a medium heat for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock and bubble until reduced by half. Add the cream, half of the cheese and the mustard. Stir for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season with salt and pepper to taste. To make the pancakes, sieve the flour into a large bowl and stir in a pinch of salt. Make a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter.Place a 20cm/8in non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper.Add 3–4 tablespoons of batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up.Spoon the filling onto the pancakes and fold into triangles. Serve with a fresh green salad. To make the filling, melt the butter in a large saucepan. Add the leeks and cook over a medium heat for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock and bubble until reduced by half. Add the cream, half of the cheese and the mustard. Stir for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season with salt and pepper to taste. To make the filling, melt the butter in a large saucepan. Add the leeks and cook over a medium heat for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock and bubble until reduced by half. Add the cream, half of the cheese and the mustard. Stir for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season with salt and pepper to taste. To make the pancakes, sieve the flour into a large bowl and stir in a pinch of salt. Make a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter. To make the pancakes, sieve the flour into a large bowl and stir in a pinch of salt. Make a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter. Place a 20cm/8in non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper. Place a 20cm/8in non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper. Add 3–4 tablespoons of batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up. Add 3–4 tablespoons of batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up. Spoon the filling onto the pancakes and fold into triangles. Serve with a fresh green salad. Spoon the filling onto the pancakes and fold into triangles. Serve with a fresh green salad. Recipe tips The quantity of leeks looks a lot but they soon reduce down when cooked.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/leek_and_caerphilly_67852", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Leek Caerphilly pancakes recipe", "content": "Leek and Caerphilly pancakes (Crempog cennin a caws Caerphilly) An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leek_and_caerphilly_67852_16x9.jpg Filled with a creamy leek and Caerphilly cheese sauce, these savoury pancakes are a great way to celebrate Welsh ingredients. 125g/4½oz plain flour 1 large free-range egg 300ml/10fl oz semi-skimmed milk 30g/1oz unsalted butter, melted saltfresh green salad, to serve 125g/4½oz plain flour 1 large free-range egg 300ml/10fl oz semi-skimmed milk 30g/1oz unsalted butter, melted salt fresh green salad, to serve 50g/1¾oz butter2 leeks (approximately 350g/12oz), finely sliced 75ml/2½fl oz dry white wine or vegetable stock50ml/2fl oz double cream 100g/3½oz Caerphilly cheese, finely grated1 tsp wholegrain mustardfreshly ground black pepper 50g/1¾oz butter 2 leeks (approximately 350g/12oz), finely sliced 75ml/2½fl oz dry white wine or vegetable stock 50ml/2fl oz double cream 100g/3½oz Caerphilly cheese, finely grated 1 tsp wholegrain mustard freshly ground black pepper Method To make the filling, melt the butter in a large saucepan. Add the leeks and cook over a medium heat for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock and bubble until reduced by half. Add the cream, half of the cheese and the mustard. Stir for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season with salt and pepper to taste. To make the pancakes, sieve the flour into a large bowl and stir in a pinch of salt. Make a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter.Place a 20cm/8in non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper.Add 3–4 tablespoons of batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up.Spoon the filling onto the pancakes and fold into triangles. Serve with a fresh green salad. To make the filling, melt the butter in a large saucepan. Add the leeks and cook over a medium heat for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock and bubble until reduced by half. Add the cream, half of the cheese and the mustard. Stir for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season with salt and pepper to taste. To make the filling, melt the butter in a large saucepan. Add the leeks and cook over a medium heat for 10–15 minutes or until the leeks are soft and starting to caramelise. Do not rush this process as it brings out the sweetness of the leeks. Add the wine or stock and bubble until reduced by half. Add the cream, half of the cheese and the mustard. Stir for 2 minutes or until the cheese has melted. Remove from the heat and add the remaining cheese. Season with salt and pepper to taste. To make the pancakes, sieve the flour into a large bowl and stir in a pinch of salt. Make a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter. To make the