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} | 90fb599a8c39b0183341389516a2ecbb58a3aaf7714d0416056053d0753c3eb8 | Baked turkey and spinach samosas recipe
An average of 4.4 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_chicken_and_61105_16x9.jpg These baked turkey samosas are packed with flavour and crunch and much healthier than regular deep-fried lamb samosas. You can swap the turkey for chicken if you prefer. Each samosa provides 153 kcal, 14g protein, 14g carbohydrate, 4g fat, 2g fibre. 2 tsp light olive oil2 onions, finely chopped3 garlic cloves, finely chopped5cm/2in piece fresh root ginger, finely grated2 tbsp garam masala500g/1lb 2oz chicken or turkey thigh mince250g/9oz cooked Puy lentils (freshly cooked and drained or from a pouch)120g baby spinach, roughly chopped270g pack filo pastry (7 sheets, each 48cm/50in x 25cm/10in)1-cal sunflower oil spraysea salt and freshly ground black pepper 2 tsp light olive oil 2 onions, finely chopped 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, finely grated 2 tbsp garam masala 500g/1lb 2oz chicken or turkey thigh mince 250g/9oz cooked Puy lentils (freshly cooked and drained or from a pouch) 120g baby spinach, roughly chopped 270g pack filo pastry (7 sheets, each 48cm/50in x 25cm/10in) 1-cal sunflower oil spray sea salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes.Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2–3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely.Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper.Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel.Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry. Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown. Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes. Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2–3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely. Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2–3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper. Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel. Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel. Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry. Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry. Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown. Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Baked turkey and spinach samosas 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/baked_chicken_and_61105_16x9.jpg These baked turkey samosas are packed with flavour and crunch and much healthier than regular deep-fried lamb samosas. You can swap the turkey for chicken if you prefer. Each samosa provides 153 kcal, 14g protein, 14g carbohydrate, 4g fat, 2g fibre. 2 tsp light olive oil2 onions, finely chopped3 garlic cloves, finely chopped5cm/2in piece fresh root ginger, finely grated2 tbsp garam masala500g/1lb 2oz chicken or turkey thigh mince250g/9oz cooked Puy lentils (freshly cooked and drained or from a pouch)120g baby spinach, roughly chopped270g pack filo pastry (7 sheets, each 48cm/50in x 25cm/10in)1-cal sunflower oil spraysea salt and freshly ground black pepper 2 tsp light olive oil 2 onions, finely chopped 3 garlic cloves, finely chopped 5cm/2in piece fresh root ginger, finely grated 2 tbsp garam masala 500g/1lb 2oz chicken or turkey thigh mince 250g/9oz cooked Puy lentils (freshly cooked and drained or from a pouch) 120g baby spinach, roughly chopped 270g pack filo pastry (7 sheets, each 48cm/50in x 25cm/10in) 1-cal sunflower oil spray sea salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes.Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2–3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely.Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper.Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel.Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry. Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown. Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes. Heat the oil in a large frying pan over a medium heat. Add the onions and cook for minutes until light golden. Add the garlic and ginger and cook for 2 minutes. Stir in the garam masala and cook for 2 minutes. Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2–3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely. Add the chicken mince, season well with salt and pepper and cook for 5 minutes, breaking it up with a wooden spoon as it cooks. Add the lentils and spinach and cook for 2–3 minutes, until the spinach has wilted. Season with salt and pepper and leave to cool completely. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper. Preheat the oven to 220°C/Fan 200°C/Gas 7. Line 2 baking trays with silicone mats or baking paper. Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel. Cut the filo sheets in half, to give 2 long rectangles (14 strips in total). Keep the filo you aren’t working with covered with a lightly dampened clean tea towel. Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry. Lay a filo rectangle on your work surface with a short edge facing you and spray it well with oil. Put 3 tablespoons of the filling at the bottom left-hand corner and shape it into a rough triangle. Fold over the right half of the filo sheet, then fold the bottom left corner over the filling to make a triangle. Keep folding over and upwards, forming triangles, until you reach the top. Seal with a little oil spray and transfer to the lined baking tray. Repeat with the remaining filling and pastry. Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown. Spray the samosas liberally on both sides with oil, then bake for 10–15 minutes or until evenly golden brown."
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} | 31f4bf2fa586007283a9be912f62e721692f16dad9dbafbf0eb98c201171bb04 | Vegan sweet potato pizza recipe
An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_potato_pizza_03530_16x9.jpg Rachel Ama packs plenty of nutrition into her vegan sweet potato pizza. Freeze the bases and sauce separately for an instant pizza when you need it. Each serving provides 697 kcal, 11.5g protein, 104g carbohydrate (of which 26g sugars), 23g fat (of which 12g saturates), 15.5g fibre and 1.9g salt. 1kg/2lb 4oz sweet potatoes, peeled and roughly chopped200g/7oz oat floursalt and freshly ground black pepper 1kg/2lb 4oz sweet potatoes, peeled and roughly chopped 200g/7oz oat flour salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely chopped4 garlic cloves, finely chopped2 x 400g tins chopped tomatoes1 tsp sugar or maple syrupsmall handful fresh basil, roughly chopped 1 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 x 400g tins chopped tomatoes 1 tsp sugar or maple syrup small handful fresh basil, roughly chopped pitted black olives200g/7oz vegan cheese (we used grated mozzarella-style cheese)fresh basil leaves1 tsp olive oil1 red onion, thinly sliceddrizzle extra virgin olive oil pitted black olives 200g/7oz vegan cheese (we used grated mozzarella-style cheese) fresh basil leaves 1 tsp olive oil 1 red onion, thinly sliced drizzle extra virgin olive oil Method To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened. Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball. Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray. Preheat the oven to 200C/180C Fan/Gas 6.To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat. Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned. Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised. Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve. To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened. To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened. Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball. Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball. Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray. Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat. To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat. Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned. Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned. Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised. Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised. Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve. Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve. Recipe tips Oat flour is just ground up oats, so you can make it with a blender or stick blender in a mug – you don’t need to buy something expensive. Just make sure you use gluten-free oats if you're intolerant. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sweet_potato_pizza_03530",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vegan sweet potato pizza recipe",
"content": "An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_potato_pizza_03530_16x9.jpg Rachel Ama packs plenty of nutrition into her vegan sweet potato pizza. Freeze the bases and sauce separately for an instant pizza when you need it. Each serving provides 697 kcal, 11.5g protein, 104g carbohydrate (of which 26g sugars), 23g fat (of which 12g saturates), 15.5g fibre and 1.9g salt. 1kg/2lb 4oz sweet potatoes, peeled and roughly chopped200g/7oz oat floursalt and freshly ground black pepper 1kg/2lb 4oz sweet potatoes, peeled and roughly chopped 200g/7oz oat flour salt and freshly ground black pepper 1 tbsp olive oil1 onion, finely chopped4 garlic cloves, finely chopped2 x 400g tins chopped tomatoes1 tsp sugar or maple syrupsmall handful fresh basil, roughly chopped 1 tbsp olive oil 1 onion, finely chopped 4 garlic cloves, finely chopped 2 x 400g tins chopped tomatoes 1 tsp sugar or maple syrup small handful fresh basil, roughly chopped pitted black olives200g/7oz vegan cheese (we used grated mozzarella-style cheese)fresh basil leaves1 tsp olive oil1 red onion, thinly sliceddrizzle extra virgin olive oil pitted black olives 200g/7oz vegan cheese (we used grated mozzarella-style cheese) fresh basil leaves 1 tsp olive oil 1 red onion, thinly sliced drizzle extra virgin olive oil Method To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened. Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball. Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray. Preheat the oven to 200C/180C Fan/Gas 6.To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat. Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned. Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised. Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve. To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened. To make the pizza base, put the sweet potatoes in a large saucepan, cover with water and bring to the boil. Cook for 10 minutes, or until softened. Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball. Drain the potatoes and place in a bowl with the oat flour and some salt and pepper. Mash together with a potato masher then use your hands to bring together in a ball. Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray. Roll the dough out into your desired pizza shape and place on a lightly oiled baking tray. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat. To make the sauce, heat the oil in a saucepan and fry the onion and garlic until softened. Add the tomatoes, season with salt, pepper and sugar and simmer for 10 minutes. Add the basil, then remove from the heat. Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned. Spread some of the sauce over the pizza base and sprinkle with the olives. Top with the vegan cheese and basil and bake for 10 minutes, or until the vegan cheese has melted and the pizza base has lightly browned. Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised. Meanwhile, heat the oil in a small saucepan and fry the red onions until slightly caramelised. Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve. Remove the pizza from the oven and top with the caramelised red onions. Season with salt and pepper, drizzle over some extra virgin olive oil and serve. Recipe tips Oat flour is just ground up oats, so you can make it with a blender or stick blender in a mug – you don’t need to buy something expensive. Just make sure you use gluten-free oats if you're intolerant."
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} | a7bcac1c69ac427aeff484184f625a8e6b254d1e3132e3d1b82236e7cbcbb4a2 | Easy fruit scones recipe
An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sultana_scones_with_98294_16x9.jpg James Martin’s easy fruit scones are perfect for relaxed weekend baking. Serve with strawberry jam and cream in whichever order you most feel is correct. 450g/1lb strong white flour, plus extra for dusting5 tsp baking powderpinch salt75g/3oz unsalted butter, plus extra for greasing75g/3oz caster sugar150g/5oz sultanas, or dried fruit of your choice3 free-range eggs (2 lightly beaten and 1 for glazing)250ml/9fl oz milk400g/14oz clotted cream, to serve (optional) 450g/1lb strong white flour, plus extra for dusting 5 tsp baking powder pinch salt 75g/3oz unsalted butter, plus extra for greasing 75g/3oz caster sugar 150g/5oz sultanas, or dried fruit of your choice 3 free-range eggs (2 lightly beaten and 1 for glazing) 250ml/9fl oz milk 400g/14oz clotted cream, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray.Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and beaten eggs. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough.Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and beaten eggs. Stir in the sugar, sultanas and beaten eggs. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly). Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly). Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge. Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked. | {
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"title": "Easy fruit scones recipe",
"content": "An average of 4.2 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sultana_scones_with_98294_16x9.jpg James Martin’s easy fruit scones are perfect for relaxed weekend baking. Serve with strawberry jam and cream in whichever order you most feel is correct. 450g/1lb strong white flour, plus extra for dusting5 tsp baking powderpinch salt75g/3oz unsalted butter, plus extra for greasing75g/3oz caster sugar150g/5oz sultanas, or dried fruit of your choice3 free-range eggs (2 lightly beaten and 1 for glazing)250ml/9fl oz milk400g/14oz clotted cream, to serve (optional) 450g/1lb strong white flour, plus extra for dusting 5 tsp baking powder pinch salt 75g/3oz unsalted butter, plus extra for greasing 75g/3oz caster sugar 150g/5oz sultanas, or dried fruit of your choice 3 free-range eggs (2 lightly beaten and 1 for glazing) 250ml/9fl oz milk 400g/14oz clotted cream, to serve (optional) Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray.Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and beaten eggs. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough.Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly).Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge.Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7. Grease a large baking tray. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Sift the flour, baking powder and salt together in a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar, sultanas and beaten eggs. Stir in the sugar, sultanas and beaten eggs. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough. Stir in the milk using a wooden spoon, a little at a time, to form a smooth dough. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Roll the dough out onto a lightly floured work surface to a thickness of 2cm/¾in. Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly). Dip a 5cm/2in pastry cutter into a little flour and cut out the scones (be careful not to twist the cutter as it will cause the scones to rise unevenly). Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge. Beat the remaining egg in a bowl and carefully brush the tops of the scones, taking care not to let any run over the edge. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Place the scones onto the baking tray and bake in the oven for 10–12 minutes, or until golden-brown. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked. Remove the scones from the oven and allow to cool slightly. Serve the warm scones with the strawberry jam and clotted cream, if liked."
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} | e2c2b6f84ca84de6bb4501eccb4a417201ccebfa9d9246f6ec1f95f682831d72 | Coconut ice recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_ice_00942_16x9.jpg With just four ingredients, you can make your own coconut ice at home. They make great edible gifts too! You will need a 20cm/8in square baking tin for this recipe. 397g/14oz tin condensed milk325g/11½oz icing sugar, sifted350g/12oz desiccated coconutpink food colouring paste 397g/14oz tin condensed milk 325g/11½oz icing sugar, sifted 350g/12oz desiccated coconut pink food colouring paste Method Line the base and sides of a 20cm/8in square baking tin with baking paper.Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer.Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve. Line the base and sides of a 20cm/8in square baking tin with baking paper. Line the base and sides of a 20cm/8in square baking tin with baking paper. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight. The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve. The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve. | {
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"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/coconut_ice_00942_16x9.jpg With just four ingredients, you can make your own coconut ice at home. They make great edible gifts too! You will need a 20cm/8in square baking tin for this recipe. 397g/14oz tin condensed milk325g/11½oz icing sugar, sifted350g/12oz desiccated coconutpink food colouring paste 397g/14oz tin condensed milk 325g/11½oz icing sugar, sifted 350g/12oz desiccated coconut pink food colouring paste Method Line the base and sides of a 20cm/8in square baking tin with baking paper.Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer.Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve. Line the base and sides of a 20cm/8in square baking tin with baking paper. Line the base and sides of a 20cm/8in square baking tin with baking paper. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight. The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve. The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve."
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} | 8fd36c5b5818d75a8500aaee4830e43d46b589b3cdb5e55ed60cf4420d210db5 | Honeycomb rocky road recipe
An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/honeycomb_rocky_road_22479_16x9.jpg A super simple no-bake fridge cake. Rocky road is a real crowd pleaser for kids, but also lovely for grown ups served with a cup of coffee as a relaxed dessert after a meal. 400g/14oz milk chocolate, broken into pieces225g/8oz butter, cubed, plus extra for greasing6 tbsp golden syrup75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces 400g/14oz milk chocolate, broken into pieces 225g/8oz butter, cubed, plus extra for greasing 6 tbsp golden syrup 75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces 500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces Method Grease and line a 30x23cm/12x9in traybake tin with baking paper.Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted.Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted.Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted. Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted. Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted. Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Recipe tips Most digestive biscuits are egg free but if you need to avoid egg products it's best to check the label. | {
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"title": "Honeycomb rocky road recipe",
"content": "An average of 4.5 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/honeycomb_rocky_road_22479_16x9.jpg A super simple no-bake fridge cake. Rocky road is a real crowd pleaser for kids, but also lovely for grown ups served with a cup of coffee as a relaxed dessert after a meal. 400g/14oz milk chocolate, broken into pieces225g/8oz butter, cubed, plus extra for greasing6 tbsp golden syrup75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces 400g/14oz milk chocolate, broken into pieces 225g/8oz butter, cubed, plus extra for greasing 6 tbsp golden syrup 75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces 500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces Method Grease and line a 30x23cm/12x9in traybake tin with baking paper.Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted.Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted.Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted. Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted. Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted. Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Recipe tips Most digestive biscuits are egg free but if you need to avoid egg products it's best to check the label."
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} | 8a9a9cff37e78726bc0635d8a4da0f1aa60dc655d958825ad67341ed28d62915 | How to make flapjacks recipe
Chocolate flapjacks An average of 3.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_and_chocolate_17370_16x9.jpg Tom Kerridge shows you how to make flapjacks. Get the kids involved and try out your own flavour combinations, but we love this chocolate and apricot version. 200g/7oz unsalted butter, plus extra for greasing300g/10½oz golden syrup 450g/1lb jumbo rolled porridge oats pinch salt200g/7oz dried, ready-to-eat apricots, roughly chopped 100g/3½oz plain chocolate, broken into pieces 200g/7oz unsalted butter, plus extra for greasing 300g/10½oz golden syrup 450g/1lb jumbo rolled porridge oats pinch salt 200g/7oz dried, ready-to-eat apricots, roughly chopped 100g/3½oz plain chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper.Slowly bring the butter and syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the oats and salt, then the apricots until well combined.Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45–50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin.Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted. Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25–30 minutes, or until the chocolate has set. Enjoy! Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper. Slowly bring the butter and syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the oats and salt, then the apricots until well combined. Slowly bring the butter and syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the oats and salt, then the apricots until well combined. Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45–50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin. Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45–50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin. Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted. Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted. Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25–30 minutes, or until the chocolate has set. Enjoy! Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25–30 minutes, or until the chocolate has set. Enjoy! Recipe tips These flapjacks are cooked until soft. If you prefer a crunchier result, press the mixture into a shallower, larger baking tray to increase the surface area, turn the oven up by 20C, and cook for about 10 minutes longer, checking to make sure the flapjacks don’t brown too quickly. You could add seeds, dried cranberries or chopped stem ginger to the mixture instead of apricots. Cut the flapjacks into squares while they are still warm, otherwise they will harden too much to cut easily. | {
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"content": "Chocolate flapjacks An average of 3.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/apricot_and_chocolate_17370_16x9.jpg Tom Kerridge shows you how to make flapjacks. Get the kids involved and try out your own flavour combinations, but we love this chocolate and apricot version. 200g/7oz unsalted butter, plus extra for greasing300g/10½oz golden syrup 450g/1lb jumbo rolled porridge oats pinch salt200g/7oz dried, ready-to-eat apricots, roughly chopped 100g/3½oz plain chocolate, broken into pieces 200g/7oz unsalted butter, plus extra for greasing 300g/10½oz golden syrup 450g/1lb jumbo rolled porridge oats pinch salt 200g/7oz dried, ready-to-eat apricots, roughly chopped 100g/3½oz plain chocolate, broken into pieces Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper.Slowly bring the butter and syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the oats and salt, then the apricots until well combined.Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45–50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin.Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted. Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25–30 minutes, or until the chocolate has set. Enjoy! Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square cake tin with butter, then line the base and sides with baking paper. Slowly bring the butter and syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the oats and salt, then the apricots until well combined. Slowly bring the butter and syrup to the boil in a saucepan, stirring. Remove from the heat and stir in the oats and salt, then the apricots until well combined. Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45–50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin. Scrape the mixture into the prepared tin, then press it into an even layer using the back of a wooden spoon. Bake for 45–50 minutes, or until golden brown. Set aside to cool slightly in the tin, then run a round-bladed knife around the inside edges of the tin and cut the flapjack into squares. Set aside to cool completely in the tin. Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted. Meanwhile, place a heatproof glass bowl over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Add the chocolate and stir until melted. Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25–30 minutes, or until the chocolate has set. Enjoy! Turn the cooled flapjacks out onto a wire rack and drizzle them with the melted chocolate. Set aside for a further 25–30 minutes, or until the chocolate has set. Enjoy! Recipe tips These flapjacks are cooked until soft. If you prefer a crunchier result, press the mixture into a shallower, larger baking tray to increase the surface area, turn the oven up by 20C, and cook for about 10 minutes longer, checking to make sure the flapjacks don’t brown too quickly. You could add seeds, dried cranberries or chopped stem ginger to the mixture instead of apricots. Cut the flapjacks into squares while they are still warm, otherwise they will harden too much to cut easily."
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} | f9a88d8168cd31fc41c9fb4e1ab7408a9367b8ef48f9ee2b2e95b3f150c70dcf | Festive chocolate flapjacks recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/festive_chocolate_94638_16x9.jpg An irresistible treat that makes the most of all those Christmas nuts and dried fruit. A good dunking in some melted chocolate makes these extra special – remember to pop them in the fridge for a few minutes, so the chocolate goes lovely and crisp. 50g/2oz walnuts4 dried figs30g/1oz sour cherries30g/1oz cranberries30g/1oz pumpkin seeds1 tbsp ground almonds50g/2oz butter100g/3½oz golden caster sugar2 tbsp golden syrup100g/3½oz porridge oats100g/3½oz rolled oats 100g/3½oz dark chocolate 50g/2oz walnuts 4 dried figs 30g/1oz sour cherries 30g/1oz cranberries 30g/1oz pumpkin seeds 1 tbsp ground almonds 50g/2oz butter 100g/3½oz golden caster sugar 2 tbsp golden syrup 100g/3½oz porridge oats 100g/3½oz rolled oats 100g/3½oz dark chocolate Method Turn the oven on to 180C/350F/Gas 4.Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together - but not for long - leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds. In a pan melt the butter with the sugar and golden syrup, trying not to stir it too much and allowing it to melt together gradually.Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes.Melt the chocolate in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate.Allow to chill for 20 minutes in the fridge and then serve. Turn the oven on to 180C/350F/Gas 4. Turn the oven on to 180C/350F/Gas 4. Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together - but not for long - leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds. Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together - but not for long - leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds. In a pan melt the butter with the sugar and golden syrup, trying not to stir it too much and allowing it to melt together gradually. In a pan melt the butter with the sugar and golden syrup, trying not to stir it too much and allowing it to melt together gradually. Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes. Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes. Melt the chocolate in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate. Melt the chocolate in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate. Allow to chill for 20 minutes in the fridge and then serve. Allow to chill for 20 minutes in the fridge and then serve. | {
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"title": "Festive chocolate flapjacks recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/festive_chocolate_94638_16x9.jpg An irresistible treat that makes the most of all those Christmas nuts and dried fruit. A good dunking in some melted chocolate makes these extra special – remember to pop them in the fridge for a few minutes, so the chocolate goes lovely and crisp. 50g/2oz walnuts4 dried figs30g/1oz sour cherries30g/1oz cranberries30g/1oz pumpkin seeds1 tbsp ground almonds50g/2oz butter100g/3½oz golden caster sugar2 tbsp golden syrup100g/3½oz porridge oats100g/3½oz rolled oats 100g/3½oz dark chocolate 50g/2oz walnuts 4 dried figs 30g/1oz sour cherries 30g/1oz cranberries 30g/1oz pumpkin seeds 1 tbsp ground almonds 50g/2oz butter 100g/3½oz golden caster sugar 2 tbsp golden syrup 100g/3½oz porridge oats 100g/3½oz rolled oats 100g/3½oz dark chocolate Method Turn the oven on to 180C/350F/Gas 4.Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together - but not for long - leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds. In a pan melt the butter with the sugar and golden syrup, trying not to stir it too much and allowing it to melt together gradually.Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes.Melt the chocolate in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate.Allow to chill for 20 minutes in the fridge and then serve. Turn the oven on to 180C/350F/Gas 4. Turn the oven on to 180C/350F/Gas 4. Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together - but not for long - leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds. Roughly chop the walnuts and figs then add to a food processor along with the sour cherries, the cranberries and half the pumpkin seeds. Add a spoonful of ground almonds and blitz together - but not for long - leaving nice sizable chunks of the nuts and fruit. Tip into a large mixing bowl along with the rest of the whole pumpkin seeds. In a pan melt the butter with the sugar and golden syrup, trying not to stir it too much and allowing it to melt together gradually. In a pan melt the butter with the sugar and golden syrup, trying not to stir it too much and allowing it to melt together gradually. Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes. Once melted mix in the oats and the fruit and nuts and spread the mixture out evenly in an oven tray then bake for 25 minutes. Melt the chocolate in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate. Melt the chocolate in a bowl over simmering water. When the flapjacks are baked, cut them into small rectangles and dip them as far as you dare into the melted chocolate. Allow to chill for 20 minutes in the fridge and then serve. Allow to chill for 20 minutes in the fridge and then serve."
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} | b64b52234bb59ae5ad64e1066adfb2e3ec0602b4dad5da341f4d891334394973 | Baked ham and egg pots recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_and_egg_pots_63131_16x9.jpg Breakfast in a pot – these baked eggs are super-quick to make and cook! 1 x 30g/1oz slice of ham4 fresh basil leaves1 tbsp half-fat crème fraîche1 large free-range egg1 tbsp grated Red Leicestersea salt and freshly ground black pepper 1 x 30g/1oz slice of ham 4 fresh basil leaves 1 tbsp half-fat crème fraîche 1 large free-range egg 1 tbsp grated Red Leicester sea salt and freshly ground black pepper salad leavesolive oil, for drizzlingsqueeze of lemon salad leaves olive oil, for drizzling squeeze of lemon Method Preheat the oven to 170C/150C Fan/Gas 3½. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper. Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot. | {
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"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_and_egg_pots_63131_16x9.jpg Breakfast in a pot – these baked eggs are super-quick to make and cook! 1 x 30g/1oz slice of ham4 fresh basil leaves1 tbsp half-fat crème fraîche1 large free-range egg1 tbsp grated Red Leicestersea salt and freshly ground black pepper 1 x 30g/1oz slice of ham 4 fresh basil leaves 1 tbsp half-fat crème fraîche 1 large free-range egg 1 tbsp grated Red Leicester sea salt and freshly ground black pepper salad leavesolive oil, for drizzlingsqueeze of lemon salad leaves olive oil, for drizzling squeeze of lemon Method Preheat the oven to 170C/150C Fan/Gas 3½. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper. Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot."
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} | bc38bd67587ff76972b6b8d26fb51a792fe775e80a727ee10f41f81e97ecc5fb | Spiced puffed rice chicken goujons recipe
Spiced puffed rice chicken goujons with sweet potato wedges An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_puffed_rice_80178_16x9.jpg Puffed rice isn’t just for breakfast! Here, it’s mixed with fresh thyme to make a tasty crunchy coating for chicken goujons. Served with green beans and sweet potato wedges, you get two portions of your 5-a-day per serving in this healthier version of a classic breaded chicken and chips supper. Each serving provides 427 kcal, 34.5g protein, 56g carbohydrate (of which 10g sugars), 5g fat (of which 1.5g saturates), 10g fibre and 0.9g salt. 5 medium sweet potatoes, scrubbed and each cut into 2cm/¾in thick wedges1 tsp olive oil60g/2¼oz plain flour1 tsp dried garlic granules½ tsp fine sea salt1 unwaxed lemon2 free-range eggs1 tsp smoked paprika100g/3½oz puffed rice cereal2 tsp finely chopped fresh thyme leaves500g/1lb 2oz boneless skinless chicken breasts, cut into 1cm/½in-thick strips400g/14oz fine green beansfreshly ground black pepper 5 medium sweet potatoes, scrubbed and each cut into 2cm/¾in thick wedges 1 tsp olive oil 60g/2¼oz plain flour 1 tsp dried garlic granules ½ tsp fine sea salt 1 unwaxed lemon 2 free-range eggs 1 tsp smoked paprika 100g/3½oz puffed rice cereal 2 tsp finely chopped fresh thyme leaves 500g/1lb 2oz boneless skinless chicken breasts, cut into 1cm/½in-thick strips 400g/14oz fine green beans freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper.Tip the sweet potato wedges onto one of the trays and drizzle with the olive oil. Season well with black pepper and toss, then spread out in a single layer. Roast for 10 minutes while you prepare the chicken.Tip the flour, garlic granules and salt into a bowl and finely grate the lemon zest over the top, then mix well. Crack the eggs into a second bowl, add the smoked paprika and plenty of black pepper and beat together. Tip the puffed rice cereal into a third bowl, add the thyme and stir well, then scrunch the puffed rice in your hands to break it up slightly.Coat the chicken strips in the flour, ensuring they are completely coated, then dip them into the beaten egg mixture. (Do a few at a time, as you don’t want to end up with sticky fingers.) Transfer them, a few at a time, to the puffed rice and toss until coated, then transfer to the second tray in a single layer. Repeat until all the chicken is coated.Stir the sweet potato wedges, then return to the oven with the tray of chicken strips and bake for 15 minutes, or until the chicken is golden brown and cooked through and the wedges are tender.A few minutes before the chicken and wedges are ready, cook the green beans in a saucepan of boiling water for 3 minutes until just tender, then drain. Cut the lemon into five wedges.Serve the chicken goujons and potato wedges with the green beans and lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Tip the sweet potato wedges onto one of the trays and drizzle with the olive oil. Season well with black pepper and toss, then spread out in a single layer. Roast for 10 minutes while you prepare the chicken. Tip the sweet potato wedges onto one of the trays and drizzle with the olive oil. Season well with black pepper and toss, then spread out in a single layer. Roast for 10 minutes while you prepare the chicken. Tip the flour, garlic granules and salt into a bowl and finely grate the lemon zest over the top, then mix well. Crack the eggs into a second bowl, add the smoked paprika and plenty of black pepper and beat together. Tip the puffed rice cereal into a third bowl, add the thyme and stir well, then scrunch the puffed rice in your hands to break it up slightly. Tip the flour, garlic granules and salt into a bowl and finely grate the lemon zest over the top, then mix well. Crack the eggs into a second bowl, add the smoked paprika and plenty of black pepper and beat together. Tip the puffed rice cereal into a third bowl, add the thyme and stir well, then scrunch the puffed rice in your hands to break it up slightly. Coat the chicken strips in the flour, ensuring they are completely coated, then dip them into the beaten egg mixture. (Do a few at a time, as you don’t want to end up with sticky fingers.) Transfer them, a few at a time, to the puffed rice and toss until coated, then transfer to the second tray in a single layer. Repeat until all the chicken is coated. Coat the chicken strips in the flour, ensuring they are completely coated, then dip them into the beaten egg mixture. (Do a few at a time, as you don’t want to end up with sticky fingers.) Transfer them, a few at a time, to the puffed rice and toss until coated, then transfer to the second tray in a single layer. Repeat until all the chicken is coated. Stir the sweet potato wedges, then return to the oven with the tray of chicken strips and bake for 15 minutes, or until the chicken is golden brown and cooked through and the wedges are tender. Stir the sweet potato wedges, then return to the oven with the tray of chicken strips and bake for 15 minutes, or until the chicken is golden brown and cooked through and the wedges are tender. A few minutes before the chicken and wedges are ready, cook the green beans in a saucepan of boiling water for 3 minutes until just tender, then drain. Cut the lemon into five wedges. A few minutes before the chicken and wedges are ready, cook the green beans in a saucepan of boiling water for 3 minutes until just tender, then drain. Cut the lemon into five wedges. Serve the chicken goujons and potato wedges with the green beans and lemon wedges. Serve the chicken goujons and potato wedges with the green beans and lemon wedges. Recipe tips You can spice this up a little if you like – simply add a teaspoon of dried chilli flakes to the puffed rice cereal. Stir some snipped chives through a little 0%-fat Greek-style yoghurt, and serve with the goujons and wedges, if you like. If you prefer, you can use dried thyme instead of fresh, but use about half the amount. | {
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"content": "Spiced puffed rice chicken goujons with sweet potato wedges An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spiced_puffed_rice_80178_16x9.jpg Puffed rice isn’t just for breakfast! Here, it’s mixed with fresh thyme to make a tasty crunchy coating for chicken goujons. Served with green beans and sweet potato wedges, you get two portions of your 5-a-day per serving in this healthier version of a classic breaded chicken and chips supper. Each serving provides 427 kcal, 34.5g protein, 56g carbohydrate (of which 10g sugars), 5g fat (of which 1.5g saturates), 10g fibre and 0.9g salt. 5 medium sweet potatoes, scrubbed and each cut into 2cm/¾in thick wedges1 tsp olive oil60g/2¼oz plain flour1 tsp dried garlic granules½ tsp fine sea salt1 unwaxed lemon2 free-range eggs1 tsp smoked paprika100g/3½oz puffed rice cereal2 tsp finely chopped fresh thyme leaves500g/1lb 2oz boneless skinless chicken breasts, cut into 1cm/½in-thick strips400g/14oz fine green beansfreshly ground black pepper 5 medium sweet potatoes, scrubbed and each cut into 2cm/¾in thick wedges 1 tsp olive oil 60g/2¼oz plain flour 1 tsp dried garlic granules ½ tsp fine sea salt 1 unwaxed lemon 2 free-range eggs 1 tsp smoked paprika 100g/3½oz puffed rice cereal 2 tsp finely chopped fresh thyme leaves 500g/1lb 2oz boneless skinless chicken breasts, cut into 1cm/½in-thick strips 400g/14oz fine green beans freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper.Tip the sweet potato wedges onto one of the trays and drizzle with the olive oil. Season well with black pepper and toss, then spread out in a single layer. Roast for 10 minutes while you prepare the chicken.Tip the flour, garlic granules and salt into a bowl and finely grate the lemon zest over the top, then mix well. Crack the eggs into a second bowl, add the smoked paprika and plenty of black pepper and beat together. Tip the puffed rice cereal into a third bowl, add the thyme and stir well, then scrunch the puffed rice in your hands to break it up slightly.Coat the chicken strips in the flour, ensuring they are completely coated, then dip them into the beaten egg mixture. (Do a few at a time, as you don’t want to end up with sticky fingers.) Transfer them, a few at a time, to the puffed rice and toss until coated, then transfer to the second tray in a single layer. Repeat until all the chicken is coated.Stir the sweet potato wedges, then return to the oven with the tray of chicken strips and bake for 15 minutes, or until the chicken is golden brown and cooked through and the wedges are tender.A few minutes before the chicken and wedges are ready, cook the green beans in a saucepan of boiling water for 3 minutes until just tender, then drain. Cut the lemon into five wedges.Serve the chicken goujons and potato wedges with the green beans and lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Preheat the oven to 200C/180C Fan/Gas 6 and line two large baking trays with baking paper. Tip the sweet potato wedges onto one of the trays and drizzle with the olive oil. Season well with black pepper and toss, then spread out in a single layer. Roast for 10 minutes while you prepare the chicken. Tip the sweet potato wedges onto one of the trays and drizzle with the olive oil. Season well with black pepper and toss, then spread out in a single layer. Roast for 10 minutes while you prepare the chicken. Tip the flour, garlic granules and salt into a bowl and finely grate the lemon zest over the top, then mix well. Crack the eggs into a second bowl, add the smoked paprika and plenty of black pepper and beat together. Tip the puffed rice cereal into a third bowl, add the thyme and stir well, then scrunch the puffed rice in your hands to break it up slightly. Tip the flour, garlic granules and salt into a bowl and finely grate the lemon zest over the top, then mix well. Crack the eggs into a second bowl, add the smoked paprika and plenty of black pepper and beat together. Tip the puffed rice cereal into a third bowl, add the thyme and stir well, then scrunch the puffed rice in your hands to break it up slightly. Coat the chicken strips in the flour, ensuring they are completely coated, then dip them into the beaten egg mixture. (Do a few at a time, as you don’t want to end up with sticky fingers.) Transfer them, a few at a time, to the puffed rice and toss until coated, then transfer to the second tray in a single layer. Repeat until all the chicken is coated. Coat the chicken strips in the flour, ensuring they are completely coated, then dip them into the beaten egg mixture. (Do a few at a time, as you don’t want to end up with sticky fingers.) Transfer them, a few at a time, to the puffed rice and toss until coated, then transfer to the second tray in a single layer. Repeat until all the chicken is coated. Stir the sweet potato wedges, then return to the oven with the tray of chicken strips and bake for 15 minutes, or until the chicken is golden brown and cooked through and the wedges are tender. Stir the sweet potato wedges, then return to the oven with the tray of chicken strips and bake for 15 minutes, or until the chicken is golden brown and cooked through and the wedges are tender. A few minutes before the chicken and wedges are ready, cook the green beans in a saucepan of boiling water for 3 minutes until just tender, then drain. Cut the lemon into five wedges. A few minutes before the chicken and wedges are ready, cook the green beans in a saucepan of boiling water for 3 minutes until just tender, then drain. Cut the lemon into five wedges. Serve the chicken goujons and potato wedges with the green beans and lemon wedges. Serve the chicken goujons and potato wedges with the green beans and lemon wedges. Recipe tips You can spice this up a little if you like – simply add a teaspoon of dried chilli flakes to the puffed rice cereal. Stir some snipped chives through a little 0%-fat Greek-style yoghurt, and serve with the goujons and wedges, if you like. If you prefer, you can use dried thyme instead of fresh, but use about half the amount."
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} | 3634832d59b750647477d1a5dcb04218ccbe0e6b2a887a2813122941404e8dd9 | Ham and cheese croissant bake recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_cheese_croissant_76846_16x9.jpg Serve a special breakfast or brunch the whole family can enjoy with this easy, savoury twist on bread and butter pudding. It’s a brilliant recipe for using up slightly stale croissants, too. butter, for greasing6 croissants 6 tsp wholegrain mustard 6 slices thick-cut ham 150g/5½oz mature cheddar, grated 3 free-range eggs 100ml/3½fl oz double cream 200ml/7fl oz milk ½ tsp ground nutmeg sea salt and freshly cracked black pepper 5g/⅛oz fresh chives, finely chopped, to serve butter, for greasing 6 croissants 6 tsp wholegrain mustard 6 slices thick-cut ham 150g/5½oz mature cheddar, grated 3 free-range eggs 100ml/3½fl oz double cream 200ml/7fl oz milk ½ tsp ground nutmeg sea salt and freshly cracked black pepper 5g/⅛oz fresh chives, finely chopped, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter.Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish.Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set.Remove from the oven, scatter with the chopped chives and serve straight to the table. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter. Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish. Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set. Remove from the oven, scatter with the chopped chives and serve straight to the table. Remove from the oven, scatter with the chopped chives and serve straight to the table. Recipe tips If some of you don’t like mustard or are cooking for kids, the mustard can be easily omitted. Alternatively, only use mustard on three of the croissants and mark which end the mustard-free croissants sit in the dish – that way, everyone is happy! Chilli fan? Instead of using mustard, swap for chilli jam to bring a delightfully sweet heat to the dish! | {
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"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_cheese_croissant_76846_16x9.jpg Serve a special breakfast or brunch the whole family can enjoy with this easy, savoury twist on bread and butter pudding. It’s a brilliant recipe for using up slightly stale croissants, too. butter, for greasing6 croissants 6 tsp wholegrain mustard 6 slices thick-cut ham 150g/5½oz mature cheddar, grated 3 free-range eggs 100ml/3½fl oz double cream 200ml/7fl oz milk ½ tsp ground nutmeg sea salt and freshly cracked black pepper 5g/⅛oz fresh chives, finely chopped, to serve butter, for greasing 6 croissants 6 tsp wholegrain mustard 6 slices thick-cut ham 150g/5½oz mature cheddar, grated 3 free-range eggs 100ml/3½fl oz double cream 200ml/7fl oz milk ½ tsp ground nutmeg sea salt and freshly cracked black pepper 5g/⅛oz fresh chives, finely chopped, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter.Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish.Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set.Remove from the oven, scatter with the chopped chives and serve straight to the table. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter. Preheat the oven to 180C/160C Fan/Gas 4. Grease an ovenproof baking dish (about 18x26cm/7x10½in in size) with butter. Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Using a bread knife, cut the croissants through the middle horizontally, being careful not to slice all the way through. Spread each croissant with a teaspoon of mustard. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish. Place a slice of ham in each croissant then equally share the grated cheese between all six croissants. Place the croissants cut-side up in the greased baking dish. Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Crack the eggs into a jug and whisk briefly. Add the double cream, milk, nutmeg and a pinch of salt and pepper and whisk until well combined. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set. Pour the egg mixture over the croissants and allow to soak for 5 minutes, submerging the croissants in the liquid where needed. Place the baking dish in the oven and bake for 18–20 minutes, until the egg mixture has just set. Remove from the oven, scatter with the chopped chives and serve straight to the table. Remove from the oven, scatter with the chopped chives and serve straight to the table. Recipe tips If some of you don’t like mustard or are cooking for kids, the mustard can be easily omitted. Alternatively, only use mustard on three of the croissants and mark which end the mustard-free croissants sit in the dish – that way, everyone is happy! Chilli fan? Instead of using mustard, swap for chilli jam to bring a delightfully sweet heat to the dish!"
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} | 928e2aaa6bd57df3376f7d957975a3bdb9875751d28debd6350f8a703901437b | Chocolate and orange scones recipe
An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_orange_87739_16x9.jpg Freshly baked chocolate chip scones are easily on the podium of teatime treats, but this twist with orange is pure gold. 700g/1lb 9oz self-raising flour150g/5½oz butter150g/5½oz caster sugar2 large oranges, finely grated zest of both and juice of one orange150g/5½oz chocolate drops200ml/7fl oz whole milk, plus extra for brushing 700g/1lb 9oz self-raising flour 150g/5½oz butter 150g/5½oz caster sugar 2 large oranges, finely grated zest of both and juice of one orange 150g/5½oz chocolate drops 200ml/7fl oz whole milk, plus extra for brushing clotted cream2 satsumas clotted cream 2 satsumas Method Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays.Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest.In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas. Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays. Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays. Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest. Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest. In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough. In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown. Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas. Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas. | {
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"title": "Chocolate and orange scones recipe",
"content": "An average of 4.8 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_orange_87739_16x9.jpg Freshly baked chocolate chip scones are easily on the podium of teatime treats, but this twist with orange is pure gold. 700g/1lb 9oz self-raising flour150g/5½oz butter150g/5½oz caster sugar2 large oranges, finely grated zest of both and juice of one orange150g/5½oz chocolate drops200ml/7fl oz whole milk, plus extra for brushing 700g/1lb 9oz self-raising flour 150g/5½oz butter 150g/5½oz caster sugar 2 large oranges, finely grated zest of both and juice of one orange 150g/5½oz chocolate drops 200ml/7fl oz whole milk, plus extra for brushing clotted cream2 satsumas clotted cream 2 satsumas Method Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays.Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest.In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas. Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays. Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays. Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest. Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest. In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough. In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown. Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas. Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas."
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} | 0314ca50328a4a04422a21af15267969da4038065e2e6025bb22b41d24b84d7e | Fruity fritters recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruity_fritters_83168_16x9.jpg Fruit fritters can be served for breakfast or as an after-school snack. Kids can mix the batter and add vegetables or fruits but it is best for an adult to fry the fritters as they get very hot. 200g/7oz self-raising flour (white or wholemeal)2 free-range eggs150ml/5fl oz milk1 tbsp butter, for cooking2 bananas, sliced or 2 large apples, cored and sliced into 1cm/½in rings or a handful of frozen soft fruits (or a mixture)½ tsp cinnamon2 tsp caster sugar 200g/7oz self-raising flour (white or wholemeal) 2 free-range eggs 150ml/5fl oz milk 1 tbsp butter, for cooking 2 bananas, sliced or 2 large apples, cored and sliced into 1cm/½in rings or a handful of frozen soft fruits (or a mixture) ½ tsp cinnamon 2 tsp caster sugar Method Kid’s job: Sift the flour into a large bowl. Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.)Kid’s job: Add the eggs and a little bit of the milk to the sifted flour and stir with a whisk or fork. Add the rest of the milk bit by bit, mixing as much as you can to get rid of any lumps. Leave the mixture to stand for a few minutes. Kid’s job: Gently stir in the fruit that you want to use. Dip the apple rings into the batter so they are coated on both sides. Be careful – they are fragile!Adult’s job: Melt a teaspoon of butter in a frying pan over a medium heat.Adult’s job: Carefully drop four large spoonfuls of the fritter batter onto the frying pan making sure you leave space around each spoonful as the fritters with spread as they cook. Apple rings will make one fritter each.Adult’s job: Cook for 3-4 minutes on one side. You should see bubbles forming and the mixture should begin to set around the edges.Adult’s job: Carefully flip over the fritters and cook on the other side until they are golden-brown and cooked through this should take another 3-4 minutes. Repeat until you have used all of the batter mix, adding a little more butter each time you add more fritters to the pan.Kid’s job: While the fritters are cooking, mix the cinnamon and sugar together in a small bowl. Sprinkle the cooked fritters with cinnamon sugar and tuck in. Kid’s job: Sift the flour into a large bowl. Kid’s job: Sift the flour into a large bowl. Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Add the eggs and a little bit of the milk to the sifted flour and stir with a whisk or fork. Add the rest of the milk bit by bit, mixing as much as you can to get rid of any lumps. Leave the mixture to stand for a few minutes. Kid’s job: Add the eggs and a little bit of the milk to the sifted flour and stir with a whisk or fork. Add the rest of the milk bit by bit, mixing as much as you can to get rid of any lumps. Leave the mixture to stand for a few minutes. Kid’s job: Gently stir in the fruit that you want to use. Dip the apple rings into the batter so they are coated on both sides. Be careful – they are fragile! Kid’s job: Gently stir in the fruit that you want to use. Dip the apple rings into the batter so they are coated on both sides. Be careful – they are fragile! Adult’s job: Melt a teaspoon of butter in a frying pan over a medium heat. Adult’s job: Melt a teaspoon of butter in a frying pan over a medium heat. Adult’s job: Carefully drop four large spoonfuls of the fritter batter onto the frying pan making sure you leave space around each spoonful as the fritters with spread as they cook. Apple rings will make one fritter each. Adult’s job: Carefully drop four large spoonfuls of the fritter batter onto the frying pan making sure you leave space around each spoonful as the fritters with spread as they cook. Apple rings will make one fritter each. Adult’s job: Cook for 3-4 minutes on one side. You should see bubbles forming and the mixture should begin to set around the edges. Adult’s job: Cook for 3-4 minutes on one side. You should see bubbles forming and the mixture should begin to set around the edges. Adult’s job: Carefully flip over the fritters and cook on the other side until they are golden-brown and cooked through this should take another 3-4 minutes. Repeat until you have used all of the batter mix, adding a little more butter each time you add more fritters to the pan. Adult’s job: Carefully flip over the fritters and cook on the other side until they are golden-brown and cooked through this should take another 3-4 minutes. Repeat until you have used all of the batter mix, adding a little more butter each time you add more fritters to the pan. Kid’s job: While the fritters are cooking, mix the cinnamon and sugar together in a small bowl. Sprinkle the cooked fritters with cinnamon sugar and tuck in. Kid’s job: While the fritters are cooking, mix the cinnamon and sugar together in a small bowl. Sprinkle the cooked fritters with cinnamon sugar and tuck in. | {
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"title": "Fruity fritters recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fruity_fritters_83168_16x9.jpg Fruit fritters can be served for breakfast or as an after-school snack. Kids can mix the batter and add vegetables or fruits but it is best for an adult to fry the fritters as they get very hot. 200g/7oz self-raising flour (white or wholemeal)2 free-range eggs150ml/5fl oz milk1 tbsp butter, for cooking2 bananas, sliced or 2 large apples, cored and sliced into 1cm/½in rings or a handful of frozen soft fruits (or a mixture)½ tsp cinnamon2 tsp caster sugar 200g/7oz self-raising flour (white or wholemeal) 2 free-range eggs 150ml/5fl oz milk 1 tbsp butter, for cooking 2 bananas, sliced or 2 large apples, cored and sliced into 1cm/½in rings or a handful of frozen soft fruits (or a mixture) ½ tsp cinnamon 2 tsp caster sugar Method Kid’s job: Sift the flour into a large bowl. Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.)Kid’s job: Add the eggs and a little bit of the milk to the sifted flour and stir with a whisk or fork. Add the rest of the milk bit by bit, mixing as much as you can to get rid of any lumps. Leave the mixture to stand for a few minutes. Kid’s job: Gently stir in the fruit that you want to use. Dip the apple rings into the batter so they are coated on both sides. Be careful – they are fragile!Adult’s job: Melt a teaspoon of butter in a frying pan over a medium heat.Adult’s job: Carefully drop four large spoonfuls of the fritter batter onto the frying pan making sure you leave space around each spoonful as the fritters with spread as they cook. Apple rings will make one fritter each.Adult’s job: Cook for 3-4 minutes on one side. You should see bubbles forming and the mixture should begin to set around the edges.Adult’s job: Carefully flip over the fritters and cook on the other side until they are golden-brown and cooked through this should take another 3-4 minutes. Repeat until you have used all of the batter mix, adding a little more butter each time you add more fritters to the pan.Kid’s job: While the fritters are cooking, mix the cinnamon and sugar together in a small bowl. Sprinkle the cooked fritters with cinnamon sugar and tuck in. Kid’s job: Sift the flour into a large bowl. Kid’s job: Sift the flour into a large bowl. Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Knock the egg gently on the work surface to crack it – cracking on a flat surface will create less little bits of shell. Pull the egg open over a small bowl. Pull out any bits of shell that have fallen into the bowl. (Wash your hands after handling eggs.) Kid’s job: Add the eggs and a little bit of the milk to the sifted flour and stir with a whisk or fork. Add the rest of the milk bit by bit, mixing as much as you can to get rid of any lumps. Leave the mixture to stand for a few minutes. Kid’s job: Add the eggs and a little bit of the milk to the sifted flour and stir with a whisk or fork. Add the rest of the milk bit by bit, mixing as much as you can to get rid of any lumps. Leave the mixture to stand for a few minutes. Kid’s job: Gently stir in the fruit that you want to use. Dip the apple rings into the batter so they are coated on both sides. Be careful – they are fragile! Kid’s job: Gently stir in the fruit that you want to use. Dip the apple rings into the batter so they are coated on both sides. Be careful – they are fragile! Adult’s job: Melt a teaspoon of butter in a frying pan over a medium heat. Adult’s job: Melt a teaspoon of butter in a frying pan over a medium heat. Adult’s job: Carefully drop four large spoonfuls of the fritter batter onto the frying pan making sure you leave space around each spoonful as the fritters with spread as they cook. Apple rings will make one fritter each. Adult’s job: Carefully drop four large spoonfuls of the fritter batter onto the frying pan making sure you leave space around each spoonful as the fritters with spread as they cook. Apple rings will make one fritter each. Adult’s job: Cook for 3-4 minutes on one side. You should see bubbles forming and the mixture should begin to set around the edges. Adult’s job: Cook for 3-4 minutes on one side. You should see bubbles forming and the mixture should begin to set around the edges. Adult’s job: Carefully flip over the fritters and cook on the other side until they are golden-brown and cooked through this should take another 3-4 minutes. Repeat until you have used all of the batter mix, adding a little more butter each time you add more fritters to the pan. Adult’s job: Carefully flip over the fritters and cook on the other side until they are golden-brown and cooked through this should take another 3-4 minutes. Repeat until you have used all of the batter mix, adding a little more butter each time you add more fritters to the pan. Kid’s job: While the fritters are cooking, mix the cinnamon and sugar together in a small bowl. Sprinkle the cooked fritters with cinnamon sugar and tuck in. Kid’s job: While the fritters are cooking, mix the cinnamon and sugar together in a small bowl. Sprinkle the cooked fritters with cinnamon sugar and tuck in."
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} | 52b4013b4f1d0c71205d3117b89a573c81d6e75f7b183dd3aacafeb8e1069ee4 | Easy gluten-free pancakes recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savourypancakebatter_74778_16x9.jpg This is a really easy gluten-free pancake recipe. Adding melted butter to the batter makes all the difference to the flavour and texture of the pancakes and will make it possible to cook them without greasing the pan each time. 175g/6oz tapioca flour175g/6oz rice flour½ tsp salt4 large eggs, preferably free-range, lightly beaten350ml/12fl oz milk, or dairy-free alternative4 tbsp melted butter 175g/6oz tapioca flour 175g/6oz rice flour ½ tsp salt 4 large eggs, preferably free-range, lightly beaten 350ml/12fl oz milk, or dairy-free alternative 4 tbsp melted butter Method Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles.Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter. To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20–23cm/8–9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1–2 seconds on the other side and slide off the pan onto a plate. The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly. Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles. Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles. Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter. Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter. To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20–23cm/8–9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1–2 seconds on the other side and slide off the pan onto a plate. To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20–23cm/8–9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1–2 seconds on the other side and slide off the pan onto a plate. The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly. The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly. | {
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"title": "Easy gluten-free pancakes recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/savourypancakebatter_74778_16x9.jpg This is a really easy gluten-free pancake recipe. Adding melted butter to the batter makes all the difference to the flavour and texture of the pancakes and will make it possible to cook them without greasing the pan each time. 175g/6oz tapioca flour175g/6oz rice flour½ tsp salt4 large eggs, preferably free-range, lightly beaten350ml/12fl oz milk, or dairy-free alternative4 tbsp melted butter 175g/6oz tapioca flour 175g/6oz rice flour ½ tsp salt 4 large eggs, preferably free-range, lightly beaten 350ml/12fl oz milk, or dairy-free alternative 4 tbsp melted butter Method Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles.Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter. To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20–23cm/8–9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1–2 seconds on the other side and slide off the pan onto a plate. The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly. Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles. Sift the tapioca flour, rice flour and salt into a large bowl. Make a well in the centre and drop in the lightly beaten eggs. Using a whisk and starting in the centre, mix the eggs gradually bringing in the flour mixture. Add the milk slowly and beat until the batter is smooth and covered in bubbles. Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter. Refrigerate the pancake batter for at least one hour. Just before you cook the pancakes, whisk the batter again, as some of the flour will have settled to the bottom, and stir in the melted butter. To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20–23cm/8–9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1–2 seconds on the other side and slide off the pan onto a plate. To cook the pancakes, heat a heavy cast-iron crèpe pan or a 20–23cm/8–9in non-stick frying pan until very hot. Using a ladle, pour in just enough batter to cover the base of the pan thinly. Loosen the pancake around the edge, flip over with a spatula or thin-bladed fish knife, cook for 1–2 seconds on the other side and slide off the pan onto a plate. The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly. The pancakes may be stacked on top of each other and peeled apart later. Alternatively, they will keep in the fridge for several days or, if a disc of parchment paper is placed between each pancake, they freeze perfectly."
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} | ca42ab208557e61784275f9fa8235ed09b2390585dcbfda02e9d5cfa16ee848c | Fluffy chocolate chip pancakes recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocchippuffypancake_65968_16x9.jpg A sweet treat, these fluffy chocolate chip pancakes are a kid's dream, especially as it's served with butterscotch ice cream. 2 free-range eggs5 tbsp milk150g/5oz self-raising flour2 tbsp caster sugarpinch salt85g/3oz dark chocolate chipssunflower oil, for fryingbutterscotch ice cream, to servemaple syrup or clear honey, to serve 2 free-range eggs 5 tbsp milk 150g/5oz self-raising flour 2 tbsp caster sugar pinch salt 85g/3oz dark chocolate chips sunflower oil, for frying butterscotch ice cream, to serve maple syrup or clear honey, to serve Method Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Recipe tips Once you've learned how to make these fluffy pancakes, you can experiment with the toppings. Try a different flavour ice cream or use yoghurt or low-fat crème fraîche for a lighter option. | {
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"title": "Fluffy chocolate chip pancakes recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocchippuffypancake_65968_16x9.jpg A sweet treat, these fluffy chocolate chip pancakes are a kid's dream, especially as it's served with butterscotch ice cream. 2 free-range eggs5 tbsp milk150g/5oz self-raising flour2 tbsp caster sugarpinch salt85g/3oz dark chocolate chipssunflower oil, for fryingbutterscotch ice cream, to servemaple syrup or clear honey, to serve 2 free-range eggs 5 tbsp milk 150g/5oz self-raising flour 2 tbsp caster sugar pinch salt 85g/3oz dark chocolate chips sunflower oil, for frying butterscotch ice cream, to serve maple syrup or clear honey, to serve Method Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Recipe tips Once you've learned how to make these fluffy pancakes, you can experiment with the toppings. Try a different flavour ice cream or use yoghurt or low-fat crème fraîche for a lighter option."
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} | 81c399739fd61be3bb43c3b59c00f3cb5c970d5f0a6a9c8eef6eb5a86f023e48 | Welsh cake pancakes (Crempog cri) recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/welsh_cake_pikelets_09839_16x9.jpg Top with butter and a light sprinkling of sugar for a delicious teatime treat for St David’s Day or Pancake Day. 185g/6½oz self-raising flour 3 tbsp caster sugar, plus 1 tbsp for sprinkling1 tsp mixed spice1 large free-range egg185ml/6½fl oz semi-skimmed milk50g/1¾oz sultanas or currants (optional)1 tbsp butter, melted, plus extra for serving 185g/6½oz self-raising flour 3 tbsp caster sugar, plus 1 tbsp for sprinkling 1 tsp mixed spice 1 large free-range egg 185ml/6½fl oz semi-skimmed milk 50g/1¾oz sultanas or currants (optional) 1 tbsp butter, melted, plus extra for serving Method Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas.Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter.Serve warm with butter and a sprinkling of caster sugar. Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas. Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas. Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter. Serve warm with butter and a sprinkling of caster sugar. Serve warm with butter and a sprinkling of caster sugar. | {
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"url": "https://www.bbc.co.uk/food/recipes/welsh_cake_pikelets_09839",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Welsh cake pancakes (Crempog cri) 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/welsh_cake_pikelets_09839_16x9.jpg Top with butter and a light sprinkling of sugar for a delicious teatime treat for St David’s Day or Pancake Day. 185g/6½oz self-raising flour 3 tbsp caster sugar, plus 1 tbsp for sprinkling1 tsp mixed spice1 large free-range egg185ml/6½fl oz semi-skimmed milk50g/1¾oz sultanas or currants (optional)1 tbsp butter, melted, plus extra for serving 185g/6½oz self-raising flour 3 tbsp caster sugar, plus 1 tbsp for sprinkling 1 tsp mixed spice 1 large free-range egg 185ml/6½fl oz semi-skimmed milk 50g/1¾oz sultanas or currants (optional) 1 tbsp butter, melted, plus extra for serving Method Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas.Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter.Serve warm with butter and a sprinkling of caster sugar. Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas. Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas. Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter. Serve warm with butter and a sprinkling of caster sugar. Serve warm with butter and a sprinkling of caster sugar."
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} | 763660a0b46b8df26202a409a448e3b45a792b8b7001aa73445dc61bff858600 | Chocolate marble pancakes recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_marble_01809_16x9.jpg Vanilla and chocolate batters are swirled together here to make extra special pancakes. Serve with meted butter and a drizzle of maple syrup. 150g/5½oz plain flour1½ tsp baking powder½ tsp bicarbonate of soda2 tsp granulated sugarpinch salt2 free-range eggs125ml/4fl oz milk80g/2¾oz plain yoghurt2 tbsp vegetable oil, plus extra for frying1 tsp vanilla extract1½ tbsp unsweetened cocoa powderbutter and maple syrup, to serve 150g/5½oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda 2 tsp granulated sugar pinch salt 2 free-range eggs 125ml/4fl oz milk 80g/2¾oz plain yoghurt 2 tbsp vegetable oil, plus extra for frying 1 tsp vanilla extract 1½ tbsp unsweetened cocoa powder butter and maple syrup, to serve Method Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup. Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup. | {
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_marble_01809",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate marble pancakes 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/chocolate_marble_01809_16x9.jpg Vanilla and chocolate batters are swirled together here to make extra special pancakes. Serve with meted butter and a drizzle of maple syrup. 150g/5½oz plain flour1½ tsp baking powder½ tsp bicarbonate of soda2 tsp granulated sugarpinch salt2 free-range eggs125ml/4fl oz milk80g/2¾oz plain yoghurt2 tbsp vegetable oil, plus extra for frying1 tsp vanilla extract1½ tbsp unsweetened cocoa powderbutter and maple syrup, to serve 150g/5½oz plain flour 1½ tsp baking powder ½ tsp bicarbonate of soda 2 tsp granulated sugar pinch salt 2 free-range eggs 125ml/4fl oz milk 80g/2¾oz plain yoghurt 2 tbsp vegetable oil, plus extra for frying 1 tsp vanilla extract 1½ tbsp unsweetened cocoa powder butter and maple syrup, to serve Method Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup. Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Place the flour, baking powder, bicarbonate of soda, sugar and salt in a bowl and stir with a whisk to combine. Place the eggs, milk, yoghurt, oil and vanilla in a jug and mix until combined and smooth. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Pour the liquid ingredients into the dry ingredients in the bowl and gently combine with a whisk until all the flour is incorporated (try to minimise how much you stir, it’s fine if there are still some small lumps). Pour 150g/5½oz batter into a separate bowl and add the cocoa powder. Stir until just combined. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Brush a medium, non-stick frying pan with some vegetable oil and place over a medium heat. Once hot, turn the heat down to medium-low. Take 1 teaspoon of the cocoa batter and drizzle into the pan in a small swirl, roughly the size of a pancake. Pour 1 heaped tablespoon of vanilla batter on top of the swirl. Finally, drizzle 1 teaspoon of cocoa batter on top of the vanilla batter. Cook until the pancake is golden underneath (around 2 minutes) then use a metal spatula to flip the pancake. Cook until the other side is golden then transfer to a plate. Keep warm. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup. Repeat with the remaining batter, adding more oil to the pan as needed, until all the pancakes are cooked. Serve the pancakes warm with butter and maple syrup."
