_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68bad245eb3bdbfd0cc00e01"
} | 6172cc5b3e550a7ab610237e3b602016aa9bc11dc91c96431a184406bae43d34 | Courgette risotto recipe
Courgette and lemon risotto An average of 4.3 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/courgette_and_lemon_44907_16x9.jpg This gorgeous courgette risotto is a favourite with kids and the cold leftovers can be used to make tasty arancini. Each serving provides 440kcal, 11g protein, 42g carbohydrate (of which 2g sugars), 21g fat (of which 13g saturates), 1.5g fibre and 1.4g salt. 750ml/1¼ pints chicken or vegetable stock25g/1oz unsalted butter2 shallots, finely chopped1 garlic clove, finely chopped3 sprigs fresh thyme, leaves only200g/7oz risotto rice200ml/7fl oz white wine200g/7oz courgettes, trimmed, cut into 1cm/½in cubes4 heaped tbsp grated parmesan, plus extra to serve1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juicesalt and freshly ground black pepper 750ml/1¼ pints chicken or vegetable stock 25g/1oz unsalted butter 2 shallots, finely chopped 1 garlic clove, finely chopped 3 sprigs fresh thyme, leaves only 200g/7oz risotto rice 200ml/7fl oz white wine 200g/7oz courgettes, trimmed, cut into 1cm/½in cubes 4 heaped tbsp grated parmesan, plus extra to serve 1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juice salt and freshly ground black pepper Method Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan. Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened. Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated. Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated. Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly. Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly. When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/courgette_and_lemon_44907",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Courgette risotto recipe",
"content": "Courgette and lemon risotto An average of 4.3 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/courgette_and_lemon_44907_16x9.jpg This gorgeous courgette risotto is a favourite with kids and the cold leftovers can be used to make tasty arancini. Each serving provides 440kcal, 11g protein, 42g carbohydrate (of which 2g sugars), 21g fat (of which 13g saturates), 1.5g fibre and 1.4g salt. 750ml/1¼ pints chicken or vegetable stock25g/1oz unsalted butter2 shallots, finely chopped1 garlic clove, finely chopped3 sprigs fresh thyme, leaves only200g/7oz risotto rice200ml/7fl oz white wine200g/7oz courgettes, trimmed, cut into 1cm/½in cubes4 heaped tbsp grated parmesan, plus extra to serve1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juicesalt and freshly ground black pepper 750ml/1¼ pints chicken or vegetable stock 25g/1oz unsalted butter 2 shallots, finely chopped 1 garlic clove, finely chopped 3 sprigs fresh thyme, leaves only 200g/7oz risotto rice 200ml/7fl oz white wine 200g/7oz courgettes, trimmed, cut into 1cm/½in cubes 4 heaped tbsp grated parmesan, plus extra to serve 1 unwaxed lemon, finely grated zest, plus 1 tbsp lemon juice salt and freshly ground black pepper Method Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened.Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated.Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly.When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan. Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Bring the stock to a simmer in a saucepan, then keep warm over a low-medium heat. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened. Heat the butter in a large, heavy-based saucepan over a medium heat. Add the shallots, garlic and thyme and fry for 1-2 minutes, or until softened. Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated. Add the rice and stir well until it is coated in the melted butter. Add the wine and simmer until it has almost evaporated. Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly. Add a couple of ladlefuls of the hot stock to the pan, bringing each to a simmer and stirring regularly, until the rice has absorbed most of the liquid. Continue to add the stock a little at a time, stirring the rice regularly. When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. When half of the stock has been added to the rice, stir in the courgettes, then continue to add the remaining stock until the rice is tender but has a slight bite ̶ about 15-18 minutes total cooking time. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan. Stir in the parmesan, lemon zest and lemon juice (to taste). Season well with salt and freshly ground black pepper. Serve in bowls, sprinkled with more grated parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad245eb3bdbfd0cc00e02"
} | fadd4dca6cf7c9e884698d793b9527f482326bccea6371cf8af63876896625ad | Baked feta pasta recipe
An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiktok_baked_feta_pasta_31177_16x9.jpg Try our version of this super simple baked feta pasta – an ideal way to effortlessly feed the family on a weeknight. 200g/7oz feta 500g/1lb 2oz sweet cherry tomatoes 1 large garlic clove, roughly chopped1 tbsp dried mixed herbs 2 tbsp olive oil2 tbsp dry white wine (optional) 400g/14oz dried pasta of choice, such as fusilli 1 small bunch fresh basil, roughly choppedsea salt and freshly cracked black pepper 200g/7oz feta 500g/1lb 2oz sweet cherry tomatoes 1 large garlic clove, roughly chopped 1 tbsp dried mixed herbs 2 tbsp olive oil 2 tbsp dry white wine (optional) 400g/14oz dried pasta of choice, such as fusilli 1 small bunch fresh basil, roughly chopped sea salt and freshly cracked black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper.Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside.Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce.Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper. Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside. Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce. Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce. Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Recipe tips The white wine is not essential but a great addition to this dish. Use a good quality wine that you can drink and enjoy as the perfect pairing. If you choose not to use the white wine, you might need a touch more pasta water to loosen the sauce. Any type of pasta can be used for this recipe, but a ribbed or spiral variety, such as fusilli, is best to allow it to be well coated in the sauce. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tiktok_baked_feta_pasta_31177",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked feta pasta recipe",
"content": "An average of 4.2 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tiktok_baked_feta_pasta_31177_16x9.jpg Try our version of this super simple baked feta pasta – an ideal way to effortlessly feed the family on a weeknight. 200g/7oz feta 500g/1lb 2oz sweet cherry tomatoes 1 large garlic clove, roughly chopped1 tbsp dried mixed herbs 2 tbsp olive oil2 tbsp dry white wine (optional) 400g/14oz dried pasta of choice, such as fusilli 1 small bunch fresh basil, roughly choppedsea salt and freshly cracked black pepper 200g/7oz feta 500g/1lb 2oz sweet cherry tomatoes 1 large garlic clove, roughly chopped 1 tbsp dried mixed herbs 2 tbsp olive oil 2 tbsp dry white wine (optional) 400g/14oz dried pasta of choice, such as fusilli 1 small bunch fresh basil, roughly chopped sea salt and freshly cracked black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper.Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside.Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce.Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper. Place the block of feta in the centre of a large baking dish and surround with the cherry tomatoes. Sprinkle over the garlic and dried mixed herbs, then drizzle over the oil and white wine, if using. Season generously with salt and freshly cracked black pepper. Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Bake for 25–30 minutes until the feta is soft and the tomatoes are blistered and starting to caramelise. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside. Meanwhile, cook the pasta according to packet instructions. Once cooked, drain the pasta, reserving 100ml/3½fl oz of the pasta water. Set aside. Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce. Remove the baking dish from the oven and use a fork to squash the tomatoes, then stir through the baked feta. Add the reserved pasta water and stir through the tomatoes and feta to make a thick, creamy sauce. Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Add the pasta to the sauce. Sprinkle in half the basil then stir all the ingredients together. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Finish the dish with a crack of black pepper and the remaining basil. Serve straight to the table and enjoy. Recipe tips The white wine is not essential but a great addition to this dish. Use a good quality wine that you can drink and enjoy as the perfect pairing. If you choose not to use the white wine, you might need a touch more pasta water to loosen the sauce. Any type of pasta can be used for this recipe, but a ribbed or spiral variety, such as fusilli, is best to allow it to be well coated in the sauce."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad245eb3bdbfd0cc00e03"
} | ec4c5b36f0cb45168c6c27b52909eb4007102b43b411d8bb43c6231ec4db818a | Mary Berry's pistou linguine recipe
An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistou_linguini_37127_16x9.jpg Pistou is a classic provençal sauce made of basil, garlic and olive oil, similar to pesto but without the pine nuts and Parmesan. Mary's creamy, herby sauce is the perfect partner for pasta. 4 tbsp roughly chopped flatleaf parsley4 tbsp roughly chopped fresh basil2 tbsp roughly snipped fresh chives 2 garlic cloves, crushed1 lemon, juice only200g/7oz full-fat crème fraîchesalt and freshly ground black pepper 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped fresh basil 2 tbsp roughly snipped fresh chives 2 garlic cloves, crushed 1 lemon, juice only 200g/7oz full-fat crème fraîche salt and freshly ground black pepper 300g/10½oz fine linguine pastaknob of butter500g/1lb 2oz chestnut mushrooms, sliced75g/2½oz Parmesan (or alternative vegetarian hard cheese), finely grated 300g/10½oz fine linguine pasta knob of butter 500g/1lb 2oz chestnut mushrooms, sliced 75g/2½oz Parmesan (or alternative vegetarian hard cheese), finely grated Method For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper.Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water.Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl.Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add most of the Parmesan and mushrooms. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper. For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper. Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water. Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water. Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl. Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl. Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add most of the Parmesan and mushrooms. Add most of the Parmesan and mushrooms. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. Recipe tips The pistou can be made up to a day ahead and kept in the fridge until needed. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pistou_linguini_37127",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's pistou linguine recipe",
"content": "An average of 4.6 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pistou_linguini_37127_16x9.jpg Pistou is a classic provençal sauce made of basil, garlic and olive oil, similar to pesto but without the pine nuts and Parmesan. Mary's creamy, herby sauce is the perfect partner for pasta. 4 tbsp roughly chopped flatleaf parsley4 tbsp roughly chopped fresh basil2 tbsp roughly snipped fresh chives 2 garlic cloves, crushed1 lemon, juice only200g/7oz full-fat crème fraîchesalt and freshly ground black pepper 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped fresh basil 2 tbsp roughly snipped fresh chives 2 garlic cloves, crushed 1 lemon, juice only 200g/7oz full-fat crème fraîche salt and freshly ground black pepper 300g/10½oz fine linguine pastaknob of butter500g/1lb 2oz chestnut mushrooms, sliced75g/2½oz Parmesan (or alternative vegetarian hard cheese), finely grated 300g/10½oz fine linguine pasta knob of butter 500g/1lb 2oz chestnut mushrooms, sliced 75g/2½oz Parmesan (or alternative vegetarian hard cheese), finely grated Method For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper.Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water.Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl.Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add most of the Parmesan and mushrooms. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper. For the pistou, blend the herbs, garlic, lemon juice and crème fraîche in a food processor until finely chopped. Season well with salt and pepper. Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water. Cook the linguine in a large pan of salted boiling water according to the packet instructions. Drain, reserving 2 tablespoons of the pasta water. Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl. Melt the butter in a deep frying pan, add the mushrooms and fry over a high heat for a few minutes. Cover with a lid for 3 minutes, remove the lid and cook off any liquid over a high heat until the mushrooms are golden brown. Spoon into a bowl. Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add the pistou to the frying pan and bring to the boil. Add the pasta and reserved water, season with salt and pepper and toss until coated. Add most of the Parmesan and mushrooms. Add most of the Parmesan and mushrooms. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. Tip the pasta into bowls and scatter with the remaining Parmesan and mushrooms. Check the seasoning, adding more salt and pepper if necessary, and serve. Recipe tips The pistou can be made up to a day ahead and kept in the fridge until needed."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad245eb3bdbfd0cc00e04"
} | 940329ff2e137af92e2a46ac9c176909cdf64402b1e2cdda635fa7ab5f7d84ac | Penne with spicy tomato and mozzarella sauce recipe
An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pennewithspicytomato_92443_16x9.jpg This is a simple and tasty pasta recipe - perfect for students. Add more or less chilli to taste. 2 tsp olive oil1 onion, finely chopped3 garlic cloves, finely chopped1 red chilli, seeds removed, finely chopped400g tin chopped tomatoes splash red wine vinegar 1 tbsp tomato puréeTabasco sauce, to taste1 tsp sugarsmall bunch fresh basil leaves, torn125g ball fresh buffalo mozzarella, crumbled400g/14oz dried penne pasta, cooked according to packet instructions, drainedgrated Parmesan, to servesalt and freshly ground black pepper 2 tsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 red chilli, seeds removed, finely chopped 400g tin chopped tomatoes splash red wine vinegar 1 tbsp tomato purée Tabasco sauce, to taste 1 tsp sugar small bunch fresh basil leaves, torn 125g ball fresh buffalo mozzarella, crumbled 400g/14oz dried penne pasta, cooked according to packet instructions, drained grated Parmesan, to serve salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes.Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume.Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan. Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes. Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume. Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pennewithspicytomato_92443",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Penne with spicy tomato and mozzarella sauce recipe",
"content": "An average of 4.8 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pennewithspicytomato_92443_16x9.jpg This is a simple and tasty pasta recipe - perfect for students. Add more or less chilli to taste. 2 tsp olive oil1 onion, finely chopped3 garlic cloves, finely chopped1 red chilli, seeds removed, finely chopped400g tin chopped tomatoes splash red wine vinegar 1 tbsp tomato puréeTabasco sauce, to taste1 tsp sugarsmall bunch fresh basil leaves, torn125g ball fresh buffalo mozzarella, crumbled400g/14oz dried penne pasta, cooked according to packet instructions, drainedgrated Parmesan, to servesalt and freshly ground black pepper 2 tsp olive oil 1 onion, finely chopped 3 garlic cloves, finely chopped 1 red chilli, seeds removed, finely chopped 400g tin chopped tomatoes splash red wine vinegar 1 tbsp tomato purée Tabasco sauce, to taste 1 tsp sugar small bunch fresh basil leaves, torn 125g ball fresh buffalo mozzarella, crumbled 400g/14oz dried penne pasta, cooked according to packet instructions, drained grated Parmesan, to serve salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes.Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume.Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan. Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes. Heat the oil in a saucepan over a medium heat. Add the onion and fry for 4-5 minutes, or until softened and beginning to colour. Add the garlic and chilli and continue to fry for 1-2 minutes. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Pour in the chopped tomatoes, red wine vinegar, tomato purée, a splash or two of Tabasco (to taste), sugar and half of the basil leaves, and stir well. Season with salt and pepper. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume. Bring the mixture to a simmer, then continue to simmer until the sauce has thickened and reduced in volume. Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Just before serving, stir the crumbled mozzarella into the tomato sauce. Then stir the drained pasta into the sauce. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan. Divide the pasta and sauce equally among four serving plates. Sprinkle over the remaining basil leaves and the grated Parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad246eb3bdbfd0cc00e05"
} | 17afa3379e3fc9b45b0979dca5ea2a251ff78a166487737cb7565125632c116b | Porcini nut patties recipe
An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/porcini_nut_patties_99470_16x9.jpg Nut roast doesn't have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts. This meal, when served as 15 portions, provides 267kcal, 6g protein, 18g carbohydrates (of which 5g sugars), 18g fat (of which 1.5g saturates), 3.5g fibre and 0.4g salt per portion. 40g/1¾oz dried porcini mushrooms300ml/10½fl oz hot water from the kettle250g/9oz chestnut mushrooms150g/5oz chestnuts, cooked and peeled1 x 400g/14oz tin flageolet beans, drained100g/3½oz Macadamia nuts1 free-range egg3 tbsp honey3 tbsp soy sauce100g/3½oz breadcrumbs2 tbsp groundnut oil, plus extra for greasing200g/7oz kale 40g/1¾oz dried porcini mushrooms 300ml/10½fl oz hot water from the kettle 250g/9oz chestnut mushrooms 150g/5oz chestnuts, cooked and peeled 1 x 400g/14oz tin flageolet beans, drained 100g/3½oz Macadamia nuts 1 free-range egg 3 tbsp honey 3 tbsp soy sauce 100g/3½oz breadcrumbs 2 tbsp groundnut oil, plus extra for greasing 200g/7oz kale Method Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.Soak the porcini mushrooms in the water in a small bowl for ten minutes.Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.Serve the nut roast patties with the kale alongside. Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil. Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil. Soak the porcini mushrooms in the water in a small bowl for ten minutes. Soak the porcini mushrooms in the water in a small bowl for ten minutes. Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture. Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture. Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again. Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again. Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well. Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well. Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully. Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully. Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender. Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender. Serve the nut roast patties with the kale alongside. Serve the nut roast patties with the kale alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/porcini_nut_patties_99470",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Porcini nut patties recipe",
"content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/porcini_nut_patties_99470_16x9.jpg Nut roast doesn't have to be dry, leaden or worthy. These little patties have juicy, rich mushrooms and tasty macadamia nuts. This meal, when served as 15 portions, provides 267kcal, 6g protein, 18g carbohydrates (of which 5g sugars), 18g fat (of which 1.5g saturates), 3.5g fibre and 0.4g salt per portion. 40g/1¾oz dried porcini mushrooms300ml/10½fl oz hot water from the kettle250g/9oz chestnut mushrooms150g/5oz chestnuts, cooked and peeled1 x 400g/14oz tin flageolet beans, drained100g/3½oz Macadamia nuts1 free-range egg3 tbsp honey3 tbsp soy sauce100g/3½oz breadcrumbs2 tbsp groundnut oil, plus extra for greasing200g/7oz kale 40g/1¾oz dried porcini mushrooms 300ml/10½fl oz hot water from the kettle 250g/9oz chestnut mushrooms 150g/5oz chestnuts, cooked and peeled 1 x 400g/14oz tin flageolet beans, drained 100g/3½oz Macadamia nuts 1 free-range egg 3 tbsp honey 3 tbsp soy sauce 100g/3½oz breadcrumbs 2 tbsp groundnut oil, plus extra for greasing 200g/7oz kale Method Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil.Soak the porcini mushrooms in the water in a small bowl for ten minutes.Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture.Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again.Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well.Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully.Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender.Serve the nut roast patties with the kale alongside. Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil. Preheat the oven to 200C/400F/Gas 6. Grease a baking tray with oil. Soak the porcini mushrooms in the water in a small bowl for ten minutes. Soak the porcini mushrooms in the water in a small bowl for ten minutes. Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture. Add the chestnut mushrooms, chestnuts, flageolet beans and macadamia nuts to a food processor. Blend for a short amount of time, until you have a rough paste with a little texture. Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again. Drain the porcini, reserving the soaking liquid (use this for another dish, like mushroom risotto or soup). Add the porcini to the food processor and blend again. Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well. Tip the contents of the food processor into a large bowl and mix in the egg, honey and soy sauce. Finally, add the breadcrumbs and stir well. Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully. Shape into patties using your hands and place onto the oiled baking tray. Bake in the oven for 25-30 minutes, but watch them carefully. Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender. Meanwhile cook the kale in a covered pan with a few tablespoons of the reserved porcini stock for five minutes, or until tender. Serve the nut roast patties with the kale alongside. Serve the nut roast patties with the kale alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad246eb3bdbfd0cc00e06"
} | 66e7dc2a5bb1774acef286fe4c2d5ab76577a4c915400c83274aee76544e6e1f | Parsnip rosti recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/parnsip_rosti_83149_16x9.jpg This parsnip rosti is crunchy outside and soft inside – it's even better a tiny bit burnt. Alongside a roast dinner or a wintry stew, parsnips make a nice alternative to potatoes. 300g/10½oz parsnips, grated300g/10½oz sweet potatoes, grated pinch dried chilli flakes1 small bunch fresh coriander, leaves reserved, stalks finely chopped 1 garlic clove, crushed½ tsp ground coriander ½ tsp ground cumin1 tsp black onion seeds 1–2 tbsp plain flour1 medium free-range egg, beaten4 tbsp olive oil150g/5½oz Greek-style yoghurtharissa paste, to taste 300g/10½oz parsnips, grated 300g/10½oz sweet potatoes, grated pinch dried chilli flakes 1 small bunch fresh coriander, leaves reserved, stalks finely chopped 1 garlic clove, crushed ½ tsp ground coriander ½ tsp ground cumin 1 tsp black onion seeds 1–2 tbsp plain flour 1 medium free-range egg, beaten 4 tbsp olive oil 150g/5½oz Greek-style yoghurt harissa paste, to taste Method Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds.Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve.Mix the yoghurt and harissa in a small bowl.To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top. Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds. Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds. Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve. Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve. Mix the yoghurt and harissa in a small bowl. Mix the yoghurt and harissa in a small bowl. To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top. To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/parnsip_rosti_83149",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Parsnip rosti 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/parnsip_rosti_83149_16x9.jpg This parsnip rosti is crunchy outside and soft inside – it's even better a tiny bit burnt. Alongside a roast dinner or a wintry stew, parsnips make a nice alternative to potatoes. 300g/10½oz parsnips, grated300g/10½oz sweet potatoes, grated pinch dried chilli flakes1 small bunch fresh coriander, leaves reserved, stalks finely chopped 1 garlic clove, crushed½ tsp ground coriander ½ tsp ground cumin1 tsp black onion seeds 1–2 tbsp plain flour1 medium free-range egg, beaten4 tbsp olive oil150g/5½oz Greek-style yoghurtharissa paste, to taste 300g/10½oz parsnips, grated 300g/10½oz sweet potatoes, grated pinch dried chilli flakes 1 small bunch fresh coriander, leaves reserved, stalks finely chopped 1 garlic clove, crushed ½ tsp ground coriander ½ tsp ground cumin 1 tsp black onion seeds 1–2 tbsp plain flour 1 medium free-range egg, beaten 4 tbsp olive oil 150g/5½oz Greek-style yoghurt harissa paste, to taste Method Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds.Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve.Mix the yoghurt and harissa in a small bowl.To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top. Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds. Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds. Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve. Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve. Mix the yoghurt and harissa in a small bowl. Mix the yoghurt and harissa in a small bowl. To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top. To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad246eb3bdbfd0cc00e07"
} | 9d9137c863c1910f447f3612b6848fe9d640652628da54e415a60533f7195ede | Four cheese pizza recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/four_cheese_pizzas_11912_16x9.jpg Pizza ai quattro formaggi – pizza with four cheeses – can be rossa (red) with a base of tomato or bianca (white) with just the cheese. For this recipe you will need a pizza stone (alternatively preheat a heavy baking tray). 5g fresh yeast or 2.5g dried fast-action yeast½ tsp caster sugar300g/10½oz ‘00’ flour200g/7oz strong white bread flour, plus extra for sprinkling2 tsp salt35ml/1¼fl oz olive oil, plus extra for greasing 5g fresh yeast or 2.5g dried fast-action yeast ½ tsp caster sugar 300g/10½oz ‘00’ flour 200g/7oz strong white bread flour, plus extra for sprinkling 2 tsp salt 35ml/1¼fl oz olive oil, plus extra for greasing 300g/10½oz passata (optional)140g/5oz mozzarella, well drained and ripped into small pieces120g/4¼oz gorgonzola, cubed100g/3½oz fontina, roughly grated60g/2¼oz Parmesan, very finely gratedfreshly ground black pepper 300g/10½oz passata (optional) 140g/5oz mozzarella, well drained and ripped into small pieces 120g/4¼oz gorgonzola, cubed 100g/3½oz fontina, roughly grated 60g/2¼oz Parmesan, very finely grated freshly ground black pepper Method In a jug, dissolve the yeast in 300ml/10fl oz tepid water then add the sugar. Leave in a warm place for 10 minutes, or until it starts to bubble gently. Put the flours in a large bowl, make a well in the centre and pour in half of the yeast mixture. Mix then add the salt and oil and mix again before adding the rest of the yeast mixture. Bring the dough together with your hands or a wooden spoon. Grease your hands and a work surface with olive oil and turn the dough out. Knead, using the heel of your hand to fold the dough up and over itself, for 3 minutes. Put the dough in a clean, lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 2 hours, or until it doubles in size. Turn the dough out onto a lightly floured surface and cut in two, then tuck the corners under to make neat balls. Put on a tray, cover with cling film and leave to prove again for another 20 minutes.Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or heavy baking trays (baking trays are less effective than pizza stones but will still help the base cook quickly). Dust a work surface with flour, roll each dough ball into a circle and dimple with oily fingertips. If you are adding passata, spread it over the bases. Divide the mozzarella, gorgonzola and fontina cheeses between the pizzas, leaving a small border to allow for melting and making sure the cheeses make a nice patchwork. Sprinkle the Parmesan over the top and grind over black pepper.Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden. In a jug, dissolve the yeast in 300ml/10fl oz tepid water then add the sugar. Leave in a warm place for 10 minutes, or until it starts to bubble gently. Put the flours in a large bowl, make a well in the centre and pour in half of the yeast mixture. Mix then add the salt and oil and mix again before adding the rest of the yeast mixture. Bring the dough together with your hands or a wooden spoon. In a jug, dissolve the yeast in 300ml/10fl oz tepid water then add the sugar. Leave in a warm place for 10 minutes, or until it starts to bubble gently. Put the flours in a large bowl, make a well in the centre and pour in half of the yeast mixture. Mix then add the salt and oil and mix again before adding the rest of the yeast mixture. Bring the dough together with your hands or a wooden spoon. Grease your hands and a work surface with olive oil and turn the dough out. Knead, using the heel of your hand to fold the dough up and over itself, for 3 minutes. Put the dough in a clean, lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 2 hours, or until it doubles in size. Grease your hands and a work surface with olive oil and turn the dough out. Knead, using the heel of your hand to fold the dough up and over itself, for 3 minutes. Put the dough in a clean, lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 2 hours, or until it doubles in size. Turn the dough out onto a lightly floured surface and cut in two, then tuck the corners under to make neat balls. Put on a tray, cover with cling film and leave to prove again for another 20 minutes. Turn the dough out onto a lightly floured surface and cut in two, then tuck the corners under to make neat balls. Put on a tray, cover with cling film and leave to prove again for another 20 minutes. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or heavy baking trays (baking trays are less effective than pizza stones but will still help the base cook quickly). Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or heavy baking trays (baking trays are less effective than pizza stones but will still help the base cook quickly). Dust a work surface with flour, roll each dough ball into a circle and dimple with oily fingertips. If you are adding passata, spread it over the bases. Divide the mozzarella, gorgonzola and fontina cheeses between the pizzas, leaving a small border to allow for melting and making sure the cheeses make a nice patchwork. Sprinkle the Parmesan over the top and grind over black pepper. Dust a work surface with flour, roll each dough ball into a circle and dimple with oily fingertips. If you are adding passata, spread it over the bases. Divide the mozzarella, gorgonzola and fontina cheeses between the pizzas, leaving a small border to allow for melting and making sure the cheeses make a nice patchwork. Sprinkle the Parmesan over the top and grind over black pepper. Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden. Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden. Recipe tips This straightforward pizza dough produces a pizza that is somewhere between a thin and crisp-edged Roman pizza and the plumper bordered Neapolitan one. It is not a wet dough, but kneading with oily hands on an oily surface prevents the incorporation of too much extra flour. It also lends flavour and helps give a deep colour as it bakes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/four_cheese_pizzas_11912",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Four cheese pizza recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/four_cheese_pizzas_11912_16x9.jpg Pizza ai quattro formaggi – pizza with four cheeses – can be rossa (red) with a base of tomato or bianca (white) with just the cheese. For this recipe you will need a pizza stone (alternatively preheat a heavy baking tray). 5g fresh yeast or 2.5g dried fast-action yeast½ tsp caster sugar300g/10½oz ‘00’ flour200g/7oz strong white bread flour, plus extra for sprinkling2 tsp salt35ml/1¼fl oz olive oil, plus extra for greasing 5g fresh yeast or 2.5g dried fast-action yeast ½ tsp caster sugar 300g/10½oz ‘00’ flour 200g/7oz strong white bread flour, plus extra for sprinkling 2 tsp salt 35ml/1¼fl oz olive oil, plus extra for greasing 300g/10½oz passata (optional)140g/5oz mozzarella, well drained and ripped into small pieces120g/4¼oz gorgonzola, cubed100g/3½oz fontina, roughly grated60g/2¼oz Parmesan, very finely gratedfreshly ground black pepper 300g/10½oz passata (optional) 140g/5oz mozzarella, well drained and ripped into small pieces 120g/4¼oz gorgonzola, cubed 100g/3½oz fontina, roughly grated 60g/2¼oz Parmesan, very finely grated freshly ground black pepper Method In a jug, dissolve the yeast in 300ml/10fl oz tepid water then add the sugar. Leave in a warm place for 10 minutes, or until it starts to bubble gently. Put the flours in a large bowl, make a well in the centre and pour in half of the yeast mixture. Mix then add the salt and oil and mix again before adding the rest of the yeast mixture. Bring the dough together with your hands or a wooden spoon. Grease your hands and a work surface with olive oil and turn the dough out. Knead, using the heel of your hand to fold the dough up and over itself, for 3 minutes. Put the dough in a clean, lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 2 hours, or until it doubles in size. Turn the dough out onto a lightly floured surface and cut in two, then tuck the corners under to make neat balls. Put on a tray, cover with cling film and leave to prove again for another 20 minutes.Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or heavy baking trays (baking trays are less effective than pizza stones but will still help the base cook quickly). Dust a work surface with flour, roll each dough ball into a circle and dimple with oily fingertips. If you are adding passata, spread it over the bases. Divide the mozzarella, gorgonzola and fontina cheeses between the pizzas, leaving a small border to allow for melting and making sure the cheeses make a nice patchwork. Sprinkle the Parmesan over the top and grind over black pepper.Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden. In a jug, dissolve the yeast in 300ml/10fl oz tepid water then add the sugar. Leave in a warm place for 10 minutes, or until it starts to bubble gently. Put the flours in a large bowl, make a well in the centre and pour in half of the yeast mixture. Mix then add the salt and oil and mix again before adding the rest of the yeast mixture. Bring the dough together with your hands or a wooden spoon. In a jug, dissolve the yeast in 300ml/10fl oz tepid water then add the sugar. Leave in a warm place for 10 minutes, or until it starts to bubble gently. Put the flours in a large bowl, make a well in the centre and pour in half of the yeast mixture. Mix then add the salt and oil and mix again before adding the rest of the yeast mixture. Bring the dough together with your hands or a wooden spoon. Grease your hands and a work surface with olive oil and turn the dough out. Knead, using the heel of your hand to fold the dough up and over itself, for 3 minutes. Put the dough in a clean, lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 2 hours, or until it doubles in size. Grease your hands and a work surface with olive oil and turn the dough out. Knead, using the heel of your hand to fold the dough up and over itself, for 3 minutes. Put the dough in a clean, lightly oiled bowl, cover with a damp tea towel and leave to prove in a warm place for 2 hours, or until it doubles in size. Turn the dough out onto a lightly floured surface and cut in two, then tuck the corners under to make neat balls. Put on a tray, cover with cling film and leave to prove again for another 20 minutes. Turn the dough out onto a lightly floured surface and cut in two, then tuck the corners under to make neat balls. Put on a tray, cover with cling film and leave to prove again for another 20 minutes. Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or heavy baking trays (baking trays are less effective than pizza stones but will still help the base cook quickly). Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or heavy baking trays (baking trays are less effective than pizza stones but will still help the base cook quickly). Dust a work surface with flour, roll each dough ball into a circle and dimple with oily fingertips. If you are adding passata, spread it over the bases. Divide the mozzarella, gorgonzola and fontina cheeses between the pizzas, leaving a small border to allow for melting and making sure the cheeses make a nice patchwork. Sprinkle the Parmesan over the top and grind over black pepper. Dust a work surface with flour, roll each dough ball into a circle and dimple with oily fingertips. If you are adding passata, spread it over the bases. Divide the mozzarella, gorgonzola and fontina cheeses between the pizzas, leaving a small border to allow for melting and making sure the cheeses make a nice patchwork. Sprinkle the Parmesan over the top and grind over black pepper. Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden. Transfer the pizzas to the pizza stones and bake in the middle of the oven for 15 minutes or until the cheeses have melted and the edges are golden. Recipe tips This straightforward pizza dough produces a pizza that is somewhere between a thin and crisp-edged Roman pizza and the plumper bordered Neapolitan one. It is not a wet dough, but kneading with oily hands on an oily surface prevents the incorporation of too much extra flour. It also lends flavour and helps give a deep colour as it bakes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad247eb3bdbfd0cc00e08"
} | 49008c3b4ae071a94e07f487e08fcdbf9a861d2331428fb75589f80209e208cb | Asparagus risotto recipe
An average of 4.4 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagusrisotto_85593_16x9.jpg Asparagus risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. 6 asparagus spears, woody ends removed1 tbsp olive oil1 shallot, chopped1 garlic clove, chopped200g/7oz risotto rice (eg carnaroli or arborio)250ml/9fl oz white wine500ml/18fl oz hot vegetable stock25g/1oz unsalted butter75g/2¾oz Parmesan (or a similar vegetarian hard cheese), gratedsalt and freshly ground black pepper 6 asparagus spears, woody ends removed 1 tbsp olive oil 1 shallot, chopped 1 garlic clove, chopped 200g/7oz risotto rice (eg carnaroli or arborio) 250ml/9fl oz white wine 500ml/18fl oz hot vegetable stock 25g/1oz unsalted butter 75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated salt and freshly ground black pepper 120g/4¼oz Parmesan (or a similar vegetarian hard cheese) 120g/4¼oz Parmesan (or a similar vegetarian hard cheese) Method Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside.For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil. Add the wine and simmer until absorbed by the rice.Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock). Add the asparagus, butter and Parmesan, season, to taste, with salt and freshly ground black pepper and stir well.For the Parmesan crisps, preheat the oven to 170C/150C fan/Gas 3 and line a baking tray with baking paper. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread. Press the piles of Parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set.To serve, divide the risotto equally among two serving dishes and top with the Parmesan crisps. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil. Add the wine and simmer until absorbed by the rice. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil. Add the wine and simmer until absorbed by the rice. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock). Add the asparagus, butter and Parmesan, season, to taste, with salt and freshly ground black pepper and stir well. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock). Add the asparagus, butter and Parmesan, season, to taste, with salt and freshly ground black pepper and stir well. For the Parmesan crisps, preheat the oven to 170C/150C fan/Gas 3 and line a baking tray with baking paper. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread. Press the piles of Parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set. For the Parmesan crisps, preheat the oven to 170C/150C fan/Gas 3 and line a baking tray with baking paper. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread. Press the piles of Parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set. To serve, divide the risotto equally among two serving dishes and top with the Parmesan crisps. To serve, divide the risotto equally among two serving dishes and top with the Parmesan crisps. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/asparagusrisotto_85593",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Asparagus risotto recipe",
"content": "An average of 4.4 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/asparagusrisotto_85593_16x9.jpg Asparagus risotto is a great way to make the most of top-notch British asparagus. Try it topped with homemade Parmesan crisps. 6 asparagus spears, woody ends removed1 tbsp olive oil1 shallot, chopped1 garlic clove, chopped200g/7oz risotto rice (eg carnaroli or arborio)250ml/9fl oz white wine500ml/18fl oz hot vegetable stock25g/1oz unsalted butter75g/2¾oz Parmesan (or a similar vegetarian hard cheese), gratedsalt and freshly ground black pepper 6 asparagus spears, woody ends removed 1 tbsp olive oil 1 shallot, chopped 1 garlic clove, chopped 200g/7oz risotto rice (eg carnaroli or arborio) 250ml/9fl oz white wine 500ml/18fl oz hot vegetable stock 25g/1oz unsalted butter 75g/2¾oz Parmesan (or a similar vegetarian hard cheese), grated salt and freshly ground black pepper 120g/4¼oz Parmesan (or a similar vegetarian hard cheese) 120g/4¼oz Parmesan (or a similar vegetarian hard cheese) Method Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside.For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil. Add the wine and simmer until absorbed by the rice.Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock). Add the asparagus, butter and Parmesan, season, to taste, with salt and freshly ground black pepper and stir well.For the Parmesan crisps, preheat the oven to 170C/150C fan/Gas 3 and line a baking tray with baking paper. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread. Press the piles of Parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set.To serve, divide the risotto equally among two serving dishes and top with the Parmesan crisps. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside. Cook the asparagus in boiling water for a few minutes until just tender. Drain and allow them to cool, then chop into small pieces and set aside. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil. Add the wine and simmer until absorbed by the rice. For the risotto, heat the oil in a pan and gently fry the shallot and garlic until softened but not coloured. Add the rice and fry for one minute, stirring frequently, until coated in the oil. Add the wine and simmer until absorbed by the rice. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock). Add the asparagus, butter and Parmesan, season, to taste, with salt and freshly ground black pepper and stir well. Add the hot vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the stock has been absorbed (you may not need all the stock). Add the asparagus, butter and Parmesan, season, to taste, with salt and freshly ground black pepper and stir well. For the Parmesan crisps, preheat the oven to 170C/150C fan/Gas 3 and line a baking tray with baking paper. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread. Press the piles of Parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set. For the Parmesan crisps, preheat the oven to 170C/150C fan/Gas 3 and line a baking tray with baking paper. Divide the cheese into six small piles leaving plenty of space between them as the Parmesan will spread. Press the piles of Parmesan down to flatten them, then transfer to the oven and bake for 6-8 minutes, until golden-brown. Remove from the oven and allow to cool and set. To serve, divide the risotto equally among two serving dishes and top with the Parmesan crisps. To serve, divide the risotto equally among two serving dishes and top with the Parmesan crisps."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad247eb3bdbfd0cc00e09"
} | 0d739f9445c18460b1b35fde704c8076be2e2c303d2e604f105038f0b4fccf5b | Perfect mushroom risotto recipe
An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/perfect_mushroom_risotto_34158_16x9.jpg The secret to a perfect mushroom risotto is keeping a creamy, almost soupy texture at the end, and not over-cooking it to stodge. Feel free to use a mix of mushrooms depending on what's available. Wild mushrooms have a more distinctive flavour, but cultivated chestnut or portobello mushrooms are still very good. 1.2 litre/2 pints chicken stock or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes)15g/½oz dried porcini mushrooms (or dried mixed mushrooms)200g/7oz mixed mushrooms, such as chestnut, oyster, or wild mushrooms 75g/2½oz unsalted butter, cubed1–2 garlic cloves, finely chopped 2 tbsp olive oil 1 shallot, finely chopped250g/9oz carnaroli or arborio risotto rice 100ml/3½fl oz dry white wine 50g/1¾oz freshly grated Parmesan (or similar vegetarian hard cheese), plus extra to servesmall handful flatleaf parsley, choppedsalt and freshly ground black pepper 1.2 litre/2 pints chicken stock or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes) 15g/½oz dried porcini mushrooms (or dried mixed mushrooms) 200g/7oz mixed mushrooms, such as chestnut, oyster, or wild mushrooms 75g/2½oz unsalted butter, cubed 1–2 garlic cloves, finely chopped 2 tbsp olive oil 1 shallot, finely chopped 250g/9oz carnaroli or arborio risotto rice 100ml/3½fl oz dry white wine 50g/1¾oz freshly grated Parmesan (or similar vegetarian hard cheese), plus extra to serve small handful flatleaf parsley, chopped salt and freshly ground black pepper Method Add the chicken (or vegetable) stock and dried mushrooms to a large pan and bring to a simmer.To prepare the mixed mushrooms, finely chop any cultivated mushrooms (such as chestnut or portobello), and tear any wild mushrooms into small pieces to keep an interesting shape and mix of textures.Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside. Heat the olive oil in a large pan over a medium heat. Gently fry the shallot until softened, but not browned. Add the rice, stir to coat in the oil and cook for 3 minutes. Add the wine to the pan and cook until absorbed completely. Start adding the hot stock, one ladle at a time (if you don’t have a ladle, you could use a mug), allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. When the rice is creamy but retains a little bite, turn off the heat and stir in the remaining butter and Parmesan and cover with a tea towel for 1 minute. The risotto should have a flowing texture, not stodgy and stiff.Add the cooked mushrooms and the dried mushrooms from the stock to the pan. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Taste and season with salt and black pepper. Serve finished with chopped parsley and extra grated Parmesan. Add the chicken (or vegetable) stock and dried mushrooms to a large pan and bring to a simmer. Add the chicken (or vegetable) stock and dried mushrooms to a large pan and bring to a simmer. To prepare the mixed mushrooms, finely chop any cultivated mushrooms (such as chestnut or portobello), and tear any wild mushrooms into small pieces to keep an interesting shape and mix of textures. To prepare the mixed mushrooms, finely chop any cultivated mushrooms (such as chestnut or portobello), and tear any wild mushrooms into small pieces to keep an interesting shape and mix of textures. Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside. Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside. Heat the olive oil in a large pan over a medium heat. Gently fry the shallot until softened, but not browned. Add the rice, stir to coat in the oil and cook for 3 minutes. Add the wine to the pan and cook until absorbed completely. Heat the olive oil in a large pan over a medium heat. Gently fry the shallot until softened, but not browned. Add the rice, stir to coat in the oil and cook for 3 minutes. Add the wine to the pan and cook until absorbed completely. Start adding the hot stock, one ladle at a time (if you don’t have a ladle, you could use a mug), allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. Start adding the hot stock, one ladle at a time (if you don’t have a ladle, you could use a mug), allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. When the rice is creamy but retains a little bite, turn off the heat and stir in the remaining butter and Parmesan and cover with a tea towel for 1 minute. The risotto should have a flowing texture, not stodgy and stiff. When the rice is creamy but retains a little bite, turn off the heat and stir in the remaining butter and Parmesan and cover with a tea towel for 1 minute. The risotto should have a flowing texture, not stodgy and stiff. Add the cooked mushrooms and the dried mushrooms from the stock to the pan. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Taste and season with salt and black pepper. Add the cooked mushrooms and the dried mushrooms from the stock to the pan. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Taste and season with salt and black pepper. Serve finished with chopped parsley and extra grated Parmesan. Serve finished with chopped parsley and extra grated Parmesan. Recipe tips Carnaroli rice will make a creamier risotto, but is a bit more expensive than arborio. Vialone nano is another good choice, if you can find it. If you don't have wine, or don't want to cook with it, you can add a tsp of white wine vinegar instead and increase the amount of stock by 100ml/3½fl oz. Alternatively, if you have any soured cream, you can stir in 1-2 tablespoons right before serving to give that rich tangy flavour. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/perfect_mushroom_risotto_34158",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Perfect mushroom risotto recipe",
"content": "An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/perfect_mushroom_risotto_34158_16x9.jpg The secret to a perfect mushroom risotto is keeping a creamy, almost soupy texture at the end, and not over-cooking it to stodge. Feel free to use a mix of mushrooms depending on what's available. Wild mushrooms have a more distinctive flavour, but cultivated chestnut or portobello mushrooms are still very good. 1.2 litre/2 pints chicken stock or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes)15g/½oz dried porcini mushrooms (or dried mixed mushrooms)200g/7oz mixed mushrooms, such as chestnut, oyster, or wild mushrooms 75g/2½oz unsalted butter, cubed1–2 garlic cloves, finely chopped 2 tbsp olive oil 1 shallot, finely chopped250g/9oz carnaroli or arborio risotto rice 100ml/3½fl oz dry white wine 50g/1¾oz freshly grated Parmesan (or similar vegetarian hard cheese), plus extra to servesmall handful flatleaf parsley, choppedsalt and freshly ground black pepper 1.2 litre/2 pints chicken stock or vegetable stock (fresh stock is best, but you can make it with 2 good quality stock cubes) 15g/½oz dried porcini mushrooms (or dried mixed mushrooms) 200g/7oz mixed mushrooms, such as chestnut, oyster, or wild mushrooms 75g/2½oz unsalted butter, cubed 1–2 garlic cloves, finely chopped 2 tbsp olive oil 1 shallot, finely chopped 250g/9oz carnaroli or arborio risotto rice 100ml/3½fl oz dry white wine 50g/1¾oz freshly grated Parmesan (or similar vegetarian hard cheese), plus extra to serve small handful flatleaf parsley, chopped salt and freshly ground black pepper Method Add the chicken (or vegetable) stock and dried mushrooms to a large pan and bring to a simmer.To prepare the mixed mushrooms, finely chop any cultivated mushrooms (such as chestnut or portobello), and tear any wild mushrooms into small pieces to keep an interesting shape and mix of textures.Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside. Heat the olive oil in a large pan over a medium heat. Gently fry the shallot until softened, but not browned. Add the rice, stir to coat in the oil and cook for 3 minutes. Add the wine to the pan and cook until absorbed completely. Start adding the hot stock, one ladle at a time (if you don’t have a ladle, you could use a mug), allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. When the rice is creamy but retains a little bite, turn off the heat and stir in the remaining butter and Parmesan and cover with a tea towel for 1 minute. The risotto should have a flowing texture, not stodgy and stiff.Add the cooked mushrooms and the dried mushrooms from the stock to the pan. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Taste and season with salt and black pepper. Serve finished with chopped parsley and extra grated Parmesan. Add the chicken (or vegetable) stock and dried mushrooms to a large pan and bring to a simmer. Add the chicken (or vegetable) stock and dried mushrooms to a large pan and bring to a simmer. To prepare the mixed mushrooms, finely chop any cultivated mushrooms (such as chestnut or portobello), and tear any wild mushrooms into small pieces to keep an interesting shape and mix of textures. To prepare the mixed mushrooms, finely chop any cultivated mushrooms (such as chestnut or portobello), and tear any wild mushrooms into small pieces to keep an interesting shape and mix of textures. Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside. Melt a third of the butter in a frying pan over a medium–high heat. Fry the mushrooms with the garlic until they are golden brown and any watery juices have evaporated. Transfer to a plate and set aside. Heat the olive oil in a large pan over a medium heat. Gently fry the shallot until softened, but not browned. Add the rice, stir to coat in the oil and cook for 3 minutes. Add the wine to the pan and cook until absorbed completely. Heat the olive oil in a large pan over a medium heat. Gently fry the shallot until softened, but not browned. Add the rice, stir to coat in the oil and cook for 3 minutes. Add the wine to the pan and cook until absorbed completely. Start adding the hot stock, one ladle at a time (if you don’t have a ladle, you could use a mug), allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. Start adding the hot stock, one ladle at a time (if you don’t have a ladle, you could use a mug), allowing each ladle to be almost completely absorbed before adding the next. Stir the risotto regularly to prevent it from sticking and to help it cook evenly. When the rice is creamy but retains a little bite, turn off the heat and stir in the remaining butter and Parmesan and cover with a tea towel for 1 minute. The risotto should have a flowing texture, not stodgy and stiff. When the rice is creamy but retains a little bite, turn off the heat and stir in the remaining butter and Parmesan and cover with a tea towel for 1 minute. The risotto should have a flowing texture, not stodgy and stiff. Add the cooked mushrooms and the dried mushrooms from the stock to the pan. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Taste and season with salt and black pepper. Add the cooked mushrooms and the dried mushrooms from the stock to the pan. Stir, adding a little more stock as needed to loosen to a slow-flowing consistency. Taste and season with salt and black pepper. Serve finished with chopped parsley and extra grated Parmesan. Serve finished with chopped parsley and extra grated Parmesan. Recipe tips Carnaroli rice will make a creamier risotto, but is a bit more expensive than arborio. Vialone nano is another good choice, if you can find it. If you don't have wine, or don't want to cook with it, you can add a tsp of white wine vinegar instead and increase the amount of stock by 100ml/3½fl oz. Alternatively, if you have any soured cream, you can stir in 1-2 tablespoons right before serving to give that rich tangy flavour."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad247eb3bdbfd0cc00e0a"
} | d9711ef4859751002c7f3978a5872cc946ae0933af7880ebaa9a07457c01766d | Mini chestnut, apple and spinach Wellingtons recipe
For the sauce, stir all of the ingredients, including some salt and pepper, together in a medium pan. Add 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the cranberries have burst and softened and the apples and dates have cooked down to give a chunky sauce.Remove from the heat and serve warm or cold. This will keep in an airtight container in the fridge for up to a month.For the pastry, place all the ingredients in a food processor and whizz them together until they start to form a smooth ball of dough. If using plain spelt flour, add 3 tablespoons water to help bring it together. If using wholemeal flour, you will need to add a further 1-2 tablespoons water. Alternatively, to make by hand, rub the flour into butter until the mixture resembles breadcrumbs. Lightly beat the egg in a small bowl and stir into the crumbs really well using a table knife until lumps start to form. Add the water (as above) to bring it together.Wrap the pastry in cling film and chill in the fridge for 30 minutes.For the mini Wellingtons, heat the oil in a large frying pan over a low-medium heat. Add the squash and/or sweet potato, onion and thyme leaves and cook for about 15 minutes, stirring from time to time, until the squash is tender.While this is cooking, lightly dust a work surface with flour and roll out the pastry to a 36cm/14in square, roughly 1mm thick (or as thin as you can get it). Make sure the edges are straight and neat, trimming them with a knife if necessary. Cut this square into quarters and arrange the 4 squares on a large baking tray lined with baking parchment (or double them up with parchment between each pair if the tray isn’t large enough). Cover with cling film and refrigerate for about 10 minutes.Once the vegetables are cooked, add the garlic and cook for a minute more, then tip the mixture into a large bowl. Return the pan to the heat, add half the spinach along with 1 tablespoon water. Cook for 1-2 minutes while stirring, until just wilted. Tip into a colander in the sink, then repeat with the remaining half of spinach. Rinse the whole lot under cold water until cool enough to handle, then picking up handfuls at a time, squeeze as much water out of the spinach as possible and add it to the vegetable mixture.Add the lentils, chestnuts, pine nuts, apple, nutmeg and cinnamon. Add the paprika if you fancy it – I love paprika in pretty much everything. Stir together well and then season, to taste, with salt and pepperDivide the filling mixture evenly among the 4 squares of pastry, spooning it into the middle of each. Allow a border of about 2cm/¾in around the mixture and brush with beaten egg (reserve the remaining egg). Fold 2 opposite corners of the pastry inwards to meet each other in the middle. Then fold the other opposite corners into the centre also, but just overlapping the first bit of pastry so they stick securely to form a pouch. Flip them over so the sealed side is down and use a small, sharp knife to slash the tops with 3 ‘cuts’. Lay them out in a single layer on a baking tray and pop them back in the fridge for 10 minutes to firm up.Preheat the oven to 200C/180C Fan/Gas 6.Remove the Wellingtons from the fridge and brush the tops and sides with the remaining egg. Bake for 25-30 minutes or until the pastry is cooked and golden-brown and the filling is piping hot. Remove from the oven and serve with salad leaves. For the sauce, stir all of the ingredients, including some salt and pepper, together in a medium pan. Add 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the cranberries have burst and softened and the apples and dates have cooked down to give a chunky sauce. For the sauce, stir all of the ingredients, including some salt and pepper, together in a medium pan. Add 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the cranberries have burst and softened and the apples and dates have cooked down to give a chunky sauce. Remove from the heat and serve warm or cold. This will keep in an airtight container in the fridge for up to a month. Remove from the heat and serve warm or cold. This will keep in an airtight container in the fridge for up to a month. For the pastry, place all the ingredients in a food processor and whizz them together until they start to form a smooth ball of dough. If using plain spelt flour, add 3 tablespoons water to help bring it together. If using wholemeal flour, you will need to add a further 1-2 tablespoons water. Alternatively, to make by hand, rub the flour into butter until the mixture resembles breadcrumbs. Lightly beat the egg in a small bowl and stir into the crumbs really well using a table knife until lumps start to form. Add the water (as above) to bring it together. For the pastry, place all the ingredients in a food processor and whizz them together until they start to form a smooth ball of dough. If using plain spelt flour, add 3 tablespoons water to help bring it together. If using wholemeal flour, you will need to add a further 1-2 tablespoons water. Alternatively, to make by hand, rub the flour into butter until the mixture resembles breadcrumbs. Lightly beat the egg in a small bowl and stir into the crumbs really well using a table knife until lumps start to form. Add the water (as above) to bring it together. Wrap the pastry in cling film and chill in the fridge for 30 minutes. Wrap the pastry in cling film and chill in the fridge for 30 minutes. For the mini Wellingtons, heat the oil in a large frying pan over a low-medium heat. Add the squash and/or sweet potato, onion and thyme leaves and cook for about 15 minutes, stirring from time to time, until the squash is tender. For the mini Wellingtons, heat the oil in a large frying pan over a low-medium heat. Add the squash and/or sweet potato, onion and thyme leaves and cook for about 15 minutes, stirring from time to time, until the squash is tender. While this is cooking, lightly dust a work surface with flour and roll out the pastry to a 36cm/14in square, roughly 1mm thick (or as thin as you can get it). Make sure the edges are straight and neat, trimming them with a knife if necessary. Cut this square into quarters and arrange the 4 squares on a large baking tray lined with baking parchment (or double them up with parchment between each pair if the tray isn’t large enough). Cover with cling film and refrigerate for about 10 minutes. While this is cooking, lightly dust a work surface with flour and roll out the pastry to a 36cm/14in square, roughly 1mm thick (or as thin as you can get it). Make sure the edges are straight and neat, trimming them with a knife if necessary. Cut this square into quarters and arrange the 4 squares on a large baking tray lined with baking parchment (or double them up with parchment between each pair if the tray isn’t large enough). Cover with cling film and refrigerate for about 10 minutes. Once the vegetables are cooked, add the garlic and cook for a minute more, then tip the mixture into a large bowl. Return the pan to the heat, add half the spinach along with 1 tablespoon water. Cook for 1-2 minutes while stirring, until just wilted. Tip into a colander in the sink, then repeat with the remaining half of spinach. Rinse the whole lot under cold water until cool enough to handle, then picking up handfuls at a time, squeeze as much water out of the spinach as possible and add it to the vegetable mixture. Once the vegetables are cooked, add the garlic and cook for a minute more, then tip the mixture into a large bowl. Return the pan to the heat, add half the spinach along with 1 tablespoon water. Cook for 1-2 minutes while stirring, until just wilted. Tip into a colander in the sink, then repeat with the remaining half of spinach. Rinse the whole lot under cold water until cool enough to handle, then picking up handfuls at a time, squeeze as much water out of the spinach as possible and add it to the vegetable mixture. Add the lentils, chestnuts, pine nuts, apple, nutmeg and cinnamon. Add the paprika if you fancy it – I love paprika in pretty much everything. Stir together well and then season, to taste, with salt and pepper Add the lentils, chestnuts, pine nuts, apple, nutmeg and cinnamon. Add the paprika if you fancy it – I love paprika in pretty much everything. Stir together well and then season, to taste, with salt and pepper Divide the filling mixture evenly among the 4 squares of pastry, spooning it into the middle of each. Allow a border of about 2cm/¾in around the mixture and brush with beaten egg (reserve the remaining egg). Fold 2 opposite corners of the pastry inwards to meet each other in the middle. Then fold the other opposite corners into the centre also, but just overlapping the first bit of pastry so they stick securely to form a pouch. Flip them over so the sealed side is down and use a small, sharp knife to slash the tops with 3 ‘cuts’. Lay them out in a single layer on a baking tray and pop them back in the fridge for 10 minutes to firm up. Divide the filling mixture evenly among the 4 squares of pastry, spooning it into the middle of each. Allow a border of about 2cm/¾in around the mixture and brush with beaten egg (reserve the remaining egg). Fold 2 opposite corners of the pastry inwards to meet each other in the middle. Then fold the other opposite corners into the centre also, but just overlapping the first bit of pastry so they stick securely to form a pouch. Flip them over so the sealed side is down and use a small, sharp knife to slash the tops with 3 ‘cuts’. Lay them out in a single layer on a baking tray and pop them back in the fridge for 10 minutes to firm up. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the Wellingtons from the fridge and brush the tops and sides with the remaining egg. Bake for 25-30 minutes or until the pastry is cooked and golden-brown and the filling is piping hot. Remove from the oven and serve with salad leaves. Remove the Wellingtons from the fridge and brush the tops and sides with the remaining egg. Bake for 25-30 minutes or until the pastry is cooked and golden-brown and the filling is piping hot. Remove from the oven and serve with salad leaves. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mini_chestnut_apple_and_65851",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mini chestnut, apple and spinach Wellingtons recipe",
