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Buttermilk pancakes recipe
Buttermilk pancakes with maple bacon An average of 4.6 out of 5 stars from 117 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_pancakes_10390_16x9.jpg Thick, fluffy buttermilk pancakes served the American way with glazed bacon and maple syrup. This easy pancake recipe will save your brunch. 350g/12oz self-raising flour 1 tsp bicarbonate of soda½ tsp salt2 tbsp caster sugar200ml/7fl oz buttermilk400ml/14fl oz semi-skimmed milk2 free-range eggs85g/3oz unsalted butter, melted, plus extra for frying 12 rashers smoked streaky bacon50ml/2fl oz maple syrup 350g/12oz self-raising flour 1 tsp bicarbonate of soda ½ tsp salt 2 tbsp caster sugar 200ml/7fl oz buttermilk 400ml/14fl oz semi-skimmed milk 2 free-range eggs 85g/3oz unsalted butter, melted, plus extra for frying 12 rashers smoked streaky bacon 50ml/2fl oz maple syrup Method In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter. Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp. Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup.
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"title": "Buttermilk pancakes recipe",
"content": "Buttermilk pancakes with maple bacon An average of 4.6 out of 5 stars from 117 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buttermilk_pancakes_10390_16x9.jpg Thick, fluffy buttermilk pancakes served the American way with glazed bacon and maple syrup. This easy pancake recipe will save your brunch. 350g/12oz self-raising flour 1 tsp bicarbonate of soda½ tsp salt2 tbsp caster sugar200ml/7fl oz buttermilk400ml/14fl oz semi-skimmed milk2 free-range eggs85g/3oz unsalted butter, melted, plus extra for frying 12 rashers smoked streaky bacon50ml/2fl oz maple syrup 350g/12oz self-raising flour 1 tsp bicarbonate of soda ½ tsp salt 2 tbsp caster sugar 200ml/7fl oz buttermilk 400ml/14fl oz semi-skimmed milk 2 free-range eggs 85g/3oz unsalted butter, melted, plus extra for frying 12 rashers smoked streaky bacon 50ml/2fl oz maple syrup Method In a bowl, sift together the flour, bicarbonate of soda, salt and sugar.In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time.Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter.Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar. In a bowl, sift together the flour, bicarbonate of soda, salt and sugar. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine. In a separate bowl or jug, mix together the buttermilk, milk, eggs and butter. Pour the wet mixture into the dry ingredients and stir to combine. Do not overbeat – stir just to combine. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time. Melt a small knob of butter in a large frying pan. Using a ladle, pour some batter into the pan to make a pancake. Depending on the size of the pan, you may be able to make more than one pancake at a time, or if you are confident you can use two pans at the same time. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter. Cook the pancakes for about a minute, or until the underside is golden brown and the top is bubbling. Turn them over using a palette knife or fish slice and cook for another minute. Keep the pancakes warm in a very low oven while you cook the remaining batter. Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp. Meanwhile, preheat the grill to medium–hot. Lay the bacon on a grill tray lined with foil and brush with some of the maple syrup. Grill until one side of the bacon is crisp. Turn over and brush the other side with maple syrup and cook until crisp. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup. Serve the pancakes stacked on top of each other, topped with grilled bacon and drizzled with maple syrup."
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654bdcb1632eec50b759bc5507e09f422c7ef17c5bdfd151bb20230f92549c26
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Cinnamon roll pancake traybake recipe
An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_roll_pancake_01446_16x9.jpg All the classic flavours of a cinnamon bun in an easy traybake pancake. Is this the perfect Christmas breakfast? 300g/10½oz self-raising flour 1 tsp baking powder 2 large free-range eggs 350ml/12fl oz buttermilk1 tsp ground cinnamon 1 heaped tsp vanilla bean paste 45g/1½ oz caster sugar50g/1¾oz pecans, roughly chopped, plus extra to servemaple syrup, to serve (optional) 300g/10½oz self-raising flour 1 tsp baking powder 2 large free-range eggs 350ml/12fl oz buttermilk 1 tsp ground cinnamon 1 heaped tsp vanilla bean paste 45g/1½ oz caster sugar 50g/1¾oz pecans, roughly chopped, plus extra to serve maple syrup, to serve (optional) 50g/1¾oz soft brown sugar 1 tbsp ground cinnamon 65ml/4 tbsp maple syrup 50g/1¾oz soft brown sugar 1 tbsp ground cinnamon 65ml/4 tbsp maple syrup 100g/3½oz cream cheese 25g/1oz icing sugar, plus extra to serve 1 tsp vanilla bean paste 100g/3½oz cream cheese 25g/1oz icing sugar, plus extra to serve 1 tsp vanilla bean paste Method Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10¾x8in.Sieve the flour and baking powder into a large bowl, then set aside. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the buttermilk, cinnamon and vanilla to the jug and briefly whisk to combine. Pour the egg yolk mixture into the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir to combine. Add the remaining whisked whites to the batter mixture and gently fold in using a metal spoon, trying to retain as much air as possible. Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside.Combine all the cinnamon swirl ingredients in a bowl, then transfer to a piping bag or squeezy bottle. Carefully create swirl shapes on top of the pancake batter before baking in the oven for 18–20 minutes until the pancake has risen and the top is golden.Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl. Remove the pancake from the oven and sprinkle with icing sugar. Cut into squares and serve with the cream cheese icing, a scattering of chopped pecans and maple syrup, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10¾x8in. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10¾x8in. Sieve the flour and baking powder into a large bowl, then set aside. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the buttermilk, cinnamon and vanilla to the jug and briefly whisk to combine. Pour the egg yolk mixture into the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sieve the flour and baking powder into a large bowl, then set aside. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the buttermilk, cinnamon and vanilla to the jug and briefly whisk to combine. Pour the egg yolk mixture into the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir to combine. Add the remaining whisked whites to the batter mixture and gently fold in using a metal spoon, trying to retain as much air as possible. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir to combine. Add the remaining whisked whites to the batter mixture and gently fold in using a metal spoon, trying to retain as much air as possible. Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside. Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside. Combine all the cinnamon swirl ingredients in a bowl, then transfer to a piping bag or squeezy bottle. Carefully create swirl shapes on top of the pancake batter before baking in the oven for 18–20 minutes until the pancake has risen and the top is golden. Combine all the cinnamon swirl ingredients in a bowl, then transfer to a piping bag or squeezy bottle. Carefully create swirl shapes on top of the pancake batter before baking in the oven for 18–20 minutes until the pancake has risen and the top is golden. Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl. Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl. Remove the pancake from the oven and sprinkle with icing sugar. Cut into squares and serve with the cream cheese icing, a scattering of chopped pecans and maple syrup, if you like. Remove the pancake from the oven and sprinkle with icing sugar. Cut into squares and serve with the cream cheese icing, a scattering of chopped pecans and maple syrup, if you like.
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"title": "Cinnamon roll pancake traybake recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_roll_pancake_01446_16x9.jpg All the classic flavours of a cinnamon bun in an easy traybake pancake. Is this the perfect Christmas breakfast? 300g/10½oz self-raising flour 1 tsp baking powder 2 large free-range eggs 350ml/12fl oz buttermilk1 tsp ground cinnamon 1 heaped tsp vanilla bean paste 45g/1½ oz caster sugar50g/1¾oz pecans, roughly chopped, plus extra to servemaple syrup, to serve (optional) 300g/10½oz self-raising flour 1 tsp baking powder 2 large free-range eggs 350ml/12fl oz buttermilk 1 tsp ground cinnamon 1 heaped tsp vanilla bean paste 45g/1½ oz caster sugar 50g/1¾oz pecans, roughly chopped, plus extra to serve maple syrup, to serve (optional) 50g/1¾oz soft brown sugar 1 tbsp ground cinnamon 65ml/4 tbsp maple syrup 50g/1¾oz soft brown sugar 1 tbsp ground cinnamon 65ml/4 tbsp maple syrup 100g/3½oz cream cheese 25g/1oz icing sugar, plus extra to serve 1 tsp vanilla bean paste 100g/3½oz cream cheese 25g/1oz icing sugar, plus extra to serve 1 tsp vanilla bean paste Method Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10¾x8in.Sieve the flour and baking powder into a large bowl, then set aside. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the buttermilk, cinnamon and vanilla to the jug and briefly whisk to combine. Pour the egg yolk mixture into the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir to combine. Add the remaining whisked whites to the batter mixture and gently fold in using a metal spoon, trying to retain as much air as possible. Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside.Combine all the cinnamon swirl ingredients in a bowl, then transfer to a piping bag or squeezy bottle. Carefully create swirl shapes on top of the pancake batter before baking in the oven for 18–20 minutes until the pancake has risen and the top is golden.Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl. Remove the pancake from the oven and sprinkle with icing sugar. Cut into squares and serve with the cream cheese icing, a scattering of chopped pecans and maple syrup, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10¾x8in. Preheat the oven to 200C/180C Fan/Gas 6. Grease the inside of an ovenproof dish or deep baking tray around 27x20cm/10¾x8in. Sieve the flour and baking powder into a large bowl, then set aside. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the buttermilk, cinnamon and vanilla to the jug and briefly whisk to combine. Pour the egg yolk mixture into the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sieve the flour and baking powder into a large bowl, then set aside. Separate the eggs, placing the whites in a large bowl and the yolks in a jug. Add the buttermilk, cinnamon and vanilla to the jug and briefly whisk to combine. Pour the egg yolk mixture into the flour mixture and whisk to form a thick, lump-free batter – do not over-mix. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir to combine. Add the remaining whisked whites to the batter mixture and gently fold in using a metal spoon, trying to retain as much air as possible. Sprinkle the caster sugar into the egg whites and whisk to soft peaks. Add a couple of spoonfuls of the whisked whites to the thick batter and gently stir to combine. Add the remaining whisked whites to the batter mixture and gently fold in using a metal spoon, trying to retain as much air as possible. Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside. Fold the pecans through the batter until just combined, then carefully spoon the pancake mixture into the prepared ovenproof dish or tray. Set aside. Combine all the cinnamon swirl ingredients in a bowl, then transfer to a piping bag or squeezy bottle. Carefully create swirl shapes on top of the pancake batter before baking in the oven for 18–20 minutes until the pancake has risen and the top is golden. Combine all the cinnamon swirl ingredients in a bowl, then transfer to a piping bag or squeezy bottle. Carefully create swirl shapes on top of the pancake batter before baking in the oven for 18–20 minutes until the pancake has risen and the top is golden. Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl. Meanwhile, make the cream cheese icing by combining all the ingredients in a bowl. Remove the pancake from the oven and sprinkle with icing sugar. Cut into squares and serve with the cream cheese icing, a scattering of chopped pecans and maple syrup, if you like. Remove the pancake from the oven and sprinkle with icing sugar. Cut into squares and serve with the cream cheese icing, a scattering of chopped pecans and maple syrup, if you like."
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c1ccd197397f8639408a6dac93125a5b2939fccd3ebb8fa0ecb2684e10b1ef6c
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Cottage cheese pancakes with banana and coconut recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_cheese_pancakes_50876_16x9.jpg These high protein cottage cheese pancakes are lovely and fluffy and easy to make. We love them with banana, lime and coconut, but you can top with anything you like! Each serving provides 495 kcal, 23.2g protein, 67.8g carbohydrate (of which 23.7g sugars), 13.8g fat (of which 6.3g saturates), 3.5g fibre and 1.37g salt. 120g/4¼oz self-raising flour½ tsp baking powder2 free-range eggs4 tsp runny honey1 tsp vanilla extract 200g/7oz cottage cheese5g desiccated coconutvegetable oil or cooking oil spray, for frying1 banana, peeled and sliced1 small lime, juice and zest 120g/4¼oz self-raising flour ½ tsp baking powder 2 free-range eggs 4 tsp runny honey 1 tsp vanilla extract 200g/7oz cottage cheese 5g desiccated coconut vegetable oil or cooking oil spray, for frying 1 banana, peeled and sliced 1 small lime, juice and zest Method Mix the flour and baking powder together in a large bowl. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest.Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside.Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches.Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine.Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve. Mix the flour and baking powder together in a large bowl. Mix the flour and baking powder together in a large bowl. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest. Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside. Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside. Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches. Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches. Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine. Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine. Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve. Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve.
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"title": "Cottage cheese pancakes with banana and coconut recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cottage_cheese_pancakes_50876_16x9.jpg These high protein cottage cheese pancakes are lovely and fluffy and easy to make. We love them with banana, lime and coconut, but you can top with anything you like! Each serving provides 495 kcal, 23.2g protein, 67.8g carbohydrate (of which 23.7g sugars), 13.8g fat (of which 6.3g saturates), 3.5g fibre and 1.37g salt. 120g/4¼oz self-raising flour½ tsp baking powder2 free-range eggs4 tsp runny honey1 tsp vanilla extract 200g/7oz cottage cheese5g desiccated coconutvegetable oil or cooking oil spray, for frying1 banana, peeled and sliced1 small lime, juice and zest 120g/4¼oz self-raising flour ½ tsp baking powder 2 free-range eggs 4 tsp runny honey 1 tsp vanilla extract 200g/7oz cottage cheese 5g desiccated coconut vegetable oil or cooking oil spray, for frying 1 banana, peeled and sliced 1 small lime, juice and zest Method Mix the flour and baking powder together in a large bowl. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest.Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside.Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches.Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine.Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve. Mix the flour and baking powder together in a large bowl. Mix the flour and baking powder together in a large bowl. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest. Beat the eggs, 2 teaspoons honey, vanilla and cottage cheese together in another large bowl. Stir the wet ingredients into the flour mixture to make a batter. Leave to rest. Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside. Heat a large, non-stick frying pan over a medium-high heat. Add the coconut and toast for 3–4 minutes until golden. Remove from the pan and set aside. Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches. Add a splash of the oil to the frying pan or cover the surface with a light coating of cooking spray. Cook the pancakes, using a heaped dessertspoon of batter for each pancake. Cook on each side until golden, adding more oil to the pan as needed. Keep the pancakes warm while cooking the remaining batter in batches. Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine. Meanwhile, place the banana in a small bowl. Drizzle over the remaining honey and add the lime juice and zest. Stir to combine. Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve. Serve the pancakes in stacks, topped with the banana mixture. Sprinkle the toasted coconut on top and serve."
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Sponge cake calculator
Ever wished you could make that cake recipe just a little bigger or smaller for the tins you have? Or know how much icing to cover a batch of cupcakes? Or how much fondant icing you need to cover different sizes of cake? Our cake calculator will give you the perfect recipe – whatever tins you have in – with a choice of four different flavours and styles of icing. Just type in the number of people you want to serve or the tin size you plan to use, and it will generate a recipe – square, round, traybake, cupcakes or fairy cakes. Whether you go for chocolate, coffee, lemon or classic vanilla, fondant, buttercream or drizzle, we’ve done the maths for you so you can get straight to baking. It’s great for birthday cakes, Halloween cakes, or any special occasion for which you have the perfect idea, but need to adapt it to your own equipment. The possibilities are endless! Notes on the cake calculator The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. If you're baking for larger numbers, simply re-run the calculator for a second batch. Recipes for larger layer cakes mix and bake one layer at a time, so you can mix a manageable amount of batter and re-use a single large tin. The recipe uses UK medium eggs (approx 60g/2¼oz). Buttercream icing We’ve allowed 30g/1oz buttercream icing for each cupcake and 20g/¾oz for fairy cakes. This is enough to pipe a modest rose, but not a skyscraper swirl. If you like a lot of icing, you may want to double the recipe. Fondant icing We have given generous quantities of fondant icing to help you cover your cake smoothly. You may have some excess. A small amount of buttercream is suggested to help the fondant stick to the cake. Glacé icing When making glacé icing, add the liquid to the icing sugar slowly, as you may need less (or more) to create the consistency you like. A runnier consistency is great for slightly soaking into the cake and dripping down the sides, but you can also make a just-spoonable consistency to sit neatly on top of a cake.
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"title": "Sponge cake calculator",
"content": "Ever wished you could make that cake recipe just a little bigger or smaller for the tins you have? Or know how much icing to cover a batch of cupcakes? Or how much fondant icing you need to cover different sizes of cake? Our cake calculator will give you the perfect recipe – whatever tins you have in – with a choice of four different flavours and styles of icing. Just type in the number of people you want to serve or the tin size you plan to use, and it will generate a recipe – square, round, traybake, cupcakes or fairy cakes. Whether you go for chocolate, coffee, lemon or classic vanilla, fondant, buttercream or drizzle, we’ve done the maths for you so you can get straight to baking. It’s great for birthday cakes, Halloween cakes, or any special occasion for which you have the perfect idea, but need to adapt it to your own equipment. The possibilities are endless! Notes on the cake calculator The cake calculator is designed for the home kitchen, and all you need to bake the cakes is a cake tin, a simple electric mixer or mixing bowl, a wooden spoon, a spatula and a handful of ingredients. The traybake and layer cake make up to 40 servings, and the cupcakes and fairy cakes make up to 24 cakes. If you're baking for larger numbers, simply re-run the calculator for a second batch. Recipes for larger layer cakes mix and bake one layer at a time, so you can mix a manageable amount of batter and re-use a single large tin. The recipe uses UK medium eggs (approx 60g/2¼oz). Buttercream icing We’ve allowed 30g/1oz buttercream icing for each cupcake and 20g/¾oz for fairy cakes. This is enough to pipe a modest rose, but not a skyscraper swirl. If you like a lot of icing, you may want to double the recipe. Fondant icing We have given generous quantities of fondant icing to help you cover your cake smoothly. You may have some excess. A small amount of buttercream is suggested to help the fondant stick to the cake. Glacé icing When making glacé icing, add the liquid to the icing sugar slowly, as you may need less (or more) to create the consistency you like. A runnier consistency is great for slightly soaking into the cake and dripping down the sides, but you can also make a just-spoonable consistency to sit neatly on top of a cake."
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Christmas chocolate traybake recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_traybake_27419_16x9.jpg Need an easy bake for the festive season? This Christmas chocolate traybake is perfect for a get together or school bake sale. 150g/5½oz unsalted butter, melted, plus extra to grease 200ml/7fl oz buttermilk 3 free-range eggs 250g/9oz self-raising flour 75g/2½oz cocoa powder 1 tsp baking powder 200g/7oz light brown soft sugar 150g/5½oz unsalted butter, melted, plus extra to grease 200ml/7fl oz buttermilk 3 free-range eggs 250g/9oz self-raising flour 75g/2½oz cocoa powder 1 tsp baking powder 200g/7oz light brown soft sugar 150g/5½oz unsalted butter, softened 300g/10½oz icing sugar 100g/3½oz dark chocolate, roughly chopped 1 tbsp milk 150g/5½oz unsalted butter, softened 300g/10½oz icing sugar 100g/3½oz dark chocolate, roughly chopped 1 tbsp milk mini gingerbread men edible gold star sprinkles edible red and green sprinkles gold edible lustre (optional) mini gingerbread men edible gold star sprinkles edible red and green sprinkles gold edible lustre (optional) Method Preheat the oven to 180C/160C Fan/Gas 4and line a 30cmx25cm/12inx10in cake tin with butter and baking paper. Whisk the buttermilk, butter and eggs together in a bowl. In a separate large bowl, combine the flour, cocoa powder, baking powder and sugar. Gradually mix the wet ingredients into the dry until you have a smooth cake batter. Pour evenly into the lined tin and bake for 35 minutes, or until the sponge is well risen, and a skewer comes out clean. Set aside to cool for 10 minutes, then take the sponge out of the tin onto a wire rack and leave to cool completely. Once cool, make the creamy chocolate icing. Put the butter and icing sugar into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Beat the melted dark chocolate into the butter and icing sugar. Scrape down the sides of the bowl so that everything is combined. Beat in the milk to loosen the mixture slightly. Swirl the chocolate icing over the top of the traybake and top with the mini gingerbread men, sprinkles and, if liked, gold lustre. Preheat the oven to 180C/160C Fan/Gas 4and line a 30cmx25cm/12inx10in cake tin with butter and baking paper. Preheat the oven to 180C/160C Fan/Gas 4and line a 30cmx25cm/12inx10in cake tin with butter and baking paper. Whisk the buttermilk, butter and eggs together in a bowl. Whisk the buttermilk, butter and eggs together in a bowl. In a separate large bowl, combine the flour, cocoa powder, baking powder and sugar. Gradually mix the wet ingredients into the dry until you have a smooth cake batter. In a separate large bowl, combine the flour, cocoa powder, baking powder and sugar. Gradually mix the wet ingredients into the dry until you have a smooth cake batter. Pour evenly into the lined tin and bake for 35 minutes, or until the sponge is well risen, and a skewer comes out clean. Set aside to cool for 10 minutes, then take the sponge out of the tin onto a wire rack and leave to cool completely. Pour evenly into the lined tin and bake for 35 minutes, or until the sponge is well risen, and a skewer comes out clean. Set aside to cool for 10 minutes, then take the sponge out of the tin onto a wire rack and leave to cool completely. Once cool, make the creamy chocolate icing. Put the butter and icing sugar into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Once cool, make the creamy chocolate icing. Put the butter and icing sugar into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Beat the melted dark chocolate into the butter and icing sugar. Scrape down the sides of the bowl so that everything is combined. Beat in the milk to loosen the mixture slightly. Beat the melted dark chocolate into the butter and icing sugar. Scrape down the sides of the bowl so that everything is combined. Beat in the milk to loosen the mixture slightly. Swirl the chocolate icing over the top of the traybake and top with the mini gingerbread men, sprinkles and, if liked, gold lustre. Swirl the chocolate icing over the top of the traybake and top with the mini gingerbread men, sprinkles and, if liked, gold lustre. Recipe tips If you can’t find any buttermilk you can use full-fat milk with the juice of half a lemon stirred in.
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"title": "Christmas chocolate traybake recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_traybake_27419_16x9.jpg Need an easy bake for the festive season? This Christmas chocolate traybake is perfect for a get together or school bake sale. 150g/5½oz unsalted butter, melted, plus extra to grease 200ml/7fl oz buttermilk 3 free-range eggs 250g/9oz self-raising flour 75g/2½oz cocoa powder 1 tsp baking powder 200g/7oz light brown soft sugar 150g/5½oz unsalted butter, melted, plus extra to grease 200ml/7fl oz buttermilk 3 free-range eggs 250g/9oz self-raising flour 75g/2½oz cocoa powder 1 tsp baking powder 200g/7oz light brown soft sugar 150g/5½oz unsalted butter, softened 300g/10½oz icing sugar 100g/3½oz dark chocolate, roughly chopped 1 tbsp milk 150g/5½oz unsalted butter, softened 300g/10½oz icing sugar 100g/3½oz dark chocolate, roughly chopped 1 tbsp milk mini gingerbread men edible gold star sprinkles edible red and green sprinkles gold edible lustre (optional) mini gingerbread men edible gold star sprinkles edible red and green sprinkles gold edible lustre (optional) Method Preheat the oven to 180C/160C Fan/Gas 4and line a 30cmx25cm/12inx10in cake tin with butter and baking paper. Whisk the buttermilk, butter and eggs together in a bowl. In a separate large bowl, combine the flour, cocoa powder, baking powder and sugar. Gradually mix the wet ingredients into the dry until you have a smooth cake batter. Pour evenly into the lined tin and bake for 35 minutes, or until the sponge is well risen, and a skewer comes out clean. Set aside to cool for 10 minutes, then take the sponge out of the tin onto a wire rack and leave to cool completely. Once cool, make the creamy chocolate icing. Put the butter and icing sugar into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Beat the melted dark chocolate into the butter and icing sugar. Scrape down the sides of the bowl so that everything is combined. Beat in the milk to loosen the mixture slightly. Swirl the chocolate icing over the top of the traybake and top with the mini gingerbread men, sprinkles and, if liked, gold lustre. Preheat the oven to 180C/160C Fan/Gas 4and line a 30cmx25cm/12inx10in cake tin with butter and baking paper. Preheat the oven to 180C/160C Fan/Gas 4and line a 30cmx25cm/12inx10in cake tin with butter and baking paper. Whisk the buttermilk, butter and eggs together in a bowl. Whisk the buttermilk, butter and eggs together in a bowl. In a separate large bowl, combine the flour, cocoa powder, baking powder and sugar. Gradually mix the wet ingredients into the dry until you have a smooth cake batter. In a separate large bowl, combine the flour, cocoa powder, baking powder and sugar. Gradually mix the wet ingredients into the dry until you have a smooth cake batter. Pour evenly into the lined tin and bake for 35 minutes, or until the sponge is well risen, and a skewer comes out clean. Set aside to cool for 10 minutes, then take the sponge out of the tin onto a wire rack and leave to cool completely. Pour evenly into the lined tin and bake for 35 minutes, or until the sponge is well risen, and a skewer comes out clean. Set aside to cool for 10 minutes, then take the sponge out of the tin onto a wire rack and leave to cool completely. Once cool, make the creamy chocolate icing. Put the butter and icing sugar into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Once cool, make the creamy chocolate icing. Put the butter and icing sugar into a large bowl or the bowl of a stand mixer and beat with an electric whisk for 4–5 minutes, or until pale and fluffy. Melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Melt the dark chocolate in a bowl. You can either do this in the microwave – put the chocolate in a heatproof bowl, microwave for 20 seconds, check it, stir and keep cooking and checking every couple of seconds until it has melted. Alternatively melt in a heatproof bowl placed over a pan of simmering water. Beat the melted dark chocolate into the butter and icing sugar. Scrape down the sides of the bowl so that everything is combined. Beat in the milk to loosen the mixture slightly. Beat the melted dark chocolate into the butter and icing sugar. Scrape down the sides of the bowl so that everything is combined. Beat in the milk to loosen the mixture slightly. Swirl the chocolate icing over the top of the traybake and top with the mini gingerbread men, sprinkles and, if liked, gold lustre. Swirl the chocolate icing over the top of the traybake and top with the mini gingerbread men, sprinkles and, if liked, gold lustre. Recipe tips If you can’t find any buttermilk you can use full-fat milk with the juice of half a lemon stirred in."
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dcd850732d3a5435b147e6529407208ffbb2ceb6a51723cfa00dbb421296737d
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Mary Berry's chocolate sponge cake recipe
Mixing the cocoa powder with boiling water is a process called blooming. It intensifies the flavour of the cocoa powder giving a really chocolatey flavour. Mary uses the all-in-one method for her cakes. It helps to have very soft butter (or margarine that's suitable for baking) so that you don't overbeat the mixture. Overbeating could result in a tougher cake texture. To soften your butter, cut into small cubes, spread onto a plate, cover lightly with kitchen paper and leave at room temperature for at least 30 minutes (or watch the How-to video below). Mary's preference for dark chocolate is to use varieties with 40–50 percent cocoa solids. A higher amount of cocoa solids will still work well but makes a deeper, less sweet cake. Whatever you use, make sure you chop it into small even pieces (you could even grate it). The name sandwich tin is a little confusing as they aren’t anything to do with bread-based sandwiches but are designed for baking round sponge cakes that you ‘sandwich’ together with a filling. It’s worth treating yourself to a set of loose-based sandwich tins with straight vertical sides rather than tapering side produce a better-looking cake that’s also easier to ice. The loose base makes it easier to lift the sponge out. A rounded teaspoon is a measure of a dry ingredient, such baking powder or a spice, that’s been scooped into a teaspoon leaving a few millimetres rising above the rim of the spoon, rather than a ‘level’ teaspoon where a knife has been taken across the rim to give a flat surface. It’s a useful measure for recipe when a little more than a teaspoon of an ingredient is called for and is roughly equal to 1¼ tsp. Golden caster sugar is made using unrefined sugar. It’s a pale sandy colour and gives a mild caramel-like flavour to bakes. White caster sugar can be substituted but, if you want a richer flavour, try mixing a little soft light brown sugar with caster sugar. To help make your sponges evenly sized for a more professional finish, weigh the cake batter in the tins to make sure they are the same before you bake them. Chocolate ganache makes a super-simple icing for chocolate cakes and looks really impressive. You’ll need to leave it to cool for up to an hour before it’s ready to use. It should be soft, creamy and easily spreadable, but if it’s too soft it will run down the sides of the sponges. It's also crucial the cakes are completely cold before icing, as any residual heat could melt the ganache. If you don’t have apricot jam, you can use seedless raspberry instead. Or push any raspberry or strawberry jam through a sieve to remove the seeds, adding an extra tablespoon to make up for any loss. The jam isn’t essential to the cake, although it helps balance the flavour of the super-rich chocolate ganache, so feel free to skip it if you prefer. To make an orange-flavoured chocolate cake, add the finely grated zest of one orange to the cake batter and spread the cake with fine shred marmalade instead of apricot jam. How to freeze The sponges for this cake can be frozen ahead if you like. Allow them to cool completely, then place each one on a circle of baking paper and cover with another circle of baking paper – this will help prevent the sponge sticking – before wrapping tightly in two layers of kitchen foil. Label and freeze for up to 1 month. To thaw, unwrap and place the frozen cakes a wire rack, loosely covered with foil. Leave at room temperature for about an hour before icing.
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"title": "Mary Berry's chocolate sponge cake recipe",
"content": "Mixing the cocoa powder with boiling water is a process called blooming. It intensifies the flavour of the cocoa powder giving a really chocolatey flavour. Mary uses the all-in-one method for her cakes. It helps to have very soft butter (or margarine that's suitable for baking) so that you don't overbeat the mixture. Overbeating could result in a tougher cake texture. To soften your butter, cut into small cubes, spread onto a plate, cover lightly with kitchen paper and leave at room temperature for at least 30 minutes (or watch the How-to video below). Mary's preference for dark chocolate is to use varieties with 40–50 percent cocoa solids. A higher amount of cocoa solids will still work well but makes a deeper, less sweet cake. Whatever you use, make sure you chop it into small even pieces (you could even grate it). The name sandwich tin is a little confusing as they aren’t anything to do with bread-based sandwiches but are designed for baking round sponge cakes that you ‘sandwich’ together with a filling. It’s worth treating yourself to a set of loose-based sandwich tins with straight vertical sides rather than tapering side produce a better-looking cake that’s also easier to ice. The loose base makes it easier to lift the sponge out. A rounded teaspoon is a measure of a dry ingredient, such baking powder or a spice, that’s been scooped into a teaspoon leaving a few millimetres rising above the rim of the spoon, rather than a ‘level’ teaspoon where a knife has been taken across the rim to give a flat surface. It’s a useful measure for recipe when a little more than a teaspoon of an ingredient is called for and is roughly equal to 1¼ tsp. Golden caster sugar is made using unrefined sugar. It’s a pale sandy colour and gives a mild caramel-like flavour to bakes. White caster sugar can be substituted but, if you want a richer flavour, try mixing a little soft light brown sugar with caster sugar. To help make your sponges evenly sized for a more professional finish, weigh the cake batter in the tins to make sure they are the same before you bake them. Chocolate ganache makes a super-simple icing for chocolate cakes and looks really impressive. You’ll need to leave it to cool for up to an hour before it’s ready to use. It should be soft, creamy and easily spreadable, but if it’s too soft it will run down the sides of the sponges. It's also crucial the cakes are completely cold before icing, as any residual heat could melt the ganache. If you don’t have apricot jam, you can use seedless raspberry instead. Or push any raspberry or strawberry jam through a sieve to remove the seeds, adding an extra tablespoon to make up for any loss. The jam isn’t essential to the cake, although it helps balance the flavour of the super-rich chocolate ganache, so feel free to skip it if you prefer. To make an orange-flavoured chocolate cake, add the finely grated zest of one orange to the cake batter and spread the cake with fine shred marmalade instead of apricot jam. How to freeze The sponges for this cake can be frozen ahead if you like. Allow them to cool completely, then place each one on a circle of baking paper and cover with another circle of baking paper – this will help prevent the sponge sticking – before wrapping tightly in two layers of kitchen foil. Label and freeze for up to 1 month. To thaw, unwrap and place the frozen cakes a wire rack, loosely covered with foil. Leave at room temperature for about an hour before icing."