pancakes, sieve the flour into a large bowl and stir in a pinch of salt. Make a well in the centre of the flour and crack in the egg. Whisk, gradually adding the milk and incorporating the flour from the edges. Stir in 1 tablespoon of the melted butter. Place a 20cm/8in non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper. Place a 20cm/8in non-stick frying pan over a medium heat. Carefully wipe the pan with some of the remaining melted butter using a sheet of kitchen paper. Add 3–4 tablespoons of batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up. Add 3–4 tablespoons of batter to the pan and swirl around to cover the base of the pan evenly. Cook for 1–2 minutes or until lightly browned underneath. Flip or turn over carefully and cook for a further minute. Slide onto a plate, cover with baking paper and cover loosely with kitchen foil or a dry tea towel to keep warm. Repeat until all of the batter is used up. Spoon the filling onto the pancakes and fold into triangles. Serve with a fresh green salad. Spoon the filling onto the pancakes and fold into triangles. Serve with a fresh green salad. Recipe tips The quantity of leeks looks a lot but they soon reduce down when cooked." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5ceb3bdbfd0cbff948" }
ffc3e7566f61b15607ff76d32543e8aac1680c0e74a4432477bbe9fbe0637c0c
Full English American-style pancakes recipe An average of 5.0 out of 5 stars from 1 rating A clash of cultures – fluffy American-style pancakes meets the classic full English fry-up! 4 large Portobello mushrooms1 tsp olive oil20g/¾oz unsalted butter½ tsp thymesalt and freshly ground black pepper 4 large Portobello mushrooms 1 tsp olive oil 20g/¾oz unsalted butter ½ tsp thyme salt and freshly ground black pepper 450g/1lb self-raising flour 1 tsp baking powder 50g/1¾oz unsalted butter, melted 600ml/20fl oz buttermilk 3 free-range eggs, separated 450g/1lb self-raising flour 1 tsp baking powder 50g/1¾oz unsalted butter, melted 600ml/20fl oz buttermilk 3 free-range eggs, separated 25g/1oz unsalted butter 2 ripe tomatoes, halved 1 tbsp crème fraîche 4 cooked pork sausages4 crispy fried eggssalt and freshly ground black pepper 25g/1oz unsalted butter 2 ripe tomatoes, halved 1 tbsp crème fraîche 4 cooked pork sausages 4 crispy fried eggs salt and freshly ground black pepper 4 rashers streaky bacon3 tbsp maple syrup, to glaze black pepper 4 rashers streaky bacon 3 tbsp maple syrup, to glaze black pepper Method To make the mushroom, preheat the oven to 180C/160C Fan/Gas 4. Place the mushroom in kitchen foil in a small roasting tin, add the oil, butter and thyme and season with salt and pepper. Wrap up and roast in the oven for 25 minutes. Keep warm. To make the pancakes, place the flour and baking powder in a large bowl and whisk in the melted butter, buttermilk and egg yolks. Whisk the egg whites to stiff peaks in a clean, separate bowl. Fold the egg whites into the flour mixture. Add a ladle of the pancake batter at a time to a frying pan and cook the pancakes on both sides until golden. Keep warm. To make the full English fry-up, heat the butter in a frying pan and fry the tomatoes, cut-side down, for around 10 minutes. Add the crème fraiche, stir and season with salt and pepper. To make the maple bacon, brush the bacon with the syrup and preheat the grill. Grind over plenty of black pepper and place under the hot grill until crisp. Set aside. To serve, alternate the pancakes with the other ingredients. Top with the tomatoes and spoon over all the tomato juices and the remaining breakfast ingredients. To make the mushroom, preheat the oven to 180C/160C Fan/Gas 4. Place the mushroom in kitchen foil in a small roasting tin, add the oil, butter and thyme and season with salt and pepper. Wrap up and roast in the oven for 25 minutes. Keep warm. To make the mushroom, preheat the oven to 180C/160C Fan/Gas 4. Place the mushroom in kitchen foil in a small roasting tin, add the oil, butter and thyme and season with salt and pepper. Wrap up and roast in the oven for 25 minutes. Keep warm. To make the pancakes, place the flour and baking powder in a large bowl and whisk in the melted butter, buttermilk and egg yolks. Whisk the egg whites to stiff peaks in a clean, separate bowl. Fold the egg whites into the flour mixture. Add a ladle of the pancake batter at a time to a frying pan and cook the pancakes on both sides until golden. Keep warm. To make the pancakes, place the flour and baking powder in a large bowl and whisk in the melted butter, buttermilk and egg yolks. Whisk the egg whites to stiff peaks in a clean, separate bowl. Fold the egg whites into the flour mixture. Add a ladle of the pancake batter at a time to a frying pan and cook the pancakes on both sides until golden. Keep warm. To make the full English fry-up, heat the butter in a frying pan and fry the tomatoes, cut-side down, for around 10 minutes. Add the crème fraiche, stir and season with salt and pepper. To make the full English fry-up, heat the butter in a frying pan and fry the tomatoes, cut-side down, for around 10 minutes. Add the crème fraiche, stir and season with salt and pepper. To make the maple bacon, brush the bacon with the syrup and preheat the grill. Grind over plenty of black pepper and place under the hot grill until crisp. Set aside. To make the maple bacon, brush the bacon with the syrup and preheat the grill. Grind over plenty of black pepper and place under the hot grill until crisp. Set aside. To serve, alternate the pancakes with the other ingredients. Top with the tomatoes and spoon over all the tomato juices and the remaining breakfast ingredients. To serve, alternate the pancakes with the other ingredients. Top with the tomatoes and spoon over all the tomato juices and the remaining breakfast ingredients.