"content": "For the sauce, stir all of the ingredients, including some salt and pepper, together in a medium pan. Add 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the cranberries have burst and softened and the apples and dates have cooked down to give a chunky sauce.Remove from the heat and serve warm or cold. This will keep in an airtight container in the fridge for up to a month.For the pastry, place all the ingredients in a food processor and whizz them together until they start to form a smooth ball of dough. If using plain spelt flour, add 3 tablespoons water to help bring it together. If using wholemeal flour, you will need to add a further 1-2 tablespoons water. Alternatively, to make by hand, rub the flour into butter until the mixture resembles breadcrumbs. Lightly beat the egg in a small bowl and stir into the crumbs really well using a table knife until lumps start to form. Add the water (as above) to bring it together.Wrap the pastry in cling film and chill in the fridge for 30 minutes.For the mini Wellingtons, heat the oil in a large frying pan over a low-medium heat. Add the squash and/or sweet potato, onion and thyme leaves and cook for about 15 minutes, stirring from time to time, until the squash is tender.While this is cooking, lightly dust a work surface with flour and roll out the pastry to a 36cm/14in square, roughly 1mm thick (or as thin as you can get it). Make sure the edges are straight and neat, trimming them with a knife if necessary. Cut this square into quarters and arrange the 4 squares on a large baking tray lined with baking parchment (or double them up with parchment between each pair if the tray isn’t large enough). Cover with cling film and refrigerate for about 10 minutes.Once the vegetables are cooked, add the garlic and cook for a minute more, then tip the mixture into a large bowl. Return the pan to the heat, add half the spinach along with 1 tablespoon water. Cook for 1-2 minutes while stirring, until just wilted. Tip into a colander in the sink, then repeat with the remaining half of spinach. Rinse the whole lot under cold water until cool enough to handle, then picking up handfuls at a time, squeeze as much water out of the spinach as possible and add it to the vegetable mixture.Add the lentils, chestnuts, pine nuts, apple, nutmeg and cinnamon. Add the paprika if you fancy it – I love paprika in pretty much everything. Stir together well and then season, to taste, with salt and pepperDivide the filling mixture evenly among the 4 squares of pastry, spooning it into the middle of each. Allow a border of about 2cm/¾in around the mixture and brush with beaten egg (reserve the remaining egg). Fold 2 opposite corners of the pastry inwards to meet each other in the middle. Then fold the other opposite corners into the centre also, but just overlapping the first bit of pastry so they stick securely to form a pouch. Flip them over so the sealed side is down and use a small, sharp knife to slash the tops with 3 ‘cuts’. Lay them out in a single layer on a baking tray and pop them back in the fridge for 10 minutes to firm up.Preheat the oven to 200C/180C Fan/Gas 6.Remove the Wellingtons from the fridge and brush the tops and sides with the remaining egg. Bake for 25-30 minutes or until the pastry is cooked and golden-brown and the filling is piping hot. Remove from the oven and serve with salad leaves. For the sauce, stir all of the ingredients, including some salt and pepper, together in a medium pan. Add 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the cranberries have burst and softened and the apples and dates have cooked down to give a chunky sauce. For the sauce, stir all of the ingredients, including some salt and pepper, together in a medium pan. Add 100ml/3½fl oz water and bring to the boil. Reduce the heat and simmer for about 10 minutes, stirring occasionally, until the cranberries have burst and softened and the apples and dates have cooked down to give a chunky sauce. Remove from the heat and serve warm or cold. This will keep in an airtight container in the fridge for up to a month. Remove from the heat and serve warm or cold. This will keep in an airtight container in the fridge for up to a month. For the pastry, place all the ingredients in a food processor and whizz them together until they start to form a smooth ball of dough. If using plain spelt flour, add 3 tablespoons water to help bring it together. If using wholemeal flour, you will need to add a further 1-2 tablespoons water. Alternatively, to make by hand, rub the flour into butter until the mixture resembles breadcrumbs. Lightly beat the egg in a small bowl and stir into the crumbs really well using a table knife until lumps start to form. Add the water (as above) to bring it together. For the pastry, place all the ingredients in a food processor and whizz them together until they start to form a smooth ball of dough. If using plain spelt flour, add 3 tablespoons water to help bring it together. If using wholemeal flour, you will need to add a further 1-2 tablespoons water. Alternatively, to make by hand, rub the flour into butter until the mixture resembles breadcrumbs. Lightly beat the egg in a small bowl and stir into the crumbs really well using a table knife until lumps start to form. Add the water (as above) to bring it together. Wrap the pastry in cling film and chill in the fridge for 30 minutes. Wrap the pastry in cling film and chill in the fridge for 30 minutes. For the mini Wellingtons, heat the oil in a large frying pan over a low-medium heat. Add the squash and/or sweet potato, onion and thyme leaves and cook for about 15 minutes, stirring from time to time, until the squash is tender. For the mini Wellingtons, heat the oil in a large frying pan over a low-medium heat. Add the squash and/or sweet potato, onion and thyme leaves and cook for about 15 minutes, stirring from time to time, until the squash is tender. While this is cooking, lightly dust a work surface with flour and roll out the pastry to a 36cm/14in square, roughly 1mm thick (or as thin as you can get it). Make sure the edges are straight and neat, trimming them with a knife if necessary. Cut this square into quarters and arrange the 4 squares on a large baking tray lined with baking parchment (or double them up with parchment between each pair if the tray isn’t large enough). Cover with cling film and refrigerate for about 10 minutes. While this is cooking, lightly dust a work surface with flour and roll out the pastry to a 36cm/14in square, roughly 1mm thick (or as thin as you can get it). Make sure the edges are straight and neat, trimming them with a knife if necessary. Cut this square into quarters and arrange the 4 squares on a large baking tray lined with baking parchment (or double them up with parchment between each pair if the tray isn’t large enough). Cover with cling film and refrigerate for about 10 minutes. Once the vegetables are cooked, add the garlic and cook for a minute more, then tip the mixture into a large bowl. Return the pan to the heat, add half the spinach along with 1 tablespoon water. Cook for 1-2 minutes while stirring, until just wilted. Tip into a colander in the sink, then repeat with the remaining half of spinach. Rinse the whole lot under cold water until cool enough to handle, then picking up handfuls at a time, squeeze as much water out of the spinach as possible and add it to the vegetable mixture. Once the vegetables are cooked, add the garlic and cook for a minute more, then tip the mixture into a large bowl. Return the pan to the heat, add half the spinach along with 1 tablespoon water. Cook for 1-2 minutes while stirring, until just wilted. Tip into a colander in the sink, then repeat with the remaining half of spinach. Rinse the whole lot under cold water until cool enough to handle, then picking up handfuls at a time, squeeze as much water out of the spinach as possible and add it to the vegetable mixture. Add the lentils, chestnuts, pine nuts, apple, nutmeg and cinnamon. Add the paprika if you fancy it – I love paprika in pretty much everything. Stir together well and then season, to taste, with salt and pepper Add the lentils, chestnuts, pine nuts, apple, nutmeg and cinnamon. Add the paprika if you fancy it – I love paprika in pretty much everything. Stir together well and then season, to taste, with salt and pepper Divide the filling mixture evenly among the 4 squares of pastry, spooning it into the middle of each. Allow a border of about 2cm/¾in around the mixture and brush with beaten egg (reserve the remaining egg). Fold 2 opposite corners of the pastry inwards to meet each other in the middle. Then fold the other opposite corners into the centre also, but just overlapping the first bit of pastry so they stick securely to form a pouch. Flip them over so the sealed side is down and use a small, sharp knife to slash the tops with 3 ‘cuts’. Lay them out in a single layer on a baking tray and pop them back in the fridge for 10 minutes to firm up. Divide the filling mixture evenly among the 4 squares of pastry, spooning it into the middle of each. Allow a border of about 2cm/¾in around the mixture and brush with beaten egg (reserve the remaining egg). Fold 2 opposite corners of the pastry inwards to meet each other in the middle. Then fold the other opposite corners into the centre also, but just overlapping the first bit of pastry so they stick securely to form a pouch. Flip them over so the sealed side is down and use a small, sharp knife to slash the tops with 3 ‘cuts’. Lay them out in a single layer on a baking tray and pop them back in the fridge for 10 minutes to firm up. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Remove the Wellingtons from the fridge and brush the tops and sides with the remaining egg. Bake for 25-30 minutes or until the pastry is cooked and golden-brown and the filling is piping hot. Remove from the oven and serve with salad leaves. Remove the Wellingtons from the fridge and brush the tops and sides with the remaining egg. Bake for 25-30 minutes or until the pastry is cooked and golden-brown and the filling is piping hot. Remove from the oven and serve with salad leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad247eb3bdbfd0cc00e0b"
} | 74b0c6ed64a7afd29dc8f3f37bfb4caef88c4896a776a2f3442ce3e8fc2378ef | Butternut squash caponata recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_caponata_90386_16x9.jpg Sweet, sharp, tangy and rich – this caponata-style recipe swaps out traditional aubergine for a more filling autumnal squash. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.84 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. This recipe batch cooks the roasted squash and caramelised onions which are also used in the Squash onion and spinach tart recipe. 1.1kg/2lb 6oz butternut squash, peeled, seeds removed, cut into chunks2 tbsp olive oil 4 onions, thinly sliced20g/¾oz capers½ tsp chilli flakes40g/1½oz raisins400g tin chopped tomatoes2 tbsp white wine vinegar10g/⅓oz chopped fresh parsleysalt and ground black pepper 1.1kg/2lb 6oz butternut squash, peeled, seeds removed, cut into chunks 2 tbsp olive oil 4 onions, thinly sliced 20g/¾oz capers ½ tsp chilli flakes 40g/1½oz raisins 400g tin chopped tomatoes 2 tbsp white wine vinegar 10g/⅓oz chopped fresh parsley salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe.Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above).Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe. Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above). Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above). Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve. Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/squash_caponata_90386",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Butternut squash caponata recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_caponata_90386_16x9.jpg Sweet, sharp, tangy and rich – this caponata-style recipe swaps out traditional aubergine for a more filling autumnal squash. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.84 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. This recipe batch cooks the roasted squash and caramelised onions which are also used in the Squash onion and spinach tart recipe. 1.1kg/2lb 6oz butternut squash, peeled, seeds removed, cut into chunks2 tbsp olive oil 4 onions, thinly sliced20g/¾oz capers½ tsp chilli flakes40g/1½oz raisins400g tin chopped tomatoes2 tbsp white wine vinegar10g/⅓oz chopped fresh parsleysalt and ground black pepper 1.1kg/2lb 6oz butternut squash, peeled, seeds removed, cut into chunks 2 tbsp olive oil 4 onions, thinly sliced 20g/¾oz capers ½ tsp chilli flakes 40g/1½oz raisins 400g tin chopped tomatoes 2 tbsp white wine vinegar 10g/⅓oz chopped fresh parsley salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe.Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above).Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Toss the squash cubes in a tablespoon olive oil and season with salt and freshly ground black pepper. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe. Spread out on the baking tray and roast for 25 minutes, or until tender and golden-brown on the edges. Set aside half of the roasted squash for the Squash onion and spinach tart recipe. Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above). Next, fry the onions. Warm a tablespoon olive oil in a large pan over a medium heat and add the onions. Cook, stirring, for 15–20 minutes, or until golden-brown and caramelised – you may need to add a few splashes of water while it’s cooking to prevent the onions sticking. Season with salt. Set aside half of the onions for the tart recipe (above). Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve. Add capers, chilli flakes and raisins to the remaining onions and keep frying for a minute or two, then add the tomatoes, season and simmer for 10 minutes, or until slightly reduced. Add the cooked butternut squash, vinegar and parsley and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad248eb3bdbfd0cc00e0c"
} | 89e2556ba58927b620359320178608706b6e59352ca49950351a39342275652d | Celery, blue cheese and sage risotto recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/celery_blue_cheese_and_05403_16x9.jpg This risotto is a complete mid-week meal for cheese lovers – choose whatever blue cheese you like best. It's also great for using up any leftover cheese after Christmas. 2 tbsp olive or sunflower oil2 onions, finely chopped5 celery sticks, chopped2 garlic cloves, crushed200g/7oz small chestnut mushrooms, sliced275g/10oz risotto rice250ml/9fl oz white wine750ml/1½ pints hot vegetable stock150g/5½oz frozen petits pois115g/4oz blue cheese (such as stilton or dolcelatte), coarsely grated2 tbsp chopped sage, plus extra to garnishknob of butter salt and freshly ground black pepper 2 tbsp olive or sunflower oil 2 onions, finely chopped 5 celery sticks, chopped 2 garlic cloves, crushed 200g/7oz small chestnut mushrooms, sliced 275g/10oz risotto rice 250ml/9fl oz white wine 750ml/1½ pints hot vegetable stock 150g/5½oz frozen petits pois 115g/4oz blue cheese (such as stilton or dolcelatte), coarsely grated 2 tbsp chopped sage, plus extra to garnish knob of butter salt and freshly ground black pepper Method Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables.Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes.Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish. Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables. Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables. Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes. Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes. Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp. Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish. Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/celery_blue_cheese_and_05403",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Celery, blue cheese and sage risotto recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/celery_blue_cheese_and_05403_16x9.jpg This risotto is a complete mid-week meal for cheese lovers – choose whatever blue cheese you like best. It's also great for using up any leftover cheese after Christmas. 2 tbsp olive or sunflower oil2 onions, finely chopped5 celery sticks, chopped2 garlic cloves, crushed200g/7oz small chestnut mushrooms, sliced275g/10oz risotto rice250ml/9fl oz white wine750ml/1½ pints hot vegetable stock150g/5½oz frozen petits pois115g/4oz blue cheese (such as stilton or dolcelatte), coarsely grated2 tbsp chopped sage, plus extra to garnishknob of butter salt and freshly ground black pepper 2 tbsp olive or sunflower oil 2 onions, finely chopped 5 celery sticks, chopped 2 garlic cloves, crushed 200g/7oz small chestnut mushrooms, sliced 275g/10oz risotto rice 250ml/9fl oz white wine 750ml/1½ pints hot vegetable stock 150g/5½oz frozen petits pois 115g/4oz blue cheese (such as stilton or dolcelatte), coarsely grated 2 tbsp chopped sage, plus extra to garnish knob of butter salt and freshly ground black pepper Method Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables.Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes.Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp.Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish. Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables. Heat the oil in a deep frying pan over a high heat. Add the onions and celery and fry for 4–5 minutes, to soften. Add the garlic and mushrooms and fry for a further 2–3 minutes. Add the rice and stir into the vegetables. Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes. Pour in the wine and let it bubble for 1–2 minutes until the volume of liquid has reduced. Add a ladleful of the hot stock and continue to add the stock, a little at a time, until it has all been absorbed. This will take about 15–20 minutes. Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Add the petits pois and cook for a few minutes. Turn off the heat and stir in the cheese and sage. Season with a little salt and plenty of black pepper. Leave to stand for 2 minutes until the cheese is melted. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp. Melt the butter in a small pan over a high heat and fry a few sage leaves until crisp. Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish. Serve the risotto hot in warmed bowls with the crispy sage leaves to garnish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad248eb3bdbfd0cc00e0d"
} | edb818afc29647d5e023f7ac89f7a738691b3eaed620e71f8138cbbe22e458e8 | Beetroot and goats’ cheese risotto recipe
An average of 4.9 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_goats_80522_16x9.jpg Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto. Each serving provides 371 kcal, 27g protein, 76.5g carbohydrate (of which 14.5g sugars), 32g fat (of which 14.5g saturates), 5.5g fibre and 1.5g salt. 500g/1lb 2oz cooked beetroot1 litre/1¾ pints chicken or vegetable stock2 tbsp olive oil30g/1oz butter1 onion, finely chopped2 garlic cloves, finely chopped300g/10½oz risotto rice1 large sprig thyme100ml/3½fl oz dry white winesmall bunch fresh parsley, finely choppedsmall bunch fresh dill, finely chopped (optional)squeeze lemon juice (optional)salt and freshly ground black pepper 500g/1lb 2oz cooked beetroot 1 litre/1¾ pints chicken or vegetable stock 2 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 2 garlic cloves, finely chopped 300g/10½oz risotto rice 1 large sprig thyme 100ml/3½fl oz dry white wine small bunch fresh parsley, finely chopped small bunch fresh dill, finely chopped (optional) squeeze lemon juice (optional) salt and freshly ground black pepper vegetable oil, for deep-fat fryinghandful kale leaves, trimmed, washed and very thoroughly dried150g/5½oz creamy goats’ cheese, crumbled50g/1¾oz Parmesan (or alternative vegetarian hard cheese) vegetable oil, for deep-fat frying handful kale leaves, trimmed, washed and very thoroughly dried 150g/5½oz creamy goats’ cheese, crumbled 50g/1¾oz Parmesan (or alternative vegetarian hard cheese) Method Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander.Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt.Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale. Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander. Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander. Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter. Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter. Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente. Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente. Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig. Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig. For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt. For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt. Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale. Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beetroot_and_goats_80522",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beetroot and goats’ cheese risotto recipe",
"content": "An average of 4.9 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_and_goats_80522_16x9.jpg Dazzlingly pink, rich and creamy, this easy beetroot risotto is made with ready-cooked beetroot. If you roast it yourself, save the beetroot leaves, wilt them down and stir through the risotto. Each serving provides 371 kcal, 27g protein, 76.5g carbohydrate (of which 14.5g sugars), 32g fat (of which 14.5g saturates), 5.5g fibre and 1.5g salt. 500g/1lb 2oz cooked beetroot1 litre/1¾ pints chicken or vegetable stock2 tbsp olive oil30g/1oz butter1 onion, finely chopped2 garlic cloves, finely chopped300g/10½oz risotto rice1 large sprig thyme100ml/3½fl oz dry white winesmall bunch fresh parsley, finely choppedsmall bunch fresh dill, finely chopped (optional)squeeze lemon juice (optional)salt and freshly ground black pepper 500g/1lb 2oz cooked beetroot 1 litre/1¾ pints chicken or vegetable stock 2 tbsp olive oil 30g/1oz butter 1 onion, finely chopped 2 garlic cloves, finely chopped 300g/10½oz risotto rice 1 large sprig thyme 100ml/3½fl oz dry white wine small bunch fresh parsley, finely chopped small bunch fresh dill, finely chopped (optional) squeeze lemon juice (optional) salt and freshly ground black pepper vegetable oil, for deep-fat fryinghandful kale leaves, trimmed, washed and very thoroughly dried150g/5½oz creamy goats’ cheese, crumbled50g/1¾oz Parmesan (or alternative vegetarian hard cheese) vegetable oil, for deep-fat frying handful kale leaves, trimmed, washed and very thoroughly dried 150g/5½oz creamy goats’ cheese, crumbled 50g/1¾oz Parmesan (or alternative vegetarian hard cheese) Method Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander.Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter.Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente.Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig.For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt.Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale. Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander. Place half the beetroot with the stock in a food processor and blend until smooth. Pour into a saucepan and bring to a simmer. Finely chop the remaining beetroot and leave to drain in a colander. Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter. Heat the oil and half the butter in a large casserole dish or saucepan. Add the onion and fry gently until very soft. Add the garlic and cook for 2–3 minutes. Stir in the risotto rice and thyme until coated in the oil and butter. Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente. Turn the heat to high and pour in the wine. Cook for 1–2 minutes, or until reduced. Turn the heat down to medium and add a ladleful of the beetroot stock. Season with salt and pepper. Stir continuously until the liquid has been absorbed. Repeat until all the stock has been added. At this point the rice will have a creamy texture but still be al dente. Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig. Beat in the remaining butter and the chopped beetroot. Stir through the herbs, if using, and check the seasoning, you might want to add a squeeze of lemon juice. Remove the thyme sprig. For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt. For the garnish, half-fill a heavy-based saucepan or deep-fat fryer with vegetable oil (CAUTION: hot oil can be dangerous. Do not leave unattended). When it has reached 170C, add the kale leaves a few at a time. Cook for 1 minute, or until crisp and glossy. Drain on kitchen paper and sprinkle with salt. Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale. Divide the risotto between four warmed plates and crumble over the goats’ cheese and a sprinkle of Parmesan at the table. Garnish with the kale."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad248eb3bdbfd0cc00e0e"
} | dae65b47a90d635fe57dfd181283f99b03781798ce345ca9b9730b2be9dc43c1 | Chickpea and carrot tagine recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_carrot_tagine_84068_16x9.jpg While this quick budget tagine can’t afford all the ingredients of a traditional Moroccan tagine, it is a delightfully hearty veggie stew with plump raisins and sweet tender carrots. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.13 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil2 red onions, thinly sliced2 tsp ground cumin1 tsp chilli flakes350g/12oz carrots, cut into 3cm/1¼in chunks 400g tin chickpeas (not drained)200g/7oz tinned tomatoes (half a tin of chopped tomatoes)125g/4½oz long-grain rice1 tbsp white wine vinegar small handful fresh parsley, finely choppedsmall handful fresh mint, finely chopped salt and ground black pepper 2 tbsp olive oil 2 red onions, thinly sliced 2 tsp ground cumin 1 tsp chilli flakes 350g/12oz carrots, cut into 3cm/1¼in chunks 400g tin chickpeas (not drained) 200g/7oz tinned tomatoes (half a tin of chopped tomatoes) 125g/4½oz long-grain rice 1 tbsp white wine vinegar small handful fresh parsley, finely chopped small handful fresh mint, finely chopped salt and ground black pepper Method Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy. Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickpea_carrot_tagine_84068",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chickpea and carrot tagine recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_carrot_tagine_84068_16x9.jpg While this quick budget tagine can’t afford all the ingredients of a traditional Moroccan tagine, it is a delightfully hearty veggie stew with plump raisins and sweet tender carrots. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.13 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil2 red onions, thinly sliced2 tsp ground cumin1 tsp chilli flakes350g/12oz carrots, cut into 3cm/1¼in chunks 400g tin chickpeas (not drained)200g/7oz tinned tomatoes (half a tin of chopped tomatoes)125g/4½oz long-grain rice1 tbsp white wine vinegar small handful fresh parsley, finely choppedsmall handful fresh mint, finely chopped salt and ground black pepper 2 tbsp olive oil 2 red onions, thinly sliced 2 tsp ground cumin 1 tsp chilli flakes 350g/12oz carrots, cut into 3cm/1¼in chunks 400g tin chickpeas (not drained) 200g/7oz tinned tomatoes (half a tin of chopped tomatoes) 125g/4½oz long-grain rice 1 tbsp white wine vinegar small handful fresh parsley, finely chopped small handful fresh mint, finely chopped salt and ground black pepper Method Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy. Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Heat the olive oil in a large, deep saucepan over a medium heat. Once hot, fry the onions for 5–6 minutes, or until starting to soften. Add the cumin and chilli flakes with a splash of water and cook until fragrant. Add the carrots and stir well to coat in the seasoning. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. Pour in the chickpeas, along with the liquid from the tin, and the tinned tomatoes. Cook for 35–40 minutes on a low simmer, until the carrots are tender and the sauce is reduced. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. In the meantime, run cold water over the rice in a large pan and then transfer to a sieve and rinse under the cold tap until the water runs clear. Fill the pan with water until it reaches your first knuckle when the tip of your finger touches the rice. Bring to a boil for 2 minutes over a high heat. Once the rice starts to boil, lower the heat, pop a lid on, and simmer for 12 minutes. Turn off the heat, and leave the rice to steam. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy. Season the tagine with a splash of vinegar and garnish with freshly chopped parsley and mint. Serve with the rice and enjoy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad248eb3bdbfd0cc00e0f"
} | a8b5d58cbcf868c9d4d0733347e23fe93b369ce8aba21f155c6209658fcfca29 | Aubergine pasta bake recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_pasta_bake_51402_16x9.jpg Making this pasta on the stove saves you using an energy-hungry oven. The bake gets finished off under the grill, but if you don’t have one you can just stir through the mozzarella until melted. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.65 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil1 aubergine, cut into 2cm/¾in cubes2 garlic cloves, finely chopped400g tin chopped tomatoes½ tsp dried mixed herbs150g/5½oz penne pasta (or other pasta shapes)125g/4½oz mozzarella cheese5g/⅛oz fresh parsley, finely chopped, to servesalt and ground black pepper 2 tbsp olive oil 1 aubergine, cut into 2cm/¾in cubes 2 garlic cloves, finely chopped 400g tin chopped tomatoes ½ tsp dried mixed herbs 150g/5½oz penne pasta (or other pasta shapes) 125g/4½oz mozzarella cheese 5g/⅛oz fresh parsley, finely chopped, to serve salt and ground black pepper Method Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes).Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer.Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water.Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce.Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve. Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes). Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes). Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer. Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve. Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aubergine_pasta_bake_51402",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aubergine pasta bake recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_pasta_bake_51402_16x9.jpg Making this pasta on the stove saves you using an energy-hungry oven. The bake gets finished off under the grill, but if you don’t have one you can just stir through the mozzarella until melted. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.65 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil1 aubergine, cut into 2cm/¾in cubes2 garlic cloves, finely chopped400g tin chopped tomatoes½ tsp dried mixed herbs150g/5½oz penne pasta (or other pasta shapes)125g/4½oz mozzarella cheese5g/⅛oz fresh parsley, finely chopped, to servesalt and ground black pepper 2 tbsp olive oil 1 aubergine, cut into 2cm/¾in cubes 2 garlic cloves, finely chopped 400g tin chopped tomatoes ½ tsp dried mixed herbs 150g/5½oz penne pasta (or other pasta shapes) 125g/4½oz mozzarella cheese 5g/⅛oz fresh parsley, finely chopped, to serve salt and ground black pepper Method Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes).Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer.Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water.Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce.Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve. Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes). Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes). Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer. Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve. Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad249eb3bdbfd0cc00e10"
} | c79e84f6eb90422a7767f5128a536ba1fb5f80cbc3986d000d8eb35badc51c27 | Squash, onion and spinach tart recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_spinach_tart_38575_16x9.jpg This tart is so simple to pull together once you’ve done your prep for the Butternut squash caponata recipe. The yoghurt and cheese makes a creamy and tangy base for the sweet squash and onions to sit on top of. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £4.79 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 375g pack ready-rolled puff pastry1 bag baby spinach (about 240g/8½oz)250g/9oz natural yoghurt70g/2½oz cheddar cheese, grated450g/1lb roasted butternut squash (see recipe tips)2 cooked red onions (see recipe tips)salt and ground black pepper 375g pack ready-rolled puff pastry 1 bag baby spinach (about 240g/8½oz) 250g/9oz natural yoghurt 70g/2½oz cheddar cheese, grated 450g/1lb roasted butternut squash (see recipe tips) 2 cooked red onions (see recipe tips) salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling.Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten.Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands.Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper.Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling. Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling. Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten. Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten. Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands. Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands. Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper. Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper. Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Recipe tips If you are making this as stand-alone recipe you will need to prepare the butternut squash and onions first. Peel and deseed the squash and cut into chunks. Peel the onions and cut into wedges. Roast the squash in the preheated oven for 25 minutes and gently fry the onions in a little oil for 10–15 minutes or until soft and caramelised. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/squash_spinach_tart_38575",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Squash, onion and spinach tart recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/squash_spinach_tart_38575_16x9.jpg This tart is so simple to pull together once you’ve done your prep for the Butternut squash caponata recipe. The yoghurt and cheese makes a creamy and tangy base for the sweet squash and onions to sit on top of. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £4.79 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 375g pack ready-rolled puff pastry1 bag baby spinach (about 240g/8½oz)250g/9oz natural yoghurt70g/2½oz cheddar cheese, grated450g/1lb roasted butternut squash (see recipe tips)2 cooked red onions (see recipe tips)salt and ground black pepper 375g pack ready-rolled puff pastry 1 bag baby spinach (about 240g/8½oz) 250g/9oz natural yoghurt 70g/2½oz cheddar cheese, grated 450g/1lb roasted butternut squash (see recipe tips) 2 cooked red onions (see recipe tips) salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling.Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten.Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands.Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper.Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling. Preheat the oven to 200C/180C Fan/Gas 6. Unroll the pastry, keeping it on its paper and transfer to a baking tray. Score a line 1cm/½in from the edge and gently prick the middle of the pastry multiple times with a fork to prevent it puffing up under the filling. Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten. Place in the oven for 10 minutes until just beginning to turn golden-brown on the edges and then remove from the oven and push down the middle using a spatula or spoon, to flatten. Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands. Put the spinach in a pan with a lid and place over a medium heat for 2–3 minutes, or until wilted. Alternatively, heat in the microwave in short bursts until wilted. When it’s cool enough to touch, squeeze out any water with your hands. Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper. Combine the yoghurt and 50g/1¾oz grated cheddar in a bowl and season generously with salt and ground black pepper. Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Spread the yoghurt mixture over the cooked pastry base, then scatter with the cooked squash, wilted spinach and cooked onions. Finish with the remaining cheese. Place in the oven for a further 10 minutes until the yoghurt base looks melty and delicious – check after 5–8 minutes. Remove from the oven once cooked and serve immediately. Recipe tips If you are making this as stand-alone recipe you will need to prepare the butternut squash and onions first. Peel and deseed the squash and cut into chunks. Peel the onions and cut into wedges. Roast the squash in the preheated oven for 25 minutes and gently fry the onions in a little oil for 10–15 minutes or until soft and caramelised."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad249eb3bdbfd0cc00e11"
} | a1a519a535176fecdcd5d9d23ec42614dda15d951908e1e154c7152e817c2985 | Chickpea and caper salad recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_caper_salad_21426_16x9.jpg This creamy yoghurt, caper and garlic dressing has serious Caesar vibes. Paired with sharp pickled onions and sweet shredded carrot, this salad is lovely and filling. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.97 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g tin chickpeas, drained and rinsed1 tbsp olive oil 1 tsp ground paprika½ red onion, finely sliced2 tbsp white wine vinegar 400g tin chickpeas, drained and rinsed 1 tbsp olive oil 1 tsp ground paprika ½ red onion, finely sliced 2 tbsp white wine vinegar 40g/1½oz natural yoghurt30g/1oz capers, finely chopped1 garlic clove, finely chopped or grated 40g/1½oz natural yoghurt 30g/1oz capers, finely chopped 1 garlic clove, finely chopped or grated 1 small bag salad leaves (about 90g/3¼oz)2 carrots, gratedsmall handful parsleysalt and ground black pepper 1 small bag salad leaves (about 90g/3¼oz) 2 carrots, grated small handful parsley salt and ground black pepper Method To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy. To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickpea_caper_salad_21426",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chickpea and caper salad 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/chickpea_caper_salad_21426_16x9.jpg This creamy yoghurt, caper and garlic dressing has serious Caesar vibes. Paired with sharp pickled onions and sweet shredded carrot, this salad is lovely and filling. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.97 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 400g tin chickpeas, drained and rinsed1 tbsp olive oil 1 tsp ground paprika½ red onion, finely sliced2 tbsp white wine vinegar 400g tin chickpeas, drained and rinsed 1 tbsp olive oil 1 tsp ground paprika ½ red onion, finely sliced 2 tbsp white wine vinegar 40g/1½oz natural yoghurt30g/1oz capers, finely chopped1 garlic clove, finely chopped or grated 40g/1½oz natural yoghurt 30g/1oz capers, finely chopped 1 garlic clove, finely chopped or grated 1 small bag salad leaves (about 90g/3¼oz)2 carrots, gratedsmall handful parsleysalt and ground black pepper 1 small bag salad leaves (about 90g/3¼oz) 2 carrots, grated small handful parsley salt and ground black pepper Method To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy. To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. To make the crispy chickpeas, heat the olive oil in a frying pan, add add the drained chickpeas and paprika and fry for 10–15 minutes, or until golden-brown and crisp. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In the meantime, to make the pickled onion, add the sliced red onion to a small bowl and pour over the vinegar – add a generous pinch of salt and scrunch well using your fingers to coat all the onion. Set aside to pickle lightly. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. In another small bowl, make the dressing. Mix together the yoghurt, capers and garlic and season well with salt and pepper. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy. To assemble the salad, put the salad leaves in a bowl, toss with grated carrot and the pickled onions. Top with the crispy chickpeas and parsley. Drizzle over the dressing and enjoy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad249eb3bdbfd0cc00e12"
} | 4fbfc85a7fb8d055b6056066cb3a5c3411d7ab150cd57ae3416cadb4a51e1f15 | How to make tahini recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tahini_sauce_45007_16x9.jpg We’ve all got sesame seeds in the cupboard but I’m guessing most of you just throw them in a stir-fry, so now is the time to get creative! This savoury sauce is vegan, gluten-free and dairy-free and can be used in cakes, as a dip for crudités and so much more. 350g/12oz sesame seeds200ml/⅓ pint light olive oilpinch salt 350g/12oz sesame seeds 200ml/⅓ pint light olive oil pinch salt Method Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour.Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute.Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing.Transfer the tahini to a covered container and store in the fridge for up to 1 month. Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute. Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing. Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing. Transfer the tahini to a covered container and store in the fridge for up to 1 month. Transfer the tahini to a covered container and store in the fridge for up to 1 month. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tahini_sauce_45007",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to make tahini 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/tahini_sauce_45007_16x9.jpg We’ve all got sesame seeds in the cupboard but I’m guessing most of you just throw them in a stir-fry, so now is the time to get creative! This savoury sauce is vegan, gluten-free and dairy-free and can be used in cakes, as a dip for crudités and so much more. 350g/12oz sesame seeds200ml/⅓ pint light olive oilpinch salt 350g/12oz sesame seeds 200ml/⅓ pint light olive oil pinch salt Method Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour.Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute.Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing.Transfer the tahini to a covered container and store in the fridge for up to 1 month. Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute. Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing. Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing. Transfer the tahini to a covered container and store in the fridge for up to 1 month. Transfer the tahini to a covered container and store in the fridge for up to 1 month."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24aeb3bdbfd0cc00e13"
} | faac411952bee60cf3d28ace74547946069a9e6f2a7c78eed23e6c69c6b1783b | Tom Kerridge's tahini and honey pancakes recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tahini_and_honey_02376_16x9.jpg Make your pancakes healthier with a mix of wholemeal flour, tahini, banana and spices. Each serving provides 525 kcal, 20g protein, 80g carbohydrate, 12g fat,11g fibre. 275ml/9½fl oz full-fat milk2 chai tea bags½ tsp ground cinnamon¼ tsp ground cardamom250g/9oz self-raising wholemeal flour1 tsp bicarbonate of soda1 tsp cream of tartar1 tsp granulated sweetener2 tbsp tahini 125g/4½oz banana, mashed1 large free-range egg1-calorie sunflower oil spray 275ml/9½fl oz full-fat milk 2 chai tea bags ½ tsp ground cinnamon ¼ tsp ground cardamom 250g/9oz self-raising wholemeal flour 1 tsp bicarbonate of soda 1 tsp cream of tartar 1 tsp granulated sweetener 2 tbsp tahini 125g/4½oz banana, mashed 1 large free-range egg 1-calorie sunflower oil spray 100g/3½oz fat-free Greek-style yoghurt 1 tbsp tahini½ tsp granulated sweetener 100g/3½oz fat-free Greek-style yoghurt 1 tbsp tahini ½ tsp granulated sweetener 2 bananas, sliced300g/10½oz mixed berries (such as blueberries, raspberries and quartered strawberries)4 tbsp honey 2 bananas, sliced 300g/10½oz mixed berries (such as blueberries, raspberries and quartered strawberries) 4 tbsp honey Method Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly.Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine.Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps.Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. For the tahini yoghurt, mix the ingredients together in a small bowl.Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt. Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly. Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly. Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine. Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine. Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps. Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps. Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. For the tahini yoghurt, mix the ingredients together in a small bowl. For the tahini yoghurt, mix the ingredients together in a small bowl. Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt. Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tahini_and_honey_02376",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom Kerridge's tahini and honey pancakes recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tahini_and_honey_02376_16x9.jpg Make your pancakes healthier with a mix of wholemeal flour, tahini, banana and spices. Each serving provides 525 kcal, 20g protein, 80g carbohydrate, 12g fat,11g fibre. 275ml/9½fl oz full-fat milk2 chai tea bags½ tsp ground cinnamon¼ tsp ground cardamom250g/9oz self-raising wholemeal flour1 tsp bicarbonate of soda1 tsp cream of tartar1 tsp granulated sweetener2 tbsp tahini 125g/4½oz banana, mashed1 large free-range egg1-calorie sunflower oil spray 275ml/9½fl oz full-fat milk 2 chai tea bags ½ tsp ground cinnamon ¼ tsp ground cardamom 250g/9oz self-raising wholemeal flour 1 tsp bicarbonate of soda 1 tsp cream of tartar 1 tsp granulated sweetener 2 tbsp tahini 125g/4½oz banana, mashed 1 large free-range egg 1-calorie sunflower oil spray 100g/3½oz fat-free Greek-style yoghurt 1 tbsp tahini½ tsp granulated sweetener 100g/3½oz fat-free Greek-style yoghurt 1 tbsp tahini ½ tsp granulated sweetener 2 bananas, sliced300g/10½oz mixed berries (such as blueberries, raspberries and quartered strawberries)4 tbsp honey 2 bananas, sliced 300g/10½oz mixed berries (such as blueberries, raspberries and quartered strawberries) 4 tbsp honey Method Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly.Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine.Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps.Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. For the tahini yoghurt, mix the ingredients together in a small bowl.Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt. Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly. Preheat the oven to 140C/120C Fan/Gas 1. To make the pancakes, pour the milk into a small saucepan. Cut open the teabags and add the leaves to the milk with the cinnamon and cardamom. Bring to a gentle simmer over a medium heat, then remove from the heat and leave to cool slightly. Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine. Stir the flour, bicarbonate of soda, cream of tartar and granulated sweetener together in a large bowl. Put the tahini, banana and egg into a separate bowl and pour in the tea-infused milk through a strainer. Whisk well to combine. Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps. Pour the banana mixture into the flour mixture and whisk well until combined, making sure there are no lumps. Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. Place two large frying pans over a medium heat and add a few sprays of oil to each. Drop 3 large spoonfuls of batter into each pan, spacing them well apart. Cook for 1 minute and then flip each one over and cook on the other side for 1 minute. Flatten them a little with the back of the spoon as they cook. Put the six pancakes onto a tray and keep warm in the oven, while you cook the second batch. For the tahini yoghurt, mix the ingredients together in a small bowl. For the tahini yoghurt, mix the ingredients together in a small bowl. Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt. Pile the pancakes onto plates and top with the sliced banana and berries. Add a drizzle of honey and serve with a dollop of tahini yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24aeb3bdbfd0cc00e14"
} | db0f51836271886f1c7a0f3ad187912a73dd3a16c10fe556c70f6ef32e552e16 | How bad for you is a boring diet?
The key to a healthy diet is not cutting out foods, but instead increasing the variety. Your body contains trillions of microbes, most of which are healthy. The most dense microbe population is in your gut. A diverse diet means diverse microbes, and research with twins has shown that people with more diverse microbes are slimmer and healthier. This bacteria can predict obesity with an accuracy of more than 90 percent. If you eat a limited diet and exclude many food groups, research suggests your gut microbes will suffer and you'll have a greater chance of being overweight. You may think you eat a varied diet, but our hunter-gatherer ancestors' diet was actually twenty times more diverse than ours. How diverse is your diet? https://ichef.bbci.co.uk/images/ic/480xn/p062gjws.png Source: United Nations - Food and Agriculture Organisation, UK Department for Environment Food & Rural Affairs Can you change your microbial make-up? Changing your diet can radically alter your microbial make-up. A 2009 study by the Center for Genome Sciences showed that shifting mice to a Western diet changed the structure of their microbiome in just one day. Similar changes in just a few days have been seen in small diet studies in humans, e.g. 'Diet rapidly and reproducibly alters the human gut microbiome, 2014'. https://ichef.bbci.co.uk/images/ic/480xn/p062gl00.jpg Most people only consume about half the daily recommended intake of fibre. Pulses such as lentils and chickpeas are a great source of fibre. How to eat a gut-friendly diet To keep your microbes happy focus on increasing your fibre intake, eating a variety of fruit and veg and avoiding highly processed food. Eat fruit and veg at breakfastTry topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals.If you love toast, try wholegrain bread with veggies such as spinach and mushrooms.Snack on nuts and dark chocolate, which contain polyphenols (a group of chemicals that when digested by microbes produce other chemicals that are good for us)Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size.Mix up your lunchTry different grains, herbs and an array of fruit and veg.Swap white bread for wholegrain.Spread bread with hummus for fibre and pack in some veg such as spinach.Pack in fibre at dinnerUse pulses such as lentils and chickpeas to pack out salads, soups and stews.Eating just one or two portions of green vegetables can up your fibre intake by 7g. Eat fruit and veg at breakfastTry topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals.If you love toast, try wholegrain bread with veggies such as spinach and mushrooms. Try topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals.If you love toast, try wholegrain bread with veggies such as spinach and mushrooms. Try topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals. If you love toast, try wholegrain bread with veggies such as spinach and mushrooms. Snack on nuts and dark chocolate, which contain polyphenols (a group of chemicals that when digested by microbes produce other chemicals that are good for us)Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size. Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size. Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size. Mix up your lunchTry different grains, herbs and an array of fruit and veg.Swap white bread for wholegrain.Spread bread with hummus for fibre and pack in some veg such as spinach. Try different grains, herbs and an array of fruit and veg.Swap white bread for wholegrain.Spread bread with hummus for fibre and pack in some veg such as spinach. Try different grains, herbs and an array of fruit and veg. Swap white bread for wholegrain. Spread bread with hummus for fibre and pack in some veg such as spinach. Pack in fibre at dinnerUse pulses such as lentils and chickpeas to pack out salads, soups and stews.Eating just one or two portions of green vegetables can up your fibre intake by 7g. Use pulses such as lentils and chickpeas to pack out salads, soups and stews.Eating just one or two portions of green vegetables can up your fibre intake by 7g. Use pulses such as lentils and chickpeas to pack out salads, soups and stews. Eating just one or two portions of green vegetables can up your fibre intake by 7g. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/how_bad_for_you_is_a_boring_diet",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How bad for you is a boring diet?",
"content": "The key to a healthy diet is not cutting out foods, but instead increasing the variety. Your body contains trillions of microbes, most of which are healthy. The most dense microbe population is in your gut. A diverse diet means diverse microbes, and research with twins has shown that people with more diverse microbes are slimmer and healthier. This bacteria can predict obesity with an accuracy of more than 90 percent. If you eat a limited diet and exclude many food groups, research suggests your gut microbes will suffer and you'll have a greater chance of being overweight. You may think you eat a varied diet, but our hunter-gatherer ancestors' diet was actually twenty times more diverse than ours. How diverse is your diet? https://ichef.bbci.co.uk/images/ic/480xn/p062gjws.png Source: United Nations - Food and Agriculture Organisation, UK Department for Environment Food & Rural Affairs Can you change your microbial make-up? Changing your diet can radically alter your microbial make-up. A 2009 study by the Center for Genome Sciences showed that shifting mice to a Western diet changed the structure of their microbiome in just one day. Similar changes in just a few days have been seen in small diet studies in humans, e.g. 'Diet rapidly and reproducibly alters the human gut microbiome, 2014'. https://ichef.bbci.co.uk/images/ic/480xn/p062gl00.jpg Most people only consume about half the daily recommended intake of fibre. Pulses such as lentils and chickpeas are a great source of fibre. How to eat a gut-friendly diet To keep your microbes happy focus on increasing your fibre intake, eating a variety of fruit and veg and avoiding highly processed food. Eat fruit and veg at breakfastTry topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals.If you love toast, try wholegrain bread with veggies such as spinach and mushrooms.Snack on nuts and dark chocolate, which contain polyphenols (a group of chemicals that when digested by microbes produce other chemicals that are good for us)Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size.Mix up your lunchTry different grains, herbs and an array of fruit and veg.Swap white bread for wholegrain.Spread bread with hummus for fibre and pack in some veg such as spinach.Pack in fibre at dinnerUse pulses such as lentils and chickpeas to pack out salads, soups and stews.Eating just one or two portions of green vegetables can up your fibre intake by 7g. Eat fruit and veg at breakfastTry topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals.If you love toast, try wholegrain bread with veggies such as spinach and mushrooms. Try topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals.If you love toast, try wholegrain bread with veggies such as spinach and mushrooms. Try topping cereal or muesli with fruit such as bananas and apples, or nuts and seeds. A dollop of live yoghurt contains bacteria that can help your microbes to produce more healthy chemicals. If you love toast, try wholegrain bread with veggies such as spinach and mushrooms. Snack on nuts and dark chocolate, which contain polyphenols (a group of chemicals that when digested by microbes produce other chemicals that are good for us)Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size. Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size. Nuts are handy to keep in your desk drawer if you're feeling peckish, just make sure you don't eat too many as they're high in calories. A handful is a good portion size. Mix up your lunchTry different grains, herbs and an array of fruit and veg.Swap white bread for wholegrain.Spread bread with hummus for fibre and pack in some veg such as spinach. Try different grains, herbs and an array of fruit and veg.Swap white bread for wholegrain.Spread bread with hummus for fibre and pack in some veg such as spinach. Try different grains, herbs and an array of fruit and veg. Swap white bread for wholegrain. Spread bread with hummus for fibre and pack in some veg such as spinach. Pack in fibre at dinnerUse pulses such as lentils and chickpeas to pack out salads, soups and stews.Eating just one or two portions of green vegetables can up your fibre intake by 7g. Use pulses such as lentils and chickpeas to pack out salads, soups and stews.Eating just one or two portions of green vegetables can up your fibre intake by 7g. Use pulses such as lentils and chickpeas to pack out salads, soups and stews. Eating just one or two portions of green vegetables can up your fibre intake by 7g."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24aeb3bdbfd0cc00e15"
} | 3448c8a6055f1b1d6c0be12e0d4f52e04e834d94bd29f23206f6bbc6b86cda02 | Gluten-free bread recipe
An average of 3.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_olive_oil_42050_16x9.jpg Looking for a foolproof gluten-free bread recipe? Dan Lepard’s adaptable and easy recipe makes a large white crusty loaf, perfect for sandwiches. 25g-50g/1oz-1¾oz golden linseeds (also known as flaxseed)475ml/17fl oz warm water1 sachet fast-action yeast (about 2½ tsp)100ml/3½fl oz natural yoghurt450g/1lb cornflour1 tsp salt1 tsp caster sugar50g/1¾oz psyllium husk powder50ml/1¾oz olive oilextra olive oil and cornflour, to finish 25g-50g/1oz-1¾oz golden linseeds (also known as flaxseed) 475ml/17fl oz warm water 1 sachet fast-action yeast (about 2½ tsp) 100ml/3½fl oz natural yoghurt 450g/1lb cornflour 1 tsp salt 1 tsp caster sugar 50g/1¾oz psyllium husk powder 50ml/1¾oz olive oil extra olive oil and cornflour, to finish Method Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour).In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter.Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes.Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes.Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour). Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour). In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter. In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes. Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes. Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes. Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Recipe tips Alternatively you can shape the dough into hamburger buns, dinner rolls or a focaccia sheet - whatever you fancy. Psyllium husk powder is available from health food shops and specialist online suppliers. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gluten-free_olive_oil_42050",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free bread recipe",
"content": "An average of 3.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_olive_oil_42050_16x9.jpg Looking for a foolproof gluten-free bread recipe? Dan Lepard’s adaptable and easy recipe makes a large white crusty loaf, perfect for sandwiches. 25g-50g/1oz-1¾oz golden linseeds (also known as flaxseed)475ml/17fl oz warm water1 sachet fast-action yeast (about 2½ tsp)100ml/3½fl oz natural yoghurt450g/1lb cornflour1 tsp salt1 tsp caster sugar50g/1¾oz psyllium husk powder50ml/1¾oz olive oilextra olive oil and cornflour, to finish 25g-50g/1oz-1¾oz golden linseeds (also known as flaxseed) 475ml/17fl oz warm water 1 sachet fast-action yeast (about 2½ tsp) 100ml/3½fl oz natural yoghurt 450g/1lb cornflour 1 tsp salt 1 tsp caster sugar 50g/1¾oz psyllium husk powder 50ml/1¾oz olive oil extra olive oil and cornflour, to finish Method Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour).In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter.Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes.Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes.Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour). Heat the oven to 180C/350F/gas 4 and bake the linseeds on a tray for 10-12 minutes, or until they darken slightly (toasting will burst the husks slightly and allow the seeds to release a sticky gluten-like gum when wet, making the crumb softer and adding a wheatgerm-like flavour). In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter. In a bowl, mix the water and yeast and then stir in the yoghurt and seeds. In a large mixing bowl toss together the cornflour, salt, sugar and psyllium husk powder. Pour in the yeast mixture and olive oil and mix well to make a smooth thin batter. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes. Over the next five minutes this liquid will turn into a sticky dough, as the linseed, cornflour and psyllium husk powder together absorb liquid and become gel-like. Once the mixture is firm enough, knead it for 10 seconds on the worktop to mix everything again, then return the dough to the bowl, cover and leave for 30 minutes. Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes. Line a tray with non-stick baking paper. Shape the dough into a fat sausage, the length of the tray, then brush with extra olive oil, cover and leave to rise for 30 minutes. Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Heat the oven to 240C/465F/Gas 9, uncover the dough and slash the top with a small sharp knife, sprinkle with a little cornflour to give it a floured look and bake for about 40 minutes, or until rich golden-brown in colour. Leave to cool on a wire rack before slicing. Recipe tips Alternatively you can shape the dough into hamburger buns, dinner rolls or a focaccia sheet - whatever you fancy. Psyllium husk powder is available from health food shops and specialist online suppliers."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24aeb3bdbfd0cc00e16"
} | f401dae36b8175435cdf6ae1bd87aad042b1ed9e7da7815fc87779168a68052e | Pancetta-baked eggs with a minted pea and feta salad recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pancettabakedeggswit_93866_16x9.jpg This is an easy and stylish way to do bacon and eggs. Turn it into proper brunch with a fresh pea and feta salad. sunflower oil, for greasing12 slices pancetta3 free-range eggs125ml/4½fl oz double cream20g/¾oz freshly grated parmesansmall handful fresh basil leaves, tornsalt and freshly ground black pepper sunflower oil, for greasing 12 slices pancetta 3 free-range eggs 125ml/4½fl oz double cream 20g/¾oz freshly grated parmesan small handful fresh basil leaves, torn salt and freshly ground black pepper 240g/8½oz frozen peas3 tbsp chopped fresh mint1 lemon, juice only2 tbsp olive oil50g/1¾oz baby spinach leaves100g/3½oz feta, crumbledlavosh bread (flatbreads), to serve 240g/8½oz frozen peas 3 tbsp chopped fresh mint 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz baby spinach leaves 100g/3½oz feta, crumbled lavosh bread (flatbreads), to serve Method For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.Line each muffin hole with 3 slices of pancetta.Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray. Line each muffin hole with 3 slices of pancetta. Line each muffin hole with 3 slices of pancetta. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pancettabakedeggswit_93866",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pancetta-baked eggs with a minted pea and feta salad 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/pancettabakedeggswit_93866_16x9.jpg This is an easy and stylish way to do bacon and eggs. Turn it into proper brunch with a fresh pea and feta salad. sunflower oil, for greasing12 slices pancetta3 free-range eggs125ml/4½fl oz double cream20g/¾oz freshly grated parmesansmall handful fresh basil leaves, tornsalt and freshly ground black pepper sunflower oil, for greasing 12 slices pancetta 3 free-range eggs 125ml/4½fl oz double cream 20g/¾oz freshly grated parmesan small handful fresh basil leaves, torn salt and freshly ground black pepper 240g/8½oz frozen peas3 tbsp chopped fresh mint1 lemon, juice only2 tbsp olive oil50g/1¾oz baby spinach leaves100g/3½oz feta, crumbledlavosh bread (flatbreads), to serve 240g/8½oz frozen peas 3 tbsp chopped fresh mint 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz baby spinach leaves 100g/3½oz feta, crumbled lavosh bread (flatbreads), to serve Method For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.Line each muffin hole with 3 slices of pancetta.Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray. Line each muffin hole with 3 slices of pancetta. Line each muffin hole with 3 slices of pancetta. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24beb3bdbfd0cc00e17"
} | 1a3753e44d91b8b2543e282b6a4b1a250341281904c2ab66750158b0a7cddc93 | What should I eat for a healthy gut?