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8ea2c8d9323db60dcd8e11c53fb2731e70018a2f8a01fd8fa1bd3aa27e2ca337
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Chocolate fudge cake recipe
An average of 4.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_fudge_cake_54366_16x9.jpg Benjamina uses melted chocolate and brown sugar in her chocolate cake batter, which gives a fudgy taste while still keeping that fluffy, light texture. Fill and top with a glossy chocolate ganache for a decadent finish. 175g/6oz dark chocolate (70% cocoa solids), chopped275g/9¾oz plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch salt135g/4¾oz unsalted butter, at room temperature275g/9¾oz light brown soft sugar2 large free-range eggs, beaten300ml/10fl oz milk (at room temperature)1 tsp vanilla extract 175g/6oz dark chocolate (70% cocoa solids), chopped 275g/9¾oz plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch salt 135g/4¾oz unsalted butter, at room temperature 275g/9¾oz light brown soft sugar 2 large free-range eggs, beaten 300ml/10fl oz milk (at room temperature) 1 tsp vanilla extract 175g/6oz dark chocolate250ml/9fl oz double cream 175g/6oz dark chocolate 250ml/9fl oz double cream Method Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line 2 x 20cm/8in deep sandwich cake tins.Place the chocolate in a heatproof bowl and set over a saucepan of boiling water (making sure the bottom of the bowl is not touching the water). Gently melt the chocolate while stirring. Once melted, set aside and allow to cool at room temperature.In a separate bowl, sift the flour, baking powder and bicarbonate of soda together, then add the salt. Set aside.Cream the butter and sugar together using an electric whisk until pale and fluffy (this will take a little longer than when using caster sugar). Continue to whisk while gradually adding the beaten eggs, a little at a time. If the mixture starts to curdle, add 1–2 teaspoons of the sifted flour from the other bowl. Once the eggs are incorporated, whisk in the melted chocolate and vanilla, then about half of the milk, adding it gradually. Add half of the flour mixture and fold in using large metal spoon or silicone spatula. Gradually add the remaining milk and fold in the remaining flour. Divide between the prepared tins and gently smooth the tops. Bake for approximately 30–35 minutes or until the sponges are light and springy, have slightly shrunk away from the sides of the tins and a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 15 minutes in the tins, then loosen around the edges with a knife and turn onto wire racks to completely cool before icing. To make the ganache, finely chop the chocolate and put it in a bowl.Heat the cream in a small pan until steaming. Just before it comes to the boil, remove from the heat and pour it over the chocolate. Let it sit undisturbed for 30 seconds, then start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few lumps that aren’t melted, place the bowl over a pan of simmering water and stir until everything is melted and smooth. Leave the ganache to cool at room temperature. Once the ganache is cooled and thick, spread half of it over one of the cooled sponges. Layer the other sponge on top and finish with the remaining ganache. Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line 2 x 20cm/8in deep sandwich cake tins. Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line 2 x 20cm/8in deep sandwich cake tins. Place the chocolate in a heatproof bowl and set over a saucepan of boiling water (making sure the bottom of the bowl is not touching the water). Gently melt the chocolate while stirring. Once melted, set aside and allow to cool at room temperature. Place the chocolate in a heatproof bowl and set over a saucepan of boiling water (making sure the bottom of the bowl is not touching the water). Gently melt the chocolate while stirring. Once melted, set aside and allow to cool at room temperature. In a separate bowl, sift the flour, baking powder and bicarbonate of soda together, then add the salt. Set aside. In a separate bowl, sift the flour, baking powder and bicarbonate of soda together, then add the salt. Set aside. Cream the butter and sugar together using an electric whisk until pale and fluffy (this will take a little longer than when using caster sugar). Continue to whisk while gradually adding the beaten eggs, a little at a time. If the mixture starts to curdle, add 1–2 teaspoons of the sifted flour from the other bowl. Cream the butter and sugar together using an electric whisk until pale and fluffy (this will take a little longer than when using caster sugar). Continue to whisk while gradually adding the beaten eggs, a little at a time. If the mixture starts to curdle, add 1–2 teaspoons of the sifted flour from the other bowl. Once the eggs are incorporated, whisk in the melted chocolate and vanilla, then about half of the milk, adding it gradually. Add half of the flour mixture and fold in using large metal spoon or silicone spatula. Gradually add the remaining milk and fold in the remaining flour. Once the eggs are incorporated, whisk in the melted chocolate and vanilla, then about half of the milk, adding it gradually. Add half of the flour mixture and fold in using large metal spoon or silicone spatula. Gradually add the remaining milk and fold in the remaining flour. Divide between the prepared tins and gently smooth the tops. Bake for approximately 30–35 minutes or until the sponges are light and springy, have slightly shrunk away from the sides of the tins and a toothpick inserted into the centre comes out clean. Divide between the prepared tins and gently smooth the tops. Bake for approximately 30–35 minutes or until the sponges are light and springy, have slightly shrunk away from the sides of the tins and a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 15 minutes in the tins, then loosen around the edges with a knife and turn onto wire racks to completely cool before icing. Allow the cakes to cool for 15 minutes in the tins, then loosen around the edges with a knife and turn onto wire racks to completely cool before icing. To make the ganache, finely chop the chocolate and put it in a bowl. To make the ganache, finely chop the chocolate and put it in a bowl. Heat the cream in a small pan until steaming. Just before it comes to the boil, remove from the heat and pour it over the chocolate. Let it sit undisturbed for 30 seconds, then start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few lumps that aren’t melted, place the bowl over a pan of simmering water and stir until everything is melted and smooth. Leave the ganache to cool at room temperature. Heat the cream in a small pan until steaming. Just before it comes to the boil, remove from the heat and pour it over the chocolate. Let it sit undisturbed for 30 seconds, then start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few lumps that aren’t melted, place the bowl over a pan of simmering water and stir until everything is melted and smooth. Leave the ganache to cool at room temperature. Once the ganache is cooled and thick, spread half of it over one of the cooled sponges. Layer the other sponge on top and finish with the remaining ganache. Once the ganache is cooled and thick, spread half of it over one of the cooled sponges. Layer the other sponge on top and finish with the remaining ganache. Recipe tips Make sure the cake is completely cool before you ice it or the ganache will melt. If your kitchen is particularly hot you might need to chill the ganache in the fridge. It's best to do this in short bursts: chill the ganache for 5 minutes then stir, repeat until you have an easily spreadable texture. The cake is best stored at room temperature in an air tight container.
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"title": "Chocolate fudge cake recipe",
"content": "An average of 4.5 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chocolate_fudge_cake_54366_16x9.jpg Benjamina uses melted chocolate and brown sugar in her chocolate cake batter, which gives a fudgy taste while still keeping that fluffy, light texture. Fill and top with a glossy chocolate ganache for a decadent finish. 175g/6oz dark chocolate (70% cocoa solids), chopped275g/9¾oz plain flour1 tsp baking powder1 tsp bicarbonate of sodapinch salt135g/4¾oz unsalted butter, at room temperature275g/9¾oz light brown soft sugar2 large free-range eggs, beaten300ml/10fl oz milk (at room temperature)1 tsp vanilla extract 175g/6oz dark chocolate (70% cocoa solids), chopped 275g/9¾oz plain flour 1 tsp baking powder 1 tsp bicarbonate of soda pinch salt 135g/4¾oz unsalted butter, at room temperature 275g/9¾oz light brown soft sugar 2 large free-range eggs, beaten 300ml/10fl oz milk (at room temperature) 1 tsp vanilla extract 175g/6oz dark chocolate250ml/9fl oz double cream 175g/6oz dark chocolate 250ml/9fl oz double cream Method Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line 2 x 20cm/8in deep sandwich cake tins.Place the chocolate in a heatproof bowl and set over a saucepan of boiling water (making sure the bottom of the bowl is not touching the water). Gently melt the chocolate while stirring. Once melted, set aside and allow to cool at room temperature.In a separate bowl, sift the flour, baking powder and bicarbonate of soda together, then add the salt. Set aside.Cream the butter and sugar together using an electric whisk until pale and fluffy (this will take a little longer than when using caster sugar). Continue to whisk while gradually adding the beaten eggs, a little at a time. If the mixture starts to curdle, add 1–2 teaspoons of the sifted flour from the other bowl. Once the eggs are incorporated, whisk in the melted chocolate and vanilla, then about half of the milk, adding it gradually. Add half of the flour mixture and fold in using large metal spoon or silicone spatula. Gradually add the remaining milk and fold in the remaining flour. Divide between the prepared tins and gently smooth the tops. Bake for approximately 30–35 minutes or until the sponges are light and springy, have slightly shrunk away from the sides of the tins and a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 15 minutes in the tins, then loosen around the edges with a knife and turn onto wire racks to completely cool before icing. To make the ganache, finely chop the chocolate and put it in a bowl.Heat the cream in a small pan until steaming. Just before it comes to the boil, remove from the heat and pour it over the chocolate. Let it sit undisturbed for 30 seconds, then start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few lumps that aren’t melted, place the bowl over a pan of simmering water and stir until everything is melted and smooth. Leave the ganache to cool at room temperature. Once the ganache is cooled and thick, spread half of it over one of the cooled sponges. Layer the other sponge on top and finish with the remaining ganache. Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line 2 x 20cm/8in deep sandwich cake tins. Preheat the oven to 180C/160C Fan/ Gas 4. Grease and line 2 x 20cm/8in deep sandwich cake tins. Place the chocolate in a heatproof bowl and set over a saucepan of boiling water (making sure the bottom of the bowl is not touching the water). Gently melt the chocolate while stirring. Once melted, set aside and allow to cool at room temperature. Place the chocolate in a heatproof bowl and set over a saucepan of boiling water (making sure the bottom of the bowl is not touching the water). Gently melt the chocolate while stirring. Once melted, set aside and allow to cool at room temperature. In a separate bowl, sift the flour, baking powder and bicarbonate of soda together, then add the salt. Set aside. In a separate bowl, sift the flour, baking powder and bicarbonate of soda together, then add the salt. Set aside. Cream the butter and sugar together using an electric whisk until pale and fluffy (this will take a little longer than when using caster sugar). Continue to whisk while gradually adding the beaten eggs, a little at a time. If the mixture starts to curdle, add 1–2 teaspoons of the sifted flour from the other bowl. Cream the butter and sugar together using an electric whisk until pale and fluffy (this will take a little longer than when using caster sugar). Continue to whisk while gradually adding the beaten eggs, a little at a time. If the mixture starts to curdle, add 1–2 teaspoons of the sifted flour from the other bowl. Once the eggs are incorporated, whisk in the melted chocolate and vanilla, then about half of the milk, adding it gradually. Add half of the flour mixture and fold in using large metal spoon or silicone spatula. Gradually add the remaining milk and fold in the remaining flour. Once the eggs are incorporated, whisk in the melted chocolate and vanilla, then about half of the milk, adding it gradually. Add half of the flour mixture and fold in using large metal spoon or silicone spatula. Gradually add the remaining milk and fold in the remaining flour. Divide between the prepared tins and gently smooth the tops. Bake for approximately 30–35 minutes or until the sponges are light and springy, have slightly shrunk away from the sides of the tins and a toothpick inserted into the centre comes out clean. Divide between the prepared tins and gently smooth the tops. Bake for approximately 30–35 minutes or until the sponges are light and springy, have slightly shrunk away from the sides of the tins and a toothpick inserted into the centre comes out clean. Allow the cakes to cool for 15 minutes in the tins, then loosen around the edges with a knife and turn onto wire racks to completely cool before icing. Allow the cakes to cool for 15 minutes in the tins, then loosen around the edges with a knife and turn onto wire racks to completely cool before icing. To make the ganache, finely chop the chocolate and put it in a bowl. To make the ganache, finely chop the chocolate and put it in a bowl. Heat the cream in a small pan until steaming. Just before it comes to the boil, remove from the heat and pour it over the chocolate. Let it sit undisturbed for 30 seconds, then start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few lumps that aren’t melted, place the bowl over a pan of simmering water and stir until everything is melted and smooth. Leave the ganache to cool at room temperature. Heat the cream in a small pan until steaming. Just before it comes to the boil, remove from the heat and pour it over the chocolate. Let it sit undisturbed for 30 seconds, then start stirring slowly from the middle, working your way outwards until you have a smooth ganache. If there are still a few lumps that aren’t melted, place the bowl over a pan of simmering water and stir until everything is melted and smooth. Leave the ganache to cool at room temperature. Once the ganache is cooled and thick, spread half of it over one of the cooled sponges. Layer the other sponge on top and finish with the remaining ganache. Once the ganache is cooled and thick, spread half of it over one of the cooled sponges. Layer the other sponge on top and finish with the remaining ganache. Recipe tips Make sure the cake is completely cool before you ice it or the ganache will melt. If your kitchen is particularly hot you might need to chill the ganache in the fridge. It's best to do this in short bursts: chill the ganache for 5 minutes then stir, repeat until you have an easily spreadable texture. The cake is best stored at room temperature in an air tight container."
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Beetroot chocolate cake recipe
An average of 4.5 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beetroot_chocolate_cake_82388_16x9.jpg If you haven’t yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect introductory recipe. Try it with a dollop of crème fraîche. 200g/7oz butter, plus extra for greasing250g/9oz cooked and peeled beetroot200g/7oz dark chocolate (70% cocoa solids)4 tbsp hot espresso coffee135g/5oz plain flour1 heaped tsp baking powder3 tbsp cocoa powder5 free-range eggs, separated190g/6¾oz golden caster sugarcrème fraîche or double cream, to serve 200g/7oz butter, plus extra for greasing 250g/9oz cooked and peeled beetroot 200g/7oz dark chocolate (70% cocoa solids) 4 tbsp hot espresso coffee 135g/5oz plain flour 1 heaped tsp baking powder 3 tbsp cocoa powder 5 free-range eggs, separated 190g/6¾oz golden caster sugar crème fraîche or double cream, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.Blend the beetroot in a food processor to a rough purée.Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the egg yolks into the chocolate and butter mixture, then fold in the beetroot.In a separate clean bowl, whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.Fold the sugar and egg whites into the chocolate mixture, then fold in the sifted flour and cocoa mixture.Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.Allow to cool in the tin, then serve with crème fraîche or double cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment. Blend the beetroot in a food processor to a rough purée. Blend the beetroot in a food processor to a rough purée. Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee. Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee. Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly. Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the egg yolks into the chocolate and butter mixture, then fold in the beetroot. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the egg yolks into the chocolate and butter mixture, then fold in the beetroot. In a separate clean bowl, whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar. In a separate clean bowl, whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar. Fold the sugar and egg whites into the chocolate mixture, then fold in the sifted flour and cocoa mixture. Fold the sugar and egg whites into the chocolate mixture, then fold in the sifted flour and cocoa mixture. Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin, then serve with crème fraîche or double cream. Allow to cool in the tin, then serve with crème fraîche or double cream.
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"url": "https://www.bbc.co.uk/food/recipes/beetroot_chocolate_cake_82388",
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"title": "Beetroot chocolate cake recipe",
"content": "An average of 4.5 out of 5 stars from 51 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/beetroot_chocolate_cake_82388_16x9.jpg If you haven’t yet discovered the delicious and surprising combo of beetroot and chocolate cake, this is the perfect introductory recipe. Try it with a dollop of crème fraîche. 200g/7oz butter, plus extra for greasing250g/9oz cooked and peeled beetroot200g/7oz dark chocolate (70% cocoa solids)4 tbsp hot espresso coffee135g/5oz plain flour1 heaped tsp baking powder3 tbsp cocoa powder5 free-range eggs, separated190g/6¾oz golden caster sugarcrème fraîche or double cream, to serve 200g/7oz butter, plus extra for greasing 250g/9oz cooked and peeled beetroot 200g/7oz dark chocolate (70% cocoa solids) 4 tbsp hot espresso coffee 135g/5oz plain flour 1 heaped tsp baking powder 3 tbsp cocoa powder 5 free-range eggs, separated 190g/6¾oz golden caster sugar crème fraîche or double cream, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment.Blend the beetroot in a food processor to a rough purée.Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee.Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly.Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the egg yolks into the chocolate and butter mixture, then fold in the beetroot.In a separate clean bowl, whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar.Fold the sugar and egg whites into the chocolate mixture, then fold in the sifted flour and cocoa mixture.Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean.Allow to cool in the tin, then serve with crème fraîche or double cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in cake tin with a little butter and line the bottom of the tin with a disc of baking parchment. Blend the beetroot in a food processor to a rough purée. Blend the beetroot in a food processor to a rough purée. Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee. Melt the chocolate in a bowl suspended over a pan of hot water (do not allow the bottom of the bowl to touch the water), then pour in the hot coffee. Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly. Stir in the butter in small pieces and leave to soften. Remove from the heat and allow to cool slightly. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside. Meanwhile, sift the flour, baking powder and cocoa together in a bowl and set aside. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the egg yolks into the chocolate and butter mixture, then fold in the beetroot. Separate the eggs. Whisk the yolks in a bowl until frothy. Stir the egg yolks into the chocolate and butter mixture, then fold in the beetroot. In a separate clean bowl, whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar. In a separate clean bowl, whisk the egg whites until still peaks form when the whisk is removed. Fold in the sugar. Fold the sugar and egg whites into the chocolate mixture, then fold in the sifted flour and cocoa mixture. Fold the sugar and egg whites into the chocolate mixture, then fold in the sifted flour and cocoa mixture. Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Pour the batter into the prepared tin and bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Allow to cool in the tin, then serve with crème fraîche or double cream. Allow to cool in the tin, then serve with crème fraîche or double cream."
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fa358ded798cee0f2b9b2ff308271c688306a3fb79044b87f5b0fbd7c7c97720
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Mary Berry's chocolate mousse cake recipe
An average of 4.7 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebration_chocolate_26103_16x9.jpg Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin. 25g/1oz cocoa powder, plus extra for dusting3 tbsp boiling water100g/3½oz caster sugar100g/3½oz self-raising flour1 level tsp baking powder2 large free-range eggs100g/3½oz margarine, plus extra for greasing2 tbsp brandy 25g/1oz cocoa powder, plus extra for dusting 3 tbsp boiling water 100g/3½oz caster sugar 100g/3½oz self-raising flour 1 level tsp baking powder 2 large free-range eggs 100g/3½oz margarine, plus extra for greasing 2 tbsp brandy 300g/11oz dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares450ml/16fl oz whipping cream 300g/11oz dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares 450ml/16fl oz whipping cream 225g/8oz fresh raspberriesdouble creamicing sugar, for dusting 225g/8oz fresh raspberries double cream icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it. For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky. Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream. To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream. Recipe tips Tip 1: Use chocolate with no more than 40–50 percent cocoa solids as the richer types of chocolate can make this dessert too bitter. Tip 2: This dish can be made 1-2 days in advance - just chill in the fridge without the fruit topping until needed. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer.
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"title": "Mary Berry's chocolate mousse cake recipe",
"content": "An average of 4.7 out of 5 stars from 68 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/celebration_chocolate_26103_16x9.jpg Mary Berry's rich, indulgent chocolate mousse cake is fit for a celebration and makes a stunning centrepiece. Equipment and preparation: for this recipe you will need a 20cm/8in round springform cake tin. 25g/1oz cocoa powder, plus extra for dusting3 tbsp boiling water100g/3½oz caster sugar100g/3½oz self-raising flour1 level tsp baking powder2 large free-range eggs100g/3½oz margarine, plus extra for greasing2 tbsp brandy 25g/1oz cocoa powder, plus extra for dusting 3 tbsp boiling water 100g/3½oz caster sugar 100g/3½oz self-raising flour 1 level tsp baking powder 2 large free-range eggs 100g/3½oz margarine, plus extra for greasing 2 tbsp brandy 300g/11oz dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares450ml/16fl oz whipping cream 300g/11oz dark chocolate (no more than 40-50 per cent cocoa solids), broken into squares 450ml/16fl oz whipping cream 225g/8oz fresh raspberriesdouble creamicing sugar, for dusting 225g/8oz fresh raspberries double cream icing sugar, for dusting Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it.For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch.While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little.Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm.To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it. Preheat the oven to 180C/160C Fan/Gas 4. Grease the tin with margarine and line the base and sides with baking paper. You need to line the tin right to the top even though the sponge will not fill it. For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. For the chocolate cake, measure the cocoa powder into a large bowl. Pour over the boiling water and mix to a paste with a spatula. Add the rest of the dry ingredients and the eggs and margarine and beat until smooth using a hand-held mixer. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. Spoon the cake mixture into the prepared cake tin and level the surface with a palette knife. Bake in the oven for 20-25 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake feels springy to the touch. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin. While the cake is still hot, brush the brandy over the top of the cake. Leave the cake to cool in the tin. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Meanwhile, for the mousse, place the chocolate in a bowl and melt over a pan of gently simmering water (do not allow the base of the bowl to touch the water). Stir continuously, taking care not to let the chocolate get too hot. Set aside to cool a little. Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky. Whip the cream until soft peaks form when the whisk is removed. Carefully fold in the melted chocolate until smooth and not streaky. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. When the cake has cooled, and while it is still in the tin, spoon the chocolate mousse on top and level with a palette knife. Cover the cake tin with cling film and chill in the fridge for a minimum of 4 hours, and preferably overnight, until the mousse is firm. To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream. To serve, carefully remove the cake from the tin and transfer it to a flat plate. Dust the top with cocoa powder, then pile the raspberries and blueberries into the centre. Finish with a light dusting of icing sugar. Cut into wedges and serve with pouring cream. Recipe tips Tip 1: Use chocolate with no more than 40–50 percent cocoa solids as the richer types of chocolate can make this dessert too bitter. Tip 2: This dish can be made 1-2 days in advance - just chill in the fridge without the fruit topping until needed. The sponge base can be made ahead and frozen, then defrosted prior to adding the mousse layer."
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Mary Berry's easy chocolate cake recipe
An average of 4.2 out of 5 stars from 125 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/definitivechocolatec_72226_16x9.jpg Using her preferred all-in-one method, Mary's easiest ever chocolate cake recipe is simply filled with cream and jam. This is a light and airy chocolate cake for those who don't like it too rich. It's a great base for whipped cream and fresh fruit or jam. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar, plus extra for sprinkling4 free-range eggs220g/7¾oz self-raising flour1 tsp baking powder50g/1¾oz cocoa powder 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar, plus extra for sprinkling 4 free-range eggs 220g/7¾oz self-raising flour 1 tsp baking powder 50g/1¾oz cocoa powder 4 tbsp apricot jam300ml/10½fl oz whipping cream, softly whipped 4 tbsp apricot jam 300ml/10½fl oz whipping cream, softly whipped Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.) Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.) Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Recipe tips The chocolate sponge cake layers will freeze, unfilled, well-wrapped in clingfilm, for up to one month. Defrost at room temperature, unwrap and fill. This simple chocolate cake is best eaten on the day it's made, if not freezing it.
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"title": "Mary Berry's easy chocolate cake recipe",
"content": "An average of 4.2 out of 5 stars from 125 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/definitivechocolatec_72226_16x9.jpg Using her preferred all-in-one method, Mary's easiest ever chocolate cake recipe is simply filled with cream and jam. This is a light and airy chocolate cake for those who don't like it too rich. It's a great base for whipped cream and fresh fruit or jam. 225g/8oz unsalted butter, softened, plus extra for greasing225g/8oz caster sugar, plus extra for sprinkling4 free-range eggs220g/7¾oz self-raising flour1 tsp baking powder50g/1¾oz cocoa powder 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz caster sugar, plus extra for sprinkling 4 free-range eggs 220g/7¾oz self-raising flour 1 tsp baking powder 50g/1¾oz cocoa powder 4 tbsp apricot jam300ml/10½fl oz whipping cream, softly whipped 4 tbsp apricot jam 300ml/10½fl oz whipping cream, softly whipped Method Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.)Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon.Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely.Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Lightly butter two loose-bottomed 20cm/8in sandwich tins and line the bases with baking paper. Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.) Put the butter, sugar, eggs, flour, baking powder and cocoa in a large bowl and beat for 2 minutes, or until just blended. (An electric mixer is best for this, but you can also beat by hand using a wooden spoon.) Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Divide the mixture evenly between the tins. Level the surface using a spatula or the back of a spoon. Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Bake for 25–30 minutes. The tops of the cakes should spring back when pressed lightly with a finger. Leave the cakes to cool in the tins for 5 minutes. Run a small palette knife around the edge of the tins, then carefully turn the cakes out onto a wire rack. Peel off the paper and leave to cool completely. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Choose the cake with the best top, then put the other cake top-down onto a serving plate. Spread with the jam and whipped cream, put the other cake on top (top upwards) and sprinkle with caster sugar to serve. Recipe tips The chocolate sponge cake layers will freeze, unfilled, well-wrapped in clingfilm, for up to one month. Defrost at room temperature, unwrap and fill. This simple chocolate cake is best eaten on the day it's made, if not freezing it."
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Salted chocolate cake recipe
An average of 3.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_dark_chocolate_16338_16x9.jpg Donna Hay's quick and easy chocolate cake has a gorgeous soured cream ganache and a sprinkle of sea salt that lifts the flavour to another level. This will totally impress at any party or bake sale. 375g/13oz self-raising flour, sifted50g/1¾oz cocoa powder, sifted325g/11½oz caster sugar4 free-range eggs, beaten375ml/13fl oz full-fat milk250g/9oz unsalted butter, melted200g/7oz dark chocolate, melted2 tsp vanilla extract250g/9oz soured cream400g/14oz milk chocolate, melted2 tsp black or regular sea salt flakes 375g/13oz self-raising flour, sifted 50g/1¾oz cocoa powder, sifted 325g/11½oz caster sugar 4 free-range eggs, beaten 375ml/13fl oz full-fat milk 250g/9oz unsalted butter, melted 200g/7oz dark chocolate, melted 2 tsp vanilla extract 250g/9oz soured cream 400g/14oz milk chocolate, melted 2 tsp black or regular sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line two 20cm/8in round cake tins with baking paper.Place the flour, cocoa, sugar, eggs, milk, butter, melted dark chocolate and vanilla in a large bowl and whisk until smooth. Evenly divide the mixture between the tins and bake for 35–40 minutes, or until cooked through and a skewer inserted into the middle of each cake comes out clean. Leave to cool slightly in the tins before turning out onto wire racks to cool completely.Place the soured cream and melted milk chocolate in a large bowl. Stir to combine and refrigerate for 10 minutes, or until the ganache is a firm, spreadable consistency.Place one of the cakes on a cake stand or plate and trim the top so it is flat. Spread the top of the cake with half of the ganache. Top with the remaining cake and cover the top of that cake with the rest of the ganache. Sprinkle the salt over the top of the cake. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line two 20cm/8in round cake tins with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line two 20cm/8in round cake tins with baking paper. Place the flour, cocoa, sugar, eggs, milk, butter, melted dark chocolate and vanilla in a large bowl and whisk until smooth. Place the flour, cocoa, sugar, eggs, milk, butter, melted dark chocolate and vanilla in a large bowl and whisk until smooth. Evenly divide the mixture between the tins and bake for 35–40 minutes, or until cooked through and a skewer inserted into the middle of each cake comes out clean. Leave to cool slightly in the tins before turning out onto wire racks to cool completely. Evenly divide the mixture between the tins and bake for 35–40 minutes, or until cooked through and a skewer inserted into the middle of each cake comes out clean. Leave to cool slightly in the tins before turning out onto wire racks to cool completely. Place the soured cream and melted milk chocolate in a large bowl. Stir to combine and refrigerate for 10 minutes, or until the ganache is a firm, spreadable consistency. Place the soured cream and melted milk chocolate in a large bowl. Stir to combine and refrigerate for 10 minutes, or until the ganache is a firm, spreadable consistency. Place one of the cakes on a cake stand or plate and trim the top so it is flat. Spread the top of the cake with half of the ganache. Top with the remaining cake and cover the top of that cake with the rest of the ganache. Sprinkle the salt over the top of the cake. Place one of the cakes on a cake stand or plate and trim the top so it is flat. Spread the top of the cake with half of the ganache. Top with the remaining cake and cover the top of that cake with the rest of the ganache. Sprinkle the salt over the top of the cake.
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"title": "Salted chocolate cake recipe",
"content": "An average of 3.6 out of 5 stars from 43 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/salted_dark_chocolate_16338_16x9.jpg Donna Hay's quick and easy chocolate cake has a gorgeous soured cream ganache and a sprinkle of sea salt that lifts the flavour to another level. This will totally impress at any party or bake sale. 375g/13oz self-raising flour, sifted50g/1¾oz cocoa powder, sifted325g/11½oz caster sugar4 free-range eggs, beaten375ml/13fl oz full-fat milk250g/9oz unsalted butter, melted200g/7oz dark chocolate, melted2 tsp vanilla extract250g/9oz soured cream400g/14oz milk chocolate, melted2 tsp black or regular sea salt flakes 375g/13oz self-raising flour, sifted 50g/1¾oz cocoa powder, sifted 325g/11½oz caster sugar 4 free-range eggs, beaten 375ml/13fl oz full-fat milk 250g/9oz unsalted butter, melted 200g/7oz dark chocolate, melted 2 tsp vanilla extract 250g/9oz soured cream 400g/14oz milk chocolate, melted 2 tsp black or regular sea salt flakes Method Preheat the oven to 200C/180C Fan/Gas 6. Grease and line two 20cm/8in round cake tins with baking paper.Place the flour, cocoa, sugar, eggs, milk, butter, melted dark chocolate and vanilla in a large bowl and whisk until smooth. Evenly divide the mixture between the tins and bake for 35–40 minutes, or until cooked through and a skewer inserted into the middle of each cake comes out clean. Leave to cool slightly in the tins before turning out onto wire racks to cool completely.Place the soured cream and melted milk chocolate in a large bowl. Stir to combine and refrigerate for 10 minutes, or until the ganache is a firm, spreadable consistency.Place one of the cakes on a cake stand or plate and trim the top so it is flat. Spread the top of the cake with half of the ganache. Top with the remaining cake and cover the top of that cake with the rest of the ganache. Sprinkle the salt over the top of the cake. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line two 20cm/8in round cake tins with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease and line two 20cm/8in round cake tins with baking paper. Place the flour, cocoa, sugar, eggs, milk, butter, melted dark chocolate and vanilla in a large bowl and whisk until smooth. Place the flour, cocoa, sugar, eggs, milk, butter, melted dark chocolate and vanilla in a large bowl and whisk until smooth. Evenly divide the mixture between the tins and bake for 35–40 minutes, or until cooked through and a skewer inserted into the middle of each cake comes out clean. Leave to cool slightly in the tins before turning out onto wire racks to cool completely. Evenly divide the mixture between the tins and bake for 35–40 minutes, or until cooked through and a skewer inserted into the middle of each cake comes out clean. Leave to cool slightly in the tins before turning out onto wire racks to cool completely. Place the soured cream and melted milk chocolate in a large bowl. Stir to combine and refrigerate for 10 minutes, or until the ganache is a firm, spreadable consistency. Place the soured cream and melted milk chocolate in a large bowl. Stir to combine and refrigerate for 10 minutes, or until the ganache is a firm, spreadable consistency. Place one of the cakes on a cake stand or plate and trim the top so it is flat. Spread the top of the cake with half of the ganache. Top with the remaining cake and cover the top of that cake with the rest of the ganache. Sprinkle the salt over the top of the cake. Place one of the cakes on a cake stand or plate and trim the top so it is flat. Spread the top of the cake with half of the ganache. Top with the remaining cake and cover the top of that cake with the rest of the ganache. Sprinkle the salt over the top of the cake."
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Cut ‘n’ come again espresso cake recipe
An average of 4.0 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cut_n_come_again_80481_16x9.jpg This is the simplest of cakes. Made with oil and hot water, it’s also the moistest chocolate cake ever – it literally never dries out, even when left out! The intense coffee flavour makes it super special. You will need a 20cm/8in deep round cake tin for this recipe. 225g/8oz plain flour, sifted350g/12oz caster sugar85g/3oz cocoa powder1½ tsp baking powder1½ tsp bicarbonate of soda 250ml/9fl oz full-fat milk2 free-range eggs, lightly beaten 125ml/4fl oz olive oil, plus extra for greasing250ml/9fl oz boiling water3 tbsp coffee granules 225g/8oz plain flour, sifted 350g/12oz caster sugar 85g/3oz cocoa powder 1½ tsp baking powder 1½ tsp bicarbonate of soda 250ml/9fl oz full-fat milk 2 free-range eggs, lightly beaten 125ml/4fl oz olive oil, plus extra for greasing 250ml/9fl oz boiling water 3 tbsp coffee granules 200ml/7fl oz boiling water1 tbsp coffee granules 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped 100g/3½oz milk chocolate shavings, to decorate 200ml/7fl oz boiling water 1 tbsp coffee granules 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped 100g/3½oz milk chocolate shavings, to decorate Method Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl.Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Recipe tips Adding coffee to chocolate enhances the cocoa flavour. But if you want to make this for kids, remove the coffee altogether and make as pure chocolate or experiment with extracts, such as vanilla, peppermint or orange.
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"title": "Cut ‘n’ come again espresso cake recipe",
"content": "An average of 4.0 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cut_n_come_again_80481_16x9.jpg This is the simplest of cakes. Made with oil and hot water, it’s also the moistest chocolate cake ever – it literally never dries out, even when left out! The intense coffee flavour makes it super special. You will need a 20cm/8in deep round cake tin for this recipe. 225g/8oz plain flour, sifted350g/12oz caster sugar85g/3oz cocoa powder1½ tsp baking powder1½ tsp bicarbonate of soda 250ml/9fl oz full-fat milk2 free-range eggs, lightly beaten 125ml/4fl oz olive oil, plus extra for greasing250ml/9fl oz boiling water3 tbsp coffee granules 225g/8oz plain flour, sifted 350g/12oz caster sugar 85g/3oz cocoa powder 1½ tsp baking powder 1½ tsp bicarbonate of soda 250ml/9fl oz full-fat milk 2 free-range eggs, lightly beaten 125ml/4fl oz olive oil, plus extra for greasing 250ml/9fl oz boiling water 3 tbsp coffee granules 200ml/7fl oz boiling water1 tbsp coffee granules 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped 100g/3½oz milk chocolate shavings, to decorate 200ml/7fl oz boiling water 1 tbsp coffee granules 250g/9oz dark chocolate, minimum 70% cocoa solids, chopped 100g/3½oz milk chocolate shavings, to decorate Method Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl.Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Preheat the oven to 190C/170C Fan/Gas 5 and grease and line a 20cm/8in deep round cake tin. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl. Whisk together the flour, sugar, cocoa powder, baking powder and bicarbonate of soda in a large bowl. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Make a well in the centre of the dry ingredients and pour in the milk. Crack in the eggs, pour in the oil and whisk to a thick batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Mix the boiling water with the coffee granules and pour into the cake mix. Mix until it forms a very runny cake batter. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Pour the batter into the tin and bake on the middle shelf for 55 minutes–1 hour, until a skewer inserted comes out clean and the cake is coming away from the edges. Leave to cool in the tin completely. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. Once cooled, remove the cake from the tin and flip upside down onto a serving plate, so the flat side is on the top. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. To make the ganache, mix the boiling water and the coffee granules. Place the chocolate in a bowl and pour over the coffee. Mix until the chocolate has melted into a smooth ganache. To make it more quickly and for an ultra-smooth result, mix using a stick blender. Set aside until thickened, then pour the ganache all over the cake and spread evenly. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Sprinkle over the chocolate shavings, then pop into the fridge and leave to chill completely to set the ganache. Take out of the tin, place on a serving dish and cut into slices to enjoy. Recipe tips Adding coffee to chocolate enhances the cocoa flavour. But if you want to make this for kids, remove the coffee altogether and make as pure chocolate or experiment with extracts, such as vanilla, peppermint or orange."