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/full_english_98682", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Full English American-style pancakes recipe", "content": "An average of 5.0 out of 5 stars from 1 rating A clash of cultures – fluffy American-style pancakes meets the classic full English fry-up! 4 large Portobello mushrooms1 tsp olive oil20g/¾oz unsalted butter½ tsp thymesalt and freshly ground black pepper 4 large Portobello mushrooms 1 tsp olive oil 20g/¾oz unsalted butter ½ tsp thyme salt and freshly ground black pepper 450g/1lb self-raising flour 1 tsp baking powder 50g/1¾oz unsalted butter, melted 600ml/20fl oz buttermilk 3 free-range eggs, separated 450g/1lb self-raising flour 1 tsp baking powder 50g/1¾oz unsalted butter, melted 600ml/20fl oz buttermilk 3 free-range eggs, separated 25g/1oz unsalted butter 2 ripe tomatoes, halved 1 tbsp crème fraîche 4 cooked pork sausages4 crispy fried eggssalt and freshly ground black pepper 25g/1oz unsalted butter 2 ripe tomatoes, halved 1 tbsp crème fraîche 4 cooked pork sausages 4 crispy fried eggs salt and freshly ground black pepper 4 rashers streaky bacon3 tbsp maple syrup, to glaze black pepper 4 rashers streaky bacon 3 tbsp maple syrup, to glaze black pepper Method To make the mushroom, preheat the oven to 180C/160C Fan/Gas 4. Place the mushroom in kitchen foil in a small roasting tin, add the oil, butter and thyme and season with salt and pepper. Wrap up and roast in the oven for 25 minutes. Keep warm. To make the pancakes, place the flour and baking powder in a large bowl and whisk in the melted butter, buttermilk and egg yolks. Whisk the egg whites to stiff peaks in a clean, separate bowl. Fold the egg whites into the flour mixture. Add a ladle of the pancake batter at a time to a frying pan and cook the pancakes on both sides until golden. Keep warm. To make the full English fry-up, heat the butter in a frying pan and fry the tomatoes, cut-side down, for around 10 minutes. Add the crème fraiche, stir and season with salt and pepper. To make the maple bacon, brush the bacon with the syrup and preheat the grill. Grind over plenty of black pepper and place under the hot grill until crisp. Set aside. To serve, alternate the pancakes with the other ingredients. Top with the tomatoes and spoon over all the tomato juices and the remaining breakfast ingredients. To make the mushroom, preheat the oven to 180C/160C Fan/Gas 4. Place the mushroom in kitchen foil in a small roasting tin, add the oil, butter and thyme and season with salt and pepper. Wrap up and roast in the oven for 25 minutes. Keep warm. To make the mushroom, preheat the oven to 180C/160C Fan/Gas 4. Place the mushroom in kitchen foil in a small roasting tin, add the oil, butter and thyme and season with salt and pepper. Wrap up and roast in the oven for 25 minutes. Keep warm. To make the pancakes, place the flour and baking powder in a large bowl and whisk in the melted butter, buttermilk and egg yolks. Whisk the egg whites to stiff peaks in a clean, separate bowl. Fold the egg whites into the flour mixture. Add a ladle of the pancake batter at a time to a frying pan and cook the pancakes on both sides until golden. Keep warm. To make the pancakes, place the flour and baking powder in a large bowl and whisk in the melted butter, buttermilk and egg yolks. Whisk the egg whites to stiff peaks in a clean, separate bowl. Fold the egg whites into the flour mixture. Add a ladle of the pancake batter at a time to a frying pan and cook the pancakes on both sides until golden. Keep warm. To make the full English fry-up, heat the butter in a frying pan and fry the tomatoes, cut-side down, for around 10 minutes. Add the crème fraiche, stir and season with salt and pepper. To make the full English fry-up, heat the butter in a frying pan and fry the tomatoes, cut-side down, for around 10 minutes. Add the crème fraiche, stir and season with salt and pepper. To make the maple bacon, brush the bacon with the syrup and preheat the grill. Grind over plenty of black pepper and place under the hot grill until crisp. Set aside. To make the maple bacon, brush the bacon with the syrup and preheat the grill. Grind over plenty of black pepper and place under the hot grill until crisp. Set aside. To serve, alternate the pancakes with the other ingredients. Top with the tomatoes and spoon over all the tomato juices and the remaining breakfast ingredients. To serve, alternate the pancakes with the other ingredients. Top with the tomatoes and spoon over all the tomato juices and the remaining breakfast ingredients." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5ceb3bdbfd0cbff949" }