Think bacteria are bad? Think again. Bacteria and other microbes (including fungi and viruses) are often thought of as sources of disease, but in fact many play an essential role in keeping you healthy. Your body contains trillions of microbes, most of which are beneficial. The most dense microbe population is in your gut, where they play a critical role in digestion, immune function and weight regulation. What you eat can quickly change your microbes, but are you eating the right foods to help your good gut bacteria? https://ichef.bbci.co.uk/images/ic/480xn/p0658169.png Studies have associated microbes with a lower incidence of cancer, heart disease, liver disease, diabetes, asthma, depression, autism, irritable bowel syndrome, colic, Parkinson's and many allergies. However, much more research is required to be certain of their role in keeping us healthy. Eating right for your microbes What you eat isn't just nutrition for you, it also feeds the trillions of bacteria that live in your gut. Every person is different, but if you want to improve your digestion, lose weight or look after your general health, there are some broad principles that apply to all. Easy tips for gut health Eat a wide range of plant-based foods. A healthy gut has a diverse community of microbes, each of which prefers different foods.Eat more fibre. Most people eat less than they should. Fruit, vegetables, pulses, nuts and wholegrains feed healthy bacteria.Avoid highly processed foods. They often contain ingredients that either suppress 'good' bacteria or increase 'bad' bacteria.Probiotic foods, such as live yoghurt, might encourage more microbes to grow. Eat them if you enjoy them.Choose extra-virgin olive oil over other fats when you can. It contains the highest number of microbe-friendly polyphenols.Antibiotics kill ‘good’ bacteria as well as ‘bad’. If you need antibiotics, make sure you eat lots of foods that boost your microbes afterwards.If your diet is low in fibre, a sudden increase can cause wind and bloating. This is less likely if you make gradual changes and drink extra water. Eat a wide range of plant-based foods. A healthy gut has a diverse community of microbes, each of which prefers different foods. Eat more fibre. Most people eat less than they should. Fruit, vegetables, pulses, nuts and wholegrains feed healthy bacteria. Avoid highly processed foods. They often contain ingredients that either suppress 'good' bacteria or increase 'bad' bacteria. Probiotic foods, such as live yoghurt, might encourage more microbes to grow. Eat them if you enjoy them. Choose extra-virgin olive oil over other fats when you can. It contains the highest number of microbe-friendly polyphenols. Antibiotics kill ‘good’ bacteria as well as ‘bad’. If you need antibiotics, make sure you eat lots of foods that boost your microbes afterwards. If your diet is low in fibre, a sudden increase can cause wind and bloating. This is less likely if you make gradual changes and drink extra water. Probiotics vs prebiotics Prebiotics are foods that ‘fertilise’ our existing gut bacteria and encourage the development of a diverse community of microbes. These foods are complex carbohydrates, such as vegetables and wholegrains. Probiotics are foods, or food supplements, that contain live bacteria thought to be beneficial to us. This includes live yoghurt, some cheeses and fermented foods. https://ichef.bbci.co.uk/images/ic/480xn/p03nwp97.jpg The truth about ‘healthy gut’ foods These popular foods are often claimed to benefit your gut – but what's the truth? Probiotic supplements, including spirulina, might be helpful, but it hasn't been proven that the bacteria reach the gut intact. Some supplements have other well-established health benefits, but they tend to be expensive. Most probiotic supplements contain a limited array of microbes compared to what you can get from a good diet. Even if they do have health benefits, they are no substitute for eating a balanced diet.Fermented foods include sauerkraut, kimchi, miso, kombucha and many pickles. We can’t be certain the bacteria they contain reach the gut, but in countries where this type of food is eaten frequently people appear to have better gut health and less bowel disease. However, other factors could be responsible. Fermented foods can be cheap and easy to make at home, so eat them if you enjoy them. Mass-produced pickles use vinegar instead of traditional methods of fermentation, so don't have the same benefits.Raw milk. The variety of microbes found in raw milk is very similar to pasteurised milk – there’s just much more of them in raw milk. There is a strong correlation between drinking raw milk in childhood and a reduced incidence of allergies. This might be because of the high numbers of microbes in raw milk, but we can't be sure. Children who drink raw milk often live on farms, which also bring microbial advantages. However, raw or unpasteurised milk may contain harmful bacteria that can cause food poisoning.Sourdough breads have fermented slowly using a wide range of bacteria and fungi found naturally in the air and ingredients. Commercial yeast, used in most breads, is a single strain that causes bread to rise much faster. It is not known if the additional microbes in sourdough survive cooking. One study found that the bacteria don't need to be alive to provide health benefits, but this is not conclusive. Many people claim they find sourdough easier to digest than other bread, but it is likely that the lengthy fermentation process is most beneficial. This is because microbes have had more time to break down the protein strands that might otherwise cause digestive problems.Traditionally produced cheese can contain a huge array of probiotics (from the natural bacteria used in the production of the cheese). Some studies have found that these can benefit health, but more research is required. We cannot be sure the bacteria in some cheeses survive digestion for long enough to be beneficial. However, it is possible that other properties of cheese help preserve bacteria during digestion. Mass-manufactured cheeses don’t have this potential benefit because of the way they are made.Traditionally produced yoghurts, 'live' yoghurts and yoghurt drinks contain probiotic cultures, but they may not survive the acidic environment of the stomach and reach the intestines intact. Some yoghurts state the cultures used to make them in the ingredients list and diversity is usually beneficial. Stick to natural yoghurts; fruity yoghurts usually contain sugar and additives, which might cancel out any potential health benefits. Some yoghurt drinks contain very high numbers of bacteria that are considered to promote health – far more than you would find in a normal yoghurt. However, they can also contain lots of sugar and can be expensive. Probiotic supplements, including spirulina, might be helpful, but it hasn't been proven that the bacteria reach the gut intact. Some supplements have other well-established health benefits, but they tend to be expensive. Most probiotic supplements contain a limited array of microbes compared to what you can get from a good diet. Even if they do have health benefits, they are no substitute for eating a balanced diet. Fermented foods include sauerkraut, kimchi, miso, kombucha and many pickles. We can’t be certain the bacteria they contain reach the gut, but in countries where this type of food is eaten frequently people appear to have better gut health and less bowel disease. However, other factors could be responsible. Fermented foods can be cheap and easy to make at home, so eat them if you enjoy them. Mass-produced pickles use vinegar instead of traditional methods of fermentation, so don't have the same benefits. Raw milk. The variety of microbes found in raw milk is very similar to pasteurised milk – there’s just much more of them in raw milk. There is a strong correlation between drinking raw milk in childhood and a reduced incidence of allergies. This might be because of the high numbers of microbes in raw milk, but we can't be sure. Children who drink raw milk often live on farms, which also bring microbial advantages. However, raw or unpasteurised milk may contain harmful bacteria that can cause food poisoning. Sourdough breads have fermented slowly using a wide range of bacteria and fungi found naturally in the air and ingredients. Commercial yeast, used in most breads, is a single strain that causes bread to rise much faster. It is not known if the additional microbes in sourdough survive cooking. One study found that the bacteria don't need to be alive to provide health benefits, but this is not conclusive. Many people claim they find sourdough easier to digest than other bread, but it is likely that the lengthy fermentation process is most beneficial. This is because microbes have had more time to break down the protein strands that might otherwise cause digestive problems. Traditionally produced cheese can contain a huge array of probiotics (from the natural bacteria used in the production of the cheese). Some studies have found that these can benefit health, but more research is required. We cannot be sure the bacteria in some cheeses survive digestion for long enough to be beneficial. However, it is possible that other properties of cheese help preserve bacteria during digestion. Mass-manufactured cheeses don’t have this potential benefit because of the way they are made. Traditionally produced yoghurts, 'live' yoghurts and yoghurt drinks contain probiotic cultures, but they may not survive the acidic environment of the stomach and reach the intestines intact. Some yoghurts state the cultures used to make them in the ingredients list and diversity is usually beneficial. Stick to natural yoghurts; fruity yoghurts usually contain sugar and additives, which might cancel out any potential health benefits. Some yoghurt drinks contain very high numbers of bacteria that are considered to promote health – far more than you would find in a normal yoghurt. However, they can also contain lots of sugar and can be expensive. The diet plans of the future Scientists in Israel have proven that we all respond differently to the same foods – even identical twins will differ. But why do our bodies vary so much? Trust Me, I'm a Doctor's Dr Saleyha Ahsan talks to Dr Eran Elinav, one of the researchers in a study of 1000 people in Israel that is revolutionising our understanding of the role of gut bacteria in our health. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/diets/what_should_you_eat_for_a_healthy_gut",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What should I eat for a healthy gut?",
"content": "Think bacteria are bad? Think again. Bacteria and other microbes (including fungi and viruses) are often thought of as sources of disease, but in fact many play an essential role in keeping you healthy. Your body contains trillions of microbes, most of which are beneficial. The most dense microbe population is in your gut, where they play a critical role in digestion, immune function and weight regulation. What you eat can quickly change your microbes, but are you eating the right foods to help your good gut bacteria? https://ichef.bbci.co.uk/images/ic/480xn/p0658169.png Studies have associated microbes with a lower incidence of cancer, heart disease, liver disease, diabetes, asthma, depression, autism, irritable bowel syndrome, colic, Parkinson's and many allergies. However, much more research is required to be certain of their role in keeping us healthy. Eating right for your microbes What you eat isn't just nutrition for you, it also feeds the trillions of bacteria that live in your gut. Every person is different, but if you want to improve your digestion, lose weight or look after your general health, there are some broad principles that apply to all. Easy tips for gut health Eat a wide range of plant-based foods. A healthy gut has a diverse community of microbes, each of which prefers different foods.Eat more fibre. Most people eat less than they should. Fruit, vegetables, pulses, nuts and wholegrains feed healthy bacteria.Avoid highly processed foods. They often contain ingredients that either suppress 'good' bacteria or increase 'bad' bacteria.Probiotic foods, such as live yoghurt, might encourage more microbes to grow. Eat them if you enjoy them.Choose extra-virgin olive oil over other fats when you can. It contains the highest number of microbe-friendly polyphenols.Antibiotics kill ‘good’ bacteria as well as ‘bad’. If you need antibiotics, make sure you eat lots of foods that boost your microbes afterwards.If your diet is low in fibre, a sudden increase can cause wind and bloating. This is less likely if you make gradual changes and drink extra water. Eat a wide range of plant-based foods. A healthy gut has a diverse community of microbes, each of which prefers different foods. Eat more fibre. Most people eat less than they should. Fruit, vegetables, pulses, nuts and wholegrains feed healthy bacteria. Avoid highly processed foods. They often contain ingredients that either suppress 'good' bacteria or increase 'bad' bacteria. Probiotic foods, such as live yoghurt, might encourage more microbes to grow. Eat them if you enjoy them. Choose extra-virgin olive oil over other fats when you can. It contains the highest number of microbe-friendly polyphenols. Antibiotics kill ‘good’ bacteria as well as ‘bad’. If you need antibiotics, make sure you eat lots of foods that boost your microbes afterwards. If your diet is low in fibre, a sudden increase can cause wind and bloating. This is less likely if you make gradual changes and drink extra water. Probiotics vs prebiotics Prebiotics are foods that ‘fertilise’ our existing gut bacteria and encourage the development of a diverse community of microbes. These foods are complex carbohydrates, such as vegetables and wholegrains. Probiotics are foods, or food supplements, that contain live bacteria thought to be beneficial to us. This includes live yoghurt, some cheeses and fermented foods. https://ichef.bbci.co.uk/images/ic/480xn/p03nwp97.jpg The truth about ‘healthy gut’ foods These popular foods are often claimed to benefit your gut – but what's the truth? Probiotic supplements, including spirulina, might be helpful, but it hasn't been proven that the bacteria reach the gut intact. Some supplements have other well-established health benefits, but they tend to be expensive. Most probiotic supplements contain a limited array of microbes compared to what you can get from a good diet. Even if they do have health benefits, they are no substitute for eating a balanced diet.Fermented foods include sauerkraut, kimchi, miso, kombucha and many pickles. We can’t be certain the bacteria they contain reach the gut, but in countries where this type of food is eaten frequently people appear to have better gut health and less bowel disease. However, other factors could be responsible. Fermented foods can be cheap and easy to make at home, so eat them if you enjoy them. Mass-produced pickles use vinegar instead of traditional methods of fermentation, so don't have the same benefits.Raw milk. The variety of microbes found in raw milk is very similar to pasteurised milk – there’s just much more of them in raw milk. There is a strong correlation between drinking raw milk in childhood and a reduced incidence of allergies. This might be because of the high numbers of microbes in raw milk, but we can't be sure. Children who drink raw milk often live on farms, which also bring microbial advantages. However, raw or unpasteurised milk may contain harmful bacteria that can cause food poisoning.Sourdough breads have fermented slowly using a wide range of bacteria and fungi found naturally in the air and ingredients. Commercial yeast, used in most breads, is a single strain that causes bread to rise much faster. It is not known if the additional microbes in sourdough survive cooking. One study found that the bacteria don't need to be alive to provide health benefits, but this is not conclusive. Many people claim they find sourdough easier to digest than other bread, but it is likely that the lengthy fermentation process is most beneficial. This is because microbes have had more time to break down the protein strands that might otherwise cause digestive problems.Traditionally produced cheese can contain a huge array of probiotics (from the natural bacteria used in the production of the cheese). Some studies have found that these can benefit health, but more research is required. We cannot be sure the bacteria in some cheeses survive digestion for long enough to be beneficial. However, it is possible that other properties of cheese help preserve bacteria during digestion. Mass-manufactured cheeses don’t have this potential benefit because of the way they are made.Traditionally produced yoghurts, 'live' yoghurts and yoghurt drinks contain probiotic cultures, but they may not survive the acidic environment of the stomach and reach the intestines intact. Some yoghurts state the cultures used to make them in the ingredients list and diversity is usually beneficial. Stick to natural yoghurts; fruity yoghurts usually contain sugar and additives, which might cancel out any potential health benefits. Some yoghurt drinks contain very high numbers of bacteria that are considered to promote health – far more than you would find in a normal yoghurt. However, they can also contain lots of sugar and can be expensive. Probiotic supplements, including spirulina, might be helpful, but it hasn't been proven that the bacteria reach the gut intact. Some supplements have other well-established health benefits, but they tend to be expensive. Most probiotic supplements contain a limited array of microbes compared to what you can get from a good diet. Even if they do have health benefits, they are no substitute for eating a balanced diet. Fermented foods include sauerkraut, kimchi, miso, kombucha and many pickles. We can’t be certain the bacteria they contain reach the gut, but in countries where this type of food is eaten frequently people appear to have better gut health and less bowel disease. However, other factors could be responsible. Fermented foods can be cheap and easy to make at home, so eat them if you enjoy them. Mass-produced pickles use vinegar instead of traditional methods of fermentation, so don't have the same benefits. Raw milk. The variety of microbes found in raw milk is very similar to pasteurised milk – there’s just much more of them in raw milk. There is a strong correlation between drinking raw milk in childhood and a reduced incidence of allergies. This might be because of the high numbers of microbes in raw milk, but we can't be sure. Children who drink raw milk often live on farms, which also bring microbial advantages. However, raw or unpasteurised milk may contain harmful bacteria that can cause food poisoning. Sourdough breads have fermented slowly using a wide range of bacteria and fungi found naturally in the air and ingredients. Commercial yeast, used in most breads, is a single strain that causes bread to rise much faster. It is not known if the additional microbes in sourdough survive cooking. One study found that the bacteria don't need to be alive to provide health benefits, but this is not conclusive. Many people claim they find sourdough easier to digest than other bread, but it is likely that the lengthy fermentation process is most beneficial. This is because microbes have had more time to break down the protein strands that might otherwise cause digestive problems. Traditionally produced cheese can contain a huge array of probiotics (from the natural bacteria used in the production of the cheese). Some studies have found that these can benefit health, but more research is required. We cannot be sure the bacteria in some cheeses survive digestion for long enough to be beneficial. However, it is possible that other properties of cheese help preserve bacteria during digestion. Mass-manufactured cheeses don’t have this potential benefit because of the way they are made. Traditionally produced yoghurts, 'live' yoghurts and yoghurt drinks contain probiotic cultures, but they may not survive the acidic environment of the stomach and reach the intestines intact. Some yoghurts state the cultures used to make them in the ingredients list and diversity is usually beneficial. Stick to natural yoghurts; fruity yoghurts usually contain sugar and additives, which might cancel out any potential health benefits. Some yoghurt drinks contain very high numbers of bacteria that are considered to promote health – far more than you would find in a normal yoghurt. However, they can also contain lots of sugar and can be expensive. The diet plans of the future Scientists in Israel have proven that we all respond differently to the same foods – even identical twins will differ. But why do our bodies vary so much? Trust Me, I'm a Doctor's Dr Saleyha Ahsan talks to Dr Eran Elinav, one of the researchers in a study of 1000 people in Israel that is revolutionising our understanding of the role of gut bacteria in our health."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24beb3bdbfd0cc00e18"
} | a4ec0add2c22c3dbc02eb861a3da7502f8dbf57dcd1c5dbdbadeb1645375417f | Bagels recipe
Sift the flour and salt into a large mixing bowl, then add the yeast and mix well.Measure 250ml/9fl oz warm water in a measuring jug and then stir in the honey and oil.Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands.Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other. Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic.Shape the dough into a large ball and place in a lightly oiled, large bowl. Turn the dough in the oil to coat. Cover with cling film or a plastic bag and put in a warm, dry place for 1–3 hours, or until the dough has doubled in size.When the dough has proved, bring a large saucepan of water to the boil and add the treacle or molasses. Cover and turn off the heat.Lightly oil two baking trays and sprinkle with polenta. Remove the dough from the bowl, then punch it down and knead it briefly. Roll it into a rough sausage shape and divide into seven equal chunks. As you work with one chunk, keep the others covered with a clean tea towel.Firmly roll out each chunk into a long, slender sausage shape. Bring the ends together, splash the ends with a tiny bit of water and squeeze them together to seal. Place on the prepared baking trays and repeat with the remaining the dough.Cover and set aside to prove for a further 10–20 minutes.Preheat the oven to 220C/425F/Gas 7.Bring the saucepan of molasses and water back to a gentle simmer. Gently drop each bagel into the water (do this in batches of no more than three at a time) and turn over after 1-2 minutes. Simmer for another 1-2 minutes, then remove the bagels from the water, and drain.Place the bagels on the prepared baking trays, spacing them widely apart. Brush the tops with the beaten egg and sprinkle with sesame seeds, sea salt, poppy seeds or a savoury topping of your choice. Bake in the oven for 15 minutes, or until golden-brown, then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving. Sift the flour and salt into a large mixing bowl, then add the yeast and mix well. Sift the flour and salt into a large mixing bowl, then add the yeast and mix well. Measure 250ml/9fl oz warm water in a measuring jug and then stir in the honey and oil. Measure 250ml/9fl oz warm water in a measuring jug and then stir in the honey and oil. Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands. Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands. Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other. Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic. Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other. Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic. Shape the dough into a large ball and place in a lightly oiled, large bowl. Turn the dough in the oil to coat. Cover with cling film or a plastic bag and put in a warm, dry place for 1–3 hours, or until the dough has doubled in size. Shape the dough into a large ball and place in a lightly oiled, large bowl. Turn the dough in the oil to coat. Cover with cling film or a plastic bag and put in a warm, dry place for 1–3 hours, or until the dough has doubled in size. When the dough has proved, bring a large saucepan of water to the boil and add the treacle or molasses. Cover and turn off the heat. When the dough has proved, bring a large saucepan of water to the boil and add the treacle or molasses. Cover and turn off the heat. Lightly oil two baking trays and sprinkle with polenta. Remove the dough from the bowl, then punch it down and knead it briefly. Roll it into a rough sausage shape and divide into seven equal chunks. As you work with one chunk, keep the others covered with a clean tea towel. Lightly oil two baking trays and sprinkle with polenta. Remove the dough from the bowl, then punch it down and knead it briefly. Roll it into a rough sausage shape and divide into seven equal chunks. As you work with one chunk, keep the others covered with a clean tea towel. Firmly roll out each chunk into a long, slender sausage shape. Bring the ends together, splash the ends with a tiny bit of water and squeeze them together to seal. Place on the prepared baking trays and repeat with the remaining the dough. Firmly roll out each chunk into a long, slender sausage shape. Bring the ends together, splash the ends with a tiny bit of water and squeeze them together to seal. Place on the prepared baking trays and repeat with the remaining the dough. Cover and set aside to prove for a further 10–20 minutes. Cover and set aside to prove for a further 10–20 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bring the saucepan of molasses and water back to a gentle simmer. Gently drop each bagel into the water (do this in batches of no more than three at a time) and turn over after 1-2 minutes. Simmer for another 1-2 minutes, then remove the bagels from the water, and drain. Bring the saucepan of molasses and water back to a gentle simmer. Gently drop each bagel into the water (do this in batches of no more than three at a time) and turn over after 1-2 minutes. Simmer for another 1-2 minutes, then remove the bagels from the water, and drain. Place the bagels on the prepared baking trays, spacing them widely apart. Brush the tops with the beaten egg and sprinkle with sesame seeds, sea salt, poppy seeds or a savoury topping of your choice. Bake in the oven for 15 minutes, or until golden-brown, then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving. Place the bagels on the prepared baking trays, spacing them widely apart. Brush the tops with the beaten egg and sprinkle with sesame seeds, sea salt, poppy seeds or a savoury topping of your choice. Bake in the oven for 15 minutes, or until golden-brown, then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bagels_47163",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bagels recipe",
"content": "Sift the flour and salt into a large mixing bowl, then add the yeast and mix well.Measure 250ml/9fl oz warm water in a measuring jug and then stir in the honey and oil.Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands.Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other. Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic.Shape the dough into a large ball and place in a lightly oiled, large bowl. Turn the dough in the oil to coat. Cover with cling film or a plastic bag and put in a warm, dry place for 1–3 hours, or until the dough has doubled in size.When the dough has proved, bring a large saucepan of water to the boil and add the treacle or molasses. Cover and turn off the heat.Lightly oil two baking trays and sprinkle with polenta. Remove the dough from the bowl, then punch it down and knead it briefly. Roll it into a rough sausage shape and divide into seven equal chunks. As you work with one chunk, keep the others covered with a clean tea towel.Firmly roll out each chunk into a long, slender sausage shape. Bring the ends together, splash the ends with a tiny bit of water and squeeze them together to seal. Place on the prepared baking trays and repeat with the remaining the dough.Cover and set aside to prove for a further 10–20 minutes.Preheat the oven to 220C/425F/Gas 7.Bring the saucepan of molasses and water back to a gentle simmer. Gently drop each bagel into the water (do this in batches of no more than three at a time) and turn over after 1-2 minutes. Simmer for another 1-2 minutes, then remove the bagels from the water, and drain.Place the bagels on the prepared baking trays, spacing them widely apart. Brush the tops with the beaten egg and sprinkle with sesame seeds, sea salt, poppy seeds or a savoury topping of your choice. Bake in the oven for 15 minutes, or until golden-brown, then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving. Sift the flour and salt into a large mixing bowl, then add the yeast and mix well. Sift the flour and salt into a large mixing bowl, then add the yeast and mix well. Measure 250ml/9fl oz warm water in a measuring jug and then stir in the honey and oil. Measure 250ml/9fl oz warm water in a measuring jug and then stir in the honey and oil. Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands. Make a well in the centre of the flour and pour the liquid in gradually, bringing the dough together with your hands. Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other. Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic. Turn the dough out onto a clean, dry and floured work surface. Start kneading the dough, stretching it away with the palm of one hand and folding it back again with the other. Knead for approximately 10 minutes, adding more flour if the dough becomes too sticky. Continue kneading until the dough is firm and elastic. Shape the dough into a large ball and place in a lightly oiled, large bowl. Turn the dough in the oil to coat. Cover with cling film or a plastic bag and put in a warm, dry place for 1–3 hours, or until the dough has doubled in size. Shape the dough into a large ball and place in a lightly oiled, large bowl. Turn the dough in the oil to coat. Cover with cling film or a plastic bag and put in a warm, dry place for 1–3 hours, or until the dough has doubled in size. When the dough has proved, bring a large saucepan of water to the boil and add the treacle or molasses. Cover and turn off the heat. When the dough has proved, bring a large saucepan of water to the boil and add the treacle or molasses. Cover and turn off the heat. Lightly oil two baking trays and sprinkle with polenta. Remove the dough from the bowl, then punch it down and knead it briefly. Roll it into a rough sausage shape and divide into seven equal chunks. As you work with one chunk, keep the others covered with a clean tea towel. Lightly oil two baking trays and sprinkle with polenta. Remove the dough from the bowl, then punch it down and knead it briefly. Roll it into a rough sausage shape and divide into seven equal chunks. As you work with one chunk, keep the others covered with a clean tea towel. Firmly roll out each chunk into a long, slender sausage shape. Bring the ends together, splash the ends with a tiny bit of water and squeeze them together to seal. Place on the prepared baking trays and repeat with the remaining the dough. Firmly roll out each chunk into a long, slender sausage shape. Bring the ends together, splash the ends with a tiny bit of water and squeeze them together to seal. Place on the prepared baking trays and repeat with the remaining the dough. Cover and set aside to prove for a further 10–20 minutes. Cover and set aside to prove for a further 10–20 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Bring the saucepan of molasses and water back to a gentle simmer. Gently drop each bagel into the water (do this in batches of no more than three at a time) and turn over after 1-2 minutes. Simmer for another 1-2 minutes, then remove the bagels from the water, and drain. Bring the saucepan of molasses and water back to a gentle simmer. Gently drop each bagel into the water (do this in batches of no more than three at a time) and turn over after 1-2 minutes. Simmer for another 1-2 minutes, then remove the bagels from the water, and drain. Place the bagels on the prepared baking trays, spacing them widely apart. Brush the tops with the beaten egg and sprinkle with sesame seeds, sea salt, poppy seeds or a savoury topping of your choice. Bake in the oven for 15 minutes, or until golden-brown, then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving. Place the bagels on the prepared baking trays, spacing them widely apart. Brush the tops with the beaten egg and sprinkle with sesame seeds, sea salt, poppy seeds or a savoury topping of your choice. Bake in the oven for 15 minutes, or until golden-brown, then turn them upside down for a further ten minutes to cook the bases. Transfer to a wire rack to cool before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24beb3bdbfd0cc00e19"
} | e9e95590a3c97b9eb25547a0256cb09b0dafa43392a9e2cc38f4c1c422602edb | Hot sauce recipe
An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_sauce_49208_16x9.jpg I like to make this sauce a vibrant yellow colour instead of the traditional red, which can be achieved with yellow devil’s tongue, habanero or scotch bonnet chillies. Of course, if you can’t get yellow chillies this works just as well with the more widely available red varieties. 220g/7¾oz yellow chillies100g/3½oz carrot100g/3½oz white onion50g/1¾oz garlic1 tbsp ground ginger100ml/3½fl oz rapeseed oil300ml/½ pint apple cider vinegar50ml/2fl oz lime juice200g/7oz golden caster sugar20g/¾oz sea salt1 tsp ground turmeric½ tsp ground black pepper 220g/7¾oz yellow chillies 100g/3½oz carrot 100g/3½oz white onion 50g/1¾oz garlic 1 tbsp ground ginger 100ml/3½fl oz rapeseed oil 300ml/½ pint apple cider vinegar 50ml/2fl oz lime juice 200g/7oz golden caster sugar 20g/¾oz sea salt 1 tsp ground turmeric ½ tsp ground black pepper Method Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies.Put the chillies, carrot, onion, garlic and ginger into a food processor and blend.Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly.Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth.For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months. Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies. Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies. Put the chillies, carrot, onion, garlic and ginger into a food processor and blend. Put the chillies, carrot, onion, garlic and ginger into a food processor and blend. Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly. Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth. Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth. For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months. For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hot_sauce_49208",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hot sauce recipe",
"content": "An average of 3.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/hot_sauce_49208_16x9.jpg I like to make this sauce a vibrant yellow colour instead of the traditional red, which can be achieved with yellow devil’s tongue, habanero or scotch bonnet chillies. Of course, if you can’t get yellow chillies this works just as well with the more widely available red varieties. 220g/7¾oz yellow chillies100g/3½oz carrot100g/3½oz white onion50g/1¾oz garlic1 tbsp ground ginger100ml/3½fl oz rapeseed oil300ml/½ pint apple cider vinegar50ml/2fl oz lime juice200g/7oz golden caster sugar20g/¾oz sea salt1 tsp ground turmeric½ tsp ground black pepper 220g/7¾oz yellow chillies 100g/3½oz carrot 100g/3½oz white onion 50g/1¾oz garlic 1 tbsp ground ginger 100ml/3½fl oz rapeseed oil 300ml/½ pint apple cider vinegar 50ml/2fl oz lime juice 200g/7oz golden caster sugar 20g/¾oz sea salt 1 tsp ground turmeric ½ tsp ground black pepper Method Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies.Put the chillies, carrot, onion, garlic and ginger into a food processor and blend.Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly.Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth.For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months. Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies. Always wear gloves when preparing chillies. Put on your gloves and remove the green stalks from the chillies. Put the chillies, carrot, onion, garlic and ginger into a food processor and blend. Put the chillies, carrot, onion, garlic and ginger into a food processor and blend. Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Heat the rapeseed oil in a pan on a medium heat, then add the blended ingredients. Cook for 5 minutes, then add all the remaining ingredients along with 200ml/⅓ pint of water. Bring the mixture back to a brisk simmer and reduce the liquid by half. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly. Once the volume of sauce has halved, turn the heat down low and cook for 30 minutes, stirring regularly. Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth. Leave the sauce to cool, then if the mixture is a little thick add a touch more water. Transfer the sauce back into the food processor and blend for 8 minutes or until it's very smooth. For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months. For a smoother sauce, press the blended mixture through a sieve. Store the hot sauce in the fridge for up to 2 months."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24beb3bdbfd0cc00e1a"
} | 6d21447c5c624bdfbe0080ef936e21f62d6395138b92de3ec3e4fa1f653f2004 | Foolproof mayonnaise recipe
An average of 5.0 out of 5 stars from 1 rating 2 free-range egg yolks1 free-range egg1 tbsp French mustard½ lemon, juice only½ tsp caster sugar400ml/14¼fl oz vegetable oilSalt and freshly ground black pepper 2 free-range egg yolks 1 free-range egg 1 tbsp French mustard ½ lemon, juice only ½ tsp caster sugar 400ml/14¼fl oz vegetable oil Salt and freshly ground black pepper Method Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.Season, to taste, with salt and freshly ground black pepper. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy. Season, to taste, with salt and freshly ground black pepper. Season, to taste, with salt and freshly ground black pepper. Recipe tips You can make this recipe with a whisk instead of in a food processor. You can also play around with the recipe and add lemon or lime zest for a citrus mayo or garlic to make a garlic mayo. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/foolproofmayonnaise_93365",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Foolproof mayonnaise recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 free-range egg yolks1 free-range egg1 tbsp French mustard½ lemon, juice only½ tsp caster sugar400ml/14¼fl oz vegetable oilSalt and freshly ground black pepper 2 free-range egg yolks 1 free-range egg 1 tbsp French mustard ½ lemon, juice only ½ tsp caster sugar 400ml/14¼fl oz vegetable oil Salt and freshly ground black pepper Method Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.Season, to taste, with salt and freshly ground black pepper. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy. Season, to taste, with salt and freshly ground black pepper. Season, to taste, with salt and freshly ground black pepper. Recipe tips You can make this recipe with a whisk instead of in a food processor. You can also play around with the recipe and add lemon or lime zest for a citrus mayo or garlic to make a garlic mayo."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24ceb3bdbfd0cc00e1b"
} | 15ce827b75df728d35f059a932d838d8204e5f817145046d9bc0db358278d765 | What’s the best oil to use for cooking?
By Sue Quinn World events and environmental concerns could mean we have to reconsider the cooking oils we use. So, what are the best alternatives to problematic oils? And are you really using the right oil for the job? https://ichef.bbci.co.uk/images/ic/480xn/p0bzpl6y.jpg Whether you use it for deep frying, sautéing, roasting, or salad dressings, oil is a kitchen staple. But choosing the right one for the job has become more complicated in recent years for a variety of reasons. On a day-to-day level it can just be plain confusing knowing which oil to pick, with the range available, each with their own characteristics, wider than ever. World events are currently causing bigger issues. The war in Ukraine has caused a knock-on effect that could see UK business run out of sunflower oil. The country is the world’s largest exporter, and with supplies severely restricted, prices have skyrocketed. In fact, the supermarket Iceland recently announced it would temporarily resume using the highly-controversial palm oil in its own-label foods because the price of sunflower oil had soared by 1000 percent since the start of the war. The lack of sunflower oil is particularly concerning because it’s the nation’s favourite cooking oil; last year, British supermarkets sold almost 61m litres, according to consumer monitoring group Kantar Worldpanel. Vegetable oil is the next most popular (58m litres), followed by olive oil and extra virgin olive oil (31m litres combined), ‘specialty’ oils (16m litres), rapeseed oil (8m litres) and coconut oil (2m litres). Olive oil’s popularity is partly driven by its health credentials. A cornerstone of the Mediterranean diet, according to studies, olive oil can help protect against heart disease and a range of other illnesses. It’s also prized for its flavour. But Britain’s exit from the European Union is said to have created extra administrative procedures for olive oil producers with reports this has led to a decline in exports to the UK and pushed up prices. So, given current constraints as well as each oil’s practical use, how do you choose the best oils to use in the kitchen? The best oil for cooking https://ichef.bbci.co.uk/images/ic/480xn/p0bzpq3v.jpg Oils broadly fall into two categories: refined and unrefined. If the label states an oil is ‘virgin’, ‘extra-virgin’ or ‘cold-pressed’, chances are it’s unrefined and has retained most of its nutrients. Refined oils, on the other hand, have been processed and treated with chemicals to extend their shelf life and remove unwanted flavours and odours. In the process, some of the healthy compounds are lost, but they generally tolerate heat better than unrefined oils. When you heat oil during cooking – deep frying, shallow frying, sautéing, or roasting – the molecular structure of the oil breaks down through oxidation. Fat molecules react with oxygen in the air to form lipid oxidation products (LOPs) including aldehydes, explains Professor Martin Grootveld, a bioanalytical chemist at De Montfort University. The higher the cooking temperature, or the more frequently it is reheated, the more of these potentially toxic products are produced in the oil, especially when close to or at the oil’s ‘smoke point’, when it starts to burn. Oils high in polyunsaturated fats, such as sunflower and seed oils, degrade most easily. Oils high in monounsaturated fats like olive oil or rapeseed oil, are better for heating than polyunsaturated oils as they produce fewer aldehydes. Grootveld suggests a middle ground. “Olive oil is fine for cooking, but I recommend the highly processed ones, which have higher smoke points and are safer to cook with than the unrefined kind,” Grootveld says. Use extra virgin olive oil cold in things like salad dressings and mayonnaise to reap the health benefits, he says. Johnny Madge, an olive oil expert and judge in international competitions, says the quality of bottles labelled ‘olive oil’ varies. “Olive oil is a blend of refined olive oil and virgin olive oil which is added for colour and flavour because refined oil has none,” Madge says. “Premium quality extra virgin oil on the other hand is made by crushing olives on the same day they’re picked, so they have a freshness.” To find an olive oil for cooking that you like, experiment, Madge suggests. “It’s all a matter of personal taste,” Madge says. “Pour some into a frying pan, heat it gently and if you’re happy with the way it smells, use it.” Related stories What is the Mediterranean diet?How can changing your food shop help biodiversity?What should I eat for a healthy gut? What is the Mediterranean diet? How can changing your food shop help biodiversity? What should I eat for a healthy gut? Rapeseed oil – the best replacement for olive and sunflower oil? https://ichef.bbci.co.uk/images/ic/480xn/p0bzptch.jpg With olive oil and sunflower oil increasing in cost/hard to come by, rapeseed oil is a good replacement. It’s extracted from the black seeds of the yellow-flowering rape plant, which is widely grown in the UK. British-grown rapeseed oil has lower carbon emissions from transportation than imported oil, and it’s nutritious too. “Rapeseed oil is an unsaturated fat and high in monounsaturated fat making it a healthier type of oil,” says Victoria Taylor, senior dietitian at the British Heart Foundation. It’s also rich in Vitamin E, as well as omega 3, 6 and 9 fats, which support brain, heart, and joint function. Top chefs are fans of its delicate nutty flavour and the fact it’s grown and produced in the UK. Rick Toogood, chef, and co-founder of eco-friendly seafood restaurant Prawn on the Lawn loves the taste of rapeseed oil, which has proved a vital alternative to olive oil recently. “Sadly, we’ve found that due to Brexit, and also thanks to poor growing seasons, olive oil can sometimes be in short supply, “ Toogood says. “So, we’ve had to look closer to home which is great in the long run, as we’ve found so many new and brilliant suppliers. Rapeseed oil is a local product, so the more we can use this the better.” Rapeseed oil is great for frying fish, Toogood says, because it yields a crispy skin. “When we really want to let the flavour of the fish sing, our favourite oils to finish a dish are creamier, buttery olive oils.” Like olive oil, rapeseed oil is available refined and unrefined. In the UK, oil labelled ‘vegetable oil’ is usually refined rapeseed oil and has almost no flavour. “Always check the ingredients list when you are buying a vegetable oil to see what it’s made from as it will often be 100% rapeseed oil which would make it a healthy choice,” Victoria Taylor suggests. Unrefined rapeseed oils are often labelled ‘cold-pressed’, ‘premium’, ‘virgin’ or ‘extra virgin’, and have a more pronounced flavour. Prof Grootveld says rapeseed oil is fine to use if you’re careful, though it produces more aldehydes than either olive oil or frying in saturated fat, such as lard. “Use as little as oil as possible if you’re roasting, shallow frying or sautéing things like vegetables,” he says. “And try to cook at lower temperatures.” He also suggests using paper towel to blot off excess oil from deep-fried food. He also recommends limiting the number of times you re-use frying oils, especially refined corn, groundnut (peanut) or sunflower oils. “Don’t re-use a standard polyunsaturated rich oil like sunflower oil more than once or twice when deep frying,” Prof Grootveld says. Saturated fats There are alternatives to oils for cooking that generate fewer aldehydes when heated, but they might carry other risks. Saturated fats, which are normally solid at room temperature, can come from plant or animal sources, such as red palm oil, lard or beef dripping. Coconut oil is extremely high in saturated fat (significantly more than butter), and the refined version is the best of all to cook with, Prof Grootveld says. But Victoria Taylor recommends using coconut oil sparingly. “If you like the taste of coconut oil, then, as with butter, it is fine to use it every now and then. However, be careful not to overdo it, and use unsaturated oils as an everyday choice instead.” Environmental concerns Palm oil isn’t the only oil with poor environmental credentials. As with almost all foods, an oil's sustainability depends on the way it is produced. Sunflower and rapeseed oils made outside Europe and the UK are widely sprayed with neonicotinoids, says Richard Young, policy director of the Sustainable Food Trust. “These are insecticides implicated in killing bees, butterflies, moths and other pollinating insects, but they’re now banned in Europe and the UK. So, if you can, buy locally produced oils,” he says, adding their environmental impact from transportation is lower than imported oils. Oils made from crops known to cause environmental damage, such as avocado and soy (deforestation) and almonds (water requirements, insecticide use) might not be a green choice either, Young says. Alex Crumbie, from the not-for-profit consumer organisation Ethical Consumer, says if budget allows, opt for organic and buy oil in glass bottles, rather than plastic. And don’t throw used cooking oil down the sink, as its can cause blockages. Small amounts can be added to your food waste bin for recycling or disposed of in a sealed container in your general waste bin. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/best_oils",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "What’s the best oil to use for cooking?",
"content": "By Sue Quinn World events and environmental concerns could mean we have to reconsider the cooking oils we use. So, what are the best alternatives to problematic oils? And are you really using the right oil for the job? https://ichef.bbci.co.uk/images/ic/480xn/p0bzpl6y.jpg Whether you use it for deep frying, sautéing, roasting, or salad dressings, oil is a kitchen staple. But choosing the right one for the job has become more complicated in recent years for a variety of reasons. On a day-to-day level it can just be plain confusing knowing which oil to pick, with the range available, each with their own characteristics, wider than ever. World events are currently causing bigger issues. The war in Ukraine has caused a knock-on effect that could see UK business run out of sunflower oil. The country is the world’s largest exporter, and with supplies severely restricted, prices have skyrocketed. In fact, the supermarket Iceland recently announced it would temporarily resume using the highly-controversial palm oil in its own-label foods because the price of sunflower oil had soared by 1000 percent since the start of the war. The lack of sunflower oil is particularly concerning because it’s the nation’s favourite cooking oil; last year, British supermarkets sold almost 61m litres, according to consumer monitoring group Kantar Worldpanel. Vegetable oil is the next most popular (58m litres), followed by olive oil and extra virgin olive oil (31m litres combined), ‘specialty’ oils (16m litres), rapeseed oil (8m litres) and coconut oil (2m litres). Olive oil’s popularity is partly driven by its health credentials. A cornerstone of the Mediterranean diet, according to studies, olive oil can help protect against heart disease and a range of other illnesses. It’s also prized for its flavour. But Britain’s exit from the European Union is said to have created extra administrative procedures for olive oil producers with reports this has led to a decline in exports to the UK and pushed up prices. So, given current constraints as well as each oil’s practical use, how do you choose the best oils to use in the kitchen? The best oil for cooking https://ichef.bbci.co.uk/images/ic/480xn/p0bzpq3v.jpg Oils broadly fall into two categories: refined and unrefined. If the label states an oil is ‘virgin’, ‘extra-virgin’ or ‘cold-pressed’, chances are it’s unrefined and has retained most of its nutrients. Refined oils, on the other hand, have been processed and treated with chemicals to extend their shelf life and remove unwanted flavours and odours. In the process, some of the healthy compounds are lost, but they generally tolerate heat better than unrefined oils. When you heat oil during cooking – deep frying, shallow frying, sautéing, or roasting – the molecular structure of the oil breaks down through oxidation. Fat molecules react with oxygen in the air to form lipid oxidation products (LOPs) including aldehydes, explains Professor Martin Grootveld, a bioanalytical chemist at De Montfort University. The higher the cooking temperature, or the more frequently it is reheated, the more of these potentially toxic products are produced in the oil, especially when close to or at the oil’s ‘smoke point’, when it starts to burn. Oils high in polyunsaturated fats, such as sunflower and seed oils, degrade most easily. Oils high in monounsaturated fats like olive oil or rapeseed oil, are better for heating than polyunsaturated oils as they produce fewer aldehydes. Grootveld suggests a middle ground. “Olive oil is fine for cooking, but I recommend the highly processed ones, which have higher smoke points and are safer to cook with than the unrefined kind,” Grootveld says. Use extra virgin olive oil cold in things like salad dressings and mayonnaise to reap the health benefits, he says. Johnny Madge, an olive oil expert and judge in international competitions, says the quality of bottles labelled ‘olive oil’ varies. “Olive oil is a blend of refined olive oil and virgin olive oil which is added for colour and flavour because refined oil has none,” Madge says. “Premium quality extra virgin oil on the other hand is made by crushing olives on the same day they’re picked, so they have a freshness.” To find an olive oil for cooking that you like, experiment, Madge suggests. “It’s all a matter of personal taste,” Madge says. “Pour some into a frying pan, heat it gently and if you’re happy with the way it smells, use it.” Related stories What is the Mediterranean diet?How can changing your food shop help biodiversity?What should I eat for a healthy gut? What is the Mediterranean diet? How can changing your food shop help biodiversity? What should I eat for a healthy gut? Rapeseed oil – the best replacement for olive and sunflower oil? https://ichef.bbci.co.uk/images/ic/480xn/p0bzptch.jpg With olive oil and sunflower oil increasing in cost/hard to come by, rapeseed oil is a good replacement. It’s extracted from the black seeds of the yellow-flowering rape plant, which is widely grown in the UK. British-grown rapeseed oil has lower carbon emissions from transportation than imported oil, and it’s nutritious too. “Rapeseed oil is an unsaturated fat and high in monounsaturated fat making it a healthier type of oil,” says Victoria Taylor, senior dietitian at the British Heart Foundation. It’s also rich in Vitamin E, as well as omega 3, 6 and 9 fats, which support brain, heart, and joint function. Top chefs are fans of its delicate nutty flavour and the fact it’s grown and produced in the UK. Rick Toogood, chef, and co-founder of eco-friendly seafood restaurant Prawn on the Lawn loves the taste of rapeseed oil, which has proved a vital alternative to olive oil recently. “Sadly, we’ve found that due to Brexit, and also thanks to poor growing seasons, olive oil can sometimes be in short supply, “ Toogood says. “So, we’ve had to look closer to home which is great in the long run, as we’ve found so many new and brilliant suppliers. Rapeseed oil is a local product, so the more we can use this the better.” Rapeseed oil is great for frying fish, Toogood says, because it yields a crispy skin. “When we really want to let the flavour of the fish sing, our favourite oils to finish a dish are creamier, buttery olive oils.” Like olive oil, rapeseed oil is available refined and unrefined. In the UK, oil labelled ‘vegetable oil’ is usually refined rapeseed oil and has almost no flavour. “Always check the ingredients list when you are buying a vegetable oil to see what it’s made from as it will often be 100% rapeseed oil which would make it a healthy choice,” Victoria Taylor suggests. Unrefined rapeseed oils are often labelled ‘cold-pressed’, ‘premium’, ‘virgin’ or ‘extra virgin’, and have a more pronounced flavour. Prof Grootveld says rapeseed oil is fine to use if you’re careful, though it produces more aldehydes than either olive oil or frying in saturated fat, such as lard. “Use as little as oil as possible if you’re roasting, shallow frying or sautéing things like vegetables,” he says. “And try to cook at lower temperatures.” He also suggests using paper towel to blot off excess oil from deep-fried food. He also recommends limiting the number of times you re-use frying oils, especially refined corn, groundnut (peanut) or sunflower oils. “Don’t re-use a standard polyunsaturated rich oil like sunflower oil more than once or twice when deep frying,” Prof Grootveld says. Saturated fats There are alternatives to oils for cooking that generate fewer aldehydes when heated, but they might carry other risks. Saturated fats, which are normally solid at room temperature, can come from plant or animal sources, such as red palm oil, lard or beef dripping. Coconut oil is extremely high in saturated fat (significantly more than butter), and the refined version is the best of all to cook with, Prof Grootveld says. But Victoria Taylor recommends using coconut oil sparingly. “If you like the taste of coconut oil, then, as with butter, it is fine to use it every now and then. However, be careful not to overdo it, and use unsaturated oils as an everyday choice instead.” Environmental concerns Palm oil isn’t the only oil with poor environmental credentials. As with almost all foods, an oil's sustainability depends on the way it is produced. Sunflower and rapeseed oils made outside Europe and the UK are widely sprayed with neonicotinoids, says Richard Young, policy director of the Sustainable Food Trust. “These are insecticides implicated in killing bees, butterflies, moths and other pollinating insects, but they’re now banned in Europe and the UK. So, if you can, buy locally produced oils,” he says, adding their environmental impact from transportation is lower than imported oils. Oils made from crops known to cause environmental damage, such as avocado and soy (deforestation) and almonds (water requirements, insecticide use) might not be a green choice either, Young says. Alex Crumbie, from the not-for-profit consumer organisation Ethical Consumer, says if budget allows, opt for organic and buy oil in glass bottles, rather than plastic. And don’t throw used cooking oil down the sink, as its can cause blockages. Small amounts can be added to your food waste bin for recycling or disposed of in a sealed container in your general waste bin."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24ceb3bdbfd0cc00e1c"
} | 530fc8825c7c20d680f6839d88aacf56d84a631af6204bdf887bd4adab894623 | Jack Monroe's carrot cake overnight oats recipe
An average of 3.9 out of 5 stars from 14 ratings Carrot cake in breakfast form! What could be better? This is somewhere between a healthy breakfast and decadent pudding. For this recipe you will need a blender. 300g tin carrots, drained (180g drained weight)250ml/9fl oz milk, plus a little extra for serving (use a vegan milk alternative, if required)70g/2½oz porridge oats (gluten-free if required)70g/2½oz sultanas or mixed peel, or a mixture of the two (other dried fruit, such as cranberries or raisins also work well)½ tsp ground cinnamon2 tbsp sugar (caster, soft light or dark brown sugar) 300g tin carrots, drained (180g drained weight) 250ml/9fl oz milk, plus a little extra for serving (use a vegan milk alternative, if required) 70g/2½oz porridge oats (gluten-free if required) 70g/2½oz sultanas or mixed peel, or a mixture of the two (other dried fruit, such as cranberries or raisins also work well) ½ tsp ground cinnamon 2 tbsp sugar (caster, soft light or dark brown sugar) Method Tip the carrots and milk into a blender and blitz until smooth.Stir in the remaining ingredients and pour into a large jar with a lid Refrigerate for at least 8 hours, or overnight. Serve chilled. Tip the carrots and milk into a blender and blitz until smooth. Tip the carrots and milk into a blender and blitz until smooth. Stir in the remaining ingredients and pour into a large jar with a lid Stir in the remaining ingredients and pour into a large jar with a lid Refrigerate for at least 8 hours, or overnight. Serve chilled. Refrigerate for at least 8 hours, or overnight. Serve chilled. Recipe tips You could microwave or heat this mixture on a hob to eat right away. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/jack_monroes_carrot_cake_29585",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Jack Monroe's carrot cake overnight oats recipe",
"content": "An average of 3.9 out of 5 stars from 14 ratings Carrot cake in breakfast form! What could be better? This is somewhere between a healthy breakfast and decadent pudding. For this recipe you will need a blender. 300g tin carrots, drained (180g drained weight)250ml/9fl oz milk, plus a little extra for serving (use a vegan milk alternative, if required)70g/2½oz porridge oats (gluten-free if required)70g/2½oz sultanas or mixed peel, or a mixture of the two (other dried fruit, such as cranberries or raisins also work well)½ tsp ground cinnamon2 tbsp sugar (caster, soft light or dark brown sugar) 300g tin carrots, drained (180g drained weight) 250ml/9fl oz milk, plus a little extra for serving (use a vegan milk alternative, if required) 70g/2½oz porridge oats (gluten-free if required) 70g/2½oz sultanas or mixed peel, or a mixture of the two (other dried fruit, such as cranberries or raisins also work well) ½ tsp ground cinnamon 2 tbsp sugar (caster, soft light or dark brown sugar) Method Tip the carrots and milk into a blender and blitz until smooth.Stir in the remaining ingredients and pour into a large jar with a lid Refrigerate for at least 8 hours, or overnight. Serve chilled. Tip the carrots and milk into a blender and blitz until smooth. Tip the carrots and milk into a blender and blitz until smooth. Stir in the remaining ingredients and pour into a large jar with a lid Stir in the remaining ingredients and pour into a large jar with a lid Refrigerate for at least 8 hours, or overnight. Serve chilled. Refrigerate for at least 8 hours, or overnight. Serve chilled. Recipe tips You could microwave or heat this mixture on a hob to eat right away."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24deb3bdbfd0cc00e1d"
} | b507d3d61257287d9d8ae0249f204bd4ef54d1f21a31e22a2197f26a698ab163 | Banana bran muffins recipe
An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bananabranmuffins_77392_16x9.jpg Add mashed banana to muffins to reduce the amount of added sugar required. Wholemeal flour packs fibre into the muffins to keep you fuller for longer. Each serving provides 140kcal, 3g protein, 15g carbohydrates (of which 8g sugars), 7g fat (of which 3.5g saturates), 3g fibre and 0.4g salt. 115g/4¼ oz butter 100g/3½ oz brown sugar 3 bananas, mashed 115ml/4¼ fl oz milk 1 tsp vanilla extract 2 free-range eggs 175g/6¼ oz wholemeal flour 100g/3½ oz wheat bran 1 tsp baking powder 1 tsp baking soda ¼ tsp salt handful chopped walnuts, to taste 115g/4¼ oz butter 100g/3½ oz brown sugar 3 bananas, mashed 115ml/4¼ fl oz milk 1 tsp vanilla extract 2 free-range eggs 175g/6¼ oz wholemeal flour 100g/3½ oz wheat bran 1 tsp baking powder 1 tsp baking soda ¼ tsp salt handful chopped walnuts, to taste Method Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bananabranmuffins_77392",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Banana bran muffins recipe",
"content": "An average of 4.4 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bananabranmuffins_77392_16x9.jpg Add mashed banana to muffins to reduce the amount of added sugar required. Wholemeal flour packs fibre into the muffins to keep you fuller for longer. Each serving provides 140kcal, 3g protein, 15g carbohydrates (of which 8g sugars), 7g fat (of which 3.5g saturates), 3g fibre and 0.4g salt. 115g/4¼ oz butter 100g/3½ oz brown sugar 3 bananas, mashed 115ml/4¼ fl oz milk 1 tsp vanilla extract 2 free-range eggs 175g/6¼ oz wholemeal flour 100g/3½ oz wheat bran 1 tsp baking powder 1 tsp baking soda ¼ tsp salt handful chopped walnuts, to taste 115g/4¼ oz butter 100g/3½ oz brown sugar 3 bananas, mashed 115ml/4¼ fl oz milk 1 tsp vanilla extract 2 free-range eggs 175g/6¼ oz wholemeal flour 100g/3½ oz wheat bran 1 tsp baking powder 1 tsp baking soda ¼ tsp salt handful chopped walnuts, to taste Method Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24deb3bdbfd0cc00e1e"
} | f292810fa5db081ca5febf7ee192275b8ac5e90120d6eae0e32254fcaa42473b | Gluten-free Yorkshire puddings recipe
An average of 4.9 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_yorkshire_50535_16x9.jpg The puffiest, fluffiest gluten-free Yorkshire puddings you can imagine. It's all about the cornflour, which gives gloriously light, naturally gluten-free Yorkies. For this recipe you will need a 12-hole muffin tin. 200g/7oz cornflour6 free-range eggs, beaten300ml/½ pint full-fat milkvegetable oil, for cooking 200g/7oz cornflour 6 free-range eggs, beaten 300ml/½ pint full-fat milk vegetable oil, for cooking Method Preheat the oven to 220C/200C Fan/Gas 7.Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin.Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting!Meanwhile, whisk the eggs into the cornflour in a big mixing bowl.Once thoroughly combined, gradually add the milk a little at a time. Mix together.Pour the batter into a jug so it's easier to pour into each hole.For the next part you need to be quick! Remove the muffin tray from the oven and immediately add some batter to each hole until just under three-quarters full. They should sizzle a little. Be very quick and careful here and get them back in the oven as quickly as possible.Bake for around 20 minutes until golden and risen. Make sure you do not open the oven during the cooking time or they will sink.When cooked, remove from the oven and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin. Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin. Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting! Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting! Meanwhile, whisk the eggs into the cornflour in a big mixing bowl. Meanwhile, whisk the eggs into the cornflour in a big mixing bowl. Once thoroughly combined, gradually add the milk a little at a time. Mix together. Once thoroughly combined, gradually add the milk a little at a time. Mix together. Pour the batter into a jug so it's easier to pour into each hole. Pour the batter into a jug so it's easier to pour into each hole. For the next part you need to be quick! Remove the muffin tray from the oven and immediately add some batter to each hole until just under three-quarters full. They should sizzle a little. Be very quick and careful here and get them back in the oven as quickly as possible. For the next part you need to be quick! Remove the muffin tray from the oven and immediately add some batter to each hole until just under three-quarters full. They should sizzle a little. Be very quick and careful here and get them back in the oven as quickly as possible. Bake for around 20 minutes until golden and risen. Make sure you do not open the oven during the cooking time or they will sink. Bake for around 20 minutes until golden and risen. Make sure you do not open the oven during the cooking time or they will sink. When cooked, remove from the oven and serve immediately. When cooked, remove from the oven and serve immediately. Recipe tips These gluten-free Yorkshire puddings freeze perfectly when cooked and are really easy to reheat. Just pop into an oven heated to 200C/180C Fan/Gas 6 for 3 minutes or until piping hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gluten-free_yorkshire_50535",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free Yorkshire puddings recipe",
"content": "An average of 4.9 out of 5 stars from 61 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_yorkshire_50535_16x9.jpg The puffiest, fluffiest gluten-free Yorkshire puddings you can imagine. It's all about the cornflour, which gives gloriously light, naturally gluten-free Yorkies. For this recipe you will need a 12-hole muffin tin. 200g/7oz cornflour6 free-range eggs, beaten300ml/½ pint full-fat milkvegetable oil, for cooking 200g/7oz cornflour 6 free-range eggs, beaten 300ml/½ pint full-fat milk vegetable oil, for cooking Method Preheat the oven to 220C/200C Fan/Gas 7.Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin.Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting!Meanwhile, whisk the eggs into the cornflour in a big mixing bowl.Once thoroughly combined, gradually add the milk a little at a time. Mix together.Pour the batter into a jug so it's easier to pour into each hole.For the next part you need to be quick! Remove the muffin tray from the oven and immediately add some batter to each hole until just under three-quarters full. They should sizzle a little. Be very quick and careful here and get them back in the oven as quickly as possible.Bake for around 20 minutes until golden and risen. Make sure you do not open the oven during the cooking time or they will sink.When cooked, remove from the oven and serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin. Add just under a teaspoon of oil to each of the holes in a 12-hole muffin tin. Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting! Place the tin in the oven for 10–15 minutes until the oil is super hot, basically spitting! Meanwhile, whisk the eggs into the cornflour in a big mixing bowl. Meanwhile, whisk the eggs into the cornflour in a big mixing bowl. Once thoroughly combined, gradually add the milk a little at a time. Mix together. Once thoroughly combined, gradually add the milk a little at a time. Mix together. Pour the batter into a jug so it's easier to pour into each hole. Pour the batter into a jug so it's easier to pour into each hole. For the next part you need to be quick! Remove the muffin tray from the oven and immediately add some batter to each hole until just under three-quarters full. They should sizzle a little. Be very quick and careful here and get them back in the oven as quickly as possible. For the next part you need to be quick! Remove the muffin tray from the oven and immediately add some batter to each hole until just under three-quarters full. They should sizzle a little. Be very quick and careful here and get them back in the oven as quickly as possible. Bake for around 20 minutes until golden and risen. Make sure you do not open the oven during the cooking time or they will sink. Bake for around 20 minutes until golden and risen. Make sure you do not open the oven during the cooking time or they will sink. When cooked, remove from the oven and serve immediately. When cooked, remove from the oven and serve immediately. Recipe tips These gluten-free Yorkshire puddings freeze perfectly when cooked and are really easy to reheat. Just pop into an oven heated to 200C/180C Fan/Gas 6 for 3 minutes or until piping hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24deb3bdbfd0cc00e1f"
} | 09f387f345ca71b1a5caa8f6a0ad5fa5cd83257a05ea77f4a52255ad2d0601f5 | Gluten-free flatbreads recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_gluten-free_53343_16x9.jpg Using just three ingredients, you can whip these delicious flatbreads up in no time as part of a gluten-free feast. 260g/9¼oz Greek-style yoghurt (or any thick, plain yoghurt)250g/9oz self-raising gluten-free flour, plus extra for dustingpinch of salt 260g/9¼oz Greek-style yoghurt (or any thick, plain yoghurt) 250g/9oz self-raising gluten-free flour, plus extra for dusting pinch of salt Method Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball.On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt.Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife.Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper.Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball. Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball. On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt. On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt. Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife. Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife. Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper. Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper. Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Recipe tips The flatbreads are delicious topped with homemade falafel, hummus and salad. They also work well with homemade doner kebab, chicken gyros, or with a range of toppings as mini flatbread pizzas. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/easy_gluten-free_53343",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free flatbreads recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/easy_gluten-free_53343_16x9.jpg Using just three ingredients, you can whip these delicious flatbreads up in no time as part of a gluten-free feast. 260g/9¼oz Greek-style yoghurt (or any thick, plain yoghurt)250g/9oz self-raising gluten-free flour, plus extra for dustingpinch of salt 260g/9¼oz Greek-style yoghurt (or any thick, plain yoghurt) 250g/9oz self-raising gluten-free flour, plus extra for dusting pinch of salt Method Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball.On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt.Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife.Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper.Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball. Give the yoghurt a good stir before using. In a large mixing bowl, mix together the yoghurt with the flour using a spatula. Then, as it starts to form a dough, use your hands to bring it together into a slightly sticky ball. On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt. On a well-floured surface, knead the dough briefly until smooth, combined and no longer sticky. If the dough is still too sticky, add a little more flour. If the dough is too dry, add a little more yoghurt. Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife. Transfer the dough to a lightly floured surface and divide into four equal portions. Cut a large rectangle of baking paper, lay onto your surface and dust with flour. Place one of the portions of dough on top and use a rolling pin to roll it out to a 3mm/⅛in thickness, aiming for an oval shape. If the edges are a little cracked, cut around the dough using a sharp knife. Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper. Place a large frying pan over a high heat. Once hot, carefully transfer a flatbread into the dry pan using the baking paper. Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Cook on one side for 2 minutes or until nicely browned, then flip and cook for 1 minute on the other side, pressing down firmly using a spatula (this encourages the flatbread to puff up a little). Repeat using the remaining dough portions and wrap the cooked flatbreads in a clean tea towel while you do this – this helps to keep them more flexible. Recipe tips The flatbreads are delicious topped with homemade falafel, hummus and salad. They also work well with homemade doner kebab, chicken gyros, or with a range of toppings as mini flatbread pizzas."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24deb3bdbfd0cc00e20"