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} | 8f276d4eb63fcfbf9c75a77572b16517d48a5f67bc29137c74c29e27ee7b4099 | Snowman pancakes with orange and spice recipe
An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_orange_and_honey_36705_16x9.jpg Add some festive spice to fluffy pancakes with cinnamon and orange zest. The perfect breakfast for Christmas morning. 1 mug self-raising flour (200g/7oz)1 mug milk (300ml/½ pint)1 large free-range egg3 oranges, zest finely grated (fruit cut into wedges for serving)½ tsp cinnamonpinch salt1 tsp butter2 tbsp runny honey, for drizzling 1 mug self-raising flour (200g/7oz) 1 mug milk (300ml/½ pint) 1 large free-range egg 3 oranges, zest finely grated (fruit cut into wedges for serving) ½ tsp cinnamon pinch salt 1 tsp butter 2 tbsp runny honey, for drizzling Method Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again.Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people. Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again. Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again. Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people. | {
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"url": "https://www.bbc.co.uk/food/recipes/spiced_orange_and_honey_36705",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Snowman pancakes with orange and spice recipe",
"content": "An average of 5.0 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/spiced_orange_and_honey_36705_16x9.jpg Add some festive spice to fluffy pancakes with cinnamon and orange zest. The perfect breakfast for Christmas morning. 1 mug self-raising flour (200g/7oz)1 mug milk (300ml/½ pint)1 large free-range egg3 oranges, zest finely grated (fruit cut into wedges for serving)½ tsp cinnamonpinch salt1 tsp butter2 tbsp runny honey, for drizzling 1 mug self-raising flour (200g/7oz) 1 mug milk (300ml/½ pint) 1 large free-range egg 3 oranges, zest finely grated (fruit cut into wedges for serving) ½ tsp cinnamon pinch salt 1 tsp butter 2 tbsp runny honey, for drizzling Method Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again.Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people. Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again. Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again. Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people."
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"$oid": "68bad313eb3bdbfd0cc0106a"
} | ed3ef270f90fb65bbde8e57feb4fd47cddc13d34944f9406e260f6eb322df89d | Mary Berry’s jaffa cakes recipe
An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_jaffa_cakes_58695_16x9.jpg Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they're still great if you just spoon it over. For this recipe you will need a 5cm/2in round biscuit cutter, a 30x20cm/12x8in baking tray and a 12-hole shallow bun tin. 1 x 135g packet orange jelly 150ml/5fl oz boiling water 1 small orange, finely grated zest only 1 x 135g packet orange jelly 150ml/5fl oz boiling water 1 small orange, finely grated zest only unsalted butter, for greasing 1 large free-range egg25g/1oz caster sugar 25g/1oz self-raising flour, sifted unsalted butter, for greasing 1 large free-range egg 25g/1oz caster sugar 25g/1oz self-raising flour, sifted 180g/6¼oz plain chocolate (about 36% cocoa solids) 180g/6¼oz plain chocolate (about 36% cocoa solids) Method For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly. Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge. Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly. Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge. Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge. Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. Recipe tips It's important to use the lower cocoa solids chocolate because stronger chocolate will overwhelm the orange flavours. It is better to use a bowl and an electric hand whisk to make the sponge because a freestanding mixer might struggle with such a small amount of cake batter. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/mary_berrys_jaffa_cakes_58695",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mary Berry’s jaffa cakes recipe",
"content": "An average of 4.2 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_jaffa_cakes_58695_16x9.jpg Jaffa cakes are no where near as tricky to make at home as you might think. The only fiddly bit is making the chocolate look perfect – but they're still great if you just spoon it over. For this recipe you will need a 5cm/2in round biscuit cutter, a 30x20cm/12x8in baking tray and a 12-hole shallow bun tin. 1 x 135g packet orange jelly 150ml/5fl oz boiling water 1 small orange, finely grated zest only 1 x 135g packet orange jelly 150ml/5fl oz boiling water 1 small orange, finely grated zest only unsalted butter, for greasing 1 large free-range egg25g/1oz caster sugar 25g/1oz self-raising flour, sifted unsalted butter, for greasing 1 large free-range egg 25g/1oz caster sugar 25g/1oz self-raising flour, sifted 180g/6¼oz plain chocolate (about 36% cocoa solids) 180g/6¼oz plain chocolate (about 36% cocoa solids) Method For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly. Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge. Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. For the jelly, break the jelly into pieces and place in a small bowl. Pour over the boiling water and stir until the jelly is completely dissolved. Add the orange zest, then pour into a shallow 30x20cm/12x8in tray. Chill in the fridge for 1 hour, or until set. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. Meanwhile, preheat the oven to 180C/160C Fan/Gas 4 and grease a 12-hole, shallow bun tin with butter. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. For the sponge, whisk the egg and sugar together for 4-5 minutes until pale and fluffy, then gently fold in the flour. Fill each well in the bun tin three-quarters full (about a dessert spoonful per hole) and smooth the tops. Bake for 7-9 minutes, or until well risen and the top of the sponges spring back when lightly pressed. Leave to cool in the tray for a few minutes then finish cooling on a wire rack. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly. To assemble, break the chocolate into pieces then melt in a bowl set over a pan of gently simmering water. Remove the bowl from the heat and leave to cool and thicken slightly. Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge. Turn the jelly out onto a sheet of non-stick baking parchment. Cut 12 discs from the orange jelly using a 5cm/2in round cutter. Sit one jelly disc on top of each sponge. Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. Spoon the melted chocolate over the jelly discs. Using the tips of the tines of a fork or a skewer, lightly press to create a criss-cross pattern on top of the chocolate, then leave to set completely. You may need to reheat the chocolate a little if it starts to set before you have finished all the jaffa cakes. Recipe tips It's important to use the lower cocoa solids chocolate because stronger chocolate will overwhelm the orange flavours. It is better to use a bowl and an electric hand whisk to make the sponge because a freestanding mixer might struggle with such a small amount of cake batter."
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} | 72c00a3254b4caa73fff867016a87417fec316da5a3cd8416c68f461e0ac7df5 | Butterfly cakes recipe
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally. Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days.To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined. Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix. Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds. Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally. Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.) Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.) When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days. When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days. To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage. To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar. | {
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"content": "Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix.Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds.Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally. Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.)When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days.To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) Preheat the oven to 180C/350F/Gas 4 and line a 12-hole bun tin with 12 paper fairy cake cases. (Or for deep American-style cupcakes, line a 6-hole muffin tin with larger muffin cases.) Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined. Place the softened butter in a large bowl then beat with an electric hand-whisk until pale and fluffy. Gradually add the sugar and continue to beat until fully combined. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again. Add a little of the beaten egg to the butter mixture, then whisk again. Gradually add the egg, little by little, whisking after each addition. It’s important to go slowly here, as adding too much egg at once can cause the mix to split. If it does split, simply add a tablespoon of the flour and whisk until the batter is smooth again. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix. Sift the flour into the bowl. Using a large metal spoon or spatula, fold the flour into the cake mix. Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds. Add the vanilla and the salt and stir to combine. Add the milk to get the cake mix to a soft dropping consistency, where a heaped spoonful of mixture falls off the spoon after tipping it for few seconds. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally. Using two dessert spoons (one to scoop and the other to push the mix into the tin), fill the paper cases half full with the batter, filling them equally. Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.) Bake the fairy cakes for 15 minutes in the middle of the oven, until golden-brown and the cakes spring back when pressed lightly. (Bake cupcakes for 18-20 minutes.) When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days. When cool enough to handle, lift the cakes onto a cooling rack and leave to cool completely. The cakes can be frozen for up to a month, or will keep fresh in an airtight tin for a few days. To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage. To make the buttercream, put the butter into a large bowl and beat with electric hand beaters until smooth and creamy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. You can colour the buttercream at this stage. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar. To make butterfly cakes, cut the top off each cake using a small serrated knife – angling the knife in slightly so that you make a concave cut. Cut the tops in half, to make two ‘wings’. Spread or pipe a heaped teaspoon of buttercream into the dip you have made in the top of each cake, and spoon on a little lemon curd or jam. Place the wings into the buttercream, and dust with a little icing sugar."
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} | b5629c1e2ffa5e2096607dafdc72de6e569cc0b001cd1b95187fad403b455af5 | Mint chocolate cookies recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mint_chocolate_sabls_03965_16x9.jpg This minty chocolate cookie recipe makes a big batch, but the dough freezes really well so it can easily be halved. 275g/9¾oz plain flour40g/1½oz cocoa powder¾ tsp bicarbonate of soda½ tsp flaked sea salt200g/7oz unsalted butter, softened and diced50g/1¾oz caster sugar200g/7oz light brown sugar½ tsp vanilla extract85g/3oz dark chocolate (60–70% cocoa solids), finely chopped40g/1½oz mint-flavoured candy cane, roughly crushed 275g/9¾oz plain flour 40g/1½oz cocoa powder ¾ tsp bicarbonate of soda ½ tsp flaked sea salt 200g/7oz unsalted butter, softened and diced 50g/1¾oz caster sugar 200g/7oz light brown sugar ½ tsp vanilla extract 85g/3oz dark chocolate (60–70% cocoa solids), finely chopped 40g/1½oz mint-flavoured candy cane, roughly crushed 250g/9oz dark chocolate (60–70% cocoa solids)3-4 mint-flavoured candy canes, crushed to a coarse powder, to sprinkle (optional) 250g/9oz dark chocolate (60–70% cocoa solids) 3-4 mint-flavoured candy canes, crushed to a coarse powder, to sprinkle (optional) Method For the dough, sift the flour, cocoa and bicarbonate of soda into a medium bowl. Grind in the salt and stir. Set aside.Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat for 2 minutes, or until smooth. Add the dry ingredients to the bowl and mix until the dough looks sandy (which is what sablé means in English). Add the chocolate and candy cane to the bowl, then mix. The dough should look almost like soil; it should not have formed into one large ball. If mixed for too long the biscuits will be tough.Tip out the dough onto a work surface and gently press together. Divide in half and roll into two logs, about 4cm/1½in thick. Wrap each log in cling film and chill for 3 hours, or until firm. (Alternatively, wrap the second log in brown paper and tie the ends up. Freeze the dough for baking at a later date.)Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper.Using a thin, sharp knife, cut the logs into rounds about 1cm/½in thick. Put the biscuits onto the baking trays, leaving 2cm/¾in between each one. Bake for 10–12 minutes, or until set on the outside but soft in the centre.Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.To decorate, line a baking tray with baking paper. Temper or melt the chocolate. Dip each biscuit halfway into the chocolate, allowing the excess to drip off. Put onto the prepared baking trays and sprinkle with a little crushed candy cane. Leave to set. The biscuits will keep for up to a week stored in an airtight container. For the dough, sift the flour, cocoa and bicarbonate of soda into a medium bowl. Grind in the salt and stir. Set aside. For the dough, sift the flour, cocoa and bicarbonate of soda into a medium bowl. Grind in the salt and stir. Set aside. Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat for 2 minutes, or until smooth. Add the dry ingredients to the bowl and mix until the dough looks sandy (which is what sablé means in English). Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat for 2 minutes, or until smooth. Add the dry ingredients to the bowl and mix until the dough looks sandy (which is what sablé means in English). Add the chocolate and candy cane to the bowl, then mix. The dough should look almost like soil; it should not have formed into one large ball. If mixed for too long the biscuits will be tough. Add the chocolate and candy cane to the bowl, then mix. The dough should look almost like soil; it should not have formed into one large ball. If mixed for too long the biscuits will be tough. Tip out the dough onto a work surface and gently press together. Divide in half and roll into two logs, about 4cm/1½in thick. Wrap each log in cling film and chill for 3 hours, or until firm. (Alternatively, wrap the second log in brown paper and tie the ends up. Freeze the dough for baking at a later date.) Tip out the dough onto a work surface and gently press together. Divide in half and roll into two logs, about 4cm/1½in thick. Wrap each log in cling film and chill for 3 hours, or until firm. (Alternatively, wrap the second log in brown paper and tie the ends up. Freeze the dough for baking at a later date.) Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. Using a thin, sharp knife, cut the logs into rounds about 1cm/½in thick. Put the biscuits onto the baking trays, leaving 2cm/¾in between each one. Bake for 10–12 minutes, or until set on the outside but soft in the centre. Using a thin, sharp knife, cut the logs into rounds about 1cm/½in thick. Put the biscuits onto the baking trays, leaving 2cm/¾in between each one. Bake for 10–12 minutes, or until set on the outside but soft in the centre. Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. To decorate, line a baking tray with baking paper. Temper or melt the chocolate. Dip each biscuit halfway into the chocolate, allowing the excess to drip off. Put onto the prepared baking trays and sprinkle with a little crushed candy cane. Leave to set. The biscuits will keep for up to a week stored in an airtight container. To decorate, line a baking tray with baking paper. Temper or melt the chocolate. Dip each biscuit halfway into the chocolate, allowing the excess to drip off. Put onto the prepared baking trays and sprinkle with a little crushed candy cane. Leave to set. The biscuits will keep for up to a week stored in an airtight container. | {
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"title": "Mint chocolate cookies recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mint_chocolate_sabls_03965_16x9.jpg This minty chocolate cookie recipe makes a big batch, but the dough freezes really well so it can easily be halved. 275g/9¾oz plain flour40g/1½oz cocoa powder¾ tsp bicarbonate of soda½ tsp flaked sea salt200g/7oz unsalted butter, softened and diced50g/1¾oz caster sugar200g/7oz light brown sugar½ tsp vanilla extract85g/3oz dark chocolate (60–70% cocoa solids), finely chopped40g/1½oz mint-flavoured candy cane, roughly crushed 275g/9¾oz plain flour 40g/1½oz cocoa powder ¾ tsp bicarbonate of soda ½ tsp flaked sea salt 200g/7oz unsalted butter, softened and diced 50g/1¾oz caster sugar 200g/7oz light brown sugar ½ tsp vanilla extract 85g/3oz dark chocolate (60–70% cocoa solids), finely chopped 40g/1½oz mint-flavoured candy cane, roughly crushed 250g/9oz dark chocolate (60–70% cocoa solids)3-4 mint-flavoured candy canes, crushed to a coarse powder, to sprinkle (optional) 250g/9oz dark chocolate (60–70% cocoa solids) 3-4 mint-flavoured candy canes, crushed to a coarse powder, to sprinkle (optional) Method For the dough, sift the flour, cocoa and bicarbonate of soda into a medium bowl. Grind in the salt and stir. Set aside.Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat for 2 minutes, or until smooth. Add the dry ingredients to the bowl and mix until the dough looks sandy (which is what sablé means in English). Add the chocolate and candy cane to the bowl, then mix. The dough should look almost like soil; it should not have formed into one large ball. If mixed for too long the biscuits will be tough.Tip out the dough onto a work surface and gently press together. Divide in half and roll into two logs, about 4cm/1½in thick. Wrap each log in cling film and chill for 3 hours, or until firm. (Alternatively, wrap the second log in brown paper and tie the ends up. Freeze the dough for baking at a later date.)Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper.Using a thin, sharp knife, cut the logs into rounds about 1cm/½in thick. Put the biscuits onto the baking trays, leaving 2cm/¾in between each one. Bake for 10–12 minutes, or until set on the outside but soft in the centre.Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely.To decorate, line a baking tray with baking paper. Temper or melt the chocolate. Dip each biscuit halfway into the chocolate, allowing the excess to drip off. Put onto the prepared baking trays and sprinkle with a little crushed candy cane. Leave to set. The biscuits will keep for up to a week stored in an airtight container. For the dough, sift the flour, cocoa and bicarbonate of soda into a medium bowl. Grind in the salt and stir. Set aside. For the dough, sift the flour, cocoa and bicarbonate of soda into a medium bowl. Grind in the salt and stir. Set aside. Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat for 2 minutes, or until smooth. Add the dry ingredients to the bowl and mix until the dough looks sandy (which is what sablé means in English). Put the butter in large mixing bowl and, using an electric mixer, beat until smooth and light. Add the sugars and vanilla extract, and beat for 2 minutes, or until smooth. Add the dry ingredients to the bowl and mix until the dough looks sandy (which is what sablé means in English). Add the chocolate and candy cane to the bowl, then mix. The dough should look almost like soil; it should not have formed into one large ball. If mixed for too long the biscuits will be tough. Add the chocolate and candy cane to the bowl, then mix. The dough should look almost like soil; it should not have formed into one large ball. If mixed for too long the biscuits will be tough. Tip out the dough onto a work surface and gently press together. Divide in half and roll into two logs, about 4cm/1½in thick. Wrap each log in cling film and chill for 3 hours, or until firm. (Alternatively, wrap the second log in brown paper and tie the ends up. Freeze the dough for baking at a later date.) Tip out the dough onto a work surface and gently press together. Divide in half and roll into two logs, about 4cm/1½in thick. Wrap each log in cling film and chill for 3 hours, or until firm. (Alternatively, wrap the second log in brown paper and tie the ends up. Freeze the dough for baking at a later date.) Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Line three baking trays with baking paper. Using a thin, sharp knife, cut the logs into rounds about 1cm/½in thick. Put the biscuits onto the baking trays, leaving 2cm/¾in between each one. Bake for 10–12 minutes, or until set on the outside but soft in the centre. Using a thin, sharp knife, cut the logs into rounds about 1cm/½in thick. Put the biscuits onto the baking trays, leaving 2cm/¾in between each one. Bake for 10–12 minutes, or until set on the outside but soft in the centre. Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. Leave the biscuits to cool on the trays for 10 minutes, then transfer to a wire rack to cool completely. To decorate, line a baking tray with baking paper. Temper or melt the chocolate. Dip each biscuit halfway into the chocolate, allowing the excess to drip off. Put onto the prepared baking trays and sprinkle with a little crushed candy cane. Leave to set. The biscuits will keep for up to a week stored in an airtight container. To decorate, line a baking tray with baking paper. Temper or melt the chocolate. Dip each biscuit halfway into the chocolate, allowing the excess to drip off. Put onto the prepared baking trays and sprinkle with a little crushed candy cane. Leave to set. The biscuits will keep for up to a week stored in an airtight container."
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} | b1995fc5fa83c9b5ab2d70d997d76de8cca354d32b8ae8990b05435d3fb12b67 | Spiced Christmas biscuits recipe
An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cinnamon_45950_16x9.jpg Baking a batch of these easy Christmas biscuits is a fun way to get into the festive spirit. They can be made into tree decorations, be given as gifts or popped into the treat tin at home. Equipment and preparation: You will need Christmas-themed biscuit cutters and two flat baking trays lined with non-stick baking paper. 100g/3½oz butter, at room temperature 50g/1¾oz caster sugar ½ tsp ground cinnamon ½ tsp ground ginger 150g/5½oz plain flour, plus extra for rolling 1 tbsp cornflour 100g/3½oz butter, at room temperature 50g/1¾oz caster sugar ½ tsp ground cinnamon ½ tsp ground ginger 150g/5½oz plain flour, plus extra for rolling 1 tbsp cornflour 150g/5½oz icing sugar, sifted2–3 tbsp lemon juice 150g/5½oz icing sugar, sifted 2–3 tbsp lemon juice edible sprinklesedible sparkles edible glittermetallic ballsicing pens crushed candy canes edible sprinkles edible sparkles edible glitter metallic balls icing pens crushed candy canes Method Preheat the oven to 180C/160C Fan/Gas 4.In a bowl, whisk together the butter, sugar, cinnamon and ginger for a couple of minutes until light and fluffy. Using a wooden spoon, mix in the flour and cornflour. Stir until the mixture resembles breadcrumbs, then use your hands to form a ball of dough. Lightly dust your work surface and rolling pin with a little plain flour and roll the dough out to a thickness of about 5mm/¼in. Cut out shapes using the biscuit cutters, re-rolling the leftover dough as you go. Spread the shapes out on the lined baking trays. Bake for 14–16 minutes, swapping the trays round half way through cooking (to ensure the biscuits cook evenly). The biscuits should still be pale, but cooked. If making tree decorations, punch a small hole in the biscuit using a wooden skewer as soon as they come out of the oven. Leave on the tray to cool completely. In a small bowl stir together the icing sugar with 2 tablespoons lemon juice, adding a little extra if the mixture is very thick. Once the biscuits are cool, pipe or spoon the icing over each biscuit and top with your choice of edible decorations. If you’re making tree decorations, leave the icing to set before tying a piece of ribbon or string through the hole. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, whisk together the butter, sugar, cinnamon and ginger for a couple of minutes until light and fluffy. Using a wooden spoon, mix in the flour and cornflour. Stir until the mixture resembles breadcrumbs, then use your hands to form a ball of dough. In a bowl, whisk together the butter, sugar, cinnamon and ginger for a couple of minutes until light and fluffy. Using a wooden spoon, mix in the flour and cornflour. Stir until the mixture resembles breadcrumbs, then use your hands to form a ball of dough. Lightly dust your work surface and rolling pin with a little plain flour and roll the dough out to a thickness of about 5mm/¼in. Cut out shapes using the biscuit cutters, re-rolling the leftover dough as you go. Spread the shapes out on the lined baking trays. Lightly dust your work surface and rolling pin with a little plain flour and roll the dough out to a thickness of about 5mm/¼in. Cut out shapes using the biscuit cutters, re-rolling the leftover dough as you go. Spread the shapes out on the lined baking trays. Bake for 14–16 minutes, swapping the trays round half way through cooking (to ensure the biscuits cook evenly). The biscuits should still be pale, but cooked. If making tree decorations, punch a small hole in the biscuit using a wooden skewer as soon as they come out of the oven. Leave on the tray to cool completely. Bake for 14–16 minutes, swapping the trays round half way through cooking (to ensure the biscuits cook evenly). The biscuits should still be pale, but cooked. If making tree decorations, punch a small hole in the biscuit using a wooden skewer as soon as they come out of the oven. Leave on the tray to cool completely. In a small bowl stir together the icing sugar with 2 tablespoons lemon juice, adding a little extra if the mixture is very thick. In a small bowl stir together the icing sugar with 2 tablespoons lemon juice, adding a little extra if the mixture is very thick. Once the biscuits are cool, pipe or spoon the icing over each biscuit and top with your choice of edible decorations. If you’re making tree decorations, leave the icing to set before tying a piece of ribbon or string through the hole. Once the biscuits are cool, pipe or spoon the icing over each biscuit and top with your choice of edible decorations. If you’re making tree decorations, leave the icing to set before tying a piece of ribbon or string through the hole. | {
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"title": "Spiced Christmas biscuits recipe",
"content": "An average of 3.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cinnamon_45950_16x9.jpg Baking a batch of these easy Christmas biscuits is a fun way to get into the festive spirit. They can be made into tree decorations, be given as gifts or popped into the treat tin at home. Equipment and preparation: You will need Christmas-themed biscuit cutters and two flat baking trays lined with non-stick baking paper. 100g/3½oz butter, at room temperature 50g/1¾oz caster sugar ½ tsp ground cinnamon ½ tsp ground ginger 150g/5½oz plain flour, plus extra for rolling 1 tbsp cornflour 100g/3½oz butter, at room temperature 50g/1¾oz caster sugar ½ tsp ground cinnamon ½ tsp ground ginger 150g/5½oz plain flour, plus extra for rolling 1 tbsp cornflour 150g/5½oz icing sugar, sifted2–3 tbsp lemon juice 150g/5½oz icing sugar, sifted 2–3 tbsp lemon juice edible sprinklesedible sparkles edible glittermetallic ballsicing pens crushed candy canes edible sprinkles edible sparkles edible glitter metallic balls icing pens crushed candy canes Method Preheat the oven to 180C/160C Fan/Gas 4.In a bowl, whisk together the butter, sugar, cinnamon and ginger for a couple of minutes until light and fluffy. Using a wooden spoon, mix in the flour and cornflour. Stir until the mixture resembles breadcrumbs, then use your hands to form a ball of dough. Lightly dust your work surface and rolling pin with a little plain flour and roll the dough out to a thickness of about 5mm/¼in. Cut out shapes using the biscuit cutters, re-rolling the leftover dough as you go. Spread the shapes out on the lined baking trays. Bake for 14–16 minutes, swapping the trays round half way through cooking (to ensure the biscuits cook evenly). The biscuits should still be pale, but cooked. If making tree decorations, punch a small hole in the biscuit using a wooden skewer as soon as they come out of the oven. Leave on the tray to cool completely. In a small bowl stir together the icing sugar with 2 tablespoons lemon juice, adding a little extra if the mixture is very thick. Once the biscuits are cool, pipe or spoon the icing over each biscuit and top with your choice of edible decorations. If you’re making tree decorations, leave the icing to set before tying a piece of ribbon or string through the hole. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. In a bowl, whisk together the butter, sugar, cinnamon and ginger for a couple of minutes until light and fluffy. Using a wooden spoon, mix in the flour and cornflour. Stir until the mixture resembles breadcrumbs, then use your hands to form a ball of dough. In a bowl, whisk together the butter, sugar, cinnamon and ginger for a couple of minutes until light and fluffy. Using a wooden spoon, mix in the flour and cornflour. Stir until the mixture resembles breadcrumbs, then use your hands to form a ball of dough. Lightly dust your work surface and rolling pin with a little plain flour and roll the dough out to a thickness of about 5mm/¼in. Cut out shapes using the biscuit cutters, re-rolling the leftover dough as you go. Spread the shapes out on the lined baking trays. Lightly dust your work surface and rolling pin with a little plain flour and roll the dough out to a thickness of about 5mm/¼in. Cut out shapes using the biscuit cutters, re-rolling the leftover dough as you go. Spread the shapes out on the lined baking trays. Bake for 14–16 minutes, swapping the trays round half way through cooking (to ensure the biscuits cook evenly). The biscuits should still be pale, but cooked. If making tree decorations, punch a small hole in the biscuit using a wooden skewer as soon as they come out of the oven. Leave on the tray to cool completely. Bake for 14–16 minutes, swapping the trays round half way through cooking (to ensure the biscuits cook evenly). The biscuits should still be pale, but cooked. If making tree decorations, punch a small hole in the biscuit using a wooden skewer as soon as they come out of the oven. Leave on the tray to cool completely. In a small bowl stir together the icing sugar with 2 tablespoons lemon juice, adding a little extra if the mixture is very thick. In a small bowl stir together the icing sugar with 2 tablespoons lemon juice, adding a little extra if the mixture is very thick. Once the biscuits are cool, pipe or spoon the icing over each biscuit and top with your choice of edible decorations. If you’re making tree decorations, leave the icing to set before tying a piece of ribbon or string through the hole. Once the biscuits are cool, pipe or spoon the icing over each biscuit and top with your choice of edible decorations. If you’re making tree decorations, leave the icing to set before tying a piece of ribbon or string through the hole."
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} | 93ca47387dfbc170b4a7a1d6ed8eb7e62e42236320773aef975cbe40b25ea77c | Mary Berry Easter biscuits recipe
An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_easter_46791_16x9.jpg These buttery lemon biscuits are easy to make and take very little time. 100g/3½oz unsalted butter, softened75g/2¾oz caster sugar, plus extra for sprinkling1 free-range egg, separated1 small unwaxed lemon, finely grated zest only200g/7oz plain flour, plus extra for dusting50g/1¾oz currants1–2 tbsp milk 100g/3½oz unsalted butter, softened 75g/2¾oz caster sugar, plus extra for sprinkling 1 free-range egg, separated 1 small unwaxed lemon, finely grated zest only 200g/7oz plain flour, plus extra for dusting 50g/1¾oz currants 1–2 tbsp milk Method Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.Lightly beat the egg white using a fork. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper. Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper. Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough. Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough. Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes. Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes. Lightly beat the egg white using a fork. Lightly beat the egg white using a fork. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Recipe tips The biscuits can be made up to three days ahead and kept in an airtight container. Work quickly in a cool area of the kitchen as you do not want the dough to become too soft. If it is soft after mixing, chill it for 10 minutes or until easier to handle. | {
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"content": "An average of 4.1 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_easter_46791_16x9.jpg These buttery lemon biscuits are easy to make and take very little time. 100g/3½oz unsalted butter, softened75g/2¾oz caster sugar, plus extra for sprinkling1 free-range egg, separated1 small unwaxed lemon, finely grated zest only200g/7oz plain flour, plus extra for dusting50g/1¾oz currants1–2 tbsp milk 100g/3½oz unsalted butter, softened 75g/2¾oz caster sugar, plus extra for sprinkling 1 free-range egg, separated 1 small unwaxed lemon, finely grated zest only 200g/7oz plain flour, plus extra for dusting 50g/1¾oz currants 1–2 tbsp milk Method Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper.Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough.Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes.Lightly beat the egg white using a fork. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper. Preheat the oven 200C/180C Fan/Gas 6. Line three baking trays with baking paper. Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough. Put the butter and sugar in a bowl and beat until well combined and fluffy. Add the egg yolk and lemon zest. Sift in the flour and mix well. Stir in the currants and enough milk to make a fairly soft dough. Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes. Knead the dough on a floured work surface and, using a rolling pin, roll out the dough until 5mm/¼in thick. Using a 6cm/2½in fluted cutter, cut out 24 rounds. Transfer to the baking trays using a palette knife and bake for 8 minutes. Lightly beat the egg white using a fork. Lightly beat the egg white using a fork. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Remove the biscuits from the oven and brush the tops with the beaten egg white. Sprinkle over caster sugar and return to the oven for 5 minutes, or until pale golden brown and cooked though. Leave to cool on the trays for a few minutes, then carefully lift onto a wire rack to cool completely. Recipe tips The biscuits can be made up to three days ahead and kept in an airtight container. Work quickly in a cool area of the kitchen as you do not want the dough to become too soft. If it is soft after mixing, chill it for 10 minutes or until easier to handle."
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} | b4636308d4691778212b7c175bfee4212960e616a793ca151369e378501bfd6a | Mary Berry's cheesy muffins recipe
An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_cheesy_muffins_10347_16x9.jpg Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. For this recipe you will need a 12-hole muffin tin and muffin cases. 275g/9¾oz self-raising flour 1 tsp baking powder ½ tsp salt 50g/1¾oz butter, melted 1 large free-range egg, beaten 250ml/9fl oz milk 75g/2⅓oz Gruyère cheese, grated bunch of basil, leaves only, chopped 75g/2⅓oz pitted black olives, chopped 2 tbsp sun-dried tomato paste 275g/9¾oz self-raising flour 1 tsp baking powder ½ tsp salt 50g/1¾oz butter, melted 1 large free-range egg, beaten 250ml/9fl oz milk 75g/2⅓oz Gruyère cheese, grated bunch of basil, leaves only, chopped 75g/2⅓oz pitted black olives, chopped 2 tbsp sun-dried tomato paste Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases. Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Remove from the oven and allow to cool slightly. Serve warm or cold. Recipe tips If you can’t find muffin cases, you could use cupcake cases; they are larger than fairy cake cases, but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins. Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect. | {
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"title": "Mary Berry's cheesy muffins recipe",
"content": "An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/speedy_cheesy_muffins_10347_16x9.jpg Mary Berry's quick savoury muffins are superb with soup, salads or for eating on the go. The cheese is lovely and oozy if you serve them warm. Eaten cold, they are still fragrant, with a nice saltiness from the cheese and olives. For this recipe you will need a 12-hole muffin tin and muffin cases. 275g/9¾oz self-raising flour 1 tsp baking powder ½ tsp salt 50g/1¾oz butter, melted 1 large free-range egg, beaten 250ml/9fl oz milk 75g/2⅓oz Gruyère cheese, grated bunch of basil, leaves only, chopped 75g/2⅓oz pitted black olives, chopped 2 tbsp sun-dried tomato paste 275g/9¾oz self-raising flour 1 tsp baking powder ½ tsp salt 50g/1¾oz butter, melted 1 large free-range egg, beaten 250ml/9fl oz milk 75g/2⅓oz Gruyère cheese, grated bunch of basil, leaves only, chopped 75g/2⅓oz pitted black olives, chopped 2 tbsp sun-dried tomato paste Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases.Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole muffin tin with muffin cases. Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Measure the flour, baking powder and salt into a large bowl. Mix the butter, egg and milk together in a jug. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Add the cheese, basil and olives to the bowl of dry ingredients and mix well. Pour in the wet ingredients and gently stir everything together using a fork. Loosely swirl in the sun-dried tomato paste to give a rippled effect through the batter. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Divide the mixture between the cases and bake in the oven for 18–20 minutes, or until well risen and lightly golden brown. Remove from the oven and allow to cool slightly. Serve warm or cold. Remove from the oven and allow to cool slightly. Serve warm or cold. Recipe tips If you can’t find muffin cases, you could use cupcake cases; they are larger than fairy cake cases, but not quite as deep as muffin cases, so the mixture may stretch to a few extra muffins. Gently swirl in the sun-dried tomato paste, without stirring it in completely, as this gives a lovely hit of tomato when you eat the muffin, as well as a nice rippled effect."
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} | f57b1d27ca91625680ad8c8248bfc2d1d84ae20f46268d87046f0cc8ca66f578 | Cheese and ham omelette recipe
An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheeseomelette_80621_16x9.jpg Try this classic omelette for brunch or serve with lots of green salad for a quick and satisfying dinner. Each serving provides 492 kcal, 39g protein, 0g carbohydrates (of which 0g sugars), 37g fat (of which 17g saturates), 0g fibre and 3.3g salt. 3 free-range eggs10g/½oz unsalted butter30g/1oz cheddar, preferably Montgomery cheddar1 thick slice ham, finely choppedsalt and freshly ground black pepper 3 free-range eggs 10g/½oz unsalted butter 30g/1oz cheddar, preferably Montgomery cheddar 1 thick slice ham, finely chopped salt and freshly ground black pepper Method Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper.Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre.Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted.Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper. Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted. Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham. | {
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"title": "Cheese and ham omelette recipe",
"content": "An average of 4.4 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheeseomelette_80621_16x9.jpg Try this classic omelette for brunch or serve with lots of green salad for a quick and satisfying dinner. Each serving provides 492 kcal, 39g protein, 0g carbohydrates (of which 0g sugars), 37g fat (of which 17g saturates), 0g fibre and 3.3g salt. 3 free-range eggs10g/½oz unsalted butter30g/1oz cheddar, preferably Montgomery cheddar1 thick slice ham, finely choppedsalt and freshly ground black pepper 3 free-range eggs 10g/½oz unsalted butter 30g/1oz cheddar, preferably Montgomery cheddar 1 thick slice ham, finely chopped salt and freshly ground black pepper Method Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper.Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre.Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted.Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom.Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper. Gently beat the eggs together in a mixing bowl and season, to taste, with salt and pepper. Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Heat the butter in a frying pan until foaming. Pour in the eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push those set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted. Put the cheese and three-quarters of the ham in the centre of the omelette and cook until the cheese has melted. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Increase the heat to high and cook the omelette for a further 30 seconds, or until it browns on the bottom. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham. Fold the omelette in half, then remove the pan from the heat and tilt it slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, then shape it into a neat roll. Sprinkle over the remaining ham."
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} | 4ec13cb01e1195e75088f9261974fc9b06333beefd33808edef8d89f9f7a0bc1 | Carrot and courgette muffins recipe
An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_courgette_63594_16x9.jpg These moist, yummy muffins are packed with goodness and are perfect for the kids' lunchboxes. 1 free-range egg¼ courgette (about 20g/¾oz), trimmed, grated¼ carrot (about 20g/¾oz), peeled, grated1 heaped tbsp raisins2 tbsp milk1 tbsp sunflower oil75g/3oz plain flour15g/½oz light soft brown sugar1 tsp baking powder 1 free-range egg ¼ courgette (about 20g/¾oz), trimmed, grated ¼ carrot (about 20g/¾oz), peeled, grated 1 heaped tbsp raisins 2 tbsp milk 1 tbsp sunflower oil 75g/3oz plain flour 15g/½oz light soft brown sugar 1 tsp baking powder Method Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases.Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. In a separate bowl, mix together the flour, sugar and baking powder. Gradually stir the wet mixture into the dry mixture until sticky and well combined.Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack. Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases. Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases. Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. In a separate bowl, mix together the flour, sugar and baking powder. In a separate bowl, mix together the flour, sugar and baking powder. Gradually stir the wet mixture into the dry mixture until sticky and well combined. Gradually stir the wet mixture into the dry mixture until sticky and well combined. Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack. Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack. | {
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"title": "Carrot and courgette muffins recipe",
"content": "An average of 2.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/carrot_and_courgette_63594_16x9.jpg These moist, yummy muffins are packed with goodness and are perfect for the kids' lunchboxes. 1 free-range egg¼ courgette (about 20g/¾oz), trimmed, grated¼ carrot (about 20g/¾oz), peeled, grated1 heaped tbsp raisins2 tbsp milk1 tbsp sunflower oil75g/3oz plain flour15g/½oz light soft brown sugar1 tsp baking powder 1 free-range egg ¼ courgette (about 20g/¾oz), trimmed, grated ¼ carrot (about 20g/¾oz), peeled, grated 1 heaped tbsp raisins 2 tbsp milk 1 tbsp sunflower oil 75g/3oz plain flour 15g/½oz light soft brown sugar 1 tsp baking powder Method Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases.Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. In a separate bowl, mix together the flour, sugar and baking powder. Gradually stir the wet mixture into the dry mixture until sticky and well combined.Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack. Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases. Preheat the oven to 220C/450F/Gas 7. Line a nine-hole mini-muffin tray with muffin cases. Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. Beat the egg in a bowl, then stir in the grated courgette, grated carrot, raisins, milk and sunflower oil. In a separate bowl, mix together the flour, sugar and baking powder. In a separate bowl, mix together the flour, sugar and baking powder. Gradually stir the wet mixture into the dry mixture until sticky and well combined. Gradually stir the wet mixture into the dry mixture until sticky and well combined. Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack. Divide the cake mixture among the muffins cases in the muffin tray. Bake in the oven for 12–15 minutes, or until a skewer inserted into the centre of the muffins comes out clean. Remove each muffin from the tray and set aside to cool on a wire rack."
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} | a615315122381e36531d9704561173f33edbd59ef8d6de805301046e28b45fae | Muffaletta sandwich recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/muffaletta_sandwich_08359_16x9.jpg The secret to this sandwich is to do nothing. That’s right, just let it rest for an hour or more so that the vinegary sweet juices soak into the bread. 10 black olives (preferably Kalamata), stones removed and finely chopped½ celery stick, finely chopped4 tbsp finely chopped roast pepper (from a jar is fine)1–2 tbsp finely chopped red onion, to taste2 tsp capers, finely chopped1 tbsp olive oil1 tsp red wine vinegarsalt and freshly ground black pepper 10 black olives (preferably Kalamata), stones removed and finely chopped ½ celery stick, finely chopped 4 tbsp finely chopped roast pepper (from a jar is fine) 1–2 tbsp finely chopped red onion, to taste 2 tsp capers, finely chopped 1 tbsp olive oil 1 tsp red wine vinegar salt and freshly ground black pepper 6 slices salami4 slices provolone, emmental or mild cheddar2 slices mortadella4 slices coppa or smoked ham2 x 10cm/4in squares of focaccia, sliced in half horizontally 6 slices salami 4 slices provolone, emmental or mild cheddar 2 slices mortadella 4 slices coppa or smoked ham 2 x 10cm/4in squares of focaccia, sliced in half horizontally Method Mix all the salad ingredients together and season with salt and pepper. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating. Mix all the salad ingredients together and season with salt and pepper. Mix all the salad ingredients together and season with salt and pepper. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Muffaletta sandwich recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/muffaletta_sandwich_08359_16x9.jpg The secret to this sandwich is to do nothing. That’s right, just let it rest for an hour or more so that the vinegary sweet juices soak into the bread. 10 black olives (preferably Kalamata), stones removed and finely chopped½ celery stick, finely chopped4 tbsp finely chopped roast pepper (from a jar is fine)1–2 tbsp finely chopped red onion, to taste2 tsp capers, finely chopped1 tbsp olive oil1 tsp red wine vinegarsalt and freshly ground black pepper 10 black olives (preferably Kalamata), stones removed and finely chopped ½ celery stick, finely chopped 4 tbsp finely chopped roast pepper (from a jar is fine) 1–2 tbsp finely chopped red onion, to taste 2 tsp capers, finely chopped 1 tbsp olive oil 1 tsp red wine vinegar salt and freshly ground black pepper 6 slices salami4 slices provolone, emmental or mild cheddar2 slices mortadella4 slices coppa or smoked ham2 x 10cm/4in squares of focaccia, sliced in half horizontally 6 slices salami 4 slices provolone, emmental or mild cheddar 2 slices mortadella 4 slices coppa or smoked ham 2 x 10cm/4in squares of focaccia, sliced in half horizontally Method Mix all the salad ingredients together and season with salt and pepper. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating. Mix all the salad ingredients together and season with salt and pepper. Mix all the salad ingredients together and season with salt and pepper. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Spread a quarter of the salad mixture on the bottom half of each focaccia. Layer the meat and cheese on top. Use the remaining salad to cover the cheese and put the top half of the focaccia on. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating. Wrap both sandwiches tightly in cling flim, greaseproof paper or a snug plastic box and allow to rest for at least an hour in the fridge. Ideally, allow the sandwiches to come back to room temperature for 15 minutes before eating."
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} | 083b644c08423f3570a5c8b33be49d7bf457fbc9f9a04db4ebf9800b82789c78 | Family pork chop recipe recipe
Pork chops two ways An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_chops_two_ways_54107_16x9.jpg This recipe makes two meals for adults and two meals for children. The pork is sliced and added to a wrap for the kid’s tea, and a whole pork chop is marinated for the grown-ups to have later with a baked potato and salad. 4 medium baking potatoes 4 boneless pork chops1 pepper, thinly sliced2 tortilla wrapsbutter, for spreadingsalt and freshly ground pepper 4 medium baking potatoes 4 boneless pork chops 1 pepper, thinly sliced 2 tortilla wraps butter, for spreading salt and freshly ground pepper 1 tbsp soy sauce1 tsp Worcestershire sauce1 tsp brown sugar½ tsp mustard1 garlic clove, finely chopped 1 tbsp soy sauce 1 tsp Worcestershire sauce 1 tsp brown sugar ½ tsp mustard 1 garlic clove, finely chopped 1 Baby Gem or Cos lettuce, finely slicedroughly chopped handful cherry tomatoes, halved ¼ cucumber, sliced thinlydrizzle olive oil 1 Baby Gem or Cos lettuce, finely sliced roughly chopped handful cherry tomatoes, halved ¼ cucumber, sliced thinly drizzle olive oil Method Prick the potatoes with a fork and cook in the microwave on a plate for 12 minutes, turning them over half-way through. Cook for longer if they aren't soft.Combine the salad ingredients together in a bowl.To make the children's dinner, slice 2 pork chops thinly and fry over a high heat with the sliced peppers. Place into a tortilla wrap with half of the salad and a drizzle of olive oil. Serve with buttered baked potatoes.Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook.Preheat the oven to 180C/160C Fan/Gas 4.To make the adult's dinner, remove the pork from the fridge and let them warm to room temperature. Place the two baked potatoes in the oven for 20 minutes, or until the pork is ready to eat.Fry the pork for 5 minutes on either side with the marinade. Serve with buttered baked potatoes and the remaining salad. Prick the potatoes with a fork and cook in the microwave on a plate for 12 minutes, turning them over half-way through. Cook for longer if they aren't soft. Prick the potatoes with a fork and cook in the microwave on a plate for 12 minutes, turning them over half-way through. Cook for longer if they aren't soft. Combine the salad ingredients together in a bowl. Combine the salad ingredients together in a bowl. To make the children's dinner, slice 2 pork chops thinly and fry over a high heat with the sliced peppers. Place into a tortilla wrap with half of the salad and a drizzle of olive oil. Serve with buttered baked potatoes. To make the children's dinner, slice 2 pork chops thinly and fry over a high heat with the sliced peppers. Place into a tortilla wrap with half of the salad and a drizzle of olive oil. Serve with buttered baked potatoes. Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook. Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the adult's dinner, remove the pork from the fridge and let them warm to room temperature. Place the two baked potatoes in the oven for 20 minutes, or until the pork is ready to eat. To make the adult's dinner, remove the pork from the fridge and let them warm to room temperature. Place the two baked potatoes in the oven for 20 minutes, or until the pork is ready to eat. Fry the pork for 5 minutes on either side with the marinade. Serve with buttered baked potatoes and the remaining salad. Fry the pork for 5 minutes on either side with the marinade. Serve with buttered baked potatoes and the remaining salad. | {
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"title": "Family pork chop recipe recipe",
"content": "Pork chops two ways An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pork_chops_two_ways_54107_16x9.jpg This recipe makes two meals for adults and two meals for children. The pork is sliced and added to a wrap for the kid’s tea, and a whole pork chop is marinated for the grown-ups to have later with a baked potato and salad. 4 medium baking potatoes 4 boneless pork chops1 pepper, thinly sliced2 tortilla wrapsbutter, for spreadingsalt and freshly ground pepper 4 medium baking potatoes 4 boneless pork chops 1 pepper, thinly sliced 2 tortilla wraps butter, for spreading salt and freshly ground pepper 1 tbsp soy sauce1 tsp Worcestershire sauce1 tsp brown sugar½ tsp mustard1 garlic clove, finely chopped 1 tbsp soy sauce 1 tsp Worcestershire sauce 1 tsp brown sugar ½ tsp mustard 1 garlic clove, finely chopped 1 Baby Gem or Cos lettuce, finely slicedroughly chopped handful cherry tomatoes, halved ¼ cucumber, sliced thinlydrizzle olive oil 1 Baby Gem or Cos lettuce, finely sliced roughly chopped handful cherry tomatoes, halved ¼ cucumber, sliced thinly drizzle olive oil Method Prick the potatoes with a fork and cook in the microwave on a plate for 12 minutes, turning them over half-way through. Cook for longer if they aren't soft.Combine the salad ingredients together in a bowl.To make the children's dinner, slice 2 pork chops thinly and fry over a high heat with the sliced peppers. Place into a tortilla wrap with half of the salad and a drizzle of olive oil. Serve with buttered baked potatoes.Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook.Preheat the oven to 180C/160C Fan/Gas 4.To make the adult's dinner, remove the pork from the fridge and let them warm to room temperature. Place the two baked potatoes in the oven for 20 minutes, or until the pork is ready to eat.Fry the pork for 5 minutes on either side with the marinade. Serve with buttered baked potatoes and the remaining salad. Prick the potatoes with a fork and cook in the microwave on a plate for 12 minutes, turning them over half-way through. Cook for longer if they aren't soft. Prick the potatoes with a fork and cook in the microwave on a plate for 12 minutes, turning them over half-way through. Cook for longer if they aren't soft. Combine the salad ingredients together in a bowl. Combine the salad ingredients together in a bowl. To make the children's dinner, slice 2 pork chops thinly and fry over a high heat with the sliced peppers. Place into a tortilla wrap with half of the salad and a drizzle of olive oil. Serve with buttered baked potatoes. To make the children's dinner, slice 2 pork chops thinly and fry over a high heat with the sliced peppers. Place into a tortilla wrap with half of the salad and a drizzle of olive oil. Serve with buttered baked potatoes. Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook. Mix the marinade in a zip lock bag and add the remaining two pork chops. Refrigerate until ready to cook. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the adult's dinner, remove the pork from the fridge and let them warm to room temperature. Place the two baked potatoes in the oven for 20 minutes, or until the pork is ready to eat. To make the adult's dinner, remove the pork from the fridge and let them warm to room temperature. Place the two baked potatoes in the oven for 20 minutes, or until the pork is ready to eat. Fry the pork for 5 minutes on either side with the marinade. Serve with buttered baked potatoes and the remaining salad. Fry the pork for 5 minutes on either side with the marinade. Serve with buttered baked potatoes and the remaining salad."
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} | 1498496ae79f9bdcbc37654d15e1074107c79f5f0303cbcb0b081228e17fc7b6 | Lemon cupcakes recipe
An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_cupcakes_29413_16x9.jpg These easy lemon cupcakes are zingy and springy. The recipe is quick, easy and foolproof, so great for beginners or baking with kids. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. 200g/7oz unsalted butter, softened200g/7oz caster sugar3 free-range eggs200g/7oz self-raising flour½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 200g/7oz unsalted butter, softened 200g/7oz caster sugar 3 free-range eggs 200g/7oz self-raising flour ½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 250g/9oz icing sugar125g/4½oz unsalted butter, softened½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 250g/9oz icing sugar 125g/4½oz unsalted butter, softened ½ unwaxed lemon, finely grated zest and juice 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture.Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture. Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely. Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. Recipe tips This buttercream makes enough for a modest swirl, should you wish to use a piping bag to decorate your cupcakes. | {
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"title": "Lemon cupcakes recipe",
"content": "An average of 5.0 out of 5 stars from 24 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_cupcakes_29413_16x9.jpg These easy lemon cupcakes are zingy and springy. The recipe is quick, easy and foolproof, so great for beginners or baking with kids. Get creative with the sprinkles or add a few drops of food colouring to brighten them up. 200g/7oz unsalted butter, softened200g/7oz caster sugar3 free-range eggs200g/7oz self-raising flour½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 200g/7oz unsalted butter, softened 200g/7oz caster sugar 3 free-range eggs 200g/7oz self-raising flour ½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 250g/9oz icing sugar125g/4½oz unsalted butter, softened½ unwaxed lemon, finely grated zest and juice 1 tbsp milk 250g/9oz icing sugar 125g/4½oz unsalted butter, softened ½ unwaxed lemon, finely grated zest and juice 1 tbsp milk Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases.In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture.Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely.To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. Preheat the oven to 180C/160C Fan/Gas 4. Line a 12-hole cupcake tin with 12 paper cases. In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. In a large bowl, beat the butter and sugar using an electric mixer until the mixture is pale and fluffy. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Add the eggs one at a time, mixing until each egg is completely incorporated before adding the next. Add a tablespoon of flour if the mixture curdles. Stir in the lemon zest. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture. Fold in the flour using a large metal spoon until no traces of it are visible. Gently fold in the lemon juice and milk to loosen the mixture. Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely. Spoon the mixture into the paper cases, about 55g/2oz per case. Bake for 25 minutes, or until the cakes spring back when the centres are pressed gently with a finger. Leave to cool in the tin for 5 minutes, then place on a wire rack to cool completely. To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. To make the buttercream icing, sift half the icing sugar into a bowl. Add the softened butter and beat until light and fluffy. Beat in the remaining icing sugar, then the lemon zest and juice and milk. Using a palette knife or spatula, spread about a tablespoon of icing onto each cake. Recipe tips This buttercream makes enough for a modest swirl, should you wish to use a piping bag to decorate your cupcakes."
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} | fd67b14b58da511dfd7c75469807749bc12c4432a8d6eb2a4bfa31596e2f84e4 | Sultana scones recipe
An average of 3.5 out of 5 stars from 72 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sultanascones_1286_16x9.jpg An easy fruit scone recipe for a classic British afternoon tea. These scones also make a fantastic addition to a picnic or packed lunch. 225g/8oz self-raising flourpinch salt55g/2oz butter, plus extra for greasing 25g/1oz sultanas25g/1oz caster sugar150ml/5fl oz milkjam, to serveclotted cream, to serve 225g/8oz self-raising flour pinch salt 55g/2oz butter, plus extra for greasing 25g/1oz sultanas 25g/1oz caster sugar 150ml/5fl oz milk jam, to serve clotted cream, to serve Method Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.Mix together the flour and salt and rub in the butter. Stir in the sultanas, sugar and then the milk to form a soft dough.Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Mix together the flour and salt and rub in the butter. Mix together the flour and salt and rub in the butter. Stir in the sultanas, sugar and then the milk to form a soft dough. Stir in the sultanas, sugar and then the milk to form a soft dough. Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. | {
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"title": "Sultana scones recipe",
"content": "An average of 3.5 out of 5 stars from 72 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sultanascones_1286_16x9.jpg An easy fruit scone recipe for a classic British afternoon tea. These scones also make a fantastic addition to a picnic or packed lunch. 225g/8oz self-raising flourpinch salt55g/2oz butter, plus extra for greasing 25g/1oz sultanas25g/1oz caster sugar150ml/5fl oz milkjam, to serveclotted cream, to serve 225g/8oz self-raising flour pinch salt 55g/2oz butter, plus extra for greasing 25g/1oz sultanas 25g/1oz caster sugar 150ml/5fl oz milk jam, to serve clotted cream, to serve Method Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray.Mix together the flour and salt and rub in the butter. Stir in the sultanas, sugar and then the milk to form a soft dough.Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking tray. Mix together the flour and salt and rub in the butter. Mix together the flour and salt and rub in the butter. Stir in the sultanas, sugar and then the milk to form a soft dough. Stir in the sultanas, sugar and then the milk to form a soft dough. Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on a baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream. Cool on a wire rack and serve with butter and good jam and maybe some clotted cream."
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} | d0a97dd6b6e2c918fb90a03250b227fab0d5614861fe9b35e921823c32e219e6 | Roast ham recipe
An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_a_ham_22897_16x9.jpg An impressive way to cook a ham takes a little time, but with honey, mustard, cloves and orange zest, it's sure to delight a large party. Delicious hot or cold. 1 raw smoked ham, about 5kg/11lb, bone in2 leeks, halved1 onion, halved1 carrot, cut into big chunks10 black peppercorns2 bay leaves 1 raw smoked ham, about 5kg/11lb, bone in 2 leeks, halved 1 onion, halved 1 carrot, cut into big chunks 10 black peppercorns 2 bay leaves 1 tsp coriander seeds1 tsp grated orange zest3 tbsp demerara sugar3 tbsp light muscovado sugar2-3 tbsp English mustard powderhandful whole cloves, for decorationhoney to drizzle 1 tsp coriander seeds 1 tsp grated orange zest 3 tbsp demerara sugar 3 tbsp light muscovado sugar 2-3 tbsp English mustard powder handful whole cloves, for decoration honey to drizzle Method Test the saltiness of your ham by slicing a small piece off the end and frying it in a little oil. If the ham is very salty, you will need to soak it for 12 hours in cold water, changing the water once. If your ham is quite salty, place the joint in a very large pan, cover with cold water, bring to the boil. Drain and discard the cooking water. Once the ham is ready to cook, put the joint into a large pan, cover with fresh cold water and add the leeks, onion, carrot, peppercorns, and bay leaves. Bring to the boil, cover with a lid then simmer the ham for about 20 minutes per 450g/1lb. To test that the ham is cooked, stick a cold skewer down into the centre of the ham and leave it for 10 seconds. Take it out and test it carefully against your lip. It should be piping hot.Let the ham cool a little in its cooking liquid, then carefully lift it out and onto a board. (The liquid can be used as a delicious stock for split pea soup and other recipes.) Leave the ham to cool a little. Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat. Score the fat into a diagonal criss-cross pattern with a sharp knife. The ham can now be chilled for up to two days, or you can bake it straight away. Preheat the oven to 220C/200C Fan/Gas 7. Grind the coriander seeds in a pestle and mortar. In a bowl, mix the grated orange zest and sugars, then add the ground coriander seeds. Sift the mustard powder evenly over the ham, then scatter the sugar mixture over the work surface and roll the ham in the mixture to coat the fat. Push a clove into the centre of each diamond in the fat of the ham. Drizzle over the honey.Cover the exposed end of the ham loosely with foil, securing with a few toothpicks. Place the ham on a rack inside a roasting tin and bake the ham for 15 minutes until the glaze is sticky and crisp, maybe even a little charred here and there. Eat hot or cold. Test the saltiness of your ham by slicing a small piece off the end and frying it in a little oil. If the ham is very salty, you will need to soak it for 12 hours in cold water, changing the water once. If your ham is quite salty, place the joint in a very large pan, cover with cold water, bring to the boil. Drain and discard the cooking water. Test the saltiness of your ham by slicing a small piece off the end and frying it in a little oil. If the ham is very salty, you will need to soak it for 12 hours in cold water, changing the water once. If your ham is quite salty, place the joint in a very large pan, cover with cold water, bring to the boil. Drain and discard the cooking water. Once the ham is ready to cook, put the joint into a large pan, cover with fresh cold water and add the leeks, onion, carrot, peppercorns, and bay leaves. Bring to the boil, cover with a lid then simmer the ham for about 20 minutes per 450g/1lb. To test that the ham is cooked, stick a cold skewer down into the centre of the ham and leave it for 10 seconds. Take it out and test it carefully against your lip. It should be piping hot. Once the ham is ready to cook, put the joint into a large pan, cover with fresh cold water and add the leeks, onion, carrot, peppercorns, and bay leaves. Bring to the boil, cover with a lid then simmer the ham for about 20 minutes per 450g/1lb. To test that the ham is cooked, stick a cold skewer down into the centre of the ham and leave it for 10 seconds. Take it out and test it carefully against your lip. It should be piping hot. Let the ham cool a little in its cooking liquid, then carefully lift it out and onto a board. (The liquid can be used as a delicious stock for split pea soup and other recipes.) Leave the ham to cool a little. Let the ham cool a little in its cooking liquid, then carefully lift it out and onto a board. (The liquid can be used as a delicious stock for split pea soup and other recipes.) Leave the ham to cool a little. Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat. Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat. Score the fat into a diagonal criss-cross pattern with a sharp knife. The ham can now be chilled for up to two days, or you can bake it straight away. Score the fat into a diagonal criss-cross pattern with a sharp knife. The ham can now be chilled for up to two days, or you can bake it straight away. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Grind the coriander seeds in a pestle and mortar. In a bowl, mix the grated orange zest and sugars, then add the ground coriander seeds. Sift the mustard powder evenly over the ham, then scatter the sugar mixture over the work surface and roll the ham in the mixture to coat the fat. Push a clove into the centre of each diamond in the fat of the ham. Drizzle over the honey. Grind the coriander seeds in a pestle and mortar. In a bowl, mix the grated orange zest and sugars, then add the ground coriander seeds. Sift the mustard powder evenly over the ham, then scatter the sugar mixture over the work surface and roll the ham in the mixture to coat the fat. Push a clove into the centre of each diamond in the fat of the ham. Drizzle over the honey. Cover the exposed end of the ham loosely with foil, securing with a few toothpicks. Place the ham on a rack inside a roasting tin and bake the ham for 15 minutes until the glaze is sticky and crisp, maybe even a little charred here and there. Eat hot or cold. Cover the exposed end of the ham loosely with foil, securing with a few toothpicks. Place the ham on a rack inside a roasting tin and bake the ham for 15 minutes until the glaze is sticky and crisp, maybe even a little charred here and there. Eat hot or cold. | {
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"title": "Roast ham recipe",
"content": "An average of 4.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_a_ham_22897_16x9.jpg An impressive way to cook a ham takes a little time, but with honey, mustard, cloves and orange zest, it's sure to delight a large party. Delicious hot or cold. 1 raw smoked ham, about 5kg/11lb, bone in2 leeks, halved1 onion, halved1 carrot, cut into big chunks10 black peppercorns2 bay leaves 1 raw smoked ham, about 5kg/11lb, bone in 2 leeks, halved 1 onion, halved 1 carrot, cut into big chunks 10 black peppercorns 2 bay leaves 1 tsp coriander seeds1 tsp grated orange zest3 tbsp demerara sugar3 tbsp light muscovado sugar2-3 tbsp English mustard powderhandful whole cloves, for decorationhoney to drizzle 1 tsp coriander seeds 1 tsp grated orange zest 3 tbsp demerara sugar 3 tbsp light muscovado sugar 2-3 tbsp English mustard powder handful whole cloves, for decoration honey to drizzle Method Test the saltiness of your ham by slicing a small piece off the end and frying it in a little oil. If the ham is very salty, you will need to soak it for 12 hours in cold water, changing the water once. If your ham is quite salty, place the joint in a very large pan, cover with cold water, bring to the boil. Drain and discard the cooking water. Once the ham is ready to cook, put the joint into a large pan, cover with fresh cold water and add the leeks, onion, carrot, peppercorns, and bay leaves. Bring to the boil, cover with a lid then simmer the ham for about 20 minutes per 450g/1lb. To test that the ham is cooked, stick a cold skewer down into the centre of the ham and leave it for 10 seconds. Take it out and test it carefully against your lip. It should be piping hot.Let the ham cool a little in its cooking liquid, then carefully lift it out and onto a board. (The liquid can be used as a delicious stock for split pea soup and other recipes.) Leave the ham to cool a little. Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat. Score the fat into a diagonal criss-cross pattern with a sharp knife. The ham can now be chilled for up to two days, or you can bake it straight away. Preheat the oven to 220C/200C Fan/Gas 7. Grind the coriander seeds in a pestle and mortar. In a bowl, mix the grated orange zest and sugars, then add the ground coriander seeds. Sift the mustard powder evenly over the ham, then scatter the sugar mixture over the work surface and roll the ham in the mixture to coat the fat. Push a clove into the centre of each diamond in the fat of the ham. Drizzle over the honey.Cover the exposed end of the ham loosely with foil, securing with a few toothpicks. Place the ham on a rack inside a roasting tin and bake the ham for 15 minutes until the glaze is sticky and crisp, maybe even a little charred here and there. Eat hot or cold. Test the saltiness of your ham by slicing a small piece off the end and frying it in a little oil. If the ham is very salty, you will need to soak it for 12 hours in cold water, changing the water once. If your ham is quite salty, place the joint in a very large pan, cover with cold water, bring to the boil. Drain and discard the cooking water. Test the saltiness of your ham by slicing a small piece off the end and frying it in a little oil. If the ham is very salty, you will need to soak it for 12 hours in cold water, changing the water once. If your ham is quite salty, place the joint in a very large pan, cover with cold water, bring to the boil. Drain and discard the cooking water. Once the ham is ready to cook, put the joint into a large pan, cover with fresh cold water and add the leeks, onion, carrot, peppercorns, and bay leaves. Bring to the boil, cover with a lid then simmer the ham for about 20 minutes per 450g/1lb. To test that the ham is cooked, stick a cold skewer down into the centre of the ham and leave it for 10 seconds. Take it out and test it carefully against your lip. It should be piping hot. Once the ham is ready to cook, put the joint into a large pan, cover with fresh cold water and add the leeks, onion, carrot, peppercorns, and bay leaves. Bring to the boil, cover with a lid then simmer the ham for about 20 minutes per 450g/1lb. To test that the ham is cooked, stick a cold skewer down into the centre of the ham and leave it for 10 seconds. Take it out and test it carefully against your lip. It should be piping hot. Let the ham cool a little in its cooking liquid, then carefully lift it out and onto a board. (The liquid can be used as a delicious stock for split pea soup and other recipes.) Leave the ham to cool a little. Let the ham cool a little in its cooking liquid, then carefully lift it out and onto a board. (The liquid can be used as a delicious stock for split pea soup and other recipes.) Leave the ham to cool a little. Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat. Using a small sharp knife, carefully cut the skin from the ham, leaving behind a good even layer of fat. Score the fat into a diagonal criss-cross pattern with a sharp knife. The ham can now be chilled for up to two days, or you can bake it straight away. Score the fat into a diagonal criss-cross pattern with a sharp knife. The ham can now be chilled for up to two days, or you can bake it straight away. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Grind the coriander seeds in a pestle and mortar. In a bowl, mix the grated orange zest and sugars, then add the ground coriander seeds. Sift the mustard powder evenly over the ham, then scatter the sugar mixture over the work surface and roll the ham in the mixture to coat the fat. Push a clove into the centre of each diamond in the fat of the ham. Drizzle over the honey. Grind the coriander seeds in a pestle and mortar. In a bowl, mix the grated orange zest and sugars, then add the ground coriander seeds. Sift the mustard powder evenly over the ham, then scatter the sugar mixture over the work surface and roll the ham in the mixture to coat the fat. Push a clove into the centre of each diamond in the fat of the ham. Drizzle over the honey. Cover the exposed end of the ham loosely with foil, securing with a few toothpicks. Place the ham on a rack inside a roasting tin and bake the ham for 15 minutes until the glaze is sticky and crisp, maybe even a little charred here and there. Eat hot or cold. Cover the exposed end of the ham loosely with foil, securing with a few toothpicks. Place the ham on a rack inside a roasting tin and bake the ham for 15 minutes until the glaze is sticky and crisp, maybe even a little charred here and there. Eat hot or cold."