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Chocolate brownie meringue cake recipe
Chocolate brownie meringue cake with raspberry cream An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_brownie_64092_16x9.jpg This heavenly dessert – gooey brownie and squidgy meringue sandwiched with whipped cream and raspberries – is perfect for any celebration. 200g/7oz good-quality dark chocolate roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing250g/8¾oz icing sugar3 free-range eggs110g/4oz plain flour 200g/7oz good-quality dark chocolate roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing 250g/8¾oz icing sugar 3 free-range eggs 110g/4oz plain flour 4 free-range egg whites200g/7oz caster sugar½ tsp cream of tartar100g/3½oz hazelnuts, roasted, chopped 4 free-range egg whites 200g/7oz caster sugar ½ tsp cream of tartar 100g/3½oz hazelnuts, roasted, chopped 300ml/10½fl oz whipping cream100g//3½oz icing sugar200g/7oz raspberries 300ml/10½fl oz whipping cream 100g//3½oz icing sugar 200g/7oz raspberries handful hazelnuts, choppedhandful pistachios, chopped handful hazelnuts, chopped handful pistachios, chopped Method Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tinsFor the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside.Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate.Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon.Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack.For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries.To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside. For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate. Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3. Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon. Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin. Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin. Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack. Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries. To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios. To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios.
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_brownie_64092",
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"title": "Chocolate brownie meringue cake recipe",
"content": "Chocolate brownie meringue cake with raspberry cream An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_brownie_64092_16x9.jpg This heavenly dessert – gooey brownie and squidgy meringue sandwiched with whipped cream and raspberries – is perfect for any celebration. 200g/7oz good-quality dark chocolate roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing250g/8¾oz icing sugar3 free-range eggs110g/4oz plain flour 200g/7oz good-quality dark chocolate roughly chopped 200g/7oz unsalted butter, softened, plus extra for greasing 250g/8¾oz icing sugar 3 free-range eggs 110g/4oz plain flour 4 free-range egg whites200g/7oz caster sugar½ tsp cream of tartar100g/3½oz hazelnuts, roasted, chopped 4 free-range egg whites 200g/7oz caster sugar ½ tsp cream of tartar 100g/3½oz hazelnuts, roasted, chopped 300ml/10½fl oz whipping cream100g//3½oz icing sugar200g/7oz raspberries 300ml/10½fl oz whipping cream 100g//3½oz icing sugar 200g/7oz raspberries handful hazelnuts, choppedhandful pistachios, chopped handful hazelnuts, chopped handful pistachios, chopped Method Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tinsFor the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside.Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate.Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon.Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin.Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack.For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries.To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in sandwich tins For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside. For the brownie base, melt 180g/6¼oz of the chocolate in a bowl set over a pan over simmering water. Chop the remaining chocolate and set aside. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined. Meanwhile, cream the butter and icing sugar together in a separate bowl until light, creamy and fluffy. Slowly whisk in the eggs, one at a time, until well combined. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate. Gradually beat in the flour until the mixture is very smooth. Slowly pour in the melted chocolate and fold it into the mixture, then fold in the chopped chocolate. Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3. Pour the brownie mixture into the prepared sandwich tins and bake for 10-12 minutes. Reduce the oven temperature to 170C/325F/Gas 3. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon. Meanwhile for the meringue topping, whisk the egg whites and cream of tartar in a bowl until soft peaks form when the whisk is removed. Slowly whisk the sugar until smooth and glossy, then fold in the chopped hazelnuts with a metal spoon. Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin. Spoon the meringue topping onto the cooked brownie base. Use a palette knife to smooth the meringue mixture in one sandwich tin and use a skewer to make peaks in the meringue mixture in the other tin. Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack. Return the sandwich tins to the oven for a further 30 minutes, or until the meringue is golden-brown. Remove from the oven and set aside to cool. Carefully remove the cakes from the tin and set aside to cool completely on a wire rack. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries. For the filling, whip the cream and icing sugar together in a bowl until stiff peaks form when the whisk is removed. Fold in the raspberries. To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios. To assemble, place the flat meringue brownie, meringue-side down onto a cake stand or large plate, spoon over the raspberry cream and top with the remaining cake, brownie-side down. Sprinkle over the chopped hazelnuts and pistachios."
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16686ad72ec6e7877769af811e785fd16efce612ab85c1466bc4a90911bed135
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Gluten-free chocolate cake recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_almond_caprese_27893_16x9.jpg This is a rich, decadent, gluten-free chocolate cake from Italy. Serve with authentic, Italian pistachio ice cream for extra delight. 200g/7oz dark chocolate, minimum 70% cocoa solids, cut into pieces200g/7oz unsalted butter, softened, cut into small pieces200g/7oz golden caster sugar5 free-range eggs, separated200g/7oz ground almonds 200g/7oz dark chocolate, minimum 70% cocoa solids, cut into pieces 200g/7oz unsalted butter, softened, cut into small pieces 200g/7oz golden caster sugar 5 free-range eggs, separated 200g/7oz ground almonds Method Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper.Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack. Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper. Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper. Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack.
|
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"delivery_version": "v1.0",
"title": "Gluten-free chocolate cake recipe",
"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_almond_caprese_27893_16x9.jpg This is a rich, decadent, gluten-free chocolate cake from Italy. Serve with authentic, Italian pistachio ice cream for extra delight. 200g/7oz dark chocolate, minimum 70% cocoa solids, cut into pieces200g/7oz unsalted butter, softened, cut into small pieces200g/7oz golden caster sugar5 free-range eggs, separated200g/7oz ground almonds 200g/7oz dark chocolate, minimum 70% cocoa solids, cut into pieces 200g/7oz unsalted butter, softened, cut into small pieces 200g/7oz golden caster sugar 5 free-range eggs, separated 200g/7oz ground almonds Method Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper.Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack. Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper. Preheat the oven to 180C/160 Fan/Gas 4. Grease a 23cm/9in loose-bottomed round cake tin and line with greaseproof paper. Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Melt the chocolate in a small heatproof bowl set over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Put the butter and sugar in a large mixing bowl and beat until light and creamy. Whisk in the egg yolks. Mix in the almonds, then lightly fold in the melted chocolate. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Using an electric hand whisk, beat the egg whites in a large, clean glass bowl until stiff peaks form. Fold into the almond mixture. Spoon into the prepared tin and level out the top. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack. Bake for 30–40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave to cool slightly in the tin, then transfer to a cooling rack."
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838e47e8d00ad8719c622ec40080f3272dae5c7090411b94b0caf01a950d3667
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Chocolate hazelnut cake recipe
Preheat the oven to 200C/400F/Gas 6. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don’t burn. Remove and leave them to cool for a few minutes. Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment. Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat. Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well. In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm.Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely. When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don’t burn. Remove and leave them to cool for a few minutes. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don’t burn. Remove and leave them to cool for a few minutes. Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment. Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment. Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside. Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside. Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat. Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat. Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes. Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes. Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well. Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well. In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk. In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk. Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm. Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm. Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely. Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely. When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer. When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer.
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_and_hazelnut_38207",
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"delivery_version": "v1.0",
"title": "Chocolate hazelnut cake recipe",
"content": "Preheat the oven to 200C/400F/Gas 6. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don’t burn. Remove and leave them to cool for a few minutes. Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment. Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside.Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat. Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes.Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well. In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk.Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm.Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely. When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don’t burn. Remove and leave them to cool for a few minutes. Put the hazelnuts on a baking tray and roast them in the centre of the oven for 10 minutes, giving the pan a shake halfway through, until they are golden brown. Watch them carefully so that they don’t burn. Remove and leave them to cool for a few minutes. Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment. Reduce the oven temperature to 180C/350F/Gas 4.Butter a 23cm/9in springform cake tin and line the base with baking parchment. Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside. Place 200g/7oz of the hazelnuts in a food processor and blend them until they are fairly finely ground. If you blend the nuts to the consistency of fine breadcrumbs, they should work a treat, but leave a few coarser pieces to add texture. Set the remaining 50g/2oz hazelnuts aside. Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat. Put the butter and chocolate in a heatproof bowl and set it above a pan of gently simmering water. Stir occasionally and as soon as nearly all the chocolate has melted, remove the bowl from the pan and continue to let the chocolate melt in the residual heat. Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes. Stir in the ground hazelnuts and leave the mixture to cool for 5 minutes. Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well. Beat the egg yolks and sugar together with an electric hand-whisk for at least 5 minutes until pale and creamy, then stir into the chocolate mixture until thoroughly combined. Wash and dry the beaters well. In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk. In a clean bowl, whisk the egg whites until stiff peaks form – they are ready when you can turn the bowl upside down without the eggs sliding out. Do not over whisk. Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. Working quickly, stir the hazelnut liqueur, amaretto or orange juice, into the chocolate mixture to soften. Add a couple of tablespoonfuls of the whisked egg whites and stir until thoroughly combined, then gently fold in the remaining egg whites. Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm. Spoon the mixture into the prepared tin and bake in the centre of the oven for 35–40 minutes or until the cake is well risen and firm. Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely. Remove the cake from the oven and leave it to cool in the tin for 30 minutes. Undo the springclip and invert the cake on to a serving plate, then peel off the lining paper and leave it to cool completely. When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer. When the cake is cold, spread it with the chocolate and hazelnut spread and sprinkle with the hazelnuts that you set aside – these can be whole or chopped, whatever you prefer."
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a717e3074458371dd4bcf81772a2a851e135f7d6edbd7fb0fb1766b6197a278c
|
Chocolate orange cake recipe
Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper. Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice.In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest. Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake.To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes.Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.)Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.) Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper. Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice. Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice. In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin. In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest. Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake. Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake. To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes. To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes. Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.) Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.) Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.) Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.)
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"title": "Chocolate orange cake recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper. Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice.In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest. Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake.To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes.Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.)Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.) Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Grease and line two 20cm/8in loose-based sandwich tins with baking paper. Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice. Mix 50g/1¾oz of the cocoa powder with the just-boiled water to make a smooth, thick paste. Stir in 2 tablespoons orange juice. In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin. In a food processor or freestanding mixer, add the butter, sugar, eggs, flour, baking powder, remaining cocoa powder, orange zest and the cocoa paste and pulse or beat until well combined, thick and creamy. Do not over-blend or the cake will be tough rather than light. Spoon the mixture evenly into the prepared tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes, or until well risen and just beginning to shrink back from the sides of the tin. Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. Remove the tins from the oven and leave to cool for 5 minutes before turning out on to a wire rack. Peel off the baking paper and leave to cool completely. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest. To make the candied orange zest, use a vegetable peeler to peel long, wide strips off the half orange, avoiding the white pith. Cut the zest into long thin matchsticks and place in a small saucepan with the sugar and 50ml/2fl oz water. Bring to a simmer and cook for about 5 minutes, or until the zest is softened and the sugar syrup is well reduced and lightly coating the zest. Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake. Line a small tray or plate with baking paper and use a fork to lift the orange zest from the syrup and drop onto the paper, keeping the strands separated. Leave to set for at least 1 hour before using to top the cake. To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes. To make the chocolate icing, gently heat the cream in a medium non-stick saucepan until hot but not quite simmering, stirring occasionally, then pour over the chocolate pieces. Stir once and leave to stand for 5 minutes. Stir the melted chocolate into the cream just enough to combine – don’t over-stir or the mixture could become oily. Leave to cool for 5 minutes. Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.) Place one of the sponges on a wire rack over a large plate or tray (to catch any excess icing so it can be reused). Spread a quarter of the chocolate icing thickly over the surface and top with the second sponge. Mix a tablespoon of the milk with another quarter of the chocolate icing (about 135g/5oz) in a small bowl until smooth. Using a palette knife, spread the whole cake thinly with the thinned chocolate icing, filling in the areas where the two cakes meet. Place in the fridge for about 40 minutes to set. (This layer will help the rest of the icing cover the cake more smoothly and doesn’t need to be perfectly neat.) Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.) Once the first layer of icing has set, stir the remaining 2 tbsp milk into the remaining chocolate icing, until smooth and shiny. Spread the icing all over the top of the cake and down the sides as smoothly as possible using a palette knife. Leave for 2–3 hours to set and then carefully transfer to a cake stand or plate and top with the candied orange zest. (You can also leave it to cool a little and then create a swirly rather than a smooth topping on the cake.)"
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6e288d2bffb3ba3fd46f5411e589e40149bf5c86180af61e39d82f7dae29e357
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Simple chocolate fudge cake recipe
An average of 3.6 out of 5 stars from 5 ratings Great if you don't own any cake tins, this chocolate fudge cake is baked in an oven dish and served as a dessert. 85g/3oz self-raising flour30g/1oz cocoa powderpinch salt115g/4oz light muscovado sugar115g/4oz unsalted butter, softened1 tsp vanilla essence2 free-range eggs, lightly beaten2-3 tbsp milk 85g/3oz self-raising flour 30g/1oz cocoa powder pinch salt 115g/4oz light muscovado sugar 115g/4oz unsalted butter, softened 1 tsp vanilla essence 2 free-range eggs, lightly beaten 2-3 tbsp milk 85g/3oz light muscovado sugar30g/1oz cocoa powder 225ml/8fl oz milk 85g/3oz light muscovado sugar 30g/1oz cocoa powder 225ml/8fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish.To make the sponge, sift the flour into a bowl with the cocoa powder and salt.In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Mix in just enough milk to give a soft dropping consistency.Spoon into the buttered ovenproof dish.For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk.Pour evenly over the uncooked cake mixture. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch.Serve hot, warm or cold, with or without cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish. To make the sponge, sift the flour into a bowl with the cocoa powder and salt. To make the sponge, sift the flour into a bowl with the cocoa powder and salt. In a separate bowl, cream together the sugar and butter until light and fluffy. In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Mix in just enough milk to give a soft dropping consistency. Mix in just enough milk to give a soft dropping consistency. Spoon into the buttered ovenproof dish. Spoon into the buttered ovenproof dish. For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk. For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk. Pour evenly over the uncooked cake mixture. Pour evenly over the uncooked cake mixture. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch. Serve hot, warm or cold, with or without cream. Serve hot, warm or cold, with or without cream.
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"url": "https://www.bbc.co.uk/food/recipes/chocolatefudgecake_77526",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Simple chocolate fudge cake recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings Great if you don't own any cake tins, this chocolate fudge cake is baked in an oven dish and served as a dessert. 85g/3oz self-raising flour30g/1oz cocoa powderpinch salt115g/4oz light muscovado sugar115g/4oz unsalted butter, softened1 tsp vanilla essence2 free-range eggs, lightly beaten2-3 tbsp milk 85g/3oz self-raising flour 30g/1oz cocoa powder pinch salt 115g/4oz light muscovado sugar 115g/4oz unsalted butter, softened 1 tsp vanilla essence 2 free-range eggs, lightly beaten 2-3 tbsp milk 85g/3oz light muscovado sugar30g/1oz cocoa powder 225ml/8fl oz milk 85g/3oz light muscovado sugar 30g/1oz cocoa powder 225ml/8fl oz milk Method Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish.To make the sponge, sift the flour into a bowl with the cocoa powder and salt.In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Mix in just enough milk to give a soft dropping consistency.Spoon into the buttered ovenproof dish.For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk.Pour evenly over the uncooked cake mixture. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch.Serve hot, warm or cold, with or without cream. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish. Preheat the oven to 180C/160C Fan/Gas 4. Butter a 1-litre (2-pint) ovenproof dish. To make the sponge, sift the flour into a bowl with the cocoa powder and salt. To make the sponge, sift the flour into a bowl with the cocoa powder and salt. In a separate bowl, cream together the sugar and butter until light and fluffy. In a separate bowl, cream together the sugar and butter until light and fluffy. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Beat in the vanilla essence and the eggs then fold this mixture in the flour mixture. Mix in just enough milk to give a soft dropping consistency. Mix in just enough milk to give a soft dropping consistency. Spoon into the buttered ovenproof dish. Spoon into the buttered ovenproof dish. For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk. For the sauce, mix the sugar and the cocoa powder together and gradually beat in the milk. Pour evenly over the uncooked cake mixture. Pour evenly over the uncooked cake mixture. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch. Place in the oven and bake for about 40-60 minutes until firm and spongy to touch. Serve hot, warm or cold, with or without cream. Serve hot, warm or cold, with or without cream."
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fdfefed3468b7365bd50296240d0e41a0e1d52afee23c68b0a9d0c5a09febf1e
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Chocolate mousse cake recipe
An average of 5.0 out of 5 stars from 4 ratings This gluten-free chocolate mousse cake is rich and indulgent and looks stunning decorated with raspberries and mint leaves. You will need a 20cm/8in springform cake tin and an electric mixer. 250g/9oz dark chocolate (70 per cent cocoa solids), broken into pieces125g/4½oz unsalted butter, cut into cubes, plus extra for greasing3 large free-range eggs, separated 175g/6oz caster sugar pinch sea salt 250g/9oz dark chocolate (70 per cent cocoa solids), broken into pieces 125g/4½oz unsalted butter, cut into cubes, plus extra for greasing 3 large free-range eggs, separated 175g/6oz caster sugar pinch sea salt handful of fresh raspberriesicing sugarfresh mint leaves handful of fresh raspberries icing sugar fresh mint leaves Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper.Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly.Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined.In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined.Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper. Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly. Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly. Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined. Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined. In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined. In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined. Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chocolate_mousse_cake_52593",
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"title": "Chocolate mousse cake recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This gluten-free chocolate mousse cake is rich and indulgent and looks stunning decorated with raspberries and mint leaves. You will need a 20cm/8in springform cake tin and an electric mixer. 250g/9oz dark chocolate (70 per cent cocoa solids), broken into pieces125g/4½oz unsalted butter, cut into cubes, plus extra for greasing3 large free-range eggs, separated 175g/6oz caster sugar pinch sea salt 250g/9oz dark chocolate (70 per cent cocoa solids), broken into pieces 125g/4½oz unsalted butter, cut into cubes, plus extra for greasing 3 large free-range eggs, separated 175g/6oz caster sugar pinch sea salt handful of fresh raspberriesicing sugarfresh mint leaves handful of fresh raspberries icing sugar fresh mint leaves Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper.Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly.Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined.In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined.Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in springform cake tin and line with baking paper. Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly. Melt the chocolate and butter in a large heatproof bowl set over a pan of gently simmering water (ensure the bottom of the bowl does not touch the water). Once melted, remove from the heat and stir until smooth. Set aside for a few minutes to cool slightly. Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined. Using an electric mixer, whisk the egg yolks and sugar together in a large bowl for 2–3 minutes, until pale and creamy. Carefully fold in the melted chocolate until evenly combined. In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined. In another large bowl, whisk the egg whites together with a pinch of salt until stiff peaks form when the whisk is lifted. Gently fold the egg whites into the chocolate mixture until evenly combined. Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Pour the mixture into the prepared tin and bake for 30–35 minutes, until the outside is firm but the middle still has a very gentle wobble. Remove from the oven and leave to cool in the tin: it will form a crust and crack slightly as it cools and sets. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves. Transfer the cake to a serving plate. Decorate with raspberries, sift over a little icing sugar and add some fresh mint leaves."
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a55d38997257316253e8bc76e0537b1d8adb5f64cba14b9d7cdc6d6c6fc896e9
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Coffee, chocolate and sherry cake recipe
An average of 5.0 out of 5 stars from 1 rating A rich mocha cake with a boozy kick of Pedro Ximénez sherry and topped with your favourite confectionery. This is for serious chocolate cake fans. You will need a long narrow rectangular cake tin (approximately 30x10cm/12x4in) or a deep 20cm/8in round cake tin. 125g/4½oz butter125g/4½oz caster sugar2 free-range eggs1 tsp bicarbonate of soda1 tsp vanilla extract 225g/8oz self-raising flour200ml/7fl oz Pedro Ximénez sherry 125g/4½oz butter 125g/4½oz caster sugar 2 free-range eggs 1 tsp bicarbonate of soda 1 tsp vanilla extract 225g/8oz self-raising flour 200ml/7fl oz Pedro Ximénez sherry 100g/3½oz butter200g/7oz icing sugar2–3 tbsp coffee essence 100g/3½oz butter 200g/7oz icing sugar 2–3 tbsp coffee essence 100ml/3½fl oz double cream 100g/3½oz good-quality dark chocolate, minimum 70% cocoa solids, broken into piecesA selection of chocolates and confectionary, to decorate 100ml/3½fl oz double cream 100g/3½oz good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces A selection of chocolates and confectionary, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 20cm/8in, springform cake tin. Beat the butter and sugar together until light and creamy. Beat in the eggs, bicarbonate of soda and vanilla extract. Fold in half of the flour. Pour in the sherry and stir in the rest of the flour. Pour the mixture into the prepared tin and bake for 30–40 minutes. Meanwhile, to make the coffee buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the coffee essence and mix until smooth. Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer. Repeat with the remaining buttercream. For the chocolate ganache, heat the cream and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. Set aside to cool slightly.Ladle over the chocolate ganache and let it run down the sides of the cake. Garnish with the chocolates and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 20cm/8in, springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 20cm/8in, springform cake tin. Beat the butter and sugar together until light and creamy. Beat in the eggs, bicarbonate of soda and vanilla extract. Fold in half of the flour. Pour in the sherry and stir in the rest of the flour. Beat the butter and sugar together until light and creamy. Beat in the eggs, bicarbonate of soda and vanilla extract. Fold in half of the flour. Pour in the sherry and stir in the rest of the flour. Pour the mixture into the prepared tin and bake for 30–40 minutes. Pour the mixture into the prepared tin and bake for 30–40 minutes. Meanwhile, to make the coffee buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the coffee essence and mix until smooth. Meanwhile, to make the coffee buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the coffee essence and mix until smooth. Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer. Repeat with the remaining buttercream. Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer. Repeat with the remaining buttercream. For the chocolate ganache, heat the cream and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. Set aside to cool slightly. For the chocolate ganache, heat the cream and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. Set aside to cool slightly. Ladle over the chocolate ganache and let it run down the sides of the cake. Ladle over the chocolate ganache and let it run down the sides of the cake. Garnish with the chocolates and serve. Garnish with the chocolates and serve.
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"title": "Coffee, chocolate and sherry cake recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A rich mocha cake with a boozy kick of Pedro Ximénez sherry and topped with your favourite confectionery. This is for serious chocolate cake fans. You will need a long narrow rectangular cake tin (approximately 30x10cm/12x4in) or a deep 20cm/8in round cake tin. 125g/4½oz butter125g/4½oz caster sugar2 free-range eggs1 tsp bicarbonate of soda1 tsp vanilla extract 225g/8oz self-raising flour200ml/7fl oz Pedro Ximénez sherry 125g/4½oz butter 125g/4½oz caster sugar 2 free-range eggs 1 tsp bicarbonate of soda 1 tsp vanilla extract 225g/8oz self-raising flour 200ml/7fl oz Pedro Ximénez sherry 100g/3½oz butter200g/7oz icing sugar2–3 tbsp coffee essence 100g/3½oz butter 200g/7oz icing sugar 2–3 tbsp coffee essence 100ml/3½fl oz double cream 100g/3½oz good-quality dark chocolate, minimum 70% cocoa solids, broken into piecesA selection of chocolates and confectionary, to decorate 100ml/3½fl oz double cream 100g/3½oz good-quality dark chocolate, minimum 70% cocoa solids, broken into pieces A selection of chocolates and confectionary, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 20cm/8in, springform cake tin. Beat the butter and sugar together until light and creamy. Beat in the eggs, bicarbonate of soda and vanilla extract. Fold in half of the flour. Pour in the sherry and stir in the rest of the flour. Pour the mixture into the prepared tin and bake for 30–40 minutes. Meanwhile, to make the coffee buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the coffee essence and mix until smooth. Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer. Repeat with the remaining buttercream. For the chocolate ganache, heat the cream and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. Set aside to cool slightly.Ladle over the chocolate ganache and let it run down the sides of the cake. Garnish with the chocolates and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 20cm/8in, springform cake tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 20cm/8in, springform cake tin. Beat the butter and sugar together until light and creamy. Beat in the eggs, bicarbonate of soda and vanilla extract. Fold in half of the flour. Pour in the sherry and stir in the rest of the flour. Beat the butter and sugar together until light and creamy. Beat in the eggs, bicarbonate of soda and vanilla extract. Fold in half of the flour. Pour in the sherry and stir in the rest of the flour. Pour the mixture into the prepared tin and bake for 30–40 minutes. Pour the mixture into the prepared tin and bake for 30–40 minutes. Meanwhile, to make the coffee buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the coffee essence and mix until smooth. Meanwhile, to make the coffee buttercream, beat the butter in a bowl until soft, then gradually beat in the icing sugar. Add the coffee essence and mix until smooth. Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Allow the cake to cool in the tin for a few minutes, then turn out onto a wire rack and leave to cool completely. Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer. Repeat with the remaining buttercream. Slice the cake horizontally into three layers. Spread half the buttercream onto the bottom layer and top with the second layer. Repeat with the remaining buttercream. For the chocolate ganache, heat the cream and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. Set aside to cool slightly. For the chocolate ganache, heat the cream and chocolate in a heavy-based pan. Remove the pan from the heat and whisk the mixture until smooth and thickened. Set aside to cool slightly. Ladle over the chocolate ganache and let it run down the sides of the cake. Ladle over the chocolate ganache and let it run down the sides of the cake. Garnish with the chocolates and serve. Garnish with the chocolates and serve."
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ab6d600ffcce9a397e370bf1fb027a5ed0200bc5e34e4113e31c9dd2e773a550
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Chocolate cola cake recipe
An average of 4.3 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatecolacake_7614_16x9.jpg Adding cola to this chocolate cake makes it incredibly moist and impossible to stop at one slice! 250g/9oz self-raising flour300g/10½oz golden caster sugar3 heaped tbsp cocoagenerous pinch bicarbonate of soda250g/9oz butter 250ml/8½fl oz cola drink125ml/4¼fl oz milk2 eggs, beaten1 tsp vanilla extract 250g/9oz self-raising flour 300g/10½oz golden caster sugar 3 heaped tbsp cocoa generous pinch bicarbonate of soda 250g/9oz butter 250ml/8½fl oz cola drink 125ml/4¼fl oz milk 2 eggs, beaten 1 tsp vanilla extract 100g/3½oz butter2 tbsp cola drink2 tbsp cocoa200g/7oz icing sugar 100g/3½oz butter 2 tbsp cola drink 2 tbsp cocoa 200g/7oz icing sugar caramel chocolate bar (king size)splash of double cream2 tbsp mini marshmallows (optional) caramel chocolate bar (king size) splash of double cream 2 tbsp mini marshmallows (optional) Method Heat the oven to 180C/350F/Gas4.Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream (you may want to add a little warm water to achieve a pouring consistency), stir in the marshmallows if using. Heat the oven to 180C/350F/Gas4. Heat the oven to 180C/350F/Gas4. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream (you may want to add a little warm water to achieve a pouring consistency), stir in the marshmallows if using. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream (you may want to add a little warm water to achieve a pouring consistency), stir in the marshmallows if using.
|
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"title": "Chocolate cola cake recipe",
"content": "An average of 4.3 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolatecolacake_7614_16x9.jpg Adding cola to this chocolate cake makes it incredibly moist and impossible to stop at one slice! 250g/9oz self-raising flour300g/10½oz golden caster sugar3 heaped tbsp cocoagenerous pinch bicarbonate of soda250g/9oz butter 250ml/8½fl oz cola drink125ml/4¼fl oz milk2 eggs, beaten1 tsp vanilla extract 250g/9oz self-raising flour 300g/10½oz golden caster sugar 3 heaped tbsp cocoa generous pinch bicarbonate of soda 250g/9oz butter 250ml/8½fl oz cola drink 125ml/4¼fl oz milk 2 eggs, beaten 1 tsp vanilla extract 100g/3½oz butter2 tbsp cola drink2 tbsp cocoa200g/7oz icing sugar 100g/3½oz butter 2 tbsp cola drink 2 tbsp cocoa 200g/7oz icing sugar caramel chocolate bar (king size)splash of double cream2 tbsp mini marshmallows (optional) caramel chocolate bar (king size) splash of double cream 2 tbsp mini marshmallows (optional) Method Heat the oven to 180C/350F/Gas4.Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla.Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream (you may want to add a little warm water to achieve a pouring consistency), stir in the marshmallows if using. Heat the oven to 180C/350F/Gas4. Heat the oven to 180C/350F/Gas4. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla. Sift the flour, sugar, cocoa and bicarbonate of soda into a bowl. Melt the butter and cola drink gently in a pan then add to the dry ingredients, together with the milk, eggs and vanilla. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin. Mix gently but thoroughly and tip into a buttered, loose based cake tin (24cm/9½ in diameter). Bake for about 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and leave for about 15 minutes while you make the topping. Put the butter, cola drink and cocoa into a pan and melt slowly. Bring the mixture to the boil and then pour onto the icing sugar. Beat until smooth and pour over the cake while still warm. Cool the cake in the tin. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream (you may want to add a little warm water to achieve a pouring consistency), stir in the marshmallows if using. Serve with the sauce, made by melting the chocolate bar gently in a pan with a splash of cream (you may want to add a little warm water to achieve a pouring consistency), stir in the marshmallows if using."
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3e439bee176c386647f67bbee0ec1af182090efbb03108d572c8b855786e1194
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Chocolate and ale cake recipe
Chocolate and ale cake with muscovado malt cream An average of 5.0 out of 5 stars from 2 ratings This is a really simple but still impressive cake, with dark ale to keep it moist and add extra flavour – a great make ahead dessert. 200ml/7fl oz dark ale, plus 4 tbsp for the icing50g/1¾oz cocoa powder110g/4oz butter, softened275g/9¾oz soft dark brown sugar2 large free-range eggs175g/6oz plain flour¼ tsp baking powder1 tsp bicarbonate of soda220g/8oz good-quality dark chocolate (minimum 70% cocoa solids) 220g/8oz icing sugar100g/3½oz soft butter 200ml/7fl oz dark ale, plus 4 tbsp for the icing 50g/1¾oz cocoa powder 110g/4oz butter, softened 275g/9¾oz soft dark brown sugar 2 large free-range eggs 175g/6oz plain flour ¼ tsp baking powder 1 tsp bicarbonate of soda 220g/8oz good-quality dark chocolate (minimum 70% cocoa solids) 220g/8oz icing sugar 100g/3½oz soft butter 250ml/9fl oz double cream50g/1¾oz muscovado sugar50g/1¾oz malt extractpinch salt 250ml/9fl oz double cream 50g/1¾oz muscovado sugar 50g/1¾oz malt extract pinch salt Method For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4.Slowly mix the dark ale into the cocoa powder to form a paste. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition. Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition.Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack.Melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate.For the muscovado and malt cream, whip all the ingredients together in a large bowl until thick and smooth.When the cake has cooled completely, cut it into slices. Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side. For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4. For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4. Slowly mix the dark ale into the cocoa powder to form a paste. Slowly mix the dark ale into the cocoa powder to form a paste. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition. Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition. Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition. Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack. Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate. Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate. For the muscovado and malt cream, whip all the ingredients together in a large bowl until thick and smooth. For the muscovado and malt cream, whip all the ingredients together in a large bowl until thick and smooth. When the cake has cooled completely, cut it into slices. When the cake has cooled completely, cut it into slices. Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side. Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side.
|
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"title": "Chocolate and ale cake recipe",
"content": "Chocolate and ale cake with muscovado malt cream An average of 5.0 out of 5 stars from 2 ratings This is a really simple but still impressive cake, with dark ale to keep it moist and add extra flavour – a great make ahead dessert. 200ml/7fl oz dark ale, plus 4 tbsp for the icing50g/1¾oz cocoa powder110g/4oz butter, softened275g/9¾oz soft dark brown sugar2 large free-range eggs175g/6oz plain flour¼ tsp baking powder1 tsp bicarbonate of soda220g/8oz good-quality dark chocolate (minimum 70% cocoa solids) 220g/8oz icing sugar100g/3½oz soft butter 200ml/7fl oz dark ale, plus 4 tbsp for the icing 50g/1¾oz cocoa powder 110g/4oz butter, softened 275g/9¾oz soft dark brown sugar 2 large free-range eggs 175g/6oz plain flour ¼ tsp baking powder 1 tsp bicarbonate of soda 220g/8oz good-quality dark chocolate (minimum 70% cocoa solids) 220g/8oz icing sugar 100g/3½oz soft butter 250ml/9fl oz double cream50g/1¾oz muscovado sugar50g/1¾oz malt extractpinch salt 250ml/9fl oz double cream 50g/1¾oz muscovado sugar 50g/1¾oz malt extract pinch salt Method For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4.Slowly mix the dark ale into the cocoa powder to form a paste. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition. Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition.Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack.Melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate.For the muscovado and malt cream, whip all the ingredients together in a large bowl until thick and smooth.When the cake has cooled completely, cut it into slices. Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side. For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4. For the chocolate and ale cake, grease and flour a 25cm/10in loaf tin. Preheat the oven to 180C/350F/Gas 4. Slowly mix the dark ale into the cocoa powder to form a paste. Slowly mix the dark ale into the cocoa powder to form a paste. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition. In a separate bowl, beat the butter and soft dark brown sugar together until smooth and creamy, then add the eggs one at a time beating between each addition. Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition. Stir in the cocoa and ale mixture. Sift in the flour, baking powder and bicarbonate of soda in batches, stirring between each addition. Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack. Pour the cake batter into the prepared tin and bake for 30-35 minutes, or until springy to the touch. Cool on a wire rack. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Melt the chocolate in a heatproof bowl suspended over a pan of simmering water. Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate. Beat the icing sugar and butter together to form a soft paste. Add four tablespoons of dark ale and then fold in the melted chocolate. For the muscovado and malt cream, whip all the ingredients together in a large bowl until thick and smooth. For the muscovado and malt cream, whip all the ingredients together in a large bowl until thick and smooth. When the cake has cooled completely, cut it into slices. When the cake has cooled completely, cut it into slices. Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side. Serve with the beer and chocolate icing spread over the cake and a dollop of muscovado and malt cream on the side."