92440f41849855765ae0ee4863ea3ddfa1d6d5a0a29b09d3ea47426459a5dcfa
Hairy Bikers' American pancakes with sausage recipe An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/american_style_pancakes_03212_16x9.jpg Fluffy American pancakes just like you get in a diner, serve with maple syrup and bacon for a special brunch. 500g/1lb 2oz sausagemeat450g/1lb self-raising flour1 tsp baking powderpinch of salt600ml/20fl oz buttermilk3 large free-range eggs, separated50g/1¾oz butter, melted, plus extra for frying maple syrup, to serve 500g/1lb 2oz sausagemeat 450g/1lb self-raising flour 1 tsp baking powder pinch of salt 600ml/20fl oz buttermilk 3 large free-range eggs, separated 50g/1¾oz butter, melted, plus extra for frying maple syrup, to serve Method Put the sausagemeat in a large frying pan and break it up using a wooden spatula or spoon. Fry the meat, stirring regularly and continuing to break it up, until well browned and cooked through. If a lot of fat has rendered out, turn out onto a piece of kitchen paper, otherwise leave in the frying pan, off the heat, until you need it.Put the flour in a large bowl with the baking powder and add a pinch of salt. Mix to combine and remove any lumps then make a well in the middle and set aside. Combine the egg yolks, melted butter and buttermilk. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold in using a large metal spoon. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible. You should have a fluffy, bubbly batter.Heat a frying pan (preferably around 20cm/8in) to a medium heat and rub over a little butter. Pour 1½ ladlefuls of the batter into the frying pan – it should spread out to around 20cm/8in in diameter. Take a couple of tablespoons of the sausage mixture and sprinkle over the pancake. The pancake will rise up around the sausage meat as it cooks. When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Repeat with the rest of the batter and the sausage meat. Serve with maple syrup. Put the sausagemeat in a large frying pan and break it up using a wooden spatula or spoon. Fry the meat, stirring regularly and continuing to break it up, until well browned and cooked through. If a lot of fat has rendered out, turn out onto a piece of kitchen paper, otherwise leave in the frying pan, off the heat, until you need it. Put the sausagemeat in a large frying pan and break it up using a wooden spatula or spoon. Fry the meat, stirring regularly and continuing to break it up, until well browned and cooked through. If a lot of fat has rendered out, turn out onto a piece of kitchen paper, otherwise leave in the frying pan, off the heat, until you need it. Put the flour in a large bowl with the baking powder and add a pinch of salt. Mix to combine and remove any lumps then make a well in the middle and set aside. Combine the egg yolks, melted butter and buttermilk. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Put the flour in a large bowl with the baking powder and add a pinch of salt. Mix to combine and remove any lumps then make a well in the middle and set aside. Combine the egg yolks, melted butter and buttermilk. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold in using a large metal spoon. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible. You should have a fluffy, bubbly batter. Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold in using a large metal spoon. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible. You should have a fluffy, bubbly batter. Heat a frying pan (preferably around 20cm/8in) to a medium heat and rub over a little butter. Pour 1½ ladlefuls of the batter into the frying pan – it should spread out to around 20cm/8in in diameter. Take a couple of tablespoons of the sausage mixture and sprinkle over the pancake. The pancake will rise up around the sausage meat as it cooks. When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Repeat with the rest of the batter and the sausage meat. Serve with maple syrup. Heat a frying pan (preferably around 20cm/8in) to a medium heat and rub over a little butter. Pour 1½ ladlefuls of the batter into the frying pan – it should spread out to around 20cm/8in in diameter. Take a couple of tablespoons of the sausage mixture and sprinkle over the pancake. The pancake will rise up around the sausage meat as it cooks. When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Repeat with the rest of the batter and the sausage meat. Serve with maple syrup.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/american_style_pancakes_03212", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Hairy Bikers' American pancakes with sausage recipe", "content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/american_style_pancakes_03212_16x9.jpg Fluffy American pancakes just like you get in a diner, serve with maple syrup and bacon for a special brunch. 