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} | 7d9157bedd6a8846f9e120013b03f0aedd2bd364806273fff7aa954a8dca8ea8 | Confit duck with lentils and sugar-glazed carrots recipe
An average of 3.5 out of 5 stars from 2 ratings Slow-cooked duck legs are served with creamy lentils and sugar-glazed carrots. 4 duck legs, knuckle removed1 cinnamon stick2 star anise2cm/¾in knob ginger, peeled and chopped6 juniper berries5 black peppercorns1 shallot, chopped3 garlic cloves, bruised2 fresh bay leavesduck fat, to cover4 tbsp coarse salt50g/1¾oz heritage kale or normal kale, steamed, to serve 4 duck legs, knuckle removed 1 cinnamon stick 2 star anise 2cm/¾in knob ginger, peeled and chopped 6 juniper berries 5 black peppercorns 1 shallot, chopped 3 garlic cloves, bruised 2 fresh bay leaves duck fat, to cover 4 tbsp coarse salt 50g/1¾oz heritage kale or normal kale, steamed, to serve 75g/2½oz butter100g/3½oz sliced Bayonne ham or other cured ham, diced1 celery stick, diced1 carrot, diced1 red onion, diced1 rosemary sprig, leaves picked and chopped200g/7oz pardina lentils or other brown lentils1 litre/1¾ pint good-quality chicken stockhandful babyleaf spinach2 tbsp Dijon mustard100g/3½oz full-fat crème fraïche 75g/2½oz butter 100g/3½oz sliced Bayonne ham or other cured ham, diced 1 celery stick, diced 1 carrot, diced 1 red onion, diced 1 rosemary sprig, leaves picked and chopped 200g/7oz pardina lentils or other brown lentils 1 litre/1¾ pint good-quality chicken stock handful babyleaf spinach 2 tbsp Dijon mustard 100g/3½oz full-fat crème fraïche knob butterpinch sugarpinch wild black pepper, such as Voatsiperifery (or ground black pepper and ground star anise) baby carrots, with topssalt knob butter pinch sugar pinch wild black pepper, such as Voatsiperifery (or ground black pepper and ground star anise) baby carrots, with tops salt Method To make the confit duck, place the duck legs in a deep baking dish and sprinkle each leg evenly with a scant dessertspoon of the salt. Add the cinnamon, star anise, ginger, juniper, peppercorns, shallot, garlic and bay leaves to the dish and leave to chill in the fridge for about 12 hours or overnight. Wash off the salt and pat dry.Preheat the oven to 150C/130C Fan/Gas 2. Gently heat the duck fat in a large casserole dish and submerge the duck legs completely in the fat. Transfer to the oven and cook for 2½–3 hours or until very tender. Carefully remove the duck legs from the fat, reserving the fat, and place on a roasting tray, draining off any excess fat. Leave to cool and then gently press the duck legs to ensure the skin will be evenly crispy when frying later. Meanwhile, to make the lentils, heat the butter in a frying pan and fry the ham. Add the celery, carrot, onion and rosemary and fry for 10 minutes, or until soft. Add the lentils and stock and cook until the lentils are soft with a very slight bite. Stir in the spinach, mustard and crème fraïche. To make the carrots, heat the butter in a frying pan and add the sugar, wild pepper, a splash of water and some salt. Add the carrots and then keep adding enough water to steam the carrots until they are tender and glazed with the sugar mixture. Heat some of the duck fat in a frying pan and fry the duck legs over a high heat. Add the duck legs, skin-side down, and fry for 2–3 minutes, or until the skin is crisp and the duck meat is warmed through. Serve the confit duck with the lentils, carrots and steamed kale. To make the confit duck, place the duck legs in a deep baking dish and sprinkle each leg evenly with a scant dessertspoon of the salt. Add the cinnamon, star anise, ginger, juniper, peppercorns, shallot, garlic and bay leaves to the dish and leave to chill in the fridge for about 12 hours or overnight. Wash off the salt and pat dry. To make the confit duck, place the duck legs in a deep baking dish and sprinkle each leg evenly with a scant dessertspoon of the salt. Add the cinnamon, star anise, ginger, juniper, peppercorns, shallot, garlic and bay leaves to the dish and leave to chill in the fridge for about 12 hours or overnight. Wash off the salt and pat dry. Preheat the oven to 150C/130C Fan/Gas 2. Gently heat the duck fat in a large casserole dish and submerge the duck legs completely in the fat. Transfer to the oven and cook for 2½–3 hours or until very tender. Carefully remove the duck legs from the fat, reserving the fat, and place on a roasting tray, draining off any excess fat. Leave to cool and then gently press the duck legs to ensure the skin will be evenly crispy when frying later. Preheat the oven to 150C/130C Fan/Gas 2. Gently heat the duck fat in a large casserole dish and submerge the duck legs completely in the fat. Transfer to the oven and cook for 2½–3 hours or until very tender. Carefully remove the duck legs from the fat, reserving the fat, and place on a roasting tray, draining off any excess fat. Leave to cool and then gently press the duck legs to ensure the skin will be evenly crispy when frying later. Meanwhile, to make the lentils, heat the butter in a frying pan and fry the ham. Add the celery, carrot, onion and rosemary and fry for 10 minutes, or until soft. Add the lentils and stock and cook until the lentils are soft with a very slight bite. Stir in the spinach, mustard and crème fraïche. Meanwhile, to make the lentils, heat the butter in a frying pan and fry the ham. Add the celery, carrot, onion and rosemary and fry for 10 minutes, or until soft. Add the lentils and stock and cook until the lentils are soft with a very slight bite. Stir in the spinach, mustard and crème fraïche. To make the carrots, heat the butter in a frying pan and add the sugar, wild pepper, a splash of water and some salt. Add the carrots and then keep adding enough water to steam the carrots until they are tender and glazed with the sugar mixture. To make the carrots, heat the butter in a frying pan and add the sugar, wild pepper, a splash of water and some salt. Add the carrots and then keep adding enough water to steam the carrots until they are tender and glazed with the sugar mixture. Heat some of the duck fat in a frying pan and fry the duck legs over a high heat. Add the duck legs, skin-side down, and fry for 2–3 minutes, or until the skin is crisp and the duck meat is warmed through. Heat some of the duck fat in a frying pan and fry the duck legs over a high heat. Add the duck legs, skin-side down, and fry for 2–3 minutes, or until the skin is crisp and the duck meat is warmed through. Serve the confit duck with the lentils, carrots and steamed kale. Serve the confit duck with the lentils, carrots and steamed kale. | {
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"title": "Confit duck with lentils and sugar-glazed carrots recipe",
"content": "An average of 3.5 out of 5 stars from 2 ratings Slow-cooked duck legs are served with creamy lentils and sugar-glazed carrots. 4 duck legs, knuckle removed1 cinnamon stick2 star anise2cm/¾in knob ginger, peeled and chopped6 juniper berries5 black peppercorns1 shallot, chopped3 garlic cloves, bruised2 fresh bay leavesduck fat, to cover4 tbsp coarse salt50g/1¾oz heritage kale or normal kale, steamed, to serve 4 duck legs, knuckle removed 1 cinnamon stick 2 star anise 2cm/¾in knob ginger, peeled and chopped 6 juniper berries 5 black peppercorns 1 shallot, chopped 3 garlic cloves, bruised 2 fresh bay leaves duck fat, to cover 4 tbsp coarse salt 50g/1¾oz heritage kale or normal kale, steamed, to serve 75g/2½oz butter100g/3½oz sliced Bayonne ham or other cured ham, diced1 celery stick, diced1 carrot, diced1 red onion, diced1 rosemary sprig, leaves picked and chopped200g/7oz pardina lentils or other brown lentils1 litre/1¾ pint good-quality chicken stockhandful babyleaf spinach2 tbsp Dijon mustard100g/3½oz full-fat crème fraïche 75g/2½oz butter 100g/3½oz sliced Bayonne ham or other cured ham, diced 1 celery stick, diced 1 carrot, diced 1 red onion, diced 1 rosemary sprig, leaves picked and chopped 200g/7oz pardina lentils or other brown lentils 1 litre/1¾ pint good-quality chicken stock handful babyleaf spinach 2 tbsp Dijon mustard 100g/3½oz full-fat crème fraïche knob butterpinch sugarpinch wild black pepper, such as Voatsiperifery (or ground black pepper and ground star anise) baby carrots, with topssalt knob butter pinch sugar pinch wild black pepper, such as Voatsiperifery (or ground black pepper and ground star anise) baby carrots, with tops salt Method To make the confit duck, place the duck legs in a deep baking dish and sprinkle each leg evenly with a scant dessertspoon of the salt. Add the cinnamon, star anise, ginger, juniper, peppercorns, shallot, garlic and bay leaves to the dish and leave to chill in the fridge for about 12 hours or overnight. Wash off the salt and pat dry.Preheat the oven to 150C/130C Fan/Gas 2. Gently heat the duck fat in a large casserole dish and submerge the duck legs completely in the fat. Transfer to the oven and cook for 2½–3 hours or until very tender. Carefully remove the duck legs from the fat, reserving the fat, and place on a roasting tray, draining off any excess fat. Leave to cool and then gently press the duck legs to ensure the skin will be evenly crispy when frying later. Meanwhile, to make the lentils, heat the butter in a frying pan and fry the ham. Add the celery, carrot, onion and rosemary and fry for 10 minutes, or until soft. Add the lentils and stock and cook until the lentils are soft with a very slight bite. Stir in the spinach, mustard and crème fraïche. To make the carrots, heat the butter in a frying pan and add the sugar, wild pepper, a splash of water and some salt. Add the carrots and then keep adding enough water to steam the carrots until they are tender and glazed with the sugar mixture. Heat some of the duck fat in a frying pan and fry the duck legs over a high heat. Add the duck legs, skin-side down, and fry for 2–3 minutes, or until the skin is crisp and the duck meat is warmed through. Serve the confit duck with the lentils, carrots and steamed kale. To make the confit duck, place the duck legs in a deep baking dish and sprinkle each leg evenly with a scant dessertspoon of the salt. Add the cinnamon, star anise, ginger, juniper, peppercorns, shallot, garlic and bay leaves to the dish and leave to chill in the fridge for about 12 hours or overnight. Wash off the salt and pat dry. To make the confit duck, place the duck legs in a deep baking dish and sprinkle each leg evenly with a scant dessertspoon of the salt. Add the cinnamon, star anise, ginger, juniper, peppercorns, shallot, garlic and bay leaves to the dish and leave to chill in the fridge for about 12 hours or overnight. Wash off the salt and pat dry. Preheat the oven to 150C/130C Fan/Gas 2. Gently heat the duck fat in a large casserole dish and submerge the duck legs completely in the fat. Transfer to the oven and cook for 2½–3 hours or until very tender. Carefully remove the duck legs from the fat, reserving the fat, and place on a roasting tray, draining off any excess fat. Leave to cool and then gently press the duck legs to ensure the skin will be evenly crispy when frying later. Preheat the oven to 150C/130C Fan/Gas 2. Gently heat the duck fat in a large casserole dish and submerge the duck legs completely in the fat. Transfer to the oven and cook for 2½–3 hours or until very tender. Carefully remove the duck legs from the fat, reserving the fat, and place on a roasting tray, draining off any excess fat. Leave to cool and then gently press the duck legs to ensure the skin will be evenly crispy when frying later. Meanwhile, to make the lentils, heat the butter in a frying pan and fry the ham. Add the celery, carrot, onion and rosemary and fry for 10 minutes, or until soft. Add the lentils and stock and cook until the lentils are soft with a very slight bite. Stir in the spinach, mustard and crème fraïche. Meanwhile, to make the lentils, heat the butter in a frying pan and fry the ham. Add the celery, carrot, onion and rosemary and fry for 10 minutes, or until soft. Add the lentils and stock and cook until the lentils are soft with a very slight bite. Stir in the spinach, mustard and crème fraïche. To make the carrots, heat the butter in a frying pan and add the sugar, wild pepper, a splash of water and some salt. Add the carrots and then keep adding enough water to steam the carrots until they are tender and glazed with the sugar mixture. To make the carrots, heat the butter in a frying pan and add the sugar, wild pepper, a splash of water and some salt. Add the carrots and then keep adding enough water to steam the carrots until they are tender and glazed with the sugar mixture. Heat some of the duck fat in a frying pan and fry the duck legs over a high heat. Add the duck legs, skin-side down, and fry for 2–3 minutes, or until the skin is crisp and the duck meat is warmed through. Heat some of the duck fat in a frying pan and fry the duck legs over a high heat. Add the duck legs, skin-side down, and fry for 2–3 minutes, or until the skin is crisp and the duck meat is warmed through. Serve the confit duck with the lentils, carrots and steamed kale. Serve the confit duck with the lentils, carrots and steamed kale."
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} | 2e79227cff2a6c1c0ed32fe96d38db58fcb87552472ea32ca1b253b419cbd99e | Garlic mushrooms and cured ham on toasted brioche recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/garlic_mushrooms_and_09096_16x9.jpg Cured ham and wild mushrooms are some of the most beautiful ingredients you can get your hands on. Serve them on toasted brioche for a little taste of luxury. 1 tbsp oil6 slices dry-cured ham, cut in half50g/1¾oz butter6 thick slices brioche4 fat garlic cloves, crushed250g/9oz chestnut mushrooms, sliced100g/ 3½oz shiitake mushrooms, halved if large75g/2¾oz oyster mushrooms, halved if large150g/5½oz enoki mushrooms 2 tbsp full-fat crème fraîchechopped fresh parsley, to garnishsalt and freshly ground black pepper 1 tbsp oil 6 slices dry-cured ham, cut in half 50g/1¾oz butter 6 thick slices brioche 4 fat garlic cloves, crushed 250g/9oz chestnut mushrooms, sliced 100g/ 3½oz shiitake mushrooms, halved if large 75g/2¾oz oyster mushrooms, halved if large 150g/5½oz enoki mushrooms 2 tbsp full-fat crème fraîche chopped fresh parsley, to garnish salt and freshly ground black pepper Method Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside.Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside. Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated. Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche.Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately. Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside. Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside. Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside. Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside. Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated. Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated. Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche. Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche. Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately. Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately. Recipe tips Enoki mushrooms can usually be purchased in supermarkets in a wild mushroom selection box. | {
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"title": "Garlic mushrooms and cured ham on toasted brioche recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/garlic_mushrooms_and_09096_16x9.jpg Cured ham and wild mushrooms are some of the most beautiful ingredients you can get your hands on. Serve them on toasted brioche for a little taste of luxury. 1 tbsp oil6 slices dry-cured ham, cut in half50g/1¾oz butter6 thick slices brioche4 fat garlic cloves, crushed250g/9oz chestnut mushrooms, sliced100g/ 3½oz shiitake mushrooms, halved if large75g/2¾oz oyster mushrooms, halved if large150g/5½oz enoki mushrooms 2 tbsp full-fat crème fraîchechopped fresh parsley, to garnishsalt and freshly ground black pepper 1 tbsp oil 6 slices dry-cured ham, cut in half 50g/1¾oz butter 6 thick slices brioche 4 fat garlic cloves, crushed 250g/9oz chestnut mushrooms, sliced 100g/ 3½oz shiitake mushrooms, halved if large 75g/2¾oz oyster mushrooms, halved if large 150g/5½oz enoki mushrooms 2 tbsp full-fat crème fraîche chopped fresh parsley, to garnish salt and freshly ground black pepper Method Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside.Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside. Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated. Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche.Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately. Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside. Add the oil to a large, heavy-based frying pan and fry the ham over a high heat for 1-2 minutes until crisp. You may need to do this in two batches to avoid overcrowding the pan. Remove and set aside. Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside. Turn the heat down to medium and melt about a third of the butter in the pan. Fry the brioche slices until golden-brown on each side, you may have to do this in batches. Remove and set aside. Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated. Melt another third of the butter in the pan, add the garlic, chestnut and shiitake mushrooms and fry over a high heat for 2–3 minutes. Lower the heat, cover with a lid and cook for a further 2 minutes. Remove the lid and fry over a high heat until tender and golden-brown, tossing until dry and any liquid has evaporated. Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche. Add the remaining butter, along with the oyster and enoki mushrooms, and fry for 1–2 minutes until golden-brown. Season well with salt and pepper. Stir in the crème fraîche. Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately. Place a slice of toasted brioche on each plate, spoon over some of the garlic mushrooms, followed by a slice of fried ham and a sprinkling of chopped parsley. Serve immediately. Recipe tips Enoki mushrooms can usually be purchased in supermarkets in a wild mushroom selection box."
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} | 106d7c4d618f2c58a05677980ad4550260b920e273fc1b6569fff2da1bc2e64f | Ham and gruyère wreath recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_gruyere_wreath_48641_16x9.jpg Donal's easy, gooey ham and gruyère tear-and-share centrepiece is a quick win for everyone to dig into on Boxing Day. plain flour, to dust 400g/14oz pack ready-made all-butter puff pastry, chilled2 tbsp Dijon mustard 100g/3½oz firm mozzarella in a block, coarsely grated 200g/7oz gruyère, coarsely grated 250g/9oz cooked smoked ham or Christmas ham, thinly slicedlarge handful fresh chives, finely chopped 1 large free-range egg, beaten 1 tbsp sesame seeds plain flour, to dust 400g/14oz pack ready-made all-butter puff pastry, chilled 2 tbsp Dijon mustard 100g/3½oz firm mozzarella in a block, coarsely grated 200g/7oz gruyère, coarsely grated 250g/9oz cooked smoked ham or Christmas ham, thinly sliced large handful fresh chives, finely chopped 1 large free-range egg, beaten 1 tbsp sesame seeds cranberry sauce or cranberry relish cranberry sauce or cranberry relish Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Dust a work surface lightly with flour, then use a rolling pin to roll out the block of pastry into a large rectangle measuring roughly 45x25cm/18x10in. With the long edge of the puff pastry closest to you, spread the Dijon mustard all over, leaving a 2cm/¾in gap along the long edge that is furthest away from you. Sprinkle over the mozzarella and gruyère. Season with black pepper before layering the ham over the cheese and finishing with the chopped chives. Starting from the long edge closest to you, roll the pastry up tightly, like a Swiss roll. Brush the beaten egg along the 2cm/¾in gap you left before you finish rolling, to seal the seam. Transfer the roll, seam side down, to the lined baking tray and use a sharp knife to make cuts through the roll, about 2cm/¾in apart, leaving the bottom layer of pastry intact so that all the rounds stay connected. Bring the two ends of the roll together to form a wreath and slightly twist each pastry wheel to reveal the roll. Brush the pastry with the remaining egg and sprinkle with sesame seeds. Bake for 20–25 minutes until golden brown and bubbling. Once the wreath is baked, slide onto a large serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Dust a work surface lightly with flour, then use a rolling pin to roll out the block of pastry into a large rectangle measuring roughly 45x25cm/18x10in. Dust a work surface lightly with flour, then use a rolling pin to roll out the block of pastry into a large rectangle measuring roughly 45x25cm/18x10in. With the long edge of the puff pastry closest to you, spread the Dijon mustard all over, leaving a 2cm/¾in gap along the long edge that is furthest away from you. With the long edge of the puff pastry closest to you, spread the Dijon mustard all over, leaving a 2cm/¾in gap along the long edge that is furthest away from you. Sprinkle over the mozzarella and gruyère. Season with black pepper before layering the ham over the cheese and finishing with the chopped chives. Sprinkle over the mozzarella and gruyère. Season with black pepper before layering the ham over the cheese and finishing with the chopped chives. Starting from the long edge closest to you, roll the pastry up tightly, like a Swiss roll. Brush the beaten egg along the 2cm/¾in gap you left before you finish rolling, to seal the seam. Starting from the long edge closest to you, roll the pastry up tightly, like a Swiss roll. Brush the beaten egg along the 2cm/¾in gap you left before you finish rolling, to seal the seam. Transfer the roll, seam side down, to the lined baking tray and use a sharp knife to make cuts through the roll, about 2cm/¾in apart, leaving the bottom layer of pastry intact so that all the rounds stay connected. Transfer the roll, seam side down, to the lined baking tray and use a sharp knife to make cuts through the roll, about 2cm/¾in apart, leaving the bottom layer of pastry intact so that all the rounds stay connected. Bring the two ends of the roll together to form a wreath and slightly twist each pastry wheel to reveal the roll. Brush the pastry with the remaining egg and sprinkle with sesame seeds. Bring the two ends of the roll together to form a wreath and slightly twist each pastry wheel to reveal the roll. Brush the pastry with the remaining egg and sprinkle with sesame seeds. Bake for 20–25 minutes until golden brown and bubbling. Bake for 20–25 minutes until golden brown and bubbling. Once the wreath is baked, slide onto a large serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping. Once the wreath is baked, slide onto a large serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping. Recipe tips You could make this with gluten-free puff pastry and gluten-free flour. Just make sure your mustard is also gluten-free. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ham_gruyere_wreath_48641_16x9.jpg Donal's easy, gooey ham and gruyère tear-and-share centrepiece is a quick win for everyone to dig into on Boxing Day. plain flour, to dust 400g/14oz pack ready-made all-butter puff pastry, chilled2 tbsp Dijon mustard 100g/3½oz firm mozzarella in a block, coarsely grated 200g/7oz gruyère, coarsely grated 250g/9oz cooked smoked ham or Christmas ham, thinly slicedlarge handful fresh chives, finely chopped 1 large free-range egg, beaten 1 tbsp sesame seeds plain flour, to dust 400g/14oz pack ready-made all-butter puff pastry, chilled 2 tbsp Dijon mustard 100g/3½oz firm mozzarella in a block, coarsely grated 200g/7oz gruyère, coarsely grated 250g/9oz cooked smoked ham or Christmas ham, thinly sliced large handful fresh chives, finely chopped 1 large free-range egg, beaten 1 tbsp sesame seeds cranberry sauce or cranberry relish cranberry sauce or cranberry relish Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Dust a work surface lightly with flour, then use a rolling pin to roll out the block of pastry into a large rectangle measuring roughly 45x25cm/18x10in. With the long edge of the puff pastry closest to you, spread the Dijon mustard all over, leaving a 2cm/¾in gap along the long edge that is furthest away from you. Sprinkle over the mozzarella and gruyère. Season with black pepper before layering the ham over the cheese and finishing with the chopped chives. Starting from the long edge closest to you, roll the pastry up tightly, like a Swiss roll. Brush the beaten egg along the 2cm/¾in gap you left before you finish rolling, to seal the seam. Transfer the roll, seam side down, to the lined baking tray and use a sharp knife to make cuts through the roll, about 2cm/¾in apart, leaving the bottom layer of pastry intact so that all the rounds stay connected. Bring the two ends of the roll together to form a wreath and slightly twist each pastry wheel to reveal the roll. Brush the pastry with the remaining egg and sprinkle with sesame seeds. Bake for 20–25 minutes until golden brown and bubbling. Once the wreath is baked, slide onto a large serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper. Dust a work surface lightly with flour, then use a rolling pin to roll out the block of pastry into a large rectangle measuring roughly 45x25cm/18x10in. Dust a work surface lightly with flour, then use a rolling pin to roll out the block of pastry into a large rectangle measuring roughly 45x25cm/18x10in. With the long edge of the puff pastry closest to you, spread the Dijon mustard all over, leaving a 2cm/¾in gap along the long edge that is furthest away from you. With the long edge of the puff pastry closest to you, spread the Dijon mustard all over, leaving a 2cm/¾in gap along the long edge that is furthest away from you. Sprinkle over the mozzarella and gruyère. Season with black pepper before layering the ham over the cheese and finishing with the chopped chives. Sprinkle over the mozzarella and gruyère. Season with black pepper before layering the ham over the cheese and finishing with the chopped chives. Starting from the long edge closest to you, roll the pastry up tightly, like a Swiss roll. Brush the beaten egg along the 2cm/¾in gap you left before you finish rolling, to seal the seam. Starting from the long edge closest to you, roll the pastry up tightly, like a Swiss roll. Brush the beaten egg along the 2cm/¾in gap you left before you finish rolling, to seal the seam. Transfer the roll, seam side down, to the lined baking tray and use a sharp knife to make cuts through the roll, about 2cm/¾in apart, leaving the bottom layer of pastry intact so that all the rounds stay connected. Transfer the roll, seam side down, to the lined baking tray and use a sharp knife to make cuts through the roll, about 2cm/¾in apart, leaving the bottom layer of pastry intact so that all the rounds stay connected. Bring the two ends of the roll together to form a wreath and slightly twist each pastry wheel to reveal the roll. Brush the pastry with the remaining egg and sprinkle with sesame seeds. Bring the two ends of the roll together to form a wreath and slightly twist each pastry wheel to reveal the roll. Brush the pastry with the remaining egg and sprinkle with sesame seeds. Bake for 20–25 minutes until golden brown and bubbling. Bake for 20–25 minutes until golden brown and bubbling. Once the wreath is baked, slide onto a large serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping. Once the wreath is baked, slide onto a large serving plate and put a small bowl of cranberry sauce or relish in the middle for dipping. Recipe tips You could make this with gluten-free puff pastry and gluten-free flour. Just make sure your mustard is also gluten-free."
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} | 729540a057809a7a7f70cb3b45f0ef0d802d354d8988dc10e7eea139a0e3dbaa | Spiced pomegranate and orange glazed ham recipe
An average of 5.0 out of 5 stars from 1 rating 2 cinnamon sticks 4 star anise 250ml/9fl oz fresh orange juice 360g/12½oz brown sugar60ml/4 tbsp pomegranate molasses 90g/3¼oz honey6–7kg/13lb 4oz–15lb 7oz pre-cured, pre-cooked ham leg (see Recipe Tip) 4 oranges, peeled, thinly sliced and patted dry 2 cinnamon sticks 4 star anise 250ml/9fl oz fresh orange juice 360g/12½oz brown sugar 60ml/4 tbsp pomegranate molasses 90g/3¼oz honey 6–7kg/13lb 4oz–15lb 7oz pre-cured, pre-cooked ham leg (see Recipe Tip) 4 oranges, peeled, thinly sliced and patted dry Method Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Recipe tips This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before starting step one of this recipe. | {
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"title": "Spiced pomegranate and orange glazed ham recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 2 cinnamon sticks 4 star anise 250ml/9fl oz fresh orange juice 360g/12½oz brown sugar60ml/4 tbsp pomegranate molasses 90g/3¼oz honey6–7kg/13lb 4oz–15lb 7oz pre-cured, pre-cooked ham leg (see Recipe Tip) 4 oranges, peeled, thinly sliced and patted dry 2 cinnamon sticks 4 star anise 250ml/9fl oz fresh orange juice 360g/12½oz brown sugar 60ml/4 tbsp pomegranate molasses 90g/3¼oz honey 6–7kg/13lb 4oz–15lb 7oz pre-cured, pre-cooked ham leg (see Recipe Tip) 4 oranges, peeled, thinly sliced and patted dry Method Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Preheat the oven to 180C/160C Fan/Gas 4. To make the spiced pomegranate and orange glaze, place the cinnamon, star anise, juice, sugar, pomegranate molasses and honey in a medium saucepan over medium heat and bring to the boil, stirring to dissolve the sugar. Cook for 4–6 minutes or until syrupy. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Lightly grease a large wire rack and place over a roasting tin. Use a sharp knife to score the skin around the sides and hock (bone) of the ham, before using your fingers to gently remove the rind (the thick layer of rubbery skin). Trim any excess fat. Wrap the exposed ham bone in baking paper, then kitchen foil. Place the ham, top-side down, on the wire rack and brush with the glaze. Arrange the orange slices over the ham, overlapping slightly. Carefully brush with the glaze and roast the ham for 40 minutes, brushing again with glaze halfway. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Increase the oven temperature to 200C/180C Fan/Gas 6. Brush the ham with the glaze and roast for a further 5 minutes or until golden and caramelised. Serve the ham with the remaining glaze. Recipe tips This recipe calls for a whole leg of ham, with the bone in, that has been pre-cured and pre-cooked. If you can’t buy a pre-cooked ham in your part of the world (sometimes the case in the UK), ask your local butcher for a cured leg and follow their cooking instructions before starting step one of this recipe."
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} | 8e04b16379cad51f5f34d4338bef0e6a3a995ceadbef117106276e61ab195451 | Steamed mussels recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamedmussels_76585_16x9.jpg Try Ken Hom's fragrant steamed mussels for an economical and quick supper. 500g/1 lb 2oz fresh mussels 500g/1 lb 2oz fresh mussels 2 tsp garlic, finely chopped 1 tbsp fresh root ginger, finely chopped1 tsp chilli bean sauce1 tbsp Shaoxing rice wine or dry sherry1 tbsp light soy sauce2 tsp dark soy sauce2 fresh red chillies, seeded and chopped3 tbsp spring onions, finely shredded3 tbsp groundnut or peanut oilfresh coriander sprigs, to garnish 2 tsp garlic, finely chopped 1 tbsp fresh root ginger, finely chopped 1 tsp chilli bean sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 2 fresh red chillies, seeded and chopped 3 tbsp spring onions, finely shredded 3 tbsp groundnut or peanut oil fresh coriander sprigs, to garnish Method Scrub the mussels clean. Discard any mussels that don't close when tapped gently.Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat. Place the mussels on a plate, then place the plate into the steamer or onto the rack. Turn the heat to low so the water is barely simmering and cover the wok or pan tightly. Steam gently for five minutes or until the mussels begin to open.Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl. Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients. Remove the mussels from the steamer. Discard any mussels that haven't opened.Stir the sauce then pour over the mussels. Garnish with fresh coriander sprigs and serve at once. Scrub the mussels clean. Discard any mussels that don't close when tapped gently. Scrub the mussels clean. Discard any mussels that don't close when tapped gently. Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat. Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat. Place the mussels on a plate, then place the plate into the steamer or onto the rack. Place the mussels on a plate, then place the plate into the steamer or onto the rack. Turn the heat to low so the water is barely simmering and cover the wok or pan tightly. Turn the heat to low so the water is barely simmering and cover the wok or pan tightly. Steam gently for five minutes or until the mussels begin to open. Steam gently for five minutes or until the mussels begin to open. Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl. Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl. Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients. Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients. Remove the mussels from the steamer. Discard any mussels that haven't opened. Remove the mussels from the steamer. Discard any mussels that haven't opened. Stir the sauce then pour over the mussels. Stir the sauce then pour over the mussels. Garnish with fresh coriander sprigs and serve at once. Garnish with fresh coriander sprigs and serve at once. | {
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"title": "Steamed mussels recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steamedmussels_76585_16x9.jpg Try Ken Hom's fragrant steamed mussels for an economical and quick supper. 500g/1 lb 2oz fresh mussels 500g/1 lb 2oz fresh mussels 2 tsp garlic, finely chopped 1 tbsp fresh root ginger, finely chopped1 tsp chilli bean sauce1 tbsp Shaoxing rice wine or dry sherry1 tbsp light soy sauce2 tsp dark soy sauce2 fresh red chillies, seeded and chopped3 tbsp spring onions, finely shredded3 tbsp groundnut or peanut oilfresh coriander sprigs, to garnish 2 tsp garlic, finely chopped 1 tbsp fresh root ginger, finely chopped 1 tsp chilli bean sauce 1 tbsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce 2 tsp dark soy sauce 2 fresh red chillies, seeded and chopped 3 tbsp spring onions, finely shredded 3 tbsp groundnut or peanut oil fresh coriander sprigs, to garnish Method Scrub the mussels clean. Discard any mussels that don't close when tapped gently.Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat. Place the mussels on a plate, then place the plate into the steamer or onto the rack. Turn the heat to low so the water is barely simmering and cover the wok or pan tightly. Steam gently for five minutes or until the mussels begin to open.Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl. Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients. Remove the mussels from the steamer. Discard any mussels that haven't opened.Stir the sauce then pour over the mussels. Garnish with fresh coriander sprigs and serve at once. Scrub the mussels clean. Discard any mussels that don't close when tapped gently. Scrub the mussels clean. Discard any mussels that don't close when tapped gently. Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat. Set up a steamer or put a rack into a wok or deep pan and fill it with 5cm/2in of water. Bring the water to the boil over a high heat. Place the mussels on a plate, then place the plate into the steamer or onto the rack. Place the mussels on a plate, then place the plate into the steamer or onto the rack. Turn the heat to low so the water is barely simmering and cover the wok or pan tightly. Turn the heat to low so the water is barely simmering and cover the wok or pan tightly. Steam gently for five minutes or until the mussels begin to open. Steam gently for five minutes or until the mussels begin to open. Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl. Meanwhile, combine all the sauce ingredients, except the oil, in a heatproof bowl. Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients. Heat a wok or large frying-pan over high heat. When hot, add the oil. Heat the oil until it's very hot and slightly smoking, then pour the hot oil over the sauce ingredients. Remove the mussels from the steamer. Discard any mussels that haven't opened. Remove the mussels from the steamer. Discard any mussels that haven't opened. Stir the sauce then pour over the mussels. Stir the sauce then pour over the mussels. Garnish with fresh coriander sprigs and serve at once. Garnish with fresh coriander sprigs and serve at once."
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} | bab2335bbffdb6962c8104710cb483b2ea0c59e9c61cead0475e107d6c5df7e5 | Herring with dill and mustard potato salad recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herringwithdillandmu_88218_16x9.jpg Herring with mustard, dill and potatoes is a Scandinavian favourite. This one has an unusual kick of curry powder. 100ml/3½fl oz water2 limes, juice only100ml/3½fl oz white wine1 tsp white peppercorns2 bay leaves1 tbsp white wine vinegar1 tsp salt4 x 100g/3½oz herring fillets 100ml/3½fl oz water 2 limes, juice only 100ml/3½fl oz white wine 1 tsp white peppercorns 2 bay leaves 1 tbsp white wine vinegar 1 tsp salt 4 x 100g/3½oz herring fillets 250g/9oz cooked new potatoes100ml/3½fl oz mayonnaise 1 tbsp chopped fresh dill1 tbsp wholegrain mustard½ lemon, juice only½ tsp curry pastesalt and freshly ground black pepper 250g/9oz cooked new potatoes 100ml/3½fl oz mayonnaise 1 tbsp chopped fresh dill 1 tbsp wholegrain mustard ½ lemon, juice only ½ tsp curry paste salt and freshly ground black pepper few sprigs fresh dilllemon wedges few sprigs fresh dill lemon wedges Method For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.For the potato salad, cut the cooked potatoes in half and place into a large bowl.In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges. For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through. For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through. For the potato salad, cut the cooked potatoes in half and place into a large bowl. For the potato salad, cut the cooked potatoes in half and place into a large bowl. In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges. | {
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"title": "Herring with dill and mustard potato salad recipe",
"content": "An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/herringwithdillandmu_88218_16x9.jpg Herring with mustard, dill and potatoes is a Scandinavian favourite. This one has an unusual kick of curry powder. 100ml/3½fl oz water2 limes, juice only100ml/3½fl oz white wine1 tsp white peppercorns2 bay leaves1 tbsp white wine vinegar1 tsp salt4 x 100g/3½oz herring fillets 100ml/3½fl oz water 2 limes, juice only 100ml/3½fl oz white wine 1 tsp white peppercorns 2 bay leaves 1 tbsp white wine vinegar 1 tsp salt 4 x 100g/3½oz herring fillets 250g/9oz cooked new potatoes100ml/3½fl oz mayonnaise 1 tbsp chopped fresh dill1 tbsp wholegrain mustard½ lemon, juice only½ tsp curry pastesalt and freshly ground black pepper 250g/9oz cooked new potatoes 100ml/3½fl oz mayonnaise 1 tbsp chopped fresh dill 1 tbsp wholegrain mustard ½ lemon, juice only ½ tsp curry paste salt and freshly ground black pepper few sprigs fresh dilllemon wedges few sprigs fresh dill lemon wedges Method For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through.For the potato salad, cut the cooked potatoes in half and place into a large bowl.In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges. For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through. For the herring, bring the water, lime juice, white wine, peppercorns, bay leaves, white wine vinegar and salt to a slow boil in a pan. Turn down the heat to a gentle simmer, add the fish and poach for about 12 minutes, or until cooked through. For the potato salad, cut the cooked potatoes in half and place into a large bowl. For the potato salad, cut the cooked potatoes in half and place into a large bowl. In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. In another bowl, combine the mayonnaise, dill, mustard, lemon juice, curry paste, salt and freshly ground black pepper. Add to the bowl with the potatoes and stir to coat. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges. Drain the fish, then place it on top of the potato salad. Garnish with more dill and lemon wedges."
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} | 7337f53ff8f9e6f1772d378fa9485c42a0936ef3311951e39117b900d9398cac | Stilton, spinach and new potato quiche recipe
Stilton, spinach and new potato quiche with walnut pastry An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stilton_spinach_and_new_40747_16x9.jpg This stilton and new potato quiche is perfect for a buffet or vegetarian starter for special winter dinner. 200g/7oz plain flour, sifted100g/3½oz cold unsalted butter50g/2oz walnuts, finely ground1 tsp paprika2 free-range eggs, beaten 200g/7oz plain flour, sifted 100g/3½oz cold unsalted butter 50g/2oz walnuts, finely ground 1 tsp paprika 2 free-range eggs, beaten 250g/9oz baby spinach7 new potatoes4 free-range eggs250ml/9oz double cream1 lemon, zest onlypinch freshly grated nutmegpinch cayenne pepper25g/1oz Parmesan, finely grated (or alternative vegetarian hard cheese)handful fresh thyme, chopped150g/5½oz Stilton, crumbled salt and freshly ground black pepper 250g/9oz baby spinach 7 new potatoes 4 free-range eggs 250ml/9oz double cream 1 lemon, zest only pinch freshly grated nutmeg pinch cayenne pepper 25g/1oz Parmesan, finely grated (or alternative vegetarian hard cheese) handful fresh thyme, chopped 150g/5½oz Stilton, crumbled salt and freshly ground black pepper Method For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika.Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes.Preheat the oven to 180C/350F/Gas 4.Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin.Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown.Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices.Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme.Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme.Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes. For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika. For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika. Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes. Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin. Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin. Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown. Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown. Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices. Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme. Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme. Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme. Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme. Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes. Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes. | {
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"title": "Stilton, spinach and new potato quiche recipe",
"content": "Stilton, spinach and new potato quiche with walnut pastry An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stilton_spinach_and_new_40747_16x9.jpg This stilton and new potato quiche is perfect for a buffet or vegetarian starter for special winter dinner. 200g/7oz plain flour, sifted100g/3½oz cold unsalted butter50g/2oz walnuts, finely ground1 tsp paprika2 free-range eggs, beaten 200g/7oz plain flour, sifted 100g/3½oz cold unsalted butter 50g/2oz walnuts, finely ground 1 tsp paprika 2 free-range eggs, beaten 250g/9oz baby spinach7 new potatoes4 free-range eggs250ml/9oz double cream1 lemon, zest onlypinch freshly grated nutmegpinch cayenne pepper25g/1oz Parmesan, finely grated (or alternative vegetarian hard cheese)handful fresh thyme, chopped150g/5½oz Stilton, crumbled salt and freshly ground black pepper 250g/9oz baby spinach 7 new potatoes 4 free-range eggs 250ml/9oz double cream 1 lemon, zest only pinch freshly grated nutmeg pinch cayenne pepper 25g/1oz Parmesan, finely grated (or alternative vegetarian hard cheese) handful fresh thyme, chopped 150g/5½oz Stilton, crumbled salt and freshly ground black pepper Method For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika.Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes.Preheat the oven to 180C/350F/Gas 4.Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin.Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown.Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices.Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme.Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme.Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes. For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika. For the pastry, tip the flour and butter into a bowl with a pinch of salt. Rub the mixture together with your fingertips until it resembles coarse breadcrumbs. Stir in the walnuts and paprika. Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes. Slowly add enough of the beaten egg to bind the mixture (you may not need all of it). Knead the pastry briefly until smooth, flatten into a disc, wrap in cling film and chill in the fridge for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin. Roll the pastry out between two sheets of cling film, remove the cling film and use the pastry to line a 25cm/10in tart tin. Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown. Line the pastry with greaseproof paper, fill with baking beans and bake for 10-15 minutes. Remove the baking beans and greaseproof paper and bake for a further five minutes, or until pale golden-brown. Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Meanwhile, for the filling, wilt the spinach in a saucepan with a little water. Set aside to cool, then squeeze out the excess water and chop finely. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices. Cook the potatoes in boiling water for 10 minutes, or until just cooked, then cool and slice into 0.5cm/¼in slices. Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme. Whisk the eggs in a bowl, then whisk in the cream, lemon zest, nutmeg, cayenne and parmesan. Season well with salt and freshly ground black pepper, then stir in the spinach and half of the thyme. Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme. Arrange the potato slices in the bottom of the pastry case and sprinkle over the Stilton. Spoon in the spinach mixture and sprinkle over the remaining thyme. Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes. Bake in the oven for 35-40 minutes, or until golden-brown and just set. Remove from the oven and set aside to cool for 10 minutes."
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} | cea14b252cc4131b7dcd961b43637428a49184e54f98b1454c2263a4ccf04417 | Special fried rice recipe
An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/specialfriedrice_4852_16x9.jpg James Martin’s version of this takeaway favourite is fast, easy, uses up your leftovers and goes easy on the washing up. 2 tbsp vegetable oil1 tbsp sesame oil (optional) 1 clove garlic, chopped1 tbsp fresh ginger, chopped 2 free-range eggs225g/8oz pre-cooked chilled long grain rice3 spring onions, finely chopped100g/3½oz frozen peas, thawed and drained50g/1¾oz cooked ham, diced 50g/1¾oz cooked chicken, diced salt and pepper 2 tbsp vegetable oil 1 tbsp sesame oil (optional) 1 clove garlic, chopped 1 tbsp fresh ginger, chopped 2 free-range eggs 225g/8oz pre-cooked chilled long grain rice 3 spring onions, finely chopped 100g/3½oz frozen peas, thawed and drained 50g/1¾oz cooked ham, diced 50g/1¾oz cooked chicken, diced salt and pepper Method Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Add the peas, ham and chicken to the wok and warm through. Put the fried rice in a bowl and serve. Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Add the peas, ham and chicken to the wok and warm through. Add the peas, ham and chicken to the wok and warm through. Put the fried rice in a bowl and serve. Put the fried rice in a bowl and serve. Recipe tips This recipe is great for using up leftover ingredients and can be adapted to suit what you have, you could swap the cooked chicken or ham for cooked prawns or pork. | {
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"content": "An average of 4.5 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/specialfriedrice_4852_16x9.jpg James Martin’s version of this takeaway favourite is fast, easy, uses up your leftovers and goes easy on the washing up. 2 tbsp vegetable oil1 tbsp sesame oil (optional) 1 clove garlic, chopped1 tbsp fresh ginger, chopped 2 free-range eggs225g/8oz pre-cooked chilled long grain rice3 spring onions, finely chopped100g/3½oz frozen peas, thawed and drained50g/1¾oz cooked ham, diced 50g/1¾oz cooked chicken, diced salt and pepper 2 tbsp vegetable oil 1 tbsp sesame oil (optional) 1 clove garlic, chopped 1 tbsp fresh ginger, chopped 2 free-range eggs 225g/8oz pre-cooked chilled long grain rice 3 spring onions, finely chopped 100g/3½oz frozen peas, thawed and drained 50g/1¾oz cooked ham, diced 50g/1¾oz cooked chicken, diced salt and pepper Method Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Add the peas, ham and chicken to the wok and warm through. Put the fried rice in a bowl and serve. Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Heat the vegetable and sesame oil in a wok or large frying pan until it very hot. Add the garlic and ginger and cook briefly, stirring all the time. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Add the chilled rice. Season with salt and pepper and stir fry for about 5 minutes on a high heat. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Beat the eggs together and add to the pan. Stir fry until the eggs have set. Add the peas, ham and chicken to the wok and warm through. Add the peas, ham and chicken to the wok and warm through. Put the fried rice in a bowl and serve. Put the fried rice in a bowl and serve. Recipe tips This recipe is great for using up leftover ingredients and can be adapted to suit what you have, you could swap the cooked chicken or ham for cooked prawns or pork."
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} | e5d90697dcefe7554fb8bd92f665172e4bd4d356511e07acd309ac74ff328b78 | Pineapple fried rice and ikan bakar kecap recipe
To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt. Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge. Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them.Place each mackerel on a piece of banana leaf (if using) or directly on the grill pan. Cook for about 5–7 minutes on each side, or until the fish is cooked through and slightly charred at the edges.To make the pineapple fried rice, heat 1 teaspoon of the vegetable oil in a large frying pan or wok over a medium–high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.In the same pan, heat the remaining vegetable oil. Fry the onion, red pepper, peas and carrots for about 2–3 minutes, or until they start to soften.Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised.Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple.Drizzle the soy sauce, XO sauce, bouillon powder and sugar over the rice. Mix thoroughly, ensuring the rice is evenly seasoned. Continue to cook for another 3–5 minutes, stirring often to prevent sticking.Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper. Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander.Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side. To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt. To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt. Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge. Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge. Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them. Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them. Place each mackerel on a piece of banana leaf (if using) or directly on the grill pan. Cook for about 5–7 minutes on each side, or until the fish is cooked through and slightly charred at the edges. Place each mackerel on a piece of banana leaf (if using) or directly on the grill pan. Cook for about 5–7 minutes on each side, or until the fish is cooked through and slightly charred at the edges. To make the pineapple fried rice, heat 1 teaspoon of the vegetable oil in a large frying pan or wok over a medium–high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside. To make the pineapple fried rice, heat 1 teaspoon of the vegetable oil in a large frying pan or wok over a medium–high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside. In the same pan, heat the remaining vegetable oil. Fry the onion, red pepper, peas and carrots for about 2–3 minutes, or until they start to soften. In the same pan, heat the remaining vegetable oil. Fry the onion, red pepper, peas and carrots for about 2–3 minutes, or until they start to soften. Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised. Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised. Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple. Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple. Drizzle the soy sauce, XO sauce, bouillon powder and sugar over the rice. Mix thoroughly, ensuring the rice is evenly seasoned. Continue to cook for another 3–5 minutes, stirring often to prevent sticking. Drizzle the soy sauce, XO sauce, bouillon powder and sugar over the rice. Mix thoroughly, ensuring the rice is evenly seasoned. Continue to cook for another 3–5 minutes, stirring often to prevent sticking. Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper. Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper. Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander. Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander. Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side. Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side. | {
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"content": "To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt. Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge. Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them.Place each mackerel on a piece of banana leaf (if using) or directly on the grill pan. Cook for about 5–7 minutes on each side, or until the fish is cooked through and slightly charred at the edges.To make the pineapple fried rice, heat 1 teaspoon of the vegetable oil in a large frying pan or wok over a medium–high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside.In the same pan, heat the remaining vegetable oil. Fry the onion, red pepper, peas and carrots for about 2–3 minutes, or until they start to soften.Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised.Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple.Drizzle the soy sauce, XO sauce, bouillon powder and sugar over the rice. Mix thoroughly, ensuring the rice is evenly seasoned. Continue to cook for another 3–5 minutes, stirring often to prevent sticking.Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper. Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander.Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side. To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt. To make the ikan bakar kecap, mix together the shallot, garlic, chilli, tamarind paste, sweet soy sauce, soy sauce and lime juice in a bowl to make the marinade. Season with salt. Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge. Place the mackerel in a shallow dish and pour over the marinade, making sure the fish is well coated. Marinate for at least 30 minutes in the fridge. Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them. Preheat the grill to medium–high. If using banana leaves, quickly pass them over an open flame to soften them. Place each mackerel on a piece of banana leaf (if using) or directly on the grill pan. Cook for about 5–7 minutes on each side, or until the fish is cooked through and slightly charred at the edges. Place each mackerel on a piece of banana leaf (if using) or directly on the grill pan. Cook for about 5–7 minutes on each side, or until the fish is cooked through and slightly charred at the edges. To make the pineapple fried rice, heat 1 teaspoon of the vegetable oil in a large frying pan or wok over a medium–high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside. To make the pineapple fried rice, heat 1 teaspoon of the vegetable oil in a large frying pan or wok over a medium–high heat. Pour in the beaten eggs and scramble until fully cooked. Remove from the pan and set aside. In the same pan, heat the remaining vegetable oil. Fry the onion, red pepper, peas and carrots for about 2–3 minutes, or until they start to soften. In the same pan, heat the remaining vegetable oil. Fry the onion, red pepper, peas and carrots for about 2–3 minutes, or until they start to soften. Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised. Add the pineapple and stir-fry for another 2 minutes, or until lightly caramelised. Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple. Add the rice to the pan. Break apart any clumps and stir well to combine with the vegetables and pineapple. Drizzle the soy sauce, XO sauce, bouillon powder and sugar over the rice. Mix thoroughly, ensuring the rice is evenly seasoned. Continue to cook for another 3–5 minutes, stirring often to prevent sticking. Drizzle the soy sauce, XO sauce, bouillon powder and sugar over the rice. Mix thoroughly, ensuring the rice is evenly seasoned. Continue to cook for another 3–5 minutes, stirring often to prevent sticking. Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper. Return the scrambled eggs to the pan and add the crushed peanuts. Stir to combine everything. Season with salt and pepper. Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander. Spoon the fried rice into the hollowed-out pineapple halves. Garnish with the coriander. Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side. Serve the pineapple fried rice and ikan bakar kecap with the lime wedges on the side."
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} | 7d64ab0b5ad0312e6c83343dea7544dcd177e44831bdf1022eba0dc13b8c6e6c | Chilli and lemongrass pork with fried rice recipe
An average of 5.0 out of 5 stars from 1 rating This stir fry is super simple and full of flavour, skip the takeaway and try this instead. 2 lemongrass stalks, finely chopped1 red chilli, seeds removed and finely chopped2 garlic cloves, finely chopped1 tbsp Thai fish sauce 350g/12oz pork, cut into bite-sized chunks1 tbsp sunflower oil1 tbsp curry powder100ml/3½fl oz chicken stock1 tbsp caster sugar 2 lemongrass stalks, finely chopped 1 red chilli, seeds removed and finely chopped 2 garlic cloves, finely chopped 1 tbsp Thai fish sauce 350g/12oz pork, cut into bite-sized chunks 1 tbsp sunflower oil 1 tbsp curry powder 100ml/3½fl oz chicken stock 1 tbsp caster sugar 1 tbsp sunflower oil2 garlic cloves, finely grated1 red chilli, seeds removed and finely chopped2½cm/1in fresh root ginger, peeled and finely gratedbunch of spring onions, thinly sliced2 tsp sesame oil2 tbsp soy sauce150g/5½oz frozen peas300g/10½oz cooked basmati rice2 large free-range eggs, beaten 1 tbsp sunflower oil 2 garlic cloves, finely grated 1 red chilli, seeds removed and finely chopped 2½cm/1in fresh root ginger, peeled and finely grated bunch of spring onions, thinly sliced 2 tsp sesame oil 2 tbsp soy sauce 150g/5½oz frozen peas 300g/10½oz cooked basmati rice 2 large free-range eggs, beaten small handful of mint, basil and coriander leaves, torn small handful of mint, basil and coriander leaves, torn Method Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes.Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant.Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce.For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables.Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes.Serve the pork with the rice and fresh herbs Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes. Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant. Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant. Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables. For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables. Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes. Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes. Serve the pork with the rice and fresh herbs Serve the pork with the rice and fresh herbs | {
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"title": "Chilli and lemongrass pork with fried rice recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This stir fry is super simple and full of flavour, skip the takeaway and try this instead. 2 lemongrass stalks, finely chopped1 red chilli, seeds removed and finely chopped2 garlic cloves, finely chopped1 tbsp Thai fish sauce 350g/12oz pork, cut into bite-sized chunks1 tbsp sunflower oil1 tbsp curry powder100ml/3½fl oz chicken stock1 tbsp caster sugar 2 lemongrass stalks, finely chopped 1 red chilli, seeds removed and finely chopped 2 garlic cloves, finely chopped 1 tbsp Thai fish sauce 350g/12oz pork, cut into bite-sized chunks 1 tbsp sunflower oil 1 tbsp curry powder 100ml/3½fl oz chicken stock 1 tbsp caster sugar 1 tbsp sunflower oil2 garlic cloves, finely grated1 red chilli, seeds removed and finely chopped2½cm/1in fresh root ginger, peeled and finely gratedbunch of spring onions, thinly sliced2 tsp sesame oil2 tbsp soy sauce150g/5½oz frozen peas300g/10½oz cooked basmati rice2 large free-range eggs, beaten 1 tbsp sunflower oil 2 garlic cloves, finely grated 1 red chilli, seeds removed and finely chopped 2½cm/1in fresh root ginger, peeled and finely grated bunch of spring onions, thinly sliced 2 tsp sesame oil 2 tbsp soy sauce 150g/5½oz frozen peas 300g/10½oz cooked basmati rice 2 large free-range eggs, beaten small handful of mint, basil and coriander leaves, torn small handful of mint, basil and coriander leaves, torn Method Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes.Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant.Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce.For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables.Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes.Serve the pork with the rice and fresh herbs Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Combine the lemongrass, chilli, garlic and fish sauce in a bowl and mix. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes. Put the pork in another bowl, add half the lemongrass mix and reserve the rest. Cover and place in the fridge to marinate for at least 20 minutes. Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant. Heat the oil in a wok or a large frying pan over a high heat. Add the reserved lemongrass mixture and curry powder and stir-fry for about 1 minute until fragrant. Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. Add the marinated pork and stir-fry for 4–5 minutes until the pieces have a nice colour on all sides. Pour in the chicken stock and stir in the sugar. Simmer for a few minutes until the stock has reduced and you are left with a thick sauce. For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables. For the rice, heat the oil in a large frying pan and add the garlic, chilli and ginger. Add the spring onions, and stir through the sesame oil and soy sauce. Add the peas and mix through. Add the rice to the pan and mix with the vegetables. Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes. Make a well in the centre and pour in the egg. Allow to set briefly, then working quickly stir the egg and incorporate the rice form the sides until everything is combined. Cook for 2 minutes. Serve the pork with the rice and fresh herbs Serve the pork with the rice and fresh herbs"
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} | 151cf35757b63413ec1aeccc1c8b5231832ee44a6556eaafd1b765ceb06f2901 | Egg fried rice recipe
An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggfriedrice_89260_16x9.jpg Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice. 2 tbsp groundnut oil3 free-range eggs, beaten400g/14oz cooked long-grain rice, chilled until completely cold½ small head broccoli, cut into small florets1 carrot, cut into matchsticks3 tomatoes, sliced 3 tbsp light soy saucedash toasted sesame oil (optional)freshly ground black pepper (or pinch white pepper)1 large spring onion, finely sliced 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz cooked long-grain rice, chilled until completely cold ½ small head broccoli, cut into small florets 1 carrot, cut into matchsticks 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil (optional) freshly ground black pepper (or pinch white pepper) 1 large spring onion, finely sliced Method Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion.Pile the rice onto a plate and serve immediately. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion. Pile the rice onto a plate and serve immediately. Pile the rice onto a plate and serve immediately. | {
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"title": "Egg fried rice recipe",
"content": "An average of 4.1 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/eggfriedrice_89260_16x9.jpg Egg-fried rice is a classic Chinese dish. Fast, easy and this one is also vegetarian. It’s a tasty way to use up leftovers, especially cold rice. 2 tbsp groundnut oil3 free-range eggs, beaten400g/14oz cooked long-grain rice, chilled until completely cold½ small head broccoli, cut into small florets1 carrot, cut into matchsticks3 tomatoes, sliced 3 tbsp light soy saucedash toasted sesame oil (optional)freshly ground black pepper (or pinch white pepper)1 large spring onion, finely sliced 2 tbsp groundnut oil 3 free-range eggs, beaten 400g/14oz cooked long-grain rice, chilled until completely cold ½ small head broccoli, cut into small florets 1 carrot, cut into matchsticks 3 tomatoes, sliced 3 tbsp light soy sauce dash toasted sesame oil (optional) freshly ground black pepper (or pinch white pepper) 1 large spring onion, finely sliced Method Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion.Pile the rice onto a plate and serve immediately. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok. Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Reheat the wok and add the remaining groundnut oil. When the work is hot, add the broccoli florets and carrot and stir-fry for 3 minutes until tender, but still crunchy. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion. Return the egg to the wok with the rice and vegetables and season, to taste, with the soy sauce, sesame oil and pepper. Stir in the sliced spring onion. Pile the rice onto a plate and serve immediately. Pile the rice onto a plate and serve immediately."