} | 9414afdb75069fbb45f90403e487c55e8401cfe728e547ddc30d5319f0a95dfe | Grilled pork chops recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_paprika_and_thyme_70657_16x9.jpg An easy pork chop recipe to cook under the grill or on the barbecue. The thyme and paprika marinade is as easy as it is delicious. Each serving provides 230 kcal, 38.5g protein, 0.6g carbohydrate (of which 0g sugars), 8g fat (of which 2.5g saturates), 0.5g fibre and 0.8g salt. 4 large garlic cloves1 tbsp sweet smoked paprika1 tbsp fresh thyme leaves1 lemon, juice only3 tbsp extra virgin olive oil4 bone-in pork chopsolive oil cooking spraysea salt and freshly ground black pepper 4 large garlic cloves 1 tbsp sweet smoked paprika 1 tbsp fresh thyme leaves 1 lemon, juice only 3 tbsp extra virgin olive oil 4 bone-in pork chops olive oil cooking spray sea salt and freshly ground black pepper Method To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade.Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high.Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly.Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high. Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/garlic_paprika_and_thyme_70657",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Grilled pork chops recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/garlic_paprika_and_thyme_70657_16x9.jpg An easy pork chop recipe to cook under the grill or on the barbecue. The thyme and paprika marinade is as easy as it is delicious. Each serving provides 230 kcal, 38.5g protein, 0.6g carbohydrate (of which 0g sugars), 8g fat (of which 2.5g saturates), 0.5g fibre and 0.8g salt. 4 large garlic cloves1 tbsp sweet smoked paprika1 tbsp fresh thyme leaves1 lemon, juice only3 tbsp extra virgin olive oil4 bone-in pork chopsolive oil cooking spraysea salt and freshly ground black pepper 4 large garlic cloves 1 tbsp sweet smoked paprika 1 tbsp fresh thyme leaves 1 lemon, juice only 3 tbsp extra virgin olive oil 4 bone-in pork chops olive oil cooking spray sea salt and freshly ground black pepper Method To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade.Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high.Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly.Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. To make the marinade, crush the garlic and combine it with the paprika, thyme, lemon juice, oil and plenty of salt and pepper. To get more flavour out of the thyme leaves, gently bash them with a rolling pin before adding them to the marinade. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. Marinade the pork chops (do this in a bowl covered in cling film, not a plastic bag, as any sharp pieces of bone might pierce the bag) for at least 2 hours, but preferably overnight. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high. To cook the chops on the barbecue, heat the charcoal until the coals are grey and hot, using tongs to pick up any pieces that are not catching and piling them into the middle. When this is done, spread the charcoal out so you can fit the grill over the top. If using a grill, preheat to high. Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. Remove the chops from the marinade. Using a sharp pair of scissors, create several cuts through the rind of each one to make sure they cook evenly. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs. Spray the barbecue grill or grill pan with cooking oil to stop the pork from sticking. Cook the chops for roughly 4 minutes on each side on the hottest, middle part of the grill, turning them when they have become charred on each side. You know they’re ready when the middle of the chop no longer feels squishy when you press down on it with tongs."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24eeb3bdbfd0cc00e21"
} | a31fe434c66df5b4090f10bf9594d6c979a8d84b613281595e0dd9d9e61fbfb8 | Gluten-free Christmas stuffing recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_stuffing_57943_16x9.jpg Look for gluten-free breadcrumbs for this meaty, fruity, nutty gluten-free stuffing for your Christmas turkey. 2 tbsp sunflower oil, plus extra for greasing1 medium leek, trimmed and thinly sliced250g/9oz pork mince or gluten-free sausages with the skins removed100g/3½oz gluten-free fresh white or brown breadcrumbs 75g/2¾oz ready-to-eat dried apricots, chopped 25g/1oz dried cranberries, roughly chopped75g/2¾oz vacuum-packed chestnuts, crumbled into small pieces1 orange, finely grated zest only1 tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme 1 tbsp finely chopped fresh sage or 1 tsp dried sage 1 tsp flaked sea saltground black pepper 2 tbsp sunflower oil, plus extra for greasing 1 medium leek, trimmed and thinly sliced 250g/9oz pork mince or gluten-free sausages with the skins removed 100g/3½oz gluten-free fresh white or brown breadcrumbs 75g/2¾oz ready-to-eat dried apricots, chopped 25g/1oz dried cranberries, roughly chopped 75g/2¾oz vacuum-packed chestnuts, crumbled into small pieces 1 orange, finely grated zest only 1 tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme 1 tbsp finely chopped fresh sage or 1 tsp dried sage 1 tsp flaked sea salt ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray.Heat the oil in a large non-stick frying pan and gently fry the leek for 4 minutes, stirring regularly until the leek is softened, but not coloured. Remove from the heat and tip into a large mixing bowl. Leave to cool.Add the pork mince (or skinned sausagemeat), breadcrumbs, apricots, cranberries, chestnuts, orange zest, herbs, salt and lot of ground black pepper to the bowl with the cooled leeks. Mix everything thoroughly together using your hands.Roll into 12 even-sized small balls and place on the prepared baking tray. Brush liberally with oil and bake for 15–20 minutes, or until the stuffing is cooked and piping hot throughout. Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray. Heat the oil in a large non-stick frying pan and gently fry the leek for 4 minutes, stirring regularly until the leek is softened, but not coloured. Remove from the heat and tip into a large mixing bowl. Leave to cool. Heat the oil in a large non-stick frying pan and gently fry the leek for 4 minutes, stirring regularly until the leek is softened, but not coloured. Remove from the heat and tip into a large mixing bowl. Leave to cool. Add the pork mince (or skinned sausagemeat), breadcrumbs, apricots, cranberries, chestnuts, orange zest, herbs, salt and lot of ground black pepper to the bowl with the cooled leeks. Mix everything thoroughly together using your hands. Add the pork mince (or skinned sausagemeat), breadcrumbs, apricots, cranberries, chestnuts, orange zest, herbs, salt and lot of ground black pepper to the bowl with the cooled leeks. Mix everything thoroughly together using your hands. Roll into 12 even-sized small balls and place on the prepared baking tray. Brush liberally with oil and bake for 15–20 minutes, or until the stuffing is cooked and piping hot throughout. Roll into 12 even-sized small balls and place on the prepared baking tray. Brush liberally with oil and bake for 15–20 minutes, or until the stuffing is cooked and piping hot throughout. Recipe tips If making the stuffing balls ahead of time, cover and chill in the fridge for up to 24 hours before baking. Bake as above, adding an extra 5–10 minutes to the cooking time, or until the balls are cooked throughout. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gluten-free_stuffing_57943",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free Christmas stuffing 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/gluten-free_stuffing_57943_16x9.jpg Look for gluten-free breadcrumbs for this meaty, fruity, nutty gluten-free stuffing for your Christmas turkey. 2 tbsp sunflower oil, plus extra for greasing1 medium leek, trimmed and thinly sliced250g/9oz pork mince or gluten-free sausages with the skins removed100g/3½oz gluten-free fresh white or brown breadcrumbs 75g/2¾oz ready-to-eat dried apricots, chopped 25g/1oz dried cranberries, roughly chopped75g/2¾oz vacuum-packed chestnuts, crumbled into small pieces1 orange, finely grated zest only1 tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme 1 tbsp finely chopped fresh sage or 1 tsp dried sage 1 tsp flaked sea saltground black pepper 2 tbsp sunflower oil, plus extra for greasing 1 medium leek, trimmed and thinly sliced 250g/9oz pork mince or gluten-free sausages with the skins removed 100g/3½oz gluten-free fresh white or brown breadcrumbs 75g/2¾oz ready-to-eat dried apricots, chopped 25g/1oz dried cranberries, roughly chopped 75g/2¾oz vacuum-packed chestnuts, crumbled into small pieces 1 orange, finely grated zest only 1 tbsp finely chopped fresh thyme leaves or 1 tsp dried thyme 1 tbsp finely chopped fresh sage or 1 tsp dried sage 1 tsp flaked sea salt ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray.Heat the oil in a large non-stick frying pan and gently fry the leek for 4 minutes, stirring regularly until the leek is softened, but not coloured. Remove from the heat and tip into a large mixing bowl. Leave to cool.Add the pork mince (or skinned sausagemeat), breadcrumbs, apricots, cranberries, chestnuts, orange zest, herbs, salt and lot of ground black pepper to the bowl with the cooled leeks. Mix everything thoroughly together using your hands.Roll into 12 even-sized small balls and place on the prepared baking tray. Brush liberally with oil and bake for 15–20 minutes, or until the stuffing is cooked and piping hot throughout. Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray. Preheat the oven to 200C/180C Fan/Gas 6 and lightly grease a baking tray. Heat the oil in a large non-stick frying pan and gently fry the leek for 4 minutes, stirring regularly until the leek is softened, but not coloured. Remove from the heat and tip into a large mixing bowl. Leave to cool. Heat the oil in a large non-stick frying pan and gently fry the leek for 4 minutes, stirring regularly until the leek is softened, but not coloured. Remove from the heat and tip into a large mixing bowl. Leave to cool. Add the pork mince (or skinned sausagemeat), breadcrumbs, apricots, cranberries, chestnuts, orange zest, herbs, salt and lot of ground black pepper to the bowl with the cooled leeks. Mix everything thoroughly together using your hands. Add the pork mince (or skinned sausagemeat), breadcrumbs, apricots, cranberries, chestnuts, orange zest, herbs, salt and lot of ground black pepper to the bowl with the cooled leeks. Mix everything thoroughly together using your hands. Roll into 12 even-sized small balls and place on the prepared baking tray. Brush liberally with oil and bake for 15–20 minutes, or until the stuffing is cooked and piping hot throughout. Roll into 12 even-sized small balls and place on the prepared baking tray. Brush liberally with oil and bake for 15–20 minutes, or until the stuffing is cooked and piping hot throughout. Recipe tips If making the stuffing balls ahead of time, cover and chill in the fridge for up to 24 hours before baking. Bake as above, adding an extra 5–10 minutes to the cooking time, or until the balls are cooked throughout."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24eeb3bdbfd0cc00e22"
} | 2a90a5a8b3a000be64e06b95fabd15e5d47de2c7f9e2d5ad695c2aef29f47209 | Gluten-free quiche recipe
An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_quiche_80336_16x9.jpg A rich and creamy quiche, packed with leeks, bacon and cheese, and encased in a crisp and deeply savoury gluten-free pastry. 250g/9oz gluten-free plain flour125g/4½oz unsalted butter, chilled and diced2 tbsp finely grated Parmesan, or alternative vegetarian hard cheese1 tbsp poppy seeds4–5 tbsp ice-cold water1 tsp white wine or cider vinegar1 egg, white only, beaten (reserve the yolk for the filling)salt and freshly ground black pepper 250g/9oz gluten-free plain flour 125g/4½oz unsalted butter, chilled and diced 2 tbsp finely grated Parmesan, or alternative vegetarian hard cheese 1 tbsp poppy seeds 4–5 tbsp ice-cold water 1 tsp white wine or cider vinegar 1 egg, white only, beaten (reserve the yolk for the filling) salt and freshly ground black pepper 2 tbsp olive oil1 onion, thinly sliced1 leek, thinly sliced200g/7oz smoked bacon bits or lardons5 eggs, 4 whole eggs and 1 yolk (plus the yolk reserved from sealing the pastry)375ml/13fl oz double cream2 tbsp snipped chives or chopped parsley75g/2¾oz Cheddar or gruyère, grated100g/3½oz frozen peas, defrosted 2 tbsp olive oil 1 onion, thinly sliced 1 leek, thinly sliced 200g/7oz smoked bacon bits or lardons 5 eggs, 4 whole eggs and 1 yolk (plus the yolk reserved from sealing the pastry) 375ml/13fl oz double cream 2 tbsp snipped chives or chopped parsley 75g/2¾oz Cheddar or gruyère, grated 100g/3½oz frozen peas, defrosted Method To make the pastry, tip the flour into a large mixing bowl, season well with salt and pepper. Cut the butter into the flour using a round-bladed knife, then rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the Parmesan and poppy seeds.Pour in the ice-cold water and vinegar and mix using a round-bladed knife, then use your hands to bring the dough together into a neat ball. Flatten the dough into a disc, cover and chill for no more than 10 minutes.To make the filling, heat the oil in a frying pan over a low–medium heat, add the onion and leek. Cook, stirring frequently, until softened and starting to caramelise. Remove from the pan with a slotted spoon and set aside on a plate. Add the bacon to the pan, increase the heat to medium and cook until starting to crisp. Set aside with the onion and leek.Roll the pastry out between two sheets of baking paper into a neat circle about 3mm/1/8 in thick and 4–5cm/1½–2in larger all round than a 23cm/9in tart tin. Carefully peel off one sheet of baking paper and turn the pastry into the tart tin. Press the pastry neatly into the corners of the tin, trim off any excess and patch up any cracks with pastry off-cuts. Prick the base with a fork and line with baking paper. Refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking sheet on the middle shelf to heat up.Place a sheet of baking paper over the pastry cake and fill with baking beans. Carefully place on the hot baking sheet and cook for 15–20 minutes, or until the edges of the pastry are pale golden-brown. Remove the baking beans and paper then return to the oven for 3–4 minutes. Brush the inside of the pastry case with lightly beaten egg white to seal any cracks and cook for another minute.Whisk together the whole eggs, egg yolks and cream. Add the chives and season well with salt and pepper.Scatter the bacon, onion, leek, grated Cheddar and peas into the pastry case and pour over the egg mixture. Cook for 25 minutes, or until the filling is set and golden brown.Serve warm or at room temperature with a crisp green salad. To make the pastry, tip the flour into a large mixing bowl, season well with salt and pepper. Cut the butter into the flour using a round-bladed knife, then rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the Parmesan and poppy seeds. To make the pastry, tip the flour into a large mixing bowl, season well with salt and pepper. Cut the butter into the flour using a round-bladed knife, then rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the Parmesan and poppy seeds. Pour in the ice-cold water and vinegar and mix using a round-bladed knife, then use your hands to bring the dough together into a neat ball. Flatten the dough into a disc, cover and chill for no more than 10 minutes. Pour in the ice-cold water and vinegar and mix using a round-bladed knife, then use your hands to bring the dough together into a neat ball. Flatten the dough into a disc, cover and chill for no more than 10 minutes. To make the filling, heat the oil in a frying pan over a low–medium heat, add the onion and leek. Cook, stirring frequently, until softened and starting to caramelise. Remove from the pan with a slotted spoon and set aside on a plate. Add the bacon to the pan, increase the heat to medium and cook until starting to crisp. Set aside with the onion and leek. To make the filling, heat the oil in a frying pan over a low–medium heat, add the onion and leek. Cook, stirring frequently, until softened and starting to caramelise. Remove from the pan with a slotted spoon and set aside on a plate. Add the bacon to the pan, increase the heat to medium and cook until starting to crisp. Set aside with the onion and leek. Roll the pastry out between two sheets of baking paper into a neat circle about 3mm/1/8 in thick and 4–5cm/1½–2in larger all round than a 23cm/9in tart tin. Carefully peel off one sheet of baking paper and turn the pastry into the tart tin. Press the pastry neatly into the corners of the tin, trim off any excess and patch up any cracks with pastry off-cuts. Prick the base with a fork and line with baking paper. Refrigerate for 15 minutes. Roll the pastry out between two sheets of baking paper into a neat circle about 3mm/1/8 in thick and 4–5cm/1½–2in larger all round than a 23cm/9in tart tin. Carefully peel off one sheet of baking paper and turn the pastry into the tart tin. Press the pastry neatly into the corners of the tin, trim off any excess and patch up any cracks with pastry off-cuts. Prick the base with a fork and line with baking paper. Refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking sheet on the middle shelf to heat up. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking sheet on the middle shelf to heat up. Place a sheet of baking paper over the pastry cake and fill with baking beans. Carefully place on the hot baking sheet and cook for 15–20 minutes, or until the edges of the pastry are pale golden-brown. Remove the baking beans and paper then return to the oven for 3–4 minutes. Brush the inside of the pastry case with lightly beaten egg white to seal any cracks and cook for another minute. Place a sheet of baking paper over the pastry cake and fill with baking beans. Carefully place on the hot baking sheet and cook for 15–20 minutes, or until the edges of the pastry are pale golden-brown. Remove the baking beans and paper then return to the oven for 3–4 minutes. Brush the inside of the pastry case with lightly beaten egg white to seal any cracks and cook for another minute. Whisk together the whole eggs, egg yolks and cream. Add the chives and season well with salt and pepper. Whisk together the whole eggs, egg yolks and cream. Add the chives and season well with salt and pepper. Scatter the bacon, onion, leek, grated Cheddar and peas into the pastry case and pour over the egg mixture. Cook for 25 minutes, or until the filling is set and golden brown. Scatter the bacon, onion, leek, grated Cheddar and peas into the pastry case and pour over the egg mixture. Cook for 25 minutes, or until the filling is set and golden brown. Serve warm or at room temperature with a crisp green salad. Serve warm or at room temperature with a crisp green salad. Recipe tips If you want to serve the quiche whole, you will need to bake it in a loose-bottomed tart tin. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gluten-free_quiche_80336",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free quiche recipe",
"content": "An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_quiche_80336_16x9.jpg A rich and creamy quiche, packed with leeks, bacon and cheese, and encased in a crisp and deeply savoury gluten-free pastry. 250g/9oz gluten-free plain flour125g/4½oz unsalted butter, chilled and diced2 tbsp finely grated Parmesan, or alternative vegetarian hard cheese1 tbsp poppy seeds4–5 tbsp ice-cold water1 tsp white wine or cider vinegar1 egg, white only, beaten (reserve the yolk for the filling)salt and freshly ground black pepper 250g/9oz gluten-free plain flour 125g/4½oz unsalted butter, chilled and diced 2 tbsp finely grated Parmesan, or alternative vegetarian hard cheese 1 tbsp poppy seeds 4–5 tbsp ice-cold water 1 tsp white wine or cider vinegar 1 egg, white only, beaten (reserve the yolk for the filling) salt and freshly ground black pepper 2 tbsp olive oil1 onion, thinly sliced1 leek, thinly sliced200g/7oz smoked bacon bits or lardons5 eggs, 4 whole eggs and 1 yolk (plus the yolk reserved from sealing the pastry)375ml/13fl oz double cream2 tbsp snipped chives or chopped parsley75g/2¾oz Cheddar or gruyère, grated100g/3½oz frozen peas, defrosted 2 tbsp olive oil 1 onion, thinly sliced 1 leek, thinly sliced 200g/7oz smoked bacon bits or lardons 5 eggs, 4 whole eggs and 1 yolk (plus the yolk reserved from sealing the pastry) 375ml/13fl oz double cream 2 tbsp snipped chives or chopped parsley 75g/2¾oz Cheddar or gruyère, grated 100g/3½oz frozen peas, defrosted Method To make the pastry, tip the flour into a large mixing bowl, season well with salt and pepper. Cut the butter into the flour using a round-bladed knife, then rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the Parmesan and poppy seeds.Pour in the ice-cold water and vinegar and mix using a round-bladed knife, then use your hands to bring the dough together into a neat ball. Flatten the dough into a disc, cover and chill for no more than 10 minutes.To make the filling, heat the oil in a frying pan over a low–medium heat, add the onion and leek. Cook, stirring frequently, until softened and starting to caramelise. Remove from the pan with a slotted spoon and set aside on a plate. Add the bacon to the pan, increase the heat to medium and cook until starting to crisp. Set aside with the onion and leek.Roll the pastry out between two sheets of baking paper into a neat circle about 3mm/1/8 in thick and 4–5cm/1½–2in larger all round than a 23cm/9in tart tin. Carefully peel off one sheet of baking paper and turn the pastry into the tart tin. Press the pastry neatly into the corners of the tin, trim off any excess and patch up any cracks with pastry off-cuts. Prick the base with a fork and line with baking paper. Refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking sheet on the middle shelf to heat up.Place a sheet of baking paper over the pastry cake and fill with baking beans. Carefully place on the hot baking sheet and cook for 15–20 minutes, or until the edges of the pastry are pale golden-brown. Remove the baking beans and paper then return to the oven for 3–4 minutes. Brush the inside of the pastry case with lightly beaten egg white to seal any cracks and cook for another minute.Whisk together the whole eggs, egg yolks and cream. Add the chives and season well with salt and pepper.Scatter the bacon, onion, leek, grated Cheddar and peas into the pastry case and pour over the egg mixture. Cook for 25 minutes, or until the filling is set and golden brown.Serve warm or at room temperature with a crisp green salad. To make the pastry, tip the flour into a large mixing bowl, season well with salt and pepper. Cut the butter into the flour using a round-bladed knife, then rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the Parmesan and poppy seeds. To make the pastry, tip the flour into a large mixing bowl, season well with salt and pepper. Cut the butter into the flour using a round-bladed knife, then rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in the Parmesan and poppy seeds. Pour in the ice-cold water and vinegar and mix using a round-bladed knife, then use your hands to bring the dough together into a neat ball. Flatten the dough into a disc, cover and chill for no more than 10 minutes. Pour in the ice-cold water and vinegar and mix using a round-bladed knife, then use your hands to bring the dough together into a neat ball. Flatten the dough into a disc, cover and chill for no more than 10 minutes. To make the filling, heat the oil in a frying pan over a low–medium heat, add the onion and leek. Cook, stirring frequently, until softened and starting to caramelise. Remove from the pan with a slotted spoon and set aside on a plate. Add the bacon to the pan, increase the heat to medium and cook until starting to crisp. Set aside with the onion and leek. To make the filling, heat the oil in a frying pan over a low–medium heat, add the onion and leek. Cook, stirring frequently, until softened and starting to caramelise. Remove from the pan with a slotted spoon and set aside on a plate. Add the bacon to the pan, increase the heat to medium and cook until starting to crisp. Set aside with the onion and leek. Roll the pastry out between two sheets of baking paper into a neat circle about 3mm/1/8 in thick and 4–5cm/1½–2in larger all round than a 23cm/9in tart tin. Carefully peel off one sheet of baking paper and turn the pastry into the tart tin. Press the pastry neatly into the corners of the tin, trim off any excess and patch up any cracks with pastry off-cuts. Prick the base with a fork and line with baking paper. Refrigerate for 15 minutes. Roll the pastry out between two sheets of baking paper into a neat circle about 3mm/1/8 in thick and 4–5cm/1½–2in larger all round than a 23cm/9in tart tin. Carefully peel off one sheet of baking paper and turn the pastry into the tart tin. Press the pastry neatly into the corners of the tin, trim off any excess and patch up any cracks with pastry off-cuts. Prick the base with a fork and line with baking paper. Refrigerate for 15 minutes. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking sheet on the middle shelf to heat up. Preheat the oven to 180C/160C Fan/Gas 4 and place a baking sheet on the middle shelf to heat up. Place a sheet of baking paper over the pastry cake and fill with baking beans. Carefully place on the hot baking sheet and cook for 15–20 minutes, or until the edges of the pastry are pale golden-brown. Remove the baking beans and paper then return to the oven for 3–4 minutes. Brush the inside of the pastry case with lightly beaten egg white to seal any cracks and cook for another minute. Place a sheet of baking paper over the pastry cake and fill with baking beans. Carefully place on the hot baking sheet and cook for 15–20 minutes, or until the edges of the pastry are pale golden-brown. Remove the baking beans and paper then return to the oven for 3–4 minutes. Brush the inside of the pastry case with lightly beaten egg white to seal any cracks and cook for another minute. Whisk together the whole eggs, egg yolks and cream. Add the chives and season well with salt and pepper. Whisk together the whole eggs, egg yolks and cream. Add the chives and season well with salt and pepper. Scatter the bacon, onion, leek, grated Cheddar and peas into the pastry case and pour over the egg mixture. Cook for 25 minutes, or until the filling is set and golden brown. Scatter the bacon, onion, leek, grated Cheddar and peas into the pastry case and pour over the egg mixture. Cook for 25 minutes, or until the filling is set and golden brown. Serve warm or at room temperature with a crisp green salad. Serve warm or at room temperature with a crisp green salad. Recipe tips If you want to serve the quiche whole, you will need to bake it in a loose-bottomed tart tin."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24eeb3bdbfd0cc00e23"
} | ec1210c69a7f678c5199e5b322c7e269eb1e0f318c1b6db216f36eaa13d463b1 | Mini dauphinoise potatoes recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_dauphinoise_15900_16x9.jpg These are a joy – individual moulds of dauphinoise! Plus they are an easy way to serve potatoes for a special supper. Dariole moulds are little domed metal pudding moulds which are so useful and perfect for all sorts of dishes, including small syrup sponge puddings, pâté and panna cotta. Equipment and preparation: You will need eight metal dariole pudding moulds. 30g/1oz butter, melted300ml/½ pint double cream1 garlic clove, crushed115g/4oz mature Cheddar, grated700g/1lb 9oz medium potatoes, peeled and cut into very thin slicessalt and freshly ground black pepper 30g/1oz butter, melted 300ml/½ pint double cream 1 garlic clove, crushed 115g/4oz mature Cheddar, grated 700g/1lb 9oz medium potatoes, peeled and cut into very thin slices salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and grease eight metal dariole pudding moulds with the melted butter. Cut eight small squares of baking paper and place one in the base of each mould.Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper.Using half the cheese, place some in the base of each mould. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished.Cover the tops of each mould with kitchen foil and seal tightly. Put the moulds on a baking tray, foil side up, and bake for about 30 minutes.Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown.Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert onto a plate. Carefully remove the mould and paper. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6 and grease eight metal dariole pudding moulds with the melted butter. Cut eight small squares of baking paper and place one in the base of each mould. Preheat the oven to 200C/180C Fan/Gas 6 and grease eight metal dariole pudding moulds with the melted butter. Cut eight small squares of baking paper and place one in the base of each mould. Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper. Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper. Using half the cheese, place some in the base of each mould. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished. Using half the cheese, place some in the base of each mould. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished. Cover the tops of each mould with kitchen foil and seal tightly. Put the moulds on a baking tray, foil side up, and bake for about 30 minutes. Cover the tops of each mould with kitchen foil and seal tightly. Put the moulds on a baking tray, foil side up, and bake for about 30 minutes. Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown. Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown. Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert onto a plate. Carefully remove the mould and paper. Serve hot. Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert onto a plate. Carefully remove the mould and paper. Serve hot. Recipe tips These can be cooked up to 1 hour ahead and reheating to serve. They’re not suitable for freezing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mini_dauphinoise_15900",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mini dauphinoise potatoes recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_dauphinoise_15900_16x9.jpg These are a joy – individual moulds of dauphinoise! Plus they are an easy way to serve potatoes for a special supper. Dariole moulds are little domed metal pudding moulds which are so useful and perfect for all sorts of dishes, including small syrup sponge puddings, pâté and panna cotta. Equipment and preparation: You will need eight metal dariole pudding moulds. 30g/1oz butter, melted300ml/½ pint double cream1 garlic clove, crushed115g/4oz mature Cheddar, grated700g/1lb 9oz medium potatoes, peeled and cut into very thin slicessalt and freshly ground black pepper 30g/1oz butter, melted 300ml/½ pint double cream 1 garlic clove, crushed 115g/4oz mature Cheddar, grated 700g/1lb 9oz medium potatoes, peeled and cut into very thin slices salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and grease eight metal dariole pudding moulds with the melted butter. Cut eight small squares of baking paper and place one in the base of each mould.Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper.Using half the cheese, place some in the base of each mould. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished.Cover the tops of each mould with kitchen foil and seal tightly. Put the moulds on a baking tray, foil side up, and bake for about 30 minutes.Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown.Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert onto a plate. Carefully remove the mould and paper. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6 and grease eight metal dariole pudding moulds with the melted butter. Cut eight small squares of baking paper and place one in the base of each mould. Preheat the oven to 200C/180C Fan/Gas 6 and grease eight metal dariole pudding moulds with the melted butter. Cut eight small squares of baking paper and place one in the base of each mould. Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper. Mix the double cream and garlic together in a jug and season with salt and freshly ground black pepper. Using half the cheese, place some in the base of each mould. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished. Using half the cheese, place some in the base of each mould. Arrange a slice of potato on top, then pour over a little garlic cream. Continue to layer the potatoes and cream, adding a little salt and pepper between the layers, until finished. Cover the tops of each mould with kitchen foil and seal tightly. Put the moulds on a baking tray, foil side up, and bake for about 30 minutes. Cover the tops of each mould with kitchen foil and seal tightly. Put the moulds on a baking tray, foil side up, and bake for about 30 minutes. Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown. Remove the foil and sprinkle the tops with the remaining cheese. Bake, uncovered, for a further 15–20 minutes, until the potatoes are cooked and the cheese is golden brown. Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert onto a plate. Carefully remove the mould and paper. Serve hot. Leave in the moulds for a few minutes until any bubbling has stopped, then slide a small palette knife around the edge of the mould and invert onto a plate. Carefully remove the mould and paper. Serve hot. Recipe tips These can be cooked up to 1 hour ahead and reheating to serve. They’re not suitable for freezing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24eeb3bdbfd0cc00e24"
} | 1b60418ddf614df491db0a02bcb75ccfdcbbfc2f198a1a028928735f10f6abbb | Vegetable chilli with tortilla chips recipe
An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_mexican_chilli_39549_16x9.jpg A marvellous vegetable chilli for all the family. Make ahead and it will taste even better the next day. Omit the worcestershire sauce to make it vegetarian and vegan, and replace the flour tortillas for corn alternatives to make them gluten-free. 2 small sweet potatoes, cut into 2cm/¾in cubes 2 tsp chilli powder 2 tsp paprika pinch ground cinnamon4 tbsp olive oil 1½ red onions, finely chopped2 celery sticks, finely chopped 2 carrots, finely chopped2 garlic cloves, crushed 1 red chilli, finely chopped1 red pepper, thinly sliced 1 yellow pepper, thinly sliced150g/5½oz chestnut mushrooms, quartered1 aubergine, cut into 2cm/¾in cubes 1 tsp ground coriander1 tsp ground cumin400g tin kidney beans in chilli sauce400g tin plum tomatoes 2–3 dashes Worcestershire sauce (optional)1–2 dashes Tabasco sauce dash red wine vinegar 200ml/7fl oz vegetable stock small bunch fresh coriander, leaves picked and stalks choppedsalt and freshly ground black pepper 2 small sweet potatoes, cut into 2cm/¾in cubes 2 tsp chilli powder 2 tsp paprika pinch ground cinnamon 4 tbsp olive oil 1½ red onions, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 2 garlic cloves, crushed 1 red chilli, finely chopped 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 150g/5½oz chestnut mushrooms, quartered 1 aubergine, cut into 2cm/¾in cubes 1 tsp ground coriander 1 tsp ground cumin 400g tin kidney beans in chilli sauce 400g tin plum tomatoes 2–3 dashes Worcestershire sauce (optional) 1–2 dashes Tabasco sauce dash red wine vinegar 200ml/7fl oz vegetable stock small bunch fresh coriander, leaves picked and stalks chopped salt and freshly ground black pepper vegetable oil, for deep-frying3 large flour tortillas vegetable oil, for deep-frying 3 large flour tortillas Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a large roasting tin and sprinkle with a teaspoon each of the chilli powder and paprika, and the cinnamon. Season and drizzle with half the oil. Roast for 20 minutes, or until tender. Meanwhile, heat the remaining oil in a large saucepan over a low–medium heat. Fry the onions, celery and carrots gently for 10 minutes, or until softened. Add the garlic and chilli and fry for a minute before adding all the remaining vegetables. Cook for 10 minutes, or until everything is starting to soften. Add the remaining chilli powder and paprika, the ground coriander, cumin and plenty of seasoning and cook for 1–2 minutes. Add the kidney beans, tomatoes, Worcestershire sauce, if using, Tabasco, red wine vinegar and stock. Bring to the boil, reduce the heat and simmer for 20–30 minutes. Add the roast sweet potato and coriander stalks to the chilli and cook for 5 minutes. Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cut the tortillas into small triangles and deep-fry in batches for 1–2 minutes, or until crisp. Drain on kitchen paper.Garnish the chilli with the coriander and serve with the tortilla chips and some cooked rice, if liked. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a large roasting tin and sprinkle with a teaspoon each of the chilli powder and paprika, and the cinnamon. Season and drizzle with half the oil. Roast for 20 minutes, or until tender. Put the sweet potatoes in a large roasting tin and sprinkle with a teaspoon each of the chilli powder and paprika, and the cinnamon. Season and drizzle with half the oil. Roast for 20 minutes, or until tender. Meanwhile, heat the remaining oil in a large saucepan over a low–medium heat. Fry the onions, celery and carrots gently for 10 minutes, or until softened. Add the garlic and chilli and fry for a minute before adding all the remaining vegetables. Cook for 10 minutes, or until everything is starting to soften. Meanwhile, heat the remaining oil in a large saucepan over a low–medium heat. Fry the onions, celery and carrots gently for 10 minutes, or until softened. Add the garlic and chilli and fry for a minute before adding all the remaining vegetables. Cook for 10 minutes, or until everything is starting to soften. Add the remaining chilli powder and paprika, the ground coriander, cumin and plenty of seasoning and cook for 1–2 minutes. Add the kidney beans, tomatoes, Worcestershire sauce, if using, Tabasco, red wine vinegar and stock. Bring to the boil, reduce the heat and simmer for 20–30 minutes. Add the remaining chilli powder and paprika, the ground coriander, cumin and plenty of seasoning and cook for 1–2 minutes. Add the kidney beans, tomatoes, Worcestershire sauce, if using, Tabasco, red wine vinegar and stock. Bring to the boil, reduce the heat and simmer for 20–30 minutes. Add the roast sweet potato and coriander stalks to the chilli and cook for 5 minutes. Add the roast sweet potato and coriander stalks to the chilli and cook for 5 minutes. Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the tortillas into small triangles and deep-fry in batches for 1–2 minutes, or until crisp. Drain on kitchen paper. Cut the tortillas into small triangles and deep-fry in batches for 1–2 minutes, or until crisp. Drain on kitchen paper. Garnish the chilli with the coriander and serve with the tortilla chips and some cooked rice, if liked. Garnish the chilli with the coriander and serve with the tortilla chips and some cooked rice, if liked. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegetable_mexican_chilli_39549",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegetable chilli with tortilla chips recipe",
"content": "An average of 4.8 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegetable_mexican_chilli_39549_16x9.jpg A marvellous vegetable chilli for all the family. Make ahead and it will taste even better the next day. Omit the worcestershire sauce to make it vegetarian and vegan, and replace the flour tortillas for corn alternatives to make them gluten-free. 2 small sweet potatoes, cut into 2cm/¾in cubes 2 tsp chilli powder 2 tsp paprika pinch ground cinnamon4 tbsp olive oil 1½ red onions, finely chopped2 celery sticks, finely chopped 2 carrots, finely chopped2 garlic cloves, crushed 1 red chilli, finely chopped1 red pepper, thinly sliced 1 yellow pepper, thinly sliced150g/5½oz chestnut mushrooms, quartered1 aubergine, cut into 2cm/¾in cubes 1 tsp ground coriander1 tsp ground cumin400g tin kidney beans in chilli sauce400g tin plum tomatoes 2–3 dashes Worcestershire sauce (optional)1–2 dashes Tabasco sauce dash red wine vinegar 200ml/7fl oz vegetable stock small bunch fresh coriander, leaves picked and stalks choppedsalt and freshly ground black pepper 2 small sweet potatoes, cut into 2cm/¾in cubes 2 tsp chilli powder 2 tsp paprika pinch ground cinnamon 4 tbsp olive oil 1½ red onions, finely chopped 2 celery sticks, finely chopped 2 carrots, finely chopped 2 garlic cloves, crushed 1 red chilli, finely chopped 1 red pepper, thinly sliced 1 yellow pepper, thinly sliced 150g/5½oz chestnut mushrooms, quartered 1 aubergine, cut into 2cm/¾in cubes 1 tsp ground coriander 1 tsp ground cumin 400g tin kidney beans in chilli sauce 400g tin plum tomatoes 2–3 dashes Worcestershire sauce (optional) 1–2 dashes Tabasco sauce dash red wine vinegar 200ml/7fl oz vegetable stock small bunch fresh coriander, leaves picked and stalks chopped salt and freshly ground black pepper vegetable oil, for deep-frying3 large flour tortillas vegetable oil, for deep-frying 3 large flour tortillas Method Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a large roasting tin and sprinkle with a teaspoon each of the chilli powder and paprika, and the cinnamon. Season and drizzle with half the oil. Roast for 20 minutes, or until tender. Meanwhile, heat the remaining oil in a large saucepan over a low–medium heat. Fry the onions, celery and carrots gently for 10 minutes, or until softened. Add the garlic and chilli and fry for a minute before adding all the remaining vegetables. Cook for 10 minutes, or until everything is starting to soften. Add the remaining chilli powder and paprika, the ground coriander, cumin and plenty of seasoning and cook for 1–2 minutes. Add the kidney beans, tomatoes, Worcestershire sauce, if using, Tabasco, red wine vinegar and stock. Bring to the boil, reduce the heat and simmer for 20–30 minutes. Add the roast sweet potato and coriander stalks to the chilli and cook for 5 minutes. Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Cut the tortillas into small triangles and deep-fry in batches for 1–2 minutes, or until crisp. Drain on kitchen paper.Garnish the chilli with the coriander and serve with the tortilla chips and some cooked rice, if liked. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the sweet potatoes in a large roasting tin and sprinkle with a teaspoon each of the chilli powder and paprika, and the cinnamon. Season and drizzle with half the oil. Roast for 20 minutes, or until tender. Put the sweet potatoes in a large roasting tin and sprinkle with a teaspoon each of the chilli powder and paprika, and the cinnamon. Season and drizzle with half the oil. Roast for 20 minutes, or until tender. Meanwhile, heat the remaining oil in a large saucepan over a low–medium heat. Fry the onions, celery and carrots gently for 10 minutes, or until softened. Add the garlic and chilli and fry for a minute before adding all the remaining vegetables. Cook for 10 minutes, or until everything is starting to soften. Meanwhile, heat the remaining oil in a large saucepan over a low–medium heat. Fry the onions, celery and carrots gently for 10 minutes, or until softened. Add the garlic and chilli and fry for a minute before adding all the remaining vegetables. Cook for 10 minutes, or until everything is starting to soften. Add the remaining chilli powder and paprika, the ground coriander, cumin and plenty of seasoning and cook for 1–2 minutes. Add the kidney beans, tomatoes, Worcestershire sauce, if using, Tabasco, red wine vinegar and stock. Bring to the boil, reduce the heat and simmer for 20–30 minutes. Add the remaining chilli powder and paprika, the ground coriander, cumin and plenty of seasoning and cook for 1–2 minutes. Add the kidney beans, tomatoes, Worcestershire sauce, if using, Tabasco, red wine vinegar and stock. Bring to the boil, reduce the heat and simmer for 20–30 minutes. Add the roast sweet potato and coriander stalks to the chilli and cook for 5 minutes. Add the roast sweet potato and coriander stalks to the chilli and cook for 5 minutes. Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Meanwhile, make the tortilla chips. Heat the oil in a deep saucepan until it reaches 180°C, or a cube of bread browns in 20 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Cut the tortillas into small triangles and deep-fry in batches for 1–2 minutes, or until crisp. Drain on kitchen paper. Cut the tortillas into small triangles and deep-fry in batches for 1–2 minutes, or until crisp. Drain on kitchen paper. Garnish the chilli with the coriander and serve with the tortilla chips and some cooked rice, if liked. Garnish the chilli with the coriander and serve with the tortilla chips and some cooked rice, if liked."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24feb3bdbfd0cc00e25"
} | 0a670ae87db74c0109cc58a0dca6dcead0eabb9f2445145a5e114b793c166729 | Roast parsnips recipe
Maple-roast parsnips An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mapleroastparsnips_84758_16x9.jpg Nigella's easy roast parsnips with a generous glug of maple syrup. A wonderful Christmas dinner accompaniment. 1kg/2¼lb parsnips125ml/4fl oz vegetable oil80ml/3½fl oz maple syrup 1kg/2¼lb parsnips 125ml/4fl oz vegetable oil 80ml/3½fl oz maple syrup Method Preheat the oven to 200C/180C Fan/Gas 6.Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mapleroastparsnips_84758",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast parsnips recipe",
"content": "Maple-roast parsnips An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mapleroastparsnips_84758_16x9.jpg Nigella's easy roast parsnips with a generous glug of maple syrup. A wonderful Christmas dinner accompaniment. 1kg/2¼lb parsnips125ml/4fl oz vegetable oil80ml/3½fl oz maple syrup 1kg/2¼lb parsnips 125ml/4fl oz vegetable oil 80ml/3½fl oz maple syrup Method Preheat the oven to 200C/180C Fan/Gas 6.Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24feb3bdbfd0cc00e26"
} | fd5544917518de6433b747ee8a15903cca0ca44e98005ce6fd06c6897bcfcb32 | Clementine-glazed roast ham with mustard sauce recipe
An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine-glazed_roast_55590_16x9.jpg Delicious glazed ham, served hot or cold, is a treat for any Christmas celebration. Serve with a creamy mustard sauce and golden, garlicky roasted new potatoes. 2.5kg/5lb 8oz gammon joint1 litre/1¾ pints orange juice 3 bay leaves2 cinnamon sticks 2.5kg/5lb 8oz gammon joint 1 litre/1¾ pints orange juice 3 bay leaves 2 cinnamon sticks ½ x 340g jar thin-cut marmalade 1 clementine, thinly sliced in discs50g/1¾oz demerara sugar ½ x 340g jar thin-cut marmalade 1 clementine, thinly sliced in discs 50g/1¾oz demerara sugar 2 tbsp Dijon mustard2 tbsp wholegrain mustard1–2 tbsp caster sugar1 tbsp lemon juicepinch finely grated clementine zest400g/14oz full fat crème fraîche 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1–2 tbsp caster sugar 1 tbsp lemon juice pinch finely grated clementine zest 400g/14oz full fat crème fraîche Method Preheat the oven to 150C/130C Fan/Gas 2.Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Increase the oven temperature to 220C/200C Fan/Gas 7.Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Recipe tips Serve the gammon with Mary's roast new potatoes with garlic and rosemary. If preferred, the gammon may be simmered on the hob, rather than in the oven – bring to the boil, then simmer very slowly for about 2½ hours (20 minutes to the lb). Choose unsmoked or smoked gammon, whichever you prefer. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/clementine-glazed_roast_55590",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Clementine-glazed roast ham with mustard sauce recipe",
"content": "An average of 5.0 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/clementine-glazed_roast_55590_16x9.jpg Delicious glazed ham, served hot or cold, is a treat for any Christmas celebration. Serve with a creamy mustard sauce and golden, garlicky roasted new potatoes. 2.5kg/5lb 8oz gammon joint1 litre/1¾ pints orange juice 3 bay leaves2 cinnamon sticks 2.5kg/5lb 8oz gammon joint 1 litre/1¾ pints orange juice 3 bay leaves 2 cinnamon sticks ½ x 340g jar thin-cut marmalade 1 clementine, thinly sliced in discs50g/1¾oz demerara sugar ½ x 340g jar thin-cut marmalade 1 clementine, thinly sliced in discs 50g/1¾oz demerara sugar 2 tbsp Dijon mustard2 tbsp wholegrain mustard1–2 tbsp caster sugar1 tbsp lemon juicepinch finely grated clementine zest400g/14oz full fat crème fraîche 2 tbsp Dijon mustard 2 tbsp wholegrain mustard 1–2 tbsp caster sugar 1 tbsp lemon juice pinch finely grated clementine zest 400g/14oz full fat crème fraîche Method Preheat the oven to 150C/130C Fan/Gas 2.Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid.Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Increase the oven temperature to 220C/200C Fan/Gas 7.Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine.Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid. Put the gammon in a saucepan that fits snugly. Pour in the orange juice – if the juice doesn’t cover the ham, top up with water until it’s submerged. Add the bay leaves and cinnamon stick and cover with a lid. Bring to the boil and simmer for 5 minutes. Transfer to the preheated oven for about 2½ hours until cooked through. Remove from the oven and leave to cool in the liquid. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Meanwhile, make the glaze. Put the marmalade in a shallow saucepan with 4 tablespoons of water. Whisk together over the heat until the marmalade is melted and smooth. Add the clementine discs to the pan and gently simmer for 5 minutes, until softened and sticky. Increase the oven temperature to 220C/200C Fan/Gas 7. Increase the oven temperature to 220C/200C Fan/Gas 7. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Remove the ham from the cooking liquid and sit it on a wooden board. Carefully remove the skin with a small, sharp knife, leaving a thin layer of fat. Score the fat in a diamond pattern with the same knife. Brush the top of the fat with most of the glaze and arrange the clementine slices in the centre of the top in an overlapping circle, securing with cocktail sticks if needed. Sprinkle with the demerara sugar. Brush with a little extra glaze. Sit the ham in a foil-lined small roasting tin and cover the lean meat with foil, leaving the top exposed. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. Return to the oven for 25–30 minutes, checking halfway through until the top is golden and tinged brown. Brush with extra glaze to give a shining finish. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. To make the sauce, mix the two mustards and sugar together in a bowl. Add the remaining ingredients, season and stir to combine. Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Sit the ham on a board, remove any cocktail sticks and carve into slices, serving with the double mustard sauce and garlic potatoes (see tips below). Recipe tips Serve the gammon with Mary's roast new potatoes with garlic and rosemary. If preferred, the gammon may be simmered on the hob, rather than in the oven – bring to the boil, then simmer very slowly for about 2½ hours (20 minutes to the lb). Choose unsmoked or smoked gammon, whichever you prefer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24feb3bdbfd0cc00e27"
} | e66351bf79397398b9f90f6bc8bd55cb10822ff66b7afb4c35608da054998801 | Slow roast leg of lamb recipe
Slow roast leg of lamb with herb rub An average of 4.2 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_roast_leg_of_lamb_34951_16x9.jpg Tender, slow roast lamb, infused with mellow garlic and herb flavours makes wonderful comfort food. This recipe makes its own delicious gravy too, perfect for a big meal with friends and family. Each serving provides 672 kcal, 60g protein, 28g carbohydrates (of which 1.5g sugars), 35g fat (of which 17.5g saturates), 3g fibre and 3g salt. whole head of garlic 1 tbsp salt flakes2 sprigs rosemary, leaves only, chopped2 sprigs thyme, leaves onlyolive oil1 leg of lamb, approximately 2kg/4½lb whole head of garlic 1 tbsp salt flakes 2 sprigs rosemary, leaves only, chopped 2 sprigs thyme, leaves only olive oil 1 leg of lamb, approximately 2kg/4½lb 1kg/2lb 4oz potatoes100g/4oz butter25g/1oz Parmesan, finely gratedsalt and freshly ground black pepper 1kg/2lb 4oz potatoes 100g/4oz butter 25g/1oz Parmesan, finely grated salt and freshly ground black pepper Method Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking.When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve. Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow_roast_leg_of_lamb_34951",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow roast leg of lamb recipe",
"content": "Slow roast leg of lamb with herb rub An average of 4.2 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/slow_roast_leg_of_lamb_34951_16x9.jpg Tender, slow roast lamb, infused with mellow garlic and herb flavours makes wonderful comfort food. This recipe makes its own delicious gravy too, perfect for a big meal with friends and family. Each serving provides 672 kcal, 60g protein, 28g carbohydrates (of which 1.5g sugars), 35g fat (of which 17.5g saturates), 3g fibre and 3g salt. whole head of garlic 1 tbsp salt flakes2 sprigs rosemary, leaves only, chopped2 sprigs thyme, leaves onlyolive oil1 leg of lamb, approximately 2kg/4½lb whole head of garlic 1 tbsp salt flakes 2 sprigs rosemary, leaves only, chopped 2 sprigs thyme, leaves only olive oil 1 leg of lamb, approximately 2kg/4½lb 1kg/2lb 4oz potatoes100g/4oz butter25g/1oz Parmesan, finely gratedsalt and freshly ground black pepper 1kg/2lb 4oz potatoes 100g/4oz butter 25g/1oz Parmesan, finely grated salt and freshly ground black pepper Method Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin.Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking.When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve. Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Preheat the oven to 160C/Fan 140-150C/Gas 3. Separate and peel the garlic cloves, and crush them with the salt in a pestle and mortar. You need enough salt to give the mixture some grit. Mash the garlic into the salt. Add the rosemary and thyme, then mix with enough olive oil to make a thick paste. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Rub the garlic mixture over the whole surface of the lamb. Place the lamb into a deep-sided roasting tin. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. Add 250ml/9fl oz of water to the roasting tin. Baste the meat with the liquid, then cover the lamb with foil. Roast for 3–3½ hours, until cooked to your liking. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. When cooked, pour off any excess oil from the top of the liquid, leaving the cloudy, herby sediment in place. This is the gravy. Cover the pan with a lid and rest for 15 minutes. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Cut up the potatoes and cook in boiling, salted water. When soft enough to mash, drain in a colander then mash with the butter and grated Parmesan. Season well with salt and pepper. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve. Carve the lamb into thick chunks and serve with the mashed potatoes. Pour over the pan juices and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24feb3bdbfd0cc00e28"
} | 325ded5d855c621bb76bfe78fdf2b4399d6dd60d7de64aedcfcdc50e97120bda | Roast asparagus recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_asparagus_19717_16x9.jpg Make the most of tender, in-season asparagus spears by pairing them with garlic, thyme, hazelnuts and Parmesan. Each serving provides 200 kcals, 9g protein, 3g carbohydrates (of which 2g sugars) 16g fat (of which 4g saturates), 3g fibre and 0.3g salt. 400g/14oz asparagus spears, trimmed1 large garlic clove, thinly sliced2–3 tsp non-pareil capers, drained1 sprig thyme, leaves picked40g/1½oz blanched hazelnuts, roughly chopped2 tbsp fruity olive oil½ lemon, juice only, to taste50g/1¾oz Parmesan shavings1 tbsp roughly chopped flatleaf parsleysalt and freshly ground black pepper 400g/14oz asparagus spears, trimmed 1 large garlic clove, thinly sliced 2–3 tsp non-pareil capers, drained 1 sprig thyme, leaves picked 40g/1½oz blanched hazelnuts, roughly chopped 2 tbsp fruity olive oil ½ lemon, juice only, to taste 50g/1¾oz Parmesan shavings 1 tbsp roughly chopped flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender.Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender. Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender. Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Recipe tips Remember to trim off the woody ends of the asparagus but don’t throw them away – you can freeze them and use them to make stock or soup. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_asparagus_19717",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast asparagus recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_asparagus_19717_16x9.jpg Make the most of tender, in-season asparagus spears by pairing them with garlic, thyme, hazelnuts and Parmesan. Each serving provides 200 kcals, 9g protein, 3g carbohydrates (of which 2g sugars) 16g fat (of which 4g saturates), 3g fibre and 0.3g salt. 400g/14oz asparagus spears, trimmed1 large garlic clove, thinly sliced2–3 tsp non-pareil capers, drained1 sprig thyme, leaves picked40g/1½oz blanched hazelnuts, roughly chopped2 tbsp fruity olive oil½ lemon, juice only, to taste50g/1¾oz Parmesan shavings1 tbsp roughly chopped flatleaf parsleysalt and freshly ground black pepper 400g/14oz asparagus spears, trimmed 1 large garlic clove, thinly sliced 2–3 tsp non-pareil capers, drained 1 sprig thyme, leaves picked 40g/1½oz blanched hazelnuts, roughly chopped 2 tbsp fruity olive oil ½ lemon, juice only, to taste 50g/1¾oz Parmesan shavings 1 tbsp roughly chopped flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender.Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender. Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender. Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Recipe tips Remember to trim off the woody ends of the asparagus but don’t throw them away – you can freeze them and use them to make stock or soup."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad24feb3bdbfd0cc00e29"
} | f6c5b5207ae3671608d6a7f86f025a3503f3299bb5091ed7615fc01c98b0b089 | Easy buckwheat pancakes recipe
An average of 4.0 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheatpancakes_80141_16x9.jpg These gluten-free buckwheat pancakes are a vision of health. Enjoy them with yoghurt, berries or a drizzle of maple syrup for a breakfast treat that makes you feel good. See the tip to make your buckwheat pancakes vegan. Each serving (without the optional toppings) provides 178 kcal, 5g protein, 26g carbohydrates (of which 2g sugars), 6g fat (of which 2g saturates), 0.5g fibre and 1.1g salt. 4 rounded tbsp buckwheat flour4 rounded tbsp gluten-free plain flour1½ tsp gluten-free baking powder pinch salt 1 free-range egg 150ml/5fl oz milk1 tbsp light olive or vegetable oil, plus extra for frying 4 rounded tbsp buckwheat flour 4 rounded tbsp gluten-free plain flour 1½ tsp gluten-free baking powder pinch salt 1 free-range egg 150ml/5fl oz milk 1 tbsp light olive or vegetable oil, plus extra for frying maple syrupyoghurt, plant-based if requiredfresh or frozen berries, defrosted if frozen maple syrup yoghurt, plant-based if required fresh or frozen berries, defrosted if frozen Method Sift the flours, baking powder and salt into a mixing bowl. In a separate bowl, beat the egg with the milk and oil until thoroughly combined.Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour. Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds. Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch.Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries. Sift the flours, baking powder and salt into a mixing bowl. Sift the flours, baking powder and salt into a mixing bowl. In a separate bowl, beat the egg with the milk and oil until thoroughly combined. In a separate bowl, beat the egg with the milk and oil until thoroughly combined. Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour. Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour. Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds. Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch. Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch. Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries. Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries. Recipe tips You can make these vegan by substituting 1 small, ripe banana (about 70g/2½oz), mashed, for the egg and use plant-based milk. Omit the sugar and add an extra teaspoon of oil to the batter as these have more of a tendency to stick. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/buckwheatpancakes_80141",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy buckwheat pancakes recipe",
"content": "An average of 4.0 out of 5 stars from 32 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheatpancakes_80141_16x9.jpg These gluten-free buckwheat pancakes are a vision of health. Enjoy them with yoghurt, berries or a drizzle of maple syrup for a breakfast treat that makes you feel good. See the tip to make your buckwheat pancakes vegan. Each serving (without the optional toppings) provides 178 kcal, 5g protein, 26g carbohydrates (of which 2g sugars), 6g fat (of which 2g saturates), 0.5g fibre and 1.1g salt. 4 rounded tbsp buckwheat flour4 rounded tbsp gluten-free plain flour1½ tsp gluten-free baking powder pinch salt 1 free-range egg 150ml/5fl oz milk1 tbsp light olive or vegetable oil, plus extra for frying 4 rounded tbsp buckwheat flour 4 rounded tbsp gluten-free plain flour 1½ tsp gluten-free baking powder pinch salt 1 free-range egg 150ml/5fl oz milk 1 tbsp light olive or vegetable oil, plus extra for frying maple syrupyoghurt, plant-based if requiredfresh or frozen berries, defrosted if frozen maple syrup yoghurt, plant-based if required fresh or frozen berries, defrosted if frozen Method Sift the flours, baking powder and salt into a mixing bowl. In a separate bowl, beat the egg with the milk and oil until thoroughly combined.Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour. Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds. Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch.Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries. Sift the flours, baking powder and salt into a mixing bowl. Sift the flours, baking powder and salt into a mixing bowl. In a separate bowl, beat the egg with the milk and oil until thoroughly combined. In a separate bowl, beat the egg with the milk and oil until thoroughly combined. Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour. Add the wet ingredients to the dry ingredients and mix until there are no visible traces of flour. Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Heat a non-stick frying pan over a medium–high heat. When it is hot, add a drizzle of oil and carefully wipe it across the pan with a piece of kitchen paper. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds. Use a dessert spoon to spoon the batter into the hot pan. The batter should bubble quickly. After about a minute the edges of the pancake should be set with little holes appearing across the surface. Flip the pancakes over with a spatula and cook for 30 seconds. Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch. Set the pancakes aside on a warm plate or baking tray while you cook the remaining batter in the same way, oiling the base of the pan before each batch. Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries. Serve the pancakes in a stack, drizzled with maple syrup or topped with a spoonful of yoghurt and berries. Recipe tips You can make these vegan by substituting 1 small, ripe banana (about 70g/2½oz), mashed, for the egg and use plant-based milk. Omit the sugar and add an extra teaspoon of oil to the batter as these have more of a tendency to stick."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad250eb3bdbfd0cc00e2a"
} | 898bd2f09ec3515aab856e23ade71bb8df2c5c027b7e030b9bebc8e9b9744ba0 | Buckwheat pancakes recipe
Buckwheat pancakes with smoked salmon and citrus cream cheese An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheat_pancakes_with_39810_16x9.jpg Buckwheat is a naturally gluten-free flour with a subtle nutty flavour that lends itself well to savoury pancakes. This thin, crêpe-like pancake recipe is perfect for stuffing with savoury fillings. Read our guide to supercharging your pancakes. 400ml/14fl oz dairy-free milk or apple juice125g/4½oz buckwheat flour40g/1½oz gram flour1 tbsp cornflourpinch salt200g/7oz soya or regular cream cheese 1 lemon, juice and zestrapeseed oil, for frying200g/7oz smoked salmonsmall bunch of chives, chopped25g/1oz pumpkin seeds, toasted1 tbsp caperberries, roughly chopped 400ml/14fl oz dairy-free milk or apple juice 125g/4½oz buckwheat flour 40g/1½oz gram flour 1 tbsp cornflour pinch salt 200g/7oz soya or regular cream cheese 1 lemon, juice and zest rapeseed oil, for frying 200g/7oz smoked salmon small bunch of chives, chopped 25g/1oz pumpkin seeds, toasted 1 tbsp caperberries, roughly chopped Method Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour.Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use.Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture.When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve. Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour. Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour. Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use. Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use. Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture. Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture. When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve. Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve. Recipe tips You can make the gluten-free pancake batter the night before so that it is ready to use in the morning. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/buckwheat_pancakes_with_39810",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Buckwheat pancakes recipe",
"content": "Buckwheat pancakes with smoked salmon and citrus cream cheese An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buckwheat_pancakes_with_39810_16x9.jpg Buckwheat is a naturally gluten-free flour with a subtle nutty flavour that lends itself well to savoury pancakes. This thin, crêpe-like pancake recipe is perfect for stuffing with savoury fillings. Read our guide to supercharging your pancakes. 400ml/14fl oz dairy-free milk or apple juice125g/4½oz buckwheat flour40g/1½oz gram flour1 tbsp cornflourpinch salt200g/7oz soya or regular cream cheese 1 lemon, juice and zestrapeseed oil, for frying200g/7oz smoked salmonsmall bunch of chives, chopped25g/1oz pumpkin seeds, toasted1 tbsp caperberries, roughly chopped 400ml/14fl oz dairy-free milk or apple juice 125g/4½oz buckwheat flour 40g/1½oz gram flour 1 tbsp cornflour pinch salt 200g/7oz soya or regular cream cheese 1 lemon, juice and zest rapeseed oil, for frying 200g/7oz smoked salmon small bunch of chives, chopped 25g/1oz pumpkin seeds, toasted 1 tbsp caperberries, roughly chopped Method Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour.Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use.Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture.When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve. Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour. Whisk together the dairy-free milk, flours, salt and 65ml/2¼fl oz water in a large bowl. Leave the mixture to rest for at least 1 hour. Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use. Meanwhile, mix the cream cheese, lemon juice and lemon zest together in a bowl. Beat until smooth and creamy then store in the fridge until ready to use. Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture. Heat a 20-25cm/8-10in non-stick frying pan over a medium heat until hot. Brush lightly with oil and pour in a little of the batter, swirling it around so that it forms a thin layer on the bottom of the pan. If the batter isn’t thin enough you can add a little more liquid to the mixture. When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. When the top of the pancake is dry (about 1 minute) flip the pancake and cook the other side for a further minute, the pancakes should colour just slightly. Repeat with the remaining batter. You can keep the cooked pancakes warm by wrapping in foil and placing in a low temperature oven. Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve. Spread a generous layer of cream cheese over the pancake and top with a slice of smoked salmon, chives, pumpkin seeds and caperberries. Roll the pancake to enclose the filling and serve. Recipe tips You can make the gluten-free pancake batter the night before so that it is ready to use in the morning."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad250eb3bdbfd0cc00e2b"
} | 094053960268e1952d4c2af3722147985aa8364ae880b789d08be3e7260833e6 | Beetroot salad recipe recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_orange_salad_72154_16x9.jpg This raw beetroot salad is simple to put together and offers a fabulous variety of colour, textures and flavours. Beetroots are full of fibre, vitamins and minerals and although delicious when cooked they are also fantastic eaten raw. Each serving provides 402 kcal, 15.2g protein, 24.7g carbohydrate (of which 23.9g sugars), 25.1g fat (of which 6.3g saturates), 8.6g fibre and 0.58g salt. 2 medium beetroots (approx. 250g/9oz), peeled and grated1 unwaxed lemon, juice and zest1 heaped tsp Dijon mustard 1 tbsp rapeseed or olive oil 15g/½oz fresh dill 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered40g/½oz skin-on almonds, roughly chopped 40g½oz watercress 125g/4½oz ricottasalt and freshly ground black pepper 2 medium beetroots (approx. 250g/9oz), peeled and grated 1 unwaxed lemon, juice and zest 1 heaped tsp Dijon mustard 1 tbsp rapeseed or olive oil 15g/½oz fresh dill 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered 40g/½oz skin-on almonds, roughly chopped 40g½oz watercress 125g/4½oz ricotta salt and freshly ground black pepper Method Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Recipe tips Beetroots can easily stain hands and chopping boards so when preparing them I tend to wear kitchen safe gloves and grate them onto a large plate rather than a chopping board. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beetroot_orange_salad_72154",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beetroot salad recipe recipe",
"content": "An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_orange_salad_72154_16x9.jpg This raw beetroot salad is simple to put together and offers a fabulous variety of colour, textures and flavours. Beetroots are full of fibre, vitamins and minerals and although delicious when cooked they are also fantastic eaten raw. Each serving provides 402 kcal, 15.2g protein, 24.7g carbohydrate (of which 23.9g sugars), 25.1g fat (of which 6.3g saturates), 8.6g fibre and 0.58g salt. 2 medium beetroots (approx. 250g/9oz), peeled and grated1 unwaxed lemon, juice and zest1 heaped tsp Dijon mustard 1 tbsp rapeseed or olive oil 15g/½oz fresh dill 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered40g/½oz skin-on almonds, roughly chopped 40g½oz watercress 125g/4½oz ricottasalt and freshly ground black pepper 2 medium beetroots (approx. 250g/9oz), peeled and grated 1 unwaxed lemon, juice and zest 1 heaped tsp Dijon mustard 1 tbsp rapeseed or olive oil 15g/½oz fresh dill 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered 40g/½oz skin-on almonds, roughly chopped 40g½oz watercress 125g/4½oz ricotta salt and freshly ground black pepper Method Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Recipe tips Beetroots can easily stain hands and chopping boards so when preparing them I tend to wear kitchen safe gloves and grate them onto a large plate rather than a chopping board."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad250eb3bdbfd0cc00e2c"
} | 508f45fae24953855004f6c891d61a77eaa45f90db504773400b890df7be52d0 | Broccoli soup recipe
An average of 4.5 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccolisoup_76607_16x9.jpg This simple broccoli soup recipe is on the table in under 30 minutes. Serve with plenty of buttered toast. 1 tbsp olive oil1 garlic clove, chopped250ml/8¾fl oz chicken or vegetable stock (more if necessary)200g/7oz broccoli florets and stems, choppedsalt and freshly ground black pepperdrizzle cream, to serve 1 tbsp olive oil 1 garlic clove, chopped 250ml/8¾fl oz chicken or vegetable stock (more if necessary) 200g/7oz broccoli florets and stems, chopped salt and freshly ground black pepper drizzle cream, to serve Method Heat the oil in a saucepan and fry the garlic for 1-2 minutes.Pour the chicken or vegetable stock into the pan and add the broccoli florets. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.Season with salt and pepper, then transfer to a liquidizer. Blend until smooth.Ladle the soup into serving bowls and drizzle with cream to serve. Heat the oil in a saucepan and fry the garlic for 1-2 minutes. Heat the oil in a saucepan and fry the garlic for 1-2 minutes. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. Season with salt and pepper, then transfer to a liquidizer. Blend until smooth. Season with salt and pepper, then transfer to a liquidizer. Blend until smooth. Ladle the soup into serving bowls and drizzle with cream to serve. Ladle the soup into serving bowls and drizzle with cream to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/broccolisoup_76607",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Broccoli soup recipe",