500g/1lb 2oz sausagemeat450g/1lb self-raising flour1 tsp baking powderpinch of salt600ml/20fl oz buttermilk3 large free-range eggs, separated50g/1¾oz butter, melted, plus extra for frying maple syrup, to serve 500g/1lb 2oz sausagemeat 450g/1lb self-raising flour 1 tsp baking powder pinch of salt 600ml/20fl oz buttermilk 3 large free-range eggs, separated 50g/1¾oz butter, melted, plus extra for frying maple syrup, to serve Method Put the sausagemeat in a large frying pan and break it up using a wooden spatula or spoon. Fry the meat, stirring regularly and continuing to break it up, until well browned and cooked through. If a lot of fat has rendered out, turn out onto a piece of kitchen paper, otherwise leave in the frying pan, off the heat, until you need it.Put the flour in a large bowl with the baking powder and add a pinch of salt. Mix to combine and remove any lumps then make a well in the middle and set aside. Combine the egg yolks, melted butter and buttermilk. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed.Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold in using a large metal spoon. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible. You should have a fluffy, bubbly batter.Heat a frying pan (preferably around 20cm/8in) to a medium heat and rub over a little butter. Pour 1½ ladlefuls of the batter into the frying pan – it should spread out to around 20cm/8in in diameter. Take a couple of tablespoons of the sausage mixture and sprinkle over the pancake. The pancake will rise up around the sausage meat as it cooks. When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Repeat with the rest of the batter and the sausage meat. Serve with maple syrup. Put the sausagemeat in a large frying pan and break it up using a wooden spatula or spoon. Fry the meat, stirring regularly and continuing to break it up, until well browned and cooked through. If a lot of fat has rendered out, turn out onto a piece of kitchen paper, otherwise leave in the frying pan, off the heat, until you need it. Put the sausagemeat in a large frying pan and break it up using a wooden spatula or spoon. Fry the meat, stirring regularly and continuing to break it up, until well browned and cooked through. If a lot of fat has rendered out, turn out onto a piece of kitchen paper, otherwise leave in the frying pan, off the heat, until you need it. Put the flour in a large bowl with the baking powder and add a pinch of salt. Mix to combine and remove any lumps then make a well in the middle and set aside. Combine the egg yolks, melted butter and buttermilk. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Put the flour in a large bowl with the baking powder and add a pinch of salt. Mix to combine and remove any lumps then make a well in the middle and set aside. Combine the egg yolks, melted butter and buttermilk. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed. Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold in using a large metal spoon. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible. You should have a fluffy, bubbly batter. Pour the buttermilk mixture into the flour and whisk until well combined. Add a large spoonful of the egg whites and fold in using a large metal spoon. Stir in the rest of the egg whites, trying to preserve as much of the air in the whites as possible. You should have a fluffy, bubbly batter. Heat a frying pan (preferably around 20cm/8in) to a medium heat and rub over a little butter. Pour 1½ ladlefuls of the batter into the frying pan – it should spread out to around 20cm/8in in diameter. Take a couple of tablespoons of the sausage mixture and sprinkle over the pancake. The pancake will rise up around the sausage meat as it cooks. When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Repeat with the rest of the batter and the sausage meat. Serve with maple syrup. Heat a frying pan (preferably around 20cm/8in) to a medium heat and rub over a little butter. Pour 1½ ladlefuls of the batter into the frying pan – it should spread out to around 20cm/8in in diameter. Take a couple of tablespoons of the sausage mixture and sprinkle over the pancake. The pancake will rise up around the sausage meat as it cooks. When the pancake has browned on the bottom and is firm enough to flip, turn it over quickly and cook for another minute on the other side. Repeat with the rest of the batter and the sausage meat. Serve with maple syrup." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5ceb3bdbfd0cbff94a" }
95abc06aed7180e8983a9b02c650ea37d8edda9ebddbc3ecbc1ca5f298555471
Blueberry pancakes recipe An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/american_style_pancakes_94634_16x9.jpg An American classic, these fluffy blueberry pancakes make the perfect brunch and are served with maple butter. Try experimenting with the toppings of this American buttermilk pancake recipe by adding bacon, eggs, nuts, syrup or yoghurt. 