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} | 401214d88422b7c997aadbc244b538295933bc60e283b67630e1a3fb2ff4532c | Lemon and lime chicken with egg-fried rice recipe
An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_and_lime_chicken_27815_16x9.jpg Save time in the kitchen by 'butterflying' chicken breasts to cook quickly with this easy dish from The Hairy Bikers that's ready in 20 minutes. 2 skinless chicken breasts2 tbsp sesame oil2 tsp vegetable oil2 tbsp soy sauce2 garlic cloves, finely chopped½ lemon, grated zest and juicesalt and freshly ground black pepper1 tbsp clear honey 2 skinless chicken breasts 2 tbsp sesame oil 2 tsp vegetable oil 2 tbsp soy sauce 2 garlic cloves, finely chopped ½ lemon, grated zest and juice salt and freshly ground black pepper 1 tbsp clear honey 2 tbsp groundnut oil2-3 tsp sesame oil2 free-range eggs, lightly beatensplash soy sauce2 spring onions, finely chopped50g/2oz fresh peas or frozen peas, defrosted150g/5oz long-grain rice, cooked according to packet instructionssalt and freshly ground black pepper3-4 tbsp chopped corianderlime wedges, to serve 2 tbsp groundnut oil 2-3 tsp sesame oil 2 free-range eggs, lightly beaten splash soy sauce 2 spring onions, finely chopped 50g/2oz fresh peas or frozen peas, defrosted 150g/5oz long-grain rice, cooked according to packet instructions salt and freshly ground black pepper 3-4 tbsp chopped coriander lime wedges, to serve Method To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out so you have two large, thinner chicken breasts.Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice. Season with salt and freshly ground black pepper and mix to combine. In a separate bowl, mix the honey with the remaining sesame oil.Heat a griddle pan over a medium-high heat until smoking then lay the chicken on the griddle and cook for 2-3 minutes on each side, brushing it once or twice with the honey and sesame mixture. When it's done the chicken should be chargrilled on the outside and completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken). Leave to rest for 2-3 minutes.Meanwhile, for the rice, heat a wok over a high heat then add the groundnut and one teaspoon of the sesame oil. When the oil starts to shimmer add the eggs and cook, stirring all the time, for 1-2 minutes or until they're scrambled. Push the eggs to the side of the pan and add a little more sesame oil, the soy sauce, spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black pepper. Cook, stirring continuously, for 3-4 minutes, or until warmed through. Stir through the coriander.To serve, spoon the rice onto plates. Cut the chicken on the diagonal into thin strips and place on top of the rice. Top with a wedge of lime. To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out so you have two large, thinner chicken breasts. To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out so you have two large, thinner chicken breasts. Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice. Season with salt and freshly ground black pepper and mix to combine. In a separate bowl, mix the honey with the remaining sesame oil. Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice. Season with salt and freshly ground black pepper and mix to combine. In a separate bowl, mix the honey with the remaining sesame oil. Heat a griddle pan over a medium-high heat until smoking then lay the chicken on the griddle and cook for 2-3 minutes on each side, brushing it once or twice with the honey and sesame mixture. When it's done the chicken should be chargrilled on the outside and completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken). Leave to rest for 2-3 minutes. Heat a griddle pan over a medium-high heat until smoking then lay the chicken on the griddle and cook for 2-3 minutes on each side, brushing it once or twice with the honey and sesame mixture. When it's done the chicken should be chargrilled on the outside and completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken). Leave to rest for 2-3 minutes. Meanwhile, for the rice, heat a wok over a high heat then add the groundnut and one teaspoon of the sesame oil. When the oil starts to shimmer add the eggs and cook, stirring all the time, for 1-2 minutes or until they're scrambled. Meanwhile, for the rice, heat a wok over a high heat then add the groundnut and one teaspoon of the sesame oil. When the oil starts to shimmer add the eggs and cook, stirring all the time, for 1-2 minutes or until they're scrambled. Push the eggs to the side of the pan and add a little more sesame oil, the soy sauce, spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black pepper. Cook, stirring continuously, for 3-4 minutes, or until warmed through. Stir through the coriander. Push the eggs to the side of the pan and add a little more sesame oil, the soy sauce, spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black pepper. Cook, stirring continuously, for 3-4 minutes, or until warmed through. Stir through the coriander. To serve, spoon the rice onto plates. Cut the chicken on the diagonal into thin strips and place on top of the rice. Top with a wedge of lime. To serve, spoon the rice onto plates. Cut the chicken on the diagonal into thin strips and place on top of the rice. Top with a wedge of lime. Recipe tips This is a great recipe for using up leftover rice. | {
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"title": "Lemon and lime chicken with egg-fried rice recipe",
"content": "An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemon_and_lime_chicken_27815_16x9.jpg Save time in the kitchen by 'butterflying' chicken breasts to cook quickly with this easy dish from The Hairy Bikers that's ready in 20 minutes. 2 skinless chicken breasts2 tbsp sesame oil2 tsp vegetable oil2 tbsp soy sauce2 garlic cloves, finely chopped½ lemon, grated zest and juicesalt and freshly ground black pepper1 tbsp clear honey 2 skinless chicken breasts 2 tbsp sesame oil 2 tsp vegetable oil 2 tbsp soy sauce 2 garlic cloves, finely chopped ½ lemon, grated zest and juice salt and freshly ground black pepper 1 tbsp clear honey 2 tbsp groundnut oil2-3 tsp sesame oil2 free-range eggs, lightly beatensplash soy sauce2 spring onions, finely chopped50g/2oz fresh peas or frozen peas, defrosted150g/5oz long-grain rice, cooked according to packet instructionssalt and freshly ground black pepper3-4 tbsp chopped corianderlime wedges, to serve 2 tbsp groundnut oil 2-3 tsp sesame oil 2 free-range eggs, lightly beaten splash soy sauce 2 spring onions, finely chopped 50g/2oz fresh peas or frozen peas, defrosted 150g/5oz long-grain rice, cooked according to packet instructions salt and freshly ground black pepper 3-4 tbsp chopped coriander lime wedges, to serve Method To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out so you have two large, thinner chicken breasts.Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice. Season with salt and freshly ground black pepper and mix to combine. In a separate bowl, mix the honey with the remaining sesame oil.Heat a griddle pan over a medium-high heat until smoking then lay the chicken on the griddle and cook for 2-3 minutes on each side, brushing it once or twice with the honey and sesame mixture. When it's done the chicken should be chargrilled on the outside and completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken). Leave to rest for 2-3 minutes.Meanwhile, for the rice, heat a wok over a high heat then add the groundnut and one teaspoon of the sesame oil. When the oil starts to shimmer add the eggs and cook, stirring all the time, for 1-2 minutes or until they're scrambled. Push the eggs to the side of the pan and add a little more sesame oil, the soy sauce, spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black pepper. Cook, stirring continuously, for 3-4 minutes, or until warmed through. Stir through the coriander.To serve, spoon the rice onto plates. Cut the chicken on the diagonal into thin strips and place on top of the rice. Top with a wedge of lime. To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out so you have two large, thinner chicken breasts. To butterfly the chicken breasts, lay them on a board and use a sharp knife to make a cut parallel to the chopping board three-quarters of the way through each breast. Open each chicken breast out so you have two large, thinner chicken breasts. Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice. Season with salt and freshly ground black pepper and mix to combine. In a separate bowl, mix the honey with the remaining sesame oil. Place them in a bowl with one tablespoon of the sesame oil, the vegetable oil, soy sauce, garlic and lemon zest and juice. Season with salt and freshly ground black pepper and mix to combine. In a separate bowl, mix the honey with the remaining sesame oil. Heat a griddle pan over a medium-high heat until smoking then lay the chicken on the griddle and cook for 2-3 minutes on each side, brushing it once or twice with the honey and sesame mixture. When it's done the chicken should be chargrilled on the outside and completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken). Leave to rest for 2-3 minutes. Heat a griddle pan over a medium-high heat until smoking then lay the chicken on the griddle and cook for 2-3 minutes on each side, brushing it once or twice with the honey and sesame mixture. When it's done the chicken should be chargrilled on the outside and completely cooked through (the juices should run clear when a skewer is inserted into the thickest part of the chicken). Leave to rest for 2-3 minutes. Meanwhile, for the rice, heat a wok over a high heat then add the groundnut and one teaspoon of the sesame oil. When the oil starts to shimmer add the eggs and cook, stirring all the time, for 1-2 minutes or until they're scrambled. Meanwhile, for the rice, heat a wok over a high heat then add the groundnut and one teaspoon of the sesame oil. When the oil starts to shimmer add the eggs and cook, stirring all the time, for 1-2 minutes or until they're scrambled. Push the eggs to the side of the pan and add a little more sesame oil, the soy sauce, spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black pepper. Cook, stirring continuously, for 3-4 minutes, or until warmed through. Stir through the coriander. Push the eggs to the side of the pan and add a little more sesame oil, the soy sauce, spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black pepper. Cook, stirring continuously, for 3-4 minutes, or until warmed through. Stir through the coriander. To serve, spoon the rice onto plates. Cut the chicken on the diagonal into thin strips and place on top of the rice. Top with a wedge of lime. To serve, spoon the rice onto plates. Cut the chicken on the diagonal into thin strips and place on top of the rice. Top with a wedge of lime. Recipe tips This is a great recipe for using up leftover rice."
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} | f7689afb8f7fcdf4df000209326d5e6a344a2347b88706d6f194f0a0f855a71d | Five-spice pork belly with egg-fried rice recipe
For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that's big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag.Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Seal the top of the bag and leave the pork to marinate for 24 hours or longer in the fridge. The longer the meat is marinated the more flavour there will be.When you’re ready to cook the pork, preheat the oven to 160C/325F/Gas 3. Place the pork in a roasting tin – it should fit tightly – with the marinade and roast the pork for 1½-1¾ hours, or until tender and crisp.Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Any remaining five-spice pork can be eaten at your own leisure.For the egg-fried rice, cook the rice according to the directions on the packet and leave to cool. Whisk the eggs with the sesame oil and a good pinch of salt. Heat a non-stick frying pan or a wok with a drizzle of groundnut oil. When the oil is fairly hot, pour in the egg mixture. Do not stir and let the egg cook gently for a minute, or until the bottom starts to set. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook.Slide the cooked omelette onto a plate and roll it up into a cigar shape. Cut it into 1cm/½in slices, then cover with foil and set it aside to keep warm while you prepare the rice.Heat two tablespoons of groundnut oil in the pan. Drain the dried shrimp and add them to the pan with the diced belly pork and garlic, then heat through for about 45 seconds.Grind the Sichuan peppercorns in a pestle and mortar and add them to the pan along with the Chinese five-spice powder. Add the rice and stir-fry for 4–5 minutes, tossing everything together frequently to blend all the flavours.Add the peeled prawns and spring onions. Check the seasoning, adding some freshly ground white pepper and soy sauce, to taste. Carefully fold in the strips of omelette and serve at once. For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that's big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag. For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that's big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag. Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Seal the top of the bag and leave the pork to marinate for 24 hours or longer in the fridge. The longer the meat is marinated the more flavour there will be. Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Seal the top of the bag and leave the pork to marinate for 24 hours or longer in the fridge. The longer the meat is marinated the more flavour there will be. When you’re ready to cook the pork, preheat the oven to 160C/325F/Gas 3. Place the pork in a roasting tin – it should fit tightly – with the marinade and roast the pork for 1½-1¾ hours, or until tender and crisp. When you’re ready to cook the pork, preheat the oven to 160C/325F/Gas 3. Place the pork in a roasting tin – it should fit tightly – with the marinade and roast the pork for 1½-1¾ hours, or until tender and crisp. Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Any remaining five-spice pork can be eaten at your own leisure. Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Any remaining five-spice pork can be eaten at your own leisure. For the egg-fried rice, cook the rice according to the directions on the packet and leave to cool. For the egg-fried rice, cook the rice according to the directions on the packet and leave to cool. Whisk the eggs with the sesame oil and a good pinch of salt. Heat a non-stick frying pan or a wok with a drizzle of groundnut oil. When the oil is fairly hot, pour in the egg mixture. Do not stir and let the egg cook gently for a minute, or until the bottom starts to set. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook. Whisk the eggs with the sesame oil and a good pinch of salt. Heat a non-stick frying pan or a wok with a drizzle of groundnut oil. When the oil is fairly hot, pour in the egg mixture. Do not stir and let the egg cook gently for a minute, or until the bottom starts to set. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook. Slide the cooked omelette onto a plate and roll it up into a cigar shape. Cut it into 1cm/½in slices, then cover with foil and set it aside to keep warm while you prepare the rice. Slide the cooked omelette onto a plate and roll it up into a cigar shape. Cut it into 1cm/½in slices, then cover with foil and set it aside to keep warm while you prepare the rice. Heat two tablespoons of groundnut oil in the pan. Drain the dried shrimp and add them to the pan with the diced belly pork and garlic, then heat through for about 45 seconds. Heat two tablespoons of groundnut oil in the pan. Drain the dried shrimp and add them to the pan with the diced belly pork and garlic, then heat through for about 45 seconds. Grind the Sichuan peppercorns in a pestle and mortar and add them to the pan along with the Chinese five-spice powder. Add the rice and stir-fry for 4–5 minutes, tossing everything together frequently to blend all the flavours. Grind the Sichuan peppercorns in a pestle and mortar and add them to the pan along with the Chinese five-spice powder. Add the rice and stir-fry for 4–5 minutes, tossing everything together frequently to blend all the flavours. Add the peeled prawns and spring onions. Check the seasoning, adding some freshly ground white pepper and soy sauce, to taste. Carefully fold in the strips of omelette and serve at once. Add the peeled prawns and spring onions. Check the seasoning, adding some freshly ground white pepper and soy sauce, to taste. Carefully fold in the strips of omelette and serve at once. | {
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"title": "Five-spice pork belly with egg-fried rice recipe",
"content": "For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that's big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag.Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Seal the top of the bag and leave the pork to marinate for 24 hours or longer in the fridge. The longer the meat is marinated the more flavour there will be.When you’re ready to cook the pork, preheat the oven to 160C/325F/Gas 3. Place the pork in a roasting tin – it should fit tightly – with the marinade and roast the pork for 1½-1¾ hours, or until tender and crisp.Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Any remaining five-spice pork can be eaten at your own leisure.For the egg-fried rice, cook the rice according to the directions on the packet and leave to cool. Whisk the eggs with the sesame oil and a good pinch of salt. Heat a non-stick frying pan or a wok with a drizzle of groundnut oil. When the oil is fairly hot, pour in the egg mixture. Do not stir and let the egg cook gently for a minute, or until the bottom starts to set. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook.Slide the cooked omelette onto a plate and roll it up into a cigar shape. Cut it into 1cm/½in slices, then cover with foil and set it aside to keep warm while you prepare the rice.Heat two tablespoons of groundnut oil in the pan. Drain the dried shrimp and add them to the pan with the diced belly pork and garlic, then heat through for about 45 seconds.Grind the Sichuan peppercorns in a pestle and mortar and add them to the pan along with the Chinese five-spice powder. Add the rice and stir-fry for 4–5 minutes, tossing everything together frequently to blend all the flavours.Add the peeled prawns and spring onions. Check the seasoning, adding some freshly ground white pepper and soy sauce, to taste. Carefully fold in the strips of omelette and serve at once. For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that's big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag. For the five-spice belly pork, crush the peppercorns and star anise in a pestle and mortar or a spice grinder, then tip them into a large plastic food bag. You need something that's big enough to hold the pork and has a top you can seal, such as a zip and seal plastic bag. Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Seal the top of the bag and leave the pork to marinate for 24 hours or longer in the fridge. The longer the meat is marinated the more flavour there will be. Add the remaining ingredients, including the pork, to the bag, then massage the mixture into the meat through the bag. Seal the top of the bag and leave the pork to marinate for 24 hours or longer in the fridge. The longer the meat is marinated the more flavour there will be. When you’re ready to cook the pork, preheat the oven to 160C/325F/Gas 3. Place the pork in a roasting tin – it should fit tightly – with the marinade and roast the pork for 1½-1¾ hours, or until tender and crisp. When you’re ready to cook the pork, preheat the oven to 160C/325F/Gas 3. Place the pork in a roasting tin – it should fit tightly – with the marinade and roast the pork for 1½-1¾ hours, or until tender and crisp. Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Any remaining five-spice pork can be eaten at your own leisure. Dice 100g/3½oz of the cooked belly pork into 1cm/½in cubes and put to one side. Any remaining five-spice pork can be eaten at your own leisure. For the egg-fried rice, cook the rice according to the directions on the packet and leave to cool. For the egg-fried rice, cook the rice according to the directions on the packet and leave to cool. Whisk the eggs with the sesame oil and a good pinch of salt. Heat a non-stick frying pan or a wok with a drizzle of groundnut oil. When the oil is fairly hot, pour in the egg mixture. Do not stir and let the egg cook gently for a minute, or until the bottom starts to set. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook. Whisk the eggs with the sesame oil and a good pinch of salt. Heat a non-stick frying pan or a wok with a drizzle of groundnut oil. When the oil is fairly hot, pour in the egg mixture. Do not stir and let the egg cook gently for a minute, or until the bottom starts to set. Then, using a rubber spatula, gently push one side of the egg mixture into the centre of the wok and tilt the wok to allow the still liquid egg to flow underneath and cook. Slide the cooked omelette onto a plate and roll it up into a cigar shape. Cut it into 1cm/½in slices, then cover with foil and set it aside to keep warm while you prepare the rice. Slide the cooked omelette onto a plate and roll it up into a cigar shape. Cut it into 1cm/½in slices, then cover with foil and set it aside to keep warm while you prepare the rice. Heat two tablespoons of groundnut oil in the pan. Drain the dried shrimp and add them to the pan with the diced belly pork and garlic, then heat through for about 45 seconds. Heat two tablespoons of groundnut oil in the pan. Drain the dried shrimp and add them to the pan with the diced belly pork and garlic, then heat through for about 45 seconds. Grind the Sichuan peppercorns in a pestle and mortar and add them to the pan along with the Chinese five-spice powder. Add the rice and stir-fry for 4–5 minutes, tossing everything together frequently to blend all the flavours. Grind the Sichuan peppercorns in a pestle and mortar and add them to the pan along with the Chinese five-spice powder. Add the rice and stir-fry for 4–5 minutes, tossing everything together frequently to blend all the flavours. Add the peeled prawns and spring onions. Check the seasoning, adding some freshly ground white pepper and soy sauce, to taste. Carefully fold in the strips of omelette and serve at once. Add the peeled prawns and spring onions. Check the seasoning, adding some freshly ground white pepper and soy sauce, to taste. Carefully fold in the strips of omelette and serve at once."
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} | da169627fd393c17b3cd0fe8c910ca27ffaa13448261421ce3cb4ce65365b2fc | Miso and yuzu barbecued aubergines recipe
An average of 5.0 out of 5 stars from 1 rating The umami flavour of miso paste works really well with aubergines; the ‘meaty’ flavours are lifted by the fragrant citrus sharpness of yuzu. Serve as a Japanese-style side dish or a vegetarian main for two. 8 baby aubergines or 2 large ones 8 baby aubergines or 2 large ones 50g/1¾oz miso paste1 tbsp honey2 tbsp yuzu juice1 tsp yuzu paste (yuzukosho) OR a combination of grated yuzu zest, finely chopped hot green chilli and salt25g/1oz piece fresh root ginger, peeled and grated2 garlic cloves, crushed1 tbsp soy sauce 50g/1¾oz miso paste 1 tbsp honey 2 tbsp yuzu juice 1 tsp yuzu paste (yuzukosho) OR a combination of grated yuzu zest, finely chopped hot green chilli and salt 25g/1oz piece fresh root ginger, peeled and grated 2 garlic cloves, crushed 1 tbsp soy sauce 1 tbsp sesame oil1 tbsp sesame seeds2 spring onions, shreddedfew coriander sprigs (optional) 1 tbsp sesame oil 1 tbsp sesame seeds 2 spring onions, shredded few coriander sprigs (optional) Method Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish.Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours.Light the barbecue, then wait until the flames have died down and the coals are white hot. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time.To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish. Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish. Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours. Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours. Light the barbecue, then wait until the flames have died down and the coals are white hot. Light the barbecue, then wait until the flames have died down and the coals are white hot. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time. To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. Recipe tips Baby aubergines work best as they cook through more quickly, without burning the outside. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating The umami flavour of miso paste works really well with aubergines; the ‘meaty’ flavours are lifted by the fragrant citrus sharpness of yuzu. Serve as a Japanese-style side dish or a vegetarian main for two. 8 baby aubergines or 2 large ones 8 baby aubergines or 2 large ones 50g/1¾oz miso paste1 tbsp honey2 tbsp yuzu juice1 tsp yuzu paste (yuzukosho) OR a combination of grated yuzu zest, finely chopped hot green chilli and salt25g/1oz piece fresh root ginger, peeled and grated2 garlic cloves, crushed1 tbsp soy sauce 50g/1¾oz miso paste 1 tbsp honey 2 tbsp yuzu juice 1 tsp yuzu paste (yuzukosho) OR a combination of grated yuzu zest, finely chopped hot green chilli and salt 25g/1oz piece fresh root ginger, peeled and grated 2 garlic cloves, crushed 1 tbsp soy sauce 1 tbsp sesame oil1 tbsp sesame seeds2 spring onions, shreddedfew coriander sprigs (optional) 1 tbsp sesame oil 1 tbsp sesame seeds 2 spring onions, shredded few coriander sprigs (optional) Method Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish.Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours.Light the barbecue, then wait until the flames have died down and the coals are white hot. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time.To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish. Cut the aubergines in half lengthways. Using the tip of a knife, score deep lines in a crisscross pattern in the flesh, cutting almost through to the skin. Put in a shallow dish. Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours. Mix all the marinade ingredients together and pour over the aubergine, rubbing the marinade into the cuts. Leave to marinate for at least 30 minutes and up to 2 hours. Light the barbecue, then wait until the flames have died down and the coals are white hot. Light the barbecue, then wait until the flames have died down and the coals are white hot. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time. Lift the aubergines out of the marinade and brush with the sesame oil. Grill, turning regularly, until the flesh has softened and the skin is nicely charred. If you are using large aubergines, keep them on cooler parts of the barbecue so they can cook through before becoming too charred – this will take up to 30 minutes. Turn and regularly baste with the marinade. Smaller aubergines can be cooked directly over the coals and will take less time. To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. To serve, sprinkle with the sesame seeds, spring onions and a few coriander sprigs, if using. Recipe tips Baby aubergines work best as they cook through more quickly, without burning the outside."
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} | 5be138a76f97ac7d6162e6a73c67dbb9039909ee386bd1f1281162f68418977a | Spinach and bacon pasta recipe
An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_bacon_pasta_66244_16x9.jpg This creamy spinach and bacon pasta is a real weeknight winner, coming together in less than half an hour. 400g/14oz dried pasta, such as conchiglie1 tbsp olive oil, plus extra for drizzling1 onion, finely chopped6 rashers streaky bacon, cut into bite-sized pieces2 garlic cloves, finely chopped400g/14oz fresh or frozen spinach or 1 tin of leaf spinach in water, drained (approx. 265g/9¾oz drained weight)165g/6oz cream cheese1 lemon, zest only½ tsp dried chilli flakessalt and freshly ground black pepper 400g/14oz dried pasta, such as conchiglie 1 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 6 rashers streaky bacon, cut into bite-sized pieces 2 garlic cloves, finely chopped 400g/14oz fresh or frozen spinach or 1 tin of leaf spinach in water, drained (approx. 265g/9¾oz drained weight) 165g/6oz cream cheese 1 lemon, zest only ½ tsp dried chilli flakes salt and freshly ground black pepper Method Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water.Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy.Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted.Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well.Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy.Serve immediately drizzled with a little extra olive oil. Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water. Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy. Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted. Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted. Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well. Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well. Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy. Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy. Serve immediately drizzled with a little extra olive oil. Serve immediately drizzled with a little extra olive oil. Recipe tips Fresh spinach costs around 63p* per 100g and lasts 5–7 days in the fridge. Fresh spinach actually loses up to 75% of its nutritional value over a 7-day period when you keep it in the fridge, so if you're buying it as part of your weekly shop on a Saturday and not using it until midweek, then you might not be getting the nutritional benefits you think you are. Frozen spinach costs around 26p* per 100g and lasts around 3 months in the freezer. Frozen spinach can be the best of both worlds, it's frozen when it's at its best, so you're getting those nutrients and it lasts much longer in the freezer than fresh. *Average prices correct as of April 2024. | {
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"content": "An average of 4.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_bacon_pasta_66244_16x9.jpg This creamy spinach and bacon pasta is a real weeknight winner, coming together in less than half an hour. 400g/14oz dried pasta, such as conchiglie1 tbsp olive oil, plus extra for drizzling1 onion, finely chopped6 rashers streaky bacon, cut into bite-sized pieces2 garlic cloves, finely chopped400g/14oz fresh or frozen spinach or 1 tin of leaf spinach in water, drained (approx. 265g/9¾oz drained weight)165g/6oz cream cheese1 lemon, zest only½ tsp dried chilli flakessalt and freshly ground black pepper 400g/14oz dried pasta, such as conchiglie 1 tbsp olive oil, plus extra for drizzling 1 onion, finely chopped 6 rashers streaky bacon, cut into bite-sized pieces 2 garlic cloves, finely chopped 400g/14oz fresh or frozen spinach or 1 tin of leaf spinach in water, drained (approx. 265g/9¾oz drained weight) 165g/6oz cream cheese 1 lemon, zest only ½ tsp dried chilli flakes salt and freshly ground black pepper Method Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water.Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy.Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted.Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well.Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy.Serve immediately drizzled with a little extra olive oil. Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water. Put a large saucepan of salted water on a high heat and bring to the boil. Add the pasta and cook for 8–10 minutes until al dente, or according to packet instructions. Before draining the pasta, scoop out and reserve about 100ml/3½fl oz of the cooking water. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy. Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat. Add the onion and bacon and cook, stirring occasionally, for 8–10 minutes until the bacon is a little crispy. Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted. Add the garlic and fry for 30 seconds until fragrant. Add the spinach into the pan and cook, stirring often, for 2–3 minutes until wilted or defrosted. Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well. Add the cream cheese, lemon zest, dried red chilli flakes and a good pinch of salt and pepper and mix well. Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy. Add the cooked pasta and mix through enough of the reserved pasta water to make the sauce glossy. Serve immediately drizzled with a little extra olive oil. Serve immediately drizzled with a little extra olive oil. Recipe tips Fresh spinach costs around 63p* per 100g and lasts 5–7 days in the fridge. Fresh spinach actually loses up to 75% of its nutritional value over a 7-day period when you keep it in the fridge, so if you're buying it as part of your weekly shop on a Saturday and not using it until midweek, then you might not be getting the nutritional benefits you think you are. Frozen spinach costs around 26p* per 100g and lasts around 3 months in the freezer. Frozen spinach can be the best of both worlds, it's frozen when it's at its best, so you're getting those nutrients and it lasts much longer in the freezer than fresh. *Average prices correct as of April 2024."
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} | 5b1e427b922fb604bb4ee38f1ee5d0ca37c202530cde3edcb127df12325a267a | Sausage, fennel seed and Tenderstem baked eggs recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sausage_fennel_seed_and_07491_16x9.jpg Sausage and fennel are a beautiful combo and when added to a quick creamy sauce, Tenderstem broccoli and perfectly cooked eggs it's a match made in heaven. Perfect for when you want a treat but don't want to spend ages in the kitchen. This recipe is best cooked in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole. 2 good-quality sausages (approximately 140g/5oz in total)1 tsp vegetable oil½ tsp fennel seeds, coarsely ground using a pestle and mortarsmall handful fresh flatleaf parsley, leaves and stems separated, both finely chopped 130g/4¾oz Tenderstem broccoli, cut into 1–2cm/½–¾in pieces up to the florets150ml/5fl oz double cream½ lemon, zest finely grated and juice4 free-range eggssea salt flakes and freshly ground black pepperwarmed flatbreads or bread, to serve 2 good-quality sausages (approximately 140g/5oz in total) 1 tsp vegetable oil ½ tsp fennel seeds, coarsely ground using a pestle and mortar small handful fresh flatleaf parsley, leaves and stems separated, both finely chopped 130g/4¾oz Tenderstem broccoli, cut into 1–2cm/½–¾in pieces up to the florets 150ml/5fl oz double cream ½ lemon, zest finely grated and juice 4 free-range eggs sea salt flakes and freshly ground black pepper warmed flatbreads or bread, to serve Method Use the tip of a knife to score the sausages then remove and discard the skins. Heat the oil in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole over a medium heat. Add the sausages and use a wooden spoon to break up the sausage meat so it resembles mince. Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water. Allow to bubble and steam for 20 seconds, then stir in the cream, lemon zest and juice. Simmer for 2 minutes. The sauce should be around 2cm/¾in deep. Arrange the sausage meat and broccoli pieces in the pan so they are evenly spread out. Make 4 egg-sized gaps in the mixture and break the eggs into them. Cover the pan with a lid, reduce the heat slightly and cook for 3½ minutes. Check the whites are set but the yolks are ideally still runny. If the whites are still translucent, cook for 30 seconds more or remove the pan from the heat and set aside for 1–1½ minutes with lid still on to set the whites. Season the tops of the eggs with the sea salt. Garnish with the parsley leaves. Divide between two shallow bowls and serve with the warm bread. Use the tip of a knife to score the sausages then remove and discard the skins. Use the tip of a knife to score the sausages then remove and discard the skins. Heat the oil in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole over a medium heat. Add the sausages and use a wooden spoon to break up the sausage meat so it resembles mince. Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Heat the oil in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole over a medium heat. Add the sausages and use a wooden spoon to break up the sausage meat so it resembles mince. Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water. Allow to bubble and steam for 20 seconds, then stir in the cream, lemon zest and juice. Simmer for 2 minutes. The sauce should be around 2cm/¾in deep. Stir in the broccoli and add 5 tablespoons water. Allow to bubble and steam for 20 seconds, then stir in the cream, lemon zest and juice. Simmer for 2 minutes. The sauce should be around 2cm/¾in deep. Arrange the sausage meat and broccoli pieces in the pan so they are evenly spread out. Arrange the sausage meat and broccoli pieces in the pan so they are evenly spread out. Make 4 egg-sized gaps in the mixture and break the eggs into them. Cover the pan with a lid, reduce the heat slightly and cook for 3½ minutes. Check the whites are set but the yolks are ideally still runny. If the whites are still translucent, cook for 30 seconds more or remove the pan from the heat and set aside for 1–1½ minutes with lid still on to set the whites. Make 4 egg-sized gaps in the mixture and break the eggs into them. Cover the pan with a lid, reduce the heat slightly and cook for 3½ minutes. Check the whites are set but the yolks are ideally still runny. If the whites are still translucent, cook for 30 seconds more or remove the pan from the heat and set aside for 1–1½ minutes with lid still on to set the whites. Season the tops of the eggs with the sea salt. Garnish with the parsley leaves. Season the tops of the eggs with the sea salt. Garnish with the parsley leaves. Divide between two shallow bowls and serve with the warm bread. Divide between two shallow bowls and serve with the warm bread. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sausage_fennel_seed_and_07491_16x9.jpg Sausage and fennel are a beautiful combo and when added to a quick creamy sauce, Tenderstem broccoli and perfectly cooked eggs it's a match made in heaven. Perfect for when you want a treat but don't want to spend ages in the kitchen. This recipe is best cooked in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole. 2 good-quality sausages (approximately 140g/5oz in total)1 tsp vegetable oil½ tsp fennel seeds, coarsely ground using a pestle and mortarsmall handful fresh flatleaf parsley, leaves and stems separated, both finely chopped 130g/4¾oz Tenderstem broccoli, cut into 1–2cm/½–¾in pieces up to the florets150ml/5fl oz double cream½ lemon, zest finely grated and juice4 free-range eggssea salt flakes and freshly ground black pepperwarmed flatbreads or bread, to serve 2 good-quality sausages (approximately 140g/5oz in total) 1 tsp vegetable oil ½ tsp fennel seeds, coarsely ground using a pestle and mortar small handful fresh flatleaf parsley, leaves and stems separated, both finely chopped 130g/4¾oz Tenderstem broccoli, cut into 1–2cm/½–¾in pieces up to the florets 150ml/5fl oz double cream ½ lemon, zest finely grated and juice 4 free-range eggs sea salt flakes and freshly ground black pepper warmed flatbreads or bread, to serve Method Use the tip of a knife to score the sausages then remove and discard the skins. Heat the oil in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole over a medium heat. Add the sausages and use a wooden spoon to break up the sausage meat so it resembles mince. Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water. Allow to bubble and steam for 20 seconds, then stir in the cream, lemon zest and juice. Simmer for 2 minutes. The sauce should be around 2cm/¾in deep. Arrange the sausage meat and broccoli pieces in the pan so they are evenly spread out. Make 4 egg-sized gaps in the mixture and break the eggs into them. Cover the pan with a lid, reduce the heat slightly and cook for 3½ minutes. Check the whites are set but the yolks are ideally still runny. If the whites are still translucent, cook for 30 seconds more or remove the pan from the heat and set aside for 1–1½ minutes with lid still on to set the whites. Season the tops of the eggs with the sea salt. Garnish with the parsley leaves. Divide between two shallow bowls and serve with the warm bread. Use the tip of a knife to score the sausages then remove and discard the skins. Use the tip of a knife to score the sausages then remove and discard the skins. Heat the oil in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole over a medium heat. Add the sausages and use a wooden spoon to break up the sausage meat so it resembles mince. Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Heat the oil in a 22–23cm/8½–9in diameter lidded sauté pan, skillet or shallow casserole over a medium heat. Add the sausages and use a wooden spoon to break up the sausage meat so it resembles mince. Add the fennel seeds, parsley stems and a generous pinch of black pepper. Fry for 4 minutes, until the meat colours a little bit but is still soft. Stir in the broccoli and add 5 tablespoons water. Allow to bubble and steam for 20 seconds, then stir in the cream, lemon zest and juice. Simmer for 2 minutes. The sauce should be around 2cm/¾in deep. Stir in the broccoli and add 5 tablespoons water. Allow to bubble and steam for 20 seconds, then stir in the cream, lemon zest and juice. Simmer for 2 minutes. The sauce should be around 2cm/¾in deep. Arrange the sausage meat and broccoli pieces in the pan so they are evenly spread out. Arrange the sausage meat and broccoli pieces in the pan so they are evenly spread out. Make 4 egg-sized gaps in the mixture and break the eggs into them. Cover the pan with a lid, reduce the heat slightly and cook for 3½ minutes. Check the whites are set but the yolks are ideally still runny. If the whites are still translucent, cook for 30 seconds more or remove the pan from the heat and set aside for 1–1½ minutes with lid still on to set the whites. Make 4 egg-sized gaps in the mixture and break the eggs into them. Cover the pan with a lid, reduce the heat slightly and cook for 3½ minutes. Check the whites are set but the yolks are ideally still runny. If the whites are still translucent, cook for 30 seconds more or remove the pan from the heat and set aside for 1–1½ minutes with lid still on to set the whites. Season the tops of the eggs with the sea salt. Garnish with the parsley leaves. Season the tops of the eggs with the sea salt. Garnish with the parsley leaves. Divide between two shallow bowls and serve with the warm bread. Divide between two shallow bowls and serve with the warm bread."
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} | aab7879d87d91158b37b8e1fe4e1aa7d852b85a48f17199adfdb837bf6eccd2d | Thousand Island dressing recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thousand_island_dressing_47050_16x9.jpg A classic salad dressing that's simple to make at home – use it to spruce up greens or as a dip for crisps and crudités. 150g/5½oz mayonnaise 60g/2¼oz tomato ketchup 60g/2¼oz sweet pickle relish½ tsp sweet smoked paprika squeeze fresh lemon juicesea salt and freshly cracked black pepper 150g/5½oz mayonnaise 60g/2¼oz tomato ketchup 60g/2¼oz sweet pickle relish ½ tsp sweet smoked paprika squeeze fresh lemon juice sea salt and freshly cracked black pepper Method In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. Squeeze in a little lemon juice and season with salt and pepper to finish. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days. In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. Squeeze in a little lemon juice and season with salt and pepper to finish. Squeeze in a little lemon juice and season with salt and pepper to finish. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days. | {
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"title": "Thousand Island dressing recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thousand_island_dressing_47050_16x9.jpg A classic salad dressing that's simple to make at home – use it to spruce up greens or as a dip for crisps and crudités. 150g/5½oz mayonnaise 60g/2¼oz tomato ketchup 60g/2¼oz sweet pickle relish½ tsp sweet smoked paprika squeeze fresh lemon juicesea salt and freshly cracked black pepper 150g/5½oz mayonnaise 60g/2¼oz tomato ketchup 60g/2¼oz sweet pickle relish ½ tsp sweet smoked paprika squeeze fresh lemon juice sea salt and freshly cracked black pepper Method In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. Squeeze in a little lemon juice and season with salt and pepper to finish. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days. In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. In a bowl, combine the mayonnaise, tomato ketchup, pickle relish and smoked paprika. Squeeze in a little lemon juice and season with salt and pepper to finish. Squeeze in a little lemon juice and season with salt and pepper to finish. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days. Serve with a final light sprinkling of smoked paprika if desired. Kept in the fridge in an airtight container, this dressing will stay fresh for 3–5 days."
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} | 22f32537d0bd4309630501d5fc6f8da520ede0584957f23d6b47e733a8f4f4b9 | Short ribs, jalapeño coleslaw and suya potatoes recipe
An average of 4.1 out of 5 stars from 9 ratings This is the perfect summer dish for groups of friends or family, with tender beef short ribs perfectly complemented by spicy, creamy coleslaw and air-fried potatoes. 2 tbsp all-purpose seasoning1 tsp garlic powder1 tsp dried thyme1 tbsp ground cumin1 tsp fine salt 2 tbsp all-purpose seasoning 1 tsp garlic powder 1 tsp dried thyme 1 tbsp ground cumin 1 tsp fine salt 1.5kg/3lb 5oz beef short ribs2 tbsp vegetable oil2 large onions, sliced2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and grated1 Scotch bonnet chilli, pierced2 × 330ml bottles fizzy malt drink, plus extra bottles to serve4 vegetable stock cubes, crumbled1 tbsp tomato ketchup1 tbsp runny honey 1.5kg/3lb 5oz beef short ribs 2 tbsp vegetable oil 2 large onions, sliced 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and grated 1 Scotch bonnet chilli, pierced 2 × 330ml bottles fizzy malt drink, plus extra bottles to serve 4 vegetable stock cubes, crumbled 1 tbsp tomato ketchup 1 tbsp runny honey 4 large potatoes, cleaned, unpeeled and cubed4 tbsp suya spice mix 1 tbsp olive oil1 tsp dried thyme 4 large potatoes, cleaned, unpeeled and cubed 4 tbsp suya spice mix 1 tbsp olive oil 1 tsp dried thyme 200g/7oz (roughly ¼) white cabbage, finely shredded 150g/5½oz (roughly ¼) red cabbage, finely shredded 1 large carrot, peeled and grated4 spring onions, thinly sliced2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar 50g/1¾oz soured cream50g/1¾oz mayonnaisehandful fresh coriander leaves, roughly chopped (optional)1 green jalapeño, chopped (optional)salt and freshly ground black pepper 200g/7oz (roughly ¼) white cabbage, finely shredded 150g/5½oz (roughly ¼) red cabbage, finely shredded 1 large carrot, peeled and grated 4 spring onions, thinly sliced 2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar 50g/1¾oz soured cream 50g/1¾oz mayonnaise handful fresh coriander leaves, roughly chopped (optional) 1 green jalapeño, chopped (optional) salt and freshly ground black pepper Method To make the dry rub, mix all of the ingredients together in a bowl. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours.In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil.Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9.Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink. To make the dry rub, mix all of the ingredients together in a bowl. To make the dry rub, mix all of the ingredients together in a bowl. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours. In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil. In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil. Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9. Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9. Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink. | {
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"title": "Short ribs, jalapeño coleslaw and suya potatoes recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings This is the perfect summer dish for groups of friends or family, with tender beef short ribs perfectly complemented by spicy, creamy coleslaw and air-fried potatoes. 2 tbsp all-purpose seasoning1 tsp garlic powder1 tsp dried thyme1 tbsp ground cumin1 tsp fine salt 2 tbsp all-purpose seasoning 1 tsp garlic powder 1 tsp dried thyme 1 tbsp ground cumin 1 tsp fine salt 1.5kg/3lb 5oz beef short ribs2 tbsp vegetable oil2 large onions, sliced2 garlic cloves, crushed2.5cm/1in piece fresh root ginger, peeled and grated1 Scotch bonnet chilli, pierced2 × 330ml bottles fizzy malt drink, plus extra bottles to serve4 vegetable stock cubes, crumbled1 tbsp tomato ketchup1 tbsp runny honey 1.5kg/3lb 5oz beef short ribs 2 tbsp vegetable oil 2 large onions, sliced 2 garlic cloves, crushed 2.5cm/1in piece fresh root ginger, peeled and grated 1 Scotch bonnet chilli, pierced 2 × 330ml bottles fizzy malt drink, plus extra bottles to serve 4 vegetable stock cubes, crumbled 1 tbsp tomato ketchup 1 tbsp runny honey 4 large potatoes, cleaned, unpeeled and cubed4 tbsp suya spice mix 1 tbsp olive oil1 tsp dried thyme 4 large potatoes, cleaned, unpeeled and cubed 4 tbsp suya spice mix 1 tbsp olive oil 1 tsp dried thyme 200g/7oz (roughly ¼) white cabbage, finely shredded 150g/5½oz (roughly ¼) red cabbage, finely shredded 1 large carrot, peeled and grated4 spring onions, thinly sliced2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar 50g/1¾oz soured cream50g/1¾oz mayonnaisehandful fresh coriander leaves, roughly chopped (optional)1 green jalapeño, chopped (optional)salt and freshly ground black pepper 200g/7oz (roughly ¼) white cabbage, finely shredded 150g/5½oz (roughly ¼) red cabbage, finely shredded 1 large carrot, peeled and grated 4 spring onions, thinly sliced 2 tbsp chopped pickled jalapeños, plus 50ml/2fl oz liquid from the jar 50g/1¾oz soured cream 50g/1¾oz mayonnaise handful fresh coriander leaves, roughly chopped (optional) 1 green jalapeño, chopped (optional) salt and freshly ground black pepper Method To make the dry rub, mix all of the ingredients together in a bowl. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours.In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil.Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9.Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink. To make the dry rub, mix all of the ingredients together in a bowl. To make the dry rub, mix all of the ingredients together in a bowl. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours. To make the ribs, rub the dry rub mixture all over the ribs. Cover and marinate in the fridge for at least 2 hours and for up to 12 hours. In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil. In a large casserole, heat the oil over a medium heat. Add the onions and cook, stirring often, for 15 minutes until browned and softened. Add the garlic and ginger and fry for 2 minutes before adding the Scotch bonnet, malt drink and 200ml/7fl oz water. Add the stock cubes and bring to the boil. Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9. Preheat the oven to 170C/150C Fan/Gas 3. Place the marinated ribs in a large, deep roasting tin or ceramic or glass dish lined with kitchen foil. Pour over the malt and onion stock. Cover the tin or dish with kitchen foil and roast for 5–5½ hours until the ribs are super tender, checking and turning them a couple of times during cooking. Remove the ribs from the liquid and set them aside on a foil-lined roasting tin, covering with foil to keep warm. Turn the oven up to 240C/220C Fan/Gas 9. Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. Strain the cooking liquid into a saucepan, pushing the oniony juices through the sieve as much as possible. Place over a high heat. Bring the liquid to a boil, whisk in the ketchup and honey and cook until reduced by half and thickened. Pour the thickened sauce over the short ribs and roast, uncovered, for 10 minutes to glaze. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the potatoes, mix all the ingredients together in a large bowl and place in an air fryer at 200C for 10–15 minutes. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. To make the coleslaw, mix the shredded cabbages and carrot together in a bowl. Pour over the pickle liquid and mix well. Leave to stand for 5 minutes before adding the rest of the ingredients and mixing well. Season with salt and pepper. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink. Serve the ribs immediately with the coleslaw, suya potatoes and cold bottles of fizzy malt drink."
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} | 00eb58df2a6498f813a8ecbb9f929981038e8f9500c4504af98106668823370b | Crispy coated mushrooms with green dip and slaw recipe
An average of 3.9 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crispy_coated_mushrooms_18853_16x9.jpg A vegan supper bursting with texture and flavour, with crunchy deep-fried mushrooms alongside a colourful autumnal slaw. 4 large Portobello mushrooms, sliced into 1cm/ ½in strips3 tbsp vegan Worcestershire sauce100g/3½oz cornflour100g/3½oz plain flour1 tbsp garlic powder2 tbsp onion powder2 tbsp sweet paprika2 tsp dried mixed herbs½ tsp dried red chilli flakes (optional)120ml/4fl oz unsweetened plain plant-based yoghurt120ml/4fl oz ice-cold sparkling water1 lemon, zest onlyvegetable oil, for fryingsea salt 4 large Portobello mushrooms, sliced into 1cm/ ½in strips 3 tbsp vegan Worcestershire sauce 100g/3½oz cornflour 100g/3½oz plain flour 1 tbsp garlic powder 2 tbsp onion powder 2 tbsp sweet paprika 2 tsp dried mixed herbs ½ tsp dried red chilli flakes (optional) 120ml/4fl oz unsweetened plain plant-based yoghurt 120ml/4fl oz ice-cold sparkling water 1 lemon, zest only vegetable oil, for frying sea salt 250g/9oz unsweetened plant-based coconut yoghurt1 lemon, juice only1 garlic clove, crushed25g/1oz fresh parsley leaves10g/⅓oz fresh mint leaves1½ tbsp tahinipinch sea salt 250g/9oz unsweetened plant-based coconut yoghurt 1 lemon, juice only 1 garlic clove, crushed 25g/1oz fresh parsley leaves 10g/⅓oz fresh mint leaves 1½ tbsp tahini pinch sea salt ¼ celeriac, peeled and grated¼ red cabbage, thinly sliced ¼ green cabbage, thinly sliced1 medium carrot, peeled and grated 2 tbsp fresh parsley, finely chopped1 tsp caraway seeds3 tbsp apple cider vinegar4 tbsp olive oil small squeeze lemon juice1 tsp Dijon mustard1 tsp tamari or soy saucepinch sea salt ¼ celeriac, peeled and grated ¼ red cabbage, thinly sliced ¼ green cabbage, thinly sliced 1 medium carrot, peeled and grated 2 tbsp fresh parsley, finely chopped 1 tsp caraway seeds 3 tbsp apple cider vinegar 4 tbsp olive oil small squeeze lemon juice 1 tsp Dijon mustard 1 tsp tamari or soy sauce pinch sea salt Method To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt.In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth.Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy.Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil.To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed.To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl.Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl. To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt. In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth. In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth. Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy. Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil. Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil. To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed. To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed. To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl. To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl. Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crispy_coated_mushrooms_18853",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy coated mushrooms with green dip and slaw 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/crispy_coated_mushrooms_18853_16x9.jpg A vegan supper bursting with texture and flavour, with crunchy deep-fried mushrooms alongside a colourful autumnal slaw. 4 large Portobello mushrooms, sliced into 1cm/ ½in strips3 tbsp vegan Worcestershire sauce100g/3½oz cornflour100g/3½oz plain flour1 tbsp garlic powder2 tbsp onion powder2 tbsp sweet paprika2 tsp dried mixed herbs½ tsp dried red chilli flakes (optional)120ml/4fl oz unsweetened plain plant-based yoghurt120ml/4fl oz ice-cold sparkling water1 lemon, zest onlyvegetable oil, for fryingsea salt 4 large Portobello mushrooms, sliced into 1cm/ ½in strips 3 tbsp vegan Worcestershire sauce 100g/3½oz cornflour 100g/3½oz plain flour 1 tbsp garlic powder 2 tbsp onion powder 2 tbsp sweet paprika 2 tsp dried mixed herbs ½ tsp dried red chilli flakes (optional) 120ml/4fl oz unsweetened plain plant-based yoghurt 120ml/4fl oz ice-cold sparkling water 1 lemon, zest only vegetable oil, for frying sea salt 250g/9oz unsweetened plant-based coconut yoghurt1 lemon, juice only1 garlic clove, crushed25g/1oz fresh parsley leaves10g/⅓oz fresh mint leaves1½ tbsp tahinipinch sea salt 250g/9oz unsweetened plant-based coconut yoghurt 1 lemon, juice only 1 garlic clove, crushed 25g/1oz fresh parsley leaves 10g/⅓oz fresh mint leaves 1½ tbsp tahini pinch sea salt ¼ celeriac, peeled and grated¼ red cabbage, thinly sliced ¼ green cabbage, thinly sliced1 medium carrot, peeled and grated 2 tbsp fresh parsley, finely chopped1 tsp caraway seeds3 tbsp apple cider vinegar4 tbsp olive oil small squeeze lemon juice1 tsp Dijon mustard1 tsp tamari or soy saucepinch sea salt ¼ celeriac, peeled and grated ¼ red cabbage, thinly sliced ¼ green cabbage, thinly sliced 1 medium carrot, peeled and grated 2 tbsp fresh parsley, finely chopped 1 tsp caraway seeds 3 tbsp apple cider vinegar 4 tbsp olive oil small squeeze lemon juice 1 tsp Dijon mustard 1 tsp tamari or soy sauce pinch sea salt Method To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt.In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth.Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy.Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil.To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed.To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl.Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl. To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. To make the crispy mushrooms, place the mushroom strips into a bowl, drizzle over the Worcestershire sauce and toss to coat evenly. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt. In a separate medium bowl, mix together the dry ingredients (cornflour, flour, spices and herbs) along with a large pinch of sea salt. In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth. In another medium bowl, mix together the wet ingredients (plain yoghurt and sparkling water) and lemon zest until smooth. Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Now to triple-coat the mushrooms: first, dip them in the flour mix, then coat in the yoghurt mixture and then back into the flour mix once again so they are evenly coated. Repeat until all the mushrooms are coated and arrange them on a plate ready for frying. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy. Pour approximately 8cm/3¼in of the vegetable oil into a large wok or saucepan and bring up to heat. Check the oil is hot enough by dipping the handle of a wooden spoon in – if it’s ready to start frying, lots of little bubbles should form around the handle. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the mushrooms in small batches so the pan is not overcrowded; fry for 3 minutes on each side until golden brown and crispy. Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil. Carefully remove each mushroom from the pan using tongs and lay them on a baking tray lined with kitchen paper to soak up any excess oil. To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed. To make the green dip, blend all the dip ingredients together in a food processor or blender until smooth. Pour into a serving bowl or into an airtight container and keep chilled in the fridge until needed. To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl. To make the tangy autumnal slaw, mix the celeriac, red cabbage, green cabbage, carrot, parsley and caraway seeds in a large bowl. Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Mix the rest of the ingredients into a jar, bottle or small bowl and then drizzle over the sliced vegetables and gently toss together to coat. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl. Place the fried mushrooms onto a serving plate with the slaw alongside and the dip in a small bowl."
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} | 04e166a55c0ff3c8cf5db98f74f8395a5de5d5e57da4b75f34bc16f3ccfe89dd | Chopping board tomato and basil pesto pasta recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_basil_pesto_pasta_16004_16x9.jpg No food processor is required for this easy pesto, it's all made right there on your chopping board. Stir it through pasta and top with crispy prosciutto for a quick dinner. 400g/14oz pasta (penne, rigatoni or tortiglioni)1 garlic clove 50g/1¾oz pine nuts100g/3½oz fresh basil, leaves picked250g/9oz cherry tomatoes1 large tomato30g/1oz Parmesan, finely grated, plus extra to serve100–150ml/3½–5fl oz olive oil, plus extra for frying 8 slices prosciuttosea salt and freshly ground black pepper 400g/14oz pasta (penne, rigatoni or tortiglioni) 1 garlic clove 50g/1¾oz pine nuts 100g/3½oz fresh basil, leaves picked 250g/9oz cherry tomatoes 1 large tomato 30g/1oz Parmesan, finely grated, plus extra to serve 100–150ml/3½–5fl oz olive oil, plus extra for frying 8 slices prosciutto sea salt and freshly ground black pepper Method Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente.Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. Add the basil leaves chop everything until you have a chunky mixture. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside.Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper.As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente. Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente. Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. Add the basil leaves chop everything until you have a chunky mixture. Add the basil leaves chop everything until you have a chunky mixture. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside. Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper. Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper. As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. Recipe tips As with any simple pasta recipe, the quality of the ingredients used directly affects the end result so do seek out the best quality tomatoes and Parmesan you can get your hands on! It's best to add the pasta immediately after draining when it's still piping hot. The heat from the pasta will lightly cook the sauce, while retaining its bright, fresh flavour. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_basil_pesto_pasta_16004_16x9.jpg No food processor is required for this easy pesto, it's all made right there on your chopping board. Stir it through pasta and top with crispy prosciutto for a quick dinner. 400g/14oz pasta (penne, rigatoni or tortiglioni)1 garlic clove 50g/1¾oz pine nuts100g/3½oz fresh basil, leaves picked250g/9oz cherry tomatoes1 large tomato30g/1oz Parmesan, finely grated, plus extra to serve100–150ml/3½–5fl oz olive oil, plus extra for frying 8 slices prosciuttosea salt and freshly ground black pepper 400g/14oz pasta (penne, rigatoni or tortiglioni) 1 garlic clove 50g/1¾oz pine nuts 100g/3½oz fresh basil, leaves picked 250g/9oz cherry tomatoes 1 large tomato 30g/1oz Parmesan, finely grated, plus extra to serve 100–150ml/3½–5fl oz olive oil, plus extra for frying 8 slices prosciutto sea salt and freshly ground black pepper Method Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente.Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. Add the basil leaves chop everything until you have a chunky mixture. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside.Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper.As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente. Cook the pasta in a large saucepan of boiling salted water over a medium heat for 10–12 minutes until just al dente. Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). Meanwhile, chop the garlic with a good pinch of sea salt, then use the flat side of the knife to crush the garlic against the board to form a smooth paste (see the technique video). In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. In a dry frying pan over a high heat, toast the pine nuts for a few minutes until golden (keep an eye on them as they burn easily). Tip onto the chopping board with the garlic. Add the basil leaves chop everything until you have a chunky mixture. Add the basil leaves chop everything until you have a chunky mixture. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside. Grate the large tomato and tip into a large bowl. Roughly chop the cherry tomatoes and add to the bowl along with the basil, garlic and pine nut mixture. Mix with the Parmesan and olive oil. Set aside. Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper. Heat a frying pan over a medium–high heat. Add 1 tablespoon olive oil and fry the prosciutto for a few minutes until crisp and golden. Use a slotted spoon to remove the prosciutto from the pan and set aside on a plate lined with kitchen paper. As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. As soon as the pasta is cooked, drain and add it to the bowl with the pesto mixture. Mix until it’s completely coated in the pesto. Season with salt and pepper and serve with the crispy prosciutto and some extra Parmesan sprinkled on top. Recipe tips As with any simple pasta recipe, the quality of the ingredients used directly affects the end result so do seek out the best quality tomatoes and Parmesan you can get your hands on! It's best to add the pasta immediately after draining when it's still piping hot. The heat from the pasta will lightly cook the sauce, while retaining its bright, fresh flavour."
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} | 500203b00684786ba65261f9f5f3e66c6979453a259cc065f56cd1de02d0ae93 | Brown butter tortelloni recipe
An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brown_butter_tortelloni_79362_16x9.jpg Use the tortelloni of your choice to make this brilliantly quick and easy recipe. In November 2023, this recipe was costed at an average of £1.90 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 40g/1½oz butter300g pack fresh tortelloni (any type is fine)50g/1¾oz finely grated Grana Padano or Parmesan, plus extra to servesalt and freshly ground black pepper 40g/1½oz butter 300g pack fresh tortelloni (any type is fine) 50g/1¾oz finely grated Grana Padano or Parmesan, plus extra to serve salt and freshly ground black pepper Method Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty.Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty. Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty. Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Recipe tips This recipe would also work brilliantly with meat-filled tortellini. | {
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"content": "An average of 3.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/brown_butter_tortelloni_79362_16x9.jpg Use the tortelloni of your choice to make this brilliantly quick and easy recipe. In November 2023, this recipe was costed at an average of £1.90 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 40g/1½oz butter300g pack fresh tortelloni (any type is fine)50g/1¾oz finely grated Grana Padano or Parmesan, plus extra to servesalt and freshly ground black pepper 40g/1½oz butter 300g pack fresh tortelloni (any type is fine) 50g/1¾oz finely grated Grana Padano or Parmesan, plus extra to serve salt and freshly ground black pepper Method Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty.Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty. Melt the butter in a large frying pan and cook over a medium heat for 3–4 minutes, swirling until the butter turns golden and smells nutty. Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Meanwhile, cook the tortelloni according to packet instructions in a saucepan of boiling, lightly salted water. Drain the pasta, reserving some of the cooking water, and add to the butter in the frying pan. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Add the grated cheese and a small ladle of the pasta water. Toss together until the cheese has melted and the pasta is coated. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Divide the pasta mixture between bowls and serve with a sprinkle of cheese and good grinding of black pepper. Recipe tips This recipe would also work brilliantly with meat-filled tortellini."
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} | 57c4f1bba44398a41360509746ffcc46aeadb7f76cfc75ad282bcd1ebcfc4ed4 | Guinea fowl in a celeriac wrap with kimchi recipe
To make the Alexander kimchi, mix the Alexander leaves with the salt and leave for 15 minutes, then add the cucumbers and leeks and mix well. Rinse and pat dry with kitchen paper. Strain the dulce, keeping the water and pour the dulce water into a lidded jar along with the Alexander, cucumber and leeks and the remaining ingredients. Mix well to ensure all submerged in liquid and leave overnight at room temperature. Preheat the oven to 220C/200C Fan/Gas 7.To make the celeriac wrap, put the celeriac in the centre of a large piece of foil on a baking tray. Sprinkle with the remaining ingredients and 60ml /2fl oz water. Bring the edges of the foil up to wrap the celeriac in a parcel. Bake in the oven for 1½ hours. Remove from the oven and set aside to cool. Once cool enough to handle, peel and thinly slice.Meanwhile, cook the farro in boiling, salted water for 10 minutes, then drop in the peas for the last 2 minutes of the cooking time. Drain and refresh in cold water.To make the turmeric sauce, put all the ingredients in a saucepan and bring to the boil, then simmer until the volume of the liquid has reduced by half and you have a sauce-like consistency. Pass through a fine sieve into a clean pan. To make the parsley pesto, put all the ingredients in a food processor or blender and blitz to a paste. Preheat the oven to 220C/200C Fan/Gas 7.Take one guinea fowl breast and slice into three lengthways. Take three slices of celeriac and spread with a spoonful of parsley pesto. Put one guinea fowl slice on top of each celeriac slice, and wrap the celeriac around lengthways. Put in a lightly-oiled roasting dish and repeat with the other guinea fowl breast. Bake for 8–10 minutes, or until cooked throughAdd 35g/1¼oz of kimichi to a saucepan with the farro and peas. Add a splash of wine and heat until the alcohol has evaporated. To serve, spoon the kimchi onto serving plates and put the guinea fowl and celeriac wraps on top. Garnish with the nasturtium leaf, chopped Buddah’s hand, pea shoots and borage flowers, if using, and drizzle with the turmeric sauce. To make the Alexander kimchi, mix the Alexander leaves with the salt and leave for 15 minutes, then add the cucumbers and leeks and mix well. Rinse and pat dry with kitchen paper. Strain the dulce, keeping the water and pour the dulce water into a lidded jar along with the Alexander, cucumber and leeks and the remaining ingredients. Mix well to ensure all submerged in liquid and leave overnight at room temperature. To make the Alexander kimchi, mix the Alexander leaves with the salt and leave for 15 minutes, then add the cucumbers and leeks and mix well. Rinse and pat dry with kitchen paper. Strain the dulce, keeping the water and pour the dulce water into a lidded jar along with the Alexander, cucumber and leeks and the remaining ingredients. Mix well to ensure all submerged in liquid and leave overnight at room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the celeriac wrap, put the celeriac in the centre of a large piece of foil on a baking tray. Sprinkle with the remaining ingredients and 60ml /2fl oz water. Bring the edges of the foil up to wrap the celeriac in a parcel. Bake in the oven for 1½ hours. Remove from the oven and set aside to cool. Once cool enough to handle, peel and thinly slice. To make the celeriac wrap, put the celeriac in the centre of a large piece of foil on a baking tray. Sprinkle with the remaining ingredients and 60ml /2fl oz water. Bring the edges of the foil up to wrap the celeriac in a parcel. Bake in the oven for 1½ hours. Remove from the oven and set aside to cool. Once cool enough to handle, peel and thinly slice. Meanwhile, cook the farro in boiling, salted water for 10 minutes, then drop in the peas for the last 2 minutes of the cooking time. Drain and refresh in cold water. Meanwhile, cook the farro in boiling, salted water for 10 minutes, then drop in the peas for the last 2 minutes of the cooking time. Drain and refresh in cold water. To make the turmeric sauce, put all the ingredients in a saucepan and bring to the boil, then simmer until the volume of the liquid has reduced by half and you have a sauce-like consistency. Pass through a fine sieve into a clean pan. To make the turmeric sauce, put all the ingredients in a saucepan and bring to the boil, then simmer until the volume of the liquid has reduced by half and you have a sauce-like consistency. Pass through a fine sieve into a clean pan. To make the parsley pesto, put all the ingredients in a food processor or blender and blitz to a paste. To make the parsley pesto, put all the ingredients in a food processor or blender and blitz to a paste. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Take one guinea fowl breast and slice into three lengthways. Take three slices of celeriac and spread with a spoonful of parsley pesto. Put one guinea fowl slice on top of each celeriac slice, and wrap the celeriac around lengthways. Put in a lightly-oiled roasting dish and repeat with the other guinea fowl breast. Bake for 8–10 minutes, or until cooked through Take one guinea fowl breast and slice into three lengthways. Take three slices of celeriac and spread with a spoonful of parsley pesto. Put one guinea fowl slice on top of each celeriac slice, and wrap the celeriac around lengthways. Put in a lightly-oiled roasting dish and repeat with the other guinea fowl breast. Bake for 8–10 minutes, or until cooked through Add 35g/1¼oz of kimichi to a saucepan with the farro and peas. Add a splash of wine and heat until the alcohol has evaporated. Add 35g/1¼oz of kimichi to a saucepan with the farro and peas. Add a splash of wine and heat until the alcohol has evaporated. To serve, spoon the kimchi onto serving plates and put the guinea fowl and celeriac wraps on top. Garnish with the nasturtium leaf, chopped Buddah’s hand, pea shoots and borage flowers, if using, and drizzle with the turmeric sauce. To serve, spoon the kimchi onto serving plates and put the guinea fowl and celeriac wraps on top. Garnish with the nasturtium leaf, chopped Buddah’s hand, pea shoots and borage flowers, if using, and drizzle with the turmeric sauce. | {
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"content": "To make the Alexander kimchi, mix the Alexander leaves with the salt and leave for 15 minutes, then add the cucumbers and leeks and mix well. Rinse and pat dry with kitchen paper. Strain the dulce, keeping the water and pour the dulce water into a lidded jar along with the Alexander, cucumber and leeks and the remaining ingredients. Mix well to ensure all submerged in liquid and leave overnight at room temperature. Preheat the oven to 220C/200C Fan/Gas 7.To make the celeriac wrap, put the celeriac in the centre of a large piece of foil on a baking tray. Sprinkle with the remaining ingredients and 60ml /2fl oz water. Bring the edges of the foil up to wrap the celeriac in a parcel. Bake in the oven for 1½ hours. Remove from the oven and set aside to cool. Once cool enough to handle, peel and thinly slice.Meanwhile, cook the farro in boiling, salted water for 10 minutes, then drop in the peas for the last 2 minutes of the cooking time. Drain and refresh in cold water.To make the turmeric sauce, put all the ingredients in a saucepan and bring to the boil, then simmer until the volume of the liquid has reduced by half and you have a sauce-like consistency. Pass through a fine sieve into a clean pan. To make the parsley pesto, put all the ingredients in a food processor or blender and blitz to a paste. Preheat the oven to 220C/200C Fan/Gas 7.Take one guinea fowl breast and slice into three lengthways. Take three slices of celeriac and spread with a spoonful of parsley pesto. Put one guinea fowl slice on top of each celeriac slice, and wrap the celeriac around lengthways. Put in a lightly-oiled roasting dish and repeat with the other guinea fowl breast. Bake for 8–10 minutes, or until cooked throughAdd 35g/1¼oz of kimichi to a saucepan with the farro and peas. Add a splash of wine and heat until the alcohol has evaporated. To serve, spoon the kimchi onto serving plates and put the guinea fowl and celeriac wraps on top. Garnish with the nasturtium leaf, chopped Buddah’s hand, pea shoots and borage flowers, if using, and drizzle with the turmeric sauce. To make the Alexander kimchi, mix the Alexander leaves with the salt and leave for 15 minutes, then add the cucumbers and leeks and mix well. Rinse and pat dry with kitchen paper. Strain the dulce, keeping the water and pour the dulce water into a lidded jar along with the Alexander, cucumber and leeks and the remaining ingredients. Mix well to ensure all submerged in liquid and leave overnight at room temperature. To make the Alexander kimchi, mix the Alexander leaves with the salt and leave for 15 minutes, then add the cucumbers and leeks and mix well. Rinse and pat dry with kitchen paper. Strain the dulce, keeping the water and pour the dulce water into a lidded jar along with the Alexander, cucumber and leeks and the remaining ingredients. Mix well to ensure all submerged in liquid and leave overnight at room temperature. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the celeriac wrap, put the celeriac in the centre of a large piece of foil on a baking tray. Sprinkle with the remaining ingredients and 60ml /2fl oz water. Bring the edges of the foil up to wrap the celeriac in a parcel. Bake in the oven for 1½ hours. Remove from the oven and set aside to cool. Once cool enough to handle, peel and thinly slice. To make the celeriac wrap, put the celeriac in the centre of a large piece of foil on a baking tray. Sprinkle with the remaining ingredients and 60ml /2fl oz water. Bring the edges of the foil up to wrap the celeriac in a parcel. Bake in the oven for 1½ hours. Remove from the oven and set aside to cool. Once cool enough to handle, peel and thinly slice. Meanwhile, cook the farro in boiling, salted water for 10 minutes, then drop in the peas for the last 2 minutes of the cooking time. Drain and refresh in cold water. Meanwhile, cook the farro in boiling, salted water for 10 minutes, then drop in the peas for the last 2 minutes of the cooking time. Drain and refresh in cold water. To make the turmeric sauce, put all the ingredients in a saucepan and bring to the boil, then simmer until the volume of the liquid has reduced by half and you have a sauce-like consistency. Pass through a fine sieve into a clean pan. To make the turmeric sauce, put all the ingredients in a saucepan and bring to the boil, then simmer until the volume of the liquid has reduced by half and you have a sauce-like consistency. Pass through a fine sieve into a clean pan. To make the parsley pesto, put all the ingredients in a food processor or blender and blitz to a paste. To make the parsley pesto, put all the ingredients in a food processor or blender and blitz to a paste. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Take one guinea fowl breast and slice into three lengthways. Take three slices of celeriac and spread with a spoonful of parsley pesto. Put one guinea fowl slice on top of each celeriac slice, and wrap the celeriac around lengthways. Put in a lightly-oiled roasting dish and repeat with the other guinea fowl breast. Bake for 8–10 minutes, or until cooked through Take one guinea fowl breast and slice into three lengthways. Take three slices of celeriac and spread with a spoonful of parsley pesto. Put one guinea fowl slice on top of each celeriac slice, and wrap the celeriac around lengthways. Put in a lightly-oiled roasting dish and repeat with the other guinea fowl breast. Bake for 8–10 minutes, or until cooked through Add 35g/1¼oz of kimichi to a saucepan with the farro and peas. Add a splash of wine and heat until the alcohol has evaporated. Add 35g/1¼oz of kimichi to a saucepan with the farro and peas. Add a splash of wine and heat until the alcohol has evaporated. To serve, spoon the kimchi onto serving plates and put the guinea fowl and celeriac wraps on top. Garnish with the nasturtium leaf, chopped Buddah’s hand, pea shoots and borage flowers, if using, and drizzle with the turmeric sauce. To serve, spoon the kimchi onto serving plates and put the guinea fowl and celeriac wraps on top. Garnish with the nasturtium leaf, chopped Buddah’s hand, pea shoots and borage flowers, if using, and drizzle with the turmeric sauce."