"content": "An average of 4.5 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/broccolisoup_76607_16x9.jpg This simple broccoli soup recipe is on the table in under 30 minutes. Serve with plenty of buttered toast. 1 tbsp olive oil1 garlic clove, chopped250ml/8¾fl oz chicken or vegetable stock (more if necessary)200g/7oz broccoli florets and stems, choppedsalt and freshly ground black pepperdrizzle cream, to serve 1 tbsp olive oil 1 garlic clove, chopped 250ml/8¾fl oz chicken or vegetable stock (more if necessary) 200g/7oz broccoli florets and stems, chopped salt and freshly ground black pepper drizzle cream, to serve Method Heat the oil in a saucepan and fry the garlic for 1-2 minutes.Pour the chicken or vegetable stock into the pan and add the broccoli florets. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.Season with salt and pepper, then transfer to a liquidizer. Blend until smooth.Ladle the soup into serving bowls and drizzle with cream to serve. Heat the oil in a saucepan and fry the garlic for 1-2 minutes. Heat the oil in a saucepan and fry the garlic for 1-2 minutes. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. Season with salt and pepper, then transfer to a liquidizer. Blend until smooth. Season with salt and pepper, then transfer to a liquidizer. Blend until smooth. Ladle the soup into serving bowls and drizzle with cream to serve. Ladle the soup into serving bowls and drizzle with cream to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad250eb3bdbfd0cc00e2d"
} | efc02065511d35c0318ee335345208ed61b9630d7cd6bab9c13a19da1ed63f60 | Nori noodle salad recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nori_noodle_salad_53176_16x9.jpg It’s important all the vegetables are sliced very thinly for this delicate noodle salad, but then it's incredibly simple to make. If you can’t get hold of daikon (Japanese white radishes) just use the more common British radishes. 125g/4½oz soba noodles1 sheet nori, finely shredded2 small daikon (or 5 small red radishes), thinly sliced2 spring onions, thinly sliced on the diagonal1 small red pepper, deseeded and thinly sliced 1 large carrot, peeled and coarsely grated 1 celery stick, thinly sliced1 tbsp chopped flatleaf parsley 125g/4½oz soba noodles 1 sheet nori, finely shredded 2 small daikon (or 5 small red radishes), thinly sliced 2 spring onions, thinly sliced on the diagonal 1 small red pepper, deseeded and thinly sliced 1 large carrot, peeled and coarsely grated 1 celery stick, thinly sliced 1 tbsp chopped flatleaf parsley 2 tbsp pickled ginger, finely chopped4 tbsp rice wine vinegar2 tbsp soy sauce2 tbsp olive oilsalt and freshly ground black pepper 2 tbsp pickled ginger, finely chopped 4 tbsp rice wine vinegar 2 tbsp soy sauce 2 tbsp olive oil salt and freshly ground black pepper Method Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool.Measure all the dressing ingredients into a small bowl or jug and mix together to combine.Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool. Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool. Measure all the dressing ingredients into a small bowl or jug and mix together to combine. Measure all the dressing ingredients into a small bowl or jug and mix together to combine. Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Recipe tips If you can’t get soba noodles, try bean thread noodles or rice noodles instead. Nori is the Japanese word for seaweed, and it can be bought in flat sheets in most large supermarkets. This recipe can easily be gluten free, just check the label on the soba noodles – many contain wheat, but some don't – and swap the soy sauce for tamari. Can be made up to 4 hours ahead and dressed to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/nori_noodle_salad_53176",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nori noodle salad recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nori_noodle_salad_53176_16x9.jpg It’s important all the vegetables are sliced very thinly for this delicate noodle salad, but then it's incredibly simple to make. If you can’t get hold of daikon (Japanese white radishes) just use the more common British radishes. 125g/4½oz soba noodles1 sheet nori, finely shredded2 small daikon (or 5 small red radishes), thinly sliced2 spring onions, thinly sliced on the diagonal1 small red pepper, deseeded and thinly sliced 1 large carrot, peeled and coarsely grated 1 celery stick, thinly sliced1 tbsp chopped flatleaf parsley 125g/4½oz soba noodles 1 sheet nori, finely shredded 2 small daikon (or 5 small red radishes), thinly sliced 2 spring onions, thinly sliced on the diagonal 1 small red pepper, deseeded and thinly sliced 1 large carrot, peeled and coarsely grated 1 celery stick, thinly sliced 1 tbsp chopped flatleaf parsley 2 tbsp pickled ginger, finely chopped4 tbsp rice wine vinegar2 tbsp soy sauce2 tbsp olive oilsalt and freshly ground black pepper 2 tbsp pickled ginger, finely chopped 4 tbsp rice wine vinegar 2 tbsp soy sauce 2 tbsp olive oil salt and freshly ground black pepper Method Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool.Measure all the dressing ingredients into a small bowl or jug and mix together to combine.Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool. Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool. Measure all the dressing ingredients into a small bowl or jug and mix together to combine. Measure all the dressing ingredients into a small bowl or jug and mix together to combine. Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Recipe tips If you can’t get soba noodles, try bean thread noodles or rice noodles instead. Nori is the Japanese word for seaweed, and it can be bought in flat sheets in most large supermarkets. This recipe can easily be gluten free, just check the label on the soba noodles – many contain wheat, but some don't – and swap the soy sauce for tamari. Can be made up to 4 hours ahead and dressed to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad251eb3bdbfd0cc00e2e"
} | 016c297080a01fcc8af15718cb26bdd1222c6167bee0c04e654a17201c3cb023 | Gluten-free gingerbread biscuits recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gingerbread_biscuits_37157_16x9.jpg Howard made these gluten-free ginger biscuits to accompany his ginger cheesecakes, cutting out some of the dough into house-shaped biscuits. But the recipe is so good, you'll want to keep a box handy for nibbling. 230g/9oz buckwheat flour, plus extra for dusting120g/4¼oz potato flour (also known as potato starch) ½ tsp bicarbonate of soda½ tsp xanthan gum pinch sea salt flakes3 heaped tsp ground ginger110g/3¾oz cold unsalted butter, cubed1 large free-range egg170g/5¾oz soft light brown sugar2 tbsp syrup from a jar of preserved stem ginger2 tbsp date syrup or maple syrup 230g/9oz buckwheat flour, plus extra for dusting 120g/4¼oz potato flour (also known as potato starch) ½ tsp bicarbonate of soda ½ tsp xanthan gum pinch sea salt flakes 3 heaped tsp ground ginger 110g/3¾oz cold unsalted butter, cubed 1 large free-range egg 170g/5¾oz soft light brown sugar 2 tbsp syrup from a jar of preserved stem ginger 2 tbsp date syrup or maple syrup Method Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment.Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar.Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough.Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment. Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar. Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar. Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough. Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough. Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gingerbread_biscuits_37157",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free gingerbread biscuits 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/gingerbread_biscuits_37157_16x9.jpg Howard made these gluten-free ginger biscuits to accompany his ginger cheesecakes, cutting out some of the dough into house-shaped biscuits. But the recipe is so good, you'll want to keep a box handy for nibbling. 230g/9oz buckwheat flour, plus extra for dusting120g/4¼oz potato flour (also known as potato starch) ½ tsp bicarbonate of soda½ tsp xanthan gum pinch sea salt flakes3 heaped tsp ground ginger110g/3¾oz cold unsalted butter, cubed1 large free-range egg170g/5¾oz soft light brown sugar2 tbsp syrup from a jar of preserved stem ginger2 tbsp date syrup or maple syrup 230g/9oz buckwheat flour, plus extra for dusting 120g/4¼oz potato flour (also known as potato starch) ½ tsp bicarbonate of soda ½ tsp xanthan gum pinch sea salt flakes 3 heaped tsp ground ginger 110g/3¾oz cold unsalted butter, cubed 1 large free-range egg 170g/5¾oz soft light brown sugar 2 tbsp syrup from a jar of preserved stem ginger 2 tbsp date syrup or maple syrup Method Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment.Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar.Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough.Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely. Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment. Preheat the oven to 190C/170C Fan/Gas 5. Line two baking sheets with baking parchment. Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar. Sift the flours into a large mixing bowl and add the bicarbonate of soda, xanthum gum, salt and ground ginger. Rub in the butter until there are no visible lumps (or blend in a food processor). Stir in the brown sugar. Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough. Beat the egg with the two syrups and pour into the dry ingredients. Stir in the liquid with a knife and then knead it by hand until the mixture comes together as a soft dough. Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Dust a work surface with buckwheat flour and roll out the dough to 4mm thickness. Using biscuit cutters or a template, cut out the biscuits. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely. Transfer to the prepared baking sheet and bake for about 10 minutes or until golden-brown. Allow the biscuits to cool for a few minutes before transferring to a wire rack to cool completely."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad251eb3bdbfd0cc00e2f"
} | 4aa4f58cfb242f09b194d380d1b2126cc438b7ca4500052c1c89f384c5f22301 | Apple rings with tahini spread recipe
Apple rings with ginger, lemon and black pepper tahini spread An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_rings_with_ginger_57928_16x9.jpg This quick, healthy and energising snack can be made in seconds for when you need to grab and go. This snack provides 306 kcal, 7.5g protein, 19g carbohydrate (of which 19g sugars), 22g fat (of which 3g saturates), 7g fibre and 0.5g salt per portion. 5 tbsp tahini2 tsp finely grated ginger2 tsp honey½ tsp freshly ground black pepperpinch salt2 apples, peeled, cored, sliced into rounds 5 tbsp tahini 2 tsp finely grated ginger 2 tsp honey ½ tsp freshly ground black pepper pinch salt 2 apples, peeled, cored, sliced into rounds Method Mix all of the ingredients except the apple slices together in a small bowl until well combined.Spread the mixture over the apple slices and serve. Mix all of the ingredients except the apple slices together in a small bowl until well combined. Mix all of the ingredients except the apple slices together in a small bowl until well combined. Spread the mixture over the apple slices and serve. Spread the mixture over the apple slices and serve. Recipe tips When you mix the tahini spread it becomes quite thick, perfect for a transportable snack. If you want to serve this as a starter do not mix the tahini spread as it will look prettier and you can use it as a dip. If you are prepping the apples in advance squeeze lemon juice over them so they don't go brown. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/apple_rings_with_ginger_57928",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Apple rings with tahini spread recipe",
"content": "Apple rings with ginger, lemon and black pepper tahini spread An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/apple_rings_with_ginger_57928_16x9.jpg This quick, healthy and energising snack can be made in seconds for when you need to grab and go. This snack provides 306 kcal, 7.5g protein, 19g carbohydrate (of which 19g sugars), 22g fat (of which 3g saturates), 7g fibre and 0.5g salt per portion. 5 tbsp tahini2 tsp finely grated ginger2 tsp honey½ tsp freshly ground black pepperpinch salt2 apples, peeled, cored, sliced into rounds 5 tbsp tahini 2 tsp finely grated ginger 2 tsp honey ½ tsp freshly ground black pepper pinch salt 2 apples, peeled, cored, sliced into rounds Method Mix all of the ingredients except the apple slices together in a small bowl until well combined.Spread the mixture over the apple slices and serve. Mix all of the ingredients except the apple slices together in a small bowl until well combined. Mix all of the ingredients except the apple slices together in a small bowl until well combined. Spread the mixture over the apple slices and serve. Spread the mixture over the apple slices and serve. Recipe tips When you mix the tahini spread it becomes quite thick, perfect for a transportable snack. If you want to serve this as a starter do not mix the tahini spread as it will look prettier and you can use it as a dip. If you are prepping the apples in advance squeeze lemon juice over them so they don't go brown."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad251eb3bdbfd0cc00e30"
} | 11871bb6174511063e72a21c6479a282dc5caa3d0d70ee18b093d13b2154e46b | Raspberry amaretti biscuits recipe
An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_amaretti_92926_16x9.jpg Nadiya's chewy, almond and raspberry amaretti have a fresh raspberry hidden in the middle. They make a lovely gift, but are best eaten straight away. butter, for greasing 4 free-range egg whites 340g/11¾oz caster sugar 340g/11¾oz ground almonds 18g/¾oz freeze-dried raspberries, blitzed to a powder 1 tsp almond extract 18 small fresh raspberries 200g/7oz icing sugar butter, for greasing 4 free-range egg whites 340g/11¾oz caster sugar 340g/11¾oz ground almonds 18g/¾oz freeze-dried raspberries, blitzed to a powder 1 tsp almond extract 18 small fresh raspberries 200g/7oz icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray.Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool. Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray. Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray. Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/raspberry_amaretti_92926",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Raspberry amaretti biscuits recipe",
"content": "An average of 4.6 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_amaretti_92926_16x9.jpg Nadiya's chewy, almond and raspberry amaretti have a fresh raspberry hidden in the middle. They make a lovely gift, but are best eaten straight away. butter, for greasing 4 free-range egg whites 340g/11¾oz caster sugar 340g/11¾oz ground almonds 18g/¾oz freeze-dried raspberries, blitzed to a powder 1 tsp almond extract 18 small fresh raspberries 200g/7oz icing sugar butter, for greasing 4 free-range egg whites 340g/11¾oz caster sugar 340g/11¾oz ground almonds 18g/¾oz freeze-dried raspberries, blitzed to a powder 1 tsp almond extract 18 small fresh raspberries 200g/7oz icing sugar Method Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray.Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool. Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray. Preheat the oven to 190C/170C Fan/Gas 5 and line 2 large baking trays with baking paper. Grease them very lightly to allow the paper to stick to the tray. Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Whisk the egg whites in a large bowl until firm. Add the sugar and fold through gently using a spatula or metal spoon. Add the almonds, raspberry powder and almond extract and mix thoroughly until you have a smooth paste. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Take a heaped tablespoon of mixture, about 40g/1½oz if you want to be precise, and shape it into a flat round disc. Wrap the disc around a fresh raspberry to form a ball shape, pinching it together underneath so that the raspberry is completely enclosed. The paste may crack a bit along the top, but don’t worry. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Place the icing sugar in a large bowl, drop each biscuit ball into the icing sugar and roll around until fully and generously coated. Place seam-side down on the baking trays, making sure they are about 2cm/¾in apart, as they will spread a little during baking. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool. Bake for 12–15 minutes until they are just lightly golden. Leave to cool on the tray for 10 minutes before transferring to a wire rack to cool."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad251eb3bdbfd0cc00e31"
} | ea39e3c9f7edf0aa13ef5be83de52c3e444d3a0fe18adf0f2e73052cf7105387 | Pressed dried fruit and nut energy bars recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pressed_dried_fruit__and_06954_16x9.jpg Don't want to spend all your money on snack bars? Just throw a few ingredients into your food processor and voila! Each serving provides 262 kcal, 6.8g protein, 24g carbohydrate (of which 20g sugars), 15g fat (of which 3.6g saturates), 4.4g fibre and 0.04g salt. 400g/14oz soft pitted dates 300g/10½oz cashew nut pieces4 tbsp cacao or cocoa powder1 tbsp almond butter1 tbsp coconut oil 1 tbsp vanilla essence 400g/14oz soft pitted dates 300g/10½oz cashew nut pieces 4 tbsp cacao or cocoa powder 1 tbsp almond butter 1 tbsp coconut oil 1 tbsp vanilla essence Method Grease and line a 20x20cm/8x8in baking tray. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together.Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go. Grease and line a 20x20cm/8x8in baking tray. Grease and line a 20x20cm/8x8in baking tray. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together. Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pressed_dried_fruit__and_06954",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pressed dried fruit and nut energy bars recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pressed_dried_fruit__and_06954_16x9.jpg Don't want to spend all your money on snack bars? Just throw a few ingredients into your food processor and voila! Each serving provides 262 kcal, 6.8g protein, 24g carbohydrate (of which 20g sugars), 15g fat (of which 3.6g saturates), 4.4g fibre and 0.04g salt. 400g/14oz soft pitted dates 300g/10½oz cashew nut pieces4 tbsp cacao or cocoa powder1 tbsp almond butter1 tbsp coconut oil 1 tbsp vanilla essence 400g/14oz soft pitted dates 300g/10½oz cashew nut pieces 4 tbsp cacao or cocoa powder 1 tbsp almond butter 1 tbsp coconut oil 1 tbsp vanilla essence Method Grease and line a 20x20cm/8x8in baking tray. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together.Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go. Grease and line a 20x20cm/8x8in baking tray. Grease and line a 20x20cm/8x8in baking tray. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together. Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad251eb3bdbfd0cc00e32"
} | 923d48687f054fa38a42880a9cb2a434d724d006cd917d1cdad28b5d3791717e | Gluten-free pitta bread recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_pitta_bread_09625_16x9.jpg Speckled with oniony nigella seeds, this gluten-free flatbread is great with dips such as hummus and taramasalata or to wrap falafel or kebab. A handy recipe to have in your repertoire. 30g/1oz psyllium powder (available from whole food shops or specialist stores online)750g/1lb 10oz gluten-free strong bread flour blend (such as Doves Farm), plus extra for flouring3 tbsp nigella seeds15g/½oz sugar1 tbsp salt21g/¾oz instant yeast3 large free-range eggs1 tbsp white wine vinegar6 tbsp olive oil 30g/1oz psyllium powder (available from whole food shops or specialist stores online) 750g/1lb 10oz gluten-free strong bread flour blend (such as Doves Farm), plus extra for flouring 3 tbsp nigella seeds 15g/½oz sugar 1 tbsp salt 21g/¾oz instant yeast 3 large free-range eggs 1 tbsp white wine vinegar 6 tbsp olive oil Method Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken.Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky.Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size.Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up.Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft. Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken. Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken. Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky. Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky. Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size. Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size. Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up. Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up. Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick. Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gluten-free_pitta_bread_09625",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free pitta bread recipe",
"content": "An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_pitta_bread_09625_16x9.jpg Speckled with oniony nigella seeds, this gluten-free flatbread is great with dips such as hummus and taramasalata or to wrap falafel or kebab. A handy recipe to have in your repertoire. 30g/1oz psyllium powder (available from whole food shops or specialist stores online)750g/1lb 10oz gluten-free strong bread flour blend (such as Doves Farm), plus extra for flouring3 tbsp nigella seeds15g/½oz sugar1 tbsp salt21g/¾oz instant yeast3 large free-range eggs1 tbsp white wine vinegar6 tbsp olive oil 30g/1oz psyllium powder (available from whole food shops or specialist stores online) 750g/1lb 10oz gluten-free strong bread flour blend (such as Doves Farm), plus extra for flouring 3 tbsp nigella seeds 15g/½oz sugar 1 tbsp salt 21g/¾oz instant yeast 3 large free-range eggs 1 tbsp white wine vinegar 6 tbsp olive oil Method Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken.Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky.Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size.Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up.Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft. Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken. Mix the psyllium powder with 300ml/10fl oz water. Set aside to allow the mixture to thicken. Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky. Tip the flour and nigella seeds into a mixing bowl. Add the sugar and salt to one side of the bowl and the yeast to the other. Crack the eggs into the centre of the flour, add the vinegar, olive oil and the psyllium mixture. Combine the ingredients to form a soft dough. Gradually add about 300ml/10fl oz water - you may not need it all, although the dough should be soft and slightly sticky. Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size. Place onto a floured surface and knead to form a smooth dough. Place back in the bowl, cover and leave to rest for 1½ hours, or until doubled in size. Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up. Heat the oven to 220C/200C Fan/Gas 9 and place 3 heavy baking trays in the oven to heat up. Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick. Dust your work surface with flour. Divide the dough into 12 equal pieces and shape each one into a ball. Roll or press the pieces into oval shapes about 4mm thick. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft. Remove the baking tray from the oven and dust with a little flour. Lay four pittas on each tray and bake for 10-12 minutes, or until puffed up and cooked through. The pittas should have a slight colour to them. Remove from the oven and wrap in a clean tea towel - this helps keeps them soft."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad252eb3bdbfd0cc00e33"
} | 3abeaa612399a478df66aab8de2d8426b78d79992d12a1ba6c743a6f3822595b | Corn tortillas recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corn_tortillas_82894_16x9.jpg Corn is one of the most important ingredients in Mexican cuisine. Eaten almost every day in many different forms, the corn tortilla is probably the most popular. Perfect for making tacos, quesadilla or simply to accompany other dishes. Making corn tortillas at home is not difficult, but can take a little practice to get perfect. For this recipe you will need a tortilla press and plastic sheets for pressing, but if you don’t have one, use 2 heavy books instead. 200g/7oz nixtamalized corn flour (masa harina)300ml/10fl oz warm water 200g/7oz nixtamalized corn flour (masa harina) 300ml/10fl oz warm water Method Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough for long or let it rest, as this is a gluten-free flour, so you can work with the dough as soon as it is done.To make tortillas, separate the dough into 30g/1oz portions and roll them into little dough balls. Put them back into the bowl and cover with a tea towel, so they don’t dry out.Heat a non-stick frying pan over medium heat.Meanwhile, open the tortilla press, place one piece of plastic on the base, then put a dough ball in the centre and cover it with the other piece of plastic. Close the tortilla press and press gently to form a 2mm-thick tortilla.Turn the heat up on the non-stick pan. Lift the tortilla from the press and gently peel the plastic off both sides (reserve them for the next tortilla).Gently place the tortilla in the frying pan and cook for 15 seconds on both sides. When the tortilla puffs up fully, remove it from the frying pan. Wrap the cooked tortilla in a clean tea towel to keep it warm.Lower the heat on the frying pan, (so as not to burn the next tortilla), and continue with the process of pressing and cooking until all the dough balls have been used. Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough for long or let it rest, as this is a gluten-free flour, so you can work with the dough as soon as it is done. Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough for long or let it rest, as this is a gluten-free flour, so you can work with the dough as soon as it is done. To make tortillas, separate the dough into 30g/1oz portions and roll them into little dough balls. Put them back into the bowl and cover with a tea towel, so they don’t dry out. To make tortillas, separate the dough into 30g/1oz portions and roll them into little dough balls. Put them back into the bowl and cover with a tea towel, so they don’t dry out. Heat a non-stick frying pan over medium heat. Heat a non-stick frying pan over medium heat. Meanwhile, open the tortilla press, place one piece of plastic on the base, then put a dough ball in the centre and cover it with the other piece of plastic. Close the tortilla press and press gently to form a 2mm-thick tortilla. Meanwhile, open the tortilla press, place one piece of plastic on the base, then put a dough ball in the centre and cover it with the other piece of plastic. Close the tortilla press and press gently to form a 2mm-thick tortilla. Turn the heat up on the non-stick pan. Lift the tortilla from the press and gently peel the plastic off both sides (reserve them for the next tortilla). Turn the heat up on the non-stick pan. Lift the tortilla from the press and gently peel the plastic off both sides (reserve them for the next tortilla). Gently place the tortilla in the frying pan and cook for 15 seconds on both sides. When the tortilla puffs up fully, remove it from the frying pan. Gently place the tortilla in the frying pan and cook for 15 seconds on both sides. When the tortilla puffs up fully, remove it from the frying pan. Wrap the cooked tortilla in a clean tea towel to keep it warm. Wrap the cooked tortilla in a clean tea towel to keep it warm. Lower the heat on the frying pan, (so as not to burn the next tortilla), and continue with the process of pressing and cooking until all the dough balls have been used. Lower the heat on the frying pan, (so as not to burn the next tortilla), and continue with the process of pressing and cooking until all the dough balls have been used. Recipe tips You can use large plastic food bags to make the plastic sheets used for pressing the tortilla. Simply cut one open at the seams to make two sheets. Cling film also works but isn't as durable. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/corn_tortillas_82894",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Corn tortillas recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/corn_tortillas_82894_16x9.jpg Corn is one of the most important ingredients in Mexican cuisine. Eaten almost every day in many different forms, the corn tortilla is probably the most popular. Perfect for making tacos, quesadilla or simply to accompany other dishes. Making corn tortillas at home is not difficult, but can take a little practice to get perfect. For this recipe you will need a tortilla press and plastic sheets for pressing, but if you don’t have one, use 2 heavy books instead. 200g/7oz nixtamalized corn flour (masa harina)300ml/10fl oz warm water 200g/7oz nixtamalized corn flour (masa harina) 300ml/10fl oz warm water Method Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough for long or let it rest, as this is a gluten-free flour, so you can work with the dough as soon as it is done.To make tortillas, separate the dough into 30g/1oz portions and roll them into little dough balls. Put them back into the bowl and cover with a tea towel, so they don’t dry out.Heat a non-stick frying pan over medium heat.Meanwhile, open the tortilla press, place one piece of plastic on the base, then put a dough ball in the centre and cover it with the other piece of plastic. Close the tortilla press and press gently to form a 2mm-thick tortilla.Turn the heat up on the non-stick pan. Lift the tortilla from the press and gently peel the plastic off both sides (reserve them for the next tortilla).Gently place the tortilla in the frying pan and cook for 15 seconds on both sides. When the tortilla puffs up fully, remove it from the frying pan. Wrap the cooked tortilla in a clean tea towel to keep it warm.Lower the heat on the frying pan, (so as not to burn the next tortilla), and continue with the process of pressing and cooking until all the dough balls have been used. Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Place the nixtamalized corn flour in a large mixing bowl. Pour the warm water into the flour a little at a time, constantly mixing. Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough for long or let it rest, as this is a gluten-free flour, so you can work with the dough as soon as it is done. Mix well until the flour and water have combined fully, and a soft and moist dough has formed. There is no need to knead the dough for long or let it rest, as this is a gluten-free flour, so you can work with the dough as soon as it is done. To make tortillas, separate the dough into 30g/1oz portions and roll them into little dough balls. Put them back into the bowl and cover with a tea towel, so they don’t dry out. To make tortillas, separate the dough into 30g/1oz portions and roll them into little dough balls. Put them back into the bowl and cover with a tea towel, so they don’t dry out. Heat a non-stick frying pan over medium heat. Heat a non-stick frying pan over medium heat. Meanwhile, open the tortilla press, place one piece of plastic on the base, then put a dough ball in the centre and cover it with the other piece of plastic. Close the tortilla press and press gently to form a 2mm-thick tortilla. Meanwhile, open the tortilla press, place one piece of plastic on the base, then put a dough ball in the centre and cover it with the other piece of plastic. Close the tortilla press and press gently to form a 2mm-thick tortilla. Turn the heat up on the non-stick pan. Lift the tortilla from the press and gently peel the plastic off both sides (reserve them for the next tortilla). Turn the heat up on the non-stick pan. Lift the tortilla from the press and gently peel the plastic off both sides (reserve them for the next tortilla). Gently place the tortilla in the frying pan and cook for 15 seconds on both sides. When the tortilla puffs up fully, remove it from the frying pan. Gently place the tortilla in the frying pan and cook for 15 seconds on both sides. When the tortilla puffs up fully, remove it from the frying pan. Wrap the cooked tortilla in a clean tea towel to keep it warm. Wrap the cooked tortilla in a clean tea towel to keep it warm. Lower the heat on the frying pan, (so as not to burn the next tortilla), and continue with the process of pressing and cooking until all the dough balls have been used. Lower the heat on the frying pan, (so as not to burn the next tortilla), and continue with the process of pressing and cooking until all the dough balls have been used. Recipe tips You can use large plastic food bags to make the plastic sheets used for pressing the tortilla. Simply cut one open at the seams to make two sheets. Cling film also works but isn't as durable."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad252eb3bdbfd0cc00e34"
} | 5d321d6e257206ad6a2a693fa2cae2109f968ebf8227db2f4735ea34c86ac604 | Mary Berry's Nordic seed and nut loaf recipe
An average of 4.7 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nordic_seed_and_nut_loaf_55001_16x9.jpg This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés. butter or oil, for greasing 4 large eggs 3 tbsp olive oil50g/1¾oz soft dried dates, finely chopped5g sea salt (about 1 tsp)75g/2¾oz pumpkin seeds 75g/2¾oz sunflower seeds 150g/5½ oz pecans, finely chopped 50g/1¾oz sesame seeds 3 tbsp chia seeds butter or oil, for greasing 4 large eggs 3 tbsp olive oil 50g/1¾oz soft dried dates, finely chopped 5g sea salt (about 1 tsp) 75g/2¾oz pumpkin seeds 75g/2¾oz sunflower seeds 150g/5½ oz pecans, finely chopped 50g/1¾oz sesame seeds 3 tbsp chia seeds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.Slice into thin slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper. Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon. Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon. Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre. Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre. Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely. Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely. Slice into thin slices to serve. Slice into thin slices to serve. Recipe tips This loaf freezes well and can be made up to a day before you want to eat it. Swap the dates for cranberries or figs, if you like – using the same amount. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/nordic_seed_and_nut_loaf_55001",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry's Nordic seed and nut loaf recipe",
"content": "An average of 4.7 out of 5 stars from 58 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/nordic_seed_and_nut_loaf_55001_16x9.jpg This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés. butter or oil, for greasing 4 large eggs 3 tbsp olive oil50g/1¾oz soft dried dates, finely chopped5g sea salt (about 1 tsp)75g/2¾oz pumpkin seeds 75g/2¾oz sunflower seeds 150g/5½ oz pecans, finely chopped 50g/1¾oz sesame seeds 3 tbsp chia seeds butter or oil, for greasing 4 large eggs 3 tbsp olive oil 50g/1¾oz soft dried dates, finely chopped 5g sea salt (about 1 tsp) 75g/2¾oz pumpkin seeds 75g/2¾oz sunflower seeds 150g/5½ oz pecans, finely chopped 50g/1¾oz sesame seeds 3 tbsp chia seeds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.Slice into thin slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper. Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon. Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon. Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre. Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre. Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely. Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely. Slice into thin slices to serve. Slice into thin slices to serve. Recipe tips This loaf freezes well and can be made up to a day before you want to eat it. Swap the dates for cranberries or figs, if you like – using the same amount."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad252eb3bdbfd0cc00e35"
} | d9c4284b60547b927c88112d84ad4ab89b8c7ff98ed1e1beb3270a2a2b2c57ff | Gluten-free Christmas cookies recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_cookies_64138_16x9.jpg Looking for a great gluten-free biscuit? Get yourself some star cutters in assorted sizes to make pretty Christmas cookies. 125g/4½oz unsalted butter, at room temperature125g/4½oz caster sugar½ unwaxed lemon, zest only1 free-range egg, lightly beaten1 tsp vanilla extract200g/7oz gluten-free plain flour, plus extra for rolling 40g/1½oz ground almonds½ tsp xanthan gumpinch salticing sugar, for dusting 125g/4½oz unsalted butter, at room temperature 125g/4½oz caster sugar ½ unwaxed lemon, zest only 1 free-range egg, lightly beaten 1 tsp vanilla extract 200g/7oz gluten-free plain flour, plus extra for rolling 40g/1½oz ground almonds ½ tsp xanthan gum pinch salt icing sugar, for dusting Method Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again. Scrape down the sides of the bowl with a rubber spatula, add the beaten egg and vanilla and mix again until thoroughly combined.Add the gluten-free flour, ground almonds, xanthan gum and salt and mix until smooth. Bring the dough together into a neat ball using your hands, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour. Cover two baking trays with baking paper and lightly dust the work surface with gluten-free flour. Roll the dough out to a thickness of 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can. Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3.Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely.Dust with icing sugar before serving. Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again. Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again. Scrape down the sides of the bowl with a rubber spatula, add the beaten egg and vanilla and mix again until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula, add the beaten egg and vanilla and mix again until thoroughly combined. Add the gluten-free flour, ground almonds, xanthan gum and salt and mix until smooth. Bring the dough together into a neat ball using your hands, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour. Add the gluten-free flour, ground almonds, xanthan gum and salt and mix until smooth. Bring the dough together into a neat ball using your hands, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour. Cover two baking trays with baking paper and lightly dust the work surface with gluten-free flour. Cover two baking trays with baking paper and lightly dust the work surface with gluten-free flour. Roll the dough out to a thickness of 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can. Roll the dough out to a thickness of 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can. Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3. Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely. Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving. Dust with icing sugar before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gluten-free_cookies_64138",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free Christmas cookies recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_cookies_64138_16x9.jpg Looking for a great gluten-free biscuit? Get yourself some star cutters in assorted sizes to make pretty Christmas cookies. 125g/4½oz unsalted butter, at room temperature125g/4½oz caster sugar½ unwaxed lemon, zest only1 free-range egg, lightly beaten1 tsp vanilla extract200g/7oz gluten-free plain flour, plus extra for rolling 40g/1½oz ground almonds½ tsp xanthan gumpinch salticing sugar, for dusting 125g/4½oz unsalted butter, at room temperature 125g/4½oz caster sugar ½ unwaxed lemon, zest only 1 free-range egg, lightly beaten 1 tsp vanilla extract 200g/7oz gluten-free plain flour, plus extra for rolling 40g/1½oz ground almonds ½ tsp xanthan gum pinch salt icing sugar, for dusting Method Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again. Scrape down the sides of the bowl with a rubber spatula, add the beaten egg and vanilla and mix again until thoroughly combined.Add the gluten-free flour, ground almonds, xanthan gum and salt and mix until smooth. Bring the dough together into a neat ball using your hands, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour. Cover two baking trays with baking paper and lightly dust the work surface with gluten-free flour. Roll the dough out to a thickness of 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can. Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3.Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely.Dust with icing sugar before serving. Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again. Cream together the softened butter and caster sugar in a bowl until pale and light. Add the lemon zest and mix again. Scrape down the sides of the bowl with a rubber spatula, add the beaten egg and vanilla and mix again until thoroughly combined. Scrape down the sides of the bowl with a rubber spatula, add the beaten egg and vanilla and mix again until thoroughly combined. Add the gluten-free flour, ground almonds, xanthan gum and salt and mix until smooth. Bring the dough together into a neat ball using your hands, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour. Add the gluten-free flour, ground almonds, xanthan gum and salt and mix until smooth. Bring the dough together into a neat ball using your hands, flatten into a disc, wrap in cling film and chill in the fridge for 1 hour. Cover two baking trays with baking paper and lightly dust the work surface with gluten-free flour. Cover two baking trays with baking paper and lightly dust the work surface with gluten-free flour. Roll the dough out to a thickness of 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can. Roll the dough out to a thickness of 2–3mm/⅛in and, using the largest cutter stamp, cut out as many shapes from the dough as you can. Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Arrange the cookies on the prepared baking trays and, using the smaller cutter, stamp out smaller stars from the middle of each biscuit. Gather the dough off-cuts into a ball and re-roll to make more shapes. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3. Chill the biscuits in the fridge for 30 minutes while you preheat the oven to 170C/150C Fan/Gas 3. Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely. Bake on the middle shelf for about 10 minutes, or until the edge of each biscuit is lightly golden-brown. Leave to cool on the baking tray for about 2–3 minutes before transferring to a wire rack to cool completely. Dust with icing sugar before serving. Dust with icing sugar before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad253eb3bdbfd0cc00e36"
} | 9f52b175de3520ac8c3ef0821527abdec425a798803bf96cd51a6d04a651e6ec | Low-carb bread recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-carb_bread_65644_16x9.jpg Bread without flour? And no kneading? Yes! This light and luscious low-carb bread is made with ground almonds and courgettes. It’s high in protein, easy to slice for sandwiches, or to serve alongside soups or stews, and also tastes amazing toasted. Each slice provides 192 kcal, 9.5g protein, 3g carbohydrates (of which 2g sugars), 16g fat (of which 1.5g saturates), 0.5g fibre and 0.5g salt. oil, for greasing3 large free-range eggs, at room temperature2 tsp fast-action dried yeast2–3 large courgettes (approx. 600g/1lb 5oz total weight), peeled and finely grated300g/10½oz ground almonds½ tsp fine sea salt2 tsp baking powder oil, for greasing 3 large free-range eggs, at room temperature 2 tsp fast-action dried yeast 2–3 large courgettes (approx. 600g/1lb 5oz total weight), peeled and finely grated 300g/10½oz ground almonds ½ tsp fine sea salt 2 tsp baking powder Method Grease a 900g/2lb loaf tin and line the base and sides with baking paper.Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid.Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours.Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Grease a 900g/2lb loaf tin and line the base and sides with baking paper. Grease a 900g/2lb loaf tin and line the base and sides with baking paper. Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid. Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours. Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours. Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Recipe tips Wrap the cooled loaf in foil and eat within a couple of days or freeze. If cooking for a gluten-free diet, make sure that the baking powder is labelled gluten-free. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/low-carb_bread_65644",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Low-carb bread recipe",
"content": "An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-carb_bread_65644_16x9.jpg Bread without flour? And no kneading? Yes! This light and luscious low-carb bread is made with ground almonds and courgettes. It’s high in protein, easy to slice for sandwiches, or to serve alongside soups or stews, and also tastes amazing toasted. Each slice provides 192 kcal, 9.5g protein, 3g carbohydrates (of which 2g sugars), 16g fat (of which 1.5g saturates), 0.5g fibre and 0.5g salt. oil, for greasing3 large free-range eggs, at room temperature2 tsp fast-action dried yeast2–3 large courgettes (approx. 600g/1lb 5oz total weight), peeled and finely grated300g/10½oz ground almonds½ tsp fine sea salt2 tsp baking powder oil, for greasing 3 large free-range eggs, at room temperature 2 tsp fast-action dried yeast 2–3 large courgettes (approx. 600g/1lb 5oz total weight), peeled and finely grated 300g/10½oz ground almonds ½ tsp fine sea salt 2 tsp baking powder Method Grease a 900g/2lb loaf tin and line the base and sides with baking paper.Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid.Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours.Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Grease a 900g/2lb loaf tin and line the base and sides with baking paper. Grease a 900g/2lb loaf tin and line the base and sides with baking paper. Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid. Take small handfuls of the grated courgette and squeeze over a bowl to release as much liquid as possible. (You should end up with around 275g/9¾oz grated courgette.) Discard the liquid. Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours. Add the grated courgette, almonds, salt and baking powder to the eggs and yeast. Beat thoroughly with a wooden spoon, then spoon into the prepared tin and smooth the surface. Cover the tin with a clean tea towel and leave to stand at room temperature for 1½ hours. Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Preheat the oven to 190C/170C Fan/Gas 5. Bake the bread for about 45 minutes, or until risen, deep golden-brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Leave to cool in the tin for 10 minutes, then carefully turn out onto a wire rack, remove the baking paper and leave for at least 20 minutes before serving. Recipe tips Wrap the cooled loaf in foil and eat within a couple of days or freeze. If cooking for a gluten-free diet, make sure that the baking powder is labelled gluten-free."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad253eb3bdbfd0cc00e37"
} | aeeb47c8cb3156d8c70a42b7e4df0d88000a1a6a2450887589fbbde7bd1827cd | Gluten-free lemon drizzle cake recipe
An average of 4.3 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_lemon_cake_25972_16x9.jpg A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes. Decorate with extra lemon zest if you wish. 2 large lemons, well scrubbed300g/10½oz granulated white sugar or golden caster sugar200g/7oz butter, cubed and well-softened, plus extra for greasing3 large free-range eggs200g/7oz gluten-free self-raising flour50g/1¾oz ground almonds½ tsp gluten-free baking powder 2 large lemons, well scrubbed 300g/10½oz granulated white sugar or golden caster sugar 200g/7oz butter, cubed and well-softened, plus extra for greasing 3 large free-range eggs 200g/7oz gluten-free self-raising flour 50g/1¾oz ground almonds ½ tsp gluten-free baking powder Method Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons.Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed. Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes. Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer. Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices. Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons. Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons. Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed. Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed. Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes. Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes. Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer. Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer. Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge. Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gluten-free_lemon_cake_25972",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free lemon drizzle cake recipe",
"content": "An average of 4.3 out of 5 stars from 65 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/gluten-free_lemon_cake_25972_16x9.jpg A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes. Decorate with extra lemon zest if you wish. 2 large lemons, well scrubbed300g/10½oz granulated white sugar or golden caster sugar200g/7oz butter, cubed and well-softened, plus extra for greasing3 large free-range eggs200g/7oz gluten-free self-raising flour50g/1¾oz ground almonds½ tsp gluten-free baking powder 2 large lemons, well scrubbed 300g/10½oz granulated white sugar or golden caster sugar 200g/7oz butter, cubed and well-softened, plus extra for greasing 3 large free-range eggs 200g/7oz gluten-free self-raising flour 50g/1¾oz ground almonds ½ tsp gluten-free baking powder Method Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons.Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed. Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes. Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer. Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices. Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons. Preheat the oven to 190C/170C Fan/Gas 4. Grease and line the base and sides of a 900g/2lb loaf tin with baking paper. Finely zest the lemons. Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed. Put 200g/7oz of the sugar, the butter, eggs, flour, almonds, baking powder and lemon zest in a large mixing bowl and beat until pale, thick and creamy. Use electric beaters or a food mixer if you like, starting slowly and then increasing the speed. Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes. Spoon the cake batter into the prepared tin and level the surface. Bake in the centre of the oven for 55–60 minutes, or until well-risen, firm and golden-brown. A skewer inserted into the centre of the cake should come out clean. Remove from the oven and cool in the tin for 5 minutes. Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer. Using an oven cloth to protect your hands, turn the cake out gently onto a wire rack set above a small tray or plate. Remove the baking parchment and turn the cake the right way up. Make about 60 deep holes in the cake using a skewer. Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge. Squeeze one of the lemons and mix 3 tablespoons of the juice with the remaining 100g/3½oz sugar. Slowly and gradually, spoon the lemon sugar over the cake, stopping every now and then to allow it to penetrate the sponge. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices. Leave to set for at least an hour before serving or until the cake has cooled and the icing has crystalised. Serve in slices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad253eb3bdbfd0cc00e38"
} | b03ca3519081ce16bfd4eed590d89cc3286f08ca52a6fe7cf2a3b557be26ae95 | Gluten-free scones recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruitscones_74767_16x9.jpg A classic British tea-time treat, these gluten-free scones are best eaten on the day you make them. Don’t forget the jam and clotted cream. 175ml/6fl oz full-fat milk, plus 1 tablespoon for glazing1 tsp lemon juice350g/12oz gluten-free self-raising flour, plus extra for rolling out1½ tsp baking powder ¼ tsp xanthan gumpinch salt100g/3½oz unsalted butter, chilled and diced50g/1¾oz caster sugar, plus extra for dusting50g/1¾oz sultanas (optional) 175ml/6fl oz full-fat milk, plus 1 tablespoon for glazing 1 tsp lemon juice 350g/12oz gluten-free self-raising flour, plus extra for rolling out 1½ tsp baking powder ¼ tsp xanthan gum pinch salt 100g/3½oz unsalted butter, chilled and diced 50g/1¾oz caster sugar, plus extra for dusting 50g/1¾oz sultanas (optional) strawberry jam clotted cream strawberry jam clotted cream Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.Whisk the milk and lemon juice together and set aside for 5 minutes to thicken.Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl.Add the butter and lightly rub in until there are only small flecks of butter visible.Stir in the sugar and the sultanas, if using.Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones.Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown.Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Whisk the milk and lemon juice together and set aside for 5 minutes to thicken. Whisk the milk and lemon juice together and set aside for 5 minutes to thicken. Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl. Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl. Add the butter and lightly rub in until there are only small flecks of butter visible. Add the butter and lightly rub in until there are only small flecks of butter visible. Stir in the sugar and the sultanas, if using. Stir in the sugar and the sultanas, if using. Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown. Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown. Leave to cool on a wire rack. Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Split in half and serve with jam and clotted cream. Recipe tips Do not over-work the mixture or the resulting scones will be heavy. Dip the cutter in flour to prevent it sticking. Take care not to twist the cutter or the scones may rise unevenly. The uncooked mixture is more crumbly than you would expect from a traditional scone mixture. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fruitscones_74767",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gluten-free scones recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruitscones_74767_16x9.jpg A classic British tea-time treat, these gluten-free scones are best eaten on the day you make them. Don’t forget the jam and clotted cream. 175ml/6fl oz full-fat milk, plus 1 tablespoon for glazing1 tsp lemon juice350g/12oz gluten-free self-raising flour, plus extra for rolling out1½ tsp baking powder ¼ tsp xanthan gumpinch salt100g/3½oz unsalted butter, chilled and diced50g/1¾oz caster sugar, plus extra for dusting50g/1¾oz sultanas (optional) 175ml/6fl oz full-fat milk, plus 1 tablespoon for glazing 1 tsp lemon juice 350g/12oz gluten-free self-raising flour, plus extra for rolling out 1½ tsp baking powder ¼ tsp xanthan gum pinch salt 100g/3½oz unsalted butter, chilled and diced 50g/1¾oz caster sugar, plus extra for dusting 50g/1¾oz sultanas (optional) strawberry jam clotted cream strawberry jam clotted cream Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper.Whisk the milk and lemon juice together and set aside for 5 minutes to thicken.Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl.Add the butter and lightly rub in until there are only small flecks of butter visible.Stir in the sugar and the sultanas, if using.Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones.Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown.Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking sheet with baking paper. Whisk the milk and lemon juice together and set aside for 5 minutes to thicken. Whisk the milk and lemon juice together and set aside for 5 minutes to thicken. Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl. Sift the flour, baking powder, xanthan gum and salt into a large mixing bowl. Add the butter and lightly rub in until there are only small flecks of butter visible. Add the butter and lightly rub in until there are only small flecks of butter visible. Stir in the sugar and the sultanas, if using. Stir in the sugar and the sultanas, if using. Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Make a well in the middle of the mixture, add the thickened milk and use a palette knife to cut the wet ingredients into the dry, then gently mix with your hands until just combined. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Turn the dough out onto a lightly floured work surface and very gently press it out to about 3cm/1¼in thick. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Use a 6cm/2½in plain round cutter to stamp out rounds of dough and place on the baking sheet. Gather the off-cuts into a ball, gently roll and stamp out more scones. Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown. Brush the tops with milk, sprinkle with sugar and bake for about 12 minutes or until well risen and golden brown. Leave to cool on a wire rack. Leave to cool on a wire rack. Split in half and serve with jam and clotted cream. Split in half and serve with jam and clotted cream. Recipe tips Do not over-work the mixture or the resulting scones will be heavy. Dip the cutter in flour to prevent it sticking. Take care not to twist the cutter or the scones may rise unevenly. The uncooked mixture is more crumbly than you would expect from a traditional scone mixture."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad253eb3bdbfd0cc00e39"
} | d8e589f48182de275dce63c687dd8c4a44819d5f7842db64c5351315656fe1bf | Orange blossom and rosemary polenta cake recipe
An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_blossom_and_63730_16x9.jpg Polenta has a unique texture and can carry other flavours really well, especially citrus. When baked in a cake, it produces a sturdy structure and acts like a sponge, drawing in all the flavour from the orange syrup. 180ml/6fl oz mild olive oil220g/8oz caster sugar 300g/10½oz ground almonds3 large free-range eggs, lightly beaten4 mandarins, finely grated zest only3 tsp finely chopped fresh rosemary leaves3 tsp orange blossom water 150g/5½oz polenta1 tsp baking powder (gluten-free if needed) 180ml/6fl oz mild olive oil 220g/8oz caster sugar 300g/10½oz ground almonds 3 large free-range eggs, lightly beaten 4 mandarins, finely grated zest only 3 tsp finely chopped fresh rosemary leaves 3 tsp orange blossom water 150g/5½oz polenta 1 tsp baking powder (gluten-free if needed) 4 mandarins, juice only4 tbsp orange blossom honey5 sprigs lemon thyme 4 mandarins, juice only 4 tbsp orange blossom honey 5 sprigs lemon thyme 50g/1¾oz icing sugar, sifted7–8 tbsp pistachio or walnut oilchopped pistachios, for decoration 50g/1¾oz icing sugar, sifted 7–8 tbsp pistachio or walnut oil chopped pistachios, for decoration Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin.To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water. In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean. Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse.Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely.To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped pistachios. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin. To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water. To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water. In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean. In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean. Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse. Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse. Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely. Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely. To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped pistachios. To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped pistachios. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/orange_blossom_and_63730",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Orange blossom and rosemary polenta cake recipe",
"content": "An average of 4.2 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/orange_blossom_and_63730_16x9.jpg Polenta has a unique texture and can carry other flavours really well, especially citrus. When baked in a cake, it produces a sturdy structure and acts like a sponge, drawing in all the flavour from the orange syrup. 180ml/6fl oz mild olive oil220g/8oz caster sugar 300g/10½oz ground almonds3 large free-range eggs, lightly beaten4 mandarins, finely grated zest only3 tsp finely chopped fresh rosemary leaves3 tsp orange blossom water 150g/5½oz polenta1 tsp baking powder (gluten-free if needed) 180ml/6fl oz mild olive oil 220g/8oz caster sugar 300g/10½oz ground almonds 3 large free-range eggs, lightly beaten 4 mandarins, finely grated zest only 3 tsp finely chopped fresh rosemary leaves 3 tsp orange blossom water 150g/5½oz polenta 1 tsp baking powder (gluten-free if needed) 4 mandarins, juice only4 tbsp orange blossom honey5 sprigs lemon thyme 4 mandarins, juice only 4 tbsp orange blossom honey 5 sprigs lemon thyme 50g/1¾oz icing sugar, sifted7–8 tbsp pistachio or walnut oilchopped pistachios, for decoration 50g/1¾oz icing sugar, sifted 7–8 tbsp pistachio or walnut oil chopped pistachios, for decoration Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin.To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water. In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean. Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse.Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely.To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped pistachios. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm/8in round, loose-bottomed cake tin. To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water. To make the cake, whisk the oil and sugar together with a handheld electric whisk for a few minutes, until well combined. Add a little of the ground almonds and mix well, then add an egg and mix again. Repeat, adding a little more of the ground almonds, mixing, then an egg and mixing again, until all the ingredients are used up. Mix in the mandarin zest, rosemary and orange blossom water. In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean. In a separate bowl, mix together the polenta and baking powder, add them to the wet ingredients and fold through. Spoon the batter into the prepared tin, spread to the edges and level off the top. Bake for 30 minutes, then reduce the heat to 160C/140C Fan/Gas 3 and bake for 25–30 minutes. The cake will be a deep golden-brown and a skewer inserted into the middle should come out clean. Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse. Meanwhile, to make the syrup, put the mandarin juice, honey and thyme sprigs in a small saucepan. Warm through gently, but do not let it boil. Remove from the heat and allow to cool, leaving the thyme to infuse. Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely. Poke holes all over the cake with a skewer, then leave to cool in the tin for 5 minutes. While the syrup is still warm, remove the thyme, then drizzle the syrup over the cake. Leave it to cool in the tin for a further 30 minutes, then transfer to a wire rack to cool completely. To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped pistachios. To decorate, whisk together the icing sugar and pistachio oil until you reach a drizzling consistency. Drizzle over the cooled cake and sprinkle with the chopped pistachios."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad254eb3bdbfd0cc00e3a"
} | 5d86249aa537f478da8bef82a670212b13ca58ef3dff728983d7e6b0e60d5700 | Amaretti biscuits recipe
An average of 4.3 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amarettibistcuits_67183_16x9.jpg These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish. 4 eggs, whites only (160g/6oz)340g/12oz caster sugar340g/12oz ground almonds30ml/1fl oz amaretto liqueurbutter, for greasing 4 eggs, whites only (160g/6oz) 340g/12oz caster sugar 340g/12oz ground almonds 30ml/1fl oz amaretto liqueur butter, for greasing Method Preheat the oven to 170C/325F/Gas 3.In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste.Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste. In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container. Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/amarettibistcuits_67183",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Amaretti biscuits recipe",
"content": "An average of 4.3 out of 5 stars from 44 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/amarettibistcuits_67183_16x9.jpg These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish. 4 eggs, whites only (160g/6oz)340g/12oz caster sugar340g/12oz ground almonds30ml/1fl oz amaretto liqueurbutter, for greasing 4 eggs, whites only (160g/6oz) 340g/12oz caster sugar 340g/12oz ground almonds 30ml/1fl oz amaretto liqueur butter, for greasing Method Preheat the oven to 170C/325F/Gas 3.In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste.Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste. In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container. Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad254eb3bdbfd0cc00e3b"
} | 8ac5df6bdf091726a9dca6b6bbbb1b4bdff80de40b1bd3673bd6f4d69a8404c6 | Coconut macaroons recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/limeandcoconutmacaro_71742_16x9.jpg These coconut macaroons are so easy to make with only 5 ingredients! They're zesty and limey, not to mention a delicious way to use up leftover egg whites. 2 egg whites100g/3½oz caster sugar160g/5½oz desiccated coconut1 tsp grated lime zest, plus1 tbsp lime juice 2 egg whites 100g/3½oz caster sugar 160g/5½oz desiccated coconut 1 tsp grated lime zest, plus1 tbsp lime juice Method Preheat the oven to 180C/160C Fan/Gas 4. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high.Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray.Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour.Cool the macaroons on a wire rack, and store in an airtight jar. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high. Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray. Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray. Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour. Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour. Cool the macaroons on a wire rack, and store in an airtight jar. Cool the macaroons on a wire rack, and store in an airtight jar. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/limeandcoconutmacaro_71742",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut macaroons recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/limeandcoconutmacaro_71742_16x9.jpg These coconut macaroons are so easy to make with only 5 ingredients! They're zesty and limey, not to mention a delicious way to use up leftover egg whites. 2 egg whites100g/3½oz caster sugar160g/5½oz desiccated coconut1 tsp grated lime zest, plus1 tbsp lime juice 2 egg whites 100g/3½oz caster sugar 160g/5½oz desiccated coconut 1 tsp grated lime zest, plus1 tbsp lime juice Method Preheat the oven to 180C/160C Fan/Gas 4. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high.Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray.Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour.Cool the macaroons on a wire rack, and store in an airtight jar. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high. Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray. Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray. Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour. Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour. Cool the macaroons on a wire rack, and store in an airtight jar. Cool the macaroons on a wire rack, and store in an airtight jar."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad254eb3bdbfd0cc00e3c"
} | 7bb93802d3e35fb1f22bb027ae2b0bec6186faaf2651e337bd006511f611c3fc | Orange and almond polenta cake recipe
An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_almond_polenta_98258_16x9.jpg Almonds and polenta give this easy loaf cake a wonderful texture. The cardamom adds a delicate fragrance, too – this is gluten-free baking at its best. 175g/6oz butter, softened and cubed, plus extra for greasing175g/6oz caster sugar3 medium free-range eggs200g/7oz ground almonds100g/3½oz fine polenta50g/1¾oz Greek-style yoghurt1 heaped tsp baking powder (gluten-free if required)4 green cardamom pods, seeds only, lightly crushed1 tsp fennel seeds1 lemon, finely grated zest only1 medium orange, finely grated zest and juice only (around 40ml/1½fl oz juice)20g/¾oz flaked almonds4 tsp runny honey (optional) 175g/6oz butter, softened and cubed, plus extra for greasing 175g/6oz caster sugar 3 medium free-range eggs 200g/7oz ground almonds 100g/3½oz fine polenta 50g/1¾oz Greek-style yoghurt 1 heaped tsp baking powder (gluten-free if required) 4 green cardamom pods, seeds only, lightly crushed 1 tsp fennel seeds 1 lemon, finely grated zest only 1 medium orange, finely grated zest and juice only (around 40ml/1½fl oz juice) 20g/¾oz flaked almonds 4 tsp runny honey (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper.Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached.Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly.Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper. Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached. Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached. Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly. Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Recipe tips You can also make individual servings of this cake by baking in a buttered and lined muffin tin. Reduce the cooking time to 25 minutes and don’t worry about covering with foil before baking. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemon_and_almond_polenta_98258",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Orange and almond polenta cake recipe",
"content": "An average of 4.9 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_almond_polenta_98258_16x9.jpg Almonds and polenta give this easy loaf cake a wonderful texture. The cardamom adds a delicate fragrance, too – this is gluten-free baking at its best. 175g/6oz butter, softened and cubed, plus extra for greasing175g/6oz caster sugar3 medium free-range eggs200g/7oz ground almonds100g/3½oz fine polenta50g/1¾oz Greek-style yoghurt1 heaped tsp baking powder (gluten-free if required)4 green cardamom pods, seeds only, lightly crushed1 tsp fennel seeds1 lemon, finely grated zest only1 medium orange, finely grated zest and juice only (around 40ml/1½fl oz juice)20g/¾oz flaked almonds4 tsp runny honey (optional) 175g/6oz butter, softened and cubed, plus extra for greasing 175g/6oz caster sugar 3 medium free-range eggs 200g/7oz ground almonds 100g/3½oz fine polenta 50g/1¾oz Greek-style yoghurt 1 heaped tsp baking powder (gluten-free if required) 4 green cardamom pods, seeds only, lightly crushed 1 tsp fennel seeds 1 lemon, finely grated zest only 1 medium orange, finely grated zest and juice only (around 40ml/1½fl oz juice) 20g/¾oz flaked almonds 4 tsp runny honey (optional) Method Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper.Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached.Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly.Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Butter and line a 900g/2lb loaf tin with baking paper. Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached. Put the butter and sugar in a freestanding mixer and whisk until very pale and creamy (alternatively use an electric whisk). You will need to push the mixture down now and then with a rubber spatula until the right consistency is reached. Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add two of the eggs, one at a time, whisking well between each addition. Add the final egg and half the almonds and whisk until well combined, light and fluffy. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly. Add the remaining ingredients, except the flaked almonds and honey, and whisk until well combined. Don’t worry if the cake looks a little curdled – but add a couple of tablespoons of self-raising flour (gluten-free if preferred) if the mixture is looking very curdled – this can happen if the ingredients are added too quickly. Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Spoon the mixture into the prepared tin, sprinkle with flaked almonds and bake for 45–55 minutes, or until risen and golden brown. Test that the cake is ready by inserting a skewer into the middle – if it comes out clean it is done. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Leave to cool for 10 minutes, then loosen gently with a knife before removing from the tin, taking care as it will be hot. Transfer to a wire rack to cool completely, or serve warm, drizzled with honey if you like. Recipe tips You can also make individual servings of this cake by baking in a buttered and lined muffin tin. Reduce the cooking time to 25 minutes and don’t worry about covering with foil before baking."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad255eb3bdbfd0cc00e3d"
} | 9341267bec4c2e2dfaf8a9bbc656ca36e3122c20ded99ae69c6e04a7bf7a1a4f | Rich chocolate almond cake recipe
An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rich_chocolate_almond_60795_16x9.jpg This chocolate cake is perfect with an espresso at the end of a meal. It is very easy to make and keeps well for days. melted butter, for greasing the tin250g/9oz dark chocolate, chopped210g/7½ oz butter250g/9oz caster sugar5 free-range eggs, beaten75g/2½ oz ground almonds melted butter, for greasing the tin 250g/9oz dark chocolate, chopped 210g/7½ oz butter 250g/9oz caster sugar 5 free-range eggs, beaten 75g/2½ oz ground almonds 200g/7oz dark chocolate, chopped50ml/2fl oz milk75g/2½ oz butterwhisky, to taste (optional) 200g/7oz dark chocolate, chopped 50ml/2fl oz milk 75g/2½ oz butter whisky, to taste (optional) Method Preheat the oven to 160C/325F/Gas 3. Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted, Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds. Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen.Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted, Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted, Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds. Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds. Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin. Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen. Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides. Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides. Recipe tips If you prefer, you can dust the top of the cake with cocoa powder, or icing sugar, instead of the chocolate glaze. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rich_chocolate_almond_60795",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rich chocolate almond cake recipe",