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9d22b26d06e822494fdf1d1c299931efb92347304255050d387dfe054f4d2f39
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Chocolate and stout cake recipe
Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter.For the cake, bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.Add the stout and dark chocolate pieces to the heatproof bowl and heat gently until melted. Once melted, remove the bowl from the heat and set aside to cool. In a separate bowl, beat together the butter and sugar until light, fluffy and well combined, using either a food processor or electric whisk. Add the eggs one at a time, beating well between each addition. Pour in the cooled chocolate-and-stout mixture and beat until well combined. Fold in the flour. Spoon the cake mixture into the prepared tin and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool in the tin for a few minutes, then remove from the tin and set aside to cool completely on a wire rack.Meanwhile, for the icing, repeat the process of bringing a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.Add the chocolate, butter and stout to the bowl, stirring until just melted. Remove the bowl from the heat and set the mixture aside to cool slightly. When the melted chocolate mixture has cooled, transfer it to a food processor, add the icing sugar and pulse until smooth and well combined. (Alternatively, whisk in the icing sugar using a hand-held electric mixer.) When the cake has completely cooled, spread the icing evenly over the top and sides, then sprinkle over the chopped hazelnuts. When the icing has dried, serve. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter. For the cake, bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. For the cake, bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Add the stout and dark chocolate pieces to the heatproof bowl and heat gently until melted. Once melted, remove the bowl from the heat and set aside to cool. Add the stout and dark chocolate pieces to the heatproof bowl and heat gently until melted. Once melted, remove the bowl from the heat and set aside to cool. In a separate bowl, beat together the butter and sugar until light, fluffy and well combined, using either a food processor or electric whisk. In a separate bowl, beat together the butter and sugar until light, fluffy and well combined, using either a food processor or electric whisk. Add the eggs one at a time, beating well between each addition. Add the eggs one at a time, beating well between each addition. Pour in the cooled chocolate-and-stout mixture and beat until well combined. Fold in the flour. Pour in the cooled chocolate-and-stout mixture and beat until well combined. Fold in the flour. Spoon the cake mixture into the prepared tin and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Spoon the cake mixture into the prepared tin and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool in the tin for a few minutes, then remove from the tin and set aside to cool completely on a wire rack. Remove the cake from the oven and set aside to cool in the tin for a few minutes, then remove from the tin and set aside to cool completely on a wire rack. Meanwhile, for the icing, repeat the process of bringing a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Meanwhile, for the icing, repeat the process of bringing a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Add the chocolate, butter and stout to the bowl, stirring until just melted. Remove the bowl from the heat and set the mixture aside to cool slightly. Add the chocolate, butter and stout to the bowl, stirring until just melted. Remove the bowl from the heat and set the mixture aside to cool slightly. When the melted chocolate mixture has cooled, transfer it to a food processor, add the icing sugar and pulse until smooth and well combined. (Alternatively, whisk in the icing sugar using a hand-held electric mixer.) When the melted chocolate mixture has cooled, transfer it to a food processor, add the icing sugar and pulse until smooth and well combined. (Alternatively, whisk in the icing sugar using a hand-held electric mixer.) When the cake has completely cooled, spread the icing evenly over the top and sides, then sprinkle over the chopped hazelnuts. When the icing has dried, serve. When the cake has completely cooled, spread the icing evenly over the top and sides, then sprinkle over the chopped hazelnuts. When the icing has dried, serve.
|
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_and_ale_cake_09939",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate and stout cake recipe",
"content": "Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter.For the cake, bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.Add the stout and dark chocolate pieces to the heatproof bowl and heat gently until melted. Once melted, remove the bowl from the heat and set aside to cool. In a separate bowl, beat together the butter and sugar until light, fluffy and well combined, using either a food processor or electric whisk. Add the eggs one at a time, beating well between each addition. Pour in the cooled chocolate-and-stout mixture and beat until well combined. Fold in the flour. Spoon the cake mixture into the prepared tin and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool in the tin for a few minutes, then remove from the tin and set aside to cool completely on a wire rack.Meanwhile, for the icing, repeat the process of bringing a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water.Add the chocolate, butter and stout to the bowl, stirring until just melted. Remove the bowl from the heat and set the mixture aside to cool slightly. When the melted chocolate mixture has cooled, transfer it to a food processor, add the icing sugar and pulse until smooth and well combined. (Alternatively, whisk in the icing sugar using a hand-held electric mixer.) When the cake has completely cooled, spread the icing evenly over the top and sides, then sprinkle over the chopped hazelnuts. When the icing has dried, serve. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter. Preheat the oven to 180C/350F/Gas 4. Grease a 20cm/8in cake tin with butter. For the cake, bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. For the cake, bring a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Add the stout and dark chocolate pieces to the heatproof bowl and heat gently until melted. Once melted, remove the bowl from the heat and set aside to cool. Add the stout and dark chocolate pieces to the heatproof bowl and heat gently until melted. Once melted, remove the bowl from the heat and set aside to cool. In a separate bowl, beat together the butter and sugar until light, fluffy and well combined, using either a food processor or electric whisk. In a separate bowl, beat together the butter and sugar until light, fluffy and well combined, using either a food processor or electric whisk. Add the eggs one at a time, beating well between each addition. Add the eggs one at a time, beating well between each addition. Pour in the cooled chocolate-and-stout mixture and beat until well combined. Fold in the flour. Pour in the cooled chocolate-and-stout mixture and beat until well combined. Fold in the flour. Spoon the cake mixture into the prepared tin and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Spoon the cake mixture into the prepared tin and bake in the middle of the oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and set aside to cool in the tin for a few minutes, then remove from the tin and set aside to cool completely on a wire rack. Remove the cake from the oven and set aside to cool in the tin for a few minutes, then remove from the tin and set aside to cool completely on a wire rack. Meanwhile, for the icing, repeat the process of bringing a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Meanwhile, for the icing, repeat the process of bringing a little water to the boil in a pan. Reduce the heat until the water is simmering, then suspend a heatproof bowl over the water, making sure that the bottom of the bowl does not touch the water. Add the chocolate, butter and stout to the bowl, stirring until just melted. Remove the bowl from the heat and set the mixture aside to cool slightly. Add the chocolate, butter and stout to the bowl, stirring until just melted. Remove the bowl from the heat and set the mixture aside to cool slightly. When the melted chocolate mixture has cooled, transfer it to a food processor, add the icing sugar and pulse until smooth and well combined. (Alternatively, whisk in the icing sugar using a hand-held electric mixer.) When the melted chocolate mixture has cooled, transfer it to a food processor, add the icing sugar and pulse until smooth and well combined. (Alternatively, whisk in the icing sugar using a hand-held electric mixer.) When the cake has completely cooled, spread the icing evenly over the top and sides, then sprinkle over the chopped hazelnuts. When the icing has dried, serve. When the cake has completely cooled, spread the icing evenly over the top and sides, then sprinkle over the chopped hazelnuts. When the icing has dried, serve."
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4e56dc7949bba1c7bbfed42e9f9892a735e0b45a572a5b918ae7a9b27a612cbf
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Chocolate and orange celebration cake recipe
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm/8in round cake tins.For the chocolate sponge, mix together the flour, cocoa, bicarbonate of soda and baking powder in a mixing bowl. Stir in the sugars, orange zest and ground almonds. Make a well in the middle. Using an electric handheld whisk, mix in the eggs, melted coconut oil, milk and syrup until well-combined and smooth. Divide equally between two tins and bake for 30 minutes, or until springy to the touch. Leave to cool for a few minutes in the tin, then turn out onto a cooling rack. Remove the paper and allow to cool completely.For the orange sponge, put the flour, baking powder, butter, sugar and eggs, orange zest and the ground cardamom seeds in a bowl with half the orange juice. Mix well using an electric handheld whisk until smooth. Spoon into the prepared tin, smooth the surface out evenly and bake for 25 minutes, or until springy to the touch. Leave to cool in tin for few minutes then turn out onto cooling rack and leave to cool completely.Put the remaining orange juice and 2 tablespoons of sugar for the syrup in a saucepan. Cook over a low heat, stirring, until the sugar is dissolved and the syrup is thickened slightly. Set aside.For the ganache filling, put the cream into a saucepan over a medium heat until just approaching a boil. Take the cream off the heat and add the chopped chocolates and orange zest. Leave to melt for a few minutes before mixing until smooth and shiny. Cool until the mixture is a thick spreadable consistency. For the chocolate icing, put the plain chocolate in a heatproof bowl over a pan of simmering water (ensure the bottom of the bowl does not touch the water). Melt until smooth then add the butter, stirring until the butter is melted and incorporated. Cool until the mixture is just pourable.To assemble the cake, trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place on top. Spread another quarter of the ganache over the orange sponge and place the second chocolate sponge on top. Use the remaining ganache to cover the outside of the cake completely, making a smooth surface. Set the cake on a rack placed over a sheet of newspaper. Pour the chocolate icing over the top of the ganache and use an offset palette knife to push the icing over the whole cake. Carefully transfer the cake to a serving plate before the icing has set completely.Put the melted white chocolate into a disposable piping bag and drizzle over the cake. Scatter with flaked almonds to decorate. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm/8in round cake tins. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm/8in round cake tins. For the chocolate sponge, mix together the flour, cocoa, bicarbonate of soda and baking powder in a mixing bowl. Stir in the sugars, orange zest and ground almonds. Make a well in the middle. Using an electric handheld whisk, mix in the eggs, melted coconut oil, milk and syrup until well-combined and smooth. For the chocolate sponge, mix together the flour, cocoa, bicarbonate of soda and baking powder in a mixing bowl. Stir in the sugars, orange zest and ground almonds. Make a well in the middle. Using an electric handheld whisk, mix in the eggs, melted coconut oil, milk and syrup until well-combined and smooth. Divide equally between two tins and bake for 30 minutes, or until springy to the touch. Leave to cool for a few minutes in the tin, then turn out onto a cooling rack. Remove the paper and allow to cool completely. Divide equally between two tins and bake for 30 minutes, or until springy to the touch. Leave to cool for a few minutes in the tin, then turn out onto a cooling rack. Remove the paper and allow to cool completely. For the orange sponge, put the flour, baking powder, butter, sugar and eggs, orange zest and the ground cardamom seeds in a bowl with half the orange juice. Mix well using an electric handheld whisk until smooth. Spoon into the prepared tin, smooth the surface out evenly and bake for 25 minutes, or until springy to the touch. Leave to cool in tin for few minutes then turn out onto cooling rack and leave to cool completely. For the orange sponge, put the flour, baking powder, butter, sugar and eggs, orange zest and the ground cardamom seeds in a bowl with half the orange juice. Mix well using an electric handheld whisk until smooth. Spoon into the prepared tin, smooth the surface out evenly and bake for 25 minutes, or until springy to the touch. Leave to cool in tin for few minutes then turn out onto cooling rack and leave to cool completely. Put the remaining orange juice and 2 tablespoons of sugar for the syrup in a saucepan. Cook over a low heat, stirring, until the sugar is dissolved and the syrup is thickened slightly. Set aside. Put the remaining orange juice and 2 tablespoons of sugar for the syrup in a saucepan. Cook over a low heat, stirring, until the sugar is dissolved and the syrup is thickened slightly. Set aside. For the ganache filling, put the cream into a saucepan over a medium heat until just approaching a boil. Take the cream off the heat and add the chopped chocolates and orange zest. Leave to melt for a few minutes before mixing until smooth and shiny. Cool until the mixture is a thick spreadable consistency. For the ganache filling, put the cream into a saucepan over a medium heat until just approaching a boil. Take the cream off the heat and add the chopped chocolates and orange zest. Leave to melt for a few minutes before mixing until smooth and shiny. Cool until the mixture is a thick spreadable consistency. For the chocolate icing, put the plain chocolate in a heatproof bowl over a pan of simmering water (ensure the bottom of the bowl does not touch the water). Melt until smooth then add the butter, stirring until the butter is melted and incorporated. Cool until the mixture is just pourable. For the chocolate icing, put the plain chocolate in a heatproof bowl over a pan of simmering water (ensure the bottom of the bowl does not touch the water). Melt until smooth then add the butter, stirring until the butter is melted and incorporated. Cool until the mixture is just pourable. To assemble the cake, trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place on top. Spread another quarter of the ganache over the orange sponge and place the second chocolate sponge on top. Use the remaining ganache to cover the outside of the cake completely, making a smooth surface. To assemble the cake, trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place on top. Spread another quarter of the ganache over the orange sponge and place the second chocolate sponge on top. Use the remaining ganache to cover the outside of the cake completely, making a smooth surface. Set the cake on a rack placed over a sheet of newspaper. Pour the chocolate icing over the top of the ganache and use an offset palette knife to push the icing over the whole cake. Carefully transfer the cake to a serving plate before the icing has set completely. Set the cake on a rack placed over a sheet of newspaper. Pour the chocolate icing over the top of the ganache and use an offset palette knife to push the icing over the whole cake. Carefully transfer the cake to a serving plate before the icing has set completely. Put the melted white chocolate into a disposable piping bag and drizzle over the cake. Scatter with flaked almonds to decorate. Put the melted white chocolate into a disposable piping bag and drizzle over the cake. Scatter with flaked almonds to decorate.
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"url": "https://www.bbc.co.uk/food/recipes/chocolate_and_orange_26890",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate and orange celebration cake recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm/8in round cake tins.For the chocolate sponge, mix together the flour, cocoa, bicarbonate of soda and baking powder in a mixing bowl. Stir in the sugars, orange zest and ground almonds. Make a well in the middle. Using an electric handheld whisk, mix in the eggs, melted coconut oil, milk and syrup until well-combined and smooth. Divide equally between two tins and bake for 30 minutes, or until springy to the touch. Leave to cool for a few minutes in the tin, then turn out onto a cooling rack. Remove the paper and allow to cool completely.For the orange sponge, put the flour, baking powder, butter, sugar and eggs, orange zest and the ground cardamom seeds in a bowl with half the orange juice. Mix well using an electric handheld whisk until smooth. Spoon into the prepared tin, smooth the surface out evenly and bake for 25 minutes, or until springy to the touch. Leave to cool in tin for few minutes then turn out onto cooling rack and leave to cool completely.Put the remaining orange juice and 2 tablespoons of sugar for the syrup in a saucepan. Cook over a low heat, stirring, until the sugar is dissolved and the syrup is thickened slightly. Set aside.For the ganache filling, put the cream into a saucepan over a medium heat until just approaching a boil. Take the cream off the heat and add the chopped chocolates and orange zest. Leave to melt for a few minutes before mixing until smooth and shiny. Cool until the mixture is a thick spreadable consistency. For the chocolate icing, put the plain chocolate in a heatproof bowl over a pan of simmering water (ensure the bottom of the bowl does not touch the water). Melt until smooth then add the butter, stirring until the butter is melted and incorporated. Cool until the mixture is just pourable.To assemble the cake, trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place on top. Spread another quarter of the ganache over the orange sponge and place the second chocolate sponge on top. Use the remaining ganache to cover the outside of the cake completely, making a smooth surface. Set the cake on a rack placed over a sheet of newspaper. Pour the chocolate icing over the top of the ganache and use an offset palette knife to push the icing over the whole cake. Carefully transfer the cake to a serving plate before the icing has set completely.Put the melted white chocolate into a disposable piping bag and drizzle over the cake. Scatter with flaked almonds to decorate. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm/8in round cake tins. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line 3 x 20cm/8in round cake tins. For the chocolate sponge, mix together the flour, cocoa, bicarbonate of soda and baking powder in a mixing bowl. Stir in the sugars, orange zest and ground almonds. Make a well in the middle. Using an electric handheld whisk, mix in the eggs, melted coconut oil, milk and syrup until well-combined and smooth. For the chocolate sponge, mix together the flour, cocoa, bicarbonate of soda and baking powder in a mixing bowl. Stir in the sugars, orange zest and ground almonds. Make a well in the middle. Using an electric handheld whisk, mix in the eggs, melted coconut oil, milk and syrup until well-combined and smooth. Divide equally between two tins and bake for 30 minutes, or until springy to the touch. Leave to cool for a few minutes in the tin, then turn out onto a cooling rack. Remove the paper and allow to cool completely. Divide equally between two tins and bake for 30 minutes, or until springy to the touch. Leave to cool for a few minutes in the tin, then turn out onto a cooling rack. Remove the paper and allow to cool completely. For the orange sponge, put the flour, baking powder, butter, sugar and eggs, orange zest and the ground cardamom seeds in a bowl with half the orange juice. Mix well using an electric handheld whisk until smooth. Spoon into the prepared tin, smooth the surface out evenly and bake for 25 minutes, or until springy to the touch. Leave to cool in tin for few minutes then turn out onto cooling rack and leave to cool completely. For the orange sponge, put the flour, baking powder, butter, sugar and eggs, orange zest and the ground cardamom seeds in a bowl with half the orange juice. Mix well using an electric handheld whisk until smooth. Spoon into the prepared tin, smooth the surface out evenly and bake for 25 minutes, or until springy to the touch. Leave to cool in tin for few minutes then turn out onto cooling rack and leave to cool completely. Put the remaining orange juice and 2 tablespoons of sugar for the syrup in a saucepan. Cook over a low heat, stirring, until the sugar is dissolved and the syrup is thickened slightly. Set aside. Put the remaining orange juice and 2 tablespoons of sugar for the syrup in a saucepan. Cook over a low heat, stirring, until the sugar is dissolved and the syrup is thickened slightly. Set aside. For the ganache filling, put the cream into a saucepan over a medium heat until just approaching a boil. Take the cream off the heat and add the chopped chocolates and orange zest. Leave to melt for a few minutes before mixing until smooth and shiny. Cool until the mixture is a thick spreadable consistency. For the ganache filling, put the cream into a saucepan over a medium heat until just approaching a boil. Take the cream off the heat and add the chopped chocolates and orange zest. Leave to melt for a few minutes before mixing until smooth and shiny. Cool until the mixture is a thick spreadable consistency. For the chocolate icing, put the plain chocolate in a heatproof bowl over a pan of simmering water (ensure the bottom of the bowl does not touch the water). Melt until smooth then add the butter, stirring until the butter is melted and incorporated. Cool until the mixture is just pourable. For the chocolate icing, put the plain chocolate in a heatproof bowl over a pan of simmering water (ensure the bottom of the bowl does not touch the water). Melt until smooth then add the butter, stirring until the butter is melted and incorporated. Cool until the mixture is just pourable. To assemble the cake, trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place on top. Spread another quarter of the ganache over the orange sponge and place the second chocolate sponge on top. Use the remaining ganache to cover the outside of the cake completely, making a smooth surface. To assemble the cake, trim the tops of the cakes so the layers are flat. Spread one quarter of the ganache filling over the top of one of the chocolate sponges. Brush the orange sponge with the orange syrup and place on top. Spread another quarter of the ganache over the orange sponge and place the second chocolate sponge on top. Use the remaining ganache to cover the outside of the cake completely, making a smooth surface. Set the cake on a rack placed over a sheet of newspaper. Pour the chocolate icing over the top of the ganache and use an offset palette knife to push the icing over the whole cake. Carefully transfer the cake to a serving plate before the icing has set completely. Set the cake on a rack placed over a sheet of newspaper. Pour the chocolate icing over the top of the ganache and use an offset palette knife to push the icing over the whole cake. Carefully transfer the cake to a serving plate before the icing has set completely. Put the melted white chocolate into a disposable piping bag and drizzle over the cake. Scatter with flaked almonds to decorate. Put the melted white chocolate into a disposable piping bag and drizzle over the cake. Scatter with flaked almonds to decorate."
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0c8090b80dbad095478a5a4ee740e230e60b0fb0a3d2d8d62f70822bdbbcf22d
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Chocolate orange curd cake recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_orange_curd_71645_16x9.jpg Chocolate and orange are a match made in heaven. This easy cake makes the most of the combination with a fluffy chocolate orange sponge and zingy orange curd and cream filling. You will need two 20cm/8in round cake tins and an electric mixer. 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz golden caster sugar4 large free-range eggs225g/8oz self-raising flour2 tbsp cocoa powder 1 tsp baking powder2 oranges, finely grated zest½ tsp vanilla extract3 tbsp whole milkpinch salt 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz golden caster sugar 4 large free-range eggs 225g/8oz self-raising flour 2 tbsp cocoa powder 1 tsp baking powder 2 oranges, finely grated zest ½ tsp vanilla extract 3 tbsp whole milk pinch salt 175ml/6fl oz double cream4 tbsp orange curd 175ml/6fl oz double cream 4 tbsp orange curd 2 tbsp orange curd100g/3½oz icing sugarfew drops of orange juice 2 tbsp orange curd 100g/3½oz icing sugar few drops of orange juice dark chocolate, grated dark chocolate, grated Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper.Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream.Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper. Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream. To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream. Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chocolate_orange_curd_71645",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate orange curd cake 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/chocolate_orange_curd_71645_16x9.jpg Chocolate and orange are a match made in heaven. This easy cake makes the most of the combination with a fluffy chocolate orange sponge and zingy orange curd and cream filling. You will need two 20cm/8in round cake tins and an electric mixer. 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz golden caster sugar4 large free-range eggs225g/8oz self-raising flour2 tbsp cocoa powder 1 tsp baking powder2 oranges, finely grated zest½ tsp vanilla extract3 tbsp whole milkpinch salt 225g/8oz unsalted butter, softened, plus extra for greasing 225g/8oz golden caster sugar 4 large free-range eggs 225g/8oz self-raising flour 2 tbsp cocoa powder 1 tsp baking powder 2 oranges, finely grated zest ½ tsp vanilla extract 3 tbsp whole milk pinch salt 175ml/6fl oz double cream4 tbsp orange curd 175ml/6fl oz double cream 4 tbsp orange curd 2 tbsp orange curd100g/3½oz icing sugarfew drops of orange juice 2 tbsp orange curd 100g/3½oz icing sugar few drops of orange juice dark chocolate, grated dark chocolate, grated Method Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper.Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely.To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream.Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease two 20cm/8in round cake tins and line the bases with baking paper. Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. Whisk together all the sponge ingredients with an electric mixer until fully combined. Divide the mixture between the prepared tins. Bake for 25 minutes, or until cooked through – the tops should spring back when lightly pressed. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack to cool completely. To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream. To make the filling, whisk the cream until it forms soft peaks when the whisk is lifted. Add the orange curd and very lightly fold to create a ripple effect through the cream. Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. Put one sponge on a serving plate and spread with the orange curd cream. Top with the second sponge to sandwich the cakes together. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate. To make the glacé icing, mix the ingredients together, adding more icing sugar or orange juice until the icing is smooth and thick but easily spreadable. Carefully spread over the top of the cake and sprinkle over the grated chocolate."
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Easy chocolate birthday cake recipe
An average of 3.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_chocolate_birthday_90089_16x9.jpg This is a really easy birthday cake for kids of all ages. Dan Lepard shows you how to make it in a step-by-step video. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz cocoa powder2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz cocoa powder 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder 25g/1oz cocoa powder300g/10½oz icing sugar50g/1¾oz butter50ml/2fl oz double cream 25g/1oz cocoa powder 300g/10½oz icing sugar 50g/1¾oz butter 50ml/2fl oz double cream 250ml/9fl oz double cream, whipped until stiff peaks form when the whisk is removed150g/5½oz jam 250ml/9fl oz double cream, whipped until stiff peaks form when the whisk is removed 150g/5½oz jam Method For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool completely.Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil. Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil. Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool completely. Remove the cake from the oven and set aside to cool completely. Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam. To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam. Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. Recipe tips Try decorating the cake with hundreds and thousands or sugar sprinkles.
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"content": "An average of 3.8 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_chocolate_birthday_90089_16x9.jpg This is a really easy birthday cake for kids of all ages. Dan Lepard shows you how to make it in a step-by-step video. 100g/3½oz unsalted butter250g/9oz caster or brown sugar50ml/2fl oz sunflower oil25g/1oz cocoa powder2 tsp vanilla extract4 medium free-range eggs80ml/2½fl oz milk100ml/3½fl oz double cream300g/10½oz plain flour3 tsp baking powder 100g/3½oz unsalted butter 250g/9oz caster or brown sugar 50ml/2fl oz sunflower oil 25g/1oz cocoa powder 2 tsp vanilla extract 4 medium free-range eggs 80ml/2½fl oz milk 100ml/3½fl oz double cream 300g/10½oz plain flour 3 tsp baking powder 25g/1oz cocoa powder300g/10½oz icing sugar50g/1¾oz butter50ml/2fl oz double cream 25g/1oz cocoa powder 300g/10½oz icing sugar 50g/1¾oz butter 50ml/2fl oz double cream 250ml/9fl oz double cream, whipped until stiff peaks form when the whisk is removed150g/5½oz jam 250ml/9fl oz double cream, whipped until stiff peaks form when the whisk is removed 150g/5½oz jam Method For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4.Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream.Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil.Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool completely.Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam.Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. For the cake, line the base of a deep 20cm/9in cake tin with non-stick paper and preheat the oven to180C/350F/Gas 4. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Melt the butter over a low heat in a small pan, pour it into a bowl with the sugar, oil, cocoa powder and vanilla. Beat well until smooth, then whisk in the eggs followed by the milk and cream. Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil. Sift the flour and baking powder into the butter mixture and beat until smooth, then spoon into the prepared tin and cover the top of the tin with aluminium foil. Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Bake for 30 minutes, then remove the foil and bake for a further 20 minutes, or the top is springy and a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool completely. Remove the cake from the oven and set aside to cool completely. Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Meanwhile make the cocoa frosting, mix the cocoa powder and icing sugar in a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam. To assemble the cake, remove the cake from the tin, trim the top of the cake to make it flat, then cut the cake in half horizontally. Put the bottom half of the cake onto a serving plate and spread with the whipped cream. Top with the jam. Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. Spread the cocoa frosting onto the top of the cake and swirl it with a spoon, then carefully place it onto the bottom half of the cake. Recipe tips Try decorating the cake with hundreds and thousands or sugar sprinkles."
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Roast calculator
Click on the image below to load the calculator. Whether you’re planning chicken, beef, pork or lamb for your Sunday roast, find out the ideal meat cooking times and temperatures with our easy-to-use calculator. No maths required! Simply select your meat and cut from the menu and type in the weight in kg (if it's a bird tell us the stuffed weight). If you're cooking beef or lamb, tell us if you want it well done, medium or rare. Then click "calculate" to find out the browning and cooking times and temperatures and the resting time. Tap "checking for doneness" to find out what the internal temperature of the meat should be when it's ready. Defrosting Defrost your meat in the fridge or in a cool room below 10–15C rather than at room temperature, so that the outside remains cold. It is particularly important to ensure that poultry is fully defrosted before cooking. Defrost turkey in a cool room for 3–4 hours per kilogram or in a fridge at 4C for 10–12 hours per kilogram. Resting meat Once your meat is cooked, rest it in a warm place covered with tented foil for the time specified in the calculator. During this time it will become more juicy and easier to carve. Never skip the resting time, as it really does improve the texture of the meat. It also gives you time to do the roast potatoes and Yorkshire puddings in a hotter oven. Go further with flavour Spice up your roast with marinades, rubs and glazesRoast chicken recipes with stuffing and sidesRoast beef recipes for all cuts, with sauces and gravy ideas to tryRoast pork recipes that give pork belly, shoulder or loin a flavour makeoverRoast lamb recipes with global flavours from Morocco to the Med and beyond Spice up your roast with marinades, rubs and glazes Roast chicken recipes with stuffing and sides Roast beef recipes for all cuts, with sauces and gravy ideas to try Roast pork recipes that give pork belly, shoulder or loin a flavour makeover Roast lamb recipes with global flavours from Morocco to the Med and beyond
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"title": "Roast calculator",
"content": "Click on the image below to load the calculator. Whether you’re planning chicken, beef, pork or lamb for your Sunday roast, find out the ideal meat cooking times and temperatures with our easy-to-use calculator. No maths required! Simply select your meat and cut from the menu and type in the weight in kg (if it's a bird tell us the stuffed weight). If you're cooking beef or lamb, tell us if you want it well done, medium or rare. Then click \"calculate\" to find out the browning and cooking times and temperatures and the resting time. Tap \"checking for doneness\" to find out what the internal temperature of the meat should be when it's ready. Defrosting Defrost your meat in the fridge or in a cool room below 10–15C rather than at room temperature, so that the outside remains cold. It is particularly important to ensure that poultry is fully defrosted before cooking. Defrost turkey in a cool room for 3–4 hours per kilogram or in a fridge at 4C for 10–12 hours per kilogram. Resting meat Once your meat is cooked, rest it in a warm place covered with tented foil for the time specified in the calculator. During this time it will become more juicy and easier to carve. Never skip the resting time, as it really does improve the texture of the meat. It also gives you time to do the roast potatoes and Yorkshire puddings in a hotter oven. Go further with flavour Spice up your roast with marinades, rubs and glazesRoast chicken recipes with stuffing and sidesRoast beef recipes for all cuts, with sauces and gravy ideas to tryRoast pork recipes that give pork belly, shoulder or loin a flavour makeoverRoast lamb recipes with global flavours from Morocco to the Med and beyond Spice up your roast with marinades, rubs and glazes Roast chicken recipes with stuffing and sides Roast beef recipes for all cuts, with sauces and gravy ideas to try Roast pork recipes that give pork belly, shoulder or loin a flavour makeover Roast lamb recipes with global flavours from Morocco to the Med and beyond"
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Roast chicken recipe
An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastchicken_90247_16x9.jpg Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt. lemonsmall bunch fresh thyme1 x 1.5kg/3lb 5oz ready-to-cook chicken, preferably organic2–3 garlic cloves1 tbsp olive oilsea salt and freshly ground back pepper, to taste lemon small bunch fresh thyme 1 x 1.5kg/3lb 5oz ready-to-cook chicken, preferably organic 2–3 garlic cloves 1 tbsp olive oil sea salt and freshly ground back pepper, to taste Method Preheat the oven to 200C/180C Fan/Gas 6.Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer. Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.Stir the pan juices over the hob to heat through.Serve the carved chicken on a large platter and pour the pan juices over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken. Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken. Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl. Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl. Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid. Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid. Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies. Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies. Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper. Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer. Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve. Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve. Stir the pan juices over the hob to heat through. Stir the pan juices over the hob to heat through. Serve the carved chicken on a large platter and pour the pan juices over the top. Serve the carved chicken on a large platter and pour the pan juices over the top.
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"content": "An average of 4.4 out of 5 stars from 27 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastchicken_90247_16x9.jpg Roast chicken is a dish for all seasons. Serve with a green salad and some crusty bread in summer or with roast potatoes, carrots and peas for winter. Use our roasting calculator to work out the exact times and temperatures for your roast. Each serving provides 270 kcal, 46g protein, 0g carbohydrates (of which 0g sugars), 9.5g fat (of which 2.5g saturates), 0g fibre and 0.6g salt. lemonsmall bunch fresh thyme1 x 1.5kg/3lb 5oz ready-to-cook chicken, preferably organic2–3 garlic cloves1 tbsp olive oilsea salt and freshly ground back pepper, to taste lemon small bunch fresh thyme 1 x 1.5kg/3lb 5oz ready-to-cook chicken, preferably organic 2–3 garlic cloves 1 tbsp olive oil sea salt and freshly ground back pepper, to taste Method Preheat the oven to 200C/180C Fan/Gas 6.Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken.Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl.Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid.Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies.Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper.Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer. Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve.Stir the pan juices over the hob to heat through.Serve the carved chicken on a large platter and pour the pan juices over the top. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken. Slice the lemon halfway through lengthways. Insert a sprig of thyme into the slit and place the lemon inside the cavity of the chicken. Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl. Strip the leaves from the remaining thyme stalks and place them in a bowl. Press the garlic cloves with the heel of your hand to lightly crush them. Remove the skins and add the garlic to the bowl. Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid. Pour the olive oil into the bowl. Using a pestle and mortar, a mini food processor or a hand blender, blend together the thyme leaves, garlic and olive oil. It should be quite liquid. Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies. Spoon the thyme, garlic and oil mixture all over the chicken, working it into all the nooks and crannies. Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper. Place the chicken in a roasting tray and pour over the remaining flavoured oil. Season the chicken generously with sea salt and black pepper. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature to 180C/160C Fan/Gas 4 and roast for a further 25 minutes, or until the chicken is cooked through. It's fully cooked if the juices run clear when the bird is pierced in the thigh with a skewer. Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve. Turn off the oven and let the bird rest in the residual heat for at least 10 minutes. Remove from the oven, then carve. Stir the pan juices over the hob to heat through. Stir the pan juices over the hob to heat through. Serve the carved chicken on a large platter and pour the pan juices over the top. Serve the carved chicken on a large platter and pour the pan juices over the top."