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} | 3a3effb381518afb2ad482cddedb8ae5ab6135e8b1effd44afd9f7848ed55c4c | Roast goose breast mappas recipe
Roast goose breast mappas with aloo podimas An average of 5.0 out of 5 stars from 1 rating An Indian-inspired festive feast. If you don't fancy goose, substitute with duck breasts or even large chicken breasts with the skin on. 2 large goose breasts, skin-on and scored1 tbsp vegetable oil 2 large goose breasts, skin-on and scored 1 tbsp vegetable oil 5cm/2in cinnamon stick2 bay leaves4 cloves1 tsp peppercorns1 tsp fennel seeds¼ tsp ground turmeric½ tsp chilli powder1 tsp salt 5cm/2in cinnamon stick 2 bay leaves 4 cloves 1 tsp peppercorns 1 tsp fennel seeds ¼ tsp ground turmeric ½ tsp chilli powder 1 tsp salt 3 tbsp vegetable oil2.5cm/1in piece fresh ginger, peeled and cut into matchsticks12 curry leaves, preferably fresh1 red onion, sliced4 green chillies, slit¼ tsp ground turmeric1 tbsp ground coriander235ml/11½oz duck or chicken stock2 tbsp red wine vinegar1 tsp salt1 tsp garam masala235ml/11½oz coconut milk 3 tbsp vegetable oil 2.5cm/1in piece fresh ginger, peeled and cut into matchsticks 12 curry leaves, preferably fresh 1 red onion, sliced 4 green chillies, slit ¼ tsp ground turmeric 1 tbsp ground coriander 235ml/11½oz duck or chicken stock 2 tbsp red wine vinegar 1 tsp salt 1 tsp garam masala 235ml/11½oz coconut milk 600g/1lb 5oz new potatoes, washed 1 red onion, finely choppedpinch asafoetida2 green chillies, cut in half lengthways2.5cm/1in piece fresh ginger, peeled and finely chopped1 tsp ground turmeric1½ tsp salt2 tbsp finely chopped coriander1 lemon, juice only 600g/1lb 5oz new potatoes, washed 1 red onion, finely chopped pinch asafoetida 2 green chillies, cut in half lengthways 2.5cm/1in piece fresh ginger, peeled and finely chopped 1 tsp ground turmeric 1½ tsp salt 2 tbsp finely chopped coriander 1 lemon, juice only 1 tbsp vegetable oil10 curry leaves, preferably fresh1 dried red chilli2 tsp black mustard seeds 1 tbsp vegetable oil 10 curry leaves, preferably fresh 1 dried red chilli 2 tsp black mustard seeds Method Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes.Preheat the oven to 160C/140C Fan/Gas 3. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice.Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes. Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice. Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Recipe tips Mix any leftover potatoes with cabbage to make a great Indian bubble and squeak. | {
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"content": "Roast goose breast mappas with aloo podimas An average of 5.0 out of 5 stars from 1 rating An Indian-inspired festive feast. If you don't fancy goose, substitute with duck breasts or even large chicken breasts with the skin on. 2 large goose breasts, skin-on and scored1 tbsp vegetable oil 2 large goose breasts, skin-on and scored 1 tbsp vegetable oil 5cm/2in cinnamon stick2 bay leaves4 cloves1 tsp peppercorns1 tsp fennel seeds¼ tsp ground turmeric½ tsp chilli powder1 tsp salt 5cm/2in cinnamon stick 2 bay leaves 4 cloves 1 tsp peppercorns 1 tsp fennel seeds ¼ tsp ground turmeric ½ tsp chilli powder 1 tsp salt 3 tbsp vegetable oil2.5cm/1in piece fresh ginger, peeled and cut into matchsticks12 curry leaves, preferably fresh1 red onion, sliced4 green chillies, slit¼ tsp ground turmeric1 tbsp ground coriander235ml/11½oz duck or chicken stock2 tbsp red wine vinegar1 tsp salt1 tsp garam masala235ml/11½oz coconut milk 3 tbsp vegetable oil 2.5cm/1in piece fresh ginger, peeled and cut into matchsticks 12 curry leaves, preferably fresh 1 red onion, sliced 4 green chillies, slit ¼ tsp ground turmeric 1 tbsp ground coriander 235ml/11½oz duck or chicken stock 2 tbsp red wine vinegar 1 tsp salt 1 tsp garam masala 235ml/11½oz coconut milk 600g/1lb 5oz new potatoes, washed 1 red onion, finely choppedpinch asafoetida2 green chillies, cut in half lengthways2.5cm/1in piece fresh ginger, peeled and finely chopped1 tsp ground turmeric1½ tsp salt2 tbsp finely chopped coriander1 lemon, juice only 600g/1lb 5oz new potatoes, washed 1 red onion, finely chopped pinch asafoetida 2 green chillies, cut in half lengthways 2.5cm/1in piece fresh ginger, peeled and finely chopped 1 tsp ground turmeric 1½ tsp salt 2 tbsp finely chopped coriander 1 lemon, juice only 1 tbsp vegetable oil10 curry leaves, preferably fresh1 dried red chilli2 tsp black mustard seeds 1 tbsp vegetable oil 10 curry leaves, preferably fresh 1 dried red chilli 2 tsp black mustard seeds Method Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes.Preheat the oven to 160C/140C Fan/Gas 3. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice.Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes. Finely grind all the marinade ingredients together and rub over the goose breasts making sure to rub the spices into the incisions on the skin. Set aside for 30 minutes. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. To make the sauce, heat the oil in a saucepan, add the ginger, curry leaves and onion and sauté over a medium heat for 4–5 minutes until soft. Add the green chillies, turmeric and coriander and sauté for 2 minutes. Add the stock, vinegar and salt and simmer for 5–6 minutes. Add the garam masala and coconut milk and simmer until the sauce thickens enough to coat the back of a spoon. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. Heat a tablespoon of oil in an ovenproof, heavy-based frying pan and sear the goose breasts on the skin side over a medium heat for 6–8 minutes until the skin is crisp and much of the fat is rendered in the pan. Turn over and sear the other side for a couple of minutes, then place in the preheated oven for 3–4 minutes. Remove and rest for 5 minutes. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. To make the aloo podimas, bring a pan of salted water to the boil. Add the potatoes and simmer for 12–15 minutes or until tender. Drain well and set aside. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. When the potatoes are cool enough to handle, peel them and set aside. They need to be marble sized so cut them into two if they are very large. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. For the tempering, heat the oil in a large, heavy-based frying pan to smoking point and add all the tempering ingredients. When the seeds crackle and the curry leaves crisp up, add the red onion and cook over a medium heat for 3–4 minutes stirring continuously. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice. Add the asafoetida, green chillies, ginger, turmeric and salt and stir over a high heat for 30 seconds. Add the potatoes and stir to mix the tempering evenly through the potatoes. Cook for another 2–3 minutes, then sprinkle over the coriander and finish with lemon juice. Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Slice the goose and arrange on a serving platter. Serve with the sauce and the aloo podimas. Recipe tips Mix any leftover potatoes with cabbage to make a great Indian bubble and squeak."
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} | 6e8393a03bc2fe61eab6cd5778ad8fc9ca59e0db4d2494261abc41b7009ed7ea | Roast goose with ginger and orange stuffing recipe
Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/160C Fan/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat.Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg/12lb goose will need about 3 hours.While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets (if using) – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Set aside. Put the rest of the giblets in a big pan with the neck cut into three or four pieces and use this to make a stock.To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes, or until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill in the fridge until ready to roast.For the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use.After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes.To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and cooked throughout.While the stuffing balls are baking, collect the juices and the fat from the goose to make the gravy. Put the juices in a glass jug and leave to stand so that the fat rises to the surface. Skim off the fat.Put the oven tray used to roast the goose on the hob over a medium heat and add a little of the fat and the flour. Whisk and cook until smooth. Add the ginger wine and cook to reduce the volume, while stirring to release any more meat sediment. Add a splash of the stock and swirl around. Pour the liquid into a small pan and keep adding the stock to make a smooth gravy. Bring to the boil and then simmer for 10 minutes.Remove the tea towel and foil. Place the stuffing balls around the goose, with a few bay leaves. Pour the gravy into a warmed jug and serve with the goose. Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/160C Fan/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat. Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/160C Fan/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg/12lb goose will need about 3 hours. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg/12lb goose will need about 3 hours. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets (if using) – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Set aside. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets (if using) – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Set aside. Put the rest of the giblets in a big pan with the neck cut into three or four pieces and use this to make a stock. Put the rest of the giblets in a big pan with the neck cut into three or four pieces and use this to make a stock. To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes, or until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill in the fridge until ready to roast. To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes, or until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill in the fridge until ready to roast. For the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use. For the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes. To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and cooked throughout. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and cooked throughout. While the stuffing balls are baking, collect the juices and the fat from the goose to make the gravy. Put the juices in a glass jug and leave to stand so that the fat rises to the surface. Skim off the fat. While the stuffing balls are baking, collect the juices and the fat from the goose to make the gravy. Put the juices in a glass jug and leave to stand so that the fat rises to the surface. Skim off the fat. Put the oven tray used to roast the goose on the hob over a medium heat and add a little of the fat and the flour. Whisk and cook until smooth. Add the ginger wine and cook to reduce the volume, while stirring to release any more meat sediment. Add a splash of the stock and swirl around. Pour the liquid into a small pan and keep adding the stock to make a smooth gravy. Bring to the boil and then simmer for 10 minutes. Put the oven tray used to roast the goose on the hob over a medium heat and add a little of the fat and the flour. Whisk and cook until smooth. Add the ginger wine and cook to reduce the volume, while stirring to release any more meat sediment. Add a splash of the stock and swirl around. Pour the liquid into a small pan and keep adding the stock to make a smooth gravy. Bring to the boil and then simmer for 10 minutes. Remove the tea towel and foil. Place the stuffing balls around the goose, with a few bay leaves. Pour the gravy into a warmed jug and serve with the goose. Remove the tea towel and foil. Place the stuffing balls around the goose, with a few bay leaves. Pour the gravy into a warmed jug and serve with the goose. | {
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"title": "Roast goose with ginger and orange stuffing recipe",
"content": "Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/160C Fan/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat.Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg/12lb goose will need about 3 hours.While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets (if using) – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Set aside. Put the rest of the giblets in a big pan with the neck cut into three or four pieces and use this to make a stock.To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes, or until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill in the fridge until ready to roast.For the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use.After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes.To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and cooked throughout.While the stuffing balls are baking, collect the juices and the fat from the goose to make the gravy. Put the juices in a glass jug and leave to stand so that the fat rises to the surface. Skim off the fat.Put the oven tray used to roast the goose on the hob over a medium heat and add a little of the fat and the flour. Whisk and cook until smooth. Add the ginger wine and cook to reduce the volume, while stirring to release any more meat sediment. Add a splash of the stock and swirl around. Pour the liquid into a small pan and keep adding the stock to make a smooth gravy. Bring to the boil and then simmer for 10 minutes.Remove the tea towel and foil. Place the stuffing balls around the goose, with a few bay leaves. Pour the gravy into a warmed jug and serve with the goose. Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/160C Fan/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat. Remove the goose giblets and the neck from the bird. Make sure the goose is thoroughly thawed if previously frozen. Preheat the oven to 180C/160C Fan/Gas 4. Place the goose on a rack over a large, sturdy roasting tin and prick with a skewer a few times down each side just below the wing. This will help release the fat. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg/12lb goose will need about 3 hours. Season the goose with salt and pepper. Finely grate the orange zest and put it in a bowl for later. Cut the oranges into quarters and pop them into the body cavity with the bay leaves and cover the goose legs with triangle of foil. Roast the goose for 30 minutes per kg, plus an extra 20–30 minutes if you like your goose well done. A 6kg/12lb goose will need about 3 hours. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets (if using) – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Set aside. While the goose is cooking, prepare the stuffing, glaze and gravy. Separate the liver from the rest of the giblets (if using) – it will be the large, softer one. Pat dry on kitchen paper and cut into small pieces, discarding any sinew or damaged parts. Set aside. Put the rest of the giblets in a big pan with the neck cut into three or four pieces and use this to make a stock. Put the rest of the giblets in a big pan with the neck cut into three or four pieces and use this to make a stock. To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes, or until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill in the fridge until ready to roast. To make the stuffing, heat the oil in a large non-stick frying pan and fry the onions for 5 minutes, or until softened and lightly browned, stirring occasionally. Add the goose liver and fry for a further 1–2 minutes, or until browned. Tip into a large bowl and leave to cool. Add the remaining ingredients and the reserved orange zest to the onions and liver. Season with lots of salt and pepper and mix well. Shape the stuffing into 18 small balls and place them on a baking tray, then cover and chill in the fridge until ready to roast. For the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use. For the ginger glaze, put the stem ginger slivers, syrup and ginger wine in a small pan and bring to the boil while stirring. Remove from the heat and set aside until ready to use. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes. After the goose has been cooking for 1½ hours (or 2 hours if you prefer your goose well done), remove it from the oven and put it on a board. Drain the fat from the roasting tin into a large heatproof bowl. Return the goose to the rack and continue cooking for a further 1½ hours, removing the foil after 30 minutes. To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200C/180C Fan/Gas 6. To check that the goose is cooked, pierce the thickest part of the thigh with a skewer, then press the skewer against the leg and check the juices that run out. When the goose is cooked, the juices should run clear. Also, when you wiggle the legs, they should move fairly freely. Brush the goose with the glaze and put it back in the oven for 5 minutes until the skin is glossy and lightly browned. Don’t leave it any longer or the glaze will burn. Take the goose out of the oven and increase the oven temperature to 200C/180C Fan/Gas 6. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and cooked throughout. Place the goose on a warmed serving platter and cover loosely with foil and a tea towel and leave to rest for 20–30 minutes. Spoon 3 tablespoons of the reserved goose fat over the stuffing balls to add flavour and bake in the centre of the oven for 20–25 minutes, turning once, until golden-brown and cooked throughout. While the stuffing balls are baking, collect the juices and the fat from the goose to make the gravy. Put the juices in a glass jug and leave to stand so that the fat rises to the surface. Skim off the fat. While the stuffing balls are baking, collect the juices and the fat from the goose to make the gravy. Put the juices in a glass jug and leave to stand so that the fat rises to the surface. Skim off the fat. Put the oven tray used to roast the goose on the hob over a medium heat and add a little of the fat and the flour. Whisk and cook until smooth. Add the ginger wine and cook to reduce the volume, while stirring to release any more meat sediment. Add a splash of the stock and swirl around. Pour the liquid into a small pan and keep adding the stock to make a smooth gravy. Bring to the boil and then simmer for 10 minutes. Put the oven tray used to roast the goose on the hob over a medium heat and add a little of the fat and the flour. Whisk and cook until smooth. Add the ginger wine and cook to reduce the volume, while stirring to release any more meat sediment. Add a splash of the stock and swirl around. Pour the liquid into a small pan and keep adding the stock to make a smooth gravy. Bring to the boil and then simmer for 10 minutes. Remove the tea towel and foil. Place the stuffing balls around the goose, with a few bay leaves. Pour the gravy into a warmed jug and serve with the goose. Remove the tea towel and foil. Place the stuffing balls around the goose, with a few bay leaves. Pour the gravy into a warmed jug and serve with the goose."
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} | 5b1f10040f2da5ee30467cda11e49391bff94e89d8a2e49d54060ef18a566762 | Extra special beef biryani recipe
Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight.Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan.While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste.Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined.Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally. Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste.Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool.Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside.Preheat the oven to 180C/350F/Gas 4. Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined.Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes. Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters. Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve. Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight. Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight. Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan. Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan. While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste. While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste. Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined. Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined. Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally. Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally. Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste. Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste. Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool. Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool. Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside. Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined. Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined. Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes. Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes. Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters. Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters. Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve. Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve. | {
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"title": "Extra special beef biryani recipe",
"content": "Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight.Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan.While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste.Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined.Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally. Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste.Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool.Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside.Preheat the oven to 180C/350F/Gas 4. Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined.Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes. Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters. Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve. Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight. Pour the milk into a small saucepan, add the saffron threads and heat gently for two minutes without boiling. Remove from the heat and set aside for 2-3 hours, preferably overnight. Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan. Trim the beef of any hard fat and cut into bite-sized pieces. Heat two tablespoons of oil in the frying pan. Season the beef with salt and freshly ground black pepper and fry in 2-3 batches over a medium-high heat until browned on all sides. Transfer to a large, lidded saucepan. While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste. While the beef is frying, roughly chop two of the onions and put in a food processor with the garlic, ginger and chillies. Add 50ml/2fl oz cold water and blend to a smooth paste. Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined. Put the cloves, cumin, coriander, cinnamon, 1½ teaspoons salt and seeds from the cardamom pods into a pestle and mortar. Grind until a fine powder. Grate the nutmeg into the mixture and tip into the onion paste. Add plenty of freshly ground black pepper. Mix until all the ingredients are combined. Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally. Add a further three tablspoons of oil into the same frying pan that was used to cook the beef and fry the spiced onion paste over a medium heat for around 10 minutes until lightly browned, stirring often. Place the mixture into the pan with the beef. Stir in the yoghurt, 450ml/16fl oz water and bay leaves. Place the pan over a low heat and bring to a gentle simmer. Cover with a lid and simmer gently for 1½ hours or until the beef is tender, stirring occasionally. Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste. Remove the lid from the pan and stir in the sugar. Increase the heat and simmer the sauce for 10 minutes, or until reduced and thick. Add a little more salt and pepper to taste. Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool. Toast the almonds in a non-stick frying pan and cook over a medium heat for 4-6 minutes. Stir the sultanas into the almonds and immediately tip into a heatproof bowl. Set aside to cool. Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside. Cut the remaining two onions in half and slice thinly. Pour two tablespoons of oil into a frying pan and fry the onions for 6-8 minutes over a fairly high heat until softened and golden-brown, stirring frequently. Set aside. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined. Half-fill a large pan with water, add one teaspoon of salt and bring to the boil. Put the rice in a sieve and rinse under plenty of cold water. Stir the rice into the hot water and return to the boil. Cook for five minutes and drain well. Add the coriander and stir until well combined. Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes. Transfer half the meat and sauce into a large, ovenproof dish. Spoon over half of the part-cooked rice and drizzle with half the soaked saffron threads and milk. Top with half the fried onions. Repeat the layers once more. Dot with the butter. Cover the dish with two layers of tightly fitting foil and bake for 30 minutes. Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters. Hard-boil the eggs for nine minutes until firm and drain in a sieve under running water until cool enough to handle. Peel the eggs and cut into quarters. Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve. Remove the dish from the oven and discard the foil. Use a fork to lightly fluff the rice. Garnish with the freshly boiled eggs, scatter with toasted almonds and sultanas. Add a few fresh coriander leaves and serve."
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} | bc52fe31c709ae797349497a00d2ee9dbc6974ae2be86017ce09cee30774c9cf | Pork tenderloin with apple cider sauce recipe
Pork tenderloin with apple cider sauce and cavolo nero An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_tenderloin_apple_50456_16x9.jpg Boasting a perfect partnership of apple and pork, this sophisticated supper for two is ready in under 30 minutes. 1 pork tenderloin, cut at an angle into thin slices 25g/1oz butter 3 slices smoked streaky bacon, chopped6 fresh sage leaves, left whole100g/3½oz cavolo nero 10g/⅓oz unsalted butter salt and pepper 1 pork tenderloin, cut at an angle into thin slices 25g/1oz butter 3 slices smoked streaky bacon, chopped 6 fresh sage leaves, left whole 100g/3½oz cavolo nero 10g/⅓oz unsalted butter salt and pepper 10g/⅓oz butter1 Braeburn apple, finely diced1 shallot, diced1 tsp chopped fresh thyme 30ml/1fl oz cider vinegar 250ml/6fl oz cider 100ml/3½fl oz apple juice 150ml/5fl oz chicken stock 1 tbsp crème fraîche 10g/⅓oz butter 1 Braeburn apple, finely diced 1 shallot, diced 1 tsp chopped fresh thyme 30ml/1fl oz cider vinegar 250ml/6fl oz cider 100ml/3½fl oz apple juice 150ml/5fl oz chicken stock 1 tbsp crème fraîche Method Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche.Serve the pork alongside the cavolo nero and spoon over the sauce to finish. Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche. Serve the pork alongside the cavolo nero and spoon over the sauce to finish. Serve the pork alongside the cavolo nero and spoon over the sauce to finish. | {
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"title": "Pork tenderloin with apple cider sauce recipe",
"content": "Pork tenderloin with apple cider sauce and cavolo nero An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_tenderloin_apple_50456_16x9.jpg Boasting a perfect partnership of apple and pork, this sophisticated supper for two is ready in under 30 minutes. 1 pork tenderloin, cut at an angle into thin slices 25g/1oz butter 3 slices smoked streaky bacon, chopped6 fresh sage leaves, left whole100g/3½oz cavolo nero 10g/⅓oz unsalted butter salt and pepper 1 pork tenderloin, cut at an angle into thin slices 25g/1oz butter 3 slices smoked streaky bacon, chopped 6 fresh sage leaves, left whole 100g/3½oz cavolo nero 10g/⅓oz unsalted butter salt and pepper 10g/⅓oz butter1 Braeburn apple, finely diced1 shallot, diced1 tsp chopped fresh thyme 30ml/1fl oz cider vinegar 250ml/6fl oz cider 100ml/3½fl oz apple juice 150ml/5fl oz chicken stock 1 tbsp crème fraîche 10g/⅓oz butter 1 Braeburn apple, finely diced 1 shallot, diced 1 tsp chopped fresh thyme 30ml/1fl oz cider vinegar 250ml/6fl oz cider 100ml/3½fl oz apple juice 150ml/5fl oz chicken stock 1 tbsp crème fraîche Method Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche.Serve the pork alongside the cavolo nero and spoon over the sauce to finish. Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. Season the pork with salt and pepper. Place a frying pan over a high heat and, when hot, add the butter, then the sliced pork. Cook for 2–3 minutes on each side, then add the sage leaves for the final minutes of cooking. Remove from the pan and keep warm. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. In the same hot pan, over high heat, add the bacon and sage and fry until crisp. Add the cavolo nero to the pan. Cook until wilted, this will take about 2 minutes. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche. To make the sauce, melt the butter in a saucepan over low heat, then add the shallots and apple and fry until soft. Add the thyme, vinegar and cider to the pan. Reduce the liquid by half, then add the apple juice and chicken stock and reduce again by half. Season with salt and pepper, then stir in the crème fraîche. Serve the pork alongside the cavolo nero and spoon over the sauce to finish. Serve the pork alongside the cavolo nero and spoon over the sauce to finish."
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} | 862c6f15da7968c836d597ed74bbdc2fa1c0bd98dbf72d7a4f8ae53e7851c3d9 | Pork and kimchi stew recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_kimchi_stew_09539_16x9.jpg This pork and kimchi stew is just the thing to warm you up on a chilly day. Kimchi tends to be garlicky, gingery, hot and spicy, so taste it before you add the gochujang – you may not need to add so much. 750g/1lb 10oz diced pork (shoulder or leg)2 tbsp gochujang (Korean fermented chilli paste)10g/⅓oz dried shiitake mushrooms1 tbsp vegetable oil 1 large onion, thickly sliced1 large carrot, peeled and cut into chunks2 turnips or 1 small swede, peeled and cut into wedges200g/7oz kimchi1 tbsp soy sauce250ml/9fl oz chicken stock or waterbunch spring onions, roughly sliced (including the green parts)salt and freshly ground black pepper 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper steamed ricesmall bunch coriander, leaves separated1 tsp sesame seedspinch gochugaru (Korean red chilli powder), or other chilli flakes steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Method Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour.Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes.Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender. Remove the lid and simmer until the sauce has reduced.Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes. Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender. Remove the lid and simmer until the sauce has reduced. Remove the lid and simmer until the sauce has reduced. Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes. Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes. | {
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"title": "Pork and kimchi stew recipe",
"content": "An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_and_kimchi_stew_09539_16x9.jpg This pork and kimchi stew is just the thing to warm you up on a chilly day. Kimchi tends to be garlicky, gingery, hot and spicy, so taste it before you add the gochujang – you may not need to add so much. 750g/1lb 10oz diced pork (shoulder or leg)2 tbsp gochujang (Korean fermented chilli paste)10g/⅓oz dried shiitake mushrooms1 tbsp vegetable oil 1 large onion, thickly sliced1 large carrot, peeled and cut into chunks2 turnips or 1 small swede, peeled and cut into wedges200g/7oz kimchi1 tbsp soy sauce250ml/9fl oz chicken stock or waterbunch spring onions, roughly sliced (including the green parts)salt and freshly ground black pepper 750g/1lb 10oz diced pork (shoulder or leg) 2 tbsp gochujang (Korean fermented chilli paste) 10g/⅓oz dried shiitake mushrooms 1 tbsp vegetable oil 1 large onion, thickly sliced 1 large carrot, peeled and cut into chunks 2 turnips or 1 small swede, peeled and cut into wedges 200g/7oz kimchi 1 tbsp soy sauce 250ml/9fl oz chicken stock or water bunch spring onions, roughly sliced (including the green parts) salt and freshly ground black pepper steamed ricesmall bunch coriander, leaves separated1 tsp sesame seedspinch gochugaru (Korean red chilli powder), or other chilli flakes steamed rice small bunch coriander, leaves separated 1 tsp sesame seeds pinch gochugaru (Korean red chilli powder), or other chilli flakes Method Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour.Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes.Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender. Remove the lid and simmer until the sauce has reduced.Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes. Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the pork in a bowl and season with salt and pepper. Add the gochujang and stir until the pork is completely coated. Leave to marinate for 30 minutes–1 hour. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Put the mushrooms in a bowl, add warm water to cover and leave to soak for 20–30 minutes. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over. Heat the vegetable oil in a large saucepan or flameproof casserole. Add the onion, carrot and turnips and fry over a high heat, stirring regularly, until starting to brown. Add the pork and fry until browned all over. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender. Drain the mushrooms, reserving the soaking liquid, and roughly chop. Add to the casserole. Strain the liquid and add this too, along with the kimchi, soy sauce and chicken stock. Bring to the boil, then turn down the heat, cover and simmer for about 45 minutes, until the pork is tender. Remove the lid and simmer until the sauce has reduced. Remove the lid and simmer until the sauce has reduced. Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes. Add the spring onions and simmer until they start to soften. Serve the stew over steamed rice, garnished with coriander leaves, a sprinkling of sesame seeds and a few chilli flakes."
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} | a7f33db5cd1c1ba20f46e80d68c16b1aa9307b9801efd2e103a3a97a9e0340dd | Christmas pudding trifle recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_trifle_38724_16x9.jpg Christmas trifles are always an indulgent affair but this one is a little extra. Using Christmas pudding and madeira cake for the base and swapping jelly for tropical fruit makes it rich and sumptuous. Make sure you use a good, thick custard and leave time to allow it to set in the fridge. 250g/9oz Madeira cake, cut into chunks250g/9oz Christmas pudding, cut into chunks100–150ml/3½–5½fl oz ginger wine (or sherry if you prefer)1 ripe mango, peeled and sliced½ small pineapple (or 1 x 220g tin pineapple), diced500ml/18fl oz custard300ml/½ pint double cream1 tbsp icing sugar1 tsp vanilla extract (optional)50g/1¾oz flaked almonds, lightly toasted1 orange, pared zest only10 good-quality marshmallows, to decorate (optional) 250g/9oz Madeira cake, cut into chunks 250g/9oz Christmas pudding, cut into chunks 100–150ml/3½–5½fl oz ginger wine (or sherry if you prefer) 1 ripe mango, peeled and sliced ½ small pineapple (or 1 x 220g tin pineapple), diced 500ml/18fl oz custard 300ml/½ pint double cream 1 tbsp icing sugar 1 tsp vanilla extract (optional) 50g/1¾oz flaked almonds, lightly toasted 1 orange, pared zest only 10 good-quality marshmallows, to decorate (optional) Method Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t want it so soggy the cake is swimming in it).Arrange the mango slices over the top, then add the pineapple. Pour over the custard, making sure it is evenly smoothed over. If you have time, leave it to chill in the fridge for a couple of hours. This will allow the flavours to meld together and the custard to set.Put the double cream and vanilla in a bowl and sift the icing sugar on top. Whisk until soft and billowy, then pour over the custard.Decorate with toasted flaked almonds and long pieces of pared orange zest. If using the marshmallows, pile on top and toast lightly using a chef’s blow torch. Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t want it so soggy the cake is swimming in it). Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t want it so soggy the cake is swimming in it). Arrange the mango slices over the top, then add the pineapple. Pour over the custard, making sure it is evenly smoothed over. If you have time, leave it to chill in the fridge for a couple of hours. This will allow the flavours to meld together and the custard to set. Arrange the mango slices over the top, then add the pineapple. Pour over the custard, making sure it is evenly smoothed over. If you have time, leave it to chill in the fridge for a couple of hours. This will allow the flavours to meld together and the custard to set. Put the double cream and vanilla in a bowl and sift the icing sugar on top. Whisk until soft and billowy, then pour over the custard. Put the double cream and vanilla in a bowl and sift the icing sugar on top. Whisk until soft and billowy, then pour over the custard. Decorate with toasted flaked almonds and long pieces of pared orange zest. If using the marshmallows, pile on top and toast lightly using a chef’s blow torch. Decorate with toasted flaked almonds and long pieces of pared orange zest. If using the marshmallows, pile on top and toast lightly using a chef’s blow torch. Recipe tips To make the trifle extra indulgent, you can fry the Christmas pudding first. Cut it into chunks, melt around 75g/2½oz butter in a frying pan with 25g/1oz brown sugar, then fry the pudding until it is crisp, brown and caramelising on all sides. | {
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"title": "Christmas pudding trifle recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_pudding_trifle_38724_16x9.jpg Christmas trifles are always an indulgent affair but this one is a little extra. Using Christmas pudding and madeira cake for the base and swapping jelly for tropical fruit makes it rich and sumptuous. Make sure you use a good, thick custard and leave time to allow it to set in the fridge. 250g/9oz Madeira cake, cut into chunks250g/9oz Christmas pudding, cut into chunks100–150ml/3½–5½fl oz ginger wine (or sherry if you prefer)1 ripe mango, peeled and sliced½ small pineapple (or 1 x 220g tin pineapple), diced500ml/18fl oz custard300ml/½ pint double cream1 tbsp icing sugar1 tsp vanilla extract (optional)50g/1¾oz flaked almonds, lightly toasted1 orange, pared zest only10 good-quality marshmallows, to decorate (optional) 250g/9oz Madeira cake, cut into chunks 250g/9oz Christmas pudding, cut into chunks 100–150ml/3½–5½fl oz ginger wine (or sherry if you prefer) 1 ripe mango, peeled and sliced ½ small pineapple (or 1 x 220g tin pineapple), diced 500ml/18fl oz custard 300ml/½ pint double cream 1 tbsp icing sugar 1 tsp vanilla extract (optional) 50g/1¾oz flaked almonds, lightly toasted 1 orange, pared zest only 10 good-quality marshmallows, to decorate (optional) Method Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t want it so soggy the cake is swimming in it).Arrange the mango slices over the top, then add the pineapple. Pour over the custard, making sure it is evenly smoothed over. If you have time, leave it to chill in the fridge for a couple of hours. This will allow the flavours to meld together and the custard to set.Put the double cream and vanilla in a bowl and sift the icing sugar on top. Whisk until soft and billowy, then pour over the custard.Decorate with toasted flaked almonds and long pieces of pared orange zest. If using the marshmallows, pile on top and toast lightly using a chef’s blow torch. Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t want it so soggy the cake is swimming in it). Arrange the Madeira cake and Christmas pudding in a layer in the base of a trifle bowl. Pour over around half of the ginger wine (add as much of the wine as you think necessary – you don’t want it so soggy the cake is swimming in it). Arrange the mango slices over the top, then add the pineapple. Pour over the custard, making sure it is evenly smoothed over. If you have time, leave it to chill in the fridge for a couple of hours. This will allow the flavours to meld together and the custard to set. Arrange the mango slices over the top, then add the pineapple. Pour over the custard, making sure it is evenly smoothed over. If you have time, leave it to chill in the fridge for a couple of hours. This will allow the flavours to meld together and the custard to set. Put the double cream and vanilla in a bowl and sift the icing sugar on top. Whisk until soft and billowy, then pour over the custard. Put the double cream and vanilla in a bowl and sift the icing sugar on top. Whisk until soft and billowy, then pour over the custard. Decorate with toasted flaked almonds and long pieces of pared orange zest. If using the marshmallows, pile on top and toast lightly using a chef’s blow torch. Decorate with toasted flaked almonds and long pieces of pared orange zest. If using the marshmallows, pile on top and toast lightly using a chef’s blow torch. Recipe tips To make the trifle extra indulgent, you can fry the Christmas pudding first. Cut it into chunks, melt around 75g/2½oz butter in a frying pan with 25g/1oz brown sugar, then fry the pudding until it is crisp, brown and caramelising on all sides."
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} | a422a3ff4b0b0ae145a4c2736926203f630ca36f070c1a1d62d7f975bfe17fb7 | Turkey doner kebab recipe
An average of 4.0 out of 5 stars from 1 rating A traditionally made doner kebab using turkey to give a festive feel. One to serve at Christmas parties with coleslaw and warm pitta breads. For this recipe you will need a doner-style spit. 2 turkey thighs, butterflied and cut into large pieces about 15mm/⅝in thick50–100g schmaltz (chicken or goose fat), melted 2 turkey thighs, butterflied and cut into large pieces about 15mm/⅝in thick 50–100g schmaltz (chicken or goose fat), melted 3 garlic cloves, crushed1 lemon, juice and zest (zest reserved for the rub)1 tsp salt1 large sprig thyme 3 garlic cloves, crushed 1 lemon, juice and zest (zest reserved for the rub) 1 tsp salt 1 large sprig thyme 2 tsp ground coriander (or 1 tbsp whole seeds, crushed) 2 tsp ground cumin (or 1 tbsp whole seeds, crushed) 1 tsp garlic powder1 tsp onion powder2 tsp ground ginger1 tsp ground cinnamon (or a 3cm/1¼in piece)1 tsp ground cardamom (or 1 tsp cardamom seeds)1 tsp dried thyme1 tsp ground black pepper (or 2 tsp whole peppercorns, crushed)1 tsp Aleppo pepper flakes½ tsp ground allspice (or 1 tsp whole allspice)1 tsp salt2–3 tbsp olive oil 2 tsp ground coriander (or 1 tbsp whole seeds, crushed) 2 tsp ground cumin (or 1 tbsp whole seeds, crushed) 1 tsp garlic powder 1 tsp onion powder 2 tsp ground ginger 1 tsp ground cinnamon (or a 3cm/1¼in piece) 1 tsp ground cardamom (or 1 tsp cardamom seeds) 1 tsp dried thyme 1 tsp ground black pepper (or 2 tsp whole peppercorns, crushed) 1 tsp Aleppo pepper flakes ½ tsp ground allspice (or 1 tsp whole allspice) 1 tsp salt 2–3 tbsp olive oil Method First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover. Leave for half an hour or up to an hour if possible. Drain.Mix all the rub ingredients together with the reserved lemon zest and just enough oil to make a paste, then massage into the turkey. Leave for another hour to marinade. Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit, pressing the meat together as you go. Cook, slicing off the outer layer as it cooks until you get to the centre. The whole process will take between 1 hour and 45 minutes to 2 hours. Serve with coleslaw in warmed pittas. First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover. Leave for half an hour or up to an hour if possible. Drain. First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover. Leave for half an hour or up to an hour if possible. Drain. Mix all the rub ingredients together with the reserved lemon zest and just enough oil to make a paste, then massage into the turkey. Leave for another hour to marinade. Mix all the rub ingredients together with the reserved lemon zest and just enough oil to make a paste, then massage into the turkey. Leave for another hour to marinade. Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit, pressing the meat together as you go. Cook, slicing off the outer layer as it cooks until you get to the centre. The whole process will take between 1 hour and 45 minutes to 2 hours. Serve with coleslaw in warmed pittas. Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit, pressing the meat together as you go. Cook, slicing off the outer layer as it cooks until you get to the centre. The whole process will take between 1 hour and 45 minutes to 2 hours. Serve with coleslaw in warmed pittas. | {
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"title": "Turkey doner kebab recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A traditionally made doner kebab using turkey to give a festive feel. One to serve at Christmas parties with coleslaw and warm pitta breads. For this recipe you will need a doner-style spit. 2 turkey thighs, butterflied and cut into large pieces about 15mm/⅝in thick50–100g schmaltz (chicken or goose fat), melted 2 turkey thighs, butterflied and cut into large pieces about 15mm/⅝in thick 50–100g schmaltz (chicken or goose fat), melted 3 garlic cloves, crushed1 lemon, juice and zest (zest reserved for the rub)1 tsp salt1 large sprig thyme 3 garlic cloves, crushed 1 lemon, juice and zest (zest reserved for the rub) 1 tsp salt 1 large sprig thyme 2 tsp ground coriander (or 1 tbsp whole seeds, crushed) 2 tsp ground cumin (or 1 tbsp whole seeds, crushed) 1 tsp garlic powder1 tsp onion powder2 tsp ground ginger1 tsp ground cinnamon (or a 3cm/1¼in piece)1 tsp ground cardamom (or 1 tsp cardamom seeds)1 tsp dried thyme1 tsp ground black pepper (or 2 tsp whole peppercorns, crushed)1 tsp Aleppo pepper flakes½ tsp ground allspice (or 1 tsp whole allspice)1 tsp salt2–3 tbsp olive oil 2 tsp ground coriander (or 1 tbsp whole seeds, crushed) 2 tsp ground cumin (or 1 tbsp whole seeds, crushed) 1 tsp garlic powder 1 tsp onion powder 2 tsp ground ginger 1 tsp ground cinnamon (or a 3cm/1¼in piece) 1 tsp ground cardamom (or 1 tsp cardamom seeds) 1 tsp dried thyme 1 tsp ground black pepper (or 2 tsp whole peppercorns, crushed) 1 tsp Aleppo pepper flakes ½ tsp ground allspice (or 1 tsp whole allspice) 1 tsp salt 2–3 tbsp olive oil Method First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover. Leave for half an hour or up to an hour if possible. Drain.Mix all the rub ingredients together with the reserved lemon zest and just enough oil to make a paste, then massage into the turkey. Leave for another hour to marinade. Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit, pressing the meat together as you go. Cook, slicing off the outer layer as it cooks until you get to the centre. The whole process will take between 1 hour and 45 minutes to 2 hours. Serve with coleslaw in warmed pittas. First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover. Leave for half an hour or up to an hour if possible. Drain. First, brine the turkey. Put the garlic, lemon juice, salt and thyme into a large bowl and add the turkey thighs. Mix to combine, then pour over just enough water to cover. Leave for half an hour or up to an hour if possible. Drain. Mix all the rub ingredients together with the reserved lemon zest and just enough oil to make a paste, then massage into the turkey. Leave for another hour to marinade. Mix all the rub ingredients together with the reserved lemon zest and just enough oil to make a paste, then massage into the turkey. Leave for another hour to marinade. Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit, pressing the meat together as you go. Cook, slicing off the outer layer as it cooks until you get to the centre. The whole process will take between 1 hour and 45 minutes to 2 hours. Serve with coleslaw in warmed pittas. Layer the turkey up with the schmaltz to help it stick together and keep it moist while cooking, then skewer onto the doner kebab spit, pressing the meat together as you go. Cook, slicing off the outer layer as it cooks until you get to the centre. The whole process will take between 1 hour and 45 minutes to 2 hours. Serve with coleslaw in warmed pittas."
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} | 3c2f230d0a4e159c76193aaf185a03e3ebaa63ed04954b09fa91d890ace6fcad | Frangipane mince pies recipe
An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frangipane_mince_pies_32594_16x9.jpg Frangipane mince pies are so much easier to assemble than traditional ones as the frangipane topping is easier than a fiddly pastry top. They also taste wonderful, especially with a dollop of rum butter. You will need a 7.5–8cm/3–3¼in round cutter and 2 x 12-hole fairy cake tins to make this recipe. 200g/7oz plain flour50g/1¾oz ground almonds50g/1¾oz icing sugar125g/4½oz butter, chilled and diced1 egg yolk 200g/7oz plain flour 50g/1¾oz ground almonds 50g/1¾oz icing sugar 125g/4½oz butter, chilled and diced 1 egg yolk 85g/3oz unsalted butter, softened85g/3oz caster sugar2 free-range eggs100g/3½oz ground almonds15g/½oz plain flour, plus extra for dustingfew drops almond extract (optional) 85g/3oz unsalted butter, softened 85g/3oz caster sugar 2 free-range eggs 100g/3½oz ground almonds 15g/½oz plain flour, plus extra for dusting few drops almond extract (optional) 400g/14oz mincemeat 50g/1¾oz flaked almonds 400g/14oz mincemeat 50g/1¾oz flaked almonds 250g/9oz unsalted butter200g/7oz soft dark brown sugar8–10 tbsp dark rumnutmeg or mixed spice, to taste 250g/9oz unsalted butter 200g/7oz soft dark brown sugar 8–10 tbsp dark rum nutmeg or mixed spice, to taste Method First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill.To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine.Preheat the oven to 200C/180C Fan/Gas 6.To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches.Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. If making the rum butter, cream everything together until light and fluffy. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill. First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill. To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine. To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches. To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches. Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. If making the rum butter, cream everything together until light and fluffy. If making the rum butter, cream everything together until light and fluffy. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. Recipe tips The mince pie freeze very well and will keep for up to a week in an airtight container. | {
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"title": "Frangipane mince pies recipe",
"content": "An average of 4.8 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/frangipane_mince_pies_32594_16x9.jpg Frangipane mince pies are so much easier to assemble than traditional ones as the frangipane topping is easier than a fiddly pastry top. They also taste wonderful, especially with a dollop of rum butter. You will need a 7.5–8cm/3–3¼in round cutter and 2 x 12-hole fairy cake tins to make this recipe. 200g/7oz plain flour50g/1¾oz ground almonds50g/1¾oz icing sugar125g/4½oz butter, chilled and diced1 egg yolk 200g/7oz plain flour 50g/1¾oz ground almonds 50g/1¾oz icing sugar 125g/4½oz butter, chilled and diced 1 egg yolk 85g/3oz unsalted butter, softened85g/3oz caster sugar2 free-range eggs100g/3½oz ground almonds15g/½oz plain flour, plus extra for dustingfew drops almond extract (optional) 85g/3oz unsalted butter, softened 85g/3oz caster sugar 2 free-range eggs 100g/3½oz ground almonds 15g/½oz plain flour, plus extra for dusting few drops almond extract (optional) 400g/14oz mincemeat 50g/1¾oz flaked almonds 400g/14oz mincemeat 50g/1¾oz flaked almonds 250g/9oz unsalted butter200g/7oz soft dark brown sugar8–10 tbsp dark rumnutmeg or mixed spice, to taste 250g/9oz unsalted butter 200g/7oz soft dark brown sugar 8–10 tbsp dark rum nutmeg or mixed spice, to taste Method First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill.To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine.Preheat the oven to 200C/180C Fan/Gas 6.To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches.Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. If making the rum butter, cream everything together until light and fluffy. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill. First make the pastry. Put the flour, ground almonds, icing sugar and butter in a food processor (or a freestanding mixer fitted with a paddle attachment) and pulse until the mixture resembles fine breadcrumbs and starts to clump together a little. Add the egg yolk and pulse again, then gradually add 1–2 tablespoons of very cold water, until the mixture comes together into a slightly tacky dough. Wrap in cling film and chill. To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine. To make the frangipane, beat the butter and sugar together until very soft and aerated, then add the remaining ingredients with a pinch of salt. Mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches. To assemble, roll out the pastry to around 3mm thick on a lightly floured work surface. Using a 7.5–8cm/3–3¼in round cutter, cut out 24 rounds and use to line 2 x 12-hole fairy cake tins. If you only have one tin, do the rolling and baking in batches. Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. Add a heaped teaspoon of mincemeat to each round of pastry, followed by a generously heaped teaspoon of the frangipane. Use a knife or spatula to spread the frangipane evenly over the mincemeat, adding a little more if necessary to seal round the edges, making sure the mincemeat is completely covered. Sprinkle with flaked almonds. Bake in the preheated oven for 15–17 minutes, until the pastry is crisp and the frangipane is lightly browned and slightly domed. If making the rum butter, cream everything together until light and fluffy. If making the rum butter, cream everything together until light and fluffy. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. Leave the mince pies to cool in the tins. Serve with a dollop of rum butter. Recipe tips The mince pie freeze very well and will keep for up to a week in an airtight container."
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} | 5693757cff4224a832e994a65cf348d769803032d97f6087b54f2f0cd7578612 | Christmas veggie Wellington recipe
First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside.For the outer filling, heat the oil and butter in a frying pan and add the shallots. Gently fry until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated – the texture should almost be that of a mushroom pate. Wilt down the spinach in a little water, then drain and finely chop. Squeeze as much water out as you can, then stir through the mushrooms and lemon juice, to taste. Set aside to cool completely.To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet or tray with baking paper.To assemble the Wellington, flour a large piece of baking paper and roll the puff pastry out to around 30cm–40cm/12–16in. Spread a quarter of the cold mushroom mixture lengthways down the middle of the puff pastry, leaving a border on both short sides. Pile half the filling mixture on top, then put a line of the prunes along the centre. Add the rest of the filling, making sure it seamlessly joins together, then spread the rest of the mushroom mixture on the top and sides of the filling. Brush the edges of the pastry with egg wash, then bring up the sides to cover the filling and slightly overlap. Seal the ends, trimming a little if you want to then carefully roll onto the lined baking tray so the join is on the bottom. Cut a few slashes in the top to help steam escape and brush with more egg wash. Use any offcuts of pastry to decorate, if you wish. Bake for around 35 minutes, or until the Wellington is rich golden-brown and piping hot. Leave to stand for 10 minutes before cutting into it.Meanwhile to make the gravy, heat the olive oil and butter in a saucepan. Add the shallot and fry on a medium-high heat until it has softened and caramelised. Add the mushrooms and cook until they have reduced down and are dry. Stir in the garlic and thyme, and season with salt and pepper. Stir in the flour and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine. Bring to the boil, stirring constantly, then add the mushroom ketchup and stock a little at a time until it has all been added and you have a fairly thin gravy. Taste and add more seasoning if needed. Strain through a sieve if you prefer it smooth or serve as is.To make the cranberry sauce, put the cranberries, orange (or clementine) juice and zest, and sugar into a saucepan. Add a splash of water and cook over a gentle heat, stirring to dissolve the sugar. When most of the cranberries have burst and the sauce has thickened, taste and add a little more sugar if necessary. Stir in the sherry or port and simmer for another minute. Transfer to a serving bowl and allow to cool.When the wellington is ready, slice into pieces and serve with gravy and cranberry sauce. First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside. First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside. For the outer filling, heat the oil and butter in a frying pan and add the shallots. Gently fry until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated – the texture should almost be that of a mushroom pate. Wilt down the spinach in a little water, then drain and finely chop. Squeeze as much water out as you can, then stir through the mushrooms and lemon juice, to taste. Set aside to cool completely. For the outer filling, heat the oil and butter in a frying pan and add the shallots. Gently fry until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated – the texture should almost be that of a mushroom pate. Wilt down the spinach in a little water, then drain and finely chop. Squeeze as much water out as you can, then stir through the mushrooms and lemon juice, to taste. Set aside to cool completely. To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry. To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet or tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet or tray with baking paper. To assemble the Wellington, flour a large piece of baking paper and roll the puff pastry out to around 30cm–40cm/12–16in. Spread a quarter of the cold mushroom mixture lengthways down the middle of the puff pastry, leaving a border on both short sides. To assemble the Wellington, flour a large piece of baking paper and roll the puff pastry out to around 30cm–40cm/12–16in. Spread a quarter of the cold mushroom mixture lengthways down the middle of the puff pastry, leaving a border on both short sides. Pile half the filling mixture on top, then put a line of the prunes along the centre. Add the rest of the filling, making sure it seamlessly joins together, then spread the rest of the mushroom mixture on the top and sides of the filling. Pile half the filling mixture on top, then put a line of the prunes along the centre. Add the rest of the filling, making sure it seamlessly joins together, then spread the rest of the mushroom mixture on the top and sides of the filling. Brush the edges of the pastry with egg wash, then bring up the sides to cover the filling and slightly overlap. Seal the ends, trimming a little if you want to then carefully roll onto the lined baking tray so the join is on the bottom. Brush the edges of the pastry with egg wash, then bring up the sides to cover the filling and slightly overlap. Seal the ends, trimming a little if you want to then carefully roll onto the lined baking tray so the join is on the bottom. Cut a few slashes in the top to help steam escape and brush with more egg wash. Use any offcuts of pastry to decorate, if you wish. Bake for around 35 minutes, or until the Wellington is rich golden-brown and piping hot. Leave to stand for 10 minutes before cutting into it. Cut a few slashes in the top to help steam escape and brush with more egg wash. Use any offcuts of pastry to decorate, if you wish. Bake for around 35 minutes, or until the Wellington is rich golden-brown and piping hot. Leave to stand for 10 minutes before cutting into it. Meanwhile to make the gravy, heat the olive oil and butter in a saucepan. Add the shallot and fry on a medium-high heat until it has softened and caramelised. Add the mushrooms and cook until they have reduced down and are dry. Meanwhile to make the gravy, heat the olive oil and butter in a saucepan. Add the shallot and fry on a medium-high heat until it has softened and caramelised. Add the mushrooms and cook until they have reduced down and are dry. Stir in the garlic and thyme, and season with salt and pepper. Stir in the flour and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine. Bring to the boil, stirring constantly, then add the mushroom ketchup and stock a little at a time until it has all been added and you have a fairly thin gravy. Taste and add more seasoning if needed. Strain through a sieve if you prefer it smooth or serve as is. Stir in the garlic and thyme, and season with salt and pepper. Stir in the flour and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine. Bring to the boil, stirring constantly, then add the mushroom ketchup and stock a little at a time until it has all been added and you have a fairly thin gravy. Taste and add more seasoning if needed. Strain through a sieve if you prefer it smooth or serve as is. To make the cranberry sauce, put the cranberries, orange (or clementine) juice and zest, and sugar into a saucepan. Add a splash of water and cook over a gentle heat, stirring to dissolve the sugar. To make the cranberry sauce, put the cranberries, orange (or clementine) juice and zest, and sugar into a saucepan. Add a splash of water and cook over a gentle heat, stirring to dissolve the sugar. When most of the cranberries have burst and the sauce has thickened, taste and add a little more sugar if necessary. Stir in the sherry or port and simmer for another minute. Transfer to a serving bowl and allow to cool. When most of the cranberries have burst and the sauce has thickened, taste and add a little more sugar if necessary. Stir in the sherry or port and simmer for another minute. Transfer to a serving bowl and allow to cool. When the wellington is ready, slice into pieces and serve with gravy and cranberry sauce. When the wellington is ready, slice into pieces and serve with gravy and cranberry sauce. | {
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"title": "Christmas veggie Wellington recipe",
"content": "First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside.For the outer filling, heat the oil and butter in a frying pan and add the shallots. Gently fry until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated – the texture should almost be that of a mushroom pate. Wilt down the spinach in a little water, then drain and finely chop. Squeeze as much water out as you can, then stir through the mushrooms and lemon juice, to taste. Set aside to cool completely.To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet or tray with baking paper.To assemble the Wellington, flour a large piece of baking paper and roll the puff pastry out to around 30cm–40cm/12–16in. Spread a quarter of the cold mushroom mixture lengthways down the middle of the puff pastry, leaving a border on both short sides. Pile half the filling mixture on top, then put a line of the prunes along the centre. Add the rest of the filling, making sure it seamlessly joins together, then spread the rest of the mushroom mixture on the top and sides of the filling. Brush the edges of the pastry with egg wash, then bring up the sides to cover the filling and slightly overlap. Seal the ends, trimming a little if you want to then carefully roll onto the lined baking tray so the join is on the bottom. Cut a few slashes in the top to help steam escape and brush with more egg wash. Use any offcuts of pastry to decorate, if you wish. Bake for around 35 minutes, or until the Wellington is rich golden-brown and piping hot. Leave to stand for 10 minutes before cutting into it.Meanwhile to make the gravy, heat the olive oil and butter in a saucepan. Add the shallot and fry on a medium-high heat until it has softened and caramelised. Add the mushrooms and cook until they have reduced down and are dry. Stir in the garlic and thyme, and season with salt and pepper. Stir in the flour and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine. Bring to the boil, stirring constantly, then add the mushroom ketchup and stock a little at a time until it has all been added and you have a fairly thin gravy. Taste and add more seasoning if needed. Strain through a sieve if you prefer it smooth or serve as is.To make the cranberry sauce, put the cranberries, orange (or clementine) juice and zest, and sugar into a saucepan. Add a splash of water and cook over a gentle heat, stirring to dissolve the sugar. When most of the cranberries have burst and the sauce has thickened, taste and add a little more sugar if necessary. Stir in the sherry or port and simmer for another minute. Transfer to a serving bowl and allow to cool.When the wellington is ready, slice into pieces and serve with gravy and cranberry sauce. First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside. First make the filling. Heat the oil and butter in large frying pan and add the onion and celery. Cook until the onion is starting to caramelise, then add the grated vegetables. Continue to cook, stirring regularly, until they have reduced down considerably. Season with salt and pepper and stir in the garlic and herbs. Continue to cook for another 2–3 minutes then stir in the lemon zest and spices. Set aside to cool. When cool, stir in all the remaining filling ingredients and set aside. For the outer filling, heat the oil and butter in a frying pan and add the shallots. Gently fry until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated – the texture should almost be that of a mushroom pate. Wilt down the spinach in a little water, then drain and finely chop. Squeeze as much water out as you can, then stir through the mushrooms and lemon juice, to taste. Set aside to cool completely. For the outer filling, heat the oil and butter in a frying pan and add the shallots. Gently fry until translucent, then add the mushrooms and garlic. Cook until the mushrooms have reduced in volume and any liquid has evaporated – the texture should almost be that of a mushroom pate. Wilt down the spinach in a little water, then drain and finely chop. Squeeze as much water out as you can, then stir through the mushrooms and lemon juice, to taste. Set aside to cool completely. To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry. To assemble, put the prunes in a small saucepan and cover with the sherry or Marsala. Bring to the boil then remove from the heat and leave the prunes to absorb the sherry. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet or tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking sheet or tray with baking paper. To assemble the Wellington, flour a large piece of baking paper and roll the puff pastry out to around 30cm–40cm/12–16in. Spread a quarter of the cold mushroom mixture lengthways down the middle of the puff pastry, leaving a border on both short sides. To assemble the Wellington, flour a large piece of baking paper and roll the puff pastry out to around 30cm–40cm/12–16in. Spread a quarter of the cold mushroom mixture lengthways down the middle of the puff pastry, leaving a border on both short sides. Pile half the filling mixture on top, then put a line of the prunes along the centre. Add the rest of the filling, making sure it seamlessly joins together, then spread the rest of the mushroom mixture on the top and sides of the filling. Pile half the filling mixture on top, then put a line of the prunes along the centre. Add the rest of the filling, making sure it seamlessly joins together, then spread the rest of the mushroom mixture on the top and sides of the filling. Brush the edges of the pastry with egg wash, then bring up the sides to cover the filling and slightly overlap. Seal the ends, trimming a little if you want to then carefully roll onto the lined baking tray so the join is on the bottom. Brush the edges of the pastry with egg wash, then bring up the sides to cover the filling and slightly overlap. Seal the ends, trimming a little if you want to then carefully roll onto the lined baking tray so the join is on the bottom. Cut a few slashes in the top to help steam escape and brush with more egg wash. Use any offcuts of pastry to decorate, if you wish. Bake for around 35 minutes, or until the Wellington is rich golden-brown and piping hot. Leave to stand for 10 minutes before cutting into it. Cut a few slashes in the top to help steam escape and brush with more egg wash. Use any offcuts of pastry to decorate, if you wish. Bake for around 35 minutes, or until the Wellington is rich golden-brown and piping hot. Leave to stand for 10 minutes before cutting into it. Meanwhile to make the gravy, heat the olive oil and butter in a saucepan. Add the shallot and fry on a medium-high heat until it has softened and caramelised. Add the mushrooms and cook until they have reduced down and are dry. Meanwhile to make the gravy, heat the olive oil and butter in a saucepan. Add the shallot and fry on a medium-high heat until it has softened and caramelised. Add the mushrooms and cook until they have reduced down and are dry. Stir in the garlic and thyme, and season with salt and pepper. Stir in the flour and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine. Bring to the boil, stirring constantly, then add the mushroom ketchup and stock a little at a time until it has all been added and you have a fairly thin gravy. Taste and add more seasoning if needed. Strain through a sieve if you prefer it smooth or serve as is. Stir in the garlic and thyme, and season with salt and pepper. Stir in the flour and cook for a couple of minutes, stirring constantly, then turn up the heat and add the wine. Bring to the boil, stirring constantly, then add the mushroom ketchup and stock a little at a time until it has all been added and you have a fairly thin gravy. Taste and add more seasoning if needed. Strain through a sieve if you prefer it smooth or serve as is. To make the cranberry sauce, put the cranberries, orange (or clementine) juice and zest, and sugar into a saucepan. Add a splash of water and cook over a gentle heat, stirring to dissolve the sugar. To make the cranberry sauce, put the cranberries, orange (or clementine) juice and zest, and sugar into a saucepan. Add a splash of water and cook over a gentle heat, stirring to dissolve the sugar. When most of the cranberries have burst and the sauce has thickened, taste and add a little more sugar if necessary. Stir in the sherry or port and simmer for another minute. Transfer to a serving bowl and allow to cool. When most of the cranberries have burst and the sauce has thickened, taste and add a little more sugar if necessary. Stir in the sherry or port and simmer for another minute. Transfer to a serving bowl and allow to cool. When the wellington is ready, slice into pieces and serve with gravy and cranberry sauce. When the wellington is ready, slice into pieces and serve with gravy and cranberry sauce."