"content": "An average of 4.7 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rich_chocolate_almond_60795_16x9.jpg This chocolate cake is perfect with an espresso at the end of a meal. It is very easy to make and keeps well for days. melted butter, for greasing the tin250g/9oz dark chocolate, chopped210g/7½ oz butter250g/9oz caster sugar5 free-range eggs, beaten75g/2½ oz ground almonds melted butter, for greasing the tin 250g/9oz dark chocolate, chopped 210g/7½ oz butter 250g/9oz caster sugar 5 free-range eggs, beaten 75g/2½ oz ground almonds 200g/7oz dark chocolate, chopped50ml/2fl oz milk75g/2½ oz butterwhisky, to taste (optional) 200g/7oz dark chocolate, chopped 50ml/2fl oz milk 75g/2½ oz butter whisky, to taste (optional) Method Preheat the oven to 160C/325F/Gas 3. Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted, Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds. Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen.Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides. Preheat the oven to 160C/325F/Gas 3. Preheat the oven to 160C/325F/Gas 3. Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted, Butter the sides of a 23cm/9in diameter cake tin (or spring-form tin) and line the bottom with greaseproof paper. Place the chocolate, butter and sugar in a bowl set over a saucepan of simmering water. Do not allow the bottom of the bowl to touch the water. Stir until smooth and melted, Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds. Remove from the heat and allow to cool slightly. Beat in the eggs, and fold in the ground almonds. Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin. Pour the mixture into the cake tin and bake for about 45mins, until the centre is just set. Allow to cool in the tin. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen. To make the chocolate glaze, in a bowl sitting over a saucepan of simmering water, making sure the bowl does not touch the water. Melt the chocolate, milk and butter together and stir until smooth. Stir in whisky, to taste. Allow to cool a little until it has thickened slightly (about 10 minutes) but do not place in the fridge as it will lose its glossy sheen. Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides. Take the cooled cake out of the tin and place on a plate or cake stand, and pour the glaze over the top, letting it drizzle down the sides. Recipe tips If you prefer, you can dust the top of the cake with cocoa powder, or icing sugar, instead of the chocolate glaze."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad255eb3bdbfd0cc00e3e"
} | 270afd49ca76fa59658f80e5fec5491ed76248cf6c11e653e14a52113e8450f7 | Spicy chicken pitta recipe
Microwave spicy chicken pitta An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_spicy_chicken_39143_16x9.jpg A fast way to cook chicken for a colourful kebab-like salad, served with warm pitta bread. Feel free to top with any of your favourite sauces and dressings. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £2.29 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 100–150g/3½–5½oz boneless, skinless chicken breast, cut into roughly 2.5–3cm/1–1¼in chunks½ tsp ground cumin¼ tsp paprika½ tsp olive oil2 pitta breadmayonnaise, garlic or chilli sauce, to serve (optional) 100–150g/3½–5½oz boneless, skinless chicken breast, cut into roughly 2.5–3cm/1–1¼in chunks ½ tsp ground cumin ¼ tsp paprika ½ tsp olive oil 2 pitta bread mayonnaise, garlic or chilli sauce, to serve (optional) 1 Little Gem lettuce, trimmed and separated into leaves½ small red onion, thinly sliced6–8 cherry tomatoes, halved or quartered½ lemon, cut into wedges1–2 tsp olive oilsalt and ground black pepper 1 Little Gem lettuce, trimmed and separated into leaves ½ small red onion, thinly sliced 6–8 cherry tomatoes, halved or quartered ½ lemon, cut into wedges 1–2 tsp olive oil salt and ground black pepper Method Put the chicken in a bowl and toss with the cumin, paprika, oil, a little salt and lots of ground black pepper. Arrange in a circle on a large microwaveable plate, spaced apart in a single layer. Microwave, uncovered, on HIGH for 40 seconds (1000W) or 50 seconds (800W). Turn over and cook on HIGH for 40 seconds (1000W) or 50 seconds (800W), or until thoroughly cooked (see tip below). Leave to stand for 5 minutes. Make sure the chicken is thoroughly cooked before serving. The pieces should be hot throughout and completely white inside with no pinkness remaining. The times provided may seem short but they have been thoroughly tested. If unsure, return to the microwave and continue to cook in short bursts until done.Place the pitta breads on a microwavable plate and warm through on HIGH for 20–30 seconds. Don’t allow to overheat or they could toughen.Top the breads with lettuce, tomatoes and red onion. Drizzle with the oil and squeeze over 1–2 lemon wedges. Season with more black pepper.Top with the chicken and serve with extra lemon wedges for squeezing. Put the chicken in a bowl and toss with the cumin, paprika, oil, a little salt and lots of ground black pepper. Arrange in a circle on a large microwaveable plate, spaced apart in a single layer. Put the chicken in a bowl and toss with the cumin, paprika, oil, a little salt and lots of ground black pepper. Arrange in a circle on a large microwaveable plate, spaced apart in a single layer. Microwave, uncovered, on HIGH for 40 seconds (1000W) or 50 seconds (800W). Turn over and cook on HIGH for 40 seconds (1000W) or 50 seconds (800W), or until thoroughly cooked (see tip below). Leave to stand for 5 minutes. Make sure the chicken is thoroughly cooked before serving. The pieces should be hot throughout and completely white inside with no pinkness remaining. The times provided may seem short but they have been thoroughly tested. If unsure, return to the microwave and continue to cook in short bursts until done. Microwave, uncovered, on HIGH for 40 seconds (1000W) or 50 seconds (800W). Turn over and cook on HIGH for 40 seconds (1000W) or 50 seconds (800W), or until thoroughly cooked (see tip below). Leave to stand for 5 minutes. Make sure the chicken is thoroughly cooked before serving. The pieces should be hot throughout and completely white inside with no pinkness remaining. The times provided may seem short but they have been thoroughly tested. If unsure, return to the microwave and continue to cook in short bursts until done. Place the pitta breads on a microwavable plate and warm through on HIGH for 20–30 seconds. Don’t allow to overheat or they could toughen. Place the pitta breads on a microwavable plate and warm through on HIGH for 20–30 seconds. Don’t allow to overheat or they could toughen. Top the breads with lettuce, tomatoes and red onion. Drizzle with the oil and squeeze over 1–2 lemon wedges. Season with more black pepper. Top the breads with lettuce, tomatoes and red onion. Drizzle with the oil and squeeze over 1–2 lemon wedges. Season with more black pepper. Top with the chicken and serve with extra lemon wedges for squeezing. Top with the chicken and serve with extra lemon wedges for squeezing. Recipe tips This recipe has been costed as part of the Budget microwave meal plan for one. If following this plan, you will need to buy two chicken breasts to use across three recipes. Two chicken breasts should weigh a minimum of 300g/10½oz, leaving you 100g/3½oz chicken for each recipe. Wrap what you don’t use on the first day in kitchen foil and freeze until required. Defrost in the fridge. If you are not following the plan, you can use up to 150g/5½oz chicken for this recipe without needing to adjust the timings. Choose small whole chicken breast fillets rather than larger breasts for the best results. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/microwave_spicy_chicken_39143",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy chicken pitta recipe",
"content": "Microwave spicy chicken pitta An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_spicy_chicken_39143_16x9.jpg A fast way to cook chicken for a colourful kebab-like salad, served with warm pitta bread. Feel free to top with any of your favourite sauces and dressings. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £2.29 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 100–150g/3½–5½oz boneless, skinless chicken breast, cut into roughly 2.5–3cm/1–1¼in chunks½ tsp ground cumin¼ tsp paprika½ tsp olive oil2 pitta breadmayonnaise, garlic or chilli sauce, to serve (optional) 100–150g/3½–5½oz boneless, skinless chicken breast, cut into roughly 2.5–3cm/1–1¼in chunks ½ tsp ground cumin ¼ tsp paprika ½ tsp olive oil 2 pitta bread mayonnaise, garlic or chilli sauce, to serve (optional) 1 Little Gem lettuce, trimmed and separated into leaves½ small red onion, thinly sliced6–8 cherry tomatoes, halved or quartered½ lemon, cut into wedges1–2 tsp olive oilsalt and ground black pepper 1 Little Gem lettuce, trimmed and separated into leaves ½ small red onion, thinly sliced 6–8 cherry tomatoes, halved or quartered ½ lemon, cut into wedges 1–2 tsp olive oil salt and ground black pepper Method Put the chicken in a bowl and toss with the cumin, paprika, oil, a little salt and lots of ground black pepper. Arrange in a circle on a large microwaveable plate, spaced apart in a single layer. Microwave, uncovered, on HIGH for 40 seconds (1000W) or 50 seconds (800W). Turn over and cook on HIGH for 40 seconds (1000W) or 50 seconds (800W), or until thoroughly cooked (see tip below). Leave to stand for 5 minutes. Make sure the chicken is thoroughly cooked before serving. The pieces should be hot throughout and completely white inside with no pinkness remaining. The times provided may seem short but they have been thoroughly tested. If unsure, return to the microwave and continue to cook in short bursts until done.Place the pitta breads on a microwavable plate and warm through on HIGH for 20–30 seconds. Don’t allow to overheat or they could toughen.Top the breads with lettuce, tomatoes and red onion. Drizzle with the oil and squeeze over 1–2 lemon wedges. Season with more black pepper.Top with the chicken and serve with extra lemon wedges for squeezing. Put the chicken in a bowl and toss with the cumin, paprika, oil, a little salt and lots of ground black pepper. Arrange in a circle on a large microwaveable plate, spaced apart in a single layer. Put the chicken in a bowl and toss with the cumin, paprika, oil, a little salt and lots of ground black pepper. Arrange in a circle on a large microwaveable plate, spaced apart in a single layer. Microwave, uncovered, on HIGH for 40 seconds (1000W) or 50 seconds (800W). Turn over and cook on HIGH for 40 seconds (1000W) or 50 seconds (800W), or until thoroughly cooked (see tip below). Leave to stand for 5 minutes. Make sure the chicken is thoroughly cooked before serving. The pieces should be hot throughout and completely white inside with no pinkness remaining. The times provided may seem short but they have been thoroughly tested. If unsure, return to the microwave and continue to cook in short bursts until done. Microwave, uncovered, on HIGH for 40 seconds (1000W) or 50 seconds (800W). Turn over and cook on HIGH for 40 seconds (1000W) or 50 seconds (800W), or until thoroughly cooked (see tip below). Leave to stand for 5 minutes. Make sure the chicken is thoroughly cooked before serving. The pieces should be hot throughout and completely white inside with no pinkness remaining. The times provided may seem short but they have been thoroughly tested. If unsure, return to the microwave and continue to cook in short bursts until done. Place the pitta breads on a microwavable plate and warm through on HIGH for 20–30 seconds. Don’t allow to overheat or they could toughen. Place the pitta breads on a microwavable plate and warm through on HIGH for 20–30 seconds. Don’t allow to overheat or they could toughen. Top the breads with lettuce, tomatoes and red onion. Drizzle with the oil and squeeze over 1–2 lemon wedges. Season with more black pepper. Top the breads with lettuce, tomatoes and red onion. Drizzle with the oil and squeeze over 1–2 lemon wedges. Season with more black pepper. Top with the chicken and serve with extra lemon wedges for squeezing. Top with the chicken and serve with extra lemon wedges for squeezing. Recipe tips This recipe has been costed as part of the Budget microwave meal plan for one. If following this plan, you will need to buy two chicken breasts to use across three recipes. Two chicken breasts should weigh a minimum of 300g/10½oz, leaving you 100g/3½oz chicken for each recipe. Wrap what you don’t use on the first day in kitchen foil and freeze until required. Defrost in the fridge. If you are not following the plan, you can use up to 150g/5½oz chicken for this recipe without needing to adjust the timings. Choose small whole chicken breast fillets rather than larger breasts for the best results."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad255eb3bdbfd0cc00e3f"
} | d50d8d78500793879fec673dee2f63e5f8364a1fb853cfbfe726dc2f4f6826be | Healthy breakfast recipe
An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_breakfast_pot_96291_16x9.jpg Overnight oats are perfect as a grab-and-go healthy breakfast pot. With wholegrain from the oats and a portion of fruit and dairy, this is a balanced, nutritious brekkie. Each serving provides 302 kcal, 11g protein, 33g carbohydrates (of which 5g sugars), 13g fat (of which 4.5g saturates), 6g fibre and 0.1g salt. 3 tbsp porridge oats2 tsp pumpkin seeds3 tbsp berries (fresh or frozen)pinch ground cinnamon3 tbsp Greek-style yoghurt 3 tbsp porridge oats 2 tsp pumpkin seeds 3 tbsp berries (fresh or frozen) pinch ground cinnamon 3 tbsp Greek-style yoghurt Method Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar.Grab and go, or leave in the fridge overnight for a healthy start to the next day. Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar. Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar. Grab and go, or leave in the fridge overnight for a healthy start to the next day. Grab and go, or leave in the fridge overnight for a healthy start to the next day. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/healthy_breakfast_pot_96291",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Healthy breakfast recipe",
"content": "An average of 4.1 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_breakfast_pot_96291_16x9.jpg Overnight oats are perfect as a grab-and-go healthy breakfast pot. With wholegrain from the oats and a portion of fruit and dairy, this is a balanced, nutritious brekkie. Each serving provides 302 kcal, 11g protein, 33g carbohydrates (of which 5g sugars), 13g fat (of which 4.5g saturates), 6g fibre and 0.1g salt. 3 tbsp porridge oats2 tsp pumpkin seeds3 tbsp berries (fresh or frozen)pinch ground cinnamon3 tbsp Greek-style yoghurt 3 tbsp porridge oats 2 tsp pumpkin seeds 3 tbsp berries (fresh or frozen) pinch ground cinnamon 3 tbsp Greek-style yoghurt Method Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar.Grab and go, or leave in the fridge overnight for a healthy start to the next day. Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar. Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar. Grab and go, or leave in the fridge overnight for a healthy start to the next day. Grab and go, or leave in the fridge overnight for a healthy start to the next day."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad256eb3bdbfd0cc00e40"
} | a5e58b32f81a4b38e613e7260065ac0d65b69ce854375ea349e95af14f4d7fe6 | Smoky mushroom chipotle eggs recipe
An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_mushroom_chipotle_16434_16x9.jpg Seema poaches eggs in a rich, spicy tomato and mushroom sauce to make this hearty brunch dish. Each serving provides 343 kcal, 21g carbohydrates (of which 14g sugars), 18g fat (5.8g saturates), 23g protein, 4.8g fibre, 1.3g salt. 1 large red onion, thinly sliced1 lime, juice only pinch salt 1 large red onion, thinly sliced 1 lime, juice only pinch salt 2 tsp olive oil1 red onion, thinly sliced300g/10½oz chestnut mushrooms, slicedpinch salt2 garlic cloves, crushed½ tsp ground cumin, plus extra to serve½ tsp chilli flakes1 x 400g tin chopped tomatoes2 tbsp chipotle paste, or to taste 4 medium free-range eggs25g/1oz fetabunch fresh coriander, roughly choppedwarm buttered toast, to serve 2 tsp olive oil 1 red onion, thinly sliced 300g/10½oz chestnut mushrooms, sliced pinch salt 2 garlic cloves, crushed ½ tsp ground cumin, plus extra to serve ½ tsp chilli flakes 1 x 400g tin chopped tomatoes 2 tbsp chipotle paste, or to taste 4 medium free-range eggs 25g/1oz feta bunch fresh coriander, roughly chopped warm buttered toast, to serve Method To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften.To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up.Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften. To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften. To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up. To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up. Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. Recipe tips This makes more pickled onions than needed. Pop them in a jar and keep them in the fridge for a sandwich or another meal. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/smoky_mushroom_chipotle_16434",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Smoky mushroom chipotle eggs recipe",
"content": "An average of 4.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smoky_mushroom_chipotle_16434_16x9.jpg Seema poaches eggs in a rich, spicy tomato and mushroom sauce to make this hearty brunch dish. Each serving provides 343 kcal, 21g carbohydrates (of which 14g sugars), 18g fat (5.8g saturates), 23g protein, 4.8g fibre, 1.3g salt. 1 large red onion, thinly sliced1 lime, juice only pinch salt 1 large red onion, thinly sliced 1 lime, juice only pinch salt 2 tsp olive oil1 red onion, thinly sliced300g/10½oz chestnut mushrooms, slicedpinch salt2 garlic cloves, crushed½ tsp ground cumin, plus extra to serve½ tsp chilli flakes1 x 400g tin chopped tomatoes2 tbsp chipotle paste, or to taste 4 medium free-range eggs25g/1oz fetabunch fresh coriander, roughly choppedwarm buttered toast, to serve 2 tsp olive oil 1 red onion, thinly sliced 300g/10½oz chestnut mushrooms, sliced pinch salt 2 garlic cloves, crushed ½ tsp ground cumin, plus extra to serve ½ tsp chilli flakes 1 x 400g tin chopped tomatoes 2 tbsp chipotle paste, or to taste 4 medium free-range eggs 25g/1oz feta bunch fresh coriander, roughly chopped warm buttered toast, to serve Method To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften.To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up.Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften. To make the quick pickled onions, put the onions, lime juice and salt into a large bowl and scrunch together with your hands for a couple of minutes until soft. Set aside to soften. To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up. To make the mushroom eggs, heat the oil in a large lidded casserole or deep frying pan, add the onion and cook slowly for 8–10 minutes until softened and caramelised. Add the mushrooms and salt and continue cooking for a further 10 minutes until the water has evaporated and the mushrooms start to crisp up. Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Once the mushrooms have turned golden, add in the garlic, cumin and chilli flakes and cook for 30 seconds until fragrant. Stir in the tomatoes, 100ml/3½fl oz of water (use the water to rinse the tomato tin) and the chipotle paste. Bring to a simmer, then cover and cook for 10 minutes until the sauce has thickened. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Use the back of a spoon or a ladle to make four wells in the sauce, then crack an egg into each. Cover with a lid and cook gently for 3–4 minutes until the whites are set and yolks are still runny. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. Crumble the feta over the eggs and dust with a pinch of ground cumin. Scatter over the coriander and dot some of the pickled onions over the top. Serve with warm buttered toast. Recipe tips This makes more pickled onions than needed. Pop them in a jar and keep them in the fridge for a sandwich or another meal."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad256eb3bdbfd0cc00e41"
} | 5c9177c7dd5f75afcc240ac87eab1760359602d67a9c5c9f46a8e1cf873f4f36 | Date and walnut cake recipe
An average of 4.7 out of 5 stars from 99 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/date_walnut_cake_29338_16x9.jpg This delicious date and walnut cake is even better the day after making – if you can wait that long! This is a really easy cake to make as you don't need a mixer to cream the butter, just melt it in boiling water that also helps to soften the dates. A spoon of instant coffee granules gives it an extra kick. Equipment and Preparation: You will need 1 x 900g/2lb loaf tin. 100g/3½oz unsalted butter, diced and softened, plus extra for greasing250g/9oz soft dates, pitted and roughly chopped150ml/5fl oz boiling water1 tsp instant coffee granules75g/2½oz caster sugar55g/2oz dark muscovado sugar2 medium free-range eggs, lightly beaten225g/8oz self-raising flour1 tsp baking powderpinch of salt100g/3½oz walnuts, roughly chopped1 tbsp demerara sugar 100g/3½oz unsalted butter, diced and softened, plus extra for greasing 250g/9oz soft dates, pitted and roughly chopped 150ml/5fl oz boiling water 1 tsp instant coffee granules 75g/2½oz caster sugar 55g/2oz dark muscovado sugar 2 medium free-range eggs, lightly beaten 225g/8oz self-raising flour 1 tsp baking powder pinch of salt 100g/3½oz walnuts, roughly chopped 1 tbsp demerara sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper.Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper.Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper. Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled. Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/date_walnut_cake_29338",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Date and walnut cake recipe",
"content": "An average of 4.7 out of 5 stars from 99 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/date_walnut_cake_29338_16x9.jpg This delicious date and walnut cake is even better the day after making – if you can wait that long! This is a really easy cake to make as you don't need a mixer to cream the butter, just melt it in boiling water that also helps to soften the dates. A spoon of instant coffee granules gives it an extra kick. Equipment and Preparation: You will need 1 x 900g/2lb loaf tin. 100g/3½oz unsalted butter, diced and softened, plus extra for greasing250g/9oz soft dates, pitted and roughly chopped150ml/5fl oz boiling water1 tsp instant coffee granules75g/2½oz caster sugar55g/2oz dark muscovado sugar2 medium free-range eggs, lightly beaten225g/8oz self-raising flour1 tsp baking powderpinch of salt100g/3½oz walnuts, roughly chopped1 tbsp demerara sugar 100g/3½oz unsalted butter, diced and softened, plus extra for greasing 250g/9oz soft dates, pitted and roughly chopped 150ml/5fl oz boiling water 1 tsp instant coffee granules 75g/2½oz caster sugar 55g/2oz dark muscovado sugar 2 medium free-range eggs, lightly beaten 225g/8oz self-raising flour 1 tsp baking powder pinch of salt 100g/3½oz walnuts, roughly chopped 1 tbsp demerara sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper.Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper.Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a strip of buttered baking paper. Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Combine the butter, dates, boiling water and instant coffee granules in a large mixing bowl. Mix to combine and leave for 30 minutes for the butter to melt and the dates to soften. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Add the caster and dark muscovado sugar to the date mixture, stirring well to combine and to dissolve any lumpy brown sugar. Add the beaten eggs and mix again to combine. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Sift the flour, baking powder and a pinch of salt into the bowl and mix until smooth. Add all but 1 tablespoon of the chopped walnuts and mix again. Scoop the mixture into the prepared tin, spread level and scatter the remaining walnuts and demerara sugar over the top. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper. Bake on the middle shelf of the preheated oven for 30 minutes, then reduce the oven temperature to 170C/150C Fan/Gas 3 and cook for a further 25–30 minutes, or until a wooden skewer inserted into the middle of the cake comes out clean. If the cake is browning too quickly, loosely cover the top with foil or baking paper. Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled. Remove the cake from the oven, leave in the tin for 3–4 minutes, then carefully lift out of the tin and leave on a wire cooling rack until completely cooled."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad256eb3bdbfd0cc00e42"
} | e9de72bc69525e94f19a751f6f39c866809d295a0eb5d0d194e1a825bdd49a3a | Oat cookies recipe
An average of 4.3 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oat_cookies_10763_16x9.jpg These oat cookies are super simple to make, with just five ingredients – but add raisins for extra chewiness if you like. A great addition to the kids’ lunch box, or treat yourself for elevenses. Each cookie provides 165 kcal, 4.5g protein, 21g carbohydrates (of which 4g sugars), 7g fat (of which 1.5g saturates), 2g fibre and 0.23g salt. Based on the recipe making 12 cookies. 125g/4½oz rolled oats ½ tsp bicarbonate of soda125g/4½oz peanut (or other nut) butter125g/4½oz caster sugar1 free-range egg, lightly beaten50g/1¾oz raisins (optional) 125g/4½oz rolled oats ½ tsp bicarbonate of soda 125g/4½oz peanut (or other nut) butter 125g/4½oz caster sugar 1 free-range egg, lightly beaten 50g/1¾oz raisins (optional) Method Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl.Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined.Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick.Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl. Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl. Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined. Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined. Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick. Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick. Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up. Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/oat_cookies_10763",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Oat cookies recipe",
"content": "An average of 4.3 out of 5 stars from 36 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/oat_cookies_10763_16x9.jpg These oat cookies are super simple to make, with just five ingredients – but add raisins for extra chewiness if you like. A great addition to the kids’ lunch box, or treat yourself for elevenses. Each cookie provides 165 kcal, 4.5g protein, 21g carbohydrates (of which 4g sugars), 7g fat (of which 1.5g saturates), 2g fibre and 0.23g salt. Based on the recipe making 12 cookies. 125g/4½oz rolled oats ½ tsp bicarbonate of soda125g/4½oz peanut (or other nut) butter125g/4½oz caster sugar1 free-range egg, lightly beaten50g/1¾oz raisins (optional) 125g/4½oz rolled oats ½ tsp bicarbonate of soda 125g/4½oz peanut (or other nut) butter 125g/4½oz caster sugar 1 free-range egg, lightly beaten 50g/1¾oz raisins (optional) Method Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl.Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined.Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick.Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl. Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl. Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined. Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined. Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick. Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick. Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up. Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad256eb3bdbfd0cc00e43"
} | 73430d85c950f297fd18e64146a583550121843b752897638d627943e991d954 | Healthy bara brith recipe
An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bara_brith_40487_16x9.jpg This deliciously moist bara brith recipe is a Welsh tea cake that makes a virtually fat-free alternative to traditional fruit cake. 375g/13oz dried mixed fruit1 medium orange, zest and juice 1 heaped tsp ground mixed spice25g/1oz clear honey225ml/8fl oz Earl Grey tea, hotunsalted butter, for greasing1 medium free-range egg, beaten1 large eating apple (approximately 200g/7oz), cored, grated 175g/6oz wholemeal self-raising flour, sifted200g/7oz white self-raising flour, sifted 375g/13oz dried mixed fruit 1 medium orange, zest and juice 1 heaped tsp ground mixed spice 25g/1oz clear honey 225ml/8fl oz Earl Grey tea, hot unsalted butter, for greasing 1 medium free-range egg, beaten 1 large eating apple (approximately 200g/7oz), cored, grated 175g/6oz wholemeal self-raising flour, sifted 200g/7oz white self-raising flour, sifted Method Put the dried fruit, orange zest, mixed spice and honey into a large mixing bowl. Pour over the hot tea and stir to combine. Cover the bowl with cling film and leave to soak for 4-5 hours, or overnight.Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease a 900g/2lb loaf tin with butter and line with baking paper. Mix in the orange juice, beaten egg and the grated apple with the soaked fruit. Fold in the sifted flour until completely combined.Spoon the mixture into the lined loaf tin and place into the oven on the middle shelf for 45 minutes.Remove from the oven and cover the cake tightly with a double layer of foil to prevent the top from browning too much. Continue to bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely. Put the dried fruit, orange zest, mixed spice and honey into a large mixing bowl. Pour over the hot tea and stir to combine. Cover the bowl with cling film and leave to soak for 4-5 hours, or overnight. Put the dried fruit, orange zest, mixed spice and honey into a large mixing bowl. Pour over the hot tea and stir to combine. Cover the bowl with cling film and leave to soak for 4-5 hours, or overnight. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease a 900g/2lb loaf tin with butter and line with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease a 900g/2lb loaf tin with butter and line with baking paper. Mix in the orange juice, beaten egg and the grated apple with the soaked fruit. Fold in the sifted flour until completely combined. Mix in the orange juice, beaten egg and the grated apple with the soaked fruit. Fold in the sifted flour until completely combined. Spoon the mixture into the lined loaf tin and place into the oven on the middle shelf for 45 minutes. Spoon the mixture into the lined loaf tin and place into the oven on the middle shelf for 45 minutes. Remove from the oven and cover the cake tightly with a double layer of foil to prevent the top from browning too much. Continue to bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cover the cake tightly with a double layer of foil to prevent the top from browning too much. Continue to bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely. Recipe tips If you don’t like Earl Grey use English breakfast tea instead. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bara_brith_40487",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Healthy bara brith recipe",
"content": "An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/bara_brith_40487_16x9.jpg This deliciously moist bara brith recipe is a Welsh tea cake that makes a virtually fat-free alternative to traditional fruit cake. 375g/13oz dried mixed fruit1 medium orange, zest and juice 1 heaped tsp ground mixed spice25g/1oz clear honey225ml/8fl oz Earl Grey tea, hotunsalted butter, for greasing1 medium free-range egg, beaten1 large eating apple (approximately 200g/7oz), cored, grated 175g/6oz wholemeal self-raising flour, sifted200g/7oz white self-raising flour, sifted 375g/13oz dried mixed fruit 1 medium orange, zest and juice 1 heaped tsp ground mixed spice 25g/1oz clear honey 225ml/8fl oz Earl Grey tea, hot unsalted butter, for greasing 1 medium free-range egg, beaten 1 large eating apple (approximately 200g/7oz), cored, grated 175g/6oz wholemeal self-raising flour, sifted 200g/7oz white self-raising flour, sifted Method Put the dried fruit, orange zest, mixed spice and honey into a large mixing bowl. Pour over the hot tea and stir to combine. Cover the bowl with cling film and leave to soak for 4-5 hours, or overnight.Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease a 900g/2lb loaf tin with butter and line with baking paper. Mix in the orange juice, beaten egg and the grated apple with the soaked fruit. Fold in the sifted flour until completely combined.Spoon the mixture into the lined loaf tin and place into the oven on the middle shelf for 45 minutes.Remove from the oven and cover the cake tightly with a double layer of foil to prevent the top from browning too much. Continue to bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely. Put the dried fruit, orange zest, mixed spice and honey into a large mixing bowl. Pour over the hot tea and stir to combine. Cover the bowl with cling film and leave to soak for 4-5 hours, or overnight. Put the dried fruit, orange zest, mixed spice and honey into a large mixing bowl. Pour over the hot tea and stir to combine. Cover the bowl with cling film and leave to soak for 4-5 hours, or overnight. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease a 900g/2lb loaf tin with butter and line with baking paper. Preheat the oven to 160C/140C Fan/Gas 3. Lightly grease a 900g/2lb loaf tin with butter and line with baking paper. Mix in the orange juice, beaten egg and the grated apple with the soaked fruit. Fold in the sifted flour until completely combined. Mix in the orange juice, beaten egg and the grated apple with the soaked fruit. Fold in the sifted flour until completely combined. Spoon the mixture into the lined loaf tin and place into the oven on the middle shelf for 45 minutes. Spoon the mixture into the lined loaf tin and place into the oven on the middle shelf for 45 minutes. Remove from the oven and cover the cake tightly with a double layer of foil to prevent the top from browning too much. Continue to bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and cover the cake tightly with a double layer of foil to prevent the top from browning too much. Continue to bake for a further 1½ hours, or until a skewer inserted into the centre of the cake comes out clean. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely. Remove from the tin and transfer to a wire rack. Cover with a tea towel and set aside to cool completely. Recipe tips If you don’t like Earl Grey use English breakfast tea instead."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad257eb3bdbfd0cc00e44"
} | 0206db6d59c06e318fcb39f6800fec5133a189b61d2d580279f34ac875c728e9 | Cauliflower cheese soup recipe
An average of 4.9 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesycauliflowerand_85829_16x9.jpg Like soup? Love cauliflower cheese? This recipe is for you! Accompanied by irresistible cheesy, crunchy croûtons. 1 large onion, finely chopped1 stick celery, finely chopped1 garlic clove, crushed25g/1oz unsalted butter1 tbsp olive oil500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks1 medium-sized floury potato, such as Maris Piper, peeled and roughly choppedpinch cayenne pepper1 bay leaf400ml/14fl oz full-fat milk400ml/14fl oz vegetable stock (from bouillon powder)100g/3½oz mature cheddar, grated1 tsp Dijon mustard1 tsp Worcestershire sauce (optional)salt and freshly ground black pepper 1 large onion, finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 25g/1oz unsalted butter 1 tbsp olive oil 500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks 1 medium-sized floury potato, such as Maris Piper, peeled and roughly chopped pinch cayenne pepper 1 bay leaf 400ml/14fl oz full-fat milk 400ml/14fl oz vegetable stock (from bouillon powder) 100g/3½oz mature cheddar, grated 1 tsp Dijon mustard 1 tsp Worcestershire sauce (optional) salt and freshly ground black pepper 3 x 1cm/½in thick slices sourdough bread¼ tsp garlic granules2 tbsp olive oil50g/1¾oz mature cheddar, grated1 tbsp finely snipped chives 3 x 1cm/½in thick slices sourdough bread ¼ tsp garlic granules 2 tbsp olive oil 50g/1¾oz mature cheddar, grated 1 tbsp finely snipped chives Method Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required.For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4.Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through.Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheesycauliflowerand_85829",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cauliflower cheese soup recipe",
"content": "An average of 4.9 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheesycauliflowerand_85829_16x9.jpg Like soup? Love cauliflower cheese? This recipe is for you! Accompanied by irresistible cheesy, crunchy croûtons. 1 large onion, finely chopped1 stick celery, finely chopped1 garlic clove, crushed25g/1oz unsalted butter1 tbsp olive oil500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks1 medium-sized floury potato, such as Maris Piper, peeled and roughly choppedpinch cayenne pepper1 bay leaf400ml/14fl oz full-fat milk400ml/14fl oz vegetable stock (from bouillon powder)100g/3½oz mature cheddar, grated1 tsp Dijon mustard1 tsp Worcestershire sauce (optional)salt and freshly ground black pepper 1 large onion, finely chopped 1 stick celery, finely chopped 1 garlic clove, crushed 25g/1oz unsalted butter 1 tbsp olive oil 500g/1lb 2oz trimmed cauliflower florets, cutin 3cm/1¼in chunks 1 medium-sized floury potato, such as Maris Piper, peeled and roughly chopped pinch cayenne pepper 1 bay leaf 400ml/14fl oz full-fat milk 400ml/14fl oz vegetable stock (from bouillon powder) 100g/3½oz mature cheddar, grated 1 tsp Dijon mustard 1 tsp Worcestershire sauce (optional) salt and freshly ground black pepper 3 x 1cm/½in thick slices sourdough bread¼ tsp garlic granules2 tbsp olive oil50g/1¾oz mature cheddar, grated1 tbsp finely snipped chives 3 x 1cm/½in thick slices sourdough bread ¼ tsp garlic granules 2 tbsp olive oil 50g/1¾oz mature cheddar, grated 1 tbsp finely snipped chives Method Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required.For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4.Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through.Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Put the onion, celery, garlic, butter and olive oil into a large saucepan set over a low-medium heat. Gently cook the vegetables for 7–8 minutes until tender but not coloured. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Add a pinch of cayenne to the pan, stir well and cook for a further 30 seconds. Add the cauliflower, potato, bay leaf, milk and vegetable stock. Season with salt and freshly ground black pepper, stir well, half cover the pan with a lid and slowly bring to a gentle simmer. Continue to cook for about 30 minutes, or until the vegetables are tender. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. Remove the bay leaf and using a bar mixer or blender, whizz the soup until silky smooth. Add the grated cheese, mustard and Worcestershire sauce, if using, and blend again to thoroughly combine. Taste and add more seasoning as required. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. For the cheesy croûtons, preheat the oven to 180C/160C Fan/Gas 4. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Cut or tear the bread into rough peices, tip onto a small baking tray, sprinkle with the garlic granules and season with salt and freshly ground black pepper. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Drizzle over the olive oil and mix well to coat. Slide the tray into the oven and cook the croûtons for about 7 minutes, or until golden-brown and crisp, turning the croûtons over halfway through. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately. Scatter the cheese over the top of the croûtons and return the tray to the oven for 2 minutes to melt the cheese. Ladle the soup into bowls and scatter with the hot cheesy croûtons and snipped chives and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad257eb3bdbfd0cc00e45"
} | 1c63f308f26703915da0a17ea0bc49c7511e7909501e7abed6134f435d5087c7 | Beef goulash soup recipe
Beef goulash soup (Gulyas leves) An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_goulash_soup_gulyas_16159_16x9.jpg Beef goulash is a main meal soup – a soup for heroes. Don’t be scared by the amount of paprika – it works, we promise you. 1kg/2lb 4oz braising steak or venison2 tbsp plain flourvegetable oil2 medium onions, diced4 medium carrots, diced2 celery sticks, leaves and all, diced1 red pepper, seeded and diced5 garlic cloves, crushed4 tbsp good sweet Hungarian paprika2 tbsp caraway seeds, crushed60g/4 tbsp tomato purée3 bay leaves2 litres/3½ pints good beef stock4 potatoes, peeled and chopped into small cubesflaked sea saltfreshly ground black peppersoured cream and flat-leaf parsley, to garnish 1kg/2lb 4oz braising steak or venison 2 tbsp plain flour vegetable oil 2 medium onions, diced 4 medium carrots, diced 2 celery sticks, leaves and all, diced 1 red pepper, seeded and diced 5 garlic cloves, crushed 4 tbsp good sweet Hungarian paprika 2 tbsp caraway seeds, crushed 60g/4 tbsp tomato purée 3 bay leaves 2 litres/3½ pints good beef stock 4 potatoes, peeled and chopped into small cubes flaked sea salt freshly ground black pepper soured cream and flat-leaf parsley, to garnish Method Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour. Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown.Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften.Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock.Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving.Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley. Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour. Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour. Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown. Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown. Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften. Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften. Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock. Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock. Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving. Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving. Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley. Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_goulash_soup_gulyas_16159",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef goulash soup recipe",
"content": "Beef goulash soup (Gulyas leves) An average of 4.6 out of 5 stars from 49 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beef_goulash_soup_gulyas_16159_16x9.jpg Beef goulash is a main meal soup – a soup for heroes. Don’t be scared by the amount of paprika – it works, we promise you. 1kg/2lb 4oz braising steak or venison2 tbsp plain flourvegetable oil2 medium onions, diced4 medium carrots, diced2 celery sticks, leaves and all, diced1 red pepper, seeded and diced5 garlic cloves, crushed4 tbsp good sweet Hungarian paprika2 tbsp caraway seeds, crushed60g/4 tbsp tomato purée3 bay leaves2 litres/3½ pints good beef stock4 potatoes, peeled and chopped into small cubesflaked sea saltfreshly ground black peppersoured cream and flat-leaf parsley, to garnish 1kg/2lb 4oz braising steak or venison 2 tbsp plain flour vegetable oil 2 medium onions, diced 4 medium carrots, diced 2 celery sticks, leaves and all, diced 1 red pepper, seeded and diced 5 garlic cloves, crushed 4 tbsp good sweet Hungarian paprika 2 tbsp caraway seeds, crushed 60g/4 tbsp tomato purée 3 bay leaves 2 litres/3½ pints good beef stock 4 potatoes, peeled and chopped into small cubes flaked sea salt freshly ground black pepper soured cream and flat-leaf parsley, to garnish Method Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour. Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown.Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften.Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock.Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving.Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley. Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour. Trim the meat and cut it into bite-sized chunks. In a large bowl, mix the flour with a teaspoon each of salt and pepper. Add the beef and toss so that all the chunks are dusted with flour. Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown. Heat a tablespoon of oil in a large frying pan and brown the beef in small batches, setting each batch aside while you brown the next. Take care not to crowd the pan or the beef will steam rather than brown. Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften. Meanwhile, heat a little oil in a large heavy-bottomed pan, add the onions, carrots, celery, red pepper and garlic. Cook gently for about 10 minutes until they start to soften. Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock. Add the beef, paprika, caraway seeds, tomato purée and bay leaves, then pour in the beef stock. Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving. Stir well, cover the pan and simmer for at least 1½ hours until the beef is starting to get tender. Add the potatoes and continue to simmer for another 30 minutes. Check the seasoning before serving. Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley. Serve the soup in bowls with a generous swirl of soured cream and a good sprinkling of parsley."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad257eb3bdbfd0cc00e46"
} | 909c7481ff73e6c69d668c22cb9fc7ff5a29a9f52ed4a168d81bf4121fa111c5 | Split pea soup recipe
Finnish split pea soup An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/finnish_pea_soup_71758_16x9.jpg This hearty split pea soup gets its flavour from ham hock. In Finland it's traditionally eaten on Thursdays, with pancakes for dessert! 300g/10½oz split peas pinch bicarbonate of soda1 small ham hock2 onions, one left whole with 2 cloves stuck in and one finely chopped1 blade of mace2 bay leaves1 carrot, finely chopped1 tbsp hot mustard100ml/3½fl oz double cream (optional)salt and freshly ground black pepper 300g/10½oz split peas pinch bicarbonate of soda 1 small ham hock 2 onions, one left whole with 2 cloves stuck in and one finely chopped 1 blade of mace 2 bay leaves 1 carrot, finely chopped 1 tbsp hot mustard 100ml/3½fl oz double cream (optional) salt and freshly ground black pepper Method Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and the pan to get rid of any starchy foam.Put the ham back in the pan and cover with water again. Add the whole onion studded with cloves, mace and bay leaves to the pan. Bring to the boil, then simmer for an hour.Rinse the split peas and put in a saucepan, bring to the boil and boil for 10 minutes. Drain the peas and add to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, this should take 45 minutes to 1 hour. Top up with more water if needed. Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces.Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back into the soup and warm through.Lightly whip the cream, if using, and fold gently into the soup. Serve with chunky bread. Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight. Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and the pan to get rid of any starchy foam. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and the pan to get rid of any starchy foam. Put the ham back in the pan and cover with water again. Add the whole onion studded with cloves, mace and bay leaves to the pan. Bring to the boil, then simmer for an hour. Put the ham back in the pan and cover with water again. Add the whole onion studded with cloves, mace and bay leaves to the pan. Bring to the boil, then simmer for an hour. Rinse the split peas and put in a saucepan, bring to the boil and boil for 10 minutes. Drain the peas and add to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, this should take 45 minutes to 1 hour. Top up with more water if needed. Rinse the split peas and put in a saucepan, bring to the boil and boil for 10 minutes. Drain the peas and add to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, this should take 45 minutes to 1 hour. Top up with more water if needed. Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back into the soup and warm through. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back into the soup and warm through. Lightly whip the cream, if using, and fold gently into the soup. Serve with chunky bread. Lightly whip the cream, if using, and fold gently into the soup. Serve with chunky bread. Recipe tips Green split peas are traditional, but yellow peas are also fine. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/finnish_pea_soup_71758",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Split pea soup recipe",
"content": "Finnish split pea soup An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/finnish_pea_soup_71758_16x9.jpg This hearty split pea soup gets its flavour from ham hock. In Finland it's traditionally eaten on Thursdays, with pancakes for dessert! 300g/10½oz split peas pinch bicarbonate of soda1 small ham hock2 onions, one left whole with 2 cloves stuck in and one finely chopped1 blade of mace2 bay leaves1 carrot, finely chopped1 tbsp hot mustard100ml/3½fl oz double cream (optional)salt and freshly ground black pepper 300g/10½oz split peas pinch bicarbonate of soda 1 small ham hock 2 onions, one left whole with 2 cloves stuck in and one finely chopped 1 blade of mace 2 bay leaves 1 carrot, finely chopped 1 tbsp hot mustard 100ml/3½fl oz double cream (optional) salt and freshly ground black pepper Method Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and the pan to get rid of any starchy foam.Put the ham back in the pan and cover with water again. Add the whole onion studded with cloves, mace and bay leaves to the pan. Bring to the boil, then simmer for an hour.Rinse the split peas and put in a saucepan, bring to the boil and boil for 10 minutes. Drain the peas and add to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, this should take 45 minutes to 1 hour. Top up with more water if needed. Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces.Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back into the soup and warm through.Lightly whip the cream, if using, and fold gently into the soup. Serve with chunky bread. Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight. Put the split peas in a bowl with the bicarbonate of soda. Cover with cold water and leave to soak overnight. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and the pan to get rid of any starchy foam. Put the ham hock in a large saucepan, cover it with 1½–2 litres/2½–3½ pints cold water and bring to the boil. As soon as it has reached boiling point remove from the heat. Drain, wash the ham hock and the pan to get rid of any starchy foam. Put the ham back in the pan and cover with water again. Add the whole onion studded with cloves, mace and bay leaves to the pan. Bring to the boil, then simmer for an hour. Put the ham back in the pan and cover with water again. Add the whole onion studded with cloves, mace and bay leaves to the pan. Bring to the boil, then simmer for an hour. Rinse the split peas and put in a saucepan, bring to the boil and boil for 10 minutes. Drain the peas and add to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, this should take 45 minutes to 1 hour. Top up with more water if needed. Rinse the split peas and put in a saucepan, bring to the boil and boil for 10 minutes. Drain the peas and add to the ham hock pan along with the chopped onion and carrot. Simmer until the peas are tender, this should take 45 minutes to 1 hour. Top up with more water if needed. Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Remove the ham hock, whole onion, bay and mace. Break up the ham hock, discarding the skin and bone and pull the meat into pieces. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back into the soup and warm through. Add the mustard to the soup and season with salt and pepper. Use a stick blender to blend to a rough purée, add the ham hock meat back into the soup and warm through. Lightly whip the cream, if using, and fold gently into the soup. Serve with chunky bread. Lightly whip the cream, if using, and fold gently into the soup. Serve with chunky bread. Recipe tips Green split peas are traditional, but yellow peas are also fine."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad258eb3bdbfd0cc00e47"
} | bc8e394df51d99323e2d0748a2f844a456ece6330285aff90b92cb184ce7006d | Mushroom noodle soup with smoked tofu recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_pho_with_smoked_85542_16x9.jpg It doesn’t take long to make a flavourful noodle soup – this recipe uses porcini mushrooms, ginger, aromatic spices and smoked tofu to create something really special in about half an hour. 40g/1½oz dried porcini mushrooms1 litre boiling water2 nests (about 40g/1½oz each) wholewheat noodles2 reduced-sodium vegetable or beef stock pots60g/2¼oz fresh root ginger, peeled and thinly sliced2 garlic cloves, thinly sliced2 star anise4 cardamom pods, bruised1 red chilli, sliced1 tbsp reduced-sodium soy sauce or fish sauce4 spring onions, roughly chopped200g/7oz smoked tofu, cut into 2cm/¾in cubes200g/7oz choi sum (Chinese cabbage) or Tenderstem broccoli, sliced150g/5½oz baby spinach, roughly choppedsmall handful coriander, roughly chopped1 tsp black sesame seeds 40g/1½oz dried porcini mushrooms 1 litre boiling water 2 nests (about 40g/1½oz each) wholewheat noodles 2 reduced-sodium vegetable or beef stock pots 60g/2¼oz fresh root ginger, peeled and thinly sliced 2 garlic cloves, thinly sliced 2 star anise 4 cardamom pods, bruised 1 red chilli, sliced 1 tbsp reduced-sodium soy sauce or fish sauce 4 spring onions, roughly chopped 200g/7oz smoked tofu, cut into 2cm/¾in cubes 200g/7oz choi sum (Chinese cabbage) or Tenderstem broccoli, sliced 150g/5½oz baby spinach, roughly chopped small handful coriander, roughly chopped 1 tsp black sesame seeds Method First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles.Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside.Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking.Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds. First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles. First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles. Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside. Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside. Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking. Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking. Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds. Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mushroom_pho_with_smoked_85542",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mushroom noodle soup with smoked tofu recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mushroom_pho_with_smoked_85542_16x9.jpg It doesn’t take long to make a flavourful noodle soup – this recipe uses porcini mushrooms, ginger, aromatic spices and smoked tofu to create something really special in about half an hour. 40g/1½oz dried porcini mushrooms1 litre boiling water2 nests (about 40g/1½oz each) wholewheat noodles2 reduced-sodium vegetable or beef stock pots60g/2¼oz fresh root ginger, peeled and thinly sliced2 garlic cloves, thinly sliced2 star anise4 cardamom pods, bruised1 red chilli, sliced1 tbsp reduced-sodium soy sauce or fish sauce4 spring onions, roughly chopped200g/7oz smoked tofu, cut into 2cm/¾in cubes200g/7oz choi sum (Chinese cabbage) or Tenderstem broccoli, sliced150g/5½oz baby spinach, roughly choppedsmall handful coriander, roughly chopped1 tsp black sesame seeds 40g/1½oz dried porcini mushrooms 1 litre boiling water 2 nests (about 40g/1½oz each) wholewheat noodles 2 reduced-sodium vegetable or beef stock pots 60g/2¼oz fresh root ginger, peeled and thinly sliced 2 garlic cloves, thinly sliced 2 star anise 4 cardamom pods, bruised 1 red chilli, sliced 1 tbsp reduced-sodium soy sauce or fish sauce 4 spring onions, roughly chopped 200g/7oz smoked tofu, cut into 2cm/¾in cubes 200g/7oz choi sum (Chinese cabbage) or Tenderstem broccoli, sliced 150g/5½oz baby spinach, roughly chopped small handful coriander, roughly chopped 1 tsp black sesame seeds Method First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles.Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside.Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking.Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds. First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles. First, soak the porcini mushrooms. Put them in a mixing bowl and pour over the boiling water. Leave to soak while you prepare the noodles. Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside. Fill a saucepan with water, bring to the boil and cook the noodles according to the packet instructions, usually for about 5 minutes. Drain when cooked, then tip back into the dry pan and set aside. Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking. Drain the mushrooms, catching the soaking water in a medium saucepan and setting the mushrooms aside on a board. Add the stock pots, ginger, garlic, star anise, cardamom, chilli, soy sauce, spring onions and tofu to the pan. Bring to the boil, then reduce to a simmer and cook for 15 minutes. Add the choi sum or broccoli for the final 2 minutes of cooking. Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds. Divide the noodles between two serving bowls, add the spinach, coriander and mushrooms, then pour over the stock. Finish with a sprinkling of sesame seeds."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad258eb3bdbfd0cc00e48"
} | 589cf10a506b782ed42de1f1b2e1cfdde1b5de737d7ebe0a2f8c92be3606bfa3 | Salmon salad recipe
An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_salad_54917_16x9.jpg This warm salmon salad with chickpeas, tomatoes and a lemony parsley dressing also works brilliantly with trout. Each serving provides 859 kcal, 49g protein, 24.4g carbohydrate (of which 4.8g sugars), 60.2g fat (of which 9.4g saturates), 10.9g fibre and 0.83g salt. 20g/¾oz fresh parsley leaves, washed, dried and finely chopped 2 tbsp capers, roughly chopped 1 tbsp Dijon mustard1 medium garlic clove, finely grated 1 lemon, zest and juice 4 tbsp extra virgin olive oilsalt and freshly ground black pepper 20g/¾oz fresh parsley leaves, washed, dried and finely chopped 2 tbsp capers, roughly chopped 1 tbsp Dijon mustard 1 medium garlic clove, finely grated 1 lemon, zest and juice 4 tbsp extra virgin olive oil salt and freshly ground black pepper 400g tin chickpeas150g/5½oz cherry tomatoes, halved 2 x 120g–140g/4¼oz–5oz boneless, skinless wild salmon or trout fillets1 tbsp rapeseed or olive oil 400g tin chickpeas 150g/5½oz cherry tomatoes, halved 2 x 120g–140g/4¼oz–5oz boneless, skinless wild salmon or trout fillets 1 tbsp rapeseed or olive oil 100g/3½oz baby spinach 2 spring onions, finely chopped 100g/3½oz baby spinach 2 spring onions, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside.To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper.Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked. Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them. Pile the salad onto plates, then top each plate with a salmon fillet and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside. To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside. To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper. To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper. Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked. Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked. Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them. Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them. Pile the salad onto plates, then top each plate with a salmon fillet and serve. Pile the salad onto plates, then top each plate with a salmon fillet and serve. Recipe tips Once the fish is cooked, make sure to add all the cooking juices to the finished dish as they will have lots of delicious flavour. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/salmon_salad_54917",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salmon salad recipe",
"content": "An average of 4.6 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_salad_54917_16x9.jpg This warm salmon salad with chickpeas, tomatoes and a lemony parsley dressing also works brilliantly with trout. Each serving provides 859 kcal, 49g protein, 24.4g carbohydrate (of which 4.8g sugars), 60.2g fat (of which 9.4g saturates), 10.9g fibre and 0.83g salt. 20g/¾oz fresh parsley leaves, washed, dried and finely chopped 2 tbsp capers, roughly chopped 1 tbsp Dijon mustard1 medium garlic clove, finely grated 1 lemon, zest and juice 4 tbsp extra virgin olive oilsalt and freshly ground black pepper 20g/¾oz fresh parsley leaves, washed, dried and finely chopped 2 tbsp capers, roughly chopped 1 tbsp Dijon mustard 1 medium garlic clove, finely grated 1 lemon, zest and juice 4 tbsp extra virgin olive oil salt and freshly ground black pepper 400g tin chickpeas150g/5½oz cherry tomatoes, halved 2 x 120g–140g/4¼oz–5oz boneless, skinless wild salmon or trout fillets1 tbsp rapeseed or olive oil 400g tin chickpeas 150g/5½oz cherry tomatoes, halved 2 x 120g–140g/4¼oz–5oz boneless, skinless wild salmon or trout fillets 1 tbsp rapeseed or olive oil 100g/3½oz baby spinach 2 spring onions, finely chopped 100g/3½oz baby spinach 2 spring onions, finely chopped Method Preheat the oven to 200C/180C Fan/Gas 6. To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside.To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper.Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked. Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them. Pile the salad onto plates, then top each plate with a salmon fillet and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside. To make the parsley dressing, add all the ingredients to a large mixing bowl then stir together and season with salt and pepper. Set aside. To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper. To make the salmon, drain the chickpeas into a sieve, lightly rinse in cold water and give a little shake to get rid of any excess liquid. Tip into a roasting tin and stir in the tomatoes. Season with salt and pepper. Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked. Lay the wild salmon or trout fillets on top. Season them with salt and pepper and drizzle with 1 tbsp olive oil. Roast for 10–12 minutes or until the fish is just cooked. Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them. Once cooked, use a fish slice to carefully transfer the wild salmon fillets to a plate or tray then tip the rest of the roasting tin’s ingredients on top of the parsley dressing. Add the spinach and spring onions and mix well. You are just dressing the spinach leaves and are not looking to wilt them. Pile the salad onto plates, then top each plate with a salmon fillet and serve. Pile the salad onto plates, then top each plate with a salmon fillet and serve. Recipe tips Once the fish is cooked, make sure to add all the cooking juices to the finished dish as they will have lots of delicious flavour."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad258eb3bdbfd0cc00e49"
} | a2e416d71921ecd87913afe4a818e96a9420c7fd26b9343d02c1bcaf98ebf0b1 | Winter vegetable soup recipe
An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/winter_vegetable_soup_24185_16x9.jpg A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. 2 tbsp sunflower oil1 onion, finely sliced3 garlic cloves, finely sliced2 carrots, cut into 1.5cm/¾in chunks2 turnips, cut into 1.5cm/¾in chunks1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks1 large parsnip, cut into 1.5cm/¾in chunks2 heaped tsp paprika (sweet), plus extra to serve1 heaped tsp hot smoked paprika1 x 400g tin chopped tomatoes1 tbsp tomato purée125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional)100g/3½oz Puy lentils, rinsed and drained1.75 litres/3 pints stock, made with 1 chicken stock cube100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in piecesflaked sea salt and freshly ground black peppersoured cream or crème fraîche, to taste. 2 tbsp sunflower oil 1 onion, finely sliced 3 garlic cloves, finely sliced 2 carrots, cut into 1.5cm/¾in chunks 2 turnips, cut into 1.5cm/¾in chunks 1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks 1 large parsnip, cut into 1.5cm/¾in chunks 2 heaped tsp paprika (sweet), plus extra to serve 1 heaped tsp hot smoked paprika 1 x 400g tin chopped tomatoes 1 tbsp tomato purée 125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional) 100g/3½oz Puy lentils, rinsed and drained 1.75 litres/3 pints stock, made with 1 chicken stock cube 100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in pieces flaked sea salt and freshly ground black pepper soured cream or crème fraîche, to taste. Method Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks.Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly.Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then.Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly.Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/winter_vegetable_soup_24185",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Winter vegetable soup recipe",
"content": "An average of 4.7 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/winter_vegetable_soup_24185_16x9.jpg A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. 2 tbsp sunflower oil1 onion, finely sliced3 garlic cloves, finely sliced2 carrots, cut into 1.5cm/¾in chunks2 turnips, cut into 1.5cm/¾in chunks1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks1 large parsnip, cut into 1.5cm/¾in chunks2 heaped tsp paprika (sweet), plus extra to serve1 heaped tsp hot smoked paprika1 x 400g tin chopped tomatoes1 tbsp tomato purée125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional)100g/3½oz Puy lentils, rinsed and drained1.75 litres/3 pints stock, made with 1 chicken stock cube100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in piecesflaked sea salt and freshly ground black peppersoured cream or crème fraîche, to taste. 2 tbsp sunflower oil 1 onion, finely sliced 3 garlic cloves, finely sliced 2 carrots, cut into 1.5cm/¾in chunks 2 turnips, cut into 1.5cm/¾in chunks 1 large potato (preferably Maris Piper), cut into 1.5cm/¾in chunks 1 large parsnip, cut into 1.5cm/¾in chunks 2 heaped tsp paprika (sweet), plus extra to serve 1 heaped tsp hot smoked paprika 1 x 400g tin chopped tomatoes 1 tbsp tomato purée 125g/4½oz chorizo sausage (we like picante), skinned and cut into 5mm slices (optional) 100g/3½oz Puy lentils, rinsed and drained 1.75 litres/3 pints stock, made with 1 chicken stock cube 100g/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in pieces flaked sea salt and freshly ground black pepper soured cream or crème fraîche, to taste. Method Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks.Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly.Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then.Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly.Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Heat the oil in a large non-stick saucepan or large flame-proof casserole and fry the onion and garlic gently for 5 minutes, or until softened but not coloured, stirring occasionally. While the onion is frying, cut the carrots, turnips, potatoes and parsnip into roughly 1.5cm/¾in chunks. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the root vegetables to the pan with the onion and garlic and cook over a low heat for 5 minutes, or until beginning to soften, stirring occasionally. Stir in both the sweet and smoked paprika and fry for a few minutes. Add the tomatoes and the tomato purée into the pan, increase the heat a little and cook for 2–3 minutes, stirring regularly. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the chorizo, Puy lentils and the stock into the pan and bring to the boil. Reduce the heat and simmer gently for 45 minutes, or until the vegetables and lentils are tender, stirring every now and then. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Add the cavolo nero, kale or spring greens to the pan with the vegetables. Cook for 5 minutes or until softened, stirring regularly. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika. Season the soup with salt and lots of freshly ground black pepper. Serve in deep bowls, with a dollop of soured cream or crème fraîche and a sprinkling of paprika."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad258eb3bdbfd0cc00e4a"
} | 6926af99e68eecc3295d24831c38cccb6e5e894ce9e9a3c6aec4c487e4afbd9c | Carrot and lentil soup recipe
An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_lentil_soup_50261_16x9.jpg Bursting with bold flavours and bright colours, this carrot and lentil soup is packed full of protein to keep you full for longer, as well as iron, fibre, calcium and vitamins. Each serving provides 306kcal, 15g protein,40 g carbohydrate (of which 12g sugars), 7.5g fat (of which 1.5g saturates), 9g fibre and 1.4g salt. 2 tbsp olive oil2 red onions, diced2 celery sticks, diced2 large carrots, peeled and diced2 garlic cloves, finely chopped30g/1oz fresh root ginger, peeled and finely chopped1 tsp sea salt15g/½oz fresh coriander (leaves and stalks), washed and finely chopped1 tsp ground turmeric1 tsp caraway seeds1 tsp ground cardamom seeds200g/7oz red lentils225g/8oz baby spinach, washed salt and freshly ground black pepper 2 tbsp olive oil 2 red onions, diced 2 celery sticks, diced 2 large carrots, peeled and diced 2 garlic cloves, finely chopped 30g/1oz fresh root ginger, peeled and finely chopped 1 tsp sea salt 15g/½oz fresh coriander (leaves and stalks), washed and finely chopped 1 tsp ground turmeric 1 tsp caraway seeds 1 tsp ground cardamom seeds 200g/7oz red lentils 225g/8oz baby spinach, washed salt and freshly ground black pepper 4 tbsp plain yoghurt (or plant-based yoghurt)1 lime, finely grated zest and juice 4 tbsp plain yoghurt (or plant-based yoghurt) 1 lime, finely grated zest and juice Method Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent.Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water.Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened.Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired. Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice. Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent. Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent. Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water. Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water. Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened. Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened. Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired. Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired. Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice. Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/carrot_and_lentil_soup_50261",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Carrot and lentil soup recipe",
"content": "An average of 4.7 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_lentil_soup_50261_16x9.jpg Bursting with bold flavours and bright colours, this carrot and lentil soup is packed full of protein to keep you full for longer, as well as iron, fibre, calcium and vitamins. Each serving provides 306kcal, 15g protein,40 g carbohydrate (of which 12g sugars), 7.5g fat (of which 1.5g saturates), 9g fibre and 1.4g salt. 2 tbsp olive oil2 red onions, diced2 celery sticks, diced2 large carrots, peeled and diced2 garlic cloves, finely chopped30g/1oz fresh root ginger, peeled and finely chopped1 tsp sea salt15g/½oz fresh coriander (leaves and stalks), washed and finely chopped1 tsp ground turmeric1 tsp caraway seeds1 tsp ground cardamom seeds200g/7oz red lentils225g/8oz baby spinach, washed salt and freshly ground black pepper 2 tbsp olive oil 2 red onions, diced 2 celery sticks, diced 2 large carrots, peeled and diced 2 garlic cloves, finely chopped 30g/1oz fresh root ginger, peeled and finely chopped 1 tsp sea salt 15g/½oz fresh coriander (leaves and stalks), washed and finely chopped 1 tsp ground turmeric 1 tsp caraway seeds 1 tsp ground cardamom seeds 200g/7oz red lentils 225g/8oz baby spinach, washed salt and freshly ground black pepper 4 tbsp plain yoghurt (or plant-based yoghurt)1 lime, finely grated zest and juice 4 tbsp plain yoghurt (or plant-based yoghurt) 1 lime, finely grated zest and juice Method Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent.Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water.Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened.Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired. Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice. Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent. Heat the oil in a saucepan over a medium heat, then add the onion, celery, carrot, garlic, ginger and salt. Fry for 15 minutes, stirring often, until the vegetables are glossy and translucent. Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water. Stir in the coriander, turmeric, caraway and cardamom and cook for 1 minute. Add the lentils and 1.5 litres/2¾ pints water. Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened. Slowly bring the soup to a gentle simmer and cook for 10 minutes, or until the lentils have softened. Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired. Stir in the spinach and cook until it wilts, then add a few grinds of black pepper. Season with more salt and pepper if desired. Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice. Serve in bowls with a spoonful of yoghurt, a sprinkle of lime zest and a squeeze of lime juice."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad259eb3bdbfd0cc00e4b"