450g/1lb self-raising flour1 tsp baking powder½ tsp ground cinnamon (optional)600ml/20fl oz buttermilk3 large free-range eggs, separated50g/1¾oz butter, melted, plus a small knob for frying1 tsp vanilla extract, or seeds scraped from 1 vanilla pod300g/10½oz blueberries, plus extra to serve 450g/1lb self-raising flour 1 tsp baking powder ½ tsp ground cinnamon (optional) 600ml/20fl oz buttermilk 3 large free-range eggs, separated 50g/1¾oz butter, melted, plus a small knob for frying 1 tsp vanilla extract, or seeds scraped from 1 vanilla pod 300g/10½oz blueberries, plus extra to serve 150g/5½oz butter, softenedpinch of ground cinnamonsmall pinch salt 4 tbsp maple syrup 150g/5½oz butter, softened pinch of ground cinnamon small pinch salt 4 tbsp maple syrup Method For the pancakes, put the flour, baking powder, cinnamon, if using, and salt in a large bowl, mix and make a well in the centre. Put the buttermilk, egg yolks, melted butter and vanilla in a large bowl and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form.Pour the buttermilk mixture into the well in the flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little. Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter.Heat a 20cm/8in frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan. Sprinkle a large handful of blueberries over the pancake; it will rise up around them as it cooks. When the pancake has browned on the bottom and is firm enough to flip (cooked through beyond halfway), turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries.For the maple butter, put the butter, cinnamon and a pinch of salt into a bowl. Whisk with a hand whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated and has a whipped consistency. Serve alongside the pancakes. For the pancakes, put the flour, baking powder, cinnamon, if using, and salt in a large bowl, mix and make a well in the centre. Put the buttermilk, egg yolks, melted butter and vanilla in a large bowl and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form. For the pancakes, put the flour, baking powder, cinnamon, if using, and salt in a large bowl, mix and make a well in the centre. Put the buttermilk, egg yolks, melted butter and vanilla in a large bowl and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form. Pour the buttermilk mixture into the well in the flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little. Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter. Pour the buttermilk mixture into the well in the flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little. Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter. Heat a 20cm/8in frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan. Sprinkle a large handful of blueberries over the pancake; it will rise up around them as it cooks. When the pancake has browned on the bottom and is firm enough to flip (cooked through beyond halfway), turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries. Heat a 20cm/8in frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan. Sprinkle a large handful of blueberries over the pancake; it will rise up around them as it cooks. When the pancake has browned on the bottom and is firm enough to flip (cooked through beyond halfway), turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries. For the maple butter, put the butter, cinnamon and a pinch of salt into a bowl. Whisk with a hand whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated and has a whipped consistency. Serve alongside the pancakes. For the maple butter, put the butter, cinnamon and a pinch of salt into a bowl. Whisk with a hand whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated and has a whipped consistency. Serve alongside the pancakes. Recipe tips You can keep the pancakes warm on a tray in a low oven, covered loosely with foil. You can use frozen blueberries if you let them thaw in the fridge overnight. They will be juicier than fresh berries, so add them to the batter carefully.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/american_style_pancakes_94634", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Blueberry pancakes recipe", "content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/american_style_pancakes_94634_16x9.jpg An American classic, these fluffy blueberry pancakes make the perfect brunch and are served with maple butter. Try experimenting with the toppings of this American buttermilk pancake recipe by adding bacon, eggs, nuts, syrup or yoghurt. 450g/1lb self-raising flour1 tsp baking powder½ tsp ground cinnamon (optional)600ml/20fl oz buttermilk3 large free-range eggs, separated50g/1¾oz butter, melted, plus a small knob for frying1 tsp vanilla extract, or seeds scraped from 1 vanilla pod300g/10½oz blueberries, plus extra to serve 450g/1lb self-raising flour 1 tsp baking powder ½ tsp ground cinnamon (optional) 600ml/20fl oz buttermilk 3 large free-range eggs, separated 50g/1¾oz butter, melted, plus a small knob for frying 1 tsp vanilla extract, or seeds scraped from 1 vanilla pod 300g/10½oz blueberries, plus extra to serve 150g/5½oz butter, softenedpinch of ground cinnamonsmall pinch salt 4 tbsp maple syrup 150g/5½oz butter, softened pinch of ground cinnamon small pinch salt 4 tbsp maple syrup Method For the pancakes, put the flour, baking powder, cinnamon, if using, and salt in a large bowl, mix and make a well in the centre. Put the buttermilk, egg yolks, melted butter and vanilla in a large bowl and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form.Pour the buttermilk mixture into the well in the flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little. Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter.Heat a 20cm/8in frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan. Sprinkle a large handful of blueberries over the pancake; it will rise up around them as it cooks. When the pancake has browned on the bottom and is firm enough to flip (cooked through beyond halfway), turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries.For the maple butter, put the butter, cinnamon and a pinch of salt into a bowl. Whisk with a hand whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated and has a whipped consistency. Serve alongside the pancakes. For the pancakes, put the flour, baking powder, cinnamon, if using, and salt in a large bowl, mix and make a well in the centre. Put the buttermilk, egg yolks, melted butter and vanilla in a large bowl and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form. For the pancakes, put the flour, baking powder, cinnamon, if using, and salt in a large bowl, mix and make a well in the centre. Put the buttermilk, egg yolks, melted butter and vanilla in a large bowl and whisk. In a separate, clean glass bowl, whisk the egg whites until stiff peaks form. Pour the buttermilk mixture into the well in the flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little. Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter. Pour the buttermilk mixture into the well in the flour mixture and whisk. Add a large spoonful of the egg whites and fold in with a metal spoon to loosen the batter a little. Stir in the rest of the egg whites, preserving as much of the air as possible, until you have a fluffy, bubbly batter. Heat a 20cm/8in frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan. Sprinkle a large handful of blueberries over the pancake; it will rise up around them as it cooks. When the pancake has browned on the bottom and is firm enough to flip (cooked through beyond halfway), turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries. Heat a 20cm/8in frying pan over a medium heat and add a little butter. Pour one and a half ladlefuls of batter into the pan. Sprinkle a large handful of blueberries over the pancake; it will rise up around them as it cooks. When the pancake has browned on the bottom and is firm enough to flip (cooked through beyond halfway), turn it over quickly and cook for another minute on the other side. Transfer to a plate. Repeat with the rest of the batter and blueberries. For the maple butter, put the butter, cinnamon and a pinch of salt into a bowl. Whisk with a hand whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated and has a whipped consistency. Serve alongside the pancakes. For the maple butter, put the butter, cinnamon and a pinch of salt into a bowl. Whisk with a hand whisk until white and fluffy. Gradually whisk in the maple syrup until it is all incorporated and has a whipped consistency. Serve alongside the pancakes. Recipe tips You can keep the pancakes warm on a tray in a low oven, covered loosely with foil. You can use frozen blueberries if you let them thaw in the fridge overnight. They will be juicier than fresh berries, so add them to the batter carefully." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5deb3bdbfd0cbff94b" }
03d6e9d762459d4373855a3bbd79e3e6eadc2c08e8c3cc48dbabc8c5170fa191
Gluten-free American buttermilk pancakes recipe An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americanbuttermilkpa_74762_16x9.jpg Gluten-free fluffy pancakes don't get better than this! Maple syrup and crispy bacon are the classic accompaniment to this American buttermilk pancake recipe which makes a great brunch or 'brinner'. 175ml/6fl oz buttermilk1 free-range egg15g/½oz butter, melted55g/2oz tapioca flour25g/1oz fine cornmealgood pinch of salt1 tsp bicarbonate of sodaclarified butter, for cooking 175ml/6fl oz buttermilk 1 free-range egg 15g/½oz butter, melted 55g/2oz tapioca flour 25g/1oz fine cornmeal good pinch of salt 1 tsp bicarbonate of soda clarified butter, for cooking buttercrispy baconmaple syrup butter crispy bacon maple syrup Method Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Recipe tips If you can't find tapioca flour or cornmeal (polenta), you could try making the American buttermilk pancakes with a ready-mixed gluten-free plain flour mixture – you'll just have to keep an eye on the consistency to make sure it is just moistened.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/americanbuttermilkpa_74762", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Gluten-free American buttermilk pancakes recipe", "content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/americanbuttermilkpa_74762_16x9.jpg Gluten-free fluffy pancakes don't get better than this! Maple syrup and crispy bacon are the classic accompaniment to this American buttermilk pancake recipe which makes a great brunch or 'brinner'. 