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} | 59448126019ede52686d757df7bcacbb1fe49e858bc30c4d39c449ca8d3d2607 | Perfect Scottish tablet recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_scottish_tablet_69118_16x9.jpg Ideal for Burns Night or to give as a gift, this Scottish sweet treat is similar to fudge, with a crumbly texture. 800g/1lb 12oz caster sugar 200ml/7fl oz full-fat milk 125g/4½oz butter397g tin condensed milk1 tsp vanilla bean paste 800g/1lb 12oz caster sugar 200ml/7fl oz full-fat milk 125g/4½oz butter 397g tin condensed milk 1 tsp vanilla bean paste Method Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly.Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool.Once completely cool and set, cut into squares to serve. Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly. Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly. Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool. Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool. Once completely cool and set, cut into squares to serve. Once completely cool and set, cut into squares to serve. | {
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"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_scottish_tablet_69118_16x9.jpg Ideal for Burns Night or to give as a gift, this Scottish sweet treat is similar to fudge, with a crumbly texture. 800g/1lb 12oz caster sugar 200ml/7fl oz full-fat milk 125g/4½oz butter397g tin condensed milk1 tsp vanilla bean paste 800g/1lb 12oz caster sugar 200ml/7fl oz full-fat milk 125g/4½oz butter 397g tin condensed milk 1 tsp vanilla bean paste Method Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly.Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool.Once completely cool and set, cut into squares to serve. Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly. Combine all of the ingredients, apart from the vanilla, in a large, deep saucepan. Put the pan over a medium heat and simmer, stirring often, until the mixture turns a dark caramel colour, about 30 minutes. Keep an eye on it, if it catches reduce the heat accordingly. Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool. Add the vanilla bean paste and increase the heat to a boil. When it reaches 120C on a sugar thermometer, pour into a big bowl and leave to cool for a couple of minutes. Beat the mixture for about 10 minutes with a spatula or wooden spoon until grainy and it loses its shine. Spread the mixture evenly over a lined 40cm/15¾in baking tray and leave for at least 2 hours at room temperature or until completely cool. Once completely cool and set, cut into squares to serve. Once completely cool and set, cut into squares to serve."
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} | ffd40ab534106f491c98be91527c0c7bed918e5c59d6051f46b5145ab2db0dda | Spiced beef stir fry wraps recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0195vqf.jpg These spicy beef wraps with wasabi mayonnaise make a tasty snack or packed lunch. 400g/14oz beef fillet2 tbsp groundnut oil1 tsp Shaoxing rice wine or dry sherry1 tbsp light soy saucepinch sea salt1 large handful fresh coriander, roughly chopped1 spring onion, finely sliced 400g/14oz beef fillet 2 tbsp groundnut oil 1 tsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce pinch sea salt 1 large handful fresh coriander, roughly chopped 1 spring onion, finely sliced 1 tsp wasabi paste (available from some supermarkets and Asian grocers)3 tbsp mayonnaise pinch caster sugar 1 tsp wasabi paste (available from some supermarkets and Asian grocers) 3 tbsp mayonnaise pinch caster sugar 1-2 tbsp ground cumin (to taste)1-2 tbsp dried chilli flakes (to taste)1 tsp ground black pepper½ tsp sea salt 1-2 tbsp ground cumin (to taste) 1-2 tbsp dried chilli flakes (to taste) 1 tsp ground black pepper ½ tsp sea salt warm flour tortilla wraps warm flour tortilla wraps Method For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices.For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside.For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess.Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion.To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately. | {
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"title": "Spiced beef stir fry wraps recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0195vqf.jpg These spicy beef wraps with wasabi mayonnaise make a tasty snack or packed lunch. 400g/14oz beef fillet2 tbsp groundnut oil1 tsp Shaoxing rice wine or dry sherry1 tbsp light soy saucepinch sea salt1 large handful fresh coriander, roughly chopped1 spring onion, finely sliced 400g/14oz beef fillet 2 tbsp groundnut oil 1 tsp Shaoxing rice wine or dry sherry 1 tbsp light soy sauce pinch sea salt 1 large handful fresh coriander, roughly chopped 1 spring onion, finely sliced 1 tsp wasabi paste (available from some supermarkets and Asian grocers)3 tbsp mayonnaise pinch caster sugar 1 tsp wasabi paste (available from some supermarkets and Asian grocers) 3 tbsp mayonnaise pinch caster sugar 1-2 tbsp ground cumin (to taste)1-2 tbsp dried chilli flakes (to taste)1 tsp ground black pepper½ tsp sea salt 1-2 tbsp ground cumin (to taste) 1-2 tbsp dried chilli flakes (to taste) 1 tsp ground black pepper ½ tsp sea salt warm flour tortilla wraps warm flour tortilla wraps Method For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices.For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside.For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess.Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion.To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices. For the beef, prepare the fillet by flattening it with a meat mallet or rolling pin, or cut it in half horizontally. Cut into wafer-thin slices. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside. For the wasabi mayonnaise, mix all of the wasabi mayonnaise ingredients together in a small bowl. Set aside. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess. For the spicy coating, mix all of the coating ingredients together on a plate. Roll the beef slices in the spice mix, then shake off any excess. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion. Heat a wok until smoking and add the groundnut oil, then add the beef and stir-fry for one minute, or until browned. Add the rice wine and season with the soy sauce and a pinch of salt. Remove from the heat and stir in the coriander and spring onion. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately. To serve, wrap the spicy beef in the tortillas and top with the wasabi mayonnaise. Serve immediately."
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} | b240267090aca1b21a5ee82724084ba6fd9d01f6c6ba9ae1a9db5fa3660d1828 | Fresh pea, broad bean and ham hock salad recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_pea_broad_bean_and_99078_16x9.jpg Make pea the star ingredient in this delicious ham hock salad recipe. 750g/1lb 10oz broad beans, podded750g/1lb 10oz fresh peas, podded200g/7oz mangetout, trimmed3 tbsp extra virgin olive oil1 tbsp cider vinegar1 mild red chilli, seeds removed and finely chopped2 spring onions, trimmed and finely sliced1 small bunch flat leaf parsley, roughly chopped1 tbsp chopped fresh mint180g/6oz pack pulled ham hock70g/2½oz pea shoots (optional)sea salt and freshly ground black pepper 750g/1lb 10oz broad beans, podded 750g/1lb 10oz fresh peas, podded 200g/7oz mangetout, trimmed 3 tbsp extra virgin olive oil 1 tbsp cider vinegar 1 mild red chilli, seeds removed and finely chopped 2 spring onions, trimmed and finely sliced 1 small bunch flat leaf parsley, roughly chopped 1 tbsp chopped fresh mint 180g/6oz pack pulled ham hock 70g/2½oz pea shoots (optional) sea salt and freshly ground black pepper Method Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh.Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water.Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar.Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately. Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh. Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh. Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water. Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water. Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar. Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar. Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately. Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately. | {
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"title": "Fresh pea, broad bean and ham hock salad recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fresh_pea_broad_bean_and_99078_16x9.jpg Make pea the star ingredient in this delicious ham hock salad recipe. 750g/1lb 10oz broad beans, podded750g/1lb 10oz fresh peas, podded200g/7oz mangetout, trimmed3 tbsp extra virgin olive oil1 tbsp cider vinegar1 mild red chilli, seeds removed and finely chopped2 spring onions, trimmed and finely sliced1 small bunch flat leaf parsley, roughly chopped1 tbsp chopped fresh mint180g/6oz pack pulled ham hock70g/2½oz pea shoots (optional)sea salt and freshly ground black pepper 750g/1lb 10oz broad beans, podded 750g/1lb 10oz fresh peas, podded 200g/7oz mangetout, trimmed 3 tbsp extra virgin olive oil 1 tbsp cider vinegar 1 mild red chilli, seeds removed and finely chopped 2 spring onions, trimmed and finely sliced 1 small bunch flat leaf parsley, roughly chopped 1 tbsp chopped fresh mint 180g/6oz pack pulled ham hock 70g/2½oz pea shoots (optional) sea salt and freshly ground black pepper Method Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh.Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water.Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar.Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately. Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh. Bring a large pan of water to the boil, add the broad beans and cook for two minutes. Remove the beans with a slotted spoon and place in a bowl of iced water to refresh. Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water. Re-boil the water, add the peas and mangetout, cook for one minute then drain well and refresh in another bowl of iced water. Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar. Drain all the vegetables, pat dry with kitchen paper then place them in a large bowl and stir in the olive oil and vinegar. Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately. Just before serving, stir the chilli, spring onions, parsley, mint and ham hock into the peas and beans and add the pea shoots, if using. Season to taste with sea salt and freshly ground black pepper and serve immediately."
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} | 352ed19b168fc6c5d412b6d244787bda6cb19b5fff16c1ba9c282d6429a44b51 | Sweet and sour pork buns recipe
An average of 5.0 out of 5 stars from 1 rating An overnight marinade makes it easy to crank out these Chinese pork buns with their sticky glaze that's full of flavour. 2 tbsp light soy sauce2 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugar2 tbsp clear honey pinch saltpinch ground white pepper 600g/1lb 5oz pork fillet, sliced2 tbsp groundnut oil 2 tbsp light soy sauce 2 tbsp Chinese black rice vinegar or balsamic vinegar 1 tbsp brown sugar 2 tbsp clear honey pinch salt pinch ground white pepper 600g/1lb 5oz pork fillet, sliced 2 tbsp groundnut oil 1 tbsp groundnut oil 3 red onions, sliced1 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugar 1 tbsp groundnut oil 3 red onions, sliced 1 tbsp Chinese black rice vinegar or balsamic vinegar 1 tbsp brown sugar 8 large sesame seed burger buns, halved, grilledsalad leaves, torn into small pieces4 tomatoes, sliced (optional) 8 large sesame seed burger buns, halved, grilled salad leaves, torn into small pieces 4 tomatoes, sliced (optional) Method Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky. For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised.To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately. Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky. For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised. For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised. To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately. To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sweet and sour pork buns recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating An overnight marinade makes it easy to crank out these Chinese pork buns with their sticky glaze that's full of flavour. 2 tbsp light soy sauce2 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugar2 tbsp clear honey pinch saltpinch ground white pepper 600g/1lb 5oz pork fillet, sliced2 tbsp groundnut oil 2 tbsp light soy sauce 2 tbsp Chinese black rice vinegar or balsamic vinegar 1 tbsp brown sugar 2 tbsp clear honey pinch salt pinch ground white pepper 600g/1lb 5oz pork fillet, sliced 2 tbsp groundnut oil 1 tbsp groundnut oil 3 red onions, sliced1 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugar 1 tbsp groundnut oil 3 red onions, sliced 1 tbsp Chinese black rice vinegar or balsamic vinegar 1 tbsp brown sugar 8 large sesame seed burger buns, halved, grilledsalad leaves, torn into small pieces4 tomatoes, sliced (optional) 8 large sesame seed burger buns, halved, grilled salad leaves, torn into small pieces 4 tomatoes, sliced (optional) Method Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky. For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised.To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately. Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky. To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky. For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised. For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised. To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately. To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately."
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} | e31c4604b030ccf88536f435e6b75747c471e09f07cd36b23de5b216e1e80c2d | Crispy fragrant duck with pickled radish salad recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0193nqx.jpg Crispy roasted duck legs with a light and refreshing radish salad. ½ tsp ground cinnamon½ tsp ground ginger½ tsp ground allspice2 tbsp Shaoxing rice wine or dry sherry2 tbsp honey1 tbsp chilli sauce1 tbsp light soy sauce2 cloves garlic, finely chopped ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground allspice 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp honey 1 tbsp chilli sauce 1 tbsp light soy sauce 2 cloves garlic, finely chopped 2 duck legs, skin on 75g/3oz potato flour or plain flourgroundnut oil, for deep-frying 2 duck legs, skin on 75g/3oz potato flour or plain flour groundnut oil, for deep-frying 100g/3½oz red radish, finely chopped½ cucumber, halved lengthways, de-seeded and finely chopped1 red chilli, de-seeded and finely chopped (optional)1 tbsp clear rice vinegar or cider vinegar½ tsp salt1 tsp caster sugar ½ tsp Shaoxing rice wine or dry sherry1 small handful fresh coriander leaves, finely chopped 100g/3½oz red radish, finely chopped ½ cucumber, halved lengthways, de-seeded and finely chopped 1 red chilli, de-seeded and finely chopped (optional) 1 tbsp clear rice vinegar or cider vinegar ½ tsp salt 1 tsp caster sugar ½ tsp Shaoxing rice wine or dry sherry 1 small handful fresh coriander leaves, finely chopped pinch saltpinch dried chilli flakes pinch salt pinch dried chilli flakes Method For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour.Preheat the oven to 180C/350F/Gas 4. For the duck, remove the duck legs from the marinade and place, skin-side up, into a roasting tin. Place into the oven to roast for ten minutes, or until the skin is golden-brown and crisp.Increase the oven temperature to 220C/425F/Gas 7.Roast the duck legs for five more minutes, or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes.When just cool enough to handle, cut the duck into bite-sized slices and lightly dust in the potato flour, shaking off any excess.Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry, in small batches, until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.To serve, spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately. For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the duck, remove the duck legs from the marinade and place, skin-side up, into a roasting tin. Place into the oven to roast for ten minutes, or until the skin is golden-brown and crisp. For the duck, remove the duck legs from the marinade and place, skin-side up, into a roasting tin. Place into the oven to roast for ten minutes, or until the skin is golden-brown and crisp. Increase the oven temperature to 220C/425F/Gas 7. Increase the oven temperature to 220C/425F/Gas 7. Roast the duck legs for five more minutes, or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes. Roast the duck legs for five more minutes, or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes. When just cool enough to handle, cut the duck into bite-sized slices and lightly dust in the potato flour, shaking off any excess. When just cool enough to handle, cut the duck into bite-sized slices and lightly dust in the potato flour, shaking off any excess. Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry, in small batches, until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry, in small batches, until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. To serve, spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately. To serve, spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately. | {
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"title": "Crispy fragrant duck with pickled radish salad recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p0193nqx.jpg Crispy roasted duck legs with a light and refreshing radish salad. ½ tsp ground cinnamon½ tsp ground ginger½ tsp ground allspice2 tbsp Shaoxing rice wine or dry sherry2 tbsp honey1 tbsp chilli sauce1 tbsp light soy sauce2 cloves garlic, finely chopped ½ tsp ground cinnamon ½ tsp ground ginger ½ tsp ground allspice 2 tbsp Shaoxing rice wine or dry sherry 2 tbsp honey 1 tbsp chilli sauce 1 tbsp light soy sauce 2 cloves garlic, finely chopped 2 duck legs, skin on 75g/3oz potato flour or plain flourgroundnut oil, for deep-frying 2 duck legs, skin on 75g/3oz potato flour or plain flour groundnut oil, for deep-frying 100g/3½oz red radish, finely chopped½ cucumber, halved lengthways, de-seeded and finely chopped1 red chilli, de-seeded and finely chopped (optional)1 tbsp clear rice vinegar or cider vinegar½ tsp salt1 tsp caster sugar ½ tsp Shaoxing rice wine or dry sherry1 small handful fresh coriander leaves, finely chopped 100g/3½oz red radish, finely chopped ½ cucumber, halved lengthways, de-seeded and finely chopped 1 red chilli, de-seeded and finely chopped (optional) 1 tbsp clear rice vinegar or cider vinegar ½ tsp salt 1 tsp caster sugar ½ tsp Shaoxing rice wine or dry sherry 1 small handful fresh coriander leaves, finely chopped pinch saltpinch dried chilli flakes pinch salt pinch dried chilli flakes Method For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour.Preheat the oven to 180C/350F/Gas 4. For the duck, remove the duck legs from the marinade and place, skin-side up, into a roasting tin. Place into the oven to roast for ten minutes, or until the skin is golden-brown and crisp.Increase the oven temperature to 220C/425F/Gas 7.Roast the duck legs for five more minutes, or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes.When just cool enough to handle, cut the duck into bite-sized slices and lightly dust in the potato flour, shaking off any excess.Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry, in small batches, until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper.To serve, spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately. For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. For the marinade, place all of the marinade ingredients into a small bowl and whisk well to combine. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours. For the duck, place the duck legs into a bowl and pour over the marinade. Cover with cling film and place into the fridge to marinate for at least 24 hours. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour. For the pickled radish salad, place all of the salad ingredients into a bowl and mix well to combine. Cover with cling film and set aside in the fridge for one hour. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the duck, remove the duck legs from the marinade and place, skin-side up, into a roasting tin. Place into the oven to roast for ten minutes, or until the skin is golden-brown and crisp. For the duck, remove the duck legs from the marinade and place, skin-side up, into a roasting tin. Place into the oven to roast for ten minutes, or until the skin is golden-brown and crisp. Increase the oven temperature to 220C/425F/Gas 7. Increase the oven temperature to 220C/425F/Gas 7. Roast the duck legs for five more minutes, or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes. Roast the duck legs for five more minutes, or until the duck is cooked to your liking. Remove from the oven and allow to rest for 2-3 minutes. When just cool enough to handle, cut the duck into bite-sized slices and lightly dust in the potato flour, shaking off any excess. When just cool enough to handle, cut the duck into bite-sized slices and lightly dust in the potato flour, shaking off any excess. Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry, in small batches, until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. Half-fill a wok or deep heavy-based pan with the groundnut oil and heat to 180C/350F, or until a cube of bread dropped in sizzles and turns golden-brown in 15 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully lower the duck slices into the oil and fry, in small batches, until crisp and golden-brown. Remove from the pan with a slotted spoon and drain on kitchen paper. To serve, spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately. To serve, spoon some pickled radish salad onto each of two serving plates and arrange the crispy duck slices on top. Sprinkle over a pinch of salt and some dried chilli flakes over the duck pieces and serve immediately."
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} | 0696bb725f5d2dad7e31ec5fcb69316a3917ce7213c6a1b9d551fb8f16b54f99 | Nigel Slater's toad in the hole recipe
An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toadinthehole_83871_16x9.jpg Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. 2 free-range eggs125g/4½oz plain flour150ml/5fl oz milk mixed with 150ml cold water1 level tbsp grain mustardsalt and freshly ground black pepper6 fat, herby pork sausages100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon3 tbsp dripping or lard 2 free-range eggs 125g/4½oz plain flour 150ml/5fl oz milk mixed with 150ml cold water 1 level tbsp grain mustard salt and freshly ground black pepper 6 fat, herby pork sausages 100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon 3 tbsp dripping or lard brown onion and madeira gravy brown onion and madeira gravy Method Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.Preheat the oven to 220C/425F/Gas 7.Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy. | {
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"title": "Nigel Slater's toad in the hole recipe",
"content": "An average of 4.2 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/toadinthehole_83871_16x9.jpg Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. 2 free-range eggs125g/4½oz plain flour150ml/5fl oz milk mixed with 150ml cold water1 level tbsp grain mustardsalt and freshly ground black pepper6 fat, herby pork sausages100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon3 tbsp dripping or lard 2 free-range eggs 125g/4½oz plain flour 150ml/5fl oz milk mixed with 150ml cold water 1 level tbsp grain mustard salt and freshly ground black pepper 6 fat, herby pork sausages 100g/3½oz thinly sliced prosciutto, pancetta, Serrano ham or thin streaky bacon 3 tbsp dripping or lard brown onion and madeira gravy brown onion and madeira gravy Method Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes.Preheat the oven to 220C/425F/Gas 7.Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham.Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking.Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter.Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Whisk together the eggs, flour, milk, mustard and seasoning, beating out any little lumps of flour. The consistency should be about that of ordinary double cream, but no thinner. Rest for 15 minutes. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Carefully remove the skin from each of the sausages. Wrap each piece of skinned sausage meat in a piece of cured ham. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Put the dripping or lard in a roasting tin and leave it in the oven until it is smoking. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Pour in the batter - it will sizzle softly in the hot fat - then arrange the sausages in the batter. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy. Transfer the tin back into the oven and bake for 25-30 minutes until puffed and golden. Serve with brown onion and madeira gravy."
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} | b1696369bed27aae2b6bac13fc255f409b213ddb55665c1df008f87fa5243bca | Feta and greens filo triangles recipe
An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/feta_filo_triangles_37808_16x9.jpg Serve these filo triangles straight out of the oven with the sweet chilli sauce, or they make a great next-day work lunch or part of a picnic spread. Each serving provides 360 kcal, 16g protein, 35g carbohydrates (of which 13g sugars), 17g fat (of which 5g saturates), 4g fibre and 1.5g salt. olive oil spray1 onion, finely chopped4 garlic cloves, finely chopped250g/9oz cavolo nero, trimmed of thick stems and roughly chopped250g/9oz spinach, roughly chopped250g/9oz chard, chopped (including stems)250g/9oz reduced-fat feta cheese, crumbled50g/1¾oz pine nuts, toastedbunch of dill (20g/¾oz), roughly chopped½ nutmeg, freshly grated1 unwaxed lemon, finely grated zest only6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ insalt and freshly ground black peppersesame seeds, for sprinkling olive oil spray 1 onion, finely chopped 4 garlic cloves, finely chopped 250g/9oz cavolo nero, trimmed of thick stems and roughly chopped 250g/9oz spinach, roughly chopped 250g/9oz chard, chopped (including stems) 250g/9oz reduced-fat feta cheese, crumbled 50g/1¾oz pine nuts, toasted bunch of dill (20g/¾oz), roughly chopped ½ nutmeg, freshly grated 1 unwaxed lemon, finely grated zest only 6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ in salt and freshly ground black pepper sesame seeds, for sprinkling 50g/1¾oz caster sugar50ml/2fl oz red wine vinegar400g tin chopped tomatoes½ tsp dried chilli flakes 50g/1¾oz caster sugar 50ml/2fl oz red wine vinegar 400g tin chopped tomatoes ½ tsp dried chilli flakes Method Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely.Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened.Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out.Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Serve with the warm tomato chilli sauce. Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely. Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely. Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened. Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened. Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Serve with the warm tomato chilli sauce. Serve with the warm tomato chilli sauce. | {
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"title": "Feta and greens filo triangles recipe",
"content": "An average of 3.8 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/feta_filo_triangles_37808_16x9.jpg Serve these filo triangles straight out of the oven with the sweet chilli sauce, or they make a great next-day work lunch or part of a picnic spread. Each serving provides 360 kcal, 16g protein, 35g carbohydrates (of which 13g sugars), 17g fat (of which 5g saturates), 4g fibre and 1.5g salt. olive oil spray1 onion, finely chopped4 garlic cloves, finely chopped250g/9oz cavolo nero, trimmed of thick stems and roughly chopped250g/9oz spinach, roughly chopped250g/9oz chard, chopped (including stems)250g/9oz reduced-fat feta cheese, crumbled50g/1¾oz pine nuts, toastedbunch of dill (20g/¾oz), roughly chopped½ nutmeg, freshly grated1 unwaxed lemon, finely grated zest only6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ insalt and freshly ground black peppersesame seeds, for sprinkling olive oil spray 1 onion, finely chopped 4 garlic cloves, finely chopped 250g/9oz cavolo nero, trimmed of thick stems and roughly chopped 250g/9oz spinach, roughly chopped 250g/9oz chard, chopped (including stems) 250g/9oz reduced-fat feta cheese, crumbled 50g/1¾oz pine nuts, toasted bunch of dill (20g/¾oz), roughly chopped ½ nutmeg, freshly grated 1 unwaxed lemon, finely grated zest only 6 sheets of filo pastry, each 45cm x 25cm/17½ in x 9½ in salt and freshly ground black pepper sesame seeds, for sprinkling 50g/1¾oz caster sugar50ml/2fl oz red wine vinegar400g tin chopped tomatoes½ tsp dried chilli flakes 50g/1¾oz caster sugar 50ml/2fl oz red wine vinegar 400g tin chopped tomatoes ½ tsp dried chilli flakes Method Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely.Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened.Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out.Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Serve with the warm tomato chilli sauce. Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely. Heat 10 sprays of olive oil in a large frying pan over a high heat. Add the onion and fry for 4–5 minutes, or until softened, adding a splash of water if it starts to stick. Add the garlic and cook for another 2 minutes. Add the cavolo nero and cook for 2–3 minutes until soft. Stir through the spinach and chard, then take off the heat; the spinach will have wilted only a little. Season with salt and pepper. Leave to cool completely. Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened. Meanwhile, for the sauce, put the sugar in a small saucepan over a medium-high heat and swirl gently until melted and starting to turn to a caramel. Take off the heat and immediately add the vinegar, stirring to make a syrup. Add the tomatoes, chilli flakes and a pinch of salt. Simmer for 20 minutes, or until thickened. Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. Preheat the oven to 220C/200C Fan/Gas 7. Mix the feta, pine nuts, dill, nutmeg and lemon zest into the cold greens. Divide into six portions. Unroll the filo; keep under a damp tea towel to stop the sheets drying out. Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Lay a sheet of filo on your work surface with a short edge facing you and brush the edges with a little oil. Place a portion of filling at the lower end, about 15mm/⅝in from the bottom and left hand edges and form into a triangular shape. Fold over the right half of the pastry sheet, then fold the bottom left filo corner over the filling to make a triangle. Fold the parcel up to form another triangle. Keep folding over and up until you reach the top. Seal the edge with a little oil. Spray with a little oil, sprinkle with sesame seeds and place on a baking tray. Bake for 20–25 minutes, or until golden and crispy. Serve with the warm tomato chilli sauce. Serve with the warm tomato chilli sauce."
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} | 3395eacf0036e8e6a4947e72981426a4d1df77c32cbd592924705a0b39b77357 | Posh roasted vegetables recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/posh_roasted_vegetables_37514_16x9.jpg A different take on a classic ratatouille with the vegetables arranged prettily in a dish. Serve in slices. For this recipe you will need a 25cm/10in shallow, round ovenproof dish (such as a ceramic quiche dish). 2 medium aubergines, cut into 1cm/½in slices2 red peppers, deseeded and cut into 1cm/½in slices500g/1lb 2oz courgettes, cut into 1cm/½in slices6 tbsp olive oil2 red onions, finely chopped2 garlic cloves, crushed500g/1lb 2oz tomato passata1 tsp caster sugar1 small bunch fresh basil, roughly chopped50g/1¾oz gruyère, grated (or similar vegetarian cheese, such as emmental)2–3 large tomatoes, each cut into 8 wedges2 tsp chopped fresh thyme leavessalt and freshly ground black pepper 2 medium aubergines, cut into 1cm/½in slices 2 red peppers, deseeded and cut into 1cm/½in slices 500g/1lb 2oz courgettes, cut into 1cm/½in slices 6 tbsp olive oil 2 red onions, finely chopped 2 garlic cloves, crushed 500g/1lb 2oz tomato passata 1 tsp caster sugar 1 small bunch fresh basil, roughly chopped 50g/1¾oz gruyère, grated (or similar vegetarian cheese, such as emmental) 2–3 large tomatoes, each cut into 8 wedges 2 tsp chopped fresh thyme leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C fan/Gas 7 and line two large roasting tins with baking paper.Put a mixture of the aubergines, red peppers and courgettes in each roasting tin in a single layer. Drizzle over 4 tablespoons of the oil and season well with salt and black pepper. Roast for about 25 minutes, or until lightly browned and just soft. Set aside to cool and reduce the oven temperature to 200C/180C Fan/Gas 6.Meanwhile, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for 2–3 minutes, or until soft. Add the garlic and fry for a further minute. Tip in the passata and season with the sugar and some salt and black pepper. Bring to the boil, then cover with a lid. Lower the heat and simmer for about 10 minutes, or until the onions are soft and the sauce has reduced and thickened. Add the basil.Spoon half the sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ground black pepper and sprinkle over the cheese. Spread the rest of the tomato sauce over the cheese, and then arrange the remaining vegetables and the tomato wedges in a spiral pattern on top.Sprinkle with the thyme, cover with foil and bake in the oven for 25 minutes or until bubbling. Cut into slices to serve. Preheat the oven to 220C/200C fan/Gas 7 and line two large roasting tins with baking paper. Preheat the oven to 220C/200C fan/Gas 7 and line two large roasting tins with baking paper. Put a mixture of the aubergines, red peppers and courgettes in each roasting tin in a single layer. Drizzle over 4 tablespoons of the oil and season well with salt and black pepper. Roast for about 25 minutes, or until lightly browned and just soft. Set aside to cool and reduce the oven temperature to 200C/180C Fan/Gas 6. Put a mixture of the aubergines, red peppers and courgettes in each roasting tin in a single layer. Drizzle over 4 tablespoons of the oil and season well with salt and black pepper. Roast for about 25 minutes, or until lightly browned and just soft. Set aside to cool and reduce the oven temperature to 200C/180C Fan/Gas 6. Meanwhile, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for 2–3 minutes, or until soft. Add the garlic and fry for a further minute. Meanwhile, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for 2–3 minutes, or until soft. Add the garlic and fry for a further minute. Tip in the passata and season with the sugar and some salt and black pepper. Bring to the boil, then cover with a lid. Lower the heat and simmer for about 10 minutes, or until the onions are soft and the sauce has reduced and thickened. Add the basil. Tip in the passata and season with the sugar and some salt and black pepper. Bring to the boil, then cover with a lid. Lower the heat and simmer for about 10 minutes, or until the onions are soft and the sauce has reduced and thickened. Add the basil. Spoon half the sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ground black pepper and sprinkle over the cheese. Spoon half the sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ground black pepper and sprinkle over the cheese. Spread the rest of the tomato sauce over the cheese, and then arrange the remaining vegetables and the tomato wedges in a spiral pattern on top. Spread the rest of the tomato sauce over the cheese, and then arrange the remaining vegetables and the tomato wedges in a spiral pattern on top. Sprinkle with the thyme, cover with foil and bake in the oven for 25 minutes or until bubbling. Cut into slices to serve. Sprinkle with the thyme, cover with foil and bake in the oven for 25 minutes or until bubbling. Cut into slices to serve. Recipe tips If covered and chilled in the fridge, this dish can be made up to 8 hours ahead. Simply reheat in the oven at 160C/140C Fan/Gas 3 for 25 minutes. Not all gruyère is vegetarian, so it's best to check the label if that is a priority for you. Roasting the vegetables in advance drives off any excess liquid so the final dish isn’t soggy. This dish works well on its own as a vegetarian main, or could be served with meat or fish as a side dish. | {
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"title": "Posh roasted vegetables 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/posh_roasted_vegetables_37514_16x9.jpg A different take on a classic ratatouille with the vegetables arranged prettily in a dish. Serve in slices. For this recipe you will need a 25cm/10in shallow, round ovenproof dish (such as a ceramic quiche dish). 2 medium aubergines, cut into 1cm/½in slices2 red peppers, deseeded and cut into 1cm/½in slices500g/1lb 2oz courgettes, cut into 1cm/½in slices6 tbsp olive oil2 red onions, finely chopped2 garlic cloves, crushed500g/1lb 2oz tomato passata1 tsp caster sugar1 small bunch fresh basil, roughly chopped50g/1¾oz gruyère, grated (or similar vegetarian cheese, such as emmental)2–3 large tomatoes, each cut into 8 wedges2 tsp chopped fresh thyme leavessalt and freshly ground black pepper 2 medium aubergines, cut into 1cm/½in slices 2 red peppers, deseeded and cut into 1cm/½in slices 500g/1lb 2oz courgettes, cut into 1cm/½in slices 6 tbsp olive oil 2 red onions, finely chopped 2 garlic cloves, crushed 500g/1lb 2oz tomato passata 1 tsp caster sugar 1 small bunch fresh basil, roughly chopped 50g/1¾oz gruyère, grated (or similar vegetarian cheese, such as emmental) 2–3 large tomatoes, each cut into 8 wedges 2 tsp chopped fresh thyme leaves salt and freshly ground black pepper Method Preheat the oven to 220C/200C fan/Gas 7 and line two large roasting tins with baking paper.Put a mixture of the aubergines, red peppers and courgettes in each roasting tin in a single layer. Drizzle over 4 tablespoons of the oil and season well with salt and black pepper. Roast for about 25 minutes, or until lightly browned and just soft. Set aside to cool and reduce the oven temperature to 200C/180C Fan/Gas 6.Meanwhile, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for 2–3 minutes, or until soft. Add the garlic and fry for a further minute. Tip in the passata and season with the sugar and some salt and black pepper. Bring to the boil, then cover with a lid. Lower the heat and simmer for about 10 minutes, or until the onions are soft and the sauce has reduced and thickened. Add the basil.Spoon half the sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ground black pepper and sprinkle over the cheese. Spread the rest of the tomato sauce over the cheese, and then arrange the remaining vegetables and the tomato wedges in a spiral pattern on top.Sprinkle with the thyme, cover with foil and bake in the oven for 25 minutes or until bubbling. Cut into slices to serve. Preheat the oven to 220C/200C fan/Gas 7 and line two large roasting tins with baking paper. Preheat the oven to 220C/200C fan/Gas 7 and line two large roasting tins with baking paper. Put a mixture of the aubergines, red peppers and courgettes in each roasting tin in a single layer. Drizzle over 4 tablespoons of the oil and season well with salt and black pepper. Roast for about 25 minutes, or until lightly browned and just soft. Set aside to cool and reduce the oven temperature to 200C/180C Fan/Gas 6. Put a mixture of the aubergines, red peppers and courgettes in each roasting tin in a single layer. Drizzle over 4 tablespoons of the oil and season well with salt and black pepper. Roast for about 25 minutes, or until lightly browned and just soft. Set aside to cool and reduce the oven temperature to 200C/180C Fan/Gas 6. Meanwhile, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for 2–3 minutes, or until soft. Add the garlic and fry for a further minute. Meanwhile, heat the remaining oil in a large saucepan. Add the onions and fry over a medium-high heat for 2–3 minutes, or until soft. Add the garlic and fry for a further minute. Tip in the passata and season with the sugar and some salt and black pepper. Bring to the boil, then cover with a lid. Lower the heat and simmer for about 10 minutes, or until the onions are soft and the sauce has reduced and thickened. Add the basil. Tip in the passata and season with the sugar and some salt and black pepper. Bring to the boil, then cover with a lid. Lower the heat and simmer for about 10 minutes, or until the onions are soft and the sauce has reduced and thickened. Add the basil. Spoon half the sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ground black pepper and sprinkle over the cheese. Spoon half the sauce into the base of the ovenproof dish and arrange half the roasted vegetables in a spiral pattern on top, then season with salt and ground black pepper and sprinkle over the cheese. Spread the rest of the tomato sauce over the cheese, and then arrange the remaining vegetables and the tomato wedges in a spiral pattern on top. Spread the rest of the tomato sauce over the cheese, and then arrange the remaining vegetables and the tomato wedges in a spiral pattern on top. Sprinkle with the thyme, cover with foil and bake in the oven for 25 minutes or until bubbling. Cut into slices to serve. Sprinkle with the thyme, cover with foil and bake in the oven for 25 minutes or until bubbling. Cut into slices to serve. Recipe tips If covered and chilled in the fridge, this dish can be made up to 8 hours ahead. Simply reheat in the oven at 160C/140C Fan/Gas 3 for 25 minutes. Not all gruyère is vegetarian, so it's best to check the label if that is a priority for you. Roasting the vegetables in advance drives off any excess liquid so the final dish isn’t soggy. This dish works well on its own as a vegetarian main, or could be served with meat or fish as a side dish."
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} | 50acc8b309c8e44611afbdd9f3a8594921a10ec0ea404d102654771e9a58c1ff | Fried squid recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_squid_58229_16x9.jpg Dipping the crisp batter of the fried squid in the salted egg mayo is so satisfying! 5 salted eggs180g/6¼oz mayonnaise¼ tsp caster sugar¼ tsp chilli powder 5 salted eggs 180g/6¼oz mayonnaise ¼ tsp caster sugar ¼ tsp chilli powder 55g/2oz cornflour, plus 50g/1¾oz for dredging55g/2oz gram flour1½ tsp baking powder1 tsp salt125ml/4fl oz fridge-cold soda water350g/12oz squid rings, net weight once defrosted (if frozen), drained and dried thoroughlyvegetable oil, for deep fryingfew dried curry leaves, to garnish2 red chillies, finely sliced, to garnish 55g/2oz cornflour, plus 50g/1¾oz for dredging 55g/2oz gram flour 1½ tsp baking powder 1 tsp salt 125ml/4fl oz fridge-cold soda water 350g/12oz squid rings, net weight once defrosted (if frozen), drained and dried thoroughly vegetable oil, for deep frying few dried curry leaves, to garnish 2 red chillies, finely sliced, to garnish Method To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl.Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes.Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter.Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping. To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl. Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes. Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes. Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter. Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter. Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping. | {
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"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fried_squid_58229_16x9.jpg Dipping the crisp batter of the fried squid in the salted egg mayo is so satisfying! 5 salted eggs180g/6¼oz mayonnaise¼ tsp caster sugar¼ tsp chilli powder 5 salted eggs 180g/6¼oz mayonnaise ¼ tsp caster sugar ¼ tsp chilli powder 55g/2oz cornflour, plus 50g/1¾oz for dredging55g/2oz gram flour1½ tsp baking powder1 tsp salt125ml/4fl oz fridge-cold soda water350g/12oz squid rings, net weight once defrosted (if frozen), drained and dried thoroughlyvegetable oil, for deep fryingfew dried curry leaves, to garnish2 red chillies, finely sliced, to garnish 55g/2oz cornflour, plus 50g/1¾oz for dredging 55g/2oz gram flour 1½ tsp baking powder 1 tsp salt 125ml/4fl oz fridge-cold soda water 350g/12oz squid rings, net weight once defrosted (if frozen), drained and dried thoroughly vegetable oil, for deep frying few dried curry leaves, to garnish 2 red chillies, finely sliced, to garnish Method To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl.Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes.Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter.Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping. To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the mayonnaise, bring a small saucepan of water to the boil, add the salted eggs and simmer for 15 minutes. Remove from the water and immediately place under cold running water to cool. Peel and cut the eggs open, removing the yolks. Blend the egg yolks with the other mayonnaise ingredients and 2 tablespoons water in a bowl using a hand-held stick blender. Set aside. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl. To make the fried squid, mix 55g/2oz cornflour, gram flour, baking powder and salt in a bowl. Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes. Add the cold soda water and whisk briefly until smooth. Leave the batter to rest for 20 minutes. Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter. Add 50g/1¾oz cornflour to a wide shallow bowl and dredge the squid rings through it before coating them in the batter. Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat at least 2.5cm/1in oil in a deep saucepan over a medium–high heat. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Fry the squid in small batches so that there is only ever one layer in the pan. Use chopsticks or tongs to rotate the squid rings every 30 seconds, ensuring they cook evenly. Carefully remove from the oil when they are golden and transfer to kitchen towels to drain. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping. Garnish with the curry leaves and chillies. Serve immediately with the salted egg mayonnaise on the side for dipping."
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} | 09658d8ca56d6dcb4772fc64532d9236e05da31872aeb0ec95e35ba9ca156ebd | Pan-fried ratatouille recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panfriedratatouille_9975_16x9.jpg Serve up this tried-and-tested ratatouile recipe - a perfect taste of Provence. 1 medium onion, diced1 tsp chopped garlic3 tbsp olive oil1 aubergine, diced1 courgette, diced1 red pepper, dicedpinch chilli powder2 tomatoes peeled, de-seeded and diced1 tbsp fresh coriander leaves, chopped¾ tsp saffron strands (soaked 1 tbsp warm water)squeeze lemon juicesalt and coarsely ground black pepper 1 medium onion, diced 1 tsp chopped garlic 3 tbsp olive oil 1 aubergine, diced 1 courgette, diced 1 red pepper, diced pinch chilli powder 2 tomatoes peeled, de-seeded and diced 1 tbsp fresh coriander leaves, chopped ¾ tsp saffron strands (soaked 1 tbsp warm water) squeeze lemon juice salt and coarsely ground black pepper Method Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).Soften the onion and garlic in the olive oil over a gentle heat.Add the diced aubergine, the diced courgette, diced red pepper and chilli powder.Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.Stir in the chopped tomatoes, heat through for five minutes.Add the chopped coriander and soaked saffron strands.Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve. Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices). Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices). Soften the onion and garlic in the olive oil over a gentle heat. Soften the onion and garlic in the olive oil over a gentle heat. Add the diced aubergine, the diced courgette, diced red pepper and chilli powder. Add the diced aubergine, the diced courgette, diced red pepper and chilli powder. Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper. Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper. Stir in the chopped tomatoes, heat through for five minutes. Stir in the chopped tomatoes, heat through for five minutes. Add the chopped coriander and soaked saffron strands. Add the chopped coriander and soaked saffron strands. Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve. Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve. | {
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"title": "Pan-fried ratatouille recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panfriedratatouille_9975_16x9.jpg Serve up this tried-and-tested ratatouile recipe - a perfect taste of Provence. 1 medium onion, diced1 tsp chopped garlic3 tbsp olive oil1 aubergine, diced1 courgette, diced1 red pepper, dicedpinch chilli powder2 tomatoes peeled, de-seeded and diced1 tbsp fresh coriander leaves, chopped¾ tsp saffron strands (soaked 1 tbsp warm water)squeeze lemon juicesalt and coarsely ground black pepper 1 medium onion, diced 1 tsp chopped garlic 3 tbsp olive oil 1 aubergine, diced 1 courgette, diced 1 red pepper, diced pinch chilli powder 2 tomatoes peeled, de-seeded and diced 1 tbsp fresh coriander leaves, chopped ¾ tsp saffron strands (soaked 1 tbsp warm water) squeeze lemon juice salt and coarsely ground black pepper Method Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices).Soften the onion and garlic in the olive oil over a gentle heat.Add the diced aubergine, the diced courgette, diced red pepper and chilli powder.Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper.Stir in the chopped tomatoes, heat through for five minutes.Add the chopped coriander and soaked saffron strands.Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve. Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices). Sprinkle aubergine with salt and set aside for 15 minutes before rinsing and patting dry with a cloth (to draw out any bitter juices). Soften the onion and garlic in the olive oil over a gentle heat. Soften the onion and garlic in the olive oil over a gentle heat. Add the diced aubergine, the diced courgette, diced red pepper and chilli powder. Add the diced aubergine, the diced courgette, diced red pepper and chilli powder. Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper. Stir and fry for 5-10 minutes until softened, season with salt and the coarsely ground black pepper. Stir in the chopped tomatoes, heat through for five minutes. Stir in the chopped tomatoes, heat through for five minutes. Add the chopped coriander and soaked saffron strands. Add the chopped coriander and soaked saffron strands. Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve. Sharpen with lemon juice, re-season with salt and freshly ground black pepper and serve."
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} | e1ec6499a826bac5395c779ee0376d5485140ab091625aa7ec9998798d927873 | Rick Stein's prawn croquetas recipe
An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_croquetas_58544_16x9.jpg Port-Vendres, which is between Collioure and Banyuls in the Languedoc-Roussillon region, used to be a thriving fishing port but sadly, due to overfishing, there’s now only one full-time trawler working there. The poissonnerie across the harbour still manages to stock a magnificent selection by buying from boats fishing in the Atlantic. The seafood bar there sells things like grilled sardines, squid, fruits de mer and a few Catalan specialties, including prawn croquetas. 85g/3oz butter115g/4oz plain flour350ml/12fl oz full-fat milk150ml/5fl oz double cream250g/9oz small North Atlantic prawns, cooked and peeled (defrosted and drained if frozen)salt and freshly ground black pepper 85g/3oz butter 115g/4oz plain flour 350ml/12fl oz full-fat milk 150ml/5fl oz double cream 250g/9oz small North Atlantic prawns, cooked and peeled (defrosted and drained if frozen) salt and freshly ground black pepper 700ml/1¼ pints vegetable or sunflower oil75g/2¾oz plain flour2 free-range eggs, beaten175g/6oz panko breadcrumbs 700ml/1¼ pints vegetable or sunflower oil 75g/2¾oz plain flour 2 free-range eggs, beaten 175g/6oz panko breadcrumbs Method To make the filling, melt the butter in a saucepan over a medium heat. Add the flour and cook for a minute or so. Gradually add the milk and cream, whisking well all the time to ensure there are no lumps. Increase the heat slightly and bring the sauce to the boil. Turn the heat down and cook the sauce gently for 5 minutes, stirring often, by which time it should have thickened.Stir in the prawns and season with 1 teaspoon of salt and plenty of black pepper. Spread this mixture out on a lined baking tray, cover the surface with a sheet of baking paper and leave to cool. Place the mixture in the fridge for 2 hours to firm up.Heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, eggs and breadcrumbs in three separate wide bowls.Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing about 20g/¾oz, and drop them into the flour. Mould them with your hands into rough cork shapes and dip each into the beaten egg. Finally, coat each thoroughly in the breadcrumbs. Repeat with the rest of the mixture.Lower eight croquetas at a time into the hot oil and fry for 2 minutes until crisp and lightly golden. Drain on kitchen paper and keep warm while you cook the rest. Serve immediately. To make the filling, melt the butter in a saucepan over a medium heat. Add the flour and cook for a minute or so. Gradually add the milk and cream, whisking well all the time to ensure there are no lumps. Increase the heat slightly and bring the sauce to the boil. Turn the heat down and cook the sauce gently for 5 minutes, stirring often, by which time it should have thickened. To make the filling, melt the butter in a saucepan over a medium heat. Add the flour and cook for a minute or so. Gradually add the milk and cream, whisking well all the time to ensure there are no lumps. Increase the heat slightly and bring the sauce to the boil. Turn the heat down and cook the sauce gently for 5 minutes, stirring often, by which time it should have thickened. Stir in the prawns and season with 1 teaspoon of salt and plenty of black pepper. Spread this mixture out on a lined baking tray, cover the surface with a sheet of baking paper and leave to cool. Place the mixture in the fridge for 2 hours to firm up. Stir in the prawns and season with 1 teaspoon of salt and plenty of black pepper. Spread this mixture out on a lined baking tray, cover the surface with a sheet of baking paper and leave to cool. Place the mixture in the fridge for 2 hours to firm up. Heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, eggs and breadcrumbs in three separate wide bowls. Heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, eggs and breadcrumbs in three separate wide bowls. Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing about 20g/¾oz, and drop them into the flour. Mould them with your hands into rough cork shapes and dip each into the beaten egg. Finally, coat each thoroughly in the breadcrumbs. Repeat with the rest of the mixture. Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing about 20g/¾oz, and drop them into the flour. Mould them with your hands into rough cork shapes and dip each into the beaten egg. Finally, coat each thoroughly in the breadcrumbs. Repeat with the rest of the mixture. Lower eight croquetas at a time into the hot oil and fry for 2 minutes until crisp and lightly golden. Drain on kitchen paper and keep warm while you cook the rest. Serve immediately. Lower eight croquetas at a time into the hot oil and fry for 2 minutes until crisp and lightly golden. Drain on kitchen paper and keep warm while you cook the rest. Serve immediately. | {
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"title": "Rick Stein's prawn croquetas recipe",
"content": "An average of 4.7 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawn_croquetas_58544_16x9.jpg Port-Vendres, which is between Collioure and Banyuls in the Languedoc-Roussillon region, used to be a thriving fishing port but sadly, due to overfishing, there’s now only one full-time trawler working there. The poissonnerie across the harbour still manages to stock a magnificent selection by buying from boats fishing in the Atlantic. The seafood bar there sells things like grilled sardines, squid, fruits de mer and a few Catalan specialties, including prawn croquetas. 85g/3oz butter115g/4oz plain flour350ml/12fl oz full-fat milk150ml/5fl oz double cream250g/9oz small North Atlantic prawns, cooked and peeled (defrosted and drained if frozen)salt and freshly ground black pepper 85g/3oz butter 115g/4oz plain flour 350ml/12fl oz full-fat milk 150ml/5fl oz double cream 250g/9oz small North Atlantic prawns, cooked and peeled (defrosted and drained if frozen) salt and freshly ground black pepper 700ml/1¼ pints vegetable or sunflower oil75g/2¾oz plain flour2 free-range eggs, beaten175g/6oz panko breadcrumbs 700ml/1¼ pints vegetable or sunflower oil 75g/2¾oz plain flour 2 free-range eggs, beaten 175g/6oz panko breadcrumbs Method To make the filling, melt the butter in a saucepan over a medium heat. Add the flour and cook for a minute or so. Gradually add the milk and cream, whisking well all the time to ensure there are no lumps. Increase the heat slightly and bring the sauce to the boil. Turn the heat down and cook the sauce gently for 5 minutes, stirring often, by which time it should have thickened.Stir in the prawns and season with 1 teaspoon of salt and plenty of black pepper. Spread this mixture out on a lined baking tray, cover the surface with a sheet of baking paper and leave to cool. Place the mixture in the fridge for 2 hours to firm up.Heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, eggs and breadcrumbs in three separate wide bowls.Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing about 20g/¾oz, and drop them into the flour. Mould them with your hands into rough cork shapes and dip each into the beaten egg. Finally, coat each thoroughly in the breadcrumbs. Repeat with the rest of the mixture.Lower eight croquetas at a time into the hot oil and fry for 2 minutes until crisp and lightly golden. Drain on kitchen paper and keep warm while you cook the rest. Serve immediately. To make the filling, melt the butter in a saucepan over a medium heat. Add the flour and cook for a minute or so. Gradually add the milk and cream, whisking well all the time to ensure there are no lumps. Increase the heat slightly and bring the sauce to the boil. Turn the heat down and cook the sauce gently for 5 minutes, stirring often, by which time it should have thickened. To make the filling, melt the butter in a saucepan over a medium heat. Add the flour and cook for a minute or so. Gradually add the milk and cream, whisking well all the time to ensure there are no lumps. Increase the heat slightly and bring the sauce to the boil. Turn the heat down and cook the sauce gently for 5 minutes, stirring often, by which time it should have thickened. Stir in the prawns and season with 1 teaspoon of salt and plenty of black pepper. Spread this mixture out on a lined baking tray, cover the surface with a sheet of baking paper and leave to cool. Place the mixture in the fridge for 2 hours to firm up. Stir in the prawns and season with 1 teaspoon of salt and plenty of black pepper. Spread this mixture out on a lined baking tray, cover the surface with a sheet of baking paper and leave to cool. Place the mixture in the fridge for 2 hours to firm up. Heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, eggs and breadcrumbs in three separate wide bowls. Heat the oil in a deep saucepan to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Put the flour, eggs and breadcrumbs in three separate wide bowls. Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing about 20g/¾oz, and drop them into the flour. Mould them with your hands into rough cork shapes and dip each into the beaten egg. Finally, coat each thoroughly in the breadcrumbs. Repeat with the rest of the mixture. Using two dessertspoons, scoop out eight portions of the prawn mixture, each weighing about 20g/¾oz, and drop them into the flour. Mould them with your hands into rough cork shapes and dip each into the beaten egg. Finally, coat each thoroughly in the breadcrumbs. Repeat with the rest of the mixture. Lower eight croquetas at a time into the hot oil and fry for 2 minutes until crisp and lightly golden. Drain on kitchen paper and keep warm while you cook the rest. Serve immediately. Lower eight croquetas at a time into the hot oil and fry for 2 minutes until crisp and lightly golden. Drain on kitchen paper and keep warm while you cook the rest. Serve immediately."
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} | a9adb954554dd7f43b9b225d1adb459518820d44ac0b2cda582ea8bcccd8d80c | Bruschetta with roasted garlic, burrata and basil recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bruschetta_roasted_63855_16x9.jpg Fresh flavours abound in Donna Hay’s simple but delicious loaded bruschetta – perfect as a light lunch or starter. 6 large garlic bulbsextra virgin olive oil, to drizzlesea salt flakes 6 large garlic bulbs extra virgin olive oil, to drizzle sea salt flakes 8 thick slices sourdough breadextra virgin olive oil, for brushing4 burrata 4 tomatoes, sliced, to serve 8 thick slices sourdough bread extra virgin olive oil, for brushing 4 burrata 4 tomatoes, sliced, to serve 80ml/2¾fl oz extra virgin olive oil20g/¾oz fresh basil leaves¼ tsp sea salt flakes 80ml/2¾fl oz extra virgin olive oil 20g/¾oz fresh basil leaves ¼ tsp sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately.To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised.Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised. Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Recipe tips This recipe makes 200g/7oz roast garlic, which is more than you need for this dish. Store in sterilised jars for up to three days. You can also use it in Donna’s recipe for roast garlic chicken with potato and leek gratin. | {
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"title": "Bruschetta with roasted garlic, burrata and basil 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/bruschetta_roasted_63855_16x9.jpg Fresh flavours abound in Donna Hay’s simple but delicious loaded bruschetta – perfect as a light lunch or starter. 6 large garlic bulbsextra virgin olive oil, to drizzlesea salt flakes 6 large garlic bulbs extra virgin olive oil, to drizzle sea salt flakes 8 thick slices sourdough breadextra virgin olive oil, for brushing4 burrata 4 tomatoes, sliced, to serve 8 thick slices sourdough bread extra virgin olive oil, for brushing 4 burrata 4 tomatoes, sliced, to serve 80ml/2¾fl oz extra virgin olive oil20g/¾oz fresh basil leaves¼ tsp sea salt flakes 80ml/2¾fl oz extra virgin olive oil 20g/¾oz fresh basil leaves ¼ tsp sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately.To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised.Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Preheat the oven to 200C/180C Fan/Gas 6. To make the roast garlic, place each garlic bulb on a sheet of kitchen foil. Drizzle with oil, sprinkle with salt and wrap to enclose. Place on a baking tray and roast for 40 minutes or until soft and golden. Place on a baking tray and roast for 40 minutes or until soft and golden. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately. Cool for 10 minutes, then squeeze the garlic from the skin. Transfer to a sterilised glass jar if preparing ahead, or use immediately. To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruschetta, preheat a grill pan over a high heat. Brush each sourdough slice with oil and grill, in batches, for 1 minute each side or until toasted and charred. Set aside. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised. To make the bruised basil, place the oil, basil and salt in a bowl and muddle together with a spoon until the basil is bruised. Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Spread each sourdough slice with the mashed roasted garlic and top with a burrata. Spoon the bruised basil over and serve with the sliced tomato. Recipe tips This recipe makes 200g/7oz roast garlic, which is more than you need for this dish. Store in sterilised jars for up to three days. You can also use it in Donna’s recipe for roast garlic chicken with potato and leek gratin."
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} | 77af33b67488238346e314a6a435d17bb1a44dd1a7a07eb4e22189a52b3ac5db | Mozzarella bruschetta with shaved fennel and courgette recipe
An average of 2.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buffalomozzarellabru_93627_16x9.jpg To make this rustic nibble daintier, cut rounds from the toast with a cookie cutter and pile a little topping onto each. ½ small fennel bulb, herby tops reserved 1 small yellow courgette small bunch fresh mint, torn into pieces ½ orange, skin removed, thinly sliced into rounds½ lemon, juice only3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 thick slice sourdough bread1 garlic clove, peeled, cut in half 125g/4½oz buffalo mozzarella ½ small fennel bulb, herby tops reserved 1 small yellow courgette small bunch fresh mint, torn into pieces ½ orange, skin removed, thinly sliced into rounds ½ lemon, juice only 3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 thick slice sourdough bread 1 garlic clove, peeled, cut in half 125g/4½oz buffalo mozzarella Method Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops.Add the orange slices and lemon juice and stir to combine.Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.Heat a griddle pan over a high heat until smoking hot.Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil.Tear the mozzarella in half and place onto the toasted bread.Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops. Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops. Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops. Add the orange slices and lemon juice and stir to combine. Add the orange slices and lemon juice and stir to combine. Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Heat a griddle pan over a high heat until smoking hot. Heat a griddle pan over a high heat until smoking hot. Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate. Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate. Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil. Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil. Tear the mozzarella in half and place onto the toasted bread. Tear the mozzarella in half and place onto the toasted bread. Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops. Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops. Recipe tips The quantities of ingredients in this recipe can be doubled to make a larger snack or to cater for more than one. Recommended wines Serve with a glass of chilled Mersault or White Burgundy wine. | {
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"title": "Mozzarella bruschetta with shaved fennel and courgette recipe",
"content": "An average of 2.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buffalomozzarellabru_93627_16x9.jpg To make this rustic nibble daintier, cut rounds from the toast with a cookie cutter and pile a little topping onto each. ½ small fennel bulb, herby tops reserved 1 small yellow courgette small bunch fresh mint, torn into pieces ½ orange, skin removed, thinly sliced into rounds½ lemon, juice only3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 thick slice sourdough bread1 garlic clove, peeled, cut in half 125g/4½oz buffalo mozzarella ½ small fennel bulb, herby tops reserved 1 small yellow courgette small bunch fresh mint, torn into pieces ½ orange, skin removed, thinly sliced into rounds ½ lemon, juice only 3 tbsp extra virgin olive oil sea salt and freshly ground black pepper 1 thick slice sourdough bread 1 garlic clove, peeled, cut in half 125g/4½oz buffalo mozzarella Method Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops.Add the orange slices and lemon juice and stir to combine.Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper.Heat a griddle pan over a high heat until smoking hot.Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate.Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil.Tear the mozzarella in half and place onto the toasted bread.Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops. Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops. Using a vegetable peeler, thinly shave the fennel and courgette into strips. Place into a bowl with the mint and half of the fennel tops. Add the orange slices and lemon juice and stir to combine. Add the orange slices and lemon juice and stir to combine. Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Drizzle in one tablespoon of the olive oil and season, to taste, with salt and freshly ground black pepper. Heat a griddle pan over a high heat until smoking hot. Heat a griddle pan over a high heat until smoking hot. Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate. Toast the bread well on both sides for 2-3 minutes, or until scorched with griddle pan marks. Remove from the pan and place on a plate. Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil. Rub the chargrilled sourdough bread with the cut side of the garlic and drizzle over another tablespoon of olive oil. Tear the mozzarella in half and place onto the toasted bread. Tear the mozzarella in half and place onto the toasted bread. Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops. Pile the fennel and courgette salad on top, and drizzle over the remaining olive oil. Scatter over the reserved fennel tops. Recipe tips The quantities of ingredients in this recipe can be doubled to make a larger snack or to cater for more than one. Recommended wines Serve with a glass of chilled Mersault or White Burgundy wine."