} | ce19b6fb17feef91dd6c927e89b67f643c6908336450abe0e8530035f124a480 | Sardines in tortillas with spicy tomato sauce and refried beans recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sardines_in_tortillas_97090_16x9.jpg Pan de cazon, literally translated as bread with dogfish, is a dish popular in Yucatan. I was surprised to find that the dogfish tasted more like tinned sardines. So I tried making this with a couple of tins of sardines and it was really lovely. 2 tbsp olive oil1 medium onion, sliced1 clove garlic, chopped1 tsp dried epazote or oregano½ –1 habanero chilli, stem and seeds removed, roughly chopped600ml/20fl oz tomato passata250g/9oz sardines in olive oil, drained250ml/9fl oz corn oil, for deep frying12 small corn tortillas (about15cm/6in tortillas)salt and freshly ground pepper1 avocado, stone and skin removed, to serve 2 tbsp olive oil 1 medium onion, sliced 1 clove garlic, chopped 1 tsp dried epazote or oregano ½ –1 habanero chilli, stem and seeds removed, roughly chopped 600ml/20fl oz tomato passata 250g/9oz sardines in olive oil, drained 250ml/9fl oz corn oil, for deep frying 12 small corn tortillas (about15cm/6in tortillas) salt and freshly ground pepper 1 avocado, stone and skin removed, to serve 600g/1lb 5oz black beans, rinsed2 medium onions, finely chopped6 garlic cloves, finely chopped1 bay leaf½ tsp dried epazote or oregano35g/1¼oz lard1 green jalapeno or serrano chilli, finely chopped½ tsp salt 600g/1lb 5oz black beans, rinsed 2 medium onions, finely chopped 6 garlic cloves, finely chopped 1 bay leaf ½ tsp dried epazote or oregano 35g/1¼oz lard 1 green jalapeno or serrano chilli, finely chopped ½ tsp salt Method To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1¾ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result.Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium heat and sweat the onion, garlic, dried epazote, or oregano, and chilli until very soft. Add the passata and cook for 15–20 minutes. Tip into a food processor and a blend until smooth. Season with salt and a generous amount of pepper to taste.Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for 15 minutes or until the fish has broken up and combined with the sauce. Meanwhile, finish making the refried beans. Melt the lard in a frying pan and sweat the remaining onion until it’s soft and golden. Add the remaining garlic and chilli and continue to cook for 2–3 minutes until softened. Add the mashed beans to the pan with the fried onions and cook over a medium heat. Add the epazote, or oregano, and the salt and cook until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Heat the corn oil in a deep frying pan until it browns a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1–2 minutes until crisp. Drain on kitchen paper. Spread 8 of the tortillas with the refried beans. Place one tortilla on each plate and spoon over a little sardine ‘stew’. Top with the second tortilla, bean-side up, then add more ‘stew’ finish with a third tortilla and divide the remaining sauce over equally. Garnish with avocado and serve immediately. To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1¾ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result. To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1¾ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result. Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium heat and sweat the onion, garlic, dried epazote, or oregano, and chilli until very soft. Add the passata and cook for 15–20 minutes. Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium heat and sweat the onion, garlic, dried epazote, or oregano, and chilli until very soft. Add the passata and cook for 15–20 minutes. Tip into a food processor and a blend until smooth. Season with salt and a generous amount of pepper to taste. Tip into a food processor and a blend until smooth. Season with salt and a generous amount of pepper to taste. Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for 15 minutes or until the fish has broken up and combined with the sauce. Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for 15 minutes or until the fish has broken up and combined with the sauce. Meanwhile, finish making the refried beans. Melt the lard in a frying pan and sweat the remaining onion until it’s soft and golden. Add the remaining garlic and chilli and continue to cook for 2–3 minutes until softened. Add the mashed beans to the pan with the fried onions and cook over a medium heat. Add the epazote, or oregano, and the salt and cook until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Meanwhile, finish making the refried beans. Melt the lard in a frying pan and sweat the remaining onion until it’s soft and golden. Add the remaining garlic and chilli and continue to cook for 2–3 minutes until softened. Add the mashed beans to the pan with the fried onions and cook over a medium heat. Add the epazote, or oregano, and the salt and cook until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Heat the corn oil in a deep frying pan until it browns a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1–2 minutes until crisp. Drain on kitchen paper. Heat the corn oil in a deep frying pan until it browns a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1–2 minutes until crisp. Drain on kitchen paper. Spread 8 of the tortillas with the refried beans. Place one tortilla on each plate and spoon over a little sardine ‘stew’. Top with the second tortilla, bean-side up, then add more ‘stew’ finish with a third tortilla and divide the remaining sauce over equally. Spread 8 of the tortillas with the refried beans. Place one tortilla on each plate and spoon over a little sardine ‘stew’. Top with the second tortilla, bean-side up, then add more ‘stew’ finish with a third tortilla and divide the remaining sauce over equally. Garnish with avocado and serve immediately. Garnish with avocado and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sardines_in_tortillas_97090",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sardines in tortillas with spicy tomato sauce and refried beans 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/sardines_in_tortillas_97090_16x9.jpg Pan de cazon, literally translated as bread with dogfish, is a dish popular in Yucatan. I was surprised to find that the dogfish tasted more like tinned sardines. So I tried making this with a couple of tins of sardines and it was really lovely. 2 tbsp olive oil1 medium onion, sliced1 clove garlic, chopped1 tsp dried epazote or oregano½ –1 habanero chilli, stem and seeds removed, roughly chopped600ml/20fl oz tomato passata250g/9oz sardines in olive oil, drained250ml/9fl oz corn oil, for deep frying12 small corn tortillas (about15cm/6in tortillas)salt and freshly ground pepper1 avocado, stone and skin removed, to serve 2 tbsp olive oil 1 medium onion, sliced 1 clove garlic, chopped 1 tsp dried epazote or oregano ½ –1 habanero chilli, stem and seeds removed, roughly chopped 600ml/20fl oz tomato passata 250g/9oz sardines in olive oil, drained 250ml/9fl oz corn oil, for deep frying 12 small corn tortillas (about15cm/6in tortillas) salt and freshly ground pepper 1 avocado, stone and skin removed, to serve 600g/1lb 5oz black beans, rinsed2 medium onions, finely chopped6 garlic cloves, finely chopped1 bay leaf½ tsp dried epazote or oregano35g/1¼oz lard1 green jalapeno or serrano chilli, finely chopped½ tsp salt 600g/1lb 5oz black beans, rinsed 2 medium onions, finely chopped 6 garlic cloves, finely chopped 1 bay leaf ½ tsp dried epazote or oregano 35g/1¼oz lard 1 green jalapeno or serrano chilli, finely chopped ½ tsp salt Method To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1¾ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result.Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium heat and sweat the onion, garlic, dried epazote, or oregano, and chilli until very soft. Add the passata and cook for 15–20 minutes. Tip into a food processor and a blend until smooth. Season with salt and a generous amount of pepper to taste.Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for 15 minutes or until the fish has broken up and combined with the sauce. Meanwhile, finish making the refried beans. Melt the lard in a frying pan and sweat the remaining onion until it’s soft and golden. Add the remaining garlic and chilli and continue to cook for 2–3 minutes until softened. Add the mashed beans to the pan with the fried onions and cook over a medium heat. Add the epazote, or oregano, and the salt and cook until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Heat the corn oil in a deep frying pan until it browns a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1–2 minutes until crisp. Drain on kitchen paper. Spread 8 of the tortillas with the refried beans. Place one tortilla on each plate and spoon over a little sardine ‘stew’. Top with the second tortilla, bean-side up, then add more ‘stew’ finish with a third tortilla and divide the remaining sauce over equally. Garnish with avocado and serve immediately. To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1¾ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result. To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1¾ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result. Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium heat and sweat the onion, garlic, dried epazote, or oregano, and chilli until very soft. Add the passata and cook for 15–20 minutes. Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium heat and sweat the onion, garlic, dried epazote, or oregano, and chilli until very soft. Add the passata and cook for 15–20 minutes. Tip into a food processor and a blend until smooth. Season with salt and a generous amount of pepper to taste. Tip into a food processor and a blend until smooth. Season with salt and a generous amount of pepper to taste. Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for 15 minutes or until the fish has broken up and combined with the sauce. Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for 15 minutes or until the fish has broken up and combined with the sauce. Meanwhile, finish making the refried beans. Melt the lard in a frying pan and sweat the remaining onion until it’s soft and golden. Add the remaining garlic and chilli and continue to cook for 2–3 minutes until softened. Add the mashed beans to the pan with the fried onions and cook over a medium heat. Add the epazote, or oregano, and the salt and cook until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Meanwhile, finish making the refried beans. Melt the lard in a frying pan and sweat the remaining onion until it’s soft and golden. Add the remaining garlic and chilli and continue to cook for 2–3 minutes until softened. Add the mashed beans to the pan with the fried onions and cook over a medium heat. Add the epazote, or oregano, and the salt and cook until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools. Heat the corn oil in a deep frying pan until it browns a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1–2 minutes until crisp. Drain on kitchen paper. Heat the corn oil in a deep frying pan until it browns a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1–2 minutes until crisp. Drain on kitchen paper. Spread 8 of the tortillas with the refried beans. Place one tortilla on each plate and spoon over a little sardine ‘stew’. Top with the second tortilla, bean-side up, then add more ‘stew’ finish with a third tortilla and divide the remaining sauce over equally. Spread 8 of the tortillas with the refried beans. Place one tortilla on each plate and spoon over a little sardine ‘stew’. Top with the second tortilla, bean-side up, then add more ‘stew’ finish with a third tortilla and divide the remaining sauce over equally. Garnish with avocado and serve immediately. Garnish with avocado and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad259eb3bdbfd0cc00e4c"
} | 5f2c44aad0ba9c7a98cb72cc50430e8d585b084c612c101042b3622b070dd3eb | Mediterranean bean stew with potato griddle cakes recipe
An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_bean_stew_56916_16x9.jpg Create a taste of the Mediterranean with this hearty vegan stew served with potato cakes. The perfect everyday meal. Each serving provides 471kcal, 13.5g protein, 51g carbohydrate (of which 13g sugars), 21g fat (of which 4g saturates), 13g fibre and 0.8g salt. 2 tbsp extra-virgin olive oil, plus extra to serve2 red onions cut into wedges2 courgettes, chopped into 1cm/½in batons150g/5½oz celeriac, cut into cubes1 garlic clove, finely chopped2 tbsp tomato purée1 tbsp smoked paprika1 x 440g/1lb tin chopped tomatoes200ml/7fl oz vegetable stock1 x 400g/14oz tin butter beans or mixed beans, drainedhandful fresh basil1 lemon, zest only100g/3½oz cooked broad beans 2 tbsp extra-virgin olive oil, plus extra to serve 2 red onions cut into wedges 2 courgettes, chopped into 1cm/½in batons 150g/5½oz celeriac, cut into cubes 1 garlic clove, finely chopped 2 tbsp tomato purée 1 tbsp smoked paprika 1 x 440g/1lb tin chopped tomatoes 200ml/7fl oz vegetable stock 1 x 400g/14oz tin butter beans or mixed beans, drained handful fresh basil 1 lemon, zest only 100g/3½oz cooked broad beans 250g/9oz mashed potatoes1 tsp baking powder100g/3½oz plain floursalt and freshly ground black pepper 1 tbsp fresh thyme2 tbsp vegetable oil 250g/9oz mashed potatoes 1 tsp baking powder 100g/3½oz plain flour salt and freshly ground black pepper 1 tbsp fresh thyme 2 tbsp vegetable oil Method For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes.Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes.Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil.Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties. Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides.To serve, ladle the stew into serving bowl and serve the potato cakes alongside. For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes. For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes. Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes. Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes. Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil. Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil. Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties. Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties. Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides. To serve, ladle the stew into serving bowl and serve the potato cakes alongside. To serve, ladle the stew into serving bowl and serve the potato cakes alongside. Recipe tips You can buy readymade mashed potato from the chiller and freezer sections of most supermarkets, which will make the potato cakes much quicker to make. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mediterranean_bean_stew_56916",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mediterranean bean stew with potato griddle cakes recipe",
"content": "An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mediterranean_bean_stew_56916_16x9.jpg Create a taste of the Mediterranean with this hearty vegan stew served with potato cakes. The perfect everyday meal. Each serving provides 471kcal, 13.5g protein, 51g carbohydrate (of which 13g sugars), 21g fat (of which 4g saturates), 13g fibre and 0.8g salt. 2 tbsp extra-virgin olive oil, plus extra to serve2 red onions cut into wedges2 courgettes, chopped into 1cm/½in batons150g/5½oz celeriac, cut into cubes1 garlic clove, finely chopped2 tbsp tomato purée1 tbsp smoked paprika1 x 440g/1lb tin chopped tomatoes200ml/7fl oz vegetable stock1 x 400g/14oz tin butter beans or mixed beans, drainedhandful fresh basil1 lemon, zest only100g/3½oz cooked broad beans 2 tbsp extra-virgin olive oil, plus extra to serve 2 red onions cut into wedges 2 courgettes, chopped into 1cm/½in batons 150g/5½oz celeriac, cut into cubes 1 garlic clove, finely chopped 2 tbsp tomato purée 1 tbsp smoked paprika 1 x 440g/1lb tin chopped tomatoes 200ml/7fl oz vegetable stock 1 x 400g/14oz tin butter beans or mixed beans, drained handful fresh basil 1 lemon, zest only 100g/3½oz cooked broad beans 250g/9oz mashed potatoes1 tsp baking powder100g/3½oz plain floursalt and freshly ground black pepper 1 tbsp fresh thyme2 tbsp vegetable oil 250g/9oz mashed potatoes 1 tsp baking powder 100g/3½oz plain flour salt and freshly ground black pepper 1 tbsp fresh thyme 2 tbsp vegetable oil Method For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes.Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes.Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil.Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties. Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides.To serve, ladle the stew into serving bowl and serve the potato cakes alongside. For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes. For the stew, heat two tablespoons of the oil in a casserole pan and fry the onions, courgettes, celeriac and garlic for 4-5 minutes. Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes. Add the tomato purée and smoked paprika and cook for a further 4-5 minutes. Add the chopped tomatoes and stock, bring to boil, then reduce to a simmer for 20-25 minutes. Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil. Stir in the butter beans, basil and lemon zest and cook for a further 10 minutes, then stir in the broad beans. Finish the stew with a good glug of extra-virgin olive oil. Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties. Meanwhile, for the griddled potato cakes, mix the ingredients together in a bowl until well combined, then shape the potato mixture into six patties. Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides. Heat the oil in a frying pan and fry the patties for 3-4 minutes on each side, or until crisp and golden-brown on both sides. To serve, ladle the stew into serving bowl and serve the potato cakes alongside. To serve, ladle the stew into serving bowl and serve the potato cakes alongside. Recipe tips You can buy readymade mashed potato from the chiller and freezer sections of most supermarkets, which will make the potato cakes much quicker to make."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad259eb3bdbfd0cc00e4d"
} | 45e94ea3810acf6d8b0d530be9ff71ad07c27cbbc33369283f4094931f1e449d | Stuffed pepper with garlic potato wedges recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stuffed_pepper_with_90854_16x9.jpg This can make a little too much filling to fit in most standard-sized red peppers so just warm any extra filling through in a saucepan and serve on the side to dunk your wedges in, or save it for another meal. Each serving provides 575 kcal, 19g protein, 64g carbohydrate (of which 17g sugars), 22g fat (of which 3.2g saturates), 18g fibre and 0.05g salt. This recipe is part of a Budget vegetarian meal plan for one and you will need to have made the kidney bean mash from the quesadilla recipe to cook it. In October 2023 this recipe was costed at an average of £1.71 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ portion kidney bean mash (see recipe tips) 200g/7oz tinned chopped tomatoes (half a standard tin, see recipe tips)1½ tsp smoked paprika 1 red pepper1 potato, well scrubbed and cut into wedges1 tbsp olive oil 1 garlic clove, finely choppedsmall handful fresh flatleaf parsley, finely chopped½ lime ½ portion kidney bean mash (see recipe tips) 200g/7oz tinned chopped tomatoes (half a standard tin, see recipe tips) 1½ tsp smoked paprika 1 red pepper 1 potato, well scrubbed and cut into wedges 1 tbsp olive oil 1 garlic clove, finely chopped small handful fresh flatleaf parsley, finely chopped ½ lime Method Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Serve the stuffed pepper and wedges with the lime half. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Serve the stuffed pepper and wedges with the lime half. Serve the stuffed pepper and wedges with the lime half. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/stuffed_pepper_with_90854",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stuffed pepper with garlic potato wedges 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/stuffed_pepper_with_90854_16x9.jpg This can make a little too much filling to fit in most standard-sized red peppers so just warm any extra filling through in a saucepan and serve on the side to dunk your wedges in, or save it for another meal. Each serving provides 575 kcal, 19g protein, 64g carbohydrate (of which 17g sugars), 22g fat (of which 3.2g saturates), 18g fibre and 0.05g salt. This recipe is part of a Budget vegetarian meal plan for one and you will need to have made the kidney bean mash from the quesadilla recipe to cook it. In October 2023 this recipe was costed at an average of £1.71 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ portion kidney bean mash (see recipe tips) 200g/7oz tinned chopped tomatoes (half a standard tin, see recipe tips)1½ tsp smoked paprika 1 red pepper1 potato, well scrubbed and cut into wedges1 tbsp olive oil 1 garlic clove, finely choppedsmall handful fresh flatleaf parsley, finely chopped½ lime ½ portion kidney bean mash (see recipe tips) 200g/7oz tinned chopped tomatoes (half a standard tin, see recipe tips) 1½ tsp smoked paprika 1 red pepper 1 potato, well scrubbed and cut into wedges 1 tbsp olive oil 1 garlic clove, finely chopped small handful fresh flatleaf parsley, finely chopped ½ lime Method Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Serve the stuffed pepper and wedges with the lime half. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. In a small bowl, mix together the kidney bean mash with the tomatoes and 1 tsp smoked paprika. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Use a small sharp knife to cut around the top of the red pepper to make a lid – set this aside. Remove all the seeds from the inside of the pepper. Stuff the pepper with the kidney bean mixture, place the lid on top and transfer to a small baking tray. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Add the potato wedges to the same baking tray and coat with the olive oil and remaining smoked paprika. Bake for 25–30 minutes or until the potato wedges are golden and soft to the touch when pressed. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Meanwhile, mix together the garlic with most of the parsley and a tiny squeeze of lime juice in a small bowl, reserving the remaining lime half to serve. When the wedges have finished cooking, brush this garlic mixture over the wedges, tossing in the oil that still remains on the tray to coat. Garnish with any remaining parsley. Serve the stuffed pepper and wedges with the lime half. Serve the stuffed pepper and wedges with the lime half."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad259eb3bdbfd0cc00e4e"
} | 29c6acc249eff4c67851a60ebfa6d01db531f42454a222bea29f2e749f5edebb | Tofu with steamed egg recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tofu_steamed_egg_39868_16x9.jpg This beautiful steamed egg dish is like a savoury panna cotta. It’s a brilliant addition to any home-cooked meal, but with the extra protein from the tofu, it also makes a great midweek meal with stir-fried veg and steamed rice on the side. You will need a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, and a large bamboo steamer for this recipe. 350g/12oz soft silken tofu, or any fresh tofu, cut into 3mm/⅒in slices3 free-range eggs½ tsp salt1 tbsp vegetable oil½ spring onion, finely sliced1 tbsp light soy sauce 1 tsp caster sugar 350g/12oz soft silken tofu, or any fresh tofu, cut into 3mm/⅒in slices 3 free-range eggs ½ tsp salt 1 tbsp vegetable oil ½ spring onion, finely sliced 1 tbsp light soy sauce 1 tsp caster sugar Method Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next.Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside.Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes.Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next. Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next. Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside. Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes. Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes. Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Recipe tips Resist the temptation to open the lid whilst the egg is steaming as you’ll let all the heat out of the steamer. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tofu_steamed_egg_39868",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tofu with steamed egg 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/tofu_steamed_egg_39868_16x9.jpg This beautiful steamed egg dish is like a savoury panna cotta. It’s a brilliant addition to any home-cooked meal, but with the extra protein from the tofu, it also makes a great midweek meal with stir-fried veg and steamed rice on the side. You will need a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, and a large bamboo steamer for this recipe. 350g/12oz soft silken tofu, or any fresh tofu, cut into 3mm/⅒in slices3 free-range eggs½ tsp salt1 tbsp vegetable oil½ spring onion, finely sliced1 tbsp light soy sauce 1 tsp caster sugar 350g/12oz soft silken tofu, or any fresh tofu, cut into 3mm/⅒in slices 3 free-range eggs ½ tsp salt 1 tbsp vegetable oil ½ spring onion, finely sliced 1 tbsp light soy sauce 1 tsp caster sugar Method Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next.Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside.Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes.Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next. Carefully lay the tofu in a stepped circle around the inside of a round baking dish, approximately 20cm/8in diameter and 4cm/1½in deep, so each piece overlaps with the next. Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Combine the eggs, salt and 4 tablespoons of water in a mixing bowl and mix together gently, taking care to create as few bubbles as possible. If bubbles do form, fold a piece of kitchen paper into four to form a thick pad and carefully brush them off the top of the egg to remove as many as possible. Once smooth, add the oil to the mixture and stir gently. Carefully pour into the dish, completely covering the tofu. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside. Put the sliced spring onion in a bowl of ice cold water, this will help to give it a crunchy texture. Set aside. Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes. Fill a wok with boiling water, at least one-third-to-halfway up the sides. Carefully put the dish of eggs and tofu into the steamer basket and cover with the lid. Place the steamer basket directly on top of the wok and steam on a medium–low heat (on a rolling boil) for 15–20 minutes. The texture of the egg should be similar to a panna cotta or thin, wobbly jelly and consistent across the whole surface area. If it seems a little watery in the middle, steam for another couple of minutes. Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Mix the soy sauce with the sugar until the sugar has fully dissolved. Drain the spring onion and scatter over the egg, then pour the sweetened soy sauce on top to serve. Recipe tips Resist the temptation to open the lid whilst the egg is steaming as you’ll let all the heat out of the steamer."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25aeb3bdbfd0cc00e4f"
} | 10e084ea6651bc04ac91624c60cc7bdc6de81d1637c2df56fa77e608680eb3e1 | Carrot and parsnip soup recipe
An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_parsnip_soup_92927_16x9.jpg This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this recipe. Each serving provides 113 kcals, 2g protein, 15g carbohydrates (of which 10g sugars) 4g fat (of which 0.5g saturates), 6g fibre and 0.1g salt. 1 tbsp olive oil1 onion, roughly choppedsea salt, to season¼–½ tsp dried chilli flakes250g/9oz carrots, peeled and roughly chopped250g/9oz parsnips, peeled and roughly chopped1.2 litres/2 pints vegetable stockfreshly ground black pepper¼–½ tsp apple cider vinegar (optional) 1 tbsp olive oil 1 onion, roughly chopped sea salt, to season ¼–½ tsp dried chilli flakes 250g/9oz carrots, peeled and roughly chopped 250g/9oz parsnips, peeled and roughly chopped 1.2 litres/2 pints vegetable stock freshly ground black pepper ¼–½ tsp apple cider vinegar (optional) Method Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender.Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute. Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute. Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender. Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender. Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Recipe tips Adding a splash of apple cider vinegar at the end can help balance and round out the natural flavours! | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/carrot_and_parsnip_soup_92927",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Carrot and parsnip soup recipe",
"content": "An average of 4.7 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_parsnip_soup_92927_16x9.jpg This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this recipe. Each serving provides 113 kcals, 2g protein, 15g carbohydrates (of which 10g sugars) 4g fat (of which 0.5g saturates), 6g fibre and 0.1g salt. 1 tbsp olive oil1 onion, roughly choppedsea salt, to season¼–½ tsp dried chilli flakes250g/9oz carrots, peeled and roughly chopped250g/9oz parsnips, peeled and roughly chopped1.2 litres/2 pints vegetable stockfreshly ground black pepper¼–½ tsp apple cider vinegar (optional) 1 tbsp olive oil 1 onion, roughly chopped sea salt, to season ¼–½ tsp dried chilli flakes 250g/9oz carrots, peeled and roughly chopped 250g/9oz parsnips, peeled and roughly chopped 1.2 litres/2 pints vegetable stock freshly ground black pepper ¼–½ tsp apple cider vinegar (optional) Method Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender.Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute. Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute. Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender. Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender. Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Recipe tips Adding a splash of apple cider vinegar at the end can help balance and round out the natural flavours!"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25aeb3bdbfd0cc00e50"
} | 05e34a10099b5dcff66061f6328c598da69aef839dddae949c05f12431374a01 | Chickpea fritters recipe
An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_fritters_29956_16x9.jpg These chickpea fritters are baked in the oven so there’s no messy frying and you can get any other parts of the meal ready while they cook. Plus they are a great way to eat more pulses and get a protein boost. Each fritter provides 177 kcal, 8g protein, 17g carbohydrates (of which 1g sugars), 8g fat (of which 1g saturates), 4g fibre and 0.3g salt. 2 tbsp olive or rapeseed oil, plus extra for brushing1 small onion, thinly sliced1 tsp cumin seeds2 tsp ras-el-hanout (or 1 tsp ground coriander and 1 tsp mild curry powder)1 x 400g/14oz tin chickpeas, drained and rinsed85g/3oz wholemeal flour1 tsp baking powder2 large free-range eggssalt 2 tbsp olive or rapeseed oil, plus extra for brushing 1 small onion, thinly sliced 1 tsp cumin seeds 2 tsp ras-el-hanout (or 1 tsp ground coriander and 1 tsp mild curry powder) 1 x 400g/14oz tin chickpeas, drained and rinsed 85g/3oz wholemeal flour 1 tsp baking powder 2 large free-range eggs salt thinly sliced red oniondiced tomatoessalad leaveslemon wedges100g/3½oz plain or Greek-style yoghurt (optional)1 tbsp mint sauce (optional)freshly ground black pepper (optional) thinly sliced red onion diced tomatoes salad leaves lemon wedges 100g/3½oz plain or Greek-style yoghurt (optional) 1 tbsp mint sauce (optional) freshly ground black pepper (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine.Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden.Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine. Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden. Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden. Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper. Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chickpea_fritters_29956",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chickpea fritters recipe",
"content": "An average of 4.2 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chickpea_fritters_29956_16x9.jpg These chickpea fritters are baked in the oven so there’s no messy frying and you can get any other parts of the meal ready while they cook. Plus they are a great way to eat more pulses and get a protein boost. Each fritter provides 177 kcal, 8g protein, 17g carbohydrates (of which 1g sugars), 8g fat (of which 1g saturates), 4g fibre and 0.3g salt. 2 tbsp olive or rapeseed oil, plus extra for brushing1 small onion, thinly sliced1 tsp cumin seeds2 tsp ras-el-hanout (or 1 tsp ground coriander and 1 tsp mild curry powder)1 x 400g/14oz tin chickpeas, drained and rinsed85g/3oz wholemeal flour1 tsp baking powder2 large free-range eggssalt 2 tbsp olive or rapeseed oil, plus extra for brushing 1 small onion, thinly sliced 1 tsp cumin seeds 2 tsp ras-el-hanout (or 1 tsp ground coriander and 1 tsp mild curry powder) 1 x 400g/14oz tin chickpeas, drained and rinsed 85g/3oz wholemeal flour 1 tsp baking powder 2 large free-range eggs salt thinly sliced red oniondiced tomatoessalad leaveslemon wedges100g/3½oz plain or Greek-style yoghurt (optional)1 tbsp mint sauce (optional)freshly ground black pepper (optional) thinly sliced red onion diced tomatoes salad leaves lemon wedges 100g/3½oz plain or Greek-style yoghurt (optional) 1 tbsp mint sauce (optional) freshly ground black pepper (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine.Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden.Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan and fry the onion with ¼ tsp salt for 5–8 minutes until soft. Stir in the spices for a minute, then scrape into a large bowl. Tip in the chickpeas and roughly mash together with a fork or potato masher. Leave for a couple of minutes if the mixture is still hot, a bit warm is fine. Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden. Line a large baking tray with baking paper. Add the flour, baking powder and eggs to the chickpea mixture and mix together well. Spoon the mixture onto the baking tray in six piles, spacing them well apart. Flatten the tops slightly with the back of a spoon and brush (or drizzle) over a splash more oil. Bake for 15–18 minutes until set and golden. Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper. Pile the fritters onto plates and scatter with a few onion slices, some tomatoes and a pile of salad leaves. Eat with a squeeze of lemon over the top and a dollop of minty yoghurt on the side, if preferred – just mix together the yoghurt and mint sauce and season with pepper."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25aeb3bdbfd0cc00e51"
} | 56a93f85b12b06d5013eeff2fffabfe91b416a0b3b5cd74964935cd4588d115c | Tom Kerridge's blueberry yoghurt pots recipe
Lemon and blueberry yoghurt pots An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_28793_16x9.jpg A low-fat dessert very similar to an Eton mess. Summer on a spoon! Each serving provides 128 kcal, 8g protein, 21g carbohydrate, 1g fat,1g fibre. 150g/5½oz blueberries½ lemon, finely grated zest 1 vanilla pod, split and seeds scraped2 tsp granulated sweetener450g/1lb lemon fat-free Greek-style yoghurt3 reduced-calorie rich tea biscuits (about 25g/1oz)1 tsp cornflour, mixed with 1 tsp water½ ready-made individual meringue (18g/½oz), lightly crushed 150g/5½oz blueberries ½ lemon, finely grated zest 1 vanilla pod, split and seeds scraped 2 tsp granulated sweetener 450g/1lb lemon fat-free Greek-style yoghurt 3 reduced-calorie rich tea biscuits (about 25g/1oz) 1 tsp cornflour, mixed with 1 tsp water ½ ready-made individual meringue (18g/½oz), lightly crushed Method Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes.Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl.Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through.Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately. Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes. Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes. Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl. Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl. Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through. Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately. Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemon_and_blueberry_28793",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom Kerridge's blueberry yoghurt pots recipe",
"content": "Lemon and blueberry yoghurt pots An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_blueberry_28793_16x9.jpg A low-fat dessert very similar to an Eton mess. Summer on a spoon! Each serving provides 128 kcal, 8g protein, 21g carbohydrate, 1g fat,1g fibre. 150g/5½oz blueberries½ lemon, finely grated zest 1 vanilla pod, split and seeds scraped2 tsp granulated sweetener450g/1lb lemon fat-free Greek-style yoghurt3 reduced-calorie rich tea biscuits (about 25g/1oz)1 tsp cornflour, mixed with 1 tsp water½ ready-made individual meringue (18g/½oz), lightly crushed 150g/5½oz blueberries ½ lemon, finely grated zest 1 vanilla pod, split and seeds scraped 2 tsp granulated sweetener 450g/1lb lemon fat-free Greek-style yoghurt 3 reduced-calorie rich tea biscuits (about 25g/1oz) 1 tsp cornflour, mixed with 1 tsp water ½ ready-made individual meringue (18g/½oz), lightly crushed Method Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes.Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl.Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through.Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately. Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes. Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes. Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl. Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl. Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through. Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately. Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25beb3bdbfd0cc00e52"
} | 9eb9065ce69421a70d22c29e1a8d669c00ea2914a8dbbe0d163fca733d9d8447 | Homemade doner kebab recipe
An average of 4.4 out of 5 stars from 170 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_doner_kebab_56527_16x9.jpg Make your own takeaway doner kebab with no fuss. This homemade kebab is ready in 30 minutes, ready to top with your favourite salads and pickles. Equipment: you will need a 1kg/2lb 4oz loaf tin Each serving provides 386 kcal, 29g protein, 35g carbohydrates (of which 6g sugars), 13g fat (of which 6g saturates), 7g fibre and 2g salt. 1 tsp rapeseed oil400g/14oz lean lamb mince (5% fat)2 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander½ tsp onion powder½ tsp smoked paprika½ tsp sea salt½ tsp freshly ground black pepper 1 tsp rapeseed oil 400g/14oz lean lamb mince (5% fat) 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp onion powder ½ tsp smoked paprika ½ tsp sea salt ½ tsp freshly ground black pepper 4 brown pittas½ iceberg lettuce, finely shredded¼ red cabbage, cored and finely shredded½ red onion, thinly sliced1 red pepper, sliced2 tbsp chilli sauce4 tbsp low-fat plain yoghurt2 tbsp pickled chillies (optional) 4 brown pittas ½ iceberg lettuce, finely shredded ¼ red cabbage, cored and finely shredded ½ red onion, thinly sliced 1 red pepper, sliced 2 tbsp chilli sauce 4 tbsp low-fat plain yoghurt 2 tbsp pickled chillies (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin.Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle.Meanwhile, warm the pittas in the oven for 5 minutes.Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using. Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin. Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle. Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle. Meanwhile, warm the pittas in the oven for 5 minutes. Meanwhile, warm the pittas in the oven for 5 minutes. Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using. Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/homemade_doner_kebab_56527",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Homemade doner kebab recipe",
"content": "An average of 4.4 out of 5 stars from 170 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/homemade_doner_kebab_56527_16x9.jpg Make your own takeaway doner kebab with no fuss. This homemade kebab is ready in 30 minutes, ready to top with your favourite salads and pickles. Equipment: you will need a 1kg/2lb 4oz loaf tin Each serving provides 386 kcal, 29g protein, 35g carbohydrates (of which 6g sugars), 13g fat (of which 6g saturates), 7g fibre and 2g salt. 1 tsp rapeseed oil400g/14oz lean lamb mince (5% fat)2 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander½ tsp onion powder½ tsp smoked paprika½ tsp sea salt½ tsp freshly ground black pepper 1 tsp rapeseed oil 400g/14oz lean lamb mince (5% fat) 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp onion powder ½ tsp smoked paprika ½ tsp sea salt ½ tsp freshly ground black pepper 4 brown pittas½ iceberg lettuce, finely shredded¼ red cabbage, cored and finely shredded½ red onion, thinly sliced1 red pepper, sliced2 tbsp chilli sauce4 tbsp low-fat plain yoghurt2 tbsp pickled chillies (optional) 4 brown pittas ½ iceberg lettuce, finely shredded ¼ red cabbage, cored and finely shredded ½ red onion, thinly sliced 1 red pepper, sliced 2 tbsp chilli sauce 4 tbsp low-fat plain yoghurt 2 tbsp pickled chillies (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin.Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle.Meanwhile, warm the pittas in the oven for 5 minutes.Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using. Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin. Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle. Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle. Meanwhile, warm the pittas in the oven for 5 minutes. Meanwhile, warm the pittas in the oven for 5 minutes. Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using. Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25beb3bdbfd0cc00e53"
} | bf81c79636b119cac777faa4b3c83531fbcfd3a35b98e7b1bba3373a27622095 | Salmon traybake with orzo and chermoula recipe
An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_traybake_orzo_84514_16x9.jpg I love an all-in-one orzo, and this version with my favourite salmon and broccoli combination is an easy weeknight win. The chermoula is an amazing, herb-packed accompaniment to the salmon and broccoli, giving a punchy hit of flavour with fresh herbs and a few store cupboard ingredients. 150g/5½oz orzo300ml/½ pint vegetable stock150g/5½oz Tenderstem broccoli, roughly chopped2 sustainable salmon fillets½ tsp sea salt flakes3 tbsp flaked almonds1 tbsp olive oil 150g/5½oz orzo 300ml/½ pint vegetable stock 150g/5½oz Tenderstem broccoli, roughly chopped 2 sustainable salmon fillets ½ tsp sea salt flakes 3 tbsp flaked almonds 1 tbsp olive oil 15g/½oz fresh coriander, leaves and stems15g/½oz mint, leaves only ½ tsp ground cumin½ tsp ground paprika1 whole garlic clove, peeled2 tbsp olive oil1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar)pinch sea salt 15g/½oz fresh coriander, leaves and stems 15g/½oz mint, leaves only ½ tsp ground cumin ½ tsp ground paprika 1 whole garlic clove, peeled 2 tbsp olive oil 1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar) pinch sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes.Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside.Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes. Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside. Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside. Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Recipe tips Double everything and cook the orzo, salmon and broccoli for 25 minutes if you’re serving more than 2. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/salmon_traybake_orzo_84514",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Salmon traybake with orzo and chermoula recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salmon_traybake_orzo_84514_16x9.jpg I love an all-in-one orzo, and this version with my favourite salmon and broccoli combination is an easy weeknight win. The chermoula is an amazing, herb-packed accompaniment to the salmon and broccoli, giving a punchy hit of flavour with fresh herbs and a few store cupboard ingredients. 150g/5½oz orzo300ml/½ pint vegetable stock150g/5½oz Tenderstem broccoli, roughly chopped2 sustainable salmon fillets½ tsp sea salt flakes3 tbsp flaked almonds1 tbsp olive oil 150g/5½oz orzo 300ml/½ pint vegetable stock 150g/5½oz Tenderstem broccoli, roughly chopped 2 sustainable salmon fillets ½ tsp sea salt flakes 3 tbsp flaked almonds 1 tbsp olive oil 15g/½oz fresh coriander, leaves and stems15g/½oz mint, leaves only ½ tsp ground cumin½ tsp ground paprika1 whole garlic clove, peeled2 tbsp olive oil1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar)pinch sea salt 15g/½oz fresh coriander, leaves and stems 15g/½oz mint, leaves only ½ tsp ground cumin ½ tsp ground paprika 1 whole garlic clove, peeled 2 tbsp olive oil 1 preserved lemon (or ½ lemon, zest only, and 1 tsp white vinegar) pinch sea salt Method Preheat the oven to 200C/180C Fan/Gas 6. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes.Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside.Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes. To make the orzo, mix the orzo and vegetable stock in a medium roasting tin, then top with the broccoli and salmon fillets. Scatter the sea salt flakes and flaked almonds over the salmon, drizzle the oil over the salmon and broccoli, then transfer to the oven to bake for 20 minutes. Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside. Meanwhile, to make the chermoula, tip all the chermoula ingredients into a blender or food processor and blend into a thick dressing. You may need to add a tablespoon or two of water to help your blender get through the herbs. Taste and adjust the salt as needed, then set aside. Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Remove the salmon fillets from the tin and stir 2 tablespoons of the dressing into the orzo. Serve the salmon, broccoli and pasta with the remaining chermoula alongside. Recipe tips Double everything and cook the orzo, salmon and broccoli for 25 minutes if you’re serving more than 2."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25beb3bdbfd0cc00e54"
} | bb18f26e3e4b6f38939e9f298e9ca1332bae0defc51cfadfc9fa229d55b1bca0 | Tom Kerridge's easy steak tacos recipe
Steak tacos with burnt corn salsa An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_tacos_with_burnt_51312_16x9.jpg Think you can't eat tacos and lose weight? Think again! A little goes a long way in these delicious steak tacos. Each serving provides 600 kcal, 38g protein, 39g carbohydrate, 31g fat, 6g fibre. 1 tsp ground cumin½ tsp chilli powder½ tsp dried oregano2 bavette steaks, about 150g/5½oz each1-calorie sunflower oil spraysea salt 4 corn tortilla wraps, 15cm/6in in diameter 1 tsp ground cumin ½ tsp chilli powder ½ tsp dried oregano 2 bavette steaks, about 150g/5½oz each 1-calorie sunflower oil spray sea salt 4 corn tortilla wraps, 15cm/6in in diameter 1 corn on the cob1-calorie sunflower oil spray½ red onion, finely chopped1 green jalapeño chilli pepper, finely chopped8 cherry tomatoes, quarteredsmall handful roughly chopped coriander (including stalks)½ lime, juice only salt and freshly ground black pepper 1 corn on the cob 1-calorie sunflower oil spray ½ red onion, finely chopped 1 green jalapeño chilli pepper, finely chopped 8 cherry tomatoes, quartered small handful roughly chopped coriander (including stalks) ½ lime, juice only salt and freshly ground black pepper ½ ripe avocado50ml/2fl oz reduced fat soured cream½ lime, juice onlysalt and freshly ground black pepper ½ ripe avocado 50ml/2fl oz reduced fat soured cream ½ lime, juice only salt and freshly ground black pepper Method Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside. To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper. To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice.Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest.Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas.Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve. Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside. Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside. To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper. To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper. To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice. To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice. Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest. Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest. Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas. Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas. Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve. Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steak_tacos_with_burnt_51312",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tom Kerridge's easy steak tacos recipe",
"content": "Steak tacos with burnt corn salsa An average of 4.5 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_tacos_with_burnt_51312_16x9.jpg Think you can't eat tacos and lose weight? Think again! A little goes a long way in these delicious steak tacos. Each serving provides 600 kcal, 38g protein, 39g carbohydrate, 31g fat, 6g fibre. 1 tsp ground cumin½ tsp chilli powder½ tsp dried oregano2 bavette steaks, about 150g/5½oz each1-calorie sunflower oil spraysea salt 4 corn tortilla wraps, 15cm/6in in diameter 1 tsp ground cumin ½ tsp chilli powder ½ tsp dried oregano 2 bavette steaks, about 150g/5½oz each 1-calorie sunflower oil spray sea salt 4 corn tortilla wraps, 15cm/6in in diameter 1 corn on the cob1-calorie sunflower oil spray½ red onion, finely chopped1 green jalapeño chilli pepper, finely chopped8 cherry tomatoes, quarteredsmall handful roughly chopped coriander (including stalks)½ lime, juice only salt and freshly ground black pepper 1 corn on the cob 1-calorie sunflower oil spray ½ red onion, finely chopped 1 green jalapeño chilli pepper, finely chopped 8 cherry tomatoes, quartered small handful roughly chopped coriander (including stalks) ½ lime, juice only salt and freshly ground black pepper ½ ripe avocado50ml/2fl oz reduced fat soured cream½ lime, juice onlysalt and freshly ground black pepper ½ ripe avocado 50ml/2fl oz reduced fat soured cream ½ lime, juice only salt and freshly ground black pepper Method Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside. To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper. To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice.Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest.Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas.Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve. Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside. Mix the cumin, chilli powder and oregano together with 1 teaspoon sea salt. Sprinkle evenly over both sides of the steaks. Set aside. To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper. To make the burnt corn salsa, cut the corn kernels from the cob. Add a few sprays of oil to a frying pan and place over a high heat. Add the corn kernels and cook for 4 minutes or until beginning to brown. Add the red onion and jalapeño pepper, cook for 2 minutes and take off the heat. Tip into a bowl and add the cherry tomatoes, coriander and lime juice. Season with salt and pepper. To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice. To make the avocado cream, mash the avocado with the soured cream in a small bowl. Season with salt and pepper and stir in the lime juice. Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest. Heat a large frying pan over a high heat and add a few sprays of sunflower oil. Add the steaks to the pan and cook for 3–4 minutes on each side, until cooked to your liking. Remove from the pan and leave to rest. Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas. Heat two large frying pans over a high heat. Add a tortilla to each pan and heat for 30 secondson each side. Remove and repeat with the remaining tortillas. Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve. Thickly slice the steaks and pile onto the warmed tortillas, top with the salsa and avocado cream and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25ceb3bdbfd0cc00e55"
} | cfcfbab394292889079925ddae7b9c6a900f607e5f307aa22e0ad0ede00cebe3 | How much protein is it safe to eat?
https://ichef.bbci.co.uk/images/ic/480xn/p0638s5t.jpg Once confined to sportsmen and women, high-protein diets are now commonplace – with Paleo, Atkins, Zone and Dukan advocating that people eat large quantities of fish, meat, eggs, nuts and cheese in order to lose weight. But how much protein is it safe to eat? For weight maintenance it is recommended that 20 percent of your diet is protein, for weight loss up to 25 percent, and this is what our high-protein, low-GI diet is based on. Protein can help with weight loss because it makes you feel fuller for longer and it has been linked to increasing the release of the gut hormone that triggers the 'stop eating' signal in the brain. But it is important to ensure you are getting all the other essential nutrients, in particular fibre, as a low-fibre diet can lead to complications such as constipation and vitamin deficiency. However, some scientists suggest that a very high-protein intake could be linked to health risks. So how much protein is it safe to eat and how careful do you need to be when following a high-protein diet? Why do you need protein? Protein is in virtually every tissue of the body. At least 10,000 different proteins make you what you are, and protein is essential for your body's growth and repair. Protein is created from amino acids, which the body makes either from scratch or by modifying other amino acids. Essential amino acids come from food, and animal protein delivers all the amino acids we need. How much protein do you need? Many people add protein to their diet using powders and shakes, but shakes can contain more than 45g of protein per bottle. So how much protein do you actually need each day, and how much is it safe to consume? In the UK, adults are advised to eat 0.75g of protein for each kilogram they weigh, based on the Reference Nutrient Intake (RNI). So if you weigh 70kg (11 stone), you should eat about 52.5g of protein a day. For an easy measure, one protein portion should be roughly the size of your palm. On average, men should eat 55g and women 45g of protein daily. That’s about two palm-sized portions of meat, fish, tofu, nuts or pulses. But people find it easy to eat a lot more. Men and women in the UK eat about 45–55 percent more protein than they need each day, according to the National Diet and Nutrition Survey. Our high-protein, low-GI diet and recipes are designed to keep you within healthy limits. Eating up to twice the current RNI for protein is generally thought to be safe, but when it comes to packing in excessive amounts of protein, nutritionist Dr Helen Crawley says: "There is no benefit to having very high protein intakes." What can happen if you eat too much protein? Some high-protein foods are less healthy than others due to additional fat and salt. Processing excess protein can put pressure on the kidneys, with excess animal protein linked to kidney stones and, in people with a pre-existing condition, kidney disease. Some experts say too much protein may impact bone health and, according to the British Dietetic Association, excessively high levels of protein can cause side effects such as nausea. Do you need supplements? https://ichef.bbci.co.uk/images/ic/480xn/p060x03z.jpg Make your own protein shake using natural ingredients (clockwise from top): Silken tofu, an egg white, peanut butter, chia seeds, sunflower seeds, cacao nibs, walnuts or oats, to boost the protein content of a smoothie using natural ingredients. You should be able to get all the protein you need from a healthy diet. Protein powders like whey isolate and foods marketed as being protein-heavy are now commonplace, and protein shakes can add substantial amounts of extra protein to the diet. For sportsmen and women, protein helps muscle development and recovery after exercise, but some studies say that a healthy diet alone can provide the protein needed for muscle recovery. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/diets/should_you_worry_about_how_much_protein_you_eat",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How much protein is it safe to eat?",
"content": "https://ichef.bbci.co.uk/images/ic/480xn/p0638s5t.jpg Once confined to sportsmen and women, high-protein diets are now commonplace – with Paleo, Atkins, Zone and Dukan advocating that people eat large quantities of fish, meat, eggs, nuts and cheese in order to lose weight. But how much protein is it safe to eat? For weight maintenance it is recommended that 20 percent of your diet is protein, for weight loss up to 25 percent, and this is what our high-protein, low-GI diet is based on. Protein can help with weight loss because it makes you feel fuller for longer and it has been linked to increasing the release of the gut hormone that triggers the 'stop eating' signal in the brain. But it is important to ensure you are getting all the other essential nutrients, in particular fibre, as a low-fibre diet can lead to complications such as constipation and vitamin deficiency. However, some scientists suggest that a very high-protein intake could be linked to health risks. So how much protein is it safe to eat and how careful do you need to be when following a high-protein diet? Why do you need protein? Protein is in virtually every tissue of the body. At least 10,000 different proteins make you what you are, and protein is essential for your body's growth and repair. Protein is created from amino acids, which the body makes either from scratch or by modifying other amino acids. Essential amino acids come from food, and animal protein delivers all the amino acids we need. How much protein do you need? Many people add protein to their diet using powders and shakes, but shakes can contain more than 45g of protein per bottle. So how much protein do you actually need each day, and how much is it safe to consume? In the UK, adults are advised to eat 0.75g of protein for each kilogram they weigh, based on the Reference Nutrient Intake (RNI). So if you weigh 70kg (11 stone), you should eat about 52.5g of protein a day. For an easy measure, one protein portion should be roughly the size of your palm. On average, men should eat 55g and women 45g of protein daily. That’s about two palm-sized portions of meat, fish, tofu, nuts or pulses. But people find it easy to eat a lot more. Men and women in the UK eat about 45–55 percent more protein than they need each day, according to the National Diet and Nutrition Survey. Our high-protein, low-GI diet and recipes are designed to keep you within healthy limits. Eating up to twice the current RNI for protein is generally thought to be safe, but when it comes to packing in excessive amounts of protein, nutritionist Dr Helen Crawley says: \"There is no benefit to having very high protein intakes.\" What can happen if you eat too much protein? Some high-protein foods are less healthy than others due to additional fat and salt. Processing excess protein can put pressure on the kidneys, with excess animal protein linked to kidney stones and, in people with a pre-existing condition, kidney disease. Some experts say too much protein may impact bone health and, according to the British Dietetic Association, excessively high levels of protein can cause side effects such as nausea. Do you need supplements? https://ichef.bbci.co.uk/images/ic/480xn/p060x03z.jpg Make your own protein shake using natural ingredients (clockwise from top): Silken tofu, an egg white, peanut butter, chia seeds, sunflower seeds, cacao nibs, walnuts or oats, to boost the protein content of a smoothie using natural ingredients. You should be able to get all the protein you need from a healthy diet. Protein powders like whey isolate and foods marketed as being protein-heavy are now commonplace, and protein shakes can add substantial amounts of extra protein to the diet. For sportsmen and women, protein helps muscle development and recovery after exercise, but some studies say that a healthy diet alone can provide the protein needed for muscle recovery."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25ceb3bdbfd0cc00e56"
} | 75c4645183601d4419d5f51b1791015b94d783f3892c48fb7a5ab9f19faa78bc | Cauliflower pizza recipe
An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flower_power_pizza_13681_16x9.jpg This cauliflower pizza is powered by protein-rich almonds, egg white and buckwheat, with extra veggies from the cauliflower used to make the pizza base. Try adding herbs and toppings of your choice. This pizza provides 985 kcal, 46g protein, 43g carbohydrate (of which 8.5g sugars), 70g fat (of which 24g saturates), 6g fibre and 4.8g salt. butter, ghee or coconut oil, for greasing140g/5oz cauliflower (about ¼ of a head without the stalk)1 egg white, beaten50g/1¾oz ground almonds40g/1½oz buckwheat flour½ tsp sea salt½ tsp black pepper¼ tsp bicarbonate of soda butter, ghee or coconut oil, for greasing 140g/5oz cauliflower (about ¼ of a head without the stalk) 1 egg white, beaten 50g/1¾oz ground almonds 40g/1½oz buckwheat flour ½ tsp sea salt ½ tsp black pepper ¼ tsp bicarbonate of soda 1 medium mozzarella ball2 handfuls fresh tomatoes (a mixture of colours look good)chilli flakes (optional)handful fresh basildrizzle of olive oil, to serve 1 medium mozzarella ball 2 handfuls fresh tomatoes (a mixture of colours look good) chilli flakes (optional) handful fresh basil drizzle of olive oil, to serve Method Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil.Grate the cauliflower into rice-sized pieces using a hand grater or food processor.Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide.Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes.Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza.Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired.Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling.Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil. Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil. Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil. Grate the cauliflower into rice-sized pieces using a hand grater or food processor. Grate the cauliflower into rice-sized pieces using a hand grater or food processor. Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough. Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough. Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide. Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide. Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes. Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes. Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza. Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza. Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired. Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired. Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling. Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling. Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil. Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/flower_power_pizza_13681",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cauliflower pizza recipe",
"content": "An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/flower_power_pizza_13681_16x9.jpg This cauliflower pizza is powered by protein-rich almonds, egg white and buckwheat, with extra veggies from the cauliflower used to make the pizza base. Try adding herbs and toppings of your choice. This pizza provides 985 kcal, 46g protein, 43g carbohydrate (of which 8.5g sugars), 70g fat (of which 24g saturates), 6g fibre and 4.8g salt. butter, ghee or coconut oil, for greasing140g/5oz cauliflower (about ¼ of a head without the stalk)1 egg white, beaten50g/1¾oz ground almonds40g/1½oz buckwheat flour½ tsp sea salt½ tsp black pepper¼ tsp bicarbonate of soda butter, ghee or coconut oil, for greasing 140g/5oz cauliflower (about ¼ of a head without the stalk) 1 egg white, beaten 50g/1¾oz ground almonds 40g/1½oz buckwheat flour ½ tsp sea salt ½ tsp black pepper ¼ tsp bicarbonate of soda 1 medium mozzarella ball2 handfuls fresh tomatoes (a mixture of colours look good)chilli flakes (optional)handful fresh basildrizzle of olive oil, to serve 1 medium mozzarella ball 2 handfuls fresh tomatoes (a mixture of colours look good) chilli flakes (optional) handful fresh basil drizzle of olive oil, to serve Method Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil.Grate the cauliflower into rice-sized pieces using a hand grater or food processor.Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough.Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide.Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes.Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza.Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired.Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling.Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil. Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil. Preheat the oven to 170C/190C fan/350F/Gas 4. Line a baking tray with baking parchment and lightly grease with butter, ghee or coconut oil. Grate the cauliflower into rice-sized pieces using a hand grater or food processor. Grate the cauliflower into rice-sized pieces using a hand grater or food processor. Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough. Put all the pizza base ingredients in a bowl and mix well with a spoon, or add to the food processor and blend, to form a sticky dough. Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide. Using the back of a spoon, spread the dough out onto the greased parchment on the tray, shaping it into a circle 30cm/12in wide. Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes. Bake in the oven for about five minutes, then flip it over and return to the oven for another two minutes. Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza. Pull the mozzarella ball apart into small pieces and arrange over the base of the pizza. Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired. Slice the tomatoes into 1cm/½in thick slices and arrange over the pizza. Add the chilli flakes, if desired. Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling. Bake the pizza for 10-15 minutes more until the mozzarella is melted and bubbling. Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil. Sprinkle the basil over the top of the pizza before serving and drizzle with olive oil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25ceb3bdbfd0cc00e57"
} | 0e700b29a3bdb98b7360ec73d6198a3864ff2490e014b249b7973aebe4797dd6 | Red lentil pancakes recipe
An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_pancakes_05590_16x9.jpg Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour! You will need a high-powered blender or food processor to make this recipe. 150g/5½oz red lentils, soaked in cold water overnight1 tbsp chickpea flour1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric1 tsp red chilli powder1 tsp salt½ tsp baking powder75g/2½oz Greek yoghurt, plus extra to servehandful roughly chopped fresh coriander2 spring onions, roughly choppedsunflower oil, for fryinggluten-free chutney or pickle, to serve 150g/5½oz red lentils, soaked in cold water overnight 1 tbsp chickpea flour 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp red chilli powder 1 tsp salt ½ tsp baking powder 75g/2½oz Greek yoghurt, plus extra to serve handful roughly chopped fresh coriander 2 spring onions, roughly chopped sunflower oil, for frying gluten-free chutney or pickle, to serve Method To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside.Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes.Serve hot or at room temperature with yoghurt, pickle and chutney. To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside. To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside. Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes. Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes. Serve hot or at room temperature with yoghurt, pickle and chutney. Serve hot or at room temperature with yoghurt, pickle and chutney. Recipe tips Remember to soak your lentils overnight before you start cooking! These pancakes are great as part of a main meal, or as an accompaniment to a curry. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/red_lentil_pancakes_05590",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Red lentil pancakes recipe",
"content": "An average of 4.8 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_lentil_pancakes_05590_16x9.jpg Romy Gill’s red lentil pancakes are ingenious – gluten-free and packed full of flavour! You will need a high-powered blender or food processor to make this recipe. 150g/5½oz red lentils, soaked in cold water overnight1 tbsp chickpea flour1 tsp ground cumin1 tsp ground coriander1 tsp ground turmeric1 tsp red chilli powder1 tsp salt½ tsp baking powder75g/2½oz Greek yoghurt, plus extra to servehandful roughly chopped fresh coriander2 spring onions, roughly choppedsunflower oil, for fryinggluten-free chutney or pickle, to serve 150g/5½oz red lentils, soaked in cold water overnight 1 tbsp chickpea flour 1 tsp ground cumin 1 tsp ground coriander 1 tsp ground turmeric 1 tsp red chilli powder 1 tsp salt ½ tsp baking powder 75g/2½oz Greek yoghurt, plus extra to serve handful roughly chopped fresh coriander 2 spring onions, roughly chopped sunflower oil, for frying gluten-free chutney or pickle, to serve Method To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside.Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes.Serve hot or at room temperature with yoghurt, pickle and chutney. To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside. To make the batter, rinse and drain the lentils, then add to a blender with 155ml/5fl oz water and the chickpea flour, cumin, coriander, turmeric, chilli powder, salt, baking powder and yoghurt, and blend to a smooth paste. Once smooth, transfer to a large bowl and add the fresh coriander and spring onions. Whisk well, ensuring that all ingredients are thoroughly mixed, and set aside. Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes. Heat a non-stick pancake or small frying pan over a medium heat. Once hot, brush the pan evenly with oil. With a small ladle, carefully pour in some batter and immediately spread across the pan to form pancakes. Brush a little more oil on top of the pancake and cook for 2–3 minutes on each side. Repeat to cook the remaining pancakes. Serve hot or at room temperature with yoghurt, pickle and chutney. Serve hot or at room temperature with yoghurt, pickle and chutney. Recipe tips Remember to soak your lentils overnight before you start cooking! These pancakes are great as part of a main meal, or as an accompaniment to a curry."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25deb3bdbfd0cc00e58"
} | cda28d57f69e4d3bc2cea9c3e9fe7074b2f44896b5bb0e7e26613d61084596c1 | Korean kimchi pancake recipe
An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_kimchi_pancake_23271_16x9.jpg A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal. Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars), 15g fat (of which 2g saturates), 2g fibre and 1.8g salt. 70g/2½oz plain flour1 tbsp cornflour½ tsp baking powderpinch sea salt1 large free-range egg yolk1 tbsp vegetable oil, plus extra for frying150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)1 large spring onion, trimmed and roughly chopped 70g/2½oz plain flour 1 tbsp cornflour ½ tsp baking powder pinch sea salt 1 large free-range egg yolk 1 tbsp vegetable oil, plus extra for frying 150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar) 1 large spring onion, trimmed and roughly chopped ½ tbsp soy sauce½ tsp rice wine vinegar½ tsp toasted sesame oilpinch gochugaru, or other red chilli flakes ½ tbsp soy sauce ½ tsp rice wine vinegar ½ tsp toasted sesame oil pinch gochugaru, or other red chilli flakes Method Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice. Fold the kimchi and spring onion into the batter along with the kimchi juice. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Recipe tips Gochugaru is a coarsely ground powder made from Korean red chillies. It is sold in Asian grocery stores and online, but if you can’t find it use regular dried chilli flakes instead. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/korean_kimchi_pancake_23271",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Korean kimchi pancake recipe",
"content": "An average of 4.6 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/korean_kimchi_pancake_23271_16x9.jpg A tasty Korean take on a savoury pancake. Serve as a quick brunch, lunch or supper, or as part of a Korean meal. Each serving provides 307 kcal, 5g protein, 36g carbohydrates (of which 2g sugars), 15g fat (of which 2g saturates), 2g fibre and 1.8g salt. 70g/2½oz plain flour1 tbsp cornflour½ tsp baking powderpinch sea salt1 large free-range egg yolk1 tbsp vegetable oil, plus extra for frying150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar)1 large spring onion, trimmed and roughly chopped 70g/2½oz plain flour 1 tbsp cornflour ½ tsp baking powder pinch sea salt 1 large free-range egg yolk 1 tbsp vegetable oil, plus extra for frying 150g/5½oz kimchi, roughly chopped, plus 1½ tbsp kimchi juice (from the jar) 1 large spring onion, trimmed and roughly chopped ½ tbsp soy sauce½ tsp rice wine vinegar½ tsp toasted sesame oilpinch gochugaru, or other red chilli flakes ½ tbsp soy sauce ½ tsp rice wine vinegar ½ tsp toasted sesame oil pinch gochugaru, or other red chilli flakes Method Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp.Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Whisk together the flour, cornflour, baking powder and sea salt in a jug. Add the egg yolk, oil and 4 tablespoons of cold water and whisk to make a thick batter. Fold the kimchi and spring onion into the batter along with the kimchi juice. Fold the kimchi and spring onion into the batter along with the kimchi juice. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp. Heat a splash of oil in a non-stick frying pan over a medium–high heat. Add the pancake batter, pushing it out with a wooden spatula so it reaches the edges. Cook for a couple of minutes until the bottom of the pancake is golden brown and the top just starts to set, then turn it over and cook for a few more minutes until both sides are browned and crisp. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Meanwhile, make the dipping sauce by whisking together all of the ingredients in a small bowl. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Slide the pancake from the pan and cut into bite-sized strips. Serve with the dipping sauce. Recipe tips Gochugaru is a coarsely ground powder made from Korean red chillies. It is sold in Asian grocery stores and online, but if you can’t find it use regular dried chilli flakes instead."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25deb3bdbfd0cc00e59"
} | 94d04f417ce3944a151ab2d1267f92f8379f10ae50cf5ff93f5335b66b2051d6 | Healthy steak pie recipe