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Roast chicken with tomatoey bulgur wheat recipe
Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside.Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes.Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour.Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften.Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature.When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside. Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes. Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes. Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour. Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour. Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften. Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature. When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like.
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"title": "Roast chicken with tomatoey bulgur wheat recipe",
"content": "Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside.Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes.Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour.Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften.Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature.When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a flameproof casserole dish and sprinkle with the oregano, cinnamon and paprika. Season generously with salt and pepper and drizzle with the olive oil. Rub all the flavours into the chicken, then set aside. Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes. Put the tomatoes into a blender. Add the garlic, tomato purée and 250ml/9fl oz of the chicken stock. Blend until smooth and then pour around the chicken, spooning a little over the top. Scatter over the sun-dried tomatoes. Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour. Place the casserole on the hob and bring everything to the boil. Transfer to the oven and roast for 1 hour. Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Meanwhile, to make the dilly leeks, trim and slice the leeks – I slice the white part into 1cm/½in rings and the green part thinner. Give them a good wash in a colander to get rid of any dirt. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften. Place a large saucepan or flameproof casserole dish over a medium heat and add the butter and olive oil. Add the washed leeks and sauté for about 10 minutes, until they start to soften. Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Add the tomato purée, stir, then pour in the white wine and bring to the boil. Reduce by half, then add the peas and 200ml/7fl oz water. Bring everything back to the boil, season generously and then reduce to a simmer. Cover and cook for 15–20 minutes, or until everything is tender, creamy almost, and the liquid has reduced. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature. Stir the dill through just before serving and squeeze in the lemon juice. Serve hot, cold or at room temperature. When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. When the chicken’s hour is almost up, place the remaining stock in a saucepan and bring to the boil. Take the casserole out of the oven and carefully transfer the chicken to a plate. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Stir the bulgur wheat into the casserole with the hot stock, then nestle the chicken back in the casserole. Return to the oven for a further 15 minutes, until the bulgur is cooked, then remove from the oven. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like. Leave the casserole to rest for 10 minutes then carve the bird, spooning out the bulgur and serving with the dilly leeks, a sprinkle of parsley and a generous dollop of Greek-style yoghurt, if you like."
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Roast chicken stuffed with tomato rice recipe
To make the stuffed roast chicken, before you begin, soak the rice in a bowl of cold water for 10 minutes, and remove the chicken from the refrigerator to allow it to come to room temperature.Heat a casserole dish (Dutch oven) or saucepan over a medium heat. Once hot, add the butter and olive oil. Stir in the onion, season generously with salt and pepper and sweat for around 10 minutes.Add the ginger and garlic and cook for 3–4 minutes more then add the sun-dried tomato paste, chipotle and allspice. Stir in the tomatoes, then drain the rice and add that too. Stir for a few minutes to coat the rice, then pour in the stock or water. Simmer for 15 minutes, then turn off the heat. By this time, the tomatoes will have started to break down and will be smelling fragrant and delicious, but the rice will not yet be cooked; it will finish cooking in the oven.To make the chipotle butter, use a pestle and mortar or small blender to make a paste with the garlic, allspice, salt and herbs. Work in the chipotle and butter.To cook the stuffed roast chicken, preheat the oven to 200C/180C Fan/Gas 6.Put the chicken in a roasting tray and loosen the skin around the breasts and thighs. Push two-thirds of the chipotle butter under the skin, smearing the rest all over the outside of the chicken. Now stuff the chicken with the red rice, scooping what doesn't fit inside the roasting tray under the chicken. Pour in the wine, then roast for 45–50 minutes until the chicken is golden and the juices run clear when the thighs are pierced with a skewer. As a rule, allow 15 minutes per 500g/1lb 2oz of bird, plus 15 minutes. I cut between the chicken thighs and body after 35 minutes, to allow the insides of the thighs to cook without overcooking the breasts.Meanwhile, to make the salad dressing, heat a small frying pan over a high heat and pour in 1 teaspoon of the oil. Add the lime halves, cut side down, and fry for a few minutes until nicely blackened. Squeeze the lime juice into a bowl with the mustard, vinegar and honey and season generously with salt and pepper. Whisk to emulsify the ingredients and then add the remaining oil. Taste and adjust the seasoning; the salad will dilute the strength of the dressing, so do not be afraid to season well. Stir the shallots into the dressing, then set aside.To make the butterhead salad, wash the lettuce leaves, spin dry and arrange in a salad bowl, in its original shape, as if it were still held together. Finely chop the herbs and scatter over the lettuce and top with the avocado and chiltatis, seeds or almonds. Pour over the salad dressing and serve at once with the carved chicken alongside. To make the stuffed roast chicken, before you begin, soak the rice in a bowl of cold water for 10 minutes, and remove the chicken from the refrigerator to allow it to come to room temperature. To make the stuffed roast chicken, before you begin, soak the rice in a bowl of cold water for 10 minutes, and remove the chicken from the refrigerator to allow it to come to room temperature. Heat a casserole dish (Dutch oven) or saucepan over a medium heat. Once hot, add the butter and olive oil. Stir in the onion, season generously with salt and pepper and sweat for around 10 minutes. Heat a casserole dish (Dutch oven) or saucepan over a medium heat. Once hot, add the butter and olive oil. Stir in the onion, season generously with salt and pepper and sweat for around 10 minutes. Add the ginger and garlic and cook for 3–4 minutes more then add the sun-dried tomato paste, chipotle and allspice. Stir in the tomatoes, then drain the rice and add that too. Add the ginger and garlic and cook for 3–4 minutes more then add the sun-dried tomato paste, chipotle and allspice. Stir in the tomatoes, then drain the rice and add that too. Stir for a few minutes to coat the rice, then pour in the stock or water. Simmer for 15 minutes, then turn off the heat. By this time, the tomatoes will have started to break down and will be smelling fragrant and delicious, but the rice will not yet be cooked; it will finish cooking in the oven. Stir for a few minutes to coat the rice, then pour in the stock or water. Simmer for 15 minutes, then turn off the heat. By this time, the tomatoes will have started to break down and will be smelling fragrant and delicious, but the rice will not yet be cooked; it will finish cooking in the oven. To make the chipotle butter, use a pestle and mortar or small blender to make a paste with the garlic, allspice, salt and herbs. Work in the chipotle and butter. To make the chipotle butter, use a pestle and mortar or small blender to make a paste with the garlic, allspice, salt and herbs. Work in the chipotle and butter. To cook the stuffed roast chicken, preheat the oven to 200C/180C Fan/Gas 6. To cook the stuffed roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tray and loosen the skin around the breasts and thighs. Push two-thirds of the chipotle butter under the skin, smearing the rest all over the outside of the chicken. Put the chicken in a roasting tray and loosen the skin around the breasts and thighs. Push two-thirds of the chipotle butter under the skin, smearing the rest all over the outside of the chicken. Now stuff the chicken with the red rice, scooping what doesn't fit inside the roasting tray under the chicken. Pour in the wine, then roast for 45–50 minutes until the chicken is golden and the juices run clear when the thighs are pierced with a skewer. As a rule, allow 15 minutes per 500g/1lb 2oz of bird, plus 15 minutes. I cut between the chicken thighs and body after 35 minutes, to allow the insides of the thighs to cook without overcooking the breasts. Now stuff the chicken with the red rice, scooping what doesn't fit inside the roasting tray under the chicken. Pour in the wine, then roast for 45–50 minutes until the chicken is golden and the juices run clear when the thighs are pierced with a skewer. As a rule, allow 15 minutes per 500g/1lb 2oz of bird, plus 15 minutes. I cut between the chicken thighs and body after 35 minutes, to allow the insides of the thighs to cook without overcooking the breasts. Meanwhile, to make the salad dressing, heat a small frying pan over a high heat and pour in 1 teaspoon of the oil. Add the lime halves, cut side down, and fry for a few minutes until nicely blackened. Meanwhile, to make the salad dressing, heat a small frying pan over a high heat and pour in 1 teaspoon of the oil. Add the lime halves, cut side down, and fry for a few minutes until nicely blackened. Squeeze the lime juice into a bowl with the mustard, vinegar and honey and season generously with salt and pepper. Whisk to emulsify the ingredients and then add the remaining oil. Squeeze the lime juice into a bowl with the mustard, vinegar and honey and season generously with salt and pepper. Whisk to emulsify the ingredients and then add the remaining oil. Taste and adjust the seasoning; the salad will dilute the strength of the dressing, so do not be afraid to season well. Stir the shallots into the dressing, then set aside. Taste and adjust the seasoning; the salad will dilute the strength of the dressing, so do not be afraid to season well. Stir the shallots into the dressing, then set aside. To make the butterhead salad, wash the lettuce leaves, spin dry and arrange in a salad bowl, in its original shape, as if it were still held together. Finely chop the herbs and scatter over the lettuce and top with the avocado and chiltatis, seeds or almonds. To make the butterhead salad, wash the lettuce leaves, spin dry and arrange in a salad bowl, in its original shape, as if it were still held together. Finely chop the herbs and scatter over the lettuce and top with the avocado and chiltatis, seeds or almonds. Pour over the salad dressing and serve at once with the carved chicken alongside. Pour over the salad dressing and serve at once with the carved chicken alongside.
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"title": "Roast chicken stuffed with tomato rice recipe",
"content": "To make the stuffed roast chicken, before you begin, soak the rice in a bowl of cold water for 10 minutes, and remove the chicken from the refrigerator to allow it to come to room temperature.Heat a casserole dish (Dutch oven) or saucepan over a medium heat. Once hot, add the butter and olive oil. Stir in the onion, season generously with salt and pepper and sweat for around 10 minutes.Add the ginger and garlic and cook for 3–4 minutes more then add the sun-dried tomato paste, chipotle and allspice. Stir in the tomatoes, then drain the rice and add that too. Stir for a few minutes to coat the rice, then pour in the stock or water. Simmer for 15 minutes, then turn off the heat. By this time, the tomatoes will have started to break down and will be smelling fragrant and delicious, but the rice will not yet be cooked; it will finish cooking in the oven.To make the chipotle butter, use a pestle and mortar or small blender to make a paste with the garlic, allspice, salt and herbs. Work in the chipotle and butter.To cook the stuffed roast chicken, preheat the oven to 200C/180C Fan/Gas 6.Put the chicken in a roasting tray and loosen the skin around the breasts and thighs. Push two-thirds of the chipotle butter under the skin, smearing the rest all over the outside of the chicken. Now stuff the chicken with the red rice, scooping what doesn't fit inside the roasting tray under the chicken. Pour in the wine, then roast for 45–50 minutes until the chicken is golden and the juices run clear when the thighs are pierced with a skewer. As a rule, allow 15 minutes per 500g/1lb 2oz of bird, plus 15 minutes. I cut between the chicken thighs and body after 35 minutes, to allow the insides of the thighs to cook without overcooking the breasts.Meanwhile, to make the salad dressing, heat a small frying pan over a high heat and pour in 1 teaspoon of the oil. Add the lime halves, cut side down, and fry for a few minutes until nicely blackened. Squeeze the lime juice into a bowl with the mustard, vinegar and honey and season generously with salt and pepper. Whisk to emulsify the ingredients and then add the remaining oil. Taste and adjust the seasoning; the salad will dilute the strength of the dressing, so do not be afraid to season well. Stir the shallots into the dressing, then set aside.To make the butterhead salad, wash the lettuce leaves, spin dry and arrange in a salad bowl, in its original shape, as if it were still held together. Finely chop the herbs and scatter over the lettuce and top with the avocado and chiltatis, seeds or almonds. Pour over the salad dressing and serve at once with the carved chicken alongside. To make the stuffed roast chicken, before you begin, soak the rice in a bowl of cold water for 10 minutes, and remove the chicken from the refrigerator to allow it to come to room temperature. To make the stuffed roast chicken, before you begin, soak the rice in a bowl of cold water for 10 minutes, and remove the chicken from the refrigerator to allow it to come to room temperature. Heat a casserole dish (Dutch oven) or saucepan over a medium heat. Once hot, add the butter and olive oil. Stir in the onion, season generously with salt and pepper and sweat for around 10 minutes. Heat a casserole dish (Dutch oven) or saucepan over a medium heat. Once hot, add the butter and olive oil. Stir in the onion, season generously with salt and pepper and sweat for around 10 minutes. Add the ginger and garlic and cook for 3–4 minutes more then add the sun-dried tomato paste, chipotle and allspice. Stir in the tomatoes, then drain the rice and add that too. Add the ginger and garlic and cook for 3–4 minutes more then add the sun-dried tomato paste, chipotle and allspice. Stir in the tomatoes, then drain the rice and add that too. Stir for a few minutes to coat the rice, then pour in the stock or water. Simmer for 15 minutes, then turn off the heat. By this time, the tomatoes will have started to break down and will be smelling fragrant and delicious, but the rice will not yet be cooked; it will finish cooking in the oven. Stir for a few minutes to coat the rice, then pour in the stock or water. Simmer for 15 minutes, then turn off the heat. By this time, the tomatoes will have started to break down and will be smelling fragrant and delicious, but the rice will not yet be cooked; it will finish cooking in the oven. To make the chipotle butter, use a pestle and mortar or small blender to make a paste with the garlic, allspice, salt and herbs. Work in the chipotle and butter. To make the chipotle butter, use a pestle and mortar or small blender to make a paste with the garlic, allspice, salt and herbs. Work in the chipotle and butter. To cook the stuffed roast chicken, preheat the oven to 200C/180C Fan/Gas 6. To cook the stuffed roast chicken, preheat the oven to 200C/180C Fan/Gas 6. Put the chicken in a roasting tray and loosen the skin around the breasts and thighs. Push two-thirds of the chipotle butter under the skin, smearing the rest all over the outside of the chicken. Put the chicken in a roasting tray and loosen the skin around the breasts and thighs. Push two-thirds of the chipotle butter under the skin, smearing the rest all over the outside of the chicken. Now stuff the chicken with the red rice, scooping what doesn't fit inside the roasting tray under the chicken. Pour in the wine, then roast for 45–50 minutes until the chicken is golden and the juices run clear when the thighs are pierced with a skewer. As a rule, allow 15 minutes per 500g/1lb 2oz of bird, plus 15 minutes. I cut between the chicken thighs and body after 35 minutes, to allow the insides of the thighs to cook without overcooking the breasts. Now stuff the chicken with the red rice, scooping what doesn't fit inside the roasting tray under the chicken. Pour in the wine, then roast for 45–50 minutes until the chicken is golden and the juices run clear when the thighs are pierced with a skewer. As a rule, allow 15 minutes per 500g/1lb 2oz of bird, plus 15 minutes. I cut between the chicken thighs and body after 35 minutes, to allow the insides of the thighs to cook without overcooking the breasts. Meanwhile, to make the salad dressing, heat a small frying pan over a high heat and pour in 1 teaspoon of the oil. Add the lime halves, cut side down, and fry for a few minutes until nicely blackened. Meanwhile, to make the salad dressing, heat a small frying pan over a high heat and pour in 1 teaspoon of the oil. Add the lime halves, cut side down, and fry for a few minutes until nicely blackened. Squeeze the lime juice into a bowl with the mustard, vinegar and honey and season generously with salt and pepper. Whisk to emulsify the ingredients and then add the remaining oil. Squeeze the lime juice into a bowl with the mustard, vinegar and honey and season generously with salt and pepper. Whisk to emulsify the ingredients and then add the remaining oil. Taste and adjust the seasoning; the salad will dilute the strength of the dressing, so do not be afraid to season well. Stir the shallots into the dressing, then set aside. Taste and adjust the seasoning; the salad will dilute the strength of the dressing, so do not be afraid to season well. Stir the shallots into the dressing, then set aside. To make the butterhead salad, wash the lettuce leaves, spin dry and arrange in a salad bowl, in its original shape, as if it were still held together. Finely chop the herbs and scatter over the lettuce and top with the avocado and chiltatis, seeds or almonds. To make the butterhead salad, wash the lettuce leaves, spin dry and arrange in a salad bowl, in its original shape, as if it were still held together. Finely chop the herbs and scatter over the lettuce and top with the avocado and chiltatis, seeds or almonds. Pour over the salad dressing and serve at once with the carved chicken alongside. Pour over the salad dressing and serve at once with the carved chicken alongside."
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Roast chicken traybake with squash recipe
Roast chicken traybake with squash, sage and lemon crème fraîche An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_traybake_20115_16x9.jpg This simple traybake elevates classic squash and sage with mushrooms, capers and a lovely lemon crème fraîche dressing. 1 small butternut squash, cut into 2cm/¾in slices, seeds removed1½ lemons, 1 cut into quarters and ½ zested1kg/2lb 4oz free-range chicken thighs, skin-on and bone-in3 tbsp olive oil1 whole garlic bulb, halved horizontally10 fresh sage leaves15g/½oz dried mushrooms (such as shiitake or mixed)150g/5½oz crème fraîche 1 tbsp capers, roughly chopped250g/9oz mixed mushrooms, thickly sliced or whole if small (such as shiitake and portobello) 1 tbsp honeysea salt flakes and freshly ground black pepper 1 small butternut squash, cut into 2cm/¾in slices, seeds removed 1½ lemons, 1 cut into quarters and ½ zested 1kg/2lb 4oz free-range chicken thighs, skin-on and bone-in 3 tbsp olive oil 1 whole garlic bulb, halved horizontally 10 fresh sage leaves 15g/½oz dried mushrooms (such as shiitake or mixed) 150g/5½oz crème fraîche 1 tbsp capers, roughly chopped 250g/9oz mixed mushrooms, thickly sliced or whole if small (such as shiitake and portobello) 1 tbsp honey sea salt flakes and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes.Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. In another small bowl, mix the crème fraîche with the lemon zest, then set aside.Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.)Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes. Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. In another small bowl, mix the crème fraîche with the lemon zest, then set aside. In another small bowl, mix the crème fraîche with the lemon zest, then set aside. Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.) Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.) Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Recipe tips You can add the juices from the tin into the crème fraiche, or mop them up with crusty bread. Any leftovers are fantastic stirred through a bag of pre-cooked puy lentils.
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"title": "Roast chicken traybake with squash recipe",
"content": "Roast chicken traybake with squash, sage and lemon crème fraîche An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_traybake_20115_16x9.jpg This simple traybake elevates classic squash and sage with mushrooms, capers and a lovely lemon crème fraîche dressing. 1 small butternut squash, cut into 2cm/¾in slices, seeds removed1½ lemons, 1 cut into quarters and ½ zested1kg/2lb 4oz free-range chicken thighs, skin-on and bone-in3 tbsp olive oil1 whole garlic bulb, halved horizontally10 fresh sage leaves15g/½oz dried mushrooms (such as shiitake or mixed)150g/5½oz crème fraîche 1 tbsp capers, roughly chopped250g/9oz mixed mushrooms, thickly sliced or whole if small (such as shiitake and portobello) 1 tbsp honeysea salt flakes and freshly ground black pepper 1 small butternut squash, cut into 2cm/¾in slices, seeds removed 1½ lemons, 1 cut into quarters and ½ zested 1kg/2lb 4oz free-range chicken thighs, skin-on and bone-in 3 tbsp olive oil 1 whole garlic bulb, halved horizontally 10 fresh sage leaves 15g/½oz dried mushrooms (such as shiitake or mixed) 150g/5½oz crème fraîche 1 tbsp capers, roughly chopped 250g/9oz mixed mushrooms, thickly sliced or whole if small (such as shiitake and portobello) 1 tbsp honey sea salt flakes and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes.Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. In another small bowl, mix the crème fraîche with the lemon zest, then set aside.Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.)Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Preheat the oven to 200C/180C Fan/Gas 6. Tip the squash, quartered lemon, chicken thighs, 2 tablespoons of the olive oil and 1 teaspoon of sea salt flakes into a roasting tin large enough to hold everything in one layer, then mix to coat everything evenly in the oil. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes. Add in the halved bulb of garlic, scatter with half of the sage leaves, then transfer to the oven to roast for 15 minutes. Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. Meanwhile, place the dried mushrooms in a small bowl and cover with 150ml/¼ pint just-boiled water. After 15 minutes, roughly chop the soaked mushrooms, reserving the liquid. In another small bowl, mix the crème fraîche with the lemon zest, then set aside. In another small bowl, mix the crème fraîche with the lemon zest, then set aside. Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Remove the roasting tin from the oven and add the capers along with both the fresh and soaked mushrooms, with their reserved liquid, to the tin around the chicken. Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.) Drizzle the mushrooms with the remaining 1 tablespoon of olive oil, and the chicken with the honey. Scatter over the remaining sage leaves, then roast for a further 30–35 minutes, prodding halfway if needed, until cooked through. (If your chicken thighs are particularly large, cook for 35–40 minutes.) Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Let the chicken rest for 10 minutes. Squeeze ½ bulb of roasted garlic and 2 of the roasted lemon wedges into the bowl with the crème fraiche and mix. Taste and season as needed with salt and pepper. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Season the chicken with sea salt flakes and freshly ground black pepper, and serve hot with the lemon crème fraîche alongside. Recipe tips You can add the juices from the tin into the crème fraiche, or mop them up with crusty bread. Any leftovers are fantastic stirred through a bag of pre-cooked puy lentils."
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Grilled and roasted chicken with poriyal recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spatchcock_chicken_47481_16x9.jpg This chicken is served alongside a brilliantly British version of poriyal, a spiced South Indian side of fried peas, broad beans and asparagus. 1 whole free-range, corn-fed chicken, off the bone200g/7oz sheep’s ricotta100g/3½oz cream cheese100g/3½oz labneh1 tsp ground cardamom½ tsp ground mace½ tsp ground black pepper1 tsp fennel pollen½ nutmeg, grated2 pinches saffron, soaked in 2 tbsp hot whole milk20g/¾oz fresh coriander, finely chopped, plus extra to serve2 tbsp olive oil1 lemon, juice and zestsplash white winesea salt, to taste 1 whole free-range, corn-fed chicken, off the bone 200g/7oz sheep’s ricotta 100g/3½oz cream cheese 100g/3½oz labneh 1 tsp ground cardamom ½ tsp ground mace ½ tsp ground black pepper 1 tsp fennel pollen ½ nutmeg, grated 2 pinches saffron, soaked in 2 tbsp hot whole milk 20g/¾oz fresh coriander, finely chopped, plus extra to serve 2 tbsp olive oil 1 lemon, juice and zest splash white wine sea salt, to taste 100ml/3½fl oz sunflower oil2 tsp mustard seeds2 sprigs fresh curry leaves2 bird’s-eye green chillies, slit in half1 medium Indian onion, chopped250g/9oz fresh peas, podded250g/9oz fresh broad beans, podded250g/9oz asparagus, chopped the same size as the peas10g/½oz fresh coriander, chopped200g/7oz fresh grated coconut2 limes, juice onlysea salt, to taste 100ml/3½fl oz sunflower oil 2 tsp mustard seeds 2 sprigs fresh curry leaves 2 bird’s-eye green chillies, slit in half 1 medium Indian onion, chopped 250g/9oz fresh peas, podded 250g/9oz fresh broad beans, podded 250g/9oz asparagus, chopped the same size as the peas 10g/½oz fresh coriander, chopped 200g/7oz fresh grated coconut 2 limes, juice only sea salt, to taste Method To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt.In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag.Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil.Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred.Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear.Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds.Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes.Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes.Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again.To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside. To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt. To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt. In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag. In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag. Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil. Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil. Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred. Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred. Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear. Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear. Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds. Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds. Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes. Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes. Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes. Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes. Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again. Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again. To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside. To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside.
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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/spatchcock_chicken_47481_16x9.jpg This chicken is served alongside a brilliantly British version of poriyal, a spiced South Indian side of fried peas, broad beans and asparagus. 1 whole free-range, corn-fed chicken, off the bone200g/7oz sheep’s ricotta100g/3½oz cream cheese100g/3½oz labneh1 tsp ground cardamom½ tsp ground mace½ tsp ground black pepper1 tsp fennel pollen½ nutmeg, grated2 pinches saffron, soaked in 2 tbsp hot whole milk20g/¾oz fresh coriander, finely chopped, plus extra to serve2 tbsp olive oil1 lemon, juice and zestsplash white winesea salt, to taste 1 whole free-range, corn-fed chicken, off the bone 200g/7oz sheep’s ricotta 100g/3½oz cream cheese 100g/3½oz labneh 1 tsp ground cardamom ½ tsp ground mace ½ tsp ground black pepper 1 tsp fennel pollen ½ nutmeg, grated 2 pinches saffron, soaked in 2 tbsp hot whole milk 20g/¾oz fresh coriander, finely chopped, plus extra to serve 2 tbsp olive oil 1 lemon, juice and zest splash white wine sea salt, to taste 100ml/3½fl oz sunflower oil2 tsp mustard seeds2 sprigs fresh curry leaves2 bird’s-eye green chillies, slit in half1 medium Indian onion, chopped250g/9oz fresh peas, podded250g/9oz fresh broad beans, podded250g/9oz asparagus, chopped the same size as the peas10g/½oz fresh coriander, chopped200g/7oz fresh grated coconut2 limes, juice onlysea salt, to taste 100ml/3½fl oz sunflower oil 2 tsp mustard seeds 2 sprigs fresh curry leaves 2 bird’s-eye green chillies, slit in half 1 medium Indian onion, chopped 250g/9oz fresh peas, podded 250g/9oz fresh broad beans, podded 250g/9oz asparagus, chopped the same size as the peas 10g/½oz fresh coriander, chopped 200g/7oz fresh grated coconut 2 limes, juice only sea salt, to taste Method To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt.In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag.Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil.Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred.Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear.Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds.Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes.Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes.Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again.To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside. To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt. To make the chicken, preheat the oven to 220C/200C Fan/Gas 7. Season the meat with sea salt. In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag. In a bowl, mix together the ricotta, cream cheese, labneh, spices, saffron milk and finely chopped coriander. Add a pinch of sea salt, mix well and transfer to a piping bag. Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil. Pipe the ricotta mix under the skin of the chicken breast and thigh, then massage the skin with the olive oil. Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred. Preheat the grill to its highest setting or prepare a barbecue. Once hot, add the chicken and colour the skin until charred. Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear. Transfer to a baking tray, add the lemon rind, white wine and the halved lemons. Roast for 30 minutes or until the chicken is cooked through and the juices run clear. Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds. Meanwhile, to make the poriyal, heat the sunflower oil in a pan and crackle the mustard seeds. Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes. Add the curry leaves, bird’s-eye chillies and onions and fry until translucent on a medium heat. This will take 3–4 minutes. Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes. Add the peas, broad beans and asparagus to the pan and season with sea salt. Cook until soft, this will take 3–4 minutes. Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again. Add the fresh coriander and grated coconut to the pan and mix well. Then add the lime juice and mix again. To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside. To serve, slice the cooked chicken and pour over the roasting juices, adding some extra fresh coriander to garnish. Serve the poriyal alongside."
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5188aeccd6c4e0323a24589a3cd1718c0fa9d49b5549086df5eebe0db8479548
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Whole chicken and chickpea roast recipe
An average of 3.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/whole_chicken_and_54954_16x9.jpg I love a traybake and this one is no less loved than all the others that I make! Packed full of veg and flavour, this is the kind of thing I make on repeat for an easy life and a delicious dinner each and every single time. vegetable oil, for frying4 garlic cloves, crushed2 red onions, cut into chunks1 aubergine, cut into cubes2 x 400g tins chickpeas, drained and rinsed1 lemon, topped and tailed and thinly sliced2 tsp coriander seeds2 tsp cumin seeds1½ tsp salt2 tsp paprika½ tsp ground turmericwhole chicken, about 1.2kg/2lb 12oz vegetable oil, for frying 4 garlic cloves, crushed 2 red onions, cut into chunks 1 aubergine, cut into cubes 2 x 400g tins chickpeas, drained and rinsed 1 lemon, topped and tailed and thinly sliced 2 tsp coriander seeds 2 tsp cumin seeds 1½ tsp salt 2 tsp paprika ½ tsp ground turmeric whole chicken, about 1.2kg/2lb 12oz chopped fresh coriandertahinichilli oil chopped fresh coriander tahini chilli oil Method Preheat the oven to 200C/180C Fan/Gas 6.Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices. Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend.Roast in the oven for 60-75 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices. Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices. Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend. Roast in the oven for 60-75 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Roast in the oven for 60-75 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil. To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil. Recipe tips Never throw away the liquid from chickpea water – you can make great vegan meringues with it!
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"title": "Whole chicken and chickpea roast recipe",
"content": "An average of 3.8 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/whole_chicken_and_54954_16x9.jpg I love a traybake and this one is no less loved than all the others that I make! Packed full of veg and flavour, this is the kind of thing I make on repeat for an easy life and a delicious dinner each and every single time. vegetable oil, for frying4 garlic cloves, crushed2 red onions, cut into chunks1 aubergine, cut into cubes2 x 400g tins chickpeas, drained and rinsed1 lemon, topped and tailed and thinly sliced2 tsp coriander seeds2 tsp cumin seeds1½ tsp salt2 tsp paprika½ tsp ground turmericwhole chicken, about 1.2kg/2lb 12oz vegetable oil, for frying 4 garlic cloves, crushed 2 red onions, cut into chunks 1 aubergine, cut into cubes 2 x 400g tins chickpeas, drained and rinsed 1 lemon, topped and tailed and thinly sliced 2 tsp coriander seeds 2 tsp cumin seeds 1½ tsp salt 2 tsp paprika ½ tsp ground turmeric whole chicken, about 1.2kg/2lb 12oz chopped fresh coriandertahinichilli oil chopped fresh coriander tahini chilli oil Method Preheat the oven to 200C/180C Fan/Gas 6.Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices. Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend.Roast in the oven for 60-75 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer.To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices. Pour a generous drizzle of oil into a large roasting tin. Add the garlic, red onion, aubergine, chickpeas and lemon slices. Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Using a pestle and mortar, lightly crush the coriander seeds, cumin seeds, salt, paprika and turmeric. Sprinkle half the aromatic spice blend over the veggies. Get your hands in and make sure everything is well coated. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend. Put the chicken over the top of the veggies and drizzle with oil, season with salt and sprinkle over the remaining spice blend. Roast in the oven for 60-75 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Roast in the oven for 60-75 minutes until the chicken is cooked through and the vegetables are tender. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil. To serve, sprinkle over the coriander and drizzle over the tahini and chilli oil. Recipe tips Never throw away the liquid from chickpea water – you can make great vegan meringues with it!"