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} | 758ff4e3b7e2bfee63c8032c697da17ce84b08a48f33a647c88c897efc5880aa | Crunchy chicken with brie and tomato sauce recipe
An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_brie_and_tomato_63761_16x9.jpg Crisp chicken coated in tortilla chip crumbs is served with a quick tomato sauce and deliciously decadent melted brie sauce. oil, for greasing (any variety of cooking oil)2 chicken breast fillets (each about 150g/5½oz)1 large free-range egg, beaten2 tbsp plain flour100g/3½oz tortilla chips100g/3½oz brie, rind removed, roughly chopped100ml/3½fl oz double cream2–3 sprigs thymesalt and freshly ground black pepper oil, for greasing (any variety of cooking oil) 2 chicken breast fillets (each about 150g/5½oz) 1 large free-range egg, beaten 2 tbsp plain flour 100g/3½oz tortilla chips 100g/3½oz brie, rind removed, roughly chopped 100ml/3½fl oz double cream 2–3 sprigs thyme salt and freshly ground black pepper 400g tin plum or chopped tomatoes1 tbsp tomato purée1 tsp onion powder1 tsp garlic powder2 tbsp extra virgin olive oil1 tsp caster sugar1 tsp red or white wine vinegarsmall handful fresh basil leaves, half finely shredded 400g tin plum or chopped tomatoes 1 tbsp tomato purée 1 tsp onion powder 1 tsp garlic powder 2 tbsp extra virgin olive oil 1 tsp caster sugar 1 tsp red or white wine vinegar small handful fresh basil leaves, half finely shredded Method Preheat the oven to 220C/200C Fan/Gas 7 and lightly oil a baking tray. Season the chicken with salt and pepper on both sides.Put the beaten egg in a large shallow bowl and the flour into a second bowl. Put the tortillas in a shallow bowl and rub together until they form a rough crumb. Dip the chicken in the flour until lightly coated, shaking off any excess, then dip into the egg and finally into the tortilla crumb. Repeat the process once more to give the chicken a thick coating. Repeat with the remaining chicken breast. Place them on the oiled baking tray and bake for about 18 minutes, or until cooked through. (If your chicken breasts are larger than 150g/5½oz each, you will need to increase the cooking time or butterfly the chicken – see tip.)To make the sauce, blend the tomatoes, tomato purée, onion and garlic powders in a food processor or using a stick blender until almost smooth. Heat the oil in a saucepan, add the tomato sauce and warm through without boiling, stirring occasionally. Season with salt, pepper, a little sugar and the vinegar to taste. Stir in around 1 heaped tablespoon of the shredded basil leaves.In another pan, warm the brie and cream together with a few sprigs of thyme until the brie melts, stirring regularly. Remove the thyme and discard. The brie won’t melt completely, so if you want a smooth sauce, use a stick blender.When the chicken is ready, pour the tomato sauce into 2 warmed pasta plates or shallow bowls. Top with the chicken and pour over the creamy brie sauce. Season with ground black pepper and garnish with the remaining basil leaves to serve. Preheat the oven to 220C/200C Fan/Gas 7 and lightly oil a baking tray. Season the chicken with salt and pepper on both sides. Preheat the oven to 220C/200C Fan/Gas 7 and lightly oil a baking tray. Season the chicken with salt and pepper on both sides. Put the beaten egg in a large shallow bowl and the flour into a second bowl. Put the tortillas in a shallow bowl and rub together until they form a rough crumb. Dip the chicken in the flour until lightly coated, shaking off any excess, then dip into the egg and finally into the tortilla crumb. Repeat the process once more to give the chicken a thick coating. Repeat with the remaining chicken breast. Place them on the oiled baking tray and bake for about 18 minutes, or until cooked through. (If your chicken breasts are larger than 150g/5½oz each, you will need to increase the cooking time or butterfly the chicken – see tip.) Put the beaten egg in a large shallow bowl and the flour into a second bowl. Put the tortillas in a shallow bowl and rub together until they form a rough crumb. Dip the chicken in the flour until lightly coated, shaking off any excess, then dip into the egg and finally into the tortilla crumb. Repeat the process once more to give the chicken a thick coating. Repeat with the remaining chicken breast. Place them on the oiled baking tray and bake for about 18 minutes, or until cooked through. (If your chicken breasts are larger than 150g/5½oz each, you will need to increase the cooking time or butterfly the chicken – see tip.) To make the sauce, blend the tomatoes, tomato purée, onion and garlic powders in a food processor or using a stick blender until almost smooth. Heat the oil in a saucepan, add the tomato sauce and warm through without boiling, stirring occasionally. Season with salt, pepper, a little sugar and the vinegar to taste. Stir in around 1 heaped tablespoon of the shredded basil leaves. To make the sauce, blend the tomatoes, tomato purée, onion and garlic powders in a food processor or using a stick blender until almost smooth. Heat the oil in a saucepan, add the tomato sauce and warm through without boiling, stirring occasionally. Season with salt, pepper, a little sugar and the vinegar to taste. Stir in around 1 heaped tablespoon of the shredded basil leaves. In another pan, warm the brie and cream together with a few sprigs of thyme until the brie melts, stirring regularly. Remove the thyme and discard. The brie won’t melt completely, so if you want a smooth sauce, use a stick blender. In another pan, warm the brie and cream together with a few sprigs of thyme until the brie melts, stirring regularly. Remove the thyme and discard. The brie won’t melt completely, so if you want a smooth sauce, use a stick blender. When the chicken is ready, pour the tomato sauce into 2 warmed pasta plates or shallow bowls. Top with the chicken and pour over the creamy brie sauce. Season with ground black pepper and garnish with the remaining basil leaves to serve. When the chicken is ready, pour the tomato sauce into 2 warmed pasta plates or shallow bowls. Top with the chicken and pour over the creamy brie sauce. Season with ground black pepper and garnish with the remaining basil leaves to serve. Recipe tips To cook the chicken more quickly, you can butterfly it. Simply put the chicken on a board and carefully cut in half horizontally almost all the way through and open up like a book. Coat with the flour, egg and breadcrumbs as in the main recipe and bake for 12–14 minutes, or until cooked throughout. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Crunchy chicken with brie and tomato sauce recipe",
"content": "An average of 4.1 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_brie_and_tomato_63761_16x9.jpg Crisp chicken coated in tortilla chip crumbs is served with a quick tomato sauce and deliciously decadent melted brie sauce. oil, for greasing (any variety of cooking oil)2 chicken breast fillets (each about 150g/5½oz)1 large free-range egg, beaten2 tbsp plain flour100g/3½oz tortilla chips100g/3½oz brie, rind removed, roughly chopped100ml/3½fl oz double cream2–3 sprigs thymesalt and freshly ground black pepper oil, for greasing (any variety of cooking oil) 2 chicken breast fillets (each about 150g/5½oz) 1 large free-range egg, beaten 2 tbsp plain flour 100g/3½oz tortilla chips 100g/3½oz brie, rind removed, roughly chopped 100ml/3½fl oz double cream 2–3 sprigs thyme salt and freshly ground black pepper 400g tin plum or chopped tomatoes1 tbsp tomato purée1 tsp onion powder1 tsp garlic powder2 tbsp extra virgin olive oil1 tsp caster sugar1 tsp red or white wine vinegarsmall handful fresh basil leaves, half finely shredded 400g tin plum or chopped tomatoes 1 tbsp tomato purée 1 tsp onion powder 1 tsp garlic powder 2 tbsp extra virgin olive oil 1 tsp caster sugar 1 tsp red or white wine vinegar small handful fresh basil leaves, half finely shredded Method Preheat the oven to 220C/200C Fan/Gas 7 and lightly oil a baking tray. Season the chicken with salt and pepper on both sides.Put the beaten egg in a large shallow bowl and the flour into a second bowl. Put the tortillas in a shallow bowl and rub together until they form a rough crumb. Dip the chicken in the flour until lightly coated, shaking off any excess, then dip into the egg and finally into the tortilla crumb. Repeat the process once more to give the chicken a thick coating. Repeat with the remaining chicken breast. Place them on the oiled baking tray and bake for about 18 minutes, or until cooked through. (If your chicken breasts are larger than 150g/5½oz each, you will need to increase the cooking time or butterfly the chicken – see tip.)To make the sauce, blend the tomatoes, tomato purée, onion and garlic powders in a food processor or using a stick blender until almost smooth. Heat the oil in a saucepan, add the tomato sauce and warm through without boiling, stirring occasionally. Season with salt, pepper, a little sugar and the vinegar to taste. Stir in around 1 heaped tablespoon of the shredded basil leaves.In another pan, warm the brie and cream together with a few sprigs of thyme until the brie melts, stirring regularly. Remove the thyme and discard. The brie won’t melt completely, so if you want a smooth sauce, use a stick blender.When the chicken is ready, pour the tomato sauce into 2 warmed pasta plates or shallow bowls. Top with the chicken and pour over the creamy brie sauce. Season with ground black pepper and garnish with the remaining basil leaves to serve. Preheat the oven to 220C/200C Fan/Gas 7 and lightly oil a baking tray. Season the chicken with salt and pepper on both sides. Preheat the oven to 220C/200C Fan/Gas 7 and lightly oil a baking tray. Season the chicken with salt and pepper on both sides. Put the beaten egg in a large shallow bowl and the flour into a second bowl. Put the tortillas in a shallow bowl and rub together until they form a rough crumb. Dip the chicken in the flour until lightly coated, shaking off any excess, then dip into the egg and finally into the tortilla crumb. Repeat the process once more to give the chicken a thick coating. Repeat with the remaining chicken breast. Place them on the oiled baking tray and bake for about 18 minutes, or until cooked through. (If your chicken breasts are larger than 150g/5½oz each, you will need to increase the cooking time or butterfly the chicken – see tip.) Put the beaten egg in a large shallow bowl and the flour into a second bowl. Put the tortillas in a shallow bowl and rub together until they form a rough crumb. Dip the chicken in the flour until lightly coated, shaking off any excess, then dip into the egg and finally into the tortilla crumb. Repeat the process once more to give the chicken a thick coating. Repeat with the remaining chicken breast. Place them on the oiled baking tray and bake for about 18 minutes, or until cooked through. (If your chicken breasts are larger than 150g/5½oz each, you will need to increase the cooking time or butterfly the chicken – see tip.) To make the sauce, blend the tomatoes, tomato purée, onion and garlic powders in a food processor or using a stick blender until almost smooth. Heat the oil in a saucepan, add the tomato sauce and warm through without boiling, stirring occasionally. Season with salt, pepper, a little sugar and the vinegar to taste. Stir in around 1 heaped tablespoon of the shredded basil leaves. To make the sauce, blend the tomatoes, tomato purée, onion and garlic powders in a food processor or using a stick blender until almost smooth. Heat the oil in a saucepan, add the tomato sauce and warm through without boiling, stirring occasionally. Season with salt, pepper, a little sugar and the vinegar to taste. Stir in around 1 heaped tablespoon of the shredded basil leaves. In another pan, warm the brie and cream together with a few sprigs of thyme until the brie melts, stirring regularly. Remove the thyme and discard. The brie won’t melt completely, so if you want a smooth sauce, use a stick blender. In another pan, warm the brie and cream together with a few sprigs of thyme until the brie melts, stirring regularly. Remove the thyme and discard. The brie won’t melt completely, so if you want a smooth sauce, use a stick blender. When the chicken is ready, pour the tomato sauce into 2 warmed pasta plates or shallow bowls. Top with the chicken and pour over the creamy brie sauce. Season with ground black pepper and garnish with the remaining basil leaves to serve. When the chicken is ready, pour the tomato sauce into 2 warmed pasta plates or shallow bowls. Top with the chicken and pour over the creamy brie sauce. Season with ground black pepper and garnish with the remaining basil leaves to serve. Recipe tips To cook the chicken more quickly, you can butterfly it. Simply put the chicken on a board and carefully cut in half horizontally almost all the way through and open up like a book. Coat with the flour, egg and breadcrumbs as in the main recipe and bake for 12–14 minutes, or until cooked throughout."
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} | 51ea67db22178941988818273a6b72d37e3234553f13ac9c4ccf88cef406e1ac | Sweet potato fritters recipe
An average of 5.0 out of 5 stars from 2 ratings Made with grated rather than mashed sweet potato, these fritters are crisp and flavoursome. Serve with jambalaya or perhaps a vegetarian stew. 1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, finely chopped50g/1¾oz plain flour1 tsp baking powder1 tsp Cajun seasoning1 lemon, zest onlysalt and freshly ground black pepper1 free-range egg2 tbsp single cream250g/9oz sweet potato, peeled and coarsely gratedsmall bunch parsley (optional)oil, for frying 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 50g/1¾oz plain flour 1 tsp baking powder 1 tsp Cajun seasoning 1 lemon, zest only salt and freshly ground black pepper 1 free-range egg 2 tbsp single cream 250g/9oz sweet potato, peeled and coarsely grated small bunch parsley (optional) oil, for frying Method Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using.Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving. Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using. Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving. | {
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"title": "Sweet potato fritters recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Made with grated rather than mashed sweet potato, these fritters are crisp and flavoursome. Serve with jambalaya or perhaps a vegetarian stew. 1 tbsp olive oil1 small onion, finely chopped2 garlic cloves, finely chopped50g/1¾oz plain flour1 tsp baking powder1 tsp Cajun seasoning1 lemon, zest onlysalt and freshly ground black pepper1 free-range egg2 tbsp single cream250g/9oz sweet potato, peeled and coarsely gratedsmall bunch parsley (optional)oil, for frying 1 tbsp olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 50g/1¾oz plain flour 1 tsp baking powder 1 tsp Cajun seasoning 1 lemon, zest only salt and freshly ground black pepper 1 free-range egg 2 tbsp single cream 250g/9oz sweet potato, peeled and coarsely grated small bunch parsley (optional) oil, for frying Method Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using.Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving. Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Heat the oil in a small frying pan. Add the onion and cook until soft, translucent and starting to caramelise. Add the garlic and continue to cook for 2-3 minutes. Remove from the heat and leave to cool down. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using. Put the flour into a bowl and add the baking powder, Cajun seasoning, lemon zest and plenty of salt and pepper. Mix thoroughly. Break in the egg and mix until you have a thick, roux-like paste, then stir in the cream to loosen the batter. Add the onion, garlic, sweet potato and parsley if using. Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Use a scant amount of olive oil to coat the base of a large frying pan. Put heaped tablespoons of the batter onto the frying pan, smoothing out into flat rounds as you go. Cook for 3-4 minutes on each side until crisp and brown. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving. Remove from the pan and continue until you have used up all the batter. Drain onto kitchen towel and keep warm before serving."
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} | 069bdde7e839eb1bc1caff8ef7287484c2d7b41facc2962fa64f1cf29771afde | Chocolate fondue recipe
Chocolate, orange and spice fondue An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_fondue_73345_16x9.jpg Orange and spice make this chocolate fondue so nice. Serve with cubes of madeira cake, leftover Christmas pudding and fruit. 250ml/9fl oz whipping cream50ml/2fl oz milkpiece paired orange zest1 cinnamon stick, broken up½ vanilla pod, split lengthways1 chipotle chilli, splitfew cloves1 tsp allspice berries, lightly crushed2 blades mace½ tsp peppercorns, lightly crushed1 tbsp ground ginger350g/12oz dark chocolate generous pinch of salt100ml/3½fl oz syrup from a jar of stem ginger1-2 tbsp rum, brandy or ginger wine (optional) 250ml/9fl oz whipping cream 50ml/2fl oz milk piece paired orange zest 1 cinnamon stick, broken up ½ vanilla pod, split lengthways 1 chipotle chilli, split few cloves 1 tsp allspice berries, lightly crushed 2 blades mace ½ tsp peppercorns, lightly crushed 1 tbsp ground ginger 350g/12oz dark chocolate generous pinch of salt 100ml/3½fl oz syrup from a jar of stem ginger 1-2 tbsp rum, brandy or ginger wine (optional) cubes madeira cakecubes leftover Christmas pudding or cakepieces of fruit, such as mango, physalis, mandarin segments or pears cubes madeira cake cubes leftover Christmas pudding or cake pieces of fruit, such as mango, physalis, mandarin segments or pears Method Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger. Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan. Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce. Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split.Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit. Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger. Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger. Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan. Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan. Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce. Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce. Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split. Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split. Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit. Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit. | {
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"title": "Chocolate fondue recipe",
"content": "Chocolate, orange and spice fondue An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_fondue_73345_16x9.jpg Orange and spice make this chocolate fondue so nice. Serve with cubes of madeira cake, leftover Christmas pudding and fruit. 250ml/9fl oz whipping cream50ml/2fl oz milkpiece paired orange zest1 cinnamon stick, broken up½ vanilla pod, split lengthways1 chipotle chilli, splitfew cloves1 tsp allspice berries, lightly crushed2 blades mace½ tsp peppercorns, lightly crushed1 tbsp ground ginger350g/12oz dark chocolate generous pinch of salt100ml/3½fl oz syrup from a jar of stem ginger1-2 tbsp rum, brandy or ginger wine (optional) 250ml/9fl oz whipping cream 50ml/2fl oz milk piece paired orange zest 1 cinnamon stick, broken up ½ vanilla pod, split lengthways 1 chipotle chilli, split few cloves 1 tsp allspice berries, lightly crushed 2 blades mace ½ tsp peppercorns, lightly crushed 1 tbsp ground ginger 350g/12oz dark chocolate generous pinch of salt 100ml/3½fl oz syrup from a jar of stem ginger 1-2 tbsp rum, brandy or ginger wine (optional) cubes madeira cakecubes leftover Christmas pudding or cakepieces of fruit, such as mango, physalis, mandarin segments or pears cubes madeira cake cubes leftover Christmas pudding or cake pieces of fruit, such as mango, physalis, mandarin segments or pears Method Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger. Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan. Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce. Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split.Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit. Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger. Put the whipping cream and milk into a saucepan along with the orange zest, cinnamon stick, vanilla pod, chilli, cloves, allspice berries, mace, peppercorns and ginger. Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan. Slowly bring up to the boil, then remove from the heat and leave to infuse until the cream returns to room temperature. Strain through a sieve into a clean saucepan. Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce. Break up the chocolate and it add to the cream. Melt the chocolate into the cream over a gentle heat until the chocolate has melted, whisking regularly and then constantly towards to the end until you have a smooth sauce. Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split. Transfer to a fondue bowl and leave to stand for 10 minutes, then if necessary, start reheating very gently with a tea light or fondue burner underneath. Keep an eye on this while eating as you do not want it to start over-heating – it will split. Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit. Serve with cubes of madeira cake, leftover Christmas pudding or cake, or any fruit."
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} | 139730979fb4aaa17006f235ca911b7ede86138d8741d3dd3a30e77995c23560 | Easy Madeira cake recipe
An average of 3.8 out of 5 stars from 5 ratings Perfect with a glass of madeira or sherry, madeira cake is so good to have around at Christmas. As it’s denser than the average sponge, it is also perfect for trifle. 250g/9oz butter, softened, plus extra for greasing200g/7oz caster sugar2 clementines, zest and juice only300g/10½oz plain flour2 tsp baking powderpinch salt3 free-range eggs2 tbsp caster sugar, for the topping 250g/9oz butter, softened, plus extra for greasing 200g/7oz caster sugar 2 clementines, zest and juice only 300g/10½oz plain flour 2 tsp baking powder pinch salt 3 free-range eggs 2 tbsp caster sugar, for the topping Method Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin.Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge.Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Remove from the oven and leave to cool in the tin before transferring to a wire rack. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge. Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Remove from the oven and leave to cool in the tin before transferring to a wire rack. Remove from the oven and leave to cool in the tin before transferring to a wire rack. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy Madeira cake recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings Perfect with a glass of madeira or sherry, madeira cake is so good to have around at Christmas. As it’s denser than the average sponge, it is also perfect for trifle. 250g/9oz butter, softened, plus extra for greasing200g/7oz caster sugar2 clementines, zest and juice only300g/10½oz plain flour2 tsp baking powderpinch salt3 free-range eggs2 tbsp caster sugar, for the topping 250g/9oz butter, softened, plus extra for greasing 200g/7oz caster sugar 2 clementines, zest and juice only 300g/10½oz plain flour 2 tsp baking powder pinch salt 3 free-range eggs 2 tbsp caster sugar, for the topping Method Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin.Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge.Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Remove from the oven and leave to cool in the tin before transferring to a wire rack. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin. Preheat the oven to 170C/150C Fan/Gas 3. Butter and line a large loaf tin. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Cream together the butter, caster sugar and clementine zest – you can do this either in a stand mixer or with hand-held electric beaters. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Mix the flour and baking powder together with a pinch of salt. Add the eggs one at a time to the sugar and butter mixture, sprinkling over a couple of tablespoons of flour with each addition and mixing well. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge. Fold in the rest of the flour followed by the clementine juice – the texture will be slightly firmer than the dropping consistency you need for a lighter sponge. Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Scrape the batter into the prepared tin and sprinkle with the caster sugar. Bake in the oven for between 55–60 minutes, or until a cake skewer comes out clean. The cake will be a rich golden-brown and may have cracked lengthways down the middle – this is normal for a madeira cake. Remove from the oven and leave to cool in the tin before transferring to a wire rack. Remove from the oven and leave to cool in the tin before transferring to a wire rack."
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} | 67a7ba35eadc9cb78a30aa27503f1a97f939749216708507bbf5a322d3a16851 | Lamb shank tagine with figs recipe
An average of 3.3 out of 5 stars from 3 ratings This dish is a good one to make ahead of time. Prepare up until the stage where it needs skimming, cool and refrigerate; then heat for the final half hour after adding the figs. The dried figs give a lovely sweet/sour combination with the preserved lemon. 2 tbsp olive oil4 lamb shanks2 onions, thickly sliced4 garlic cloves, finely chopped1 tsp ground coriander1 tsp ground cumin½ tsp cayenne pepper½ tsp ground cinnamon½ tsp ground cardamom½ tsp ground ginger600ml/20fl oz chicken stocklarge pinch saffron, soaked in warm watersalt and freshly ground black pepper1 tbsp honey12 dried figs1 tbsp preserved lemon, finely chopped1 tbsp lemon juice 2 tbsp olive oil 4 lamb shanks 2 onions, thickly sliced 4 garlic cloves, finely chopped 1 tsp ground coriander 1 tsp ground cumin ½ tsp cayenne pepper ½ tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground ginger 600ml/20fl oz chicken stock large pinch saffron, soaked in warm water salt and freshly ground black pepper 1 tbsp honey 12 dried figs 1 tbsp preserved lemon, finely chopped 1 tbsp lemon juice few parsley leavesfew mint leaves few parsley leaves few mint leaves Method Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes.Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste.Serve the tagine garnished with parsley and mint leaves. Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes. Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes. Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste. Serve the tagine garnished with parsley and mint leaves. Serve the tagine garnished with parsley and mint leaves. | {
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"title": "Lamb shank tagine with figs recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings This dish is a good one to make ahead of time. Prepare up until the stage where it needs skimming, cool and refrigerate; then heat for the final half hour after adding the figs. The dried figs give a lovely sweet/sour combination with the preserved lemon. 2 tbsp olive oil4 lamb shanks2 onions, thickly sliced4 garlic cloves, finely chopped1 tsp ground coriander1 tsp ground cumin½ tsp cayenne pepper½ tsp ground cinnamon½ tsp ground cardamom½ tsp ground ginger600ml/20fl oz chicken stocklarge pinch saffron, soaked in warm watersalt and freshly ground black pepper1 tbsp honey12 dried figs1 tbsp preserved lemon, finely chopped1 tbsp lemon juice 2 tbsp olive oil 4 lamb shanks 2 onions, thickly sliced 4 garlic cloves, finely chopped 1 tsp ground coriander 1 tsp ground cumin ½ tsp cayenne pepper ½ tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground ginger 600ml/20fl oz chicken stock large pinch saffron, soaked in warm water salt and freshly ground black pepper 1 tbsp honey 12 dried figs 1 tbsp preserved lemon, finely chopped 1 tbsp lemon juice few parsley leavesfew mint leaves few parsley leaves few mint leaves Method Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes.Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste.Serve the tagine garnished with parsley and mint leaves. Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes. Heat the olive oil in a large casserole. Add the shanks, two at a time, and brown well on all sides. Remove the shanks from the casserole and add the onions. Fry for several minutes until starting to take on some colour, then add the garlic and spices. Cook for a couple more minutes. Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Pour in the chicken stock, saffron and soaking water. Return the shanks to the saucepan and season well with salt and pepper. Bring to the boil, then turn down and cover. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Cook for around two hours, or until the shanks are tender. Remove the shanks from the casserole and skim off the excess fat. Return the shanks to the casserole and add the honey, figs and preserved lemon. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste. Continue to cook on a medium heat, uncovered, for a further half an hour, to soften the figs and reduce down the volume of liquid. Stir through the lemon juice and taste for seasoning. Add salt and pepper, to taste. Serve the tagine garnished with parsley and mint leaves. Serve the tagine garnished with parsley and mint leaves."
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} | 942295eb8123dc5429222fff243bc4d6e6ec5f39eec8acc4783e0237600fdf6d | Californian sourdough chicken open sandwich recipe
An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/californian_sourdough_59703_16x9.jpg This is my wife’s combo idea and a celebration of really great Californian sourdough bread. 1 large chicken breast, skin removed2 large slices sourdough bread1 tbsp extra virgin olive oil1 small Little Gem lettuce, leaves separated2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced1 avocado, peeled, stone removed, slicedsalt and black pepper 1 large chicken breast, skin removed 2 large slices sourdough bread 1 tbsp extra virgin olive oil 1 small Little Gem lettuce, leaves separated 2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced 1 avocado, peeled, stone removed, sliced salt and black pepper 1½ tbsp soured cream1½ tbsp mayonnaise1 tsp Chipotles en adobo sauce 1½ tbsp soured cream 1½ tbsp mayonnaise 1 tsp Chipotles en adobo sauce Method Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally.To make the dressing, mix the ingredients together in a bowl and set aside. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately. Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally. Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally. To make the dressing, mix the ingredients together in a bowl and set aside. To make the dressing, mix the ingredients together in a bowl and set aside. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately. | {
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"content": "An average of 4.4 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/californian_sourdough_59703_16x9.jpg This is my wife’s combo idea and a celebration of really great Californian sourdough bread. 1 large chicken breast, skin removed2 large slices sourdough bread1 tbsp extra virgin olive oil1 small Little Gem lettuce, leaves separated2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced1 avocado, peeled, stone removed, slicedsalt and black pepper 1 large chicken breast, skin removed 2 large slices sourdough bread 1 tbsp extra virgin olive oil 1 small Little Gem lettuce, leaves separated 2 tomatoes, preferably a sweet, deep-flavoured heirloom variety, thinly sliced 1 avocado, peeled, stone removed, sliced salt and black pepper 1½ tbsp soured cream1½ tbsp mayonnaise1 tsp Chipotles en adobo sauce 1½ tbsp soured cream 1½ tbsp mayonnaise 1 tsp Chipotles en adobo sauce Method Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally.To make the dressing, mix the ingredients together in a bowl and set aside. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately. Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally. Place the chicken in a saucepan and cover with cold water. Bring the water to the boil over a medium heat then simmer for 10–12 minutes or until cooked through. Remove to a plate, cool and slice diagonally. To make the dressing, mix the ingredients together in a bowl and set aside. To make the dressing, mix the ingredients together in a bowl and set aside. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Brush the sourdough with the olive oil and toast on a hot griddle pan until crisp and charred. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately. Top the toast with the lettuce, chicken, tomato and avocado. Season with salt and pepper, then drizzle over the dressing. Serve immediately."
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} | 8e79a77e1697e40324514fa1bcd2ddc6d8f8b9ff879d97d9ab29e6147bc36047 | Coq au vin recipe
An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coq_au_vin_15354_16x9.jpg Simon Hopkinson’s coq au vin recipe emphasises the rustic charm and comforting flavour of classic French food. 1 bottle good-quality red wine (preferably Pinot Noir)1 tbsp redcurrant jelly1 small onion, chopped 2 sticks celery, chopped1 carrot, chopped4 garlic cloves, un-peeled, bruised3-4 sprigs fresh thyme2 bay leaves2 cloves 1 bottle good-quality red wine (preferably Pinot Noir) 1 tbsp redcurrant jelly 1 small onion, chopped 2 sticks celery, chopped 1 carrot, chopped 4 garlic cloves, un-peeled, bruised 3-4 sprigs fresh thyme 2 bay leaves 2 cloves 4 large chicken legs (with thighs), skin removed1 tbsp olive oil, plus extra for shallow frying 100g/3½oz smoked pancetta cubes salt and freshly ground black pepper1 tbsp plain flour25g/1oz butter20 button onions, peeled 20 button mushrooms3 tbsp cognacolive oil, for shallow frying4 thick slices of good-quality white bread, crusts removed, cut into triangles3-4 tbsp chopped fresh parsleyboiled or steamed potatoes, to serve 4 large chicken legs (with thighs), skin removed 1 tbsp olive oil, plus extra for shallow frying 100g/3½oz smoked pancetta cubes salt and freshly ground black pepper 1 tbsp plain flour 25g/1oz butter 20 button onions, peeled 20 button mushrooms 3 tbsp cognac olive oil, for shallow frying 4 thick slices of good-quality white bread, crusts removed, cut into triangles 3-4 tbsp chopped fresh parsley boiled or steamed potatoes, to serve Method Place the marinade ingredients into a casserole dish and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight.Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside.Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.)Heat 2.5cm/1in depth of vegetable oil in a heavy-based frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Shallow fry the bread triangles for 2-3 minutes on each side, or until golden-brown. Remove with a slotted spoon. Finally, dip one edge of the fried bread into the hot coq au vin sauce, then into the parsley.Serve the coq au vin with simply boiled or steamed potatoes and with the bread triangles. Place the marinade ingredients into a casserole dish and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight. Place the marinade ingredients into a casserole dish and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight. Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve. Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside. Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.) Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.) Heat 2.5cm/1in depth of vegetable oil in a heavy-based frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Shallow fry the bread triangles for 2-3 minutes on each side, or until golden-brown. Remove with a slotted spoon. Finally, dip one edge of the fried bread into the hot coq au vin sauce, then into the parsley. Heat 2.5cm/1in depth of vegetable oil in a heavy-based frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Shallow fry the bread triangles for 2-3 minutes on each side, or until golden-brown. Remove with a slotted spoon. Finally, dip one edge of the fried bread into the hot coq au vin sauce, then into the parsley. Serve the coq au vin with simply boiled or steamed potatoes and with the bread triangles. Serve the coq au vin with simply boiled or steamed potatoes and with the bread triangles. Recipe tips A good coq au vin tastes infinitely better re-heated the next day. This also allows for any fat that has collected on the surface to be easily removed, having solidified in the fridge. | {
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"content": "An average of 4.9 out of 5 stars from 31 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/coq_au_vin_15354_16x9.jpg Simon Hopkinson’s coq au vin recipe emphasises the rustic charm and comforting flavour of classic French food. 1 bottle good-quality red wine (preferably Pinot Noir)1 tbsp redcurrant jelly1 small onion, chopped 2 sticks celery, chopped1 carrot, chopped4 garlic cloves, un-peeled, bruised3-4 sprigs fresh thyme2 bay leaves2 cloves 1 bottle good-quality red wine (preferably Pinot Noir) 1 tbsp redcurrant jelly 1 small onion, chopped 2 sticks celery, chopped 1 carrot, chopped 4 garlic cloves, un-peeled, bruised 3-4 sprigs fresh thyme 2 bay leaves 2 cloves 4 large chicken legs (with thighs), skin removed1 tbsp olive oil, plus extra for shallow frying 100g/3½oz smoked pancetta cubes salt and freshly ground black pepper1 tbsp plain flour25g/1oz butter20 button onions, peeled 20 button mushrooms3 tbsp cognacolive oil, for shallow frying4 thick slices of good-quality white bread, crusts removed, cut into triangles3-4 tbsp chopped fresh parsleyboiled or steamed potatoes, to serve 4 large chicken legs (with thighs), skin removed 1 tbsp olive oil, plus extra for shallow frying 100g/3½oz smoked pancetta cubes salt and freshly ground black pepper 1 tbsp plain flour 25g/1oz butter 20 button onions, peeled 20 button mushrooms 3 tbsp cognac olive oil, for shallow frying 4 thick slices of good-quality white bread, crusts removed, cut into triangles 3-4 tbsp chopped fresh parsley boiled or steamed potatoes, to serve Method Place the marinade ingredients into a casserole dish and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight.Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside.Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.)Heat 2.5cm/1in depth of vegetable oil in a heavy-based frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Shallow fry the bread triangles for 2-3 minutes on each side, or until golden-brown. Remove with a slotted spoon. Finally, dip one edge of the fried bread into the hot coq au vin sauce, then into the parsley.Serve the coq au vin with simply boiled or steamed potatoes and with the bread triangles. Place the marinade ingredients into a casserole dish and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight. Place the marinade ingredients into a casserole dish and bring to the boil. Allow the volume of liquid to reduce by one-third and strain into a clean, non-reactive bowl and set aside to cool. Place the chicken pieces into the marinade, cover and leave to chill in the fridge for at least 5-6 hours or, preferably, overnight. Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve. Warm the olive oil in the casserole dish and gently fry the pancetta until golden-brown. Remove with a slotted spoon and reserve. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside. Remove the chicken joints from the marinade, setting the liquid aside. Season the chicken joints with salt and freshly ground black pepper. Dredge the joints in the flour, and then fry until golden-brown in a little olive oil. Remove with a slotted spoon and set aside. Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.) Add the butter to the dish and place the onions and mushrooms into the casserole and fry gently for 10 minutes, or until golden-brown. Remove any excess fat with a spoon and return the chicken and bacon to the pot, turn up the heat and pour over the cognac. Set alight, allow the flames to die down and then add the reserved, reduced wine. Gently simmer for one hour. (Alternatively, cook the casserole in an oven preheated to 170C/325F/Gas 3.) Heat 2.5cm/1in depth of vegetable oil in a heavy-based frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Shallow fry the bread triangles for 2-3 minutes on each side, or until golden-brown. Remove with a slotted spoon. Finally, dip one edge of the fried bread into the hot coq au vin sauce, then into the parsley. Heat 2.5cm/1in depth of vegetable oil in a heavy-based frying pan. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Shallow fry the bread triangles for 2-3 minutes on each side, or until golden-brown. Remove with a slotted spoon. Finally, dip one edge of the fried bread into the hot coq au vin sauce, then into the parsley. Serve the coq au vin with simply boiled or steamed potatoes and with the bread triangles. Serve the coq au vin with simply boiled or steamed potatoes and with the bread triangles. Recipe tips A good coq au vin tastes infinitely better re-heated the next day. This also allows for any fat that has collected on the surface to be easily removed, having solidified in the fridge."
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} | a77783dfbd88e91e02d4f4430178d1dcff6e59a76cc7d67e796b876ab791d9e6 | Baked pappardelle with pancetta and porcini recipe
An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_pappardelle_with_21046_16x9.jpg Bake pasta for a bubbling sharing-at-the-table dish. Can you resist the aroma of cheese, pancetta and porcini? 500ml/18fl oz milk20g/¾oz dried porcini mushrooms40g/1½oz butter25g/1oz plain floursalt and freshly ground black pepper100g/4oz pappardelle50g/2oz pancetta, cut into 2cm/1in pieces4-5 tbsp freshly grated parmesan 500ml/18fl oz milk 20g/¾oz dried porcini mushrooms 40g/1½oz butter 25g/1oz plain flour salt and freshly ground black pepper 100g/4oz pappardelle 50g/2oz pancetta, cut into 2cm/1in pieces 4-5 tbsp freshly grated parmesan Method Preheat the oven to 190C/375F/Gas 5.Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside.Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Serve the dish piping hot at the dinner table and have extra cheese at the ready. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Serve the dish piping hot at the dinner table and have extra cheese at the ready. Serve the dish piping hot at the dinner table and have extra cheese at the ready. | {
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"title": "Baked pappardelle with pancetta and porcini recipe",
"content": "An average of 4.8 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/baked_pappardelle_with_21046_16x9.jpg Bake pasta for a bubbling sharing-at-the-table dish. Can you resist the aroma of cheese, pancetta and porcini? 500ml/18fl oz milk20g/¾oz dried porcini mushrooms40g/1½oz butter25g/1oz plain floursalt and freshly ground black pepper100g/4oz pappardelle50g/2oz pancetta, cut into 2cm/1in pieces4-5 tbsp freshly grated parmesan 500ml/18fl oz milk 20g/¾oz dried porcini mushrooms 40g/1½oz butter 25g/1oz plain flour salt and freshly ground black pepper 100g/4oz pappardelle 50g/2oz pancetta, cut into 2cm/1in pieces 4-5 tbsp freshly grated parmesan Method Preheat the oven to 190C/375F/Gas 5.Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside.Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Serve the dish piping hot at the dinner table and have extra cheese at the ready. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Warm the milk in a saucepan, add the porcini mushrooms, remove from the heat and soak for 10 minutes. Strain through a sieve suspended over a bowl, pressing lightly on the mushrooms with the back of ladle to extract all the milk. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Heat the butter in a clean saucepan, add the flour and stir over a low heat for 2-3 minutes without colouring the roux. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside. Pour in the porcini-flavoured milk all in one go and whisk together vigorously until smooth. Cook the sauce for a further 10 minutes, or until the sauce has thickened. Season lightly with salt and freshly ground black pepper and set aside. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Bring a large pan of salted water to a rolling boil. Add the pasta and cook until al dente. Drain in a colander, tip into a roomy bowl and carefully stir in the sauce, porcini and pancetta until well combined. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Place the pasta into a lightly buttered oven-proof dish. Smooth the surface and cover with two tablespoons of the parmesan. Bake in the oven for 30-40 minutes, or until bubbling around the edges and golden-brown. Serve the dish piping hot at the dinner table and have extra cheese at the ready. Serve the dish piping hot at the dinner table and have extra cheese at the ready."
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} | ab07b1dc79386c4297e9203b52cd3657548e896dd91ec15b541576fff29fe945 | Tea-time mackerel recipe
An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tea-time_mackerel_16856_16x9.jpg This is basically a posh cheese on toast - made with smoked fish, silky cream and parmesan. The fresh horseradish gives a lovely kick. Leave out or add a sprinkling of chillies instead – as always it’s up to you! 4 thickish slices bread2 smoked mackerel fillets5 tbsp double cream 60g/2¼oz parmesan freshly ground black pepper1 tbsp chopped chivesfresh horseradish, to taste 4 thickish slices bread 2 smoked mackerel fillets 5 tbsp double cream 60g/2¼oz parmesan freshly ground black pepper 1 tbsp chopped chives fresh horseradish, to taste Method Have four slices of your favourite bread ready toasting under the grill.Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again.Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown. Have four slices of your favourite bread ready toasting under the grill. Have four slices of your favourite bread ready toasting under the grill. Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again. Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again. Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown. Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown. | {
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"title": "Tea-time mackerel recipe",
"content": "An average of 4.9 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tea-time_mackerel_16856_16x9.jpg This is basically a posh cheese on toast - made with smoked fish, silky cream and parmesan. The fresh horseradish gives a lovely kick. Leave out or add a sprinkling of chillies instead – as always it’s up to you! 4 thickish slices bread2 smoked mackerel fillets5 tbsp double cream 60g/2¼oz parmesan freshly ground black pepper1 tbsp chopped chivesfresh horseradish, to taste 4 thickish slices bread 2 smoked mackerel fillets 5 tbsp double cream 60g/2¼oz parmesan freshly ground black pepper 1 tbsp chopped chives fresh horseradish, to taste Method Have four slices of your favourite bread ready toasting under the grill.Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again.Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown. Have four slices of your favourite bread ready toasting under the grill. Have four slices of your favourite bread ready toasting under the grill. Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again. Peel the skin off the mackerel and flake into a bowl. Add four tablespoons of double cream, grate in 50g/2oz of parmesan, add a pinch of black pepper and mix with a fork. Add a spoonful of chopped chives and some grated horseradish, and mix again. Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown. Pile the mixture onto the toast. Add a final drizzle of cream and a scattering of grated parmesan and put them under the grill for 3-4 minutes. Serve when they start to bubble and brown."
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} | 443a6e31f3fdcb96d8ec0d0ae857e300e87abd5df1c2b58af09a0b42e976cd71 | Plain scones with jam and cream recipe
An average of 5.0 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/scones_with_jam_and_10035_16x9.jpg A batch of plain scones can be knocked up from scratch in around half an hour, using this simple recipe. Because everyone feels better after a delicious cream tea. 225g/8oz self-raising flour, plus extra for dustingpinch of salt55g/2oz cold butter, cut into cubes25g/1oz caster sugar150ml/5fl oz milk 225g/8oz self-raising flour, plus extra for dusting pinch of salt 55g/2oz cold butter, cut into cubes 25g/1oz caster sugar 150ml/5fl oz milk 500g/1lb 1oz clotted cream1 large jar raspberry jam 500g/1lb 1oz clotted cream 1 large jar raspberry jam Method Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Serve the scones with clotted cream and raspberry jam. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Serve the scones with clotted cream and raspberry jam. Serve the scones with clotted cream and raspberry jam. | {
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"title": "Plain scones with jam and cream 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/scones_with_jam_and_10035_16x9.jpg A batch of plain scones can be knocked up from scratch in around half an hour, using this simple recipe. Because everyone feels better after a delicious cream tea. 225g/8oz self-raising flour, plus extra for dustingpinch of salt55g/2oz cold butter, cut into cubes25g/1oz caster sugar150ml/5fl oz milk 225g/8oz self-raising flour, plus extra for dusting pinch of salt 55g/2oz cold butter, cut into cubes 25g/1oz caster sugar 150ml/5fl oz milk 500g/1lb 1oz clotted cream1 large jar raspberry jam 500g/1lb 1oz clotted cream 1 large jar raspberry jam Method Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Serve the scones with clotted cream and raspberry jam. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Sift the flour and salt into a bowl. Using your fingertips, lightly rub the butter into the flour until the mixture resembles breadcrumbs. Add the sugar and the milk and lightly mix until just combined. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Tip the mixture out onto a lightly floured work surface. Using the palm of your hand, flatten out the dough out until it is about 2cm/1in thick. Cut out 8-12 scones using a 5cm/2in fluted cutter. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Place the scones on to the lined baking tray and bake for 12-15 minutes, or until the scones are golden-brown and well-risen. Remove from the oven and place onto a wire rack until cool enough to handle. Serve the scones with clotted cream and raspberry jam. Serve the scones with clotted cream and raspberry jam."
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} | 01abaaaf8cf711610abf1d7d9e0756aa561ecb4337ea4f37f3fa713e3404312d | Greek salad with crispy feta recipe
An average of 4.3 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/greek_salad_with_crispy_94804_16x9.jpg Take Greek salad to the next level by frying the feta until crisp – once you’ve tried it, you’ll never go back. 1½ tsp olive oil1½ tsp red wine vinegar½ tsp dried oregano, plus extra to serve 1 garlic clove, crushed 1 red onion, finely sliced1 wholemeal pitta bread½ cucumber, roughly chopped1 small green pepper, deseeded and roughly chopped300g/10½oz tomatoes, roughly chopped50g/1¾oz pomegranate seedssalt 1½ tsp olive oil 1½ tsp red wine vinegar ½ tsp dried oregano, plus extra to serve 1 garlic clove, crushed 1 red onion, finely sliced 1 wholemeal pitta bread ½ cucumber, roughly chopped 1 small green pepper, deseeded and roughly chopped 300g/10½oz tomatoes, roughly chopped 50g/1¾oz pomegranate seeds salt 1 tsp olive oil200g/7oz reduced-fat feta, drained and patted dry on kitchen paper 1 tsp olive oil 200g/7oz reduced-fat feta, drained and patted dry on kitchen paper Method Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a large bowl. Add the onion, give everything a good mix, then set aside for 10 minutes to allow the onions to soften.Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces.To make the crispy feta, heat the oil in a non-stick frying pan over a medium heat. Break the block of feta in half, lay the pieces in the pan and cook without moving for 4–5 minutes until the underside is crisp and golden. Leave to cool slightly then carefully remove from the pan using a fish slice or palette knife.Add the pitta bread pieces, cucumber, pepper, tomatoes and pomegranate seeds to the bowl of red onions and toss together. Divide the salad between two bowls and top with the feta and a pinch of oregano. Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a large bowl. Add the onion, give everything a good mix, then set aside for 10 minutes to allow the onions to soften. Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a large bowl. Add the onion, give everything a good mix, then set aside for 10 minutes to allow the onions to soften. Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces. Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces. To make the crispy feta, heat the oil in a non-stick frying pan over a medium heat. Break the block of feta in half, lay the pieces in the pan and cook without moving for 4–5 minutes until the underside is crisp and golden. Leave to cool slightly then carefully remove from the pan using a fish slice or palette knife. To make the crispy feta, heat the oil in a non-stick frying pan over a medium heat. Break the block of feta in half, lay the pieces in the pan and cook without moving for 4–5 minutes until the underside is crisp and golden. Leave to cool slightly then carefully remove from the pan using a fish slice or palette knife. Add the pitta bread pieces, cucumber, pepper, tomatoes and pomegranate seeds to the bowl of red onions and toss together. Divide the salad between two bowls and top with the feta and a pinch of oregano. Add the pitta bread pieces, cucumber, pepper, tomatoes and pomegranate seeds to the bowl of red onions and toss together. Divide the salad between two bowls and top with the feta and a pinch of oregano. | {
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"title": "Greek salad with crispy feta 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/greek_salad_with_crispy_94804_16x9.jpg Take Greek salad to the next level by frying the feta until crisp – once you’ve tried it, you’ll never go back. 1½ tsp olive oil1½ tsp red wine vinegar½ tsp dried oregano, plus extra to serve 1 garlic clove, crushed 1 red onion, finely sliced1 wholemeal pitta bread½ cucumber, roughly chopped1 small green pepper, deseeded and roughly chopped300g/10½oz tomatoes, roughly chopped50g/1¾oz pomegranate seedssalt 1½ tsp olive oil 1½ tsp red wine vinegar ½ tsp dried oregano, plus extra to serve 1 garlic clove, crushed 1 red onion, finely sliced 1 wholemeal pitta bread ½ cucumber, roughly chopped 1 small green pepper, deseeded and roughly chopped 300g/10½oz tomatoes, roughly chopped 50g/1¾oz pomegranate seeds salt 1 tsp olive oil200g/7oz reduced-fat feta, drained and patted dry on kitchen paper 1 tsp olive oil 200g/7oz reduced-fat feta, drained and patted dry on kitchen paper Method Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a large bowl. Add the onion, give everything a good mix, then set aside for 10 minutes to allow the onions to soften.Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces.To make the crispy feta, heat the oil in a non-stick frying pan over a medium heat. Break the block of feta in half, lay the pieces in the pan and cook without moving for 4–5 minutes until the underside is crisp and golden. Leave to cool slightly then carefully remove from the pan using a fish slice or palette knife.Add the pitta bread pieces, cucumber, pepper, tomatoes and pomegranate seeds to the bowl of red onions and toss together. Divide the salad between two bowls and top with the feta and a pinch of oregano. Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a large bowl. Add the onion, give everything a good mix, then set aside for 10 minutes to allow the onions to soften. Whisk the oil, vinegar, oregano, garlic and a pinch of salt together in a large bowl. Add the onion, give everything a good mix, then set aside for 10 minutes to allow the onions to soften. Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces. Meanwhile, toast the pitta bread, then split in half lengthways and toast again until both sides are crisp. Leave to cool, then break into bite-sized pieces. To make the crispy feta, heat the oil in a non-stick frying pan over a medium heat. Break the block of feta in half, lay the pieces in the pan and cook without moving for 4–5 minutes until the underside is crisp and golden. Leave to cool slightly then carefully remove from the pan using a fish slice or palette knife. To make the crispy feta, heat the oil in a non-stick frying pan over a medium heat. Break the block of feta in half, lay the pieces in the pan and cook without moving for 4–5 minutes until the underside is crisp and golden. Leave to cool slightly then carefully remove from the pan using a fish slice or palette knife. Add the pitta bread pieces, cucumber, pepper, tomatoes and pomegranate seeds to the bowl of red onions and toss together. Divide the salad between two bowls and top with the feta and a pinch of oregano. Add the pitta bread pieces, cucumber, pepper, tomatoes and pomegranate seeds to the bowl of red onions and toss together. Divide the salad between two bowls and top with the feta and a pinch of oregano."
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} | ef8a25d32e4f0b6f0da89de4d1076614b1cd17343e8d04347bc7d9eb00cba4dd | Blinis with three toppings recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_blinis_37445_16x9.jpg The thickness of the blinis is up to you – these are quite thin but if you make them too thick by mistake, slice them in half horizontally and you will get twice as many! Each of the toppings is enough for 20 blinis. 150g/5½oz self-raising flour3⁄4 tsp bicarbonate of soda3 free-range eggs115ml/4fl oz milk3 heaped tsp snipped fresh chives1½ tbsp oilsalt and freshly ground black pepper 150g/5½oz self-raising flour 3⁄4 tsp bicarbonate of soda 3 free-range eggs 115ml/4fl oz milk 3 heaped tsp snipped fresh chives 1½ tbsp oil salt and freshly ground black pepper 100g/3½oz petit pois 1 banana shallot, peeled and finely chopped1 tbsp mayonnaise50g/1¾oz feta, crumbled5 small pink radishes, thinly sliced 100g/3½oz petit pois 1 banana shallot, peeled and finely chopped 1 tbsp mayonnaise 50g/1¾oz feta, crumbled 5 small pink radishes, thinly sliced 2 tbsp sweet chilli sauce ½ tsp finely grated fresh root ginger 20 small cooked king prawns, peeled3 tbsp cream cheese1 tbsp snipped fresh chives 2 tbsp sweet chilli sauce ½ tsp finely grated fresh root ginger 20 small cooked king prawns, peeled 3 tbsp cream cheese 1 tbsp snipped fresh chives 1 avocado, stone removed and cut into chunks2 tbsp lemon juice 10 cherry tomatoes, halved 10 black olives, halved 1 avocado, stone removed and cut into chunks 2 tbsp lemon juice 10 cherry tomatoes, halved 10 black olives, halved Method To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack.To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish.To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives.To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives. To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack. To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack. To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish. To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish. To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives. To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives. To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives. To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives. | {
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"title": "Blinis with three toppings recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/three_blinis_37445_16x9.jpg The thickness of the blinis is up to you – these are quite thin but if you make them too thick by mistake, slice them in half horizontally and you will get twice as many! Each of the toppings is enough for 20 blinis. 150g/5½oz self-raising flour3⁄4 tsp bicarbonate of soda3 free-range eggs115ml/4fl oz milk3 heaped tsp snipped fresh chives1½ tbsp oilsalt and freshly ground black pepper 150g/5½oz self-raising flour 3⁄4 tsp bicarbonate of soda 3 free-range eggs 115ml/4fl oz milk 3 heaped tsp snipped fresh chives 1½ tbsp oil salt and freshly ground black pepper 100g/3½oz petit pois 1 banana shallot, peeled and finely chopped1 tbsp mayonnaise50g/1¾oz feta, crumbled5 small pink radishes, thinly sliced 100g/3½oz petit pois 1 banana shallot, peeled and finely chopped 1 tbsp mayonnaise 50g/1¾oz feta, crumbled 5 small pink radishes, thinly sliced 2 tbsp sweet chilli sauce ½ tsp finely grated fresh root ginger 20 small cooked king prawns, peeled3 tbsp cream cheese1 tbsp snipped fresh chives 2 tbsp sweet chilli sauce ½ tsp finely grated fresh root ginger 20 small cooked king prawns, peeled 3 tbsp cream cheese 1 tbsp snipped fresh chives 1 avocado, stone removed and cut into chunks2 tbsp lemon juice 10 cherry tomatoes, halved 10 black olives, halved 1 avocado, stone removed and cut into chunks 2 tbsp lemon juice 10 cherry tomatoes, halved 10 black olives, halved Method To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack.To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish.To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives.To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives. To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack. To make the blinis, place the flour and bicarbonate of soda in a large bowl. Make a well in the centre, break the eggs into the well and gradually pour in the milk. Whisk the mixture using a hand whisk. Add the chives, season with salt and pepper and stir to make a smooth batter. Heat the oil in a frying pan. Spoon teaspoons (about the size of a £2 coin) of mixture into the pan. Fry for 1–2 minutes until little bubbles appear on the surface and they curl at the edges, then turn over and lightly brown on the other side. Leave to cool on a wire rack. To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish. To make the pea and feta topping, cook the peas and shallot in a saucepan of boiling water for 2–3 minutes. Drain, refresh in cold water and tip into a bowl. Add the mayonnaise and season with salt and pepper. Mash or blend together to make a chunky purée. Spoon a little on each blini and top with the feta and radish. To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives. To make the ginger and chilli prawn topping, mix the sweet chilli sauce and ginger in a bowl. Add the prawns and season with a little salt and pepper. Spread a little cream cheese on top of each blini. Top with the prawn mixture and the chives. To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives. To make the avocado and tomato topping, mash the avocado with a fork in a bowl. Season with salt and pepper and add the lemon juice. Mix well. Spoon the mixture on top of each blini. Top with the tomatoes and olives."
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} | 9302d17c6ca909d09844fe7a12eddef9cf1695323b8e84b96a81b9e30cc5b774 | Healthy pasta 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/mintedfetarocketando_67597_16x9.jpg Our healthy pasta salad, bursting with herby goodness can be made in a matter of minutes. This meal, if served as eight portions, provides 260kcal, 11g protein, 34g carbohydrate (of which 2g sugars), 8g fat (of which 4g saturates), 3.5g fibre and 0.9g salt per portion. 350g/12oz penne, rigatoni or other similar shaped pasta8-10 large sprigs of mint, leaves removed, and chopped/torn if large150g/5oz frozen peas 200g/7oz feta cheese, crumbled50g/2oz bag of rocket leaves 1 lemon, grated zest and juice flaked sea salt and freshly ground black pepperextra virgin olive oil20-30 good-quality marinated green olives, pitted 350g/12oz penne, rigatoni or other similar shaped pasta 8-10 large sprigs of mint, leaves removed, and chopped/torn if large 150g/5oz frozen peas 200g/7oz feta cheese, crumbled 50g/2oz bag of rocket leaves 1 lemon, grated zest and juice flaked sea salt and freshly ground black pepper extra virgin olive oil 20-30 good-quality marinated green olives, pitted Method Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs. Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Healthy pasta 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/mintedfetarocketando_67597_16x9.jpg Our healthy pasta salad, bursting with herby goodness can be made in a matter of minutes. This meal, if served as eight portions, provides 260kcal, 11g protein, 34g carbohydrate (of which 2g sugars), 8g fat (of which 4g saturates), 3.5g fibre and 0.9g salt per portion. 350g/12oz penne, rigatoni or other similar shaped pasta8-10 large sprigs of mint, leaves removed, and chopped/torn if large150g/5oz frozen peas 200g/7oz feta cheese, crumbled50g/2oz bag of rocket leaves 1 lemon, grated zest and juice flaked sea salt and freshly ground black pepperextra virgin olive oil20-30 good-quality marinated green olives, pitted 350g/12oz penne, rigatoni or other similar shaped pasta 8-10 large sprigs of mint, leaves removed, and chopped/torn if large 150g/5oz frozen peas 200g/7oz feta cheese, crumbled 50g/2oz bag of rocket leaves 1 lemon, grated zest and juice flaked sea salt and freshly ground black pepper extra virgin olive oil 20-30 good-quality marinated green olives, pitted Method Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs.Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs. Cook the pasta in boiling salted water with 2 sprigs of the mint for the time given on the packet. 3 minutes before the end of the cooking time, add the peas. Once the pasta and peas are cooked, drain in a colander and shake under cold running water until cool. Discard the mint sprigs. Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Transfer to a large bowl and add the feta cheese, rocket, remaining mint, the lemon zest and half the juice, salt and pepper and a good glug of olive oil. Either roughly chop or smash the olives in a pestle and mortar and add to the pasta. Toss well and add more lemon juice, seasoning or olive oil, if preferred. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue. Pack in suitable containers for taking on a picnic or serve warm as part of a main course or starter with a barbecue."
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} | 8dcfa8af75d464c343fffe7e27772b17567e317fbe976447d38ba2f4f93c45b0 | Salt fish fritters recipe
An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_fish_fritters_01411_16x9.jpg These West Indian salt fish fritters are perfect finger food. Serve with plenty of pepper sauce for dipping. 125g/4½oz salt cod, or other saltfish, soaked in water overnight (water changed several times) 100g/3½oz self-raising flour ¼ red pepper, diced¼ green pepper, diced¼ onion, finely diced½ Scotch bonnet chilli, seeded and finely chopped (use ½ green chilli for a milder version )freshly ground black peppervegetable oil, for shallow frying 125g/4½oz salt cod, or other saltfish, soaked in water overnight (water changed several times) 100g/3½oz self-raising flour ¼ red pepper, diced ¼ green pepper, diced ¼ onion, finely diced ½ Scotch bonnet chilli, seeded and finely chopped (use ½ green chilli for a milder version ) freshly ground black pepper vegetable oil, for shallow frying Method Drain the soaked salt cod and cook in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh, removing the skin and pin bones.Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod, red and green peppers, onions, scotch bonnet pepper and season with freshly ground black pepper. Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil. Drain the soaked salt cod and cook in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh, removing the skin and pin bones. Drain the soaked salt cod and cook in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh, removing the skin and pin bones. Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod, red and green peppers, onions, scotch bonnet pepper and season with freshly ground black pepper. Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod, red and green peppers, onions, scotch bonnet pepper and season with freshly ground black pepper. Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil. Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Salt fish fritters recipe",
"content": "An average of 3.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salt_fish_fritters_01411_16x9.jpg These West Indian salt fish fritters are perfect finger food. Serve with plenty of pepper sauce for dipping. 125g/4½oz salt cod, or other saltfish, soaked in water overnight (water changed several times) 100g/3½oz self-raising flour ¼ red pepper, diced¼ green pepper, diced¼ onion, finely diced½ Scotch bonnet chilli, seeded and finely chopped (use ½ green chilli for a milder version )freshly ground black peppervegetable oil, for shallow frying 125g/4½oz salt cod, or other saltfish, soaked in water overnight (water changed several times) 100g/3½oz self-raising flour ¼ red pepper, diced ¼ green pepper, diced ¼ onion, finely diced ½ Scotch bonnet chilli, seeded and finely chopped (use ½ green chilli for a milder version ) freshly ground black pepper vegetable oil, for shallow frying Method Drain the soaked salt cod and cook in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh, removing the skin and pin bones.Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod, red and green peppers, onions, scotch bonnet pepper and season with freshly ground black pepper. Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil. Drain the soaked salt cod and cook in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh, removing the skin and pin bones. Drain the soaked salt cod and cook in boiling water for 20-25 minutes, or until the fish is flaky and tender. Drain the salt cod and flake the flesh, removing the skin and pin bones. Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod, red and green peppers, onions, scotch bonnet pepper and season with freshly ground black pepper. Tip the flour into a bowl and stir in enough cold water to make a thick paste (about 250ml/9fl oz). Stir in the salt cod, red and green peppers, onions, scotch bonnet pepper and season with freshly ground black pepper. Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat 2.5cm/1in vegetable oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil. Carefully place spoonfuls of the batter into the hot oil and fry for 2-3 minutes, or until the fritters are crisp and golden-brown (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside to drain on kitchen paper to remove any excess oil."