An average of 2.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_steak_pie_24311_16x9.jpg Probably the fastest steak pie you’ll ever make! Cooking the pastry topping separately to the filling saves time and helps keep the beef tender and delicious. 320g/11½oz sheet ready-rolled puff pastry (you will only use half)1 tsp milk3 tsp sunflower oil250g/9oz thin frying steaks, cut into roughly 2cm/¾in pieces1 onion, finely chopped500g/1lb 2oz chestnut mushrooms, halved or quartered if large4 tsp plain flour1 tsp garlic powder (or 1 garlic clove, crushed)350ml/12fl oz beef stock (made with 1 beef stock cube)1 tbsp tomato purée1 tsp Worcestershire sauce1 tsp dried mixed herbssalt and freshly ground black pepper 320g/11½oz sheet ready-rolled puff pastry (you will only use half) 1 tsp milk 3 tsp sunflower oil 250g/9oz thin frying steaks, cut into roughly 2cm/¾in pieces 1 onion, finely chopped 500g/1lb 2oz chestnut mushrooms, halved or quartered if large 4 tsp plain flour 1 tsp garlic powder (or 1 garlic clove, crushed) 350ml/12fl oz beef stock (made with 1 beef stock cube) 1 tbsp tomato purée 1 tsp Worcestershire sauce 1 tsp dried mixed herbs salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Unroll the pastry and cut in half. Re-roll one half, wrap in foil and set aside or freeze for another time. Cut the remaining piece into 10–11 long strips. Place the pastry strips on the lined tray, weaving in and out to make a criss-cross lattice. Turn a 1 litre/1¾ pint pie dish or tin upside-down on top of the lattice and cut around it, leaving roughly 2cm/¾in on each side to allow for shrinkage. Remove the dish or tin, brush the pastry with a little milk and bake for 15–20 minutes, or until well risen and golden-brown.To make the filling, heat 1 teaspoon of the oil in a large frying pan over a high heat. Season the sliced beef all over with freshly ground black pepper. Fry the beef for just 2 minutes, or until lightly browned, and transfer to a plate.Return the pan to the heat, add the remaining oil and fry the onion and mushrooms for 5–6 minutes, stirring regularly until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Slowly add the stock, just a little at a time, stirring all the time. Add the tomato purée, Worcestershire sauce and dried herbs and bring to a simmer. Cook for 5 minutes, stirring regularly, then stir in the beef, heat through for a few seconds and immediately remove from the heat. (As the beef is very lean, it is important not to overcook it at this point.)Spoon the beef filling into the pie dish (see Recipe Tip below), top with the cooked puff pastry and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Unroll the pastry and cut in half. Re-roll one half, wrap in foil and set aside or freeze for another time. Cut the remaining piece into 10–11 long strips. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Unroll the pastry and cut in half. Re-roll one half, wrap in foil and set aside or freeze for another time. Cut the remaining piece into 10–11 long strips. Place the pastry strips on the lined tray, weaving in and out to make a criss-cross lattice. Turn a 1 litre/1¾ pint pie dish or tin upside-down on top of the lattice and cut around it, leaving roughly 2cm/¾in on each side to allow for shrinkage. Place the pastry strips on the lined tray, weaving in and out to make a criss-cross lattice. Turn a 1 litre/1¾ pint pie dish or tin upside-down on top of the lattice and cut around it, leaving roughly 2cm/¾in on each side to allow for shrinkage. Remove the dish or tin, brush the pastry with a little milk and bake for 15–20 minutes, or until well risen and golden-brown. Remove the dish or tin, brush the pastry with a little milk and bake for 15–20 minutes, or until well risen and golden-brown. To make the filling, heat 1 teaspoon of the oil in a large frying pan over a high heat. Season the sliced beef all over with freshly ground black pepper. Fry the beef for just 2 minutes, or until lightly browned, and transfer to a plate. To make the filling, heat 1 teaspoon of the oil in a large frying pan over a high heat. Season the sliced beef all over with freshly ground black pepper. Fry the beef for just 2 minutes, or until lightly browned, and transfer to a plate. Return the pan to the heat, add the remaining oil and fry the onion and mushrooms for 5–6 minutes, stirring regularly until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Return the pan to the heat, add the remaining oil and fry the onion and mushrooms for 5–6 minutes, stirring regularly until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Slowly add the stock, just a little at a time, stirring all the time. Add the tomato purée, Worcestershire sauce and dried herbs and bring to a simmer. Slowly add the stock, just a little at a time, stirring all the time. Add the tomato purée, Worcestershire sauce and dried herbs and bring to a simmer. Cook for 5 minutes, stirring regularly, then stir in the beef, heat through for a few seconds and immediately remove from the heat. (As the beef is very lean, it is important not to overcook it at this point.) Cook for 5 minutes, stirring regularly, then stir in the beef, heat through for a few seconds and immediately remove from the heat. (As the beef is very lean, it is important not to overcook it at this point.) Spoon the beef filling into the pie dish (see Recipe Tip below), top with the cooked puff pastry and serve. Spoon the beef filling into the pie dish (see Recipe Tip below), top with the cooked puff pastry and serve. Recipe tips Using frying steaks, usually sold in packs of 2–3, make this pie cost-effective and quick. They are very lean, so only need to be cooked briefly. You’ll find frying steak in most supermarkets, or your butcher will be able to cut them for you. If you don’t have a large wide-based frying pan, you may need to cook the mushrooms in a couple of batches and then return them to the pan before sprinkling over the flour. If using a ceramic pie dish, warm briefly in the oven before spooning in the hot filling. This is less important if using an enamel or metal pie dish. You can reduce the calories further by using spray oil for frying if you like. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lighter_steak_pie_24311",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Healthy steak pie recipe",
"content": "An average of 2.7 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lighter_steak_pie_24311_16x9.jpg Probably the fastest steak pie you’ll ever make! Cooking the pastry topping separately to the filling saves time and helps keep the beef tender and delicious. 320g/11½oz sheet ready-rolled puff pastry (you will only use half)1 tsp milk3 tsp sunflower oil250g/9oz thin frying steaks, cut into roughly 2cm/¾in pieces1 onion, finely chopped500g/1lb 2oz chestnut mushrooms, halved or quartered if large4 tsp plain flour1 tsp garlic powder (or 1 garlic clove, crushed)350ml/12fl oz beef stock (made with 1 beef stock cube)1 tbsp tomato purée1 tsp Worcestershire sauce1 tsp dried mixed herbssalt and freshly ground black pepper 320g/11½oz sheet ready-rolled puff pastry (you will only use half) 1 tsp milk 3 tsp sunflower oil 250g/9oz thin frying steaks, cut into roughly 2cm/¾in pieces 1 onion, finely chopped 500g/1lb 2oz chestnut mushrooms, halved or quartered if large 4 tsp plain flour 1 tsp garlic powder (or 1 garlic clove, crushed) 350ml/12fl oz beef stock (made with 1 beef stock cube) 1 tbsp tomato purée 1 tsp Worcestershire sauce 1 tsp dried mixed herbs salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Unroll the pastry and cut in half. Re-roll one half, wrap in foil and set aside or freeze for another time. Cut the remaining piece into 10–11 long strips. Place the pastry strips on the lined tray, weaving in and out to make a criss-cross lattice. Turn a 1 litre/1¾ pint pie dish or tin upside-down on top of the lattice and cut around it, leaving roughly 2cm/¾in on each side to allow for shrinkage. Remove the dish or tin, brush the pastry with a little milk and bake for 15–20 minutes, or until well risen and golden-brown.To make the filling, heat 1 teaspoon of the oil in a large frying pan over a high heat. Season the sliced beef all over with freshly ground black pepper. Fry the beef for just 2 minutes, or until lightly browned, and transfer to a plate.Return the pan to the heat, add the remaining oil and fry the onion and mushrooms for 5–6 minutes, stirring regularly until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Slowly add the stock, just a little at a time, stirring all the time. Add the tomato purée, Worcestershire sauce and dried herbs and bring to a simmer. Cook for 5 minutes, stirring regularly, then stir in the beef, heat through for a few seconds and immediately remove from the heat. (As the beef is very lean, it is important not to overcook it at this point.)Spoon the beef filling into the pie dish (see Recipe Tip below), top with the cooked puff pastry and serve. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Unroll the pastry and cut in half. Re-roll one half, wrap in foil and set aside or freeze for another time. Cut the remaining piece into 10–11 long strips. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Unroll the pastry and cut in half. Re-roll one half, wrap in foil and set aside or freeze for another time. Cut the remaining piece into 10–11 long strips. Place the pastry strips on the lined tray, weaving in and out to make a criss-cross lattice. Turn a 1 litre/1¾ pint pie dish or tin upside-down on top of the lattice and cut around it, leaving roughly 2cm/¾in on each side to allow for shrinkage. Place the pastry strips on the lined tray, weaving in and out to make a criss-cross lattice. Turn a 1 litre/1¾ pint pie dish or tin upside-down on top of the lattice and cut around it, leaving roughly 2cm/¾in on each side to allow for shrinkage. Remove the dish or tin, brush the pastry with a little milk and bake for 15–20 minutes, or until well risen and golden-brown. Remove the dish or tin, brush the pastry with a little milk and bake for 15–20 minutes, or until well risen and golden-brown. To make the filling, heat 1 teaspoon of the oil in a large frying pan over a high heat. Season the sliced beef all over with freshly ground black pepper. Fry the beef for just 2 minutes, or until lightly browned, and transfer to a plate. To make the filling, heat 1 teaspoon of the oil in a large frying pan over a high heat. Season the sliced beef all over with freshly ground black pepper. Fry the beef for just 2 minutes, or until lightly browned, and transfer to a plate. Return the pan to the heat, add the remaining oil and fry the onion and mushrooms for 5–6 minutes, stirring regularly until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Return the pan to the heat, add the remaining oil and fry the onion and mushrooms for 5–6 minutes, stirring regularly until lightly browned. Sprinkle over the flour and garlic powder (or crushed garlic) and stir well. Slowly add the stock, just a little at a time, stirring all the time. Add the tomato purée, Worcestershire sauce and dried herbs and bring to a simmer. Slowly add the stock, just a little at a time, stirring all the time. Add the tomato purée, Worcestershire sauce and dried herbs and bring to a simmer. Cook for 5 minutes, stirring regularly, then stir in the beef, heat through for a few seconds and immediately remove from the heat. (As the beef is very lean, it is important not to overcook it at this point.) Cook for 5 minutes, stirring regularly, then stir in the beef, heat through for a few seconds and immediately remove from the heat. (As the beef is very lean, it is important not to overcook it at this point.) Spoon the beef filling into the pie dish (see Recipe Tip below), top with the cooked puff pastry and serve. Spoon the beef filling into the pie dish (see Recipe Tip below), top with the cooked puff pastry and serve. Recipe tips Using frying steaks, usually sold in packs of 2–3, make this pie cost-effective and quick. They are very lean, so only need to be cooked briefly. You’ll find frying steak in most supermarkets, or your butcher will be able to cut them for you. If you don’t have a large wide-based frying pan, you may need to cook the mushrooms in a couple of batches and then return them to the pan before sprinkling over the flour. If using a ceramic pie dish, warm briefly in the oven before spooning in the hot filling. This is less important if using an enamel or metal pie dish. You can reduce the calories further by using spray oil for frying if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25deb3bdbfd0cc00e5a"
} | 627eadced04e1b2da964bb0cdb4d6f1cd5c7fde6438890ee12767b09eb24d3b4 | Sweet potato wedges recipe
An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatowedges_83345_16x9.jpg Sweet potato wedges make a great alternative to potato and count as one of your 5-a-day. These wedges provide 229 kcal, 2g protein, 30g carbohydrate (of which 8g sugars), 11g fat (of which 2g saturates), 5g fibre and 0.2g salt per portion. 2 sweet potato, cut into wedges4 tbsp olive oil1 tbsp thyme leavessalt and freshly ground black pepperchervil, to garnish 2 sweet potato, cut into wedges 4 tbsp olive oil 1 tbsp thyme leaves salt and freshly ground black pepper chervil, to garnish Method Preheat the oven to 200C/400F/Gas 6.Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper.Roast in the oven for 15-20 minutes, until lightly browned.Serve in a warm bowl and garnish with chervil. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper. Roast in the oven for 15-20 minutes, until lightly browned. Roast in the oven for 15-20 minutes, until lightly browned. Serve in a warm bowl and garnish with chervil. Serve in a warm bowl and garnish with chervil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweetpotatowedges_83345",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet potato wedges recipe",
"content": "An average of 3.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sweetpotatowedges_83345_16x9.jpg Sweet potato wedges make a great alternative to potato and count as one of your 5-a-day. These wedges provide 229 kcal, 2g protein, 30g carbohydrate (of which 8g sugars), 11g fat (of which 2g saturates), 5g fibre and 0.2g salt per portion. 2 sweet potato, cut into wedges4 tbsp olive oil1 tbsp thyme leavessalt and freshly ground black pepperchervil, to garnish 2 sweet potato, cut into wedges 4 tbsp olive oil 1 tbsp thyme leaves salt and freshly ground black pepper chervil, to garnish Method Preheat the oven to 200C/400F/Gas 6.Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper.Roast in the oven for 15-20 minutes, until lightly browned.Serve in a warm bowl and garnish with chervil. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper. Roast in the oven for 15-20 minutes, until lightly browned. Roast in the oven for 15-20 minutes, until lightly browned. Serve in a warm bowl and garnish with chervil. Serve in a warm bowl and garnish with chervil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25deb3bdbfd0cc00e5b"
} | b76afc3fcc0141783e883c97fb5edb196cce95c3418123fad4c4c7903d4bd8b5 | Ratatouille recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ratatouille_19540_16x9.jpg Our ratatouille recipe is great to have on hand for an easy lunch or jacket potato topping. Rich tomato sauce with soft aubergine, courgette and peppers – this vegetarian dish will be a favourite with everyone. Each serving provides 223kcal, 5.5g protein, 17.5g carbohydrate (of which 16g sugars), 12g fat (of which 2g saturates), 10g fibre and 0g salt. 2 aubergines4 small courgettes2 red peppers4 large tomatoes4 tbsp olive oil2 onions, chopped2 garlic cloves, crushed½ tsp sugarsalt and freshly ground black peppersmall bunch basil, roughly torn 2 aubergines 4 small courgettes 2 red peppers 4 large tomatoes 4 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed ½ tsp sugar salt and freshly ground black pepper small bunch basil, roughly torn Method Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces. To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh.Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Add the aubergines and courgettes, increase the heat slightly and cook for 2–3 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes.Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve. Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces. Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces. To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh. To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh. Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Add the aubergines and courgettes, increase the heat slightly and cook for 2–3 minutes. Add the aubergines and courgettes, increase the heat slightly and cook for 2–3 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes. Add the tomatoes to the pan and cook for a further 10 minutes. Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve. Scatter the ratatouille with the remaining basil and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ratatouille_19540",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Ratatouille recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ratatouille_19540_16x9.jpg Our ratatouille recipe is great to have on hand for an easy lunch or jacket potato topping. Rich tomato sauce with soft aubergine, courgette and peppers – this vegetarian dish will be a favourite with everyone. Each serving provides 223kcal, 5.5g protein, 17.5g carbohydrate (of which 16g sugars), 12g fat (of which 2g saturates), 10g fibre and 0g salt. 2 aubergines4 small courgettes2 red peppers4 large tomatoes4 tbsp olive oil2 onions, chopped2 garlic cloves, crushed½ tsp sugarsalt and freshly ground black peppersmall bunch basil, roughly torn 2 aubergines 4 small courgettes 2 red peppers 4 large tomatoes 4 tbsp olive oil 2 onions, chopped 2 garlic cloves, crushed ½ tsp sugar salt and freshly ground black pepper small bunch basil, roughly torn Method Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces. To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh.Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Add the aubergines and courgettes, increase the heat slightly and cook for 2–3 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes.Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve. Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces. Cut the aubergines into quarters lengthways, then cut the quarters into 2.5cm/1in slices. Cut the courgettes into 2.5cm/1in slices. De-seed the peppers and cut them into bite-sized pieces. To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh. To peel the tomatoes, score a cross in the base of each tomato and place them in a heatproof bowl. Pour over enough boiling water to cover and set aside for a minute. Drain and, when cool enough to handle, peel away the skins. Roughly chop the flesh. Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Heat the oil in a flameproof casserole or heavy-based saucepan. Add the onions and cook over a gentle heat for 8–10 minutes, stirring occasionally, until golden-brown and very tender. Add the aubergines and courgettes, increase the heat slightly and cook for 2–3 minutes. Add the aubergines and courgettes, increase the heat slightly and cook for 2–3 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes. Stir in the peppers, garlic, sugar, some salt and pepper and half the basil. Mix well and cover with a lid. Cook over a very gentle heat for 20 minutes. Add the tomatoes to the pan and cook for a further 10 minutes. Add the tomatoes to the pan and cook for a further 10 minutes. Scatter the ratatouille with the remaining basil and serve. Scatter the ratatouille with the remaining basil and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25eeb3bdbfd0cc00e5c"
} | c640d029032d6cd50b434f520849187d707e101b82c5ab5a9394f0ac17b0eea4 | Nigel Slater's shepherd's pie with spiced parsnip mash recipe
An average of 3.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shepherdspiewithspic_83899_16x9.jpg Using parsnips instead of potatoes adds a gently sweetness to Nigel Slater's brilliant shepherd's pie recipe. This meal provides 814 kcal, 49g protein, 39g carbohydrate (of which 18.5g sugars), 56g fat (of which 29g saturates), 17g fibre and 1.4g salt per portion. 900g/2lbs large parsnips, peeled and cut into large chunks2 onions, sliced50g/2oz butterlarge pinch ground cumin1 tbsp freshly ground coriander seeds1 tbsp garam masalaabout 50g/2oz butter salt and freshly ground black pepper 900g/2lbs large parsnips, peeled and cut into large chunks 2 onions, sliced 50g/2oz butter large pinch ground cumin 1 tbsp freshly ground coriander seeds 1 tbsp garam masala about 50g/2oz butter salt and freshly ground black pepper 2 leeks or onions, chopped1 carrot, diced3 tbsp dripping or butter4 chestnut mushrooms, sliced450g/1lb leftover roast lamb, chopped, or raw lamb mince1 tbsp flour1 tbsp tomato purée250ml/9 oz hot lamb or chicken stock1 bay leaf 1 sprig thyme1 tbsp Worcestershire sauce 2 leeks or onions, chopped 1 carrot, diced 3 tbsp dripping or butter 4 chestnut mushrooms, sliced 450g/1lb leftover roast lamb, chopped, or raw lamb mince 1 tbsp flour 1 tbsp tomato purée 250ml/9 oz hot lamb or chicken stock 1 bay leaf 1 sprig thyme 1 tbsp Worcestershire sauce Method Simmer the parsnips in salted water until tender - about 15 to 20 minutes.While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent.Stir in the spices and continue cooking for a further two minutes, until fragrant.Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside.In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges.Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary.Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked.Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil.Turn down the heat and leave to simmer very gently for 25-30 minutes. Preheat the oven to 190C/375F/Gas 5.Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous.Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown. Simmer the parsnips in salted water until tender - about 15 to 20 minutes. Simmer the parsnips in salted water until tender - about 15 to 20 minutes. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent. Stir in the spices and continue cooking for a further two minutes, until fragrant. Stir in the spices and continue cooking for a further two minutes, until fragrant. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil. Turn down the heat and leave to simmer very gently for 25-30 minutes. Turn down the heat and leave to simmer very gently for 25-30 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/shepherdspiewithspic_83899",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nigel Slater's shepherd's pie with spiced parsnip mash recipe",
"content": "An average of 3.8 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/shepherdspiewithspic_83899_16x9.jpg Using parsnips instead of potatoes adds a gently sweetness to Nigel Slater's brilliant shepherd's pie recipe. This meal provides 814 kcal, 49g protein, 39g carbohydrate (of which 18.5g sugars), 56g fat (of which 29g saturates), 17g fibre and 1.4g salt per portion. 900g/2lbs large parsnips, peeled and cut into large chunks2 onions, sliced50g/2oz butterlarge pinch ground cumin1 tbsp freshly ground coriander seeds1 tbsp garam masalaabout 50g/2oz butter salt and freshly ground black pepper 900g/2lbs large parsnips, peeled and cut into large chunks 2 onions, sliced 50g/2oz butter large pinch ground cumin 1 tbsp freshly ground coriander seeds 1 tbsp garam masala about 50g/2oz butter salt and freshly ground black pepper 2 leeks or onions, chopped1 carrot, diced3 tbsp dripping or butter4 chestnut mushrooms, sliced450g/1lb leftover roast lamb, chopped, or raw lamb mince1 tbsp flour1 tbsp tomato purée250ml/9 oz hot lamb or chicken stock1 bay leaf 1 sprig thyme1 tbsp Worcestershire sauce 2 leeks or onions, chopped 1 carrot, diced 3 tbsp dripping or butter 4 chestnut mushrooms, sliced 450g/1lb leftover roast lamb, chopped, or raw lamb mince 1 tbsp flour 1 tbsp tomato purée 250ml/9 oz hot lamb or chicken stock 1 bay leaf 1 sprig thyme 1 tbsp Worcestershire sauce Method Simmer the parsnips in salted water until tender - about 15 to 20 minutes.While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent.Stir in the spices and continue cooking for a further two minutes, until fragrant.Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside.In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges.Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary.Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked.Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil.Turn down the heat and leave to simmer very gently for 25-30 minutes. Preheat the oven to 190C/375F/Gas 5.Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous.Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown. Simmer the parsnips in salted water until tender - about 15 to 20 minutes. Simmer the parsnips in salted water until tender - about 15 to 20 minutes. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent. While they are cooking, fry the onions in the butter over a moderate heat until soft and translucent. Stir in the spices and continue cooking for a further two minutes, until fragrant. Stir in the spices and continue cooking for a further two minutes, until fragrant. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside. Drain the parsnips. Mash them with a potato masher, stirring in the butter, salt and freshly ground black pepper, then the sliced onions. Set aside. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges. In a large pan, cook the chopped leeks (or onions) and the diced carrot with the dripping or butter, until they are meltingly soft and golden - don't worry if they have caught slightly at the edges. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary. Add the sliced mushrooms and cook for a further five minutes, then stir in the minced meat. The meat must brown a little here and there, so do not stir it too often. Leave to cook for five minutes or so, breaking it up as necessary. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked. Add the flour and the tomato purée. Continue to cook, stirring regularly, for three or four minutes - tomato purée is bitter if not thoroughly cooked. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil. Pour on the hot stock, add a bay leaf and a sprig of thyme and bring to the boil. Turn down the heat and leave to simmer very gently for 25-30 minutes. Turn down the heat and leave to simmer very gently for 25-30 minutes. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous. Season the filling with salt, Worcestershire sauce and a few grinds of black pepper - be generous. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown. Scoop the mixture into a large baking dish and spoon dollops of mashed parsnip over the top. Bake for about 25 minutes until the topping is golden brown."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25eeb3bdbfd0cc00e5d"
} | a8bb020730ea9dcb858e88affe7f3b69b08fe04330f2b32e4c093f76c59a7d66 | The surprising ingredient that makes delicious meals for just over £1
by Romy Gill, MBE, chef When I was growing up in India, lentils were a staple part of our diet. Mum used to make all sorts of lentil dals as part of our thali meal, and thanks to her I always have lentils in my kitchen cupboard. Red lentils are among my favourite pulses, as they’re quick to cook, healthy and versatile – and a 500g bag costs a little over £1. In India, they’re used to add texture, flavour and protein to dishes including dals, soups, curries, flatbreads, pancakes and fritters. How to make dal One of the most common uses for red lentils in India is dal, a hearty and creamy dish. But there’s no such thing as ‘Indian food’: each region, town, village and even household makes dal very differently. I’m Punjabi, but was born in West Bengal, where my dad worked in a steel plant alongside people from many Indian states. It meant I was brought up understanding different ways of cooking Indian food, using various recipes, spice blends and techniques for the same dish. Our dal was very different from that of our Bengali neighbour, which was different again from the dals cooked by our friends from Kerala, Telangana, Nepal and other regions. Mum would soak the lentils for 20-30 minutes to remove the starch (it helps them cook more quickly), then rinse and cook them in a pan of water with salt and turmeric for 30 minutes. You need about 350ml water to 100g lentils, depending on the consistency you want. In a separate pan, Mum would make a tadka, or tarka – a tempered mixture of spices, herbs, onions and tomatoes that can made in a huge number of ways. Her go-to tadka for a red lentil dal included onions (or shallots or spring onions, depending on what we had), ginger, garlic, red or green chillies, garam masala, cumin seeds, tomatoes, and fresh coriander or dried methi (fenugreek) leaves. Once the dal was cooked, she would add the tadka, stir well, and cook for a few minutes longer. Try adding chopped summer squashes or pumpkin with the lentils or spinach or peas with the tadka – they’ll make the dal even more delicious and comforting, and a meal in itself. How to make a delicious tadka A dal can taste very different, depending on the tadka you use – Mum made about 15 variations. To make the tadka, heat ghee, butter or oil in a frying pan over a medium heat, then add whole spices and fry for 1 minute, or until they start to sizzle. Add finely grated fresh ginger and garlic and fry for 1 minute. Next, add chopped red or brown onions, shallots or spring onions and fry for 3-4 minutes, before adding chopped tomatoes and green chillies and cooking for 2-3 minutes. Finally, add your ground spices and chopped coriander, mix well and cook for 2 minutes, then leave to rest. Here are three tadka ideas: 1 teaspoon each of nigella seeds, grated fresh root ginger, tomato purée and ground coriander, 4 cloves of finely chopped garlic (or to taste), and 1-2 teaspoons of red chilli powder. 1 teaspoon each of black mustard seeds, tamarind paste, red chilli powder, ground cumin or garam masala and ground coriander, 6 fresh curry leaves, and 2 sliced green chillies. 1 tsp of panch phoron, 4 cloves of finely chopped garlic (or to taste), 2-3 sliced green chillies, and 3 chopped spring onions (both the white and green parts). Romy Gill MBE is a chef, food writer, author and broadcaster, and a chef on BBC One’s Ready Steady Cook. She was the owner and head chef at Romy’s Kitchen in Thornbury, South Gloucestershire. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/articles/red_lentils",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "The surprising ingredient that makes delicious meals for just over £1",
"content": "by Romy Gill, MBE, chef When I was growing up in India, lentils were a staple part of our diet. Mum used to make all sorts of lentil dals as part of our thali meal, and thanks to her I always have lentils in my kitchen cupboard. Red lentils are among my favourite pulses, as they’re quick to cook, healthy and versatile – and a 500g bag costs a little over £1. In India, they’re used to add texture, flavour and protein to dishes including dals, soups, curries, flatbreads, pancakes and fritters. How to make dal One of the most common uses for red lentils in India is dal, a hearty and creamy dish. But there’s no such thing as ‘Indian food’: each region, town, village and even household makes dal very differently. I’m Punjabi, but was born in West Bengal, where my dad worked in a steel plant alongside people from many Indian states. It meant I was brought up understanding different ways of cooking Indian food, using various recipes, spice blends and techniques for the same dish. Our dal was very different from that of our Bengali neighbour, which was different again from the dals cooked by our friends from Kerala, Telangana, Nepal and other regions. Mum would soak the lentils for 20-30 minutes to remove the starch (it helps them cook more quickly), then rinse and cook them in a pan of water with salt and turmeric for 30 minutes. You need about 350ml water to 100g lentils, depending on the consistency you want. In a separate pan, Mum would make a tadka, or tarka – a tempered mixture of spices, herbs, onions and tomatoes that can made in a huge number of ways. Her go-to tadka for a red lentil dal included onions (or shallots or spring onions, depending on what we had), ginger, garlic, red or green chillies, garam masala, cumin seeds, tomatoes, and fresh coriander or dried methi (fenugreek) leaves. Once the dal was cooked, she would add the tadka, stir well, and cook for a few minutes longer. Try adding chopped summer squashes or pumpkin with the lentils or spinach or peas with the tadka – they’ll make the dal even more delicious and comforting, and a meal in itself. How to make a delicious tadka A dal can taste very different, depending on the tadka you use – Mum made about 15 variations. To make the tadka, heat ghee, butter or oil in a frying pan over a medium heat, then add whole spices and fry for 1 minute, or until they start to sizzle. Add finely grated fresh ginger and garlic and fry for 1 minute. Next, add chopped red or brown onions, shallots or spring onions and fry for 3-4 minutes, before adding chopped tomatoes and green chillies and cooking for 2-3 minutes. Finally, add your ground spices and chopped coriander, mix well and cook for 2 minutes, then leave to rest. Here are three tadka ideas: 1 teaspoon each of nigella seeds, grated fresh root ginger, tomato purée and ground coriander, 4 cloves of finely chopped garlic (or to taste), and 1-2 teaspoons of red chilli powder. 1 teaspoon each of black mustard seeds, tamarind paste, red chilli powder, ground cumin or garam masala and ground coriander, 6 fresh curry leaves, and 2 sliced green chillies. 1 tsp of panch phoron, 4 cloves of finely chopped garlic (or to taste), 2-3 sliced green chillies, and 3 chopped spring onions (both the white and green parts). Romy Gill MBE is a chef, food writer, author and broadcaster, and a chef on BBC One’s Ready Steady Cook. She was the owner and head chef at Romy’s Kitchen in Thornbury, South Gloucestershire."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25eeb3bdbfd0cc00e5e"
} | baaf0b6e77300a3b4ace163d4206802f678290011d1e6c4428590bab1b88b6fc | Pickled beetroot recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pickled_beetroot_43096_16x9.jpg A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel, barbecued foods or served simply with a good cheddar and crusty bread. For this recipe you will need two 500ml/18fl oz sterilised jars. 500–600g/1lb 2–5oz fresh beetroot 1 eating apple1 small onion or banana shallot 1 tsp sea salt 2 tsp cornflour1 tsp smoked paprika½ tsp ground cumin½ tsp ground coriander pinch coarsely ground black pepper 175ml/6fl oz cider vinegar 75g/2½oz granulated sugar 4 mint leaves 500–600g/1lb 2–5oz fresh beetroot 1 eating apple 1 small onion or banana shallot 1 tsp sea salt 2 tsp cornflour 1 tsp smoked paprika ½ tsp ground cumin ½ tsp ground coriander pinch coarsely ground black pepper 175ml/6fl oz cider vinegar 75g/2½oz granulated sugar 4 mint leaves Method Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the beetroot into a bowl of cold water to prevent them cooking any further. When cool enough to handle, rub the skins lightly to remove. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into similar sized pieces as the beetroot. Chop the onion or shallot into similar sized pieces. Place the beetroot, apple and onion in a bowl and sprinkle with the salt. Blend together the cornflour, paprika, cumin, coriander and black pepper with 50ml/2fl oz water. Set aside. Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan. Place over a low heat and stir until the sugar is dissolved. Scrape in the cornflour paste and bring to a simmer, stirring until the mixture has slightly thickened. Add the prepared beetroot, apple and onion to the pan and simmer for 3–5 minutes, or until the beetroot is cooked throughout but still holding it's shape (if your cubes are on the large side you might need to cook the mixture for a little longer). Remove from the heat. Spoon into the sterilised jars filling to the brim and tucking in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar). Seal with a vinegar-safe lid and invert the jars for a minute or so to ensure the lids are sterilised, then turn the right way up and leave to cool.The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks. Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the beetroot into a bowl of cold water to prevent them cooking any further. When cool enough to handle, rub the skins lightly to remove. Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the beetroot into a bowl of cold water to prevent them cooking any further. When cool enough to handle, rub the skins lightly to remove. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into similar sized pieces as the beetroot. Chop the onion or shallot into similar sized pieces. Place the beetroot, apple and onion in a bowl and sprinkle with the salt. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into similar sized pieces as the beetroot. Chop the onion or shallot into similar sized pieces. Place the beetroot, apple and onion in a bowl and sprinkle with the salt. Blend together the cornflour, paprika, cumin, coriander and black pepper with 50ml/2fl oz water. Set aside. Blend together the cornflour, paprika, cumin, coriander and black pepper with 50ml/2fl oz water. Set aside. Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan. Place over a low heat and stir until the sugar is dissolved. Scrape in the cornflour paste and bring to a simmer, stirring until the mixture has slightly thickened. Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan. Place over a low heat and stir until the sugar is dissolved. Scrape in the cornflour paste and bring to a simmer, stirring until the mixture has slightly thickened. Add the prepared beetroot, apple and onion to the pan and simmer for 3–5 minutes, or until the beetroot is cooked throughout but still holding it's shape (if your cubes are on the large side you might need to cook the mixture for a little longer). Remove from the heat. Spoon into the sterilised jars filling to the brim and tucking in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar). Seal with a vinegar-safe lid and invert the jars for a minute or so to ensure the lids are sterilised, then turn the right way up and leave to cool. Add the prepared beetroot, apple and onion to the pan and simmer for 3–5 minutes, or until the beetroot is cooked throughout but still holding it's shape (if your cubes are on the large side you might need to cook the mixture for a little longer). Remove from the heat. Spoon into the sterilised jars filling to the brim and tucking in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar). Seal with a vinegar-safe lid and invert the jars for a minute or so to ensure the lids are sterilised, then turn the right way up and leave to cool. The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks. The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks. Recipe tips How to sterilise jars: prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pickled_beetroot_43096",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pickled beetroot 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/pickled_beetroot_43096_16x9.jpg A far cry from soggy overly-vinegared beetroot, this lightly spiced pickled beetroot is crunchy and captures the rich earthiness of fresh beetroot. It’s especially good with pan-fried mackerel, barbecued foods or served simply with a good cheddar and crusty bread. For this recipe you will need two 500ml/18fl oz sterilised jars. 500–600g/1lb 2–5oz fresh beetroot 1 eating apple1 small onion or banana shallot 1 tsp sea salt 2 tsp cornflour1 tsp smoked paprika½ tsp ground cumin½ tsp ground coriander pinch coarsely ground black pepper 175ml/6fl oz cider vinegar 75g/2½oz granulated sugar 4 mint leaves 500–600g/1lb 2–5oz fresh beetroot 1 eating apple 1 small onion or banana shallot 1 tsp sea salt 2 tsp cornflour 1 tsp smoked paprika ½ tsp ground cumin ½ tsp ground coriander pinch coarsely ground black pepper 175ml/6fl oz cider vinegar 75g/2½oz granulated sugar 4 mint leaves Method Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the beetroot into a bowl of cold water to prevent them cooking any further. When cool enough to handle, rub the skins lightly to remove. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into similar sized pieces as the beetroot. Chop the onion or shallot into similar sized pieces. Place the beetroot, apple and onion in a bowl and sprinkle with the salt. Blend together the cornflour, paprika, cumin, coriander and black pepper with 50ml/2fl oz water. Set aside. Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan. Place over a low heat and stir until the sugar is dissolved. Scrape in the cornflour paste and bring to a simmer, stirring until the mixture has slightly thickened. Add the prepared beetroot, apple and onion to the pan and simmer for 3–5 minutes, or until the beetroot is cooked throughout but still holding it's shape (if your cubes are on the large side you might need to cook the mixture for a little longer). Remove from the heat. Spoon into the sterilised jars filling to the brim and tucking in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar). Seal with a vinegar-safe lid and invert the jars for a minute or so to ensure the lids are sterilised, then turn the right way up and leave to cool.The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks. Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the beetroot into a bowl of cold water to prevent them cooking any further. When cool enough to handle, rub the skins lightly to remove. Wash the beetroot well, leaving the roots and trimmed stalks intact. Put in a pan, cover with cold water, bring to a simmer and cook for 10 minutes. Remove from the heat, drain and then plunge the beetroot into a bowl of cold water to prevent them cooking any further. When cool enough to handle, rub the skins lightly to remove. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into similar sized pieces as the beetroot. Chop the onion or shallot into similar sized pieces. Place the beetroot, apple and onion in a bowl and sprinkle with the salt. Chop the beetroot into small cubes (ideally less than 1cm/½in). Halve, quarter and core the apple (no need to peel) and cut into similar sized pieces as the beetroot. Chop the onion or shallot into similar sized pieces. Place the beetroot, apple and onion in a bowl and sprinkle with the salt. Blend together the cornflour, paprika, cumin, coriander and black pepper with 50ml/2fl oz water. Set aside. Blend together the cornflour, paprika, cumin, coriander and black pepper with 50ml/2fl oz water. Set aside. Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan. Place over a low heat and stir until the sugar is dissolved. Scrape in the cornflour paste and bring to a simmer, stirring until the mixture has slightly thickened. Put the vinegar, 175ml/6fl oz water and the sugar in a large saucepan. Place over a low heat and stir until the sugar is dissolved. Scrape in the cornflour paste and bring to a simmer, stirring until the mixture has slightly thickened. Add the prepared beetroot, apple and onion to the pan and simmer for 3–5 minutes, or until the beetroot is cooked throughout but still holding it's shape (if your cubes are on the large side you might need to cook the mixture for a little longer). Remove from the heat. Spoon into the sterilised jars filling to the brim and tucking in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar). Seal with a vinegar-safe lid and invert the jars for a minute or so to ensure the lids are sterilised, then turn the right way up and leave to cool. Add the prepared beetroot, apple and onion to the pan and simmer for 3–5 minutes, or until the beetroot is cooked throughout but still holding it's shape (if your cubes are on the large side you might need to cook the mixture for a little longer). Remove from the heat. Spoon into the sterilised jars filling to the brim and tucking in a couple of mint leaves here and there (make sure everything is covered by the spicy vinegar). Seal with a vinegar-safe lid and invert the jars for a minute or so to ensure the lids are sterilised, then turn the right way up and leave to cool. The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks. The pickle can be eaten straight away. Otherwise keep in a cool place for up to 6 months. Once opened, store in the fridge for up to 8 weeks. Recipe tips How to sterilise jars: prepare your jars and lids shortly before you need them. You can do this by putting them through a hot (60C) dishwasher cycle shortly before you need them (don’t try to dry them with a tea towel, let them air dry) or wash them in hot water then place in an oven preheated to 140C/120C Fan/Gas 1 for 15 minutes (switch off the oven and leave the jars inside until needed). Alternatively, place the jars in a large stock pot with a clean folded cloth or trivet placed on the base, cover the jars completely with cold water and bring to simmering point (90C) for 10 minutes. Remove the pan from the heat and leave the jars in the hot water until you need them. When your preserve is ready, carefully remove the jars from the pan, tipping out the water as you do so – a pair of bottling tongs makes this job easy, but otherwise use ordinary tongs."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25eeb3bdbfd0cc00e5f"
} | 70b0d783d51ac564083772ddad3a2818d75f7951606788ed6f9b9c1b080a3dd1 | Easy courgette cake recipe
An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgettebread_85718_16x9.jpg This simple, subtly spicy easy courgette cake is deliciously moist and a great way to use up a glut of courgettes. Each serving provides 209 kcal, 4g protein, 32g carbohydrate (of which 18g sugars), 7g fat (of which 1g saturates), 1g fibre and 0.5g salt. 80ml/2¾fl oz vegetable oil, plus extra for greasing150g/5½oz light brown sugar2 free-range eggs160g/5⅔oz courgette, coarsely grated180g/6⅓oz plain flour2 tsp baking powder2 tsp ground cinnamon¼ tsp fine salt2 tbsp demerara sugar, for sprinkling 80ml/2¾fl oz vegetable oil, plus extra for greasing 150g/5½oz light brown sugar 2 free-range eggs 160g/5⅔oz courgette, coarsely grated 180g/6⅓oz plain flour 2 tsp baking powder 2 tsp ground cinnamon ¼ tsp fine salt 2 tbsp demerara sugar, for sprinkling Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper. In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Recipe tips For extra texture and flavour in this courgette cake, stir 70g/2½oz each of chopped walnuts and raisins into the batter just before pouring into the tin. For extra decadence, drizzle with a lemony icing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/courgettebread_85718",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy courgette cake recipe",
"content": "An average of 4.6 out of 5 stars from 46 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgettebread_85718_16x9.jpg This simple, subtly spicy easy courgette cake is deliciously moist and a great way to use up a glut of courgettes. Each serving provides 209 kcal, 4g protein, 32g carbohydrate (of which 18g sugars), 7g fat (of which 1g saturates), 1g fibre and 0.5g salt. 80ml/2¾fl oz vegetable oil, plus extra for greasing150g/5½oz light brown sugar2 free-range eggs160g/5⅔oz courgette, coarsely grated180g/6⅓oz plain flour2 tsp baking powder2 tsp ground cinnamon¼ tsp fine salt2 tbsp demerara sugar, for sprinkling 80ml/2¾fl oz vegetable oil, plus extra for greasing 150g/5½oz light brown sugar 2 free-range eggs 160g/5⅔oz courgette, coarsely grated 180g/6⅓oz plain flour 2 tsp baking powder 2 tsp ground cinnamon ¼ tsp fine salt 2 tbsp demerara sugar, for sprinkling Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper.In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 900g/2lb loaf tin and line with a long strip of baking paper. In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a bowl, mix together the oil, light brown sugar and eggs until smooth. Stir in the grated courgette. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. In a separate bowl, mix together the flour, baking powder, cinnamon and salt. Tip the dry ingredients into the courgette mixture and stir until just combined. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Transfer the batter to the prepared loaf tin and sprinkle the top with demerara sugar. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Bake for 45–55 minutes, or until a skewer inserted into the centre of the loaf comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack and leave to cool completely before slicing. Recipe tips For extra texture and flavour in this courgette cake, stir 70g/2½oz each of chopped walnuts and raisins into the batter just before pouring into the tin. For extra decadence, drizzle with a lemony icing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25feb3bdbfd0cc00e60"
} | e3d0535ae299aeec3981e8d48ab6f8e94ec42d6f29d1e5063236d4c838cd1e30 | Earl Grey tea bread recipe
An average of 4.6 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earl_grey_tea_bread_48452_16x9.jpg Dried fruit is plumped up by being soaked overnight in Earl Grey tea. After that it’s a quick stir-together job and a couple of hours later, voila, the perfect tea loaf. Equipment: You will need a 900g/2lb loaf tin. 175g/6oz currants175g/6oz sultanas300ml10fl oz strong hot Earl Grey tea275g/9¾oz self-raising flour225g/8oz light muscovado sugar1 large free-range egg, beatenbutter, for greasing, plus extra to serve 175g/6oz currants 175g/6oz sultanas 300ml10fl oz strong hot Earl Grey tea 275g/9¾oz self-raising flour 225g/8oz light muscovado sugar 1 large free-range egg, beaten butter, for greasing, plus extra to serve Method Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve. Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb. Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb. Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper. Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper. Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/earl_grey_tea_bread_48452",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Earl Grey tea bread recipe",
"content": "An average of 4.6 out of 5 stars from 66 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/earl_grey_tea_bread_48452_16x9.jpg Dried fruit is plumped up by being soaked overnight in Earl Grey tea. After that it’s a quick stir-together job and a couple of hours later, voila, the perfect tea loaf. Equipment: You will need a 900g/2lb loaf tin. 175g/6oz currants175g/6oz sultanas300ml10fl oz strong hot Earl Grey tea275g/9¾oz self-raising flour225g/8oz light muscovado sugar1 large free-range egg, beatenbutter, for greasing, plus extra to serve 175g/6oz currants 175g/6oz sultanas 300ml10fl oz strong hot Earl Grey tea 275g/9¾oz self-raising flour 225g/8oz light muscovado sugar 1 large free-range egg, beaten butter, for greasing, plus extra to serve Method Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve. Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb. Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb. Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper. Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper. Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve. Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25feb3bdbfd0cc00e61"
} | 5cd03429113709902615e47a5f29545a5f4cce142cd2f3cfc59265f040c7a18c | Beetroot seed cake recipe
An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_seed_cake_50355_16x9.jpg Beetroot cake is the hero of vegetable-based cakes – moist, tasty and full of goodness. Nigel Slater shows you how. butter or oil, for greasing225g/8oz self-raising flour half a teaspoon bicarbonate of sodaa level teaspoon baking powderhalf a teaspoon ground cinnamon180ml/6¼fl oz sunflower oil225g/8oz light muscovado sugar3 free-range eggs, separated150g/5oz raw beetroot, peeledjuice of half a lemon75g/3oz sultanas or raisins75g/3oz mixed seeds (such as sunflower, pumpkin and linseed) butter or oil, for greasing 225g/8oz self-raising flour half a teaspoon bicarbonate of soda a level teaspoon baking powder half a teaspoon ground cinnamon 180ml/6¼fl oz sunflower oil 225g/8oz light muscovado sugar 3 free-range eggs, separated 150g/5oz raw beetroot, peeled juice of half a lemon 75g/3oz sultanas or raisins 75g/3oz mixed seeds (such as sunflower, pumpkin and linseed) 8 tablespoons icing sugara little lemon juice or orange blossom waterpoppy seeds, to garnish 8 tablespoons icing sugar a little lemon juice or orange blossom water poppy seeds, to garnish Method Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment.Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined.Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting.Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack.To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating. Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment. Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment. Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined. Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting. Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting. Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack. Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack. To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating. To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beetroot_seed_cake_50355",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beetroot seed cake recipe",
"content": "An average of 4.9 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beetroot_seed_cake_50355_16x9.jpg Beetroot cake is the hero of vegetable-based cakes – moist, tasty and full of goodness. Nigel Slater shows you how. butter or oil, for greasing225g/8oz self-raising flour half a teaspoon bicarbonate of sodaa level teaspoon baking powderhalf a teaspoon ground cinnamon180ml/6¼fl oz sunflower oil225g/8oz light muscovado sugar3 free-range eggs, separated150g/5oz raw beetroot, peeledjuice of half a lemon75g/3oz sultanas or raisins75g/3oz mixed seeds (such as sunflower, pumpkin and linseed) butter or oil, for greasing 225g/8oz self-raising flour half a teaspoon bicarbonate of soda a level teaspoon baking powder half a teaspoon ground cinnamon 180ml/6¼fl oz sunflower oil 225g/8oz light muscovado sugar 3 free-range eggs, separated 150g/5oz raw beetroot, peeled juice of half a lemon 75g/3oz sultanas or raisins 75g/3oz mixed seeds (such as sunflower, pumpkin and linseed) 8 tablespoons icing sugara little lemon juice or orange blossom waterpoppy seeds, to garnish 8 tablespoons icing sugar a little lemon juice or orange blossom water poppy seeds, to garnish Method Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment.Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined.Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting.Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack.To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating. Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment. Preheat the oven at 180C/350F/Gas 4. Lightly grease a rectangular loaf tin (20cm x 9cm x 7cm/8in x 4in x 3in), then line the base with baking parchment. Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Sift together the flour, bicarbonate of soda, baking powder and cinnamon. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined. Beat the oil and sugar in a food mixer until well combined, then introduce the egg yolks one by one, mixing after you add each egg yolk. Grate the beetroot coarsely and fold it into the egg mixture, then add the lemon juice, sultanas (or raisins) and the assorted seeds. Pulse until combined. Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting. Fold the flour and raising agents into the egg mixture whilst the machine is on a slow setting. Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack. Beat the egg whites until light and almost stiff. Fold gently but thoroughly into the cake mixture, using a large metal spoon (a wooden one will knock the air out). Pour the mixture into the cake tin and bake for 50-55 minutes, covering the top with a piece of foil after thirty minutes. Test with a skewer for doneness. The cake should be moist inside but not sticky. Leave the cake to settle for a good twenty minutes before turning out of its tin onto a wire cooling rack. To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating. To make the icing, sift the icing sugar into a bowl and stir in enough lemon juice or orange blossom water to achieve a consistency where the icing will run over the top of the cake and drizzle slowly down the sides (about three teaspoonfuls), stirring to remove any lumps. Drizzle it over the cake and scatter with the poppy seeds. Leave to set before eating."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25feb3bdbfd0cc00e62"
} | 88ec06ee3b98cb23b78ac8f3ba7caafa1692e2536aabf1e6ca83fb7fc04009e8 | Coconut pancakes with caramelised bananas recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_pancakes_with_38938_16x9.jpg These delightfully decadent pancakes are a great way to use up leftover coconut milk. They can easily be made vegan – just swap the egg for a ripe, mashed banana. 225g/8oz self-raising flour1 tbsp caster sugar1 tsp bicarbonate of sodapinch salt½ tsp ground cinnamon or vanilla extract1 large free-range egg275ml/9½fl oz coconut milk1 tbsp coconut oil or sunflower oil, for fryingdesiccated coconut, to serve (optional)clear honey or maple syrup, to serve 225g/8oz self-raising flour 1 tbsp caster sugar 1 tsp bicarbonate of soda pinch salt ½ tsp ground cinnamon or vanilla extract 1 large free-range egg 275ml/9½fl oz coconut milk 1 tbsp coconut oil or sunflower oil, for frying desiccated coconut, to serve (optional) clear honey or maple syrup, to serve 20g/¾oz butter or coconut oil 1 tbsp soft brown sugar2–3 bananas, peeled and sliced thickly on the diagonal 20g/¾oz butter or coconut oil 1 tbsp soft brown sugar 2–3 bananas, peeled and sliced thickly on the diagonal Method Sift the flour, caster sugar, bicarbonate of soda and salt into a bowl, then stir in the cinnamon (if using vanilla extract, stir it into the wet ingredients in the next step).Beat the egg and coconut milk together in a separate bowl using a balloon whisk. Make a well in the centre of the dry ingredients and gradually add the egg, drawing the mixture in from the sides a little at a time to avoid big lumps. Wipe a small amount of oil around a non-stick medium frying pan set over a medium heat. Add about an espresso cup full of batter to the pan, then another, leaving a little space between the two.Cook for 2 minutes, or until bubbles appear on the surface of the pancakes and the undersides are golden brown. Flip and cook for another 1–1½ minutes until both sides are golden brown. Keep warm in a low oven while you cook the remaining batter, you should have about 8 pancakes in total. Remove the last of the cooked pancakes from the pan to the oven, and increase the heat to cook the bananas. Put the butter or coconut oil and the soft brown sugar in the pan. When melted and combined, add the sliced bananas and stir gently until softened and caramelised on both sides. To serve, stack the pancakes onto plates and top with the caramelised bananas, a little coconut, if using, and a drizzle of honey or maple syrup. Sift the flour, caster sugar, bicarbonate of soda and salt into a bowl, then stir in the cinnamon (if using vanilla extract, stir it into the wet ingredients in the next step). Sift the flour, caster sugar, bicarbonate of soda and salt into a bowl, then stir in the cinnamon (if using vanilla extract, stir it into the wet ingredients in the next step). Beat the egg and coconut milk together in a separate bowl using a balloon whisk. Make a well in the centre of the dry ingredients and gradually add the egg, drawing the mixture in from the sides a little at a time to avoid big lumps. Beat the egg and coconut milk together in a separate bowl using a balloon whisk. Make a well in the centre of the dry ingredients and gradually add the egg, drawing the mixture in from the sides a little at a time to avoid big lumps. Wipe a small amount of oil around a non-stick medium frying pan set over a medium heat. Add about an espresso cup full of batter to the pan, then another, leaving a little space between the two. Wipe a small amount of oil around a non-stick medium frying pan set over a medium heat. Add about an espresso cup full of batter to the pan, then another, leaving a little space between the two. Cook for 2 minutes, or until bubbles appear on the surface of the pancakes and the undersides are golden brown. Flip and cook for another 1–1½ minutes until both sides are golden brown. Keep warm in a low oven while you cook the remaining batter, you should have about 8 pancakes in total. Cook for 2 minutes, or until bubbles appear on the surface of the pancakes and the undersides are golden brown. Flip and cook for another 1–1½ minutes until both sides are golden brown. Keep warm in a low oven while you cook the remaining batter, you should have about 8 pancakes in total. Remove the last of the cooked pancakes from the pan to the oven, and increase the heat to cook the bananas. Put the butter or coconut oil and the soft brown sugar in the pan. When melted and combined, add the sliced bananas and stir gently until softened and caramelised on both sides. Remove the last of the cooked pancakes from the pan to the oven, and increase the heat to cook the bananas. Put the butter or coconut oil and the soft brown sugar in the pan. When melted and combined, add the sliced bananas and stir gently until softened and caramelised on both sides. To serve, stack the pancakes onto plates and top with the caramelised bananas, a little coconut, if using, and a drizzle of honey or maple syrup. To serve, stack the pancakes onto plates and top with the caramelised bananas, a little coconut, if using, and a drizzle of honey or maple syrup. Recipe tips To make these pancakes vegan, replace the egg with 1 small, ripe mashed banana, and use coconut oil to cook the bananas. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/coconut_pancakes_with_38938",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut pancakes with caramelised bananas 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/coconut_pancakes_with_38938_16x9.jpg These delightfully decadent pancakes are a great way to use up leftover coconut milk. They can easily be made vegan – just swap the egg for a ripe, mashed banana. 225g/8oz self-raising flour1 tbsp caster sugar1 tsp bicarbonate of sodapinch salt½ tsp ground cinnamon or vanilla extract1 large free-range egg275ml/9½fl oz coconut milk1 tbsp coconut oil or sunflower oil, for fryingdesiccated coconut, to serve (optional)clear honey or maple syrup, to serve 225g/8oz self-raising flour 1 tbsp caster sugar 1 tsp bicarbonate of soda pinch salt ½ tsp ground cinnamon or vanilla extract 1 large free-range egg 275ml/9½fl oz coconut milk 1 tbsp coconut oil or sunflower oil, for frying desiccated coconut, to serve (optional) clear honey or maple syrup, to serve 20g/¾oz butter or coconut oil 1 tbsp soft brown sugar2–3 bananas, peeled and sliced thickly on the diagonal 20g/¾oz butter or coconut oil 1 tbsp soft brown sugar 2–3 bananas, peeled and sliced thickly on the diagonal Method Sift the flour, caster sugar, bicarbonate of soda and salt into a bowl, then stir in the cinnamon (if using vanilla extract, stir it into the wet ingredients in the next step).Beat the egg and coconut milk together in a separate bowl using a balloon whisk. Make a well in the centre of the dry ingredients and gradually add the egg, drawing the mixture in from the sides a little at a time to avoid big lumps. Wipe a small amount of oil around a non-stick medium frying pan set over a medium heat. Add about an espresso cup full of batter to the pan, then another, leaving a little space between the two.Cook for 2 minutes, or until bubbles appear on the surface of the pancakes and the undersides are golden brown. Flip and cook for another 1–1½ minutes until both sides are golden brown. Keep warm in a low oven while you cook the remaining batter, you should have about 8 pancakes in total. Remove the last of the cooked pancakes from the pan to the oven, and increase the heat to cook the bananas. Put the butter or coconut oil and the soft brown sugar in the pan. When melted and combined, add the sliced bananas and stir gently until softened and caramelised on both sides. To serve, stack the pancakes onto plates and top with the caramelised bananas, a little coconut, if using, and a drizzle of honey or maple syrup. Sift the flour, caster sugar, bicarbonate of soda and salt into a bowl, then stir in the cinnamon (if using vanilla extract, stir it into the wet ingredients in the next step). Sift the flour, caster sugar, bicarbonate of soda and salt into a bowl, then stir in the cinnamon (if using vanilla extract, stir it into the wet ingredients in the next step). Beat the egg and coconut milk together in a separate bowl using a balloon whisk. Make a well in the centre of the dry ingredients and gradually add the egg, drawing the mixture in from the sides a little at a time to avoid big lumps. Beat the egg and coconut milk together in a separate bowl using a balloon whisk. Make a well in the centre of the dry ingredients and gradually add the egg, drawing the mixture in from the sides a little at a time to avoid big lumps. Wipe a small amount of oil around a non-stick medium frying pan set over a medium heat. Add about an espresso cup full of batter to the pan, then another, leaving a little space between the two. Wipe a small amount of oil around a non-stick medium frying pan set over a medium heat. Add about an espresso cup full of batter to the pan, then another, leaving a little space between the two. Cook for 2 minutes, or until bubbles appear on the surface of the pancakes and the undersides are golden brown. Flip and cook for another 1–1½ minutes until both sides are golden brown. Keep warm in a low oven while you cook the remaining batter, you should have about 8 pancakes in total. Cook for 2 minutes, or until bubbles appear on the surface of the pancakes and the undersides are golden brown. Flip and cook for another 1–1½ minutes until both sides are golden brown. Keep warm in a low oven while you cook the remaining batter, you should have about 8 pancakes in total. Remove the last of the cooked pancakes from the pan to the oven, and increase the heat to cook the bananas. Put the butter or coconut oil and the soft brown sugar in the pan. When melted and combined, add the sliced bananas and stir gently until softened and caramelised on both sides. Remove the last of the cooked pancakes from the pan to the oven, and increase the heat to cook the bananas. Put the butter or coconut oil and the soft brown sugar in the pan. When melted and combined, add the sliced bananas and stir gently until softened and caramelised on both sides. To serve, stack the pancakes onto plates and top with the caramelised bananas, a little coconut, if using, and a drizzle of honey or maple syrup. To serve, stack the pancakes onto plates and top with the caramelised bananas, a little coconut, if using, and a drizzle of honey or maple syrup. Recipe tips To make these pancakes vegan, replace the egg with 1 small, ripe mashed banana, and use coconut oil to cook the bananas."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad25feb3bdbfd0cc00e63"
} | 811327f5dd608a9fea58268ddcd8ba9349e8284aa0b30a0c2bb6c02ba3361bf1 | Vegan ice cream recipe
Vegan chocolate ice cream An average of 3.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_coconut_and_61026_16x9.jpg Vegan ice cream like no other! Add vegan chocolate chips and toasted flaked almonds if you like. Each serving provides 175 kcal, 4g protein, 15g carbohydrate (of which 8g sugars), 11g fat (of which 7g saturates), 2g fibre and 0.3g salt. 550ml/1 pint coconut and almond dairy-free milk160ml/5fl oz coconut cream3-4 tbsp agave or maple syrup2 tbsp smooth almond butter1 tsp vanilla bean pastepinch salt 3 tbsp cocoa powder1 tbsp cornflour 550ml/1 pint coconut and almond dairy-free milk 160ml/5fl oz coconut cream 3-4 tbsp agave or maple syrup 2 tbsp smooth almond butter 1 tsp vanilla bean paste pinch salt 3 tbsp cocoa powder 1 tbsp cornflour Method Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth.Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream.Leave to cool before covering and leaving in the fridge for at least 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Scoop the ice cream into a freezerproof container and freeze until firm. Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth. Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth. Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream. Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream. Leave to cool before covering and leaving in the fridge for at least 2 hours. Leave to cool before covering and leaving in the fridge for at least 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Scoop the ice cream into a freezerproof container and freeze until firm. Scoop the ice cream into a freezerproof container and freeze until firm. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vegan_coconut_and_61026",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan ice cream recipe",
"content": "Vegan chocolate ice cream An average of 3.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_coconut_and_61026_16x9.jpg Vegan ice cream like no other! Add vegan chocolate chips and toasted flaked almonds if you like. Each serving provides 175 kcal, 4g protein, 15g carbohydrate (of which 8g sugars), 11g fat (of which 7g saturates), 2g fibre and 0.3g salt. 550ml/1 pint coconut and almond dairy-free milk160ml/5fl oz coconut cream3-4 tbsp agave or maple syrup2 tbsp smooth almond butter1 tsp vanilla bean pastepinch salt 3 tbsp cocoa powder1 tbsp cornflour 550ml/1 pint coconut and almond dairy-free milk 160ml/5fl oz coconut cream 3-4 tbsp agave or maple syrup 2 tbsp smooth almond butter 1 tsp vanilla bean paste pinch salt 3 tbsp cocoa powder 1 tbsp cornflour Method Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth.Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream.Leave to cool before covering and leaving in the fridge for at least 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Scoop the ice cream into a freezerproof container and freeze until firm. Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth. Pour 450ml/16fl oz of the coconut and almond milk, the coconut cream, syrup, almond butter and vanilla into a medium saucepan. Add the salt and slowly bring to a simmer, stirring, until smooth. Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream. Whisk the cocoa, cornflour and reserved coconut and almond milk in a jug, until smooth. Add to the pan and continue to whisk until smooth. Cook at a gentle simmer, stirring constantly, until the mixture is the consistency of double cream. Leave to cool before covering and leaving in the fridge for at least 2 hours. Leave to cool before covering and leaving in the fridge for at least 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions. If you don't have an ice cream maker, put it on a baking tray and freeze, whisking it every 2 hours. Scoop the ice cream into a freezerproof container and freeze until firm. Scoop the ice cream into a freezerproof container and freeze until firm."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad260eb3bdbfd0cc00e64"
} | ba7b46278b50294caed9867476d184ed0f98163d2f58e73e8d368292cca3bd7f | Lemon and rose sherbet recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_rose_sherbet_16003_16x9.jpg Half fragrant, cooling drink and half dessert, this lemon and rose non-alcoholic drink is a beautiful way to celebrate at a feast. Use 250ml glasses to serve. 6 tbsp demerara sugar1-5 tbsp rosewater (see Recipe Tip)80ml/2½fl oz lemon juicepink food colouring (optional)100g/3½oz lemon sorbet12 ice cubes500ml/18fl oz sparkling water, to serveedible rose petals, to garnish 6 tbsp demerara sugar 1-5 tbsp rosewater (see Recipe Tip) 80ml/2½fl oz lemon juice pink food colouring (optional) 100g/3½oz lemon sorbet 12 ice cubes 500ml/18fl oz sparkling water, to serve edible rose petals, to garnish Method Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Recipe tips Rosewater varies greatly in strength. If you add too much, the drink may taste bitter, so start by adding a couple of teaspoons to the syrup and make a taster portion with a little fizzy water. Generally speaking, the smaller the bottle, the stronger the rosewater. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemon_and_rose_sherbet_16003",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon and rose sherbet recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_rose_sherbet_16003_16x9.jpg Half fragrant, cooling drink and half dessert, this lemon and rose non-alcoholic drink is a beautiful way to celebrate at a feast. Use 250ml glasses to serve. 6 tbsp demerara sugar1-5 tbsp rosewater (see Recipe Tip)80ml/2½fl oz lemon juicepink food colouring (optional)100g/3½oz lemon sorbet12 ice cubes500ml/18fl oz sparkling water, to serveedible rose petals, to garnish 6 tbsp demerara sugar 1-5 tbsp rosewater (see Recipe Tip) 80ml/2½fl oz lemon juice pink food colouring (optional) 100g/3½oz lemon sorbet 12 ice cubes 500ml/18fl oz sparkling water, to serve edible rose petals, to garnish Method Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Place the demerara sugar in a saucepan with 300ml/10fl oz water. Stir to dissolve, then bring to the boil and cook until it has the consistency of honey. Be careful to not let the sugar syrup caramelise and try not to stir too often as this may cause the sugar to crystallise. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Allow the sugar syrup to cool and then pour in the rosewater, lemon juice and a few drops of pink food colouring, if using. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Place a scoop of lemon sorbet into each glass with 3 ice cubes. Pour a quarter of the syrup into each glass and top up with sparkling water. Garnish with rose petals and serve straight away. Recipe tips Rosewater varies greatly in strength. If you add too much, the drink may taste bitter, so start by adding a couple of teaspoons to the syrup and make a taster portion with a little fizzy water. Generally speaking, the smaller the bottle, the stronger the rosewater."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.