175ml/6fl oz buttermilk1 free-range egg15g/½oz butter, melted55g/2oz tapioca flour25g/1oz fine cornmealgood pinch of salt1 tsp bicarbonate of sodaclarified butter, for cooking 175ml/6fl oz buttermilk 1 free-range egg 15g/½oz butter, melted 55g/2oz tapioca flour 25g/1oz fine cornmeal good pinch of salt 1 tsp bicarbonate of soda clarified butter, for cooking buttercrispy baconmaple syrup butter crispy bacon maple syrup Method Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Mix the buttermilk, egg and melted butter in a large bowl until smooth and blended. Sift together the tapioca flour, fine cornmeal, salt and bicarbonate of soda then gently stir into the buttermilk mixture until the ingredients are just moistened - don't worry about lumps. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Heat a heavy iron or non-stick frying pan until medium–hot. Grease with a little clarified butter. Spoon a generous tablespoon of batter into the pan and spread with the back of the spoon. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Cook until the bubbles rise and break on the top of the pancake, then flip over gently. Cook until pale golden. Remove and keep warm. Continue until all the batter has been used. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Spread each pancake with butter and serve a stack of three per person with crispy bacon and maple syrup. Recipe tips If you can't find tapioca flour or cornmeal (polenta), you could try making the American buttermilk pancakes with a ready-mixed gluten-free plain flour mixture – you'll just have to keep an eye on the consistency to make sure it is just moistened." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }
{ "$oid": "68bacb5deb3bdbfd0cbff94c" }
7e876ea2669ae76dee1a40f162999b794da44c3fdf112fa6151673dd2cf28527
Buttermilk pancakes recipe An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/canadianbuttermilkpa_70009_16x9.jpg These are the buttermilk pancakes that a certain Madame Lafond made for me when I was in Quebec; delightfully easy but tasting so light and fluffy. 4fl oz/120ml buttermilk 5oz/150g plain flour ½ level tsp baking powder pinch of salt 3 large free-range eggs, beaten about 1-2oz/25-50g lard or butter 4fl oz/120ml buttermilk 5oz/150g plain flour ½ level tsp baking powder pinch of salt 3 large free-range eggs, beaten about 1-2oz/25-50g lard or butter lots of pure maple syrup and crème fraîche lots of pure maple syrup and crème fraîche Method First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan. First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter. First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter. Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat. Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan. Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan. Recipe tips This buttermilk pancake recipe tastes great with bacon or blueberries on top.
{ "data_info": { "lang": "en-GB", "url": "https://www.bbc.co.uk/food/recipes/canadianbuttermilkpa_70009", "type": "HowTo", "processing_date": "2025-09-05T00:00:00", "delivery_version": "v1.0", "title": "Buttermilk pancakes recipe", "content": "An average of 4.4 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/canadianbuttermilkpa_70009_16x9.jpg These are the buttermilk pancakes that a certain Madame Lafond made for me when I was in Quebec; delightfully easy but tasting so light and fluffy. 4fl oz/120ml buttermilk 5oz/150g plain flour ½ level tsp baking powder pinch of salt 3 large free-range eggs, beaten about 1-2oz/25-50g lard or butter 4fl oz/120ml buttermilk 5oz/150g plain flour ½ level tsp baking powder pinch of salt 3 large free-range eggs, beaten about 1-2oz/25-50g lard or butter lots of pure maple syrup and crème fraîche lots of pure maple syrup and crème fraîche Method First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter.Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan.They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat.Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan. First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter. First sieve the flour, baking powder and salt together in a roomy bowl and make a well in the centre. After that, whisk the buttermilk and 3fl oz/75ml cold water together in a jug and gradually whisk this into the bowl, slowly incorporating the flour with each new addition of liquid. Finally, add the eggs a little at a time until you have a smooth batter. Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. Now place a large, solid frying pan over a medium heat, add 2 teaspoons of the lard and heat it until the fat shimmers. Then, using a tablespoon of batter per pancake, place 2 or 3 spoonfuls into the pan. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat. They will take about 1 minute to turn golden brown, then turn them over using a spatula and fork, being careful not to splash yourself with the hot fat. Give them another 45 seconds on the other side, by which time they should have puffed up like little soufflés, then briefly rest them on some kitchen paper to absorb any excess fat. Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan. Repeat this with the rest of the batter, adding a little more lard if necessary. They will keep warm in a low oven, but to enjoy them at their best, have everyone seated to eat them as soon as they come out of the pan. Recipe tips This buttermilk pancake recipe tastes great with bacon or blueberries on top." }, "content_info": { "domain": "Food & Cooking", "subdomain": "Recipes" } }