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'Nduja stuffed chicken with romesco sauce recipe
To make the 'nduja paste, put the rapeseed oil in a pan and fry the 'nduja over a medium-high heat until caramelised. Reduce the heat and add the shallot, garlic and tomato purée and cook until the vegetables are softened. Allow to cool slightly.Transfer to a blender or food processor with the honey, sherry vinegar and remaining rapeseed oil and blend until smooth. Spoon the paste into a piping bag, or sandwich bag with the corner snipped off, and set aside. Preheat the oven to 220C/200C Fan/Gas 7.For the chicken, gently slide your hands under the skin, loosening it from the flesh. Pipe two thirds of the 'nduja paste under the skin and smooth out so it’s evenly distributed. Reserve the remaining mix to glaze the chicken later. Drizzle the outside of the bird with the oil, and sprinkle generously with sea salt. Scatter the almonds and peppers in a deep roasting tin, place the chicken on top and roast for 40 minutes.Meanwhile, to make the flatbreads, put the flour, salt and yoghurt into a mixing bowl and slowly add the water to make a soft, slightly sticky dough. Turn out onto a lightly floured work surface and knead for 5 minutes, or until smooth and elastic. Put back in the bowl, cover with cling film and leave to rest for about an hour.Remove the chicken from the oven, reduce the temperature to 190C/170C Fan/Gas 5. Brush the chicken with the remaining 'nduja paste and return to the oven for 15– 20 minutes until cooked through and the juices run clear. Remove the chicken from the tray and leave to rest for 15 minutes, covered, before carving. Put the broccoli onto a baking tray and roast in the oven for 10–15 minutes.Pour the nuts, pepper and all the chicken juices into a hot pan, add the chopped tomatoes and cook for a few minutes until thickened. Transfer to a blender and blitz to a rough sauce. Season with salt and sherry vinegar. Once the flatbread dough has rested, tear into four even-sized balls, lightly dust the surface with flour and roll into evenly sized circles, about as thick as a pound coin.Place a frying pan on a medium heat, add the flatbread and gently cook until evenly coloured on both sides. They will start to bubble and rise slightly as they cook. To serve, generously cover the flatbread with the romesco sauce. Remove one of the breasts from the chicken and thickly slice, place on top. Scatter over the parsley leaves and spring onions and serve straight away. To make the 'nduja paste, put the rapeseed oil in a pan and fry the 'nduja over a medium-high heat until caramelised. Reduce the heat and add the shallot, garlic and tomato purée and cook until the vegetables are softened. Allow to cool slightly. To make the 'nduja paste, put the rapeseed oil in a pan and fry the 'nduja over a medium-high heat until caramelised. Reduce the heat and add the shallot, garlic and tomato purée and cook until the vegetables are softened. Allow to cool slightly. Transfer to a blender or food processor with the honey, sherry vinegar and remaining rapeseed oil and blend until smooth. Spoon the paste into a piping bag, or sandwich bag with the corner snipped off, and set aside. Transfer to a blender or food processor with the honey, sherry vinegar and remaining rapeseed oil and blend until smooth. Spoon the paste into a piping bag, or sandwich bag with the corner snipped off, and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the chicken, gently slide your hands under the skin, loosening it from the flesh. Pipe two thirds of the 'nduja paste under the skin and smooth out so it’s evenly distributed. Reserve the remaining mix to glaze the chicken later. For the chicken, gently slide your hands under the skin, loosening it from the flesh. Pipe two thirds of the 'nduja paste under the skin and smooth out so it’s evenly distributed. Reserve the remaining mix to glaze the chicken later. Drizzle the outside of the bird with the oil, and sprinkle generously with sea salt. Scatter the almonds and peppers in a deep roasting tin, place the chicken on top and roast for 40 minutes. Drizzle the outside of the bird with the oil, and sprinkle generously with sea salt. Scatter the almonds and peppers in a deep roasting tin, place the chicken on top and roast for 40 minutes. Meanwhile, to make the flatbreads, put the flour, salt and yoghurt into a mixing bowl and slowly add the water to make a soft, slightly sticky dough. Turn out onto a lightly floured work surface and knead for 5 minutes, or until smooth and elastic. Put back in the bowl, cover with cling film and leave to rest for about an hour. Meanwhile, to make the flatbreads, put the flour, salt and yoghurt into a mixing bowl and slowly add the water to make a soft, slightly sticky dough. Turn out onto a lightly floured work surface and knead for 5 minutes, or until smooth and elastic. Put back in the bowl, cover with cling film and leave to rest for about an hour. Remove the chicken from the oven, reduce the temperature to 190C/170C Fan/Gas 5. Brush the chicken with the remaining 'nduja paste and return to the oven for 15– 20 minutes until cooked through and the juices run clear. Remove the chicken from the oven, reduce the temperature to 190C/170C Fan/Gas 5. Brush the chicken with the remaining 'nduja paste and return to the oven for 15– 20 minutes until cooked through and the juices run clear. Remove the chicken from the tray and leave to rest for 15 minutes, covered, before carving. Remove the chicken from the tray and leave to rest for 15 minutes, covered, before carving. Put the broccoli onto a baking tray and roast in the oven for 10–15 minutes. Put the broccoli onto a baking tray and roast in the oven for 10–15 minutes. Pour the nuts, pepper and all the chicken juices into a hot pan, add the chopped tomatoes and cook for a few minutes until thickened. Transfer to a blender and blitz to a rough sauce. Season with salt and sherry vinegar. Pour the nuts, pepper and all the chicken juices into a hot pan, add the chopped tomatoes and cook for a few minutes until thickened. Transfer to a blender and blitz to a rough sauce. Season with salt and sherry vinegar. Once the flatbread dough has rested, tear into four even-sized balls, lightly dust the surface with flour and roll into evenly sized circles, about as thick as a pound coin. Once the flatbread dough has rested, tear into four even-sized balls, lightly dust the surface with flour and roll into evenly sized circles, about as thick as a pound coin. Place a frying pan on a medium heat, add the flatbread and gently cook until evenly coloured on both sides. They will start to bubble and rise slightly as they cook. Place a frying pan on a medium heat, add the flatbread and gently cook until evenly coloured on both sides. They will start to bubble and rise slightly as they cook. To serve, generously cover the flatbread with the romesco sauce. Remove one of the breasts from the chicken and thickly slice, place on top. Scatter over the parsley leaves and spring onions and serve straight away. To serve, generously cover the flatbread with the romesco sauce. Remove one of the breasts from the chicken and thickly slice, place on top. Scatter over the parsley leaves and spring onions and serve straight away.
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"title": "'Nduja stuffed chicken with romesco sauce recipe",
"content": "To make the 'nduja paste, put the rapeseed oil in a pan and fry the 'nduja over a medium-high heat until caramelised. Reduce the heat and add the shallot, garlic and tomato purée and cook until the vegetables are softened. Allow to cool slightly.Transfer to a blender or food processor with the honey, sherry vinegar and remaining rapeseed oil and blend until smooth. Spoon the paste into a piping bag, or sandwich bag with the corner snipped off, and set aside. Preheat the oven to 220C/200C Fan/Gas 7.For the chicken, gently slide your hands under the skin, loosening it from the flesh. Pipe two thirds of the 'nduja paste under the skin and smooth out so it’s evenly distributed. Reserve the remaining mix to glaze the chicken later. Drizzle the outside of the bird with the oil, and sprinkle generously with sea salt. Scatter the almonds and peppers in a deep roasting tin, place the chicken on top and roast for 40 minutes.Meanwhile, to make the flatbreads, put the flour, salt and yoghurt into a mixing bowl and slowly add the water to make a soft, slightly sticky dough. Turn out onto a lightly floured work surface and knead for 5 minutes, or until smooth and elastic. Put back in the bowl, cover with cling film and leave to rest for about an hour.Remove the chicken from the oven, reduce the temperature to 190C/170C Fan/Gas 5. Brush the chicken with the remaining 'nduja paste and return to the oven for 15– 20 minutes until cooked through and the juices run clear. Remove the chicken from the tray and leave to rest for 15 minutes, covered, before carving. Put the broccoli onto a baking tray and roast in the oven for 10–15 minutes.Pour the nuts, pepper and all the chicken juices into a hot pan, add the chopped tomatoes and cook for a few minutes until thickened. Transfer to a blender and blitz to a rough sauce. Season with salt and sherry vinegar. Once the flatbread dough has rested, tear into four even-sized balls, lightly dust the surface with flour and roll into evenly sized circles, about as thick as a pound coin.Place a frying pan on a medium heat, add the flatbread and gently cook until evenly coloured on both sides. They will start to bubble and rise slightly as they cook. To serve, generously cover the flatbread with the romesco sauce. Remove one of the breasts from the chicken and thickly slice, place on top. Scatter over the parsley leaves and spring onions and serve straight away. To make the 'nduja paste, put the rapeseed oil in a pan and fry the 'nduja over a medium-high heat until caramelised. Reduce the heat and add the shallot, garlic and tomato purée and cook until the vegetables are softened. Allow to cool slightly. To make the 'nduja paste, put the rapeseed oil in a pan and fry the 'nduja over a medium-high heat until caramelised. Reduce the heat and add the shallot, garlic and tomato purée and cook until the vegetables are softened. Allow to cool slightly. Transfer to a blender or food processor with the honey, sherry vinegar and remaining rapeseed oil and blend until smooth. Spoon the paste into a piping bag, or sandwich bag with the corner snipped off, and set aside. Transfer to a blender or food processor with the honey, sherry vinegar and remaining rapeseed oil and blend until smooth. Spoon the paste into a piping bag, or sandwich bag with the corner snipped off, and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. For the chicken, gently slide your hands under the skin, loosening it from the flesh. Pipe two thirds of the 'nduja paste under the skin and smooth out so it’s evenly distributed. Reserve the remaining mix to glaze the chicken later. For the chicken, gently slide your hands under the skin, loosening it from the flesh. Pipe two thirds of the 'nduja paste under the skin and smooth out so it’s evenly distributed. Reserve the remaining mix to glaze the chicken later. Drizzle the outside of the bird with the oil, and sprinkle generously with sea salt. Scatter the almonds and peppers in a deep roasting tin, place the chicken on top and roast for 40 minutes. Drizzle the outside of the bird with the oil, and sprinkle generously with sea salt. Scatter the almonds and peppers in a deep roasting tin, place the chicken on top and roast for 40 minutes. Meanwhile, to make the flatbreads, put the flour, salt and yoghurt into a mixing bowl and slowly add the water to make a soft, slightly sticky dough. Turn out onto a lightly floured work surface and knead for 5 minutes, or until smooth and elastic. Put back in the bowl, cover with cling film and leave to rest for about an hour. Meanwhile, to make the flatbreads, put the flour, salt and yoghurt into a mixing bowl and slowly add the water to make a soft, slightly sticky dough. Turn out onto a lightly floured work surface and knead for 5 minutes, or until smooth and elastic. Put back in the bowl, cover with cling film and leave to rest for about an hour. Remove the chicken from the oven, reduce the temperature to 190C/170C Fan/Gas 5. Brush the chicken with the remaining 'nduja paste and return to the oven for 15– 20 minutes until cooked through and the juices run clear. Remove the chicken from the oven, reduce the temperature to 190C/170C Fan/Gas 5. Brush the chicken with the remaining 'nduja paste and return to the oven for 15– 20 minutes until cooked through and the juices run clear. Remove the chicken from the tray and leave to rest for 15 minutes, covered, before carving. Remove the chicken from the tray and leave to rest for 15 minutes, covered, before carving. Put the broccoli onto a baking tray and roast in the oven for 10–15 minutes. Put the broccoli onto a baking tray and roast in the oven for 10–15 minutes. Pour the nuts, pepper and all the chicken juices into a hot pan, add the chopped tomatoes and cook for a few minutes until thickened. Transfer to a blender and blitz to a rough sauce. Season with salt and sherry vinegar. Pour the nuts, pepper and all the chicken juices into a hot pan, add the chopped tomatoes and cook for a few minutes until thickened. Transfer to a blender and blitz to a rough sauce. Season with salt and sherry vinegar. Once the flatbread dough has rested, tear into four even-sized balls, lightly dust the surface with flour and roll into evenly sized circles, about as thick as a pound coin. Once the flatbread dough has rested, tear into four even-sized balls, lightly dust the surface with flour and roll into evenly sized circles, about as thick as a pound coin. Place a frying pan on a medium heat, add the flatbread and gently cook until evenly coloured on both sides. They will start to bubble and rise slightly as they cook. Place a frying pan on a medium heat, add the flatbread and gently cook until evenly coloured on both sides. They will start to bubble and rise slightly as they cook. To serve, generously cover the flatbread with the romesco sauce. Remove one of the breasts from the chicken and thickly slice, place on top. Scatter over the parsley leaves and spring onions and serve straight away. To serve, generously cover the flatbread with the romesco sauce. Remove one of the breasts from the chicken and thickly slice, place on top. Scatter over the parsley leaves and spring onions and serve straight away."
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Roast chicken with an olive and basil sauce recipe
An average of 4.3 out of 5 stars from 8 ratings Chicken pieces are roasted alongside sweet potato chunks in this Mediterranean-inspired supper by Matt Tebbutt. 250g/9oz pitted green olives 25g/1oz fresh basil2 tbsp runny honey 2 lemons, zest and juice 4 tbsp light soy sauce 250g/9oz pitted green olives 25g/1oz fresh basil 2 tbsp runny honey 2 lemons, zest and juice 4 tbsp light soy sauce 1 whole chicken, jointed, bone in2 sweet potatoes, peeled and chopped into 2cm/1in pieces2 tbsp olive oil2 fresh rosemary sprigs, leaves chopped 2 bay leaf10 whole garlic cloves250ml/9fl oz white winesalt and freshly ground black pepper 1 whole chicken, jointed, bone in 2 sweet potatoes, peeled and chopped into 2cm/1in pieces 2 tbsp olive oil 2 fresh rosemary sprigs, leaves chopped 2 bay leaf 10 whole garlic cloves 250ml/9fl oz white wine salt and freshly ground black pepper Method To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside.To make the roast chicken, preheat the oven to 220C/200C/Gas 7.In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well.Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes.Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce.Serve with a side salad, if you like. To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside. To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside. To make the roast chicken, preheat the oven to 220C/200C/Gas 7. To make the roast chicken, preheat the oven to 220C/200C/Gas 7. In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well. In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well. Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes. Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes. Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce. Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce. Serve with a side salad, if you like. Serve with a side salad, if you like.
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"title": "Roast chicken with an olive and basil sauce recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings Chicken pieces are roasted alongside sweet potato chunks in this Mediterranean-inspired supper by Matt Tebbutt. 250g/9oz pitted green olives 25g/1oz fresh basil2 tbsp runny honey 2 lemons, zest and juice 4 tbsp light soy sauce 250g/9oz pitted green olives 25g/1oz fresh basil 2 tbsp runny honey 2 lemons, zest and juice 4 tbsp light soy sauce 1 whole chicken, jointed, bone in2 sweet potatoes, peeled and chopped into 2cm/1in pieces2 tbsp olive oil2 fresh rosemary sprigs, leaves chopped 2 bay leaf10 whole garlic cloves250ml/9fl oz white winesalt and freshly ground black pepper 1 whole chicken, jointed, bone in 2 sweet potatoes, peeled and chopped into 2cm/1in pieces 2 tbsp olive oil 2 fresh rosemary sprigs, leaves chopped 2 bay leaf 10 whole garlic cloves 250ml/9fl oz white wine salt and freshly ground black pepper Method To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside.To make the roast chicken, preheat the oven to 220C/200C/Gas 7.In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well.Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes.Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce.Serve with a side salad, if you like. To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside. To make the olive sauce, add all the ingredients to a food processor and blend into a spoonable consistency. Set aside. To make the roast chicken, preheat the oven to 220C/200C/Gas 7. To make the roast chicken, preheat the oven to 220C/200C/Gas 7. In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well. In a large bowl, toss the chicken pieces and sweet potatoes in the olive oil and rosemary and season well. Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes. Place a frying pan over a high heat. Add the chicken and brown all over, then throw the legs and thighs into a roasting tray alongside the sweet potatoes and cook for 30–40 minutes. Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce. Add the white wine to the pan and allow to sizzle for a bit, then add the chicken breasts and olive sauce. Serve with a side salad, if you like. Serve with a side salad, if you like."
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Roast chicken with salsa verde courgettes recipe
An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_salsa_37740_16x9.jpg Masterchef: The Professionals finalist Philli Armitage-Mattin jazzes up quick roast chicken with tender courgettes and a punchy green salsa verde. 1 small chicken, spatch-cocked and cut in half through the breastbone1 tbsp olive oil 1 lemon, halved4 large courgettes, sliced (a mix of yellow and green) salt 1 small chicken, spatch-cocked and cut in half through the breastbone 1 tbsp olive oil 1 lemon, halved 4 large courgettes, sliced (a mix of yellow and green) salt 2 tbsp capers in vinegar4 anchovy fillets2 small garlic cloves, peeled4 tbsp olive oil 2 tbsp sherry vinegar 1 small bunch fresh parsley 2 tbsp capers in vinegar 4 anchovy fillets 2 small garlic cloves, peeled 4 tbsp olive oil 2 tbsp sherry vinegar 1 small bunch fresh parsley Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible. Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat. Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown. Remove the chicken from the pan and set aside.Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown. Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes. Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce. Taste and adjust by adding a little more salt or vinegar, to taste. Set aside. Turn the oven up to 220C/200C Fan/Gas 7. Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so. Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through. To serve, put the courgettes onto a large serving platter and place the chicken on top. Top with the remaining salsa verde. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible. Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat. Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown. Remove the chicken from the pan and set aside. Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat. Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown. Remove the chicken from the pan and set aside. Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown. Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes. Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown. Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes. Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce. Taste and adjust by adding a little more salt or vinegar, to taste. Set aside. Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce. Taste and adjust by adding a little more salt or vinegar, to taste. Set aside. Turn the oven up to 220C/200C Fan/Gas 7. Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so. Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through. Turn the oven up to 220C/200C Fan/Gas 7. Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so. Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through. To serve, put the courgettes onto a large serving platter and place the chicken on top. Top with the remaining salsa verde. To serve, put the courgettes onto a large serving platter and place the chicken on top. Top with the remaining salsa verde. Recipe tips You can salt the chicken a day in advance, if you like. It will be even better.
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"title": "Roast chicken with salsa verde courgettes recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_with_salsa_37740_16x9.jpg Masterchef: The Professionals finalist Philli Armitage-Mattin jazzes up quick roast chicken with tender courgettes and a punchy green salsa verde. 1 small chicken, spatch-cocked and cut in half through the breastbone1 tbsp olive oil 1 lemon, halved4 large courgettes, sliced (a mix of yellow and green) salt 1 small chicken, spatch-cocked and cut in half through the breastbone 1 tbsp olive oil 1 lemon, halved 4 large courgettes, sliced (a mix of yellow and green) salt 2 tbsp capers in vinegar4 anchovy fillets2 small garlic cloves, peeled4 tbsp olive oil 2 tbsp sherry vinegar 1 small bunch fresh parsley 2 tbsp capers in vinegar 4 anchovy fillets 2 small garlic cloves, peeled 4 tbsp olive oil 2 tbsp sherry vinegar 1 small bunch fresh parsley Method Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible. Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat. Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown. Remove the chicken from the pan and set aside.Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown. Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes. Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce. Taste and adjust by adding a little more salt or vinegar, to taste. Set aside. Turn the oven up to 220C/200C Fan/Gas 7. Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so. Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through. To serve, put the courgettes onto a large serving platter and place the chicken on top. Top with the remaining salsa verde. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible. Preheat the oven to 200C/180C Fan/Gas 6. Sprinkle the chicken liberally with sea salt all over and set aside in the fridge for an hour, or overnight if possible. Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat. Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown. Remove the chicken from the pan and set aside. Add a tablespoon of oil to a large cast-iron (or heavy oven-proof) frying pan set over a high heat. Add the chicken and the lemon halves (cut-side down) and fry for 5 minutes on both sides until golden-brown. Remove the chicken from the pan and set aside. Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown. Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes. Add the courgettes to the pan and cook for about 5-8 minutes or until the courgettes are beginning to brown. Return the chicken to the pan, skin-side up, and roast in the oven for 30 minutes. Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce. Taste and adjust by adding a little more salt or vinegar, to taste. Set aside. Meanwhile, make the salsa verde by blending all the ingredients in a hand blender to a rough sauce. Taste and adjust by adding a little more salt or vinegar, to taste. Set aside. Turn the oven up to 220C/200C Fan/Gas 7. Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so. Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through. Turn the oven up to 220C/200C Fan/Gas 7. Remove the chicken from the pan, drizzle most of the salsa verde over the courgettes, reserving a tablespoon or so. Put the chicken back on top of the courgettes and roast for a final 5-10 minutes, or until cooked through. To serve, put the courgettes onto a large serving platter and place the chicken on top. Top with the remaining salsa verde. To serve, put the courgettes onto a large serving platter and place the chicken on top. Top with the remaining salsa verde. Recipe tips You can salt the chicken a day in advance, if you like. It will be even better."
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Bang bang chicken salad recipe
An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bang_bang_banjo_chicken_78359_16x9.jpg Bold flavours in the peanut dressing match the bright colours of this salad. It’s a fabulous way to transform leftover roast chicken into a high protein, quick, easy and nutritious midweek meal. Each serving provides 434 kcal, 29.3g protein, 22.7g carbohydrate (of which 11.1g sugars), 23.8g fat (of which 5.6g saturates), 6g fibre and 0.82g salt. 200g/7oz vermicelli rice noodles 60g/2¼oz no added salt or sugar peanut butter 2 tsp reduced-salt soy sauce (gluten-free if required)1 tbsp sweet chilli sauce 2 garlic cloves, finely grated or crushed 1 thumb-sized piece fresh root ginger, grated 1 orange, zest and juice300g/10½oz leftover roast chicken, cut into strips 1 carrot, peeled and grated ½ cucumber, finely sliced 4 spring onions, shredded 160g/5¾oz sugar-snap peas, halved 1 red pepper, seeds removed, finely sliced 1 Little Gem lettuce, finely shredded 1 small bunch fresh coriander, stems finely chopped and leaves roughly chopped 1 tbsp toasted sesame oil 2 tbsp shredded mint leaves 1 red chilli, finely sliced 1 tbsp toasted sesame seeds 2 limes, halved 200g/7oz vermicelli rice noodles 60g/2¼oz no added salt or sugar peanut butter 2 tsp reduced-salt soy sauce (gluten-free if required) 1 tbsp sweet chilli sauce 2 garlic cloves, finely grated or crushed 1 thumb-sized piece fresh root ginger, grated 1 orange, zest and juice 300g/10½oz leftover roast chicken, cut into strips 1 carrot, peeled and grated ½ cucumber, finely sliced 4 spring onions, shredded 160g/5¾oz sugar-snap peas, halved 1 red pepper, seeds removed, finely sliced 1 Little Gem lettuce, finely shredded 1 small bunch fresh coriander, stems finely chopped and leaves roughly chopped 1 tbsp toasted sesame oil 2 tbsp shredded mint leaves 1 red chilli, finely sliced 1 tbsp toasted sesame seeds 2 limes, halved Method Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad. Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing. Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through. Add the chicken and dressing to the salad and lightly stir together. Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat. Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside. Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad. Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad. Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing. Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing. Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through. Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through. Add the chicken and dressing to the salad and lightly stir together. Add the chicken and dressing to the salad and lightly stir together. Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat. Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat. Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside. Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside. Recipe tips Remove the seeds from the chilli if you don't like things too hot.
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"title": "Bang bang chicken salad recipe",
"content": "An average of 4.1 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bang_bang_banjo_chicken_78359_16x9.jpg Bold flavours in the peanut dressing match the bright colours of this salad. It’s a fabulous way to transform leftover roast chicken into a high protein, quick, easy and nutritious midweek meal. Each serving provides 434 kcal, 29.3g protein, 22.7g carbohydrate (of which 11.1g sugars), 23.8g fat (of which 5.6g saturates), 6g fibre and 0.82g salt. 200g/7oz vermicelli rice noodles 60g/2¼oz no added salt or sugar peanut butter 2 tsp reduced-salt soy sauce (gluten-free if required)1 tbsp sweet chilli sauce 2 garlic cloves, finely grated or crushed 1 thumb-sized piece fresh root ginger, grated 1 orange, zest and juice300g/10½oz leftover roast chicken, cut into strips 1 carrot, peeled and grated ½ cucumber, finely sliced 4 spring onions, shredded 160g/5¾oz sugar-snap peas, halved 1 red pepper, seeds removed, finely sliced 1 Little Gem lettuce, finely shredded 1 small bunch fresh coriander, stems finely chopped and leaves roughly chopped 1 tbsp toasted sesame oil 2 tbsp shredded mint leaves 1 red chilli, finely sliced 1 tbsp toasted sesame seeds 2 limes, halved 200g/7oz vermicelli rice noodles 60g/2¼oz no added salt or sugar peanut butter 2 tsp reduced-salt soy sauce (gluten-free if required) 1 tbsp sweet chilli sauce 2 garlic cloves, finely grated or crushed 1 thumb-sized piece fresh root ginger, grated 1 orange, zest and juice 300g/10½oz leftover roast chicken, cut into strips 1 carrot, peeled and grated ½ cucumber, finely sliced 4 spring onions, shredded 160g/5¾oz sugar-snap peas, halved 1 red pepper, seeds removed, finely sliced 1 Little Gem lettuce, finely shredded 1 small bunch fresh coriander, stems finely chopped and leaves roughly chopped 1 tbsp toasted sesame oil 2 tbsp shredded mint leaves 1 red chilli, finely sliced 1 tbsp toasted sesame seeds 2 limes, halved Method Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad. Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing. Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through. Add the chicken and dressing to the salad and lightly stir together. Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat. Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside. Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad. Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad. Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing. Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing. Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through. Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through. Add the chicken and dressing to the salad and lightly stir together. Add the chicken and dressing to the salad and lightly stir together. Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat. Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat. Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside. Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside. Recipe tips Remove the seeds from the chilli if you don't like things too hot."
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0ee88793cd107e7d4383dbd0c273ea4ccddb38e03e95363b7553f749cd83a6da
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Marinated chicken with asparagus salad recipe
To make the marinade, place the thyme, rosemary, garlic, onion and black pepper in a food processor and blend to a coarse purée. Gradually add handfuls of the parsley leaves and gradually pour in the most of the oil, blending each time until there is a thick green paste. Add the lemon juice and the rest of the oil. Stir in the mustard.To make the chicken, evenly spread the marinade all over the chicken, cover well and leave to marinate in the fridge overnight. Remember to bring the chicken up to room temperature before cooking.Preheat the oven to 200C/180C/Gas 6. Heat a large roasting tin in the oven for 10–15 minutes and, when hot, pour in the oil and sprinkle the tin with sea salt. Place the chicken skin-side down on the salt. Roast the chicken in the oven for 45 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Cover with kitchen foil and leave to rest for 20–25 minutes.Return the chicken to the oven before serving to ensure it is heated through.To make the salad, preheat the oven to 170C/150C Fan/Gas 3. Roast the almonds on a baking tray for 8 minutes or until golden. Coarsely chop and set aside. Place a wide griddle or frying pan over a medium heat. Lay the onion slices on the griddle and cook for 5–8 minutes on one side, then turn and cook on the other side for 3–4 minutes. Transfer to a bowl, cover and set aside for 5 minutes. Remove the cover and discard any burnt pieces of onion. Lightly dress with 1 tablespoon of the vinegar and 2 tbsp extra virgin olive oil then set aside. To cook the asparagus, bring a pan of water to the boil. Add the asparagus to the boiling water for 2–3 minutes until cooked through then drain. The asparagus should still have a bite to them.Heat the remaining olive oil in a large frying pan over a medium–high heat. Fry the asparagus until lightly coloured.Mix the thyme, sage, garlic, lemon zest and chilli flakes in a bowl. Season with salt and black pepper. Sprinkle the thyme mixture over the asparagus in a bowl. Pour over the remaining vinegar. To serve, carve the chicken and keep warm. Tumble all the mixed salad leaves onto a large serving platter. Place the asparagus mixture on the leaves and scatter the red onion mixture over the top. Top with the chicken. Garnish with the mint, parsley and almonds and finish with some more vinegar and extra virgin olive oil. To make the marinade, place the thyme, rosemary, garlic, onion and black pepper in a food processor and blend to a coarse purée. Gradually add handfuls of the parsley leaves and gradually pour in the most of the oil, blending each time until there is a thick green paste. Add the lemon juice and the rest of the oil. Stir in the mustard. To make the marinade, place the thyme, rosemary, garlic, onion and black pepper in a food processor and blend to a coarse purée. Gradually add handfuls of the parsley leaves and gradually pour in the most of the oil, blending each time until there is a thick green paste. Add the lemon juice and the rest of the oil. Stir in the mustard. To make the chicken, evenly spread the marinade all over the chicken, cover well and leave to marinate in the fridge overnight. Remember to bring the chicken up to room temperature before cooking. To make the chicken, evenly spread the marinade all over the chicken, cover well and leave to marinate in the fridge overnight. Remember to bring the chicken up to room temperature before cooking. Preheat the oven to 200C/180C/Gas 6. Heat a large roasting tin in the oven for 10–15 minutes and, when hot, pour in the oil and sprinkle the tin with sea salt. Place the chicken skin-side down on the salt. Roast the chicken in the oven for 45 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Cover with kitchen foil and leave to rest for 20–25 minutes. Preheat the oven to 200C/180C/Gas 6. Heat a large roasting tin in the oven for 10–15 minutes and, when hot, pour in the oil and sprinkle the tin with sea salt. Place the chicken skin-side down on the salt. Roast the chicken in the oven for 45 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Cover with kitchen foil and leave to rest for 20–25 minutes. Return the chicken to the oven before serving to ensure it is heated through. Return the chicken to the oven before serving to ensure it is heated through. To make the salad, preheat the oven to 170C/150C Fan/Gas 3. Roast the almonds on a baking tray for 8 minutes or until golden. Coarsely chop and set aside. To make the salad, preheat the oven to 170C/150C Fan/Gas 3. Roast the almonds on a baking tray for 8 minutes or until golden. Coarsely chop and set aside. Place a wide griddle or frying pan over a medium heat. Lay the onion slices on the griddle and cook for 5–8 minutes on one side, then turn and cook on the other side for 3–4 minutes. Transfer to a bowl, cover and set aside for 5 minutes. Remove the cover and discard any burnt pieces of onion. Lightly dress with 1 tablespoon of the vinegar and 2 tbsp extra virgin olive oil then set aside. Place a wide griddle or frying pan over a medium heat. Lay the onion slices on the griddle and cook for 5–8 minutes on one side, then turn and cook on the other side for 3–4 minutes. Transfer to a bowl, cover and set aside for 5 minutes. Remove the cover and discard any burnt pieces of onion. Lightly dress with 1 tablespoon of the vinegar and 2 tbsp extra virgin olive oil then set aside. To cook the asparagus, bring a pan of water to the boil. Add the asparagus to the boiling water for 2–3 minutes until cooked through then drain. The asparagus should still have a bite to them. To cook the asparagus, bring a pan of water to the boil. Add the asparagus to the boiling water for 2–3 minutes until cooked through then drain. The asparagus should still have a bite to them. Heat the remaining olive oil in a large frying pan over a medium–high heat. Fry the asparagus until lightly coloured. Heat the remaining olive oil in a large frying pan over a medium–high heat. Fry the asparagus until lightly coloured. Mix the thyme, sage, garlic, lemon zest and chilli flakes in a bowl. Season with salt and black pepper. Mix the thyme, sage, garlic, lemon zest and chilli flakes in a bowl. Season with salt and black pepper. Sprinkle the thyme mixture over the asparagus in a bowl. Pour over the remaining vinegar. Sprinkle the thyme mixture over the asparagus in a bowl. Pour over the remaining vinegar. To serve, carve the chicken and keep warm. Tumble all the mixed salad leaves onto a large serving platter. Place the asparagus mixture on the leaves and scatter the red onion mixture over the top. Top with the chicken. Garnish with the mint, parsley and almonds and finish with some more vinegar and extra virgin olive oil. To serve, carve the chicken and keep warm. Tumble all the mixed salad leaves onto a large serving platter. Place the asparagus mixture on the leaves and scatter the red onion mixture over the top. Top with the chicken. Garnish with the mint, parsley and almonds and finish with some more vinegar and extra virgin olive oil.