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} | 6b0888fb500db705c3e31491d9d54ec211c51c20f5038d1ce2670d67a358d29a | Devilled prawns recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/devilled_prawns_65693_16x9.jpg This simple prawn curry is sweet and very spicy, but you can reduce the amount of chilli flakes and chilli sauce if you don't enjoy a lot of heat. 1kg/2lb 4oz raw king prawns, shell and tail on (optional)1 tsp ground black pepper1 tsp turmeric1 tsp chilli powder2 tbsp vegetable oil5cm/2in piece pandan leaf, roughly chopped or tornhandful of fresh curry leaves2 small red onions, sliced1 carrot, peeled and sliced2 garlic cloves, roughly chopped2.5cm/1in fresh root ginger, peeled and roughly chopped1 tbsp crushed chilli flakes (to taste)2 tomatoes, chopped1 tsp salt1 tsp malt vinegar1 small red pepper, seeds removed, sliced1 small green pepper ( or malu miris), seeds removed, sliced2 tsp cornflour1 tsp tomato purée2 tsp sugar50g/1¾oz chilli sauce or ketchup (optional) 1kg/2lb 4oz raw king prawns, shell and tail on (optional) 1 tsp ground black pepper 1 tsp turmeric 1 tsp chilli powder 2 tbsp vegetable oil 5cm/2in piece pandan leaf, roughly chopped or torn handful of fresh curry leaves 2 small red onions, sliced 1 carrot, peeled and sliced 2 garlic cloves, roughly chopped 2.5cm/1in fresh root ginger, peeled and roughly chopped 1 tbsp crushed chilli flakes (to taste) 2 tomatoes, chopped 1 tsp salt 1 tsp malt vinegar 1 small red pepper, seeds removed, sliced 1 small green pepper ( or malu miris), seeds removed, sliced 2 tsp cornflour 1 tsp tomato purée 2 tsp sugar 50g/1¾oz chilli sauce or ketchup (optional) Method Place the prawns in a large bowl. Sprinkle on the black pepper, turmeric and chilli powder and mix to evenly coat. Set aside to marinate for 10–15 minutes. Heat a large frying pan over a high heat and add the vegetable oil. Once hot, add the pandan leaf and curry leaves and heat while stirring frequently for 1–2 minutes before adding the sliced onion and carrot. Cook over a medium heat for around 8–10 minutes, stirring frequently.Meanwhile, make a garlic and ginger paste by bashing the garlic and ginger in a pestle and mortar until well combined. Add to the pan and fry for a couple of minutes. Add the crushed chilli flakes (to taste) and cook for a further minute before adding the marinated prawns. Cook for a further 2–3 minutes, or until the prawns have turned pink. Add the chopped tomato, reduce the heat a little then stir in the salt and malt vinegar. Cook for a minute before adding the red and green sliced peppers. Reduce the heat and cook, stirring frequently for a further few minutes until the vegetables are tender and the prawns cooked through. Place the cornflour in a small bowl. Add the tomato purée and sugar then add a little cold water (approximately a tablespoon) to loosen. Towards the end of cooking, stir the mixture into the pan and heat for a couple of minutes.Finally pour in the chilli sauce or ketchup (if using) and heat for another few minutes. Serve. Place the prawns in a large bowl. Sprinkle on the black pepper, turmeric and chilli powder and mix to evenly coat. Set aside to marinate for 10–15 minutes. Place the prawns in a large bowl. Sprinkle on the black pepper, turmeric and chilli powder and mix to evenly coat. Set aside to marinate for 10–15 minutes. Heat a large frying pan over a high heat and add the vegetable oil. Once hot, add the pandan leaf and curry leaves and heat while stirring frequently for 1–2 minutes before adding the sliced onion and carrot. Cook over a medium heat for around 8–10 minutes, stirring frequently. Heat a large frying pan over a high heat and add the vegetable oil. Once hot, add the pandan leaf and curry leaves and heat while stirring frequently for 1–2 minutes before adding the sliced onion and carrot. Cook over a medium heat for around 8–10 minutes, stirring frequently. Meanwhile, make a garlic and ginger paste by bashing the garlic and ginger in a pestle and mortar until well combined. Add to the pan and fry for a couple of minutes. Add the crushed chilli flakes (to taste) and cook for a further minute before adding the marinated prawns. Cook for a further 2–3 minutes, or until the prawns have turned pink. Meanwhile, make a garlic and ginger paste by bashing the garlic and ginger in a pestle and mortar until well combined. Add to the pan and fry for a couple of minutes. Add the crushed chilli flakes (to taste) and cook for a further minute before adding the marinated prawns. Cook for a further 2–3 minutes, or until the prawns have turned pink. Add the chopped tomato, reduce the heat a little then stir in the salt and malt vinegar. Cook for a minute before adding the red and green sliced peppers. Reduce the heat and cook, stirring frequently for a further few minutes until the vegetables are tender and the prawns cooked through. Add the chopped tomato, reduce the heat a little then stir in the salt and malt vinegar. Cook for a minute before adding the red and green sliced peppers. Reduce the heat and cook, stirring frequently for a further few minutes until the vegetables are tender and the prawns cooked through. Place the cornflour in a small bowl. Add the tomato purée and sugar then add a little cold water (approximately a tablespoon) to loosen. Towards the end of cooking, stir the mixture into the pan and heat for a couple of minutes. Place the cornflour in a small bowl. Add the tomato purée and sugar then add a little cold water (approximately a tablespoon) to loosen. Towards the end of cooking, stir the mixture into the pan and heat for a couple of minutes. Finally pour in the chilli sauce or ketchup (if using) and heat for another few minutes. Serve. Finally pour in the chilli sauce or ketchup (if using) and heat for another few minutes. Serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/devilled_prawns_65693",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Devilled prawns 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/devilled_prawns_65693_16x9.jpg This simple prawn curry is sweet and very spicy, but you can reduce the amount of chilli flakes and chilli sauce if you don't enjoy a lot of heat. 1kg/2lb 4oz raw king prawns, shell and tail on (optional)1 tsp ground black pepper1 tsp turmeric1 tsp chilli powder2 tbsp vegetable oil5cm/2in piece pandan leaf, roughly chopped or tornhandful of fresh curry leaves2 small red onions, sliced1 carrot, peeled and sliced2 garlic cloves, roughly chopped2.5cm/1in fresh root ginger, peeled and roughly chopped1 tbsp crushed chilli flakes (to taste)2 tomatoes, chopped1 tsp salt1 tsp malt vinegar1 small red pepper, seeds removed, sliced1 small green pepper ( or malu miris), seeds removed, sliced2 tsp cornflour1 tsp tomato purée2 tsp sugar50g/1¾oz chilli sauce or ketchup (optional) 1kg/2lb 4oz raw king prawns, shell and tail on (optional) 1 tsp ground black pepper 1 tsp turmeric 1 tsp chilli powder 2 tbsp vegetable oil 5cm/2in piece pandan leaf, roughly chopped or torn handful of fresh curry leaves 2 small red onions, sliced 1 carrot, peeled and sliced 2 garlic cloves, roughly chopped 2.5cm/1in fresh root ginger, peeled and roughly chopped 1 tbsp crushed chilli flakes (to taste) 2 tomatoes, chopped 1 tsp salt 1 tsp malt vinegar 1 small red pepper, seeds removed, sliced 1 small green pepper ( or malu miris), seeds removed, sliced 2 tsp cornflour 1 tsp tomato purée 2 tsp sugar 50g/1¾oz chilli sauce or ketchup (optional) Method Place the prawns in a large bowl. Sprinkle on the black pepper, turmeric and chilli powder and mix to evenly coat. Set aside to marinate for 10–15 minutes. Heat a large frying pan over a high heat and add the vegetable oil. Once hot, add the pandan leaf and curry leaves and heat while stirring frequently for 1–2 minutes before adding the sliced onion and carrot. Cook over a medium heat for around 8–10 minutes, stirring frequently.Meanwhile, make a garlic and ginger paste by bashing the garlic and ginger in a pestle and mortar until well combined. Add to the pan and fry for a couple of minutes. Add the crushed chilli flakes (to taste) and cook for a further minute before adding the marinated prawns. Cook for a further 2–3 minutes, or until the prawns have turned pink. Add the chopped tomato, reduce the heat a little then stir in the salt and malt vinegar. Cook for a minute before adding the red and green sliced peppers. Reduce the heat and cook, stirring frequently for a further few minutes until the vegetables are tender and the prawns cooked through. Place the cornflour in a small bowl. Add the tomato purée and sugar then add a little cold water (approximately a tablespoon) to loosen. Towards the end of cooking, stir the mixture into the pan and heat for a couple of minutes.Finally pour in the chilli sauce or ketchup (if using) and heat for another few minutes. Serve. Place the prawns in a large bowl. Sprinkle on the black pepper, turmeric and chilli powder and mix to evenly coat. Set aside to marinate for 10–15 minutes. Place the prawns in a large bowl. Sprinkle on the black pepper, turmeric and chilli powder and mix to evenly coat. Set aside to marinate for 10–15 minutes. Heat a large frying pan over a high heat and add the vegetable oil. Once hot, add the pandan leaf and curry leaves and heat while stirring frequently for 1–2 minutes before adding the sliced onion and carrot. Cook over a medium heat for around 8–10 minutes, stirring frequently. Heat a large frying pan over a high heat and add the vegetable oil. Once hot, add the pandan leaf and curry leaves and heat while stirring frequently for 1–2 minutes before adding the sliced onion and carrot. Cook over a medium heat for around 8–10 minutes, stirring frequently. Meanwhile, make a garlic and ginger paste by bashing the garlic and ginger in a pestle and mortar until well combined. Add to the pan and fry for a couple of minutes. Add the crushed chilli flakes (to taste) and cook for a further minute before adding the marinated prawns. Cook for a further 2–3 minutes, or until the prawns have turned pink. Meanwhile, make a garlic and ginger paste by bashing the garlic and ginger in a pestle and mortar until well combined. Add to the pan and fry for a couple of minutes. Add the crushed chilli flakes (to taste) and cook for a further minute before adding the marinated prawns. Cook for a further 2–3 minutes, or until the prawns have turned pink. Add the chopped tomato, reduce the heat a little then stir in the salt and malt vinegar. Cook for a minute before adding the red and green sliced peppers. Reduce the heat and cook, stirring frequently for a further few minutes until the vegetables are tender and the prawns cooked through. Add the chopped tomato, reduce the heat a little then stir in the salt and malt vinegar. Cook for a minute before adding the red and green sliced peppers. Reduce the heat and cook, stirring frequently for a further few minutes until the vegetables are tender and the prawns cooked through. Place the cornflour in a small bowl. Add the tomato purée and sugar then add a little cold water (approximately a tablespoon) to loosen. Towards the end of cooking, stir the mixture into the pan and heat for a couple of minutes. Place the cornflour in a small bowl. Add the tomato purée and sugar then add a little cold water (approximately a tablespoon) to loosen. Towards the end of cooking, stir the mixture into the pan and heat for a couple of minutes. Finally pour in the chilli sauce or ketchup (if using) and heat for another few minutes. Serve. Finally pour in the chilli sauce or ketchup (if using) and heat for another few minutes. Serve."
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} | 6424ab5a798c6bbbf8d92d9c9bee724fb31928b091dfa3b68a9e5fd04bf54763 | Tattie 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/tattie_scones_95381_16x9.jpg Slathered with butter, these tattie (potato) scones are so good. They’re great with a bit of Marmite too, or you can go down the sweet route and dish them up with jam or honey. We like to steam the potatoes in this way to get them as dry as possible, then mix them into the flour while still hot. This gives you a lighter, more tender scone. 500g/1lb 2oz floury potatoes (such as Maris Piper), unpeeled, cut into large chunks150–175g/5½–6oz plain flour, plus extra for dusting1 tsp baking powder1 free-range egg, beaten50g/1¾oz butter, plus extra for frying and to servesea salt and freshly ground black pepper 500g/1lb 2oz floury potatoes (such as Maris Piper), unpeeled, cut into large chunks 150–175g/5½–6oz plain flour, plus extra for dusting 1 tsp baking powder 1 free-range egg, beaten 50g/1¾oz butter, plus extra for frying and to serve sea salt and freshly ground black pepper Method Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily.Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour.Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick.Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces.Eat hot from the pan or reheat by toasting. Serve with butter. Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily. Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily. Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour. Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour. Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick. Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick. Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces. Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces. Eat hot from the pan or reheat by toasting. Serve with butter. Eat hot from the pan or reheat by toasting. Serve with butter. | {
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"url": "https://www.bbc.co.uk/food/recipes/tattie_scones_95381",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tattie 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/tattie_scones_95381_16x9.jpg Slathered with butter, these tattie (potato) scones are so good. They’re great with a bit of Marmite too, or you can go down the sweet route and dish them up with jam or honey. We like to steam the potatoes in this way to get them as dry as possible, then mix them into the flour while still hot. This gives you a lighter, more tender scone. 500g/1lb 2oz floury potatoes (such as Maris Piper), unpeeled, cut into large chunks150–175g/5½–6oz plain flour, plus extra for dusting1 tsp baking powder1 free-range egg, beaten50g/1¾oz butter, plus extra for frying and to servesea salt and freshly ground black pepper 500g/1lb 2oz floury potatoes (such as Maris Piper), unpeeled, cut into large chunks 150–175g/5½–6oz plain flour, plus extra for dusting 1 tsp baking powder 1 free-range egg, beaten 50g/1¾oz butter, plus extra for frying and to serve sea salt and freshly ground black pepper Method Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily.Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour.Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick.Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces.Eat hot from the pan or reheat by toasting. Serve with butter. Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily. Steam the potatoes in a steamer basket over a pan of boiling water for about 20 minutes or until completely tender. While the potatoes are still hot, peel off the skins – wear rubber gloves or spear each piece of potato with a fork and peel the skin off with a sharp knife – they should slide off easily. Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour. Put 150g/5½oz of the flour and the baking powder into a bowl, with plenty of salt and pepper. If you have a potato ricer, mash the still-hot potatoes straight into the flour. Alternatively, mash the potatoes until smooth and add to the flour. Add the egg and butter – the butter should melt into the potato. Mix until you have a soft dough. If it seems too soft and doesn’t hold together, add a little more flour. Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick. Knead the mixture briefly until smooth, then turn out onto a well-floured surface. Cut the dough into six equal pieces, then roll out to form rounds of about 12–15cm/4½–6in in diameter and 5mm/¼in thick. Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces. Heat a little butter in a frying pan over a medium heat – not too hot or the butter will burn and the potato scones will brown too quickly. Fry one round at a time, flipping it over when the underside is brown. It should take 2–3 minutes on each side. When all the rounds are cooked, cut each round into four pieces. Eat hot from the pan or reheat by toasting. Serve with butter. Eat hot from the pan or reheat by toasting. Serve with butter."
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"$oid": "68bad334eb3bdbfd0cc010b3"
} | 4dee6d876e9d2e56d19232769a6782f4639621b3c7e0c1c46f8b02b3b0ed0e6f | Spinach, feta and pine nut parcels recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_feta_and_pine_50248_16x9.jpg These triangular pasties are based on a Lebanese speciality called fatayer, and use soft bread dough, rather than pastry, to enclose the filling. I like frozen spinach for this recipe – it’s very easy to use and actually produces a less watery mixture. 250g/9oz strong white flour, plus extra for dusting1 tsp fine salt1 tsp instant yeast2 tbsp olive oil, plus extra for kneading 250g/9oz strong white flour, plus extra for dusting 1 tsp fine salt 1 tsp instant yeast 2 tbsp olive oil, plus extra for kneading 1 tbsp olive oil2 garlic cloves, crushed500g/1lb 1oz frozen, whole-leaf (not chopped) spinach125g/4½oz Yorkshire Fettle cheese or feta, crumbled2 tbsp pine nuts, lightly toasted3 tbsp chopped mint salt and black pepper 1 tbsp olive oil 2 garlic cloves, crushed 500g/1lb 1oz frozen, whole-leaf (not chopped) spinach 125g/4½oz Yorkshire Fettle cheese or feta, crumbled 2 tbsp pine nuts, lightly toasted 3 tbsp chopped mint salt and black pepper Method To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Pour in the oil and 125ml/4fl oz of water. Start to mix with one hand, adding a little more water as you go, gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may need to add a little more water depending on the absorbency of the flour.Trickle a little olive oil onto your work surface and knead the dough on it for at least five minutes, or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave in a warm place for about an hour, or until doubled in size and puffy.Meanwhile, make the filling. Heat the oil in a large frying pan over a low heat, add the garlic and cook gently for a minute, or until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with black pepper and a small pinch of salt (remember that the cheese will be very salty). Leave to cool then add the cheese, pine nuts and mint. Mix thoroughly.When you’re ready to assemble the parcels, preheat the oven to 220C/425F/Gas 7 and line a baking tray with baking parchment.Tip the risen dough on to a floured surface and gently knock it back. Divide it into four equal pieces. Roll out each piece to a circle 18cm/7in in diameter and about 5mm/¼in thick.Divide the filling between the dough circles, forming it into a triangular shape in the centre. Dampen the edges of the circles with a little water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Squeeze the edges of the dough together with your fingers to seal. Trim off any excess and press together again.Put the spinach parcels on the prepared baking tray and bake for 12–15 minutes, or until golden-brown. Eat hot, warm or cold. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Pour in the oil and 125ml/4fl oz of water. Start to mix with one hand, adding a little more water as you go, gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may need to add a little more water depending on the absorbency of the flour. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Pour in the oil and 125ml/4fl oz of water. Start to mix with one hand, adding a little more water as you go, gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may need to add a little more water depending on the absorbency of the flour. Trickle a little olive oil onto your work surface and knead the dough on it for at least five minutes, or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave in a warm place for about an hour, or until doubled in size and puffy. Trickle a little olive oil onto your work surface and knead the dough on it for at least five minutes, or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave in a warm place for about an hour, or until doubled in size and puffy. Meanwhile, make the filling. Heat the oil in a large frying pan over a low heat, add the garlic and cook gently for a minute, or until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with black pepper and a small pinch of salt (remember that the cheese will be very salty). Leave to cool then add the cheese, pine nuts and mint. Mix thoroughly. Meanwhile, make the filling. Heat the oil in a large frying pan over a low heat, add the garlic and cook gently for a minute, or until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with black pepper and a small pinch of salt (remember that the cheese will be very salty). Leave to cool then add the cheese, pine nuts and mint. Mix thoroughly. When you’re ready to assemble the parcels, preheat the oven to 220C/425F/Gas 7 and line a baking tray with baking parchment. When you’re ready to assemble the parcels, preheat the oven to 220C/425F/Gas 7 and line a baking tray with baking parchment. Tip the risen dough on to a floured surface and gently knock it back. Divide it into four equal pieces. Roll out each piece to a circle 18cm/7in in diameter and about 5mm/¼in thick. Tip the risen dough on to a floured surface and gently knock it back. Divide it into four equal pieces. Roll out each piece to a circle 18cm/7in in diameter and about 5mm/¼in thick. Divide the filling between the dough circles, forming it into a triangular shape in the centre. Dampen the edges of the circles with a little water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Squeeze the edges of the dough together with your fingers to seal. Trim off any excess and press together again. Divide the filling between the dough circles, forming it into a triangular shape in the centre. Dampen the edges of the circles with a little water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Squeeze the edges of the dough together with your fingers to seal. Trim off any excess and press together again. Put the spinach parcels on the prepared baking tray and bake for 12–15 minutes, or until golden-brown. Eat hot, warm or cold. Put the spinach parcels on the prepared baking tray and bake for 12–15 minutes, or until golden-brown. Eat hot, warm or cold. | {
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"url": "https://www.bbc.co.uk/food/recipes/spinach_feta_and_pine_50248",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spinach, feta and pine nut parcels 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/spinach_feta_and_pine_50248_16x9.jpg These triangular pasties are based on a Lebanese speciality called fatayer, and use soft bread dough, rather than pastry, to enclose the filling. I like frozen spinach for this recipe – it’s very easy to use and actually produces a less watery mixture. 250g/9oz strong white flour, plus extra for dusting1 tsp fine salt1 tsp instant yeast2 tbsp olive oil, plus extra for kneading 250g/9oz strong white flour, plus extra for dusting 1 tsp fine salt 1 tsp instant yeast 2 tbsp olive oil, plus extra for kneading 1 tbsp olive oil2 garlic cloves, crushed500g/1lb 1oz frozen, whole-leaf (not chopped) spinach125g/4½oz Yorkshire Fettle cheese or feta, crumbled2 tbsp pine nuts, lightly toasted3 tbsp chopped mint salt and black pepper 1 tbsp olive oil 2 garlic cloves, crushed 500g/1lb 1oz frozen, whole-leaf (not chopped) spinach 125g/4½oz Yorkshire Fettle cheese or feta, crumbled 2 tbsp pine nuts, lightly toasted 3 tbsp chopped mint salt and black pepper Method To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Pour in the oil and 125ml/4fl oz of water. Start to mix with one hand, adding a little more water as you go, gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may need to add a little more water depending on the absorbency of the flour.Trickle a little olive oil onto your work surface and knead the dough on it for at least five minutes, or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave in a warm place for about an hour, or until doubled in size and puffy.Meanwhile, make the filling. Heat the oil in a large frying pan over a low heat, add the garlic and cook gently for a minute, or until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with black pepper and a small pinch of salt (remember that the cheese will be very salty). Leave to cool then add the cheese, pine nuts and mint. Mix thoroughly.When you’re ready to assemble the parcels, preheat the oven to 220C/425F/Gas 7 and line a baking tray with baking parchment.Tip the risen dough on to a floured surface and gently knock it back. Divide it into four equal pieces. Roll out each piece to a circle 18cm/7in in diameter and about 5mm/¼in thick.Divide the filling between the dough circles, forming it into a triangular shape in the centre. Dampen the edges of the circles with a little water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Squeeze the edges of the dough together with your fingers to seal. Trim off any excess and press together again.Put the spinach parcels on the prepared baking tray and bake for 12–15 minutes, or until golden-brown. Eat hot, warm or cold. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Pour in the oil and 125ml/4fl oz of water. Start to mix with one hand, adding a little more water as you go, gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may need to add a little more water depending on the absorbency of the flour. To make the dough, put the flour into a large bowl and add the salt to one side and the yeast to the other. Pour in the oil and 125ml/4fl oz of water. Start to mix with one hand, adding a little more water as you go, gradually incorporating all the flour from the side of the bowl until you have a rough dough. It should be soft and slightly sticky. You may need to add a little more water depending on the absorbency of the flour. Trickle a little olive oil onto your work surface and knead the dough on it for at least five minutes, or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave in a warm place for about an hour, or until doubled in size and puffy. Trickle a little olive oil onto your work surface and knead the dough on it for at least five minutes, or until it becomes smooth and is no longer sticky. Return to the bowl and cover with cling film. Leave in a warm place for about an hour, or until doubled in size and puffy. Meanwhile, make the filling. Heat the oil in a large frying pan over a low heat, add the garlic and cook gently for a minute, or until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with black pepper and a small pinch of salt (remember that the cheese will be very salty). Leave to cool then add the cheese, pine nuts and mint. Mix thoroughly. Meanwhile, make the filling. Heat the oil in a large frying pan over a low heat, add the garlic and cook gently for a minute, or until it just starts to colour. Transfer to a large bowl. Add the frozen spinach to the pan and increase the heat to high. Cook, stirring often, until the spinach is soft and all the liquid released has evaporated. Add to the bowl with the garlic and season with black pepper and a small pinch of salt (remember that the cheese will be very salty). Leave to cool then add the cheese, pine nuts and mint. Mix thoroughly. When you’re ready to assemble the parcels, preheat the oven to 220C/425F/Gas 7 and line a baking tray with baking parchment. When you’re ready to assemble the parcels, preheat the oven to 220C/425F/Gas 7 and line a baking tray with baking parchment. Tip the risen dough on to a floured surface and gently knock it back. Divide it into four equal pieces. Roll out each piece to a circle 18cm/7in in diameter and about 5mm/¼in thick. Tip the risen dough on to a floured surface and gently knock it back. Divide it into four equal pieces. Roll out each piece to a circle 18cm/7in in diameter and about 5mm/¼in thick. Divide the filling between the dough circles, forming it into a triangular shape in the centre. Dampen the edges of the circles with a little water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Squeeze the edges of the dough together with your fingers to seal. Trim off any excess and press together again. Divide the filling between the dough circles, forming it into a triangular shape in the centre. Dampen the edges of the circles with a little water. Bring the dough up over each side of the triangle of filling, forming a pyramid shape. Squeeze the edges of the dough together with your fingers to seal. Trim off any excess and press together again. Put the spinach parcels on the prepared baking tray and bake for 12–15 minutes, or until golden-brown. Eat hot, warm or cold. Put the spinach parcels on the prepared baking tray and bake for 12–15 minutes, or until golden-brown. Eat hot, warm or cold."
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} | db48abcc9eb438a5aca56c4fc631ae0dd9ecfd8a7010a913b9bab19417247af8 | Chicken, spring onion, chilli and wild rice grain bowl recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spring_onion_89118_16x9.jpg A simple, satisfying lunch that is perfect for using up leftover roast chicken. 50g/1¾oz wild rice1 small handful rocket leaves50g/1¾oz cooked roast chicken, shredded2 spring onions, thinly sliced½ red pepper, sliced½ green chilli, finely chopped (or to taste)2 sprigs mint, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz wild rice 1 small handful rocket leaves 50g/1¾oz cooked roast chicken, shredded 2 spring onions, thinly sliced ½ red pepper, sliced ½ green chilli, finely chopped (or to taste) 2 sprigs mint, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the wild rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the wild rice according to packet instructions, then drain. Cook the wild rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_spring_onion_89118_16x9.jpg A simple, satisfying lunch that is perfect for using up leftover roast chicken. 50g/1¾oz wild rice1 small handful rocket leaves50g/1¾oz cooked roast chicken, shredded2 spring onions, thinly sliced½ red pepper, sliced½ green chilli, finely chopped (or to taste)2 sprigs mint, leaves picked1 tbsp extra virgin olive oilsalt and freshly ground black pepper 50g/1¾oz wild rice 1 small handful rocket leaves 50g/1¾oz cooked roast chicken, shredded 2 spring onions, thinly sliced ½ red pepper, sliced ½ green chilli, finely chopped (or to taste) 2 sprigs mint, leaves picked 1 tbsp extra virgin olive oil salt and freshly ground black pepper Method Cook the wild rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the wild rice according to packet instructions, then drain. Cook the wild rice according to packet instructions, then drain. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Place the rice in the bowl you plan to eat from and add the rocket, chicken, spring onions, red pepper, chilli and mint. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work."
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} | fc9a2b4435645f99a58fea8ad6452abae43fd91a2756d14b4be66290c1740c86 | Healthy bacon and lentil soup recipe
An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low_fat_bacon_and_lentil_02962_16x9.jpg A healthy gluten-free lentil and bacon soup. Lentils are great; filling, warming and also full of iron. By blitzing half of the soup it will be thick and creamy, but still have texture from the remaining lentils. Nutritional info: This recipe contains 267kcal, 5.7g fat (of which 1.2g saturates), 1.5g salt per portion. It counts as 2 of your 5-a-day. 4 carrots1 onion3 sticks celery, trimmed and washed1 garlic clove, peeled2 sprigs thyme1-2 bay leaves5-6 parsley stalks, leaves reserved for garnishpinch salt and freshly ground black pepper 4 carrots 1 onion 3 sticks celery, trimmed and washed 1 garlic clove, peeled 2 sprigs thyme 1-2 bay leaves 5-6 parsley stalks, leaves reserved for garnish pinch salt and freshly ground black pepper 1 tbsp olive oil2 medium onions, choppedsea salt and black pepper2 garlic cloves, chopped1 red chilli, deseeded and finely chopped4 rashers smoked back bacon, fat removed, sliced into small pieces200g/7oz red lentils, washed thoroughly1 x 400g/14oz tin plum tomatoes1 litre homemade vegetable stock (see above)parsley leaves (from above), finely chopped 1 tbsp olive oil 2 medium onions, chopped sea salt and black pepper 2 garlic cloves, chopped 1 red chilli, deseeded and finely chopped 4 rashers smoked back bacon, fat removed, sliced into small pieces 200g/7oz red lentils, washed thoroughly 1 x 400g/14oz tin plum tomatoes 1 litre homemade vegetable stock (see above) parsley leaves (from above), finely chopped Method First, make your vegetable stock. Grate the vegetables and place (along with any ends you can’t grate) into a large heatproof bowl. Add the thyme, bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Cover the vegetables with 1 litre/1¾ pints boiling water. Leave to steep for 10 minutes, or until cool. Once cool, strain the stock through a sieve and discard the vegetables.For the main soup, heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a pinch of salt. Fry gently for two minutes, then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured. Add the bacon and fry for 2-3 minutes, or until cooked through.Add the lentils and tomatoes, breaking up the tomatoes with your spoon. Cook for 2-3 minutes, then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are completely soft. Turn off the heat.Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through, taste and adjust the seasoning if necessary.Divide the soup between serving bowls, sprinkle with chopped parsley and serve. First, make your vegetable stock. Grate the vegetables and place (along with any ends you can’t grate) into a large heatproof bowl. Add the thyme, bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Cover the vegetables with 1 litre/1¾ pints boiling water. Leave to steep for 10 minutes, or until cool. Once cool, strain the stock through a sieve and discard the vegetables. First, make your vegetable stock. Grate the vegetables and place (along with any ends you can’t grate) into a large heatproof bowl. Add the thyme, bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Cover the vegetables with 1 litre/1¾ pints boiling water. Leave to steep for 10 minutes, or until cool. Once cool, strain the stock through a sieve and discard the vegetables. For the main soup, heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a pinch of salt. Fry gently for two minutes, then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured. Add the bacon and fry for 2-3 minutes, or until cooked through. For the main soup, heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a pinch of salt. Fry gently for two minutes, then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured. Add the bacon and fry for 2-3 minutes, or until cooked through. Add the lentils and tomatoes, breaking up the tomatoes with your spoon. Cook for 2-3 minutes, then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are completely soft. Turn off the heat. Add the lentils and tomatoes, breaking up the tomatoes with your spoon. Cook for 2-3 minutes, then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are completely soft. Turn off the heat. Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through, taste and adjust the seasoning if necessary. Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through, taste and adjust the seasoning if necessary. Divide the soup between serving bowls, sprinkle with chopped parsley and serve. Divide the soup between serving bowls, sprinkle with chopped parsley and serve. Recipe tips Use the delicious homemade vegetable stock to boost the flavour and help to regulate the amount of salt in the soup. Add salt at the start of cooking when frying the onions; this will draw moisture from the onions, letting them steam in the pan and will thus prevent them from colouring. This also works for leeks and shallots, perfect for any recipe that calls for them to be fried ‘without colouring’. | {
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"content": "An average of 5.0 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/low_fat_bacon_and_lentil_02962_16x9.jpg A healthy gluten-free lentil and bacon soup. Lentils are great; filling, warming and also full of iron. By blitzing half of the soup it will be thick and creamy, but still have texture from the remaining lentils. Nutritional info: This recipe contains 267kcal, 5.7g fat (of which 1.2g saturates), 1.5g salt per portion. It counts as 2 of your 5-a-day. 4 carrots1 onion3 sticks celery, trimmed and washed1 garlic clove, peeled2 sprigs thyme1-2 bay leaves5-6 parsley stalks, leaves reserved for garnishpinch salt and freshly ground black pepper 4 carrots 1 onion 3 sticks celery, trimmed and washed 1 garlic clove, peeled 2 sprigs thyme 1-2 bay leaves 5-6 parsley stalks, leaves reserved for garnish pinch salt and freshly ground black pepper 1 tbsp olive oil2 medium onions, choppedsea salt and black pepper2 garlic cloves, chopped1 red chilli, deseeded and finely chopped4 rashers smoked back bacon, fat removed, sliced into small pieces200g/7oz red lentils, washed thoroughly1 x 400g/14oz tin plum tomatoes1 litre homemade vegetable stock (see above)parsley leaves (from above), finely chopped 1 tbsp olive oil 2 medium onions, chopped sea salt and black pepper 2 garlic cloves, chopped 1 red chilli, deseeded and finely chopped 4 rashers smoked back bacon, fat removed, sliced into small pieces 200g/7oz red lentils, washed thoroughly 1 x 400g/14oz tin plum tomatoes 1 litre homemade vegetable stock (see above) parsley leaves (from above), finely chopped Method First, make your vegetable stock. Grate the vegetables and place (along with any ends you can’t grate) into a large heatproof bowl. Add the thyme, bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Cover the vegetables with 1 litre/1¾ pints boiling water. Leave to steep for 10 minutes, or until cool. Once cool, strain the stock through a sieve and discard the vegetables.For the main soup, heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a pinch of salt. Fry gently for two minutes, then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured. Add the bacon and fry for 2-3 minutes, or until cooked through.Add the lentils and tomatoes, breaking up the tomatoes with your spoon. Cook for 2-3 minutes, then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are completely soft. Turn off the heat.Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through, taste and adjust the seasoning if necessary.Divide the soup between serving bowls, sprinkle with chopped parsley and serve. First, make your vegetable stock. Grate the vegetables and place (along with any ends you can’t grate) into a large heatproof bowl. Add the thyme, bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Cover the vegetables with 1 litre/1¾ pints boiling water. Leave to steep for 10 minutes, or until cool. Once cool, strain the stock through a sieve and discard the vegetables. First, make your vegetable stock. Grate the vegetables and place (along with any ends you can’t grate) into a large heatproof bowl. Add the thyme, bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Cover the vegetables with 1 litre/1¾ pints boiling water. Leave to steep for 10 minutes, or until cool. Once cool, strain the stock through a sieve and discard the vegetables. For the main soup, heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a pinch of salt. Fry gently for two minutes, then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured. Add the bacon and fry for 2-3 minutes, or until cooked through. For the main soup, heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a pinch of salt. Fry gently for two minutes, then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured. Add the bacon and fry for 2-3 minutes, or until cooked through. Add the lentils and tomatoes, breaking up the tomatoes with your spoon. Cook for 2-3 minutes, then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are completely soft. Turn off the heat. Add the lentils and tomatoes, breaking up the tomatoes with your spoon. Cook for 2-3 minutes, then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes, or until the lentils are completely soft. Turn off the heat. Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through, taste and adjust the seasoning if necessary. Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through, taste and adjust the seasoning if necessary. Divide the soup between serving bowls, sprinkle with chopped parsley and serve. Divide the soup between serving bowls, sprinkle with chopped parsley and serve. Recipe tips Use the delicious homemade vegetable stock to boost the flavour and help to regulate the amount of salt in the soup. Add salt at the start of cooking when frying the onions; this will draw moisture from the onions, letting them steam in the pan and will thus prevent them from colouring. This also works for leeks and shallots, perfect for any recipe that calls for them to be fried ‘without colouring’."
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} | 8d76c3e4858446fe686e028dee7b96e8842b9694aeacda245bf2c878a0f2cf6f | Pasta with chilli, bacon and tomato sauce recipe
An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_with_chilli_bacon_13839_16x9.jpg This spicy, richly flavoured pasta dish is super quick to make. Use pancetta if you can’t find the cured pork cheeks. 130g/5oz guanciale (cured pork cheeks), cut into small cubes1 small onion, finely chopped3-4 tbsp extra virgin olive oil1 hot dried red chilli, finely chopped2 tbsp dry white wine500g/1lb 2oz San Marzano tomatoes, cut into quarters400g/14oz bucatini pasta80g/3oz pecorino, freshly grated 130g/5oz guanciale (cured pork cheeks), cut into small cubes 1 small onion, finely chopped 3-4 tbsp extra virgin olive oil 1 hot dried red chilli, finely chopped 2 tbsp dry white wine 500g/1lb 2oz San Marzano tomatoes, cut into quarters 400g/14oz bucatini pasta 80g/3oz pecorino, freshly grated Method For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. Recipe tips Bucatini is a large spaghetti-type pasta with a hole down the middle, which makes it easy to cook. You should use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan. | {
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"content": "An average of 4.7 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pasta_with_chilli_bacon_13839_16x9.jpg This spicy, richly flavoured pasta dish is super quick to make. Use pancetta if you can’t find the cured pork cheeks. 130g/5oz guanciale (cured pork cheeks), cut into small cubes1 small onion, finely chopped3-4 tbsp extra virgin olive oil1 hot dried red chilli, finely chopped2 tbsp dry white wine500g/1lb 2oz San Marzano tomatoes, cut into quarters400g/14oz bucatini pasta80g/3oz pecorino, freshly grated 130g/5oz guanciale (cured pork cheeks), cut into small cubes 1 small onion, finely chopped 3-4 tbsp extra virgin olive oil 1 hot dried red chilli, finely chopped 2 tbsp dry white wine 500g/1lb 2oz San Marzano tomatoes, cut into quarters 400g/14oz bucatini pasta 80g/3oz pecorino, freshly grated Method For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4-5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino. Recipe tips Bucatini is a large spaghetti-type pasta with a hole down the middle, which makes it easy to cook. You should use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan."
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} | 271d0bf0f52b2267eee7dd6d9c0e34e5159d26e244906aad1c762ba1e32f5176 | Banana and bacon pancakes recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_pancakes_with_98240_16x9.jpg The Hairy Bikers’ pancake recipe makes a brilliant brunch or simple supper. Omit the bacon and add blueberries for a veggie version. 55g/2oz butter, cubed275g/9¾oz self–raising flour1 tsp baking powder2 free-range eggs2 tbsp soft light brown sugar300ml/½ pint whole milk1 large banana, roughly chopped1-2 tbsp sunflower oil8 rashers rindless streaky baconmaple or golden syrup, to serve 55g/2oz butter, cubed 275g/9¾oz self–raising flour 1 tsp baking powder 2 free-range eggs 2 tbsp soft light brown sugar 300ml/½ pint whole milk 1 large banana, roughly chopped 1-2 tbsp sunflower oil 8 rashers rindless streaky bacon maple or golden syrup, to serve Method Preheat the oven to 110C/90C Fan/Gas ¼. Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes. Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork.Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper.Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown. Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way.Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick.Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve. Preheat the oven to 110C/90C Fan/Gas ¼. Preheat the oven to 110C/90C Fan/Gas ¼. Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes. Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes. Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork. Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork. Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper. Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper. Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown. Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown. Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way. Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way. Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick. Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick. Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve. Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve. | {
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"title": "Banana and bacon pancakes recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/banana_pancakes_with_98240_16x9.jpg The Hairy Bikers’ pancake recipe makes a brilliant brunch or simple supper. Omit the bacon and add blueberries for a veggie version. 55g/2oz butter, cubed275g/9¾oz self–raising flour1 tsp baking powder2 free-range eggs2 tbsp soft light brown sugar300ml/½ pint whole milk1 large banana, roughly chopped1-2 tbsp sunflower oil8 rashers rindless streaky baconmaple or golden syrup, to serve 55g/2oz butter, cubed 275g/9¾oz self–raising flour 1 tsp baking powder 2 free-range eggs 2 tbsp soft light brown sugar 300ml/½ pint whole milk 1 large banana, roughly chopped 1-2 tbsp sunflower oil 8 rashers rindless streaky bacon maple or golden syrup, to serve Method Preheat the oven to 110C/90C Fan/Gas ¼. Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes. Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork.Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper.Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown. Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way.Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick.Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve. Preheat the oven to 110C/90C Fan/Gas ¼. Preheat the oven to 110C/90C Fan/Gas ¼. Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes. Melt 25g/1oz of the butter in a small pan over a low heat and leave to cool for 5 minutes. Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork. Put the melted butter, flour, baking powder, eggs, sugar and milk in a food processor and blend until smooth (or beat together using a whisk). Pour into a large bowl and mash the banana into the batter using a potato masher or fork. Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper. Melt a little of the oil with a cube of butter in a large non-stick frying pan over a medium heat. Wipe around the base of the pan with a thick wad of kitchen paper. Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown. Drop four large serving spoonfuls of the banana pancake mixture into the frying pan, spacing well apart. Cook for 3 minutes, or until the pancakes rise, bubbles appear and the surface appears dry. Flip over with a palette knife and cook on the other side for a further 2-3 minutes, or until pale golden-brown. Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way. Transfer to a heatproof plate and keep warm in the oven while you cook the remaining eight pancakes in exactly the same way. Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick. Return the frying pan to the heat and add the streaky bacon. Cook for about 3 minutes on each side until golden and crisp, turning once. Add a splash of oil if the rashers begin to stick. Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve. Pile the pancakes onto warmed plates and top with the fried bacon. Drizzle with a little maple syrup (or golden syrup) and serve."
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} | 5d5f00625ffad97c05edce4c6482331f3e8e56a147af7950125c8e81d08a9b32 | Winter 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/wintersalad_89195_16x9.jpg This crunchy winter slaw is a delicious, and healthy, accompaniment for leftover roast beef. Each serving provides 400kcal, 6g protein, 16g carbohydrate (of which 16g sugars), 31g fat (of which 3g saturates), 11g fibre and 0.2g salt. ¼ red cabbage, finely sliced¼ green cabbage, finely sliced2 carrots, peeled and cut into matchstickshandful walnuts, out of their shells, roughly chopped4 tbsp walnut oil1 tbsp sherry or red wine vinegar½ tsp Dijon mustardsalt and freshly ground black pepper ¼ red cabbage, finely sliced ¼ green cabbage, finely sliced 2 carrots, peeled and cut into matchsticks handful walnuts, out of their shells, roughly chopped 4 tbsp walnut oil 1 tbsp sherry or red wine vinegar ½ tsp Dijon mustard salt and freshly ground black pepper Method Place the sliced cabbage, carrots and walnuts into a large bowl. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat.To serve, pile onto a serving plate. Place the sliced cabbage, carrots and walnuts into a large bowl. Place the sliced cabbage, carrots and walnuts into a large bowl. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat. To serve, pile onto a serving plate. To serve, pile onto a serving plate. | {
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"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wintersalad_89195_16x9.jpg This crunchy winter slaw is a delicious, and healthy, accompaniment for leftover roast beef. Each serving provides 400kcal, 6g protein, 16g carbohydrate (of which 16g sugars), 31g fat (of which 3g saturates), 11g fibre and 0.2g salt. ¼ red cabbage, finely sliced¼ green cabbage, finely sliced2 carrots, peeled and cut into matchstickshandful walnuts, out of their shells, roughly chopped4 tbsp walnut oil1 tbsp sherry or red wine vinegar½ tsp Dijon mustardsalt and freshly ground black pepper ¼ red cabbage, finely sliced ¼ green cabbage, finely sliced 2 carrots, peeled and cut into matchsticks handful walnuts, out of their shells, roughly chopped 4 tbsp walnut oil 1 tbsp sherry or red wine vinegar ½ tsp Dijon mustard salt and freshly ground black pepper Method Place the sliced cabbage, carrots and walnuts into a large bowl. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat.To serve, pile onto a serving plate. Place the sliced cabbage, carrots and walnuts into a large bowl. Place the sliced cabbage, carrots and walnuts into a large bowl. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat. In a small bowl, whisk together the walnut oil, sherry or red wine vinegar and mustard. Season, to taste, with salt and freshly ground black pepper, then drizzle over the salad and toss well to coat. To serve, pile onto a serving plate. To serve, pile onto a serving plate."
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} | 7dd62aacdc1d236f05d2e1ed3da3a30c131fb2166fdd29b087ce9c17532ada4e | Veggie stir-fried noodles (Yasai yaki soba) recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japanesevegetablesti_92442_16x9.jpg Teriyaki and yellow bean sauce add depth to this healthy - and super easy - noodle stir fry. 100ml/3½fl oz ready-made teriyaki sauce4½ tbsp yellow bean sauce 1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced 1 tbsp freshly grated root ginger 100ml/3½fl oz ready-made teriyaki sauce 4½ tbsp yellow bean sauce 1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced 1 tbsp freshly grated root ginger 200g/7oz soba noodles2 free-range eggs, beaten½ green pepper, seeds removed, sliced½ red pepper, seeds removed, sliced1 onion, peeled, thinly sliced8 spring onions, trimmed, sliced10 mushrooms, sliced 2 garlic cloves, peeled, finely choppedhandful fresh beansprouts4 tbsp ready-made teriyaki sauce 3 tbsp vegetable oil½ tsp sesame seeds, to serve (optional) 200g/7oz soba noodles 2 free-range eggs, beaten ½ green pepper, seeds removed, sliced ½ red pepper, seeds removed, sliced 1 onion, peeled, thinly sliced 8 spring onions, trimmed, sliced 10 mushrooms, sliced 2 garlic cloves, peeled, finely chopped handful fresh beansprouts 4 tbsp ready-made teriyaki sauce 3 tbsp vegetable oil ½ tsp sesame seeds, to serve (optional) Method For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well. Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve. Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold. In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined. Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through. To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using. For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well. For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well. Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve. Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve. Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold. Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold. In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined. In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined. Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through. Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through. To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using. To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Veggie stir-fried noodles (Yasai yaki soba) recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/japanesevegetablesti_92442_16x9.jpg Teriyaki and yellow bean sauce add depth to this healthy - and super easy - noodle stir fry. 100ml/3½fl oz ready-made teriyaki sauce4½ tbsp yellow bean sauce 1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced 1 tbsp freshly grated root ginger 100ml/3½fl oz ready-made teriyaki sauce 4½ tbsp yellow bean sauce 1 lemongrass stalk, tough outer leaves removed, soft inner core crushed and finely sliced 1 tbsp freshly grated root ginger 200g/7oz soba noodles2 free-range eggs, beaten½ green pepper, seeds removed, sliced½ red pepper, seeds removed, sliced1 onion, peeled, thinly sliced8 spring onions, trimmed, sliced10 mushrooms, sliced 2 garlic cloves, peeled, finely choppedhandful fresh beansprouts4 tbsp ready-made teriyaki sauce 3 tbsp vegetable oil½ tsp sesame seeds, to serve (optional) 200g/7oz soba noodles 2 free-range eggs, beaten ½ green pepper, seeds removed, sliced ½ red pepper, seeds removed, sliced 1 onion, peeled, thinly sliced 8 spring onions, trimmed, sliced 10 mushrooms, sliced 2 garlic cloves, peeled, finely chopped handful fresh beansprouts 4 tbsp ready-made teriyaki sauce 3 tbsp vegetable oil ½ tsp sesame seeds, to serve (optional) Method For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well. Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve. Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold. In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined. Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through. To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using. For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well. For the yaki soba dressing, bring the teriyaki sauce, yellow bean sauce, lemongrass and ginger to the boil in a small pan, stirring well. Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve. Reduce the heat until the mixture is just simmering, then continue to simmer for 8-10 minutes, or until the mixture has thickened. Set aside until ready to serve. Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold. Meanwhile, for the noodles, cook the noodles in a large pot of boiling water for 2-3 minutes, or until just tender. Drain well, then refresh under cold running water until the noodles are completely cold. In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined. In a bowl, mix together the eggs, peppers, onion, spring onions, mushrooms, garlic and bean sprouts until the vegetables are coated in the eggs. Stir in the teriyaki sauce until well combined. Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through. Heat the oil in a wok over a medium heat. Add the egg and vegetable mixture and the cooked, cold noodles, and stir-fry for 3-4 minutes, or until the noodles have warmed through and the eggs and vegetables are cooked through. To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using. To serve, divide the vegetables and noodles equally between two serving bowls. Drizzle over the yaki soba dressing. Sprinkle over the sesame seeds, if using."
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} | fe14d8aacee2afd3ad8465618d30fd1a05a13350a588e9c40e40593123f19710 | Braised feather blade beef recipe
An average of 4.9 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_feather_blade_49306_16x9.jpg Prepare yourself for a posh, braised steak. It tastes so good that guests will think you’ve been slaving away for hours. 1kg/2lb 2oz feather blade steak, trimmed and cut into 250g/10oz pieces3 tbsp oil3 bannana shallots or 1 medium onion, sliced2 celery sticks, trimmed, sliced2 carrots, thickly sliced2 garlic cloves, crushed250ml/10fl oz red wine500ml/17fl oz beef stock 2 tbsp tomato purée4-5 sprigs fresh thyme1 bay leaf1 tsp English mustard sea salt and freshly ground black pepper 1kg/2lb 2oz feather blade steak, trimmed and cut into 250g/10oz pieces 3 tbsp oil 3 bannana shallots or 1 medium onion, sliced 2 celery sticks, trimmed, sliced 2 carrots, thickly sliced 2 garlic cloves, crushed 250ml/10fl oz red wine 500ml/17fl oz beef stock 2 tbsp tomato purée 4-5 sprigs fresh thyme 1 bay leaf 1 tsp English mustard sea salt and freshly ground black pepper Method Preheat the oven to 160C/320F/Gas 3. Season the beef on both sides with salt and lots of freshly ground black pepper. Heat one tablespoon of the oil in a large heavy-based frying pan. Fry the steak pieces over a medium-high heat for 2-3 minutes on each sides, or until browned. Transfer the beef pieces to a casserole dish. (You may need to do this in batches.)Return the frying pan to the hob and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the mixture to the casserole.Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat and vegetables. Stir the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan, add the bay leaf and mustard and stir until well combined. Bring to the boil and remove the dish from the heat.Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender. Skim any fat away from the surface that appears during cooking.Transfer the meat to a plate. Strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the cooking liquor. Add salt and freshly ground black pepper, to taste.Bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze. Serve with some green vegetables and mashed potatoes. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. Season the beef on both sides with salt and lots of freshly ground black pepper. Heat one tablespoon of the oil in a large heavy-based frying pan. Fry the steak pieces over a medium-high heat for 2-3 minutes on each sides, or until browned. Transfer the beef pieces to a casserole dish. (You may need to do this in batches.) Season the beef on both sides with salt and lots of freshly ground black pepper. Heat one tablespoon of the oil in a large heavy-based frying pan. Fry the steak pieces over a medium-high heat for 2-3 minutes on each sides, or until browned. Transfer the beef pieces to a casserole dish. (You may need to do this in batches.) Return the frying pan to the hob and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the mixture to the casserole. Return the frying pan to the hob and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the mixture to the casserole. Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat and vegetables. Stir the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan, add the bay leaf and mustard and stir until well combined. Bring to the boil and remove the dish from the heat. Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat and vegetables. Stir the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan, add the bay leaf and mustard and stir until well combined. Bring to the boil and remove the dish from the heat. Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender. Skim any fat away from the surface that appears during cooking. Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender. Skim any fat away from the surface that appears during cooking. Transfer the meat to a plate. Strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the cooking liquor. Add salt and freshly ground black pepper, to taste. Transfer the meat to a plate. Strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the cooking liquor. Add salt and freshly ground black pepper, to taste. Bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze. Serve with some green vegetables and mashed potatoes. Bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze. Serve with some green vegetables and mashed potatoes. | {
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"title": "Braised feather blade beef 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/braised_feather_blade_49306_16x9.jpg Prepare yourself for a posh, braised steak. It tastes so good that guests will think you’ve been slaving away for hours. 1kg/2lb 2oz feather blade steak, trimmed and cut into 250g/10oz pieces3 tbsp oil3 bannana shallots or 1 medium onion, sliced2 celery sticks, trimmed, sliced2 carrots, thickly sliced2 garlic cloves, crushed250ml/10fl oz red wine500ml/17fl oz beef stock 2 tbsp tomato purée4-5 sprigs fresh thyme1 bay leaf1 tsp English mustard sea salt and freshly ground black pepper 1kg/2lb 2oz feather blade steak, trimmed and cut into 250g/10oz pieces 3 tbsp oil 3 bannana shallots or 1 medium onion, sliced 2 celery sticks, trimmed, sliced 2 carrots, thickly sliced 2 garlic cloves, crushed 250ml/10fl oz red wine 500ml/17fl oz beef stock 2 tbsp tomato purée 4-5 sprigs fresh thyme 1 bay leaf 1 tsp English mustard sea salt and freshly ground black pepper Method Preheat the oven to 160C/320F/Gas 3. Season the beef on both sides with salt and lots of freshly ground black pepper. Heat one tablespoon of the oil in a large heavy-based frying pan. Fry the steak pieces over a medium-high heat for 2-3 minutes on each sides, or until browned. Transfer the beef pieces to a casserole dish. (You may need to do this in batches.)Return the frying pan to the hob and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the mixture to the casserole.Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat and vegetables. Stir the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan, add the bay leaf and mustard and stir until well combined. Bring to the boil and remove the dish from the heat.Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender. Skim any fat away from the surface that appears during cooking.Transfer the meat to a plate. Strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the cooking liquor. Add salt and freshly ground black pepper, to taste.Bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze. Serve with some green vegetables and mashed potatoes. Preheat the oven to 160C/320F/Gas 3. Preheat the oven to 160C/320F/Gas 3. Season the beef on both sides with salt and lots of freshly ground black pepper. Heat one tablespoon of the oil in a large heavy-based frying pan. Fry the steak pieces over a medium-high heat for 2-3 minutes on each sides, or until browned. Transfer the beef pieces to a casserole dish. (You may need to do this in batches.) Season the beef on both sides with salt and lots of freshly ground black pepper. Heat one tablespoon of the oil in a large heavy-based frying pan. Fry the steak pieces over a medium-high heat for 2-3 minutes on each sides, or until browned. Transfer the beef pieces to a casserole dish. (You may need to do this in batches.) Return the frying pan to the hob and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the mixture to the casserole. Return the frying pan to the hob and reduce the heat. Add the remaining oil and gently fry the shallots, celery and carrots for 6-8 minutes or until golden-brown and softened. Stir in the garlic, cook for a further minute and add the mixture to the casserole. Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat and vegetables. Stir the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan, add the bay leaf and mustard and stir until well combined. Bring to the boil and remove the dish from the heat. Deglaze the pan with wine and allow to bubble for a few seconds, stirring constantly and pour over the meat and vegetables. Stir the stock and the tomato purée. Strip the thyme leaves from the stalks and scatter into the pan, add the bay leaf and mustard and stir until well combined. Bring to the boil and remove the dish from the heat. Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender. Skim any fat away from the surface that appears during cooking. Cover the surface of meat and liquid carefully with a piece of greaseproof paper. Place a lid on top and cook in the oven for 3-3½ hours or until the beef is very tender. Skim any fat away from the surface that appears during cooking. Transfer the meat to a plate. Strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the cooking liquor. Add salt and freshly ground black pepper, to taste. Transfer the meat to a plate. Strain the cooking liquor and vegetables through a sieve into a large non-stick frying pan. Press the vegetables with the bottom of a ladle to extract a rich purée and stir into the cooking liquor. Add salt and freshly ground black pepper, to taste. Bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze. Serve with some green vegetables and mashed potatoes. Bring the mixture to a simmer for 3-5 minutes, or until the sauce is well reduced, thick and glossy. Add the beef to the liquid and heat through for 3-4 minutes, spooning over the sauce to glaze. Serve with some green vegetables and mashed potatoes."
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} | 9cab31be944b2980d79ed1f7f9f8a360bc3a8aa9fd60c54077d03c7a45f8efaf | Beetroot and coconut soup recipe
An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicybeetrootandcoco_85158_16x9.jpg Simon says this beetroot and coconut soup is one of the most stunning soups you will ever make. It's both earthy and spicy at the same time, and it has a great pink colour. 2 lemongrass stalks2 garlic cloves3 red chillies, deseeded if you don't want too much heat5cm/2in fresh ginger, peeled4 kaffir lime leaves1 lime, juice only 2 lemongrass stalks 2 garlic cloves 3 red chillies, deseeded if you don't want too much heat 5cm/2in fresh ginger, peeled 4 kaffir lime leaves 1 lime, juice only 1 tbsp vegetable oil2 banana shallots(or 4 round shallots), finely choppedpinch sea salt1 tsp cumin seeds500g/1lb 2oz ready cooked beetroot (not the kind prepared with vinegar), chopped600ml/1 pint vegetable stock400ml/14fl oz can light coconut milksalt and freshly ground black pepper 1 tbsp vegetable oil 2 banana shallots(or 4 round shallots), finely chopped pinch sea salt 1 tsp cumin seeds 500g/1lb 2oz ready cooked beetroot (not the kind prepared with vinegar), chopped 600ml/1 pint vegetable stock 400ml/14fl oz can light coconut milk salt and freshly ground black pepper 2 tbsp plain yoghurt1 tbsp fresh mint, chopped1 tbsp fresh coriander leaves5cm/2in cucumber, deseeded, choppedflatbread, to serve 2 tbsp plain yoghurt 1 tbsp fresh mint, chopped 1 tbsp fresh coriander leaves 5cm/2in cucumber, deseeded, chopped flatbread, to serve Method For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time).For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance.Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes.For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber.Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper.To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time). For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time). For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance. For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance. Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes. Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes. For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber. For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber. Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper. Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper. To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. Recipe tips To make the recipe easier, you can use ready-made green Thai paste instead of making the spice base. | {
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"content": "An average of 5.0 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicybeetrootandcoco_85158_16x9.jpg Simon says this beetroot and coconut soup is one of the most stunning soups you will ever make. It's both earthy and spicy at the same time, and it has a great pink colour. 2 lemongrass stalks2 garlic cloves3 red chillies, deseeded if you don't want too much heat5cm/2in fresh ginger, peeled4 kaffir lime leaves1 lime, juice only 2 lemongrass stalks 2 garlic cloves 3 red chillies, deseeded if you don't want too much heat 5cm/2in fresh ginger, peeled 4 kaffir lime leaves 1 lime, juice only 1 tbsp vegetable oil2 banana shallots(or 4 round shallots), finely choppedpinch sea salt1 tsp cumin seeds500g/1lb 2oz ready cooked beetroot (not the kind prepared with vinegar), chopped600ml/1 pint vegetable stock400ml/14fl oz can light coconut milksalt and freshly ground black pepper 1 tbsp vegetable oil 2 banana shallots(or 4 round shallots), finely chopped pinch sea salt 1 tsp cumin seeds 500g/1lb 2oz ready cooked beetroot (not the kind prepared with vinegar), chopped 600ml/1 pint vegetable stock 400ml/14fl oz can light coconut milk salt and freshly ground black pepper 2 tbsp plain yoghurt1 tbsp fresh mint, chopped1 tbsp fresh coriander leaves5cm/2in cucumber, deseeded, choppedflatbread, to serve 2 tbsp plain yoghurt 1 tbsp fresh mint, chopped 1 tbsp fresh coriander leaves 5cm/2in cucumber, deseeded, chopped flatbread, to serve Method For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time).For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance.Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes.For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber.Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper.To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time). For the spice paste, put all the paste ingredients into a food processor and blend until smooth (the smoother the paste the better the soup, so take your time). For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance. For the soup, heat the vegetable oil in a large pan over a medium heat. Add the shallots, salt and cumin seeds and fry gently for a few minutes until the shallots have softened. Add the spice paste and cook for about five minutes to release the fragrance. Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes. Add the beetroot and cook for two minutes. Add the stock, bring to the boil and simmer for 7-8 minutes. For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber. For the herby yoghurt, mix the yoghurt with the fresh mint, coriander and cucumber. Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper. Just before serving, put the soup and coconut milk into a food processor and blend until smooth (don't do this in advance or the colour will turn brownish). Season with salt and freshly ground black pepper. To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. To serve, reheat the soup gently for a few minutes. Pour into bowls and swirl in some of the herby yoghurt. Serve with flatbread. Recipe tips To make the recipe easier, you can use ready-made green Thai paste instead of making the spice base."
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} | f4889535399b7bb8580d21459ddb2156f9c2dd0f5116576d15dac6c4cdf45ad6 | Good vegetable soup recipe
An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goodvegetablesoup_73412_16x9.jpg The ultimate vegetable soup is a meal in itself, packed full with healthy veggies, spices and aromatics. This meal, if served as four portions, provides 110kcal, 3g protein, 13g carbohydrate (of which 5g sugars), 14g fat (of which 0.6g saturates), 4g fibre and 1g salt per portion. 2 tbsp olive or sunflower oil, or 30g/1oz butter1 onion, peeled and chopped1 garlic clove, peeled and chopped 2 tbsp olive or sunflower oil, or 30g/1oz butter 1 onion, peeled and chopped 1 garlic clove, peeled and chopped 1 bouquet garni and/or 1-2 fresh red chillies, de-seeded and choppedor 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc 1 bouquet garni and/or 1-2 fresh red chillies, de-seeded and chopped or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc 1 potato, or other thickener if needed, peeled and cut into chunks500g/18oz vegetables, prepared as appropriate and roughly chopped 1 potato, or other thickener if needed, peeled and cut into chunks 500g/18oz vegetables, prepared as appropriate and roughly chopped 1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk 1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk saltfreshly ground black pepper salt freshly ground black pepper Method Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoningReheat when needed. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes. Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender. Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning Reheat when needed. Reheat when needed. | {
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"url": "https://www.bbc.co.uk/food/recipes/goodvegetablesoup_73412",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Good vegetable soup recipe",
"content": "An average of 4.7 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/goodvegetablesoup_73412_16x9.jpg The ultimate vegetable soup is a meal in itself, packed full with healthy veggies, spices and aromatics. This meal, if served as four portions, provides 110kcal, 3g protein, 13g carbohydrate (of which 5g sugars), 14g fat (of which 0.6g saturates), 4g fibre and 1g salt per portion. 2 tbsp olive or sunflower oil, or 30g/1oz butter1 onion, peeled and chopped1 garlic clove, peeled and chopped 2 tbsp olive or sunflower oil, or 30g/1oz butter 1 onion, peeled and chopped 1 garlic clove, peeled and chopped 1 bouquet garni and/or 1-2 fresh red chillies, de-seeded and choppedor 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc 1 bouquet garni and/or 1-2 fresh red chillies, de-seeded and chopped or 1 tsp or more curry paste or curry powder or spices, e.g. cumin, fennel seeds, cinnamon, etc 1 potato, or other thickener if needed, peeled and cut into chunks500g/18oz vegetables, prepared as appropriate and roughly chopped 1 potato, or other thickener if needed, peeled and cut into chunks 500g/18oz vegetables, prepared as appropriate and roughly chopped 1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk 1-1.5 litres/1¾-2¾ pints) vegetable or chicken stock, or vegetable cooking water, or a mixture of water and milk saltfreshly ground black pepper salt freshly ground black pepper Method Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes.Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender.Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoningReheat when needed. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes. Heat the oil or butter gently in a large saucepan, then add the base ingredients, the aromatics and the main ingredients. Stir around to coat everything in the fat, then sweat very gently for 10-15 minutes. Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender. Add 1litre/1¾pints of stock or other liquid, saving the rest for thinning down (if necessary), and season with salt and freshly ground black pepper. Bring up to the boil, then simmer gently for about 20 minutes until all the vegetables are tender. Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning Liquidise in several batches, and return to the pan. Thin down with the reserved stock, water or milk as required, and check the seasoning Reheat when needed. Reheat when needed."
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