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"url": "https://www.bbc.co.uk/food/recipes/marinated_chicken_with_46908",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Marinated chicken with asparagus salad recipe",
"content": "To make the marinade, place the thyme, rosemary, garlic, onion and black pepper in a food processor and blend to a coarse purée. Gradually add handfuls of the parsley leaves and gradually pour in the most of the oil, blending each time until there is a thick green paste. Add the lemon juice and the rest of the oil. Stir in the mustard.To make the chicken, evenly spread the marinade all over the chicken, cover well and leave to marinate in the fridge overnight. Remember to bring the chicken up to room temperature before cooking.Preheat the oven to 200C/180C/Gas 6. Heat a large roasting tin in the oven for 10–15 minutes and, when hot, pour in the oil and sprinkle the tin with sea salt. Place the chicken skin-side down on the salt. Roast the chicken in the oven for 45 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Cover with kitchen foil and leave to rest for 20–25 minutes.Return the chicken to the oven before serving to ensure it is heated through.To make the salad, preheat the oven to 170C/150C Fan/Gas 3. Roast the almonds on a baking tray for 8 minutes or until golden. Coarsely chop and set aside. Place a wide griddle or frying pan over a medium heat. Lay the onion slices on the griddle and cook for 5–8 minutes on one side, then turn and cook on the other side for 3–4 minutes. Transfer to a bowl, cover and set aside for 5 minutes. Remove the cover and discard any burnt pieces of onion. Lightly dress with 1 tablespoon of the vinegar and 2 tbsp extra virgin olive oil then set aside. To cook the asparagus, bring a pan of water to the boil. Add the asparagus to the boiling water for 2–3 minutes until cooked through then drain. The asparagus should still have a bite to them.Heat the remaining olive oil in a large frying pan over a medium–high heat. Fry the asparagus until lightly coloured.Mix the thyme, sage, garlic, lemon zest and chilli flakes in a bowl. Season with salt and black pepper. Sprinkle the thyme mixture over the asparagus in a bowl. Pour over the remaining vinegar. To serve, carve the chicken and keep warm. Tumble all the mixed salad leaves onto a large serving platter. Place the asparagus mixture on the leaves and scatter the red onion mixture over the top. Top with the chicken. Garnish with the mint, parsley and almonds and finish with some more vinegar and extra virgin olive oil. To make the marinade, place the thyme, rosemary, garlic, onion and black pepper in a food processor and blend to a coarse purée. Gradually add handfuls of the parsley leaves and gradually pour in the most of the oil, blending each time until there is a thick green paste. Add the lemon juice and the rest of the oil. Stir in the mustard. To make the marinade, place the thyme, rosemary, garlic, onion and black pepper in a food processor and blend to a coarse purée. Gradually add handfuls of the parsley leaves and gradually pour in the most of the oil, blending each time until there is a thick green paste. Add the lemon juice and the rest of the oil. Stir in the mustard. To make the chicken, evenly spread the marinade all over the chicken, cover well and leave to marinate in the fridge overnight. Remember to bring the chicken up to room temperature before cooking. To make the chicken, evenly spread the marinade all over the chicken, cover well and leave to marinate in the fridge overnight. Remember to bring the chicken up to room temperature before cooking. Preheat the oven to 200C/180C/Gas 6. Heat a large roasting tin in the oven for 10–15 minutes and, when hot, pour in the oil and sprinkle the tin with sea salt. Place the chicken skin-side down on the salt. Roast the chicken in the oven for 45 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Cover with kitchen foil and leave to rest for 20–25 minutes. Preheat the oven to 200C/180C/Gas 6. Heat a large roasting tin in the oven for 10–15 minutes and, when hot, pour in the oil and sprinkle the tin with sea salt. Place the chicken skin-side down on the salt. Roast the chicken in the oven for 45 minutes, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Cover with kitchen foil and leave to rest for 20–25 minutes. Return the chicken to the oven before serving to ensure it is heated through. Return the chicken to the oven before serving to ensure it is heated through. To make the salad, preheat the oven to 170C/150C Fan/Gas 3. Roast the almonds on a baking tray for 8 minutes or until golden. Coarsely chop and set aside. To make the salad, preheat the oven to 170C/150C Fan/Gas 3. Roast the almonds on a baking tray for 8 minutes or until golden. Coarsely chop and set aside. Place a wide griddle or frying pan over a medium heat. Lay the onion slices on the griddle and cook for 5–8 minutes on one side, then turn and cook on the other side for 3–4 minutes. Transfer to a bowl, cover and set aside for 5 minutes. Remove the cover and discard any burnt pieces of onion. Lightly dress with 1 tablespoon of the vinegar and 2 tbsp extra virgin olive oil then set aside. Place a wide griddle or frying pan over a medium heat. Lay the onion slices on the griddle and cook for 5–8 minutes on one side, then turn and cook on the other side for 3–4 minutes. Transfer to a bowl, cover and set aside for 5 minutes. Remove the cover and discard any burnt pieces of onion. Lightly dress with 1 tablespoon of the vinegar and 2 tbsp extra virgin olive oil then set aside. To cook the asparagus, bring a pan of water to the boil. Add the asparagus to the boiling water for 2–3 minutes until cooked through then drain. The asparagus should still have a bite to them. To cook the asparagus, bring a pan of water to the boil. Add the asparagus to the boiling water for 2–3 minutes until cooked through then drain. The asparagus should still have a bite to them. Heat the remaining olive oil in a large frying pan over a medium–high heat. Fry the asparagus until lightly coloured. Heat the remaining olive oil in a large frying pan over a medium–high heat. Fry the asparagus until lightly coloured. Mix the thyme, sage, garlic, lemon zest and chilli flakes in a bowl. Season with salt and black pepper. Mix the thyme, sage, garlic, lemon zest and chilli flakes in a bowl. Season with salt and black pepper. Sprinkle the thyme mixture over the asparagus in a bowl. Pour over the remaining vinegar. Sprinkle the thyme mixture over the asparagus in a bowl. Pour over the remaining vinegar. To serve, carve the chicken and keep warm. Tumble all the mixed salad leaves onto a large serving platter. Place the asparagus mixture on the leaves and scatter the red onion mixture over the top. Top with the chicken. Garnish with the mint, parsley and almonds and finish with some more vinegar and extra virgin olive oil. To serve, carve the chicken and keep warm. Tumble all the mixed salad leaves onto a large serving platter. Place the asparagus mixture on the leaves and scatter the red onion mixture over the top. Top with the chicken. Garnish with the mint, parsley and almonds and finish with some more vinegar and extra virgin olive oil."
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407079cdc987502c07759108def20ad409b55714897e6119d303450ebbc58334
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Caribbean-spiced roast chicken recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caribbean-spiced_roast_80806_16x9.jpg Bring the warm flavours of the Caribbean to Sunday lunch! 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme 2 tsp ground allspice ½ tsp ground cinnamon 1 tsp smoked paprika 1 tbsp cayenne pepper ½ tsp ground cloves 1 tsp ground nutmeg 1 tsp fresh ginger, grated 2 tbsp soft light brown sugar 1 tsp salt 1 tsp freshly ground black pepper 1 free-range chicken 30g/1oz butter, softened2 tbsp rapeseed oil 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme 2 tsp ground allspice ½ tsp ground cinnamon 1 tsp smoked paprika 1 tbsp cayenne pepper ½ tsp ground cloves 1 tsp ground nutmeg 1 tsp fresh ginger, grated 2 tbsp soft light brown sugar 1 tsp salt 1 tsp freshly ground black pepper 1 free-range chicken 30g/1oz butter, softened 2 tbsp rapeseed oil 1 tbsp chopped fresh flatleaf parsley 1 tbsp snipped fresh chives 1 tbsp chopped fresh coriander 1 tsp chopped fresh thyme 1 green chilli, choppedsmall pinch Scotch bonnet chilli 1 tbsp rapeseed oilsalt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley 1 tbsp snipped fresh chives 1 tbsp chopped fresh coriander 1 tsp chopped fresh thyme 1 green chilli, chopped small pinch Scotch bonnet chilli 1 tbsp rapeseed oil salt and freshly ground black pepper 2 tbsp rapeseed oil2 sweet potatoes, peeled and roughly chopped6 asparagus spears, trimmed3 garlic cloves, crushed3 spring onions, white and green parts separated, finely sliced150g/5½oz frozen peas100g/3½oz cooked pigeon peas 2 tbsp rapeseed oil 2 sweet potatoes, peeled and roughly chopped 6 asparagus spears, trimmed 3 garlic cloves, crushed 3 spring onions, white and green parts separated, finely sliced 150g/5½oz frozen peas 100g/3½oz cooked pigeon peas Method To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper.Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish.Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions. To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper. Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish. Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish. Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions. Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions.
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"title": "Caribbean-spiced roast chicken 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/caribbean-spiced_roast_80806_16x9.jpg Bring the warm flavours of the Caribbean to Sunday lunch! 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme 2 tsp ground allspice ½ tsp ground cinnamon 1 tsp smoked paprika 1 tbsp cayenne pepper ½ tsp ground cloves 1 tsp ground nutmeg 1 tsp fresh ginger, grated 2 tbsp soft light brown sugar 1 tsp salt 1 tsp freshly ground black pepper 1 free-range chicken 30g/1oz butter, softened2 tbsp rapeseed oil 1 tbsp garlic powder 1 tbsp onion powder 1 tbsp dried thyme 2 tsp ground allspice ½ tsp ground cinnamon 1 tsp smoked paprika 1 tbsp cayenne pepper ½ tsp ground cloves 1 tsp ground nutmeg 1 tsp fresh ginger, grated 2 tbsp soft light brown sugar 1 tsp salt 1 tsp freshly ground black pepper 1 free-range chicken 30g/1oz butter, softened 2 tbsp rapeseed oil 1 tbsp chopped fresh flatleaf parsley 1 tbsp snipped fresh chives 1 tbsp chopped fresh coriander 1 tsp chopped fresh thyme 1 green chilli, choppedsmall pinch Scotch bonnet chilli 1 tbsp rapeseed oilsalt and freshly ground black pepper 1 tbsp chopped fresh flatleaf parsley 1 tbsp snipped fresh chives 1 tbsp chopped fresh coriander 1 tsp chopped fresh thyme 1 green chilli, chopped small pinch Scotch bonnet chilli 1 tbsp rapeseed oil salt and freshly ground black pepper 2 tbsp rapeseed oil2 sweet potatoes, peeled and roughly chopped6 asparagus spears, trimmed3 garlic cloves, crushed3 spring onions, white and green parts separated, finely sliced150g/5½oz frozen peas100g/3½oz cooked pigeon peas 2 tbsp rapeseed oil 2 sweet potatoes, peeled and roughly chopped 6 asparagus spears, trimmed 3 garlic cloves, crushed 3 spring onions, white and green parts separated, finely sliced 150g/5½oz frozen peas 100g/3½oz cooked pigeon peas Method To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper.Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish.Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions. To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. To make the chicken, mix all of the dried herbs, spices, ginger, sugar, salt and pepper together in a bowl. Rub well all over and inside the chicken. Set aside in the fridge for at least 1 hour. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Place the chicken in a roasting tin and rub the butter and oil over the top of the bird. Roast for 1¼ –1½ hours, or until cooked through. The chicken is cooked through when the juices run clear with no trace of pink when the thickest part of the leg, between the drumstick and the thigh, is pierced with a skewer. Leave to rest for 30 minutes. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. Meanwhile, to make the green seasoning, mix all of the ingredients together in a bowl. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. To make the vegetables, heat the oil in a large frying pan and fry the sweet potatoes for 15 minutes until coloured and softened. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper. Add the asparagus and fry for 3–4 minutes until softened. Add the garlic and white parts of the spring onions, cook for 2 minutes, then add the peas, pigeon peas, two thirds of the green seasoning and season with salt and pepper. Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish. Remove the chicken from the roasting tin and carve. Place the tin on the hob and add 200ml/7fl oz hot water and reduce by half to create a gravy. Stir through the remaining green seasoning to finish. Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions. Serve the chicken and gravy with the vegetables. Garnish with the green parts of the spring onions."
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798232d75873ee13ebd44016fa723afe4cae98f4f27faa8463f91c52c88d3c5f
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Chicken and mustard hot pot recipe
An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_and_mustard_hot_64001_16x9.jpg This hotpot from Eat Well for Less? is an easy way to use up roast chicken leftovers, including gravy, vegetables and roast potatoes. Watch the video for three ways to use up leftover roast chicken. Get the Chinese chicken and sweetcorn noodle soup recipe here or find the spiced chicken fajitas recipe here. Each serving provides 484 kcal, 25g protein, 52g carbohydrate (of which 11g sugars), 18g fat (of which 3.2g saturates), 9.3g fibre and 1.4g salt. 125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible)160g/5½oz cooked carrots, roughly chopped1 roasted onion, thickly sliced160g/5½oz button mushrooms, halved1 tsp roughly chopped flatleaf parsley1 tbsp grainy mustard200ml/7fl oz leftover chicken gravy 300g/10½oz leftover roast potatoes, thickly sliced 125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible) 160g/5½oz cooked carrots, roughly chopped 1 roasted onion, thickly sliced 160g/5½oz button mushrooms, halved 1 tsp roughly chopped flatleaf parsley 1 tbsp grainy mustard 200ml/7fl oz leftover chicken gravy 300g/10½oz leftover roast potatoes, thickly sliced Method Preheat the oven to 200C/180C Fan/Gas 6.Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy.Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Recipe tips You can use any leftover green veg, such as broccoli, shredded cabbage, or leeks. You could also add a handful of frozen peas.
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"title": "Chicken and mustard hot pot recipe",
"content": "An average of 4.3 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chicken_and_mustard_hot_64001_16x9.jpg This hotpot from Eat Well for Less? is an easy way to use up roast chicken leftovers, including gravy, vegetables and roast potatoes. Watch the video for three ways to use up leftover roast chicken. Get the Chinese chicken and sweetcorn noodle soup recipe here or find the spiced chicken fajitas recipe here. Each serving provides 484 kcal, 25g protein, 52g carbohydrate (of which 11g sugars), 18g fat (of which 3.2g saturates), 9.3g fibre and 1.4g salt. 125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible)160g/5½oz cooked carrots, roughly chopped1 roasted onion, thickly sliced160g/5½oz button mushrooms, halved1 tsp roughly chopped flatleaf parsley1 tbsp grainy mustard200ml/7fl oz leftover chicken gravy 300g/10½oz leftover roast potatoes, thickly sliced 125g/4½oz leftover roast chicken, torn into strips (darker meat, if possible) 160g/5½oz cooked carrots, roughly chopped 1 roasted onion, thickly sliced 160g/5½oz button mushrooms, halved 1 tsp roughly chopped flatleaf parsley 1 tbsp grainy mustard 200ml/7fl oz leftover chicken gravy 300g/10½oz leftover roast potatoes, thickly sliced Method Preheat the oven to 200C/180C Fan/Gas 6.Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy.Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy. Put the chicken, carrots, roasted onion, button mushrooms and parsley in a small ovenproof dish. Add the grainy mustard and chicken gravy and stir really well until everything is coated in mustard gravy. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Layer the potatoes over the top and bake for 20 minutes until golden-brown and bubbling. Recipe tips You can use any leftover green veg, such as broccoli, shredded cabbage, or leeks. You could also add a handful of frozen peas."
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679458450b65161199fab3af72a87f26994273481e277fcab914ec10cfb07b83
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Leftover chicken and sweetcorn noodle soup recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chinese_sweetcorn_and_18611_16x9.jpg Reduce your food waste with this tasty leftover chicken noodle soup that makes great use of a roast chicken carcass. Watch the video for three ways to use up leftover roast chicken. Get the spiced chicken fajitas recipe here or find the chicken and mustard hotpot recipe here. Each serving provides 247 kcal, 17g protein, 28g carbohydrate (of which 6.9g sugars), 6g fat (of which 1.3g saturates), 4.4g fibre and 2.8g salt. 1 roast chicken carcass and skin, broken up into pieces2 garlic cloves, grated5cm/2in piece ginger, peeled and grated2 tsp reduced salt soy sauce1 red chilli, seeds removed, roughly chopped100g/3½oz cooked cold egg noodles195g tin sweetcorn in water, drained, or frozen sweetcorn1 lime, juice only1 tbsp roughly chopped fresh coriander 1 roast chicken carcass and skin, broken up into pieces 2 garlic cloves, grated 5cm/2in piece ginger, peeled and grated 2 tsp reduced salt soy sauce 1 red chilli, seeds removed, roughly chopped 100g/3½oz cooked cold egg noodles 195g tin sweetcorn in water, drained, or frozen sweetcorn 1 lime, juice only 1 tbsp roughly chopped fresh coriander Method Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water.Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half.Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through.Stir in the lime juice, remaining chilli and coriander and serve straightaway. Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water. Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water. Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half. Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half. Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through. Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through. Stir in the lime juice, remaining chilli and coriander and serve straightaway. Stir in the lime juice, remaining chilli and coriander and serve straightaway. Recipe tips Add any chunks of meat that you have left on the carcass to make the soup more substantial.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Leftover chicken and sweetcorn noodle soup recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/chinese_sweetcorn_and_18611_16x9.jpg Reduce your food waste with this tasty leftover chicken noodle soup that makes great use of a roast chicken carcass. Watch the video for three ways to use up leftover roast chicken. Get the spiced chicken fajitas recipe here or find the chicken and mustard hotpot recipe here. Each serving provides 247 kcal, 17g protein, 28g carbohydrate (of which 6.9g sugars), 6g fat (of which 1.3g saturates), 4.4g fibre and 2.8g salt. 1 roast chicken carcass and skin, broken up into pieces2 garlic cloves, grated5cm/2in piece ginger, peeled and grated2 tsp reduced salt soy sauce1 red chilli, seeds removed, roughly chopped100g/3½oz cooked cold egg noodles195g tin sweetcorn in water, drained, or frozen sweetcorn1 lime, juice only1 tbsp roughly chopped fresh coriander 1 roast chicken carcass and skin, broken up into pieces 2 garlic cloves, grated 5cm/2in piece ginger, peeled and grated 2 tsp reduced salt soy sauce 1 red chilli, seeds removed, roughly chopped 100g/3½oz cooked cold egg noodles 195g tin sweetcorn in water, drained, or frozen sweetcorn 1 lime, juice only 1 tbsp roughly chopped fresh coriander Method Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water.Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half.Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through.Stir in the lime juice, remaining chilli and coriander and serve straightaway. Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water. Put the chicken carcass in a large saucepan and cover with 2 litres/3½ pints of cold water. Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half. Add the garlic, ginger, soy and half the chilli to the pan and bring to the boil. Turn the heat down and simmer for 30 minutes until the liquid has reduced by half. Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through. Strain the liquid into a clean saucepan and return to the boil. Add the egg noodles and sweetcorn and simmer for 2 minutes, until heated through. Stir in the lime juice, remaining chilli and coriander and serve straightaway. Stir in the lime juice, remaining chilli and coriander and serve straightaway. Recipe tips Add any chunks of meat that you have left on the carcass to make the soup more substantial."
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Air fryer roast chicken recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_chicken_27390_16x9.jpg You can make a delicious and succulent roast chicken in an air fryer, in little over an hour. Here, the bird sits upside down for half of the cooking time so the breast is kept moist. The skin crisps up perfectly for a lovely golden finish, too. 20g/¾oz butter, softened1 good quality whole chicken, weighing 1.4–1.5kg/3lb 2oz–3lb 5oz½ lemon2 garlic cloves, left wholehandful thyme or few rosemary sprigssalt and freshly ground black pepper 20g/¾oz butter, softened 1 good quality whole chicken, weighing 1.4–1.5kg/3lb 2oz–3lb 5oz ½ lemon 2 garlic cloves, left whole handful thyme or few rosemary sprigs salt and freshly ground black pepper Method Heat the air fryer to 180C and rub the butter all over the skin of the chicken. Season well with salt and pepper.Place the lemon half, garlic and thyme in the cavity of the chicken.Roast, breast side down, for 30 minutes. Then flip the right way up and roast for another 35 minutes. Check the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or knife. Leave the chicken to stand for a few minutes before carving. If you would like to make gravy, see the Recipe Tips. Heat the air fryer to 180C and rub the butter all over the skin of the chicken. Season well with salt and pepper. Heat the air fryer to 180C and rub the butter all over the skin of the chicken. Season well with salt and pepper. Place the lemon half, garlic and thyme in the cavity of the chicken. Place the lemon half, garlic and thyme in the cavity of the chicken. Roast, breast side down, for 30 minutes. Then flip the right way up and roast for another 35 minutes. Check the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or knife. Roast, breast side down, for 30 minutes. Then flip the right way up and roast for another 35 minutes. Check the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or knife. Leave the chicken to stand for a few minutes before carving. If you would like to make gravy, see the Recipe Tips. Leave the chicken to stand for a few minutes before carving. If you would like to make gravy, see the Recipe Tips. Recipe tips If you can’t fit a whole chicken in your air fryer, use halves or pieces instead. For halves, take a whole chicken and use strong scissors or a boning knife to cut down the spine. Then flip over and cut down the middle of the breast. You’ll be left with two halves to fit snugly inside your air fryer. Proceed with step 2, check after 45 minutes and every 5 minutes thereafter until the chicken is cooked through. For pieces, use 2 chicken thighs or drumsticks per person. Mix the butter with a teaspoon of olive oil to loosen and add a squeeze of lemon juice and about 1 teaspoon thyme leaves, then season well. Spread this paste over the chicken pieces and cook in the air fryer at 180C for 10 minutes then turn and cook for another 12–15 minutes until crispy and golden. The juices from the roast chicken in the air fryer can be used to make a gravy. Add a little water to loosen any bits stuck to the base, then pour into a saucepan. Add a little flour and chicken stock or wine and whisk over a medium heat until thickened. Leftover roast chicken will freeze in an airtight container for up to 3 months. This recipe was developed using a 5.5 litre/9½ pint air fryer.
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"title": "Air fryer roast chicken recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/air_fryer_roast_chicken_27390_16x9.jpg You can make a delicious and succulent roast chicken in an air fryer, in little over an hour. Here, the bird sits upside down for half of the cooking time so the breast is kept moist. The skin crisps up perfectly for a lovely golden finish, too. 20g/¾oz butter, softened1 good quality whole chicken, weighing 1.4–1.5kg/3lb 2oz–3lb 5oz½ lemon2 garlic cloves, left wholehandful thyme or few rosemary sprigssalt and freshly ground black pepper 20g/¾oz butter, softened 1 good quality whole chicken, weighing 1.4–1.5kg/3lb 2oz–3lb 5oz ½ lemon 2 garlic cloves, left whole handful thyme or few rosemary sprigs salt and freshly ground black pepper Method Heat the air fryer to 180C and rub the butter all over the skin of the chicken. Season well with salt and pepper.Place the lemon half, garlic and thyme in the cavity of the chicken.Roast, breast side down, for 30 minutes. Then flip the right way up and roast for another 35 minutes. Check the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or knife. Leave the chicken to stand for a few minutes before carving. If you would like to make gravy, see the Recipe Tips. Heat the air fryer to 180C and rub the butter all over the skin of the chicken. Season well with salt and pepper. Heat the air fryer to 180C and rub the butter all over the skin of the chicken. Season well with salt and pepper. Place the lemon half, garlic and thyme in the cavity of the chicken. Place the lemon half, garlic and thyme in the cavity of the chicken. Roast, breast side down, for 30 minutes. Then flip the right way up and roast for another 35 minutes. Check the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or knife. Roast, breast side down, for 30 minutes. Then flip the right way up and roast for another 35 minutes. Check the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or knife. Leave the chicken to stand for a few minutes before carving. If you would like to make gravy, see the Recipe Tips. Leave the chicken to stand for a few minutes before carving. If you would like to make gravy, see the Recipe Tips. Recipe tips If you can’t fit a whole chicken in your air fryer, use halves or pieces instead. For halves, take a whole chicken and use strong scissors or a boning knife to cut down the spine. Then flip over and cut down the middle of the breast. You’ll be left with two halves to fit snugly inside your air fryer. Proceed with step 2, check after 45 minutes and every 5 minutes thereafter until the chicken is cooked through. For pieces, use 2 chicken thighs or drumsticks per person. Mix the butter with a teaspoon of olive oil to loosen and add a squeeze of lemon juice and about 1 teaspoon thyme leaves, then season well. Spread this paste over the chicken pieces and cook in the air fryer at 180C for 10 minutes then turn and cook for another 12–15 minutes until crispy and golden. The juices from the roast chicken in the air fryer can be used to make a gravy. Add a little water to loosen any bits stuck to the base, then pour into a saucepan. Add a little flour and chicken stock or wine and whisk over a medium heat until thickened. Leftover roast chicken will freeze in an airtight container for up to 3 months. This recipe was developed using a 5.5 litre/9½ pint air fryer."
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2e35ca04869b3387f66829143208d01730bccf367dad02595eaa482eae53aa5e
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Roast chicken with perfect gravy recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_dinner_13091_16x9.jpg This is the traditional Sunday roast chicken but prepared in the most flavourful way and served alongside rich gravy. 1 large carrot, roughly chopped1 large celery stick, roughly chopped2 large brown onions, 1 roughly chopped and 1 finely sliced2 large garlic cloves, bruised15 black peppercorns200g/7oz smoked bacon lardons1 chicken stock cube, crumbledknob of butter2 tbsp plain flour1 tbsp cornflour, if neededsalt 1 large carrot, roughly chopped 1 large celery stick, roughly chopped 2 large brown onions, 1 roughly chopped and 1 finely sliced 2 large garlic cloves, bruised 15 black peppercorns 200g/7oz smoked bacon lardons 1 chicken stock cube, crumbled knob of butter 2 tbsp plain flour 1 tbsp cornflour, if needed salt 1 x 1.5kg/3lb 5oz whole chicken, preferably organic and corn-fedlarge bunch fresh thyme, finely choppedlarge bunch fresh flatleaf parsley, finely chopped6 tbsp olive oil1 large lemon, cut in halfsalt and freshly ground black pepper 1 x 1.5kg/3lb 5oz whole chicken, preferably organic and corn-fed large bunch fresh thyme, finely chopped large bunch fresh flatleaf parsley, finely chopped 6 tbsp olive oil 1 large lemon, cut in half salt and freshly ground black pepper Method To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns, lardons, a large pinch of salt and the stock cube. Add enough water to completely cover the ingredients and bring to the boil. Reduce the heat and simmer for 1½–2 hours. Once slightly cooled, strain the stock through a fine sieve and set aside. Meanwhile, for the chicken, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slash each drumstick twice and the underside of each thigh once. Mix the herbs with 4 tablespoons of the oil and lots of salt and pepper. Rub the herb mixture into the slashes and under the skin of the breast. If you have any leftover, rub the mixture into the cavity. Put the lemon halves in the cavity and make sure the chicken is seasoned with salt and pepper inside and out. Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear. If not, return to the oven for 10–15 minutes then test again. Once cooked, remove from the roasting tin and leave to rest for 10–15 minutes in a warm place. To finish the gravy, skim off any excess fat from the roasting tin. Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent. Stir in the plain flour, then add ladles of the stock, stirring all the time. If the gravy is too thin, make a slurry by mixing the cornflour with a little water. Add any meat juices from resting the chicken and keep stirring until thickened. Strain and pour into a serving jug.Carve the chicken and serve with the gravy. To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns, lardons, a large pinch of salt and the stock cube. Add enough water to completely cover the ingredients and bring to the boil. Reduce the heat and simmer for 1½–2 hours. Once slightly cooled, strain the stock through a fine sieve and set aside. To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns, lardons, a large pinch of salt and the stock cube. Add enough water to completely cover the ingredients and bring to the boil. Reduce the heat and simmer for 1½–2 hours. Once slightly cooled, strain the stock through a fine sieve and set aside. Meanwhile, for the chicken, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slash each drumstick twice and the underside of each thigh once. Meanwhile, for the chicken, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slash each drumstick twice and the underside of each thigh once. Mix the herbs with 4 tablespoons of the oil and lots of salt and pepper. Rub the herb mixture into the slashes and under the skin of the breast. If you have any leftover, rub the mixture into the cavity. Mix the herbs with 4 tablespoons of the oil and lots of salt and pepper. Rub the herb mixture into the slashes and under the skin of the breast. If you have any leftover, rub the mixture into the cavity. Put the lemon halves in the cavity and make sure the chicken is seasoned with salt and pepper inside and out. Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Put the lemon halves in the cavity and make sure the chicken is seasoned with salt and pepper inside and out. Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear. If not, return to the oven for 10–15 minutes then test again. Once cooked, remove from the roasting tin and leave to rest for 10–15 minutes in a warm place. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear. If not, return to the oven for 10–15 minutes then test again. Once cooked, remove from the roasting tin and leave to rest for 10–15 minutes in a warm place. To finish the gravy, skim off any excess fat from the roasting tin. Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent. Stir in the plain flour, then add ladles of the stock, stirring all the time. If the gravy is too thin, make a slurry by mixing the cornflour with a little water. Add any meat juices from resting the chicken and keep stirring until thickened. Strain and pour into a serving jug. To finish the gravy, skim off any excess fat from the roasting tin. Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent. Stir in the plain flour, then add ladles of the stock, stirring all the time. If the gravy is too thin, make a slurry by mixing the cornflour with a little water. Add any meat juices from resting the chicken and keep stirring until thickened. Strain and pour into a serving jug. Carve the chicken and serve with the gravy. Carve the chicken and serve with the gravy.
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"title": "Roast chicken with perfect gravy recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_chicken_dinner_13091_16x9.jpg This is the traditional Sunday roast chicken but prepared in the most flavourful way and served alongside rich gravy. 1 large carrot, roughly chopped1 large celery stick, roughly chopped2 large brown onions, 1 roughly chopped and 1 finely sliced2 large garlic cloves, bruised15 black peppercorns200g/7oz smoked bacon lardons1 chicken stock cube, crumbledknob of butter2 tbsp plain flour1 tbsp cornflour, if neededsalt 1 large carrot, roughly chopped 1 large celery stick, roughly chopped 2 large brown onions, 1 roughly chopped and 1 finely sliced 2 large garlic cloves, bruised 15 black peppercorns 200g/7oz smoked bacon lardons 1 chicken stock cube, crumbled knob of butter 2 tbsp plain flour 1 tbsp cornflour, if needed salt 1 x 1.5kg/3lb 5oz whole chicken, preferably organic and corn-fedlarge bunch fresh thyme, finely choppedlarge bunch fresh flatleaf parsley, finely chopped6 tbsp olive oil1 large lemon, cut in halfsalt and freshly ground black pepper 1 x 1.5kg/3lb 5oz whole chicken, preferably organic and corn-fed large bunch fresh thyme, finely chopped large bunch fresh flatleaf parsley, finely chopped 6 tbsp olive oil 1 large lemon, cut in half salt and freshly ground black pepper Method To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns, lardons, a large pinch of salt and the stock cube. Add enough water to completely cover the ingredients and bring to the boil. Reduce the heat and simmer for 1½–2 hours. Once slightly cooled, strain the stock through a fine sieve and set aside. Meanwhile, for the chicken, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slash each drumstick twice and the underside of each thigh once. Mix the herbs with 4 tablespoons of the oil and lots of salt and pepper. Rub the herb mixture into the slashes and under the skin of the breast. If you have any leftover, rub the mixture into the cavity. Put the lemon halves in the cavity and make sure the chicken is seasoned with salt and pepper inside and out. Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear. If not, return to the oven for 10–15 minutes then test again. Once cooked, remove from the roasting tin and leave to rest for 10–15 minutes in a warm place. To finish the gravy, skim off any excess fat from the roasting tin. Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent. Stir in the plain flour, then add ladles of the stock, stirring all the time. If the gravy is too thin, make a slurry by mixing the cornflour with a little water. Add any meat juices from resting the chicken and keep stirring until thickened. Strain and pour into a serving jug.Carve the chicken and serve with the gravy. To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns, lardons, a large pinch of salt and the stock cube. Add enough water to completely cover the ingredients and bring to the boil. Reduce the heat and simmer for 1½–2 hours. Once slightly cooled, strain the stock through a fine sieve and set aside. To make the gravy, remove the tips of the legs, tail and wing tips from the chicken and put in a stock pot or casserole. Add the carrot, celery, roughly chopped onion, garlic, peppercorns, lardons, a large pinch of salt and the stock cube. Add enough water to completely cover the ingredients and bring to the boil. Reduce the heat and simmer for 1½–2 hours. Once slightly cooled, strain the stock through a fine sieve and set aside. Meanwhile, for the chicken, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slash each drumstick twice and the underside of each thigh once. Meanwhile, for the chicken, preheat the oven to 200C/180C Fan/Gas 6. Use a sharp knife to slash each drumstick twice and the underside of each thigh once. Mix the herbs with 4 tablespoons of the oil and lots of salt and pepper. Rub the herb mixture into the slashes and under the skin of the breast. If you have any leftover, rub the mixture into the cavity. Mix the herbs with 4 tablespoons of the oil and lots of salt and pepper. Rub the herb mixture into the slashes and under the skin of the breast. If you have any leftover, rub the mixture into the cavity. Put the lemon halves in the cavity and make sure the chicken is seasoned with salt and pepper inside and out. Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Put the lemon halves in the cavity and make sure the chicken is seasoned with salt and pepper inside and out. Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear. If not, return to the oven for 10–15 minutes then test again. Once cooked, remove from the roasting tin and leave to rest for 10–15 minutes in a warm place. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it is cooked, insert a skewer into the thickest part of the leg and check that the juices run clear. If not, return to the oven for 10–15 minutes then test again. Once cooked, remove from the roasting tin and leave to rest for 10–15 minutes in a warm place. To finish the gravy, skim off any excess fat from the roasting tin. Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent. Stir in the plain flour, then add ladles of the stock, stirring all the time. If the gravy is too thin, make a slurry by mixing the cornflour with a little water. Add any meat juices from resting the chicken and keep stirring until thickened. Strain and pour into a serving jug. To finish the gravy, skim off any excess fat from the roasting tin. Add the butter and gently fry the finely sliced onion for a few minutes, until soft and translucent. Stir in the plain flour, then add ladles of the stock, stirring all the time. If the gravy is too thin, make a slurry by mixing the cornflour with a little water. Add any meat juices from resting the chicken and keep stirring until thickened. Strain and pour into a serving jug. Carve the chicken and serve with the gravy. Carve the chicken and serve with the gravy."
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154a3498a4aecdda9e9b6d8cf43f344c2ca5ea0f0f9b9bd4482b35fed097cea8
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Leek risotto recipe
Leek risotto with Parmesan crisps An average of 5.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leekrisottowithparme_92285_16x9.jpg Use the chicken stock from a Sunday roast to give beautiful flavour to this comforting leek risotto. 2 medium leeks, slicedthick slice of butter3-4 tarragon stalks, leaves only 2 good spilling handfuls of arborio rice (about 200g/7oz)175ml/6fl oz wineglass dry white wine1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)salt and freshly ground black pepper2 heaped tablespoons finely grated parmesan cheese 2 medium leeks, sliced thick slice of butter 3-4 tarragon stalks, leaves only 2 good spilling handfuls of arborio rice (about 200g/7oz) 175ml/6fl oz wineglass dry white wine 1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken) salt and freshly ground black pepper 2 heaped tablespoons finely grated parmesan cheese Method Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes.Stir in the rice to coat in the butter, then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 20 minutes. Season, to taste, with salt and freshly ground black pepper. The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the parmesan melts and forms a little crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls, both topped with a parmesan crisp. Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes. Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes. Stir in the rice to coat in the butter, then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 20 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in the rice to coat in the butter, then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 20 minutes. Season, to taste, with salt and freshly ground black pepper. The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the parmesan melts and forms a little crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls, both topped with a parmesan crisp. The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the parmesan melts and forms a little crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls, both topped with a parmesan crisp.
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"content": "Leek risotto with Parmesan crisps An average of 5.0 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leekrisottowithparme_92285_16x9.jpg Use the chicken stock from a Sunday roast to give beautiful flavour to this comforting leek risotto. 2 medium leeks, slicedthick slice of butter3-4 tarragon stalks, leaves only 2 good spilling handfuls of arborio rice (about 200g/7oz)175ml/6fl oz wineglass dry white wine1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken)salt and freshly ground black pepper2 heaped tablespoons finely grated parmesan cheese 2 medium leeks, sliced thick slice of butter 3-4 tarragon stalks, leaves only 2 good spilling handfuls of arborio rice (about 200g/7oz) 175ml/6fl oz wineglass dry white wine 1 litre/1 pint 15fl oz hot homemade chicken stock (the stock can be made from leftover roast chicken) salt and freshly ground black pepper 2 heaped tablespoons finely grated parmesan cheese Method Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes.Stir in the rice to coat in the butter, then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 20 minutes. Season, to taste, with salt and freshly ground black pepper. The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the parmesan melts and forms a little crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls, both topped with a parmesan crisp. Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes. Scatter the chopped leeks into a large shallow pan, add the butter and some tarragon leaves and cook over a gentle heat, stirring from time to time, until the leeks soften and become translucent but not coloured, about 12-15 minutes. Stir in the rice to coat in the butter, then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 20 minutes. Season, to taste, with salt and freshly ground black pepper. Stir in the rice to coat in the butter, then add the wine and let it bubble until the liquid has pretty much disappeared. Little by little add the hot stock, a couple of ladlefuls at a time at the most. When the rice absorbs the liquid and starts to diminish in the pan, you can add another ladle or so, stirring the rice often. Continue cooking until the rice has become plump and creamy but still has a little bite left in it, about 20 minutes. Season, to taste, with salt and freshly ground black pepper. The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the parmesan melts and forms a little crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls, both topped with a parmesan crisp. The parmesan crisps can be made about ten minutes before the serving the risotto. Place each spoonful of finely grated parmesan into a non-stick pan over a low heat and flatten slightly with the back of a spoon so it looks like a biscuit. Leave it to cook gently, so that the parmesan melts and forms a little crust. Once it is crisp on the bottom, very carefully flip it over using a palette knife. Cook for a minute or two on the other side and then remove from the pan. Serve the risotto in two bowls, both topped with a parmesan crisp."
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2f57847260c01ac2e8281d70a475b22fa7aa614df911893c92b53b4373c34f38
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Thai roast chicken with sesame noodles recipe
For the Thai roast chicken, preheat the oven to 190C/350F/Gas 5. Blend the chillies, creamed coconut, lime zest, lime juice and coriander in a food processor to a smooth paste.Carefully push some of the paste between the skin and flesh of the chicken breasts, making sure it is evenly distributed.Score the chicken thighs twice with a sharp knife right down to the bone. Carefully rub the remaining paste into the cuts and all over the chicken thighs.Lay the lime slices on the bottom of a roasting tray and sit the chicken on top. Cover with aluminium foil and roast in the oven for 40 minutes. Remove the aluminium foil, baste the chicken with any juices that have collected in the bottom of the tray and return to the oven for a further 30-40 minutes, basting occasionally, or until the chicken is cooked through.Remove the chicken from the oven and set aside to rest in a warm place for five minutes. Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well.Mix the cooked noodles, sesame seeds, sesame oil and spring onions together in a bowl. Set aside.For the garlic pak choi, heat the oil in a frying pan over a medium heat. Fry the garlic and sugar for one minute, until the sugar has caramelised. Add the pak choi, cut-sides down, then pour in the chicken stock and fish sauce and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the pan with a circle of greaseproof paper (a cartouche) and simmer for 3-4 minutes, or until the pak choi is tender.To serve, carve the chicken. Place one pak choi half into each of four serving bowls. Twist portions of the noodles around a fork and place them in the middle of the serving bowls. Top with the some of the chicken and the remaining pak choi halves, then drizzle with any juices from the roasting tray. Garnish with the coriander sprigs. For the Thai roast chicken, preheat the oven to 190C/350F/Gas 5. For the Thai roast chicken, preheat the oven to 190C/350F/Gas 5. Blend the chillies, creamed coconut, lime zest, lime juice and coriander in a food processor to a smooth paste. Blend the chillies, creamed coconut, lime zest, lime juice and coriander in a food processor to a smooth paste. Carefully push some of the paste between the skin and flesh of the chicken breasts, making sure it is evenly distributed. Carefully push some of the paste between the skin and flesh of the chicken breasts, making sure it is evenly distributed. Score the chicken thighs twice with a sharp knife right down to the bone. Carefully rub the remaining paste into the cuts and all over the chicken thighs. Score the chicken thighs twice with a sharp knife right down to the bone. Carefully rub the remaining paste into the cuts and all over the chicken thighs. Lay the lime slices on the bottom of a roasting tray and sit the chicken on top. Cover with aluminium foil and roast in the oven for 40 minutes. Remove the aluminium foil, baste the chicken with any juices that have collected in the bottom of the tray and return to the oven for a further 30-40 minutes, basting occasionally, or until the chicken is cooked through. Lay the lime slices on the bottom of a roasting tray and sit the chicken on top. Cover with aluminium foil and roast in the oven for 40 minutes. Remove the aluminium foil, baste the chicken with any juices that have collected in the bottom of the tray and return to the oven for a further 30-40 minutes, basting occasionally, or until the chicken is cooked through. Remove the chicken from the oven and set aside to rest in a warm place for five minutes. Remove the chicken from the oven and set aside to rest in a warm place for five minutes. Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well. Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well. Mix the cooked noodles, sesame seeds, sesame oil and spring onions together in a bowl. Set aside. Mix the cooked noodles, sesame seeds, sesame oil and spring onions together in a bowl. Set aside. For the garlic pak choi, heat the oil in a frying pan over a medium heat. Fry the garlic and sugar for one minute, until the sugar has caramelised. Add the pak choi, cut-sides down, then pour in the chicken stock and fish sauce and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the pan with a circle of greaseproof paper (a cartouche) and simmer for 3-4 minutes, or until the pak choi is tender. For the garlic pak choi, heat the oil in a frying pan over a medium heat. Fry the garlic and sugar for one minute, until the sugar has caramelised. Add the pak choi, cut-sides down, then pour in the chicken stock and fish sauce and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the pan with a circle of greaseproof paper (a cartouche) and simmer for 3-4 minutes, or until the pak choi is tender. To serve, carve the chicken. Place one pak choi half into each of four serving bowls. Twist portions of the noodles around a fork and place them in the middle of the serving bowls. Top with the some of the chicken and the remaining pak choi halves, then drizzle with any juices from the roasting tray. Garnish with the coriander sprigs. To serve, carve the chicken. Place one pak choi half into each of four serving bowls. Twist portions of the noodles around a fork and place them in the middle of the serving bowls. Top with the some of the chicken and the remaining pak choi halves, then drizzle with any juices from the roasting tray. Garnish with the coriander sprigs.
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"content": "For the Thai roast chicken, preheat the oven to 190C/350F/Gas 5. Blend the chillies, creamed coconut, lime zest, lime juice and coriander in a food processor to a smooth paste.Carefully push some of the paste between the skin and flesh of the chicken breasts, making sure it is evenly distributed.Score the chicken thighs twice with a sharp knife right down to the bone. Carefully rub the remaining paste into the cuts and all over the chicken thighs.Lay the lime slices on the bottom of a roasting tray and sit the chicken on top. Cover with aluminium foil and roast in the oven for 40 minutes. Remove the aluminium foil, baste the chicken with any juices that have collected in the bottom of the tray and return to the oven for a further 30-40 minutes, basting occasionally, or until the chicken is cooked through.Remove the chicken from the oven and set aside to rest in a warm place for five minutes. Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well.Mix the cooked noodles, sesame seeds, sesame oil and spring onions together in a bowl. Set aside.For the garlic pak choi, heat the oil in a frying pan over a medium heat. Fry the garlic and sugar for one minute, until the sugar has caramelised. Add the pak choi, cut-sides down, then pour in the chicken stock and fish sauce and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the pan with a circle of greaseproof paper (a cartouche) and simmer for 3-4 minutes, or until the pak choi is tender.To serve, carve the chicken. Place one pak choi half into each of four serving bowls. Twist portions of the noodles around a fork and place them in the middle of the serving bowls. Top with the some of the chicken and the remaining pak choi halves, then drizzle with any juices from the roasting tray. Garnish with the coriander sprigs. For the Thai roast chicken, preheat the oven to 190C/350F/Gas 5. For the Thai roast chicken, preheat the oven to 190C/350F/Gas 5. Blend the chillies, creamed coconut, lime zest, lime juice and coriander in a food processor to a smooth paste. Blend the chillies, creamed coconut, lime zest, lime juice and coriander in a food processor to a smooth paste. Carefully push some of the paste between the skin and flesh of the chicken breasts, making sure it is evenly distributed. Carefully push some of the paste between the skin and flesh of the chicken breasts, making sure it is evenly distributed. Score the chicken thighs twice with a sharp knife right down to the bone. Carefully rub the remaining paste into the cuts and all over the chicken thighs. Score the chicken thighs twice with a sharp knife right down to the bone. Carefully rub the remaining paste into the cuts and all over the chicken thighs. Lay the lime slices on the bottom of a roasting tray and sit the chicken on top. Cover with aluminium foil and roast in the oven for 40 minutes. Remove the aluminium foil, baste the chicken with any juices that have collected in the bottom of the tray and return to the oven for a further 30-40 minutes, basting occasionally, or until the chicken is cooked through. Lay the lime slices on the bottom of a roasting tray and sit the chicken on top. Cover with aluminium foil and roast in the oven for 40 minutes. Remove the aluminium foil, baste the chicken with any juices that have collected in the bottom of the tray and return to the oven for a further 30-40 minutes, basting occasionally, or until the chicken is cooked through. Remove the chicken from the oven and set aside to rest in a warm place for five minutes. Remove the chicken from the oven and set aside to rest in a warm place for five minutes. Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well. Meanwhile, for the sesame noodles, cook the noodles according to the packet instructions. Drain well. Mix the cooked noodles, sesame seeds, sesame oil and spring onions together in a bowl. Set aside. Mix the cooked noodles, sesame seeds, sesame oil and spring onions together in a bowl. Set aside. For the garlic pak choi, heat the oil in a frying pan over a medium heat. Fry the garlic and sugar for one minute, until the sugar has caramelised. Add the pak choi, cut-sides down, then pour in the chicken stock and fish sauce and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the pan with a circle of greaseproof paper (a cartouche) and simmer for 3-4 minutes, or until the pak choi is tender. For the garlic pak choi, heat the oil in a frying pan over a medium heat. Fry the garlic and sugar for one minute, until the sugar has caramelised. Add the pak choi, cut-sides down, then pour in the chicken stock and fish sauce and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then cover the pan with a circle of greaseproof paper (a cartouche) and simmer for 3-4 minutes, or until the pak choi is tender. To serve, carve the chicken. Place one pak choi half into each of four serving bowls. Twist portions of the noodles around a fork and place them in the middle of the serving bowls. Top with the some of the chicken and the remaining pak choi halves, then drizzle with any juices from the roasting tray. Garnish with the coriander sprigs. To serve, carve the chicken. Place one pak choi half into each of four serving bowls. Twist portions of the noodles around a fork and place them in the middle of the serving bowls. Top with the some of the chicken and the remaining pak choi halves, then drizzle with any juices from the roasting tray. Garnish with the coriander sprigs."
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e8cc71d18c97fc88607b59bb087f2d257ef624aa43c58235b91003bfeaf752ae
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Kimchi chicken with buttery leeks and sticky rice recipe
An average of 3.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/kimchi_chicken_with_31478_16x9.jpg A meal packed with exciting flavours, thanks to the kimchi chicken, buttery miso leeks and the sweet-and-sour drizzle over the sticky rice. 60g/2¼oz clarified butter (ghee) 75g/2⅔oz white miso paste pinch salt 4 large leeks, thinly sliced 1.5kg/3lb 5oz chicken, spatchcocked, with skin on 215g/7½oz kimchi, roughly chopped 60g/2¼oz clarified butter (ghee) 75g/2⅔oz white miso paste pinch salt 4 large leeks, thinly sliced 1.5kg/3lb 5oz chicken, spatchcocked, with skin on 215g/7½oz kimchi, roughly chopped 300g/10½oz glutinous rice 1 tbsp white vinegar 2 tbsp dark soy sauce 1 tbsp honey 300g/10½oz glutinous rice 1 tbsp white vinegar 2 tbsp dark soy sauce 1 tbsp honey Method Preheat the oven to 190C/180C Fan/Gas 5. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes.Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes. Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks. Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks.
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"title": "Kimchi chicken with buttery leeks and sticky rice recipe",
"content": "An average of 3.2 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/kimchi_chicken_with_31478_16x9.jpg A meal packed with exciting flavours, thanks to the kimchi chicken, buttery miso leeks and the sweet-and-sour drizzle over the sticky rice. 60g/2¼oz clarified butter (ghee) 75g/2⅔oz white miso paste pinch salt 4 large leeks, thinly sliced 1.5kg/3lb 5oz chicken, spatchcocked, with skin on 215g/7½oz kimchi, roughly chopped 60g/2¼oz clarified butter (ghee) 75g/2⅔oz white miso paste pinch salt 4 large leeks, thinly sliced 1.5kg/3lb 5oz chicken, spatchcocked, with skin on 215g/7½oz kimchi, roughly chopped 300g/10½oz glutinous rice 1 tbsp white vinegar 2 tbsp dark soy sauce 1 tbsp honey 300g/10½oz glutinous rice 1 tbsp white vinegar 2 tbsp dark soy sauce 1 tbsp honey Method Preheat the oven to 190C/180C Fan/Gas 5. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes.Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks. Preheat the oven to 190C/180C Fan/Gas 5. Preheat the oven to 190C/180C Fan/Gas 5. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Melt the clarified butter and mix in the miso and salt. Pour into a large roasting tray. Add the leeks and mix well, then make space in the centre of the tray for the chicken. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Gently ease your hands under the skin of the chicken, starting at the breastbone and working down to the legs, taking care to keep the skin intact. Spoon the kimchi under the skin, pushing it all the way over the breasts, thighs and drumsticks, until evenly distributed. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Put the chicken in the roasting tray, skin-side up, cover with foil and bake for 30 minutes. Remove the foil and bake for a further 30 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes. Meanwhile, to cook the rice, put the rice and 500ml/18fl oz cold water in a non-stick pan and bring to the boil. Pop the lid on and simmer for 10–12 minutes, stirring regularly. Turn off the heat and leave to steam for 5 minutes. Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks. Mix together the vinegar, soy sauce and honey; as soon as you take the chicken out of the oven, drizzle the vinegar mixture over the rice and mix in. Serve the rice alongside the kimchi chicken and buttery miso leeks."
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0129c75fda70eafa78c7ea0d9deba81f20178840d3c56da67b250254c9614f0f
|
Chicken pasta salad recipe
An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_club_pasta_salad_44671_16x9.jpg This bacon and chicken pasta salad is like a club sandwich in a bowl. It will keep overnight in the fridge, so makes a perfect portable lunch that can be made the night before. Each serving provides 527 kcal, 40g protein, 50.5g carbohydrates (of which 7.5g sugars), 17g fat (of which 4.5g saturates), 7g fibre and 2.6g salt. 120g/4¼oz farfalle pasta 3 rashers streaky bacon 1 Romaine lettuce, shredded120g/4¼oz cherry tomatoes, halved150g/5½oz leftover roast chicken, cut or shredded into bite-sized piecessalt and freshly ground black pepper 120g/4¼oz farfalle pasta 3 rashers streaky bacon 1 Romaine lettuce, shredded 120g/4¼oz cherry tomatoes, halved 150g/5½oz leftover roast chicken, cut or shredded into bite-sized pieces salt and freshly ground black pepper 2½ tbsp buttermilk2 tbsp light mayonnaise1 tbsp 0% fat Greek-style yoghurt1 small garlic clove, crushedlarge pinch sea saltlarge handful fresh chives, snipped 2½ tbsp buttermilk 2 tbsp light mayonnaise 1 tbsp 0% fat Greek-style yoghurt 1 small garlic clove, crushed large pinch sea salt large handful fresh chives, snipped Method To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again.Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces.To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well.Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve. To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again. To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again. Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces. Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces. To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well. To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve.
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"url": "https://www.bbc.co.uk/food/recipes/chicken_club_pasta_salad_44671",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken pasta salad recipe",
"content": "An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_club_pasta_salad_44671_16x9.jpg This bacon and chicken pasta salad is like a club sandwich in a bowl. It will keep overnight in the fridge, so makes a perfect portable lunch that can be made the night before. Each serving provides 527 kcal, 40g protein, 50.5g carbohydrates (of which 7.5g sugars), 17g fat (of which 4.5g saturates), 7g fibre and 2.6g salt. 120g/4¼oz farfalle pasta 3 rashers streaky bacon 1 Romaine lettuce, shredded120g/4¼oz cherry tomatoes, halved150g/5½oz leftover roast chicken, cut or shredded into bite-sized piecessalt and freshly ground black pepper 120g/4¼oz farfalle pasta 3 rashers streaky bacon 1 Romaine lettuce, shredded 120g/4¼oz cherry tomatoes, halved 150g/5½oz leftover roast chicken, cut or shredded into bite-sized pieces salt and freshly ground black pepper 2½ tbsp buttermilk2 tbsp light mayonnaise1 tbsp 0% fat Greek-style yoghurt1 small garlic clove, crushedlarge pinch sea saltlarge handful fresh chives, snipped 2½ tbsp buttermilk 2 tbsp light mayonnaise 1 tbsp 0% fat Greek-style yoghurt 1 small garlic clove, crushed large pinch sea salt large handful fresh chives, snipped Method To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again.Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces.To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well.Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve. To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again. To make the pasta salad, cook the pasta in a saucepan of salted, boiling water for 10–12 minutes, or as per packet instructions. Drain the pasta and rinse under the cold tap to cool and wash off any excess starch. Drain well again. Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces. Preheat the grill to medium–high and cook the bacon until crispy. Set aside to cool, patting off as much excess fat as possible with a piece of kitchen paper. Chop into small pieces. To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well. To make the dressing, whisk the buttermilk, mayonnaise and yoghurt in a small bowl. Add the garlic clove, sea salt and chives and stir well. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve. Return the pasta to the saucepan and stir in the dressing, bacon, lettuce, tomatoes and chicken. Season with salt and pepper and serve."
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cd6c95785fe09150d8133002add2b085f8a6dcc30b657a86e251be78dad4e70e
|
The one-tray Christmas dinner recipe
To make the stuffing, heat 30g/1oz duck fat in a large frying pan and fry the shallot over a medium–low heat for about 3 minutes. Add the garlic and fry for 1 minute. Add the cashews and chorizo and fry for 3 minutes, stirring frequently. Add the pears and sage and fry for 2 minutes. Finally, add the bread cubes and parsley. Mix well and pour in 250ml/9fl oz boiling water. Season with 1 teaspoon salt and ½ teaspoon pepper, mix and then remove from the heat. Cover and set aside for 20 minutes. Once the stuffing is cold and you can handle it easily, fill the cavity of the chicken with as much of the mixture as possible, pressing it in to condense. Roll the remaining stuffing into 4–6 balls and chill in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken breast-side up on the largest roasting tray you have and rub the bird all over with 30g/1oz duck fat. Season well with salt and pepper. To make the vegetables, use a sharp knife cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin and add them to the tray. Place a dollop of the remaining duck fat on each potato and some sea salt. Roast in the oven with the chicken for 15 minutes. Carefully remove the tray from the oven and place the carrots in one section, the parsnips in another and add any fat you may have left over (don’t worry if you’ve used it all up – there will be some in the tray). Put the tray back in the oven for another 15 minutes. Carefully remove the tray again, mix the vegetables in each corner and baste with any fat that has formed in the tray. Finally, add the Brussels sprouts and reserved stuffing balls and scatter over the garlic cloves. Sprinkle with sea salt and return to the oven for another 15 minutes. Reduce the heat to 180C/160C Fan/Gas 4, rotate the tray in the oven so the bird cooks evenly and roast for the last 10 minutes. Check the bird is cooked – the best way is to insert a small knife into the thick part of the breast and the thigh and check the juices run clear with no traces of pink. Turn the oven off, open the door and rest the chicken for 10 minutes before carving. To make the gravy, make a stock by boiling the giblets, neck, wing tips, carrot, onion, celery, thyme, bay leaf, parsley and water in a large saucepan. Bring to the boil, them simmer for 30–40 minutes. Mix the cornflour with 1–2 tablespoon water in a small bowl. Strain the stock and stir in the cornflour mixture to thicken to a gravy. Serve the carved chicken with the stuffing, vegetables and gravy. To make the stuffing, heat 30g/1oz duck fat in a large frying pan and fry the shallot over a medium–low heat for about 3 minutes. Add the garlic and fry for 1 minute. Add the cashews and chorizo and fry for 3 minutes, stirring frequently. Add the pears and sage and fry for 2 minutes. Finally, add the bread cubes and parsley. Mix well and pour in 250ml/9fl oz boiling water. Season with 1 teaspoon salt and ½ teaspoon pepper, mix and then remove from the heat. Cover and set aside for 20 minutes. To make the stuffing, heat 30g/1oz duck fat in a large frying pan and fry the shallot over a medium–low heat for about 3 minutes. Add the garlic and fry for 1 minute. Add the cashews and chorizo and fry for 3 minutes, stirring frequently. Add the pears and sage and fry for 2 minutes. Finally, add the bread cubes and parsley. Mix well and pour in 250ml/9fl oz boiling water. Season with 1 teaspoon salt and ½ teaspoon pepper, mix and then remove from the heat. Cover and set aside for 20 minutes. Once the stuffing is cold and you can handle it easily, fill the cavity of the chicken with as much of the mixture as possible, pressing it in to condense. Roll the remaining stuffing into 4–6 balls and chill in the fridge. Once the stuffing is cold and you can handle it easily, fill the cavity of the chicken with as much of the mixture as possible, pressing it in to condense. Roll the remaining stuffing into 4–6 balls and chill in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken breast-side up on the largest roasting tray you have and rub the bird all over with 30g/1oz duck fat. Season well with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken breast-side up on the largest roasting tray you have and rub the bird all over with 30g/1oz duck fat. Season well with salt and pepper. To make the vegetables, use a sharp knife cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin and add them to the tray. Place a dollop of the remaining duck fat on each potato and some sea salt. Roast in the oven with the chicken for 15 minutes. To make the vegetables, use a sharp knife cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin and add them to the tray. Place a dollop of the remaining duck fat on each potato and some sea salt. Roast in the oven with the chicken for 15 minutes. Carefully remove the tray from the oven and place the carrots in one section, the parsnips in another and add any fat you may have left over (don’t worry if you’ve used it all up – there will be some in the tray). Put the tray back in the oven for another 15 minutes. Carefully remove the tray again, mix the vegetables in each corner and baste with any fat that has formed in the tray. Finally, add the Brussels sprouts and reserved stuffing balls and scatter over the garlic cloves. Sprinkle with sea salt and return to the oven for another 15 minutes. Carefully remove the tray from the oven and place the carrots in one section, the parsnips in another and add any fat you may have left over (don’t worry if you’ve used it all up – there will be some in the tray). Put the tray back in the oven for another 15 minutes. Carefully remove the tray again, mix the vegetables in each corner and baste with any fat that has formed in the tray. Finally, add the Brussels sprouts and reserved stuffing balls and scatter over the garlic cloves. Sprinkle with sea salt and return to the oven for another 15 minutes. Reduce the heat to 180C/160C Fan/Gas 4, rotate the tray in the oven so the bird cooks evenly and roast for the last 10 minutes. Check the bird is cooked – the best way is to insert a small knife into the thick part of the breast and the thigh and check the juices run clear with no traces of pink. Turn the oven off, open the door and rest the chicken for 10 minutes before carving. Reduce the heat to 180C/160C Fan/Gas 4, rotate the tray in the oven so the bird cooks evenly and roast for the last 10 minutes. Check the bird is cooked – the best way is to insert a small knife into the thick part of the breast and the thigh and check the juices run clear with no traces of pink. Turn the oven off, open the door and rest the chicken for 10 minutes before carving. To make the gravy, make a stock by boiling the giblets, neck, wing tips, carrot, onion, celery, thyme, bay leaf, parsley and water in a large saucepan. Bring to the boil, them simmer for 30–40 minutes. Mix the cornflour with 1–2 tablespoon water in a small bowl. Strain the stock and stir in the cornflour mixture to thicken to a gravy. To make the gravy, make a stock by boiling the giblets, neck, wing tips, carrot, onion, celery, thyme, bay leaf, parsley and water in a large saucepan. Bring to the boil, them simmer for 30–40 minutes. Mix the cornflour with 1–2 tablespoon water in a small bowl. Strain the stock and stir in the cornflour mixture to thicken to a gravy. Serve the carved chicken with the stuffing, vegetables and gravy. Serve the carved chicken with the stuffing, vegetables and gravy.
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"delivery_version": "v1.0",
"title": "The one-tray Christmas dinner recipe",
"content": "To make the stuffing, heat 30g/1oz duck fat in a large frying pan and fry the shallot over a medium–low heat for about 3 minutes. Add the garlic and fry for 1 minute. Add the cashews and chorizo and fry for 3 minutes, stirring frequently. Add the pears and sage and fry for 2 minutes. Finally, add the bread cubes and parsley. Mix well and pour in 250ml/9fl oz boiling water. Season with 1 teaspoon salt and ½ teaspoon pepper, mix and then remove from the heat. Cover and set aside for 20 minutes. Once the stuffing is cold and you can handle it easily, fill the cavity of the chicken with as much of the mixture as possible, pressing it in to condense. Roll the remaining stuffing into 4–6 balls and chill in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken breast-side up on the largest roasting tray you have and rub the bird all over with 30g/1oz duck fat. Season well with salt and pepper. To make the vegetables, use a sharp knife cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin and add them to the tray. Place a dollop of the remaining duck fat on each potato and some sea salt. Roast in the oven with the chicken for 15 minutes. Carefully remove the tray from the oven and place the carrots in one section, the parsnips in another and add any fat you may have left over (don’t worry if you’ve used it all up – there will be some in the tray). Put the tray back in the oven for another 15 minutes. Carefully remove the tray again, mix the vegetables in each corner and baste with any fat that has formed in the tray. Finally, add the Brussels sprouts and reserved stuffing balls and scatter over the garlic cloves. Sprinkle with sea salt and return to the oven for another 15 minutes. Reduce the heat to 180C/160C Fan/Gas 4, rotate the tray in the oven so the bird cooks evenly and roast for the last 10 minutes. Check the bird is cooked – the best way is to insert a small knife into the thick part of the breast and the thigh and check the juices run clear with no traces of pink. Turn the oven off, open the door and rest the chicken for 10 minutes before carving. To make the gravy, make a stock by boiling the giblets, neck, wing tips, carrot, onion, celery, thyme, bay leaf, parsley and water in a large saucepan. Bring to the boil, them simmer for 30–40 minutes. Mix the cornflour with 1–2 tablespoon water in a small bowl. Strain the stock and stir in the cornflour mixture to thicken to a gravy. Serve the carved chicken with the stuffing, vegetables and gravy. To make the stuffing, heat 30g/1oz duck fat in a large frying pan and fry the shallot over a medium–low heat for about 3 minutes. Add the garlic and fry for 1 minute. Add the cashews and chorizo and fry for 3 minutes, stirring frequently. Add the pears and sage and fry for 2 minutes. Finally, add the bread cubes and parsley. Mix well and pour in 250ml/9fl oz boiling water. Season with 1 teaspoon salt and ½ teaspoon pepper, mix and then remove from the heat. Cover and set aside for 20 minutes. To make the stuffing, heat 30g/1oz duck fat in a large frying pan and fry the shallot over a medium–low heat for about 3 minutes. Add the garlic and fry for 1 minute. Add the cashews and chorizo and fry for 3 minutes, stirring frequently. Add the pears and sage and fry for 2 minutes. Finally, add the bread cubes and parsley. Mix well and pour in 250ml/9fl oz boiling water. Season with 1 teaspoon salt and ½ teaspoon pepper, mix and then remove from the heat. Cover and set aside for 20 minutes. Once the stuffing is cold and you can handle it easily, fill the cavity of the chicken with as much of the mixture as possible, pressing it in to condense. Roll the remaining stuffing into 4–6 balls and chill in the fridge. Once the stuffing is cold and you can handle it easily, fill the cavity of the chicken with as much of the mixture as possible, pressing it in to condense. Roll the remaining stuffing into 4–6 balls and chill in the fridge. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken breast-side up on the largest roasting tray you have and rub the bird all over with 30g/1oz duck fat. Season well with salt and pepper. Preheat the oven to 200C/180C Fan/Gas 6. Place the chicken breast-side up on the largest roasting tray you have and rub the bird all over with 30g/1oz duck fat. Season well with salt and pepper. To make the vegetables, use a sharp knife cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin and add them to the tray. Place a dollop of the remaining duck fat on each potato and some sea salt. Roast in the oven with the chicken for 15 minutes. To make the vegetables, use a sharp knife cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin and add them to the tray. Place a dollop of the remaining duck fat on each potato and some sea salt. Roast in the oven with the chicken for 15 minutes. Carefully remove the tray from the oven and place the carrots in one section, the parsnips in another and add any fat you may have left over (don’t worry if you’ve used it all up – there will be some in the tray). Put the tray back in the oven for another 15 minutes. Carefully remove the tray again, mix the vegetables in each corner and baste with any fat that has formed in the tray. Finally, add the Brussels sprouts and reserved stuffing balls and scatter over the garlic cloves. Sprinkle with sea salt and return to the oven for another 15 minutes. Carefully remove the tray from the oven and place the carrots in one section, the parsnips in another and add any fat you may have left over (don’t worry if you’ve used it all up – there will be some in the tray). Put the tray back in the oven for another 15 minutes. Carefully remove the tray again, mix the vegetables in each corner and baste with any fat that has formed in the tray. Finally, add the Brussels sprouts and reserved stuffing balls and scatter over the garlic cloves. Sprinkle with sea salt and return to the oven for another 15 minutes. Reduce the heat to 180C/160C Fan/Gas 4, rotate the tray in the oven so the bird cooks evenly and roast for the last 10 minutes. Check the bird is cooked – the best way is to insert a small knife into the thick part of the breast and the thigh and check the juices run clear with no traces of pink. Turn the oven off, open the door and rest the chicken for 10 minutes before carving. Reduce the heat to 180C/160C Fan/Gas 4, rotate the tray in the oven so the bird cooks evenly and roast for the last 10 minutes. Check the bird is cooked – the best way is to insert a small knife into the thick part of the breast and the thigh and check the juices run clear with no traces of pink. Turn the oven off, open the door and rest the chicken for 10 minutes before carving. To make the gravy, make a stock by boiling the giblets, neck, wing tips, carrot, onion, celery, thyme, bay leaf, parsley and water in a large saucepan. Bring to the boil, them simmer for 30–40 minutes. Mix the cornflour with 1–2 tablespoon water in a small bowl. Strain the stock and stir in the cornflour mixture to thicken to a gravy. To make the gravy, make a stock by boiling the giblets, neck, wing tips, carrot, onion, celery, thyme, bay leaf, parsley and water in a large saucepan. Bring to the boil, them simmer for 30–40 minutes. Mix the cornflour with 1–2 tablespoon water in a small bowl. Strain the stock and stir in the cornflour mixture to thicken to a gravy. Serve the carved chicken with the stuffing, vegetables and gravy. Serve the carved chicken with the stuffing, vegetables and gravy."
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ab1a6d329d36fed01ec26dbacc935ef66c060603936189b06daad200d7cdc592
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Budget Christmas dinner recipe
Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Drain the potatoes in a colander and let them stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast.Add 3 tablespoons of the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray (or two smaller trays). Place the chicken on another baking tray or in a roasting tin (pick a tray with sides, so the roasting juices don't run off). Snip off any trussing string from the chicken, season with salt and pepper and sprinkle with the dried herbs, if using. Roast the chicken and potatoes on two shelves in the oven for 20 minutes.Put the bacon rashers on a board and cut lengthways through four of them to make 8 slender rashers. Wrap a piece around each sausage. Make up the stuffing mix using the 175ml just-boiled water then leave to stand for 5 minutes before rolling into 8 small balls.Take the tins out of the oven, place the bacon wrapped sausages around the chicken. Turn the potatoes and add the carrots and stuffing balls to the same tray. Drizzle the carrots with the remaining oil and return both tins to the oven for a further 20 minutes.Take the tins out of the oven, turn the vegetables and stuffing balls. Turn the sausages and return both trays to the oven for a further 20 minutes, or until the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is larger than the suggested size, it will take longer to cook.) Transfer the chicken to a serving platter or board, cover with foil and a couple of tea towels to keep warm and rest for 10–15 minutes. Transfer the roasted vegetables, stuffing balls and sausages to serving dishes and keep warm. (If you turn off the oven and leave the door slightly ajar, you can keep them warm inside – and you can warm your plates and serving dishes at the same time.)To make the gravy, stir the flour into the fat and cooking juices in the roasting tin used to cook the chicken. Stir in half the stock, using a wooden spoon or spatula to scrape up all the pan juices. Pour into a small saucepan, add the rest of the stock and simmer gently for 2–3 minutes or until thickened, stirring occasionally. Season to taste and pass through a sieve into a warmed gravy jug. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full power for 4–5 minutes, or until tender. Season with salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full power for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Carve the chicken and serve with the roasted vegetables, stuffing, sprouts, peas and gravy. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Drain the potatoes in a colander and let them stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Drain the potatoes in a colander and let them stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add 3 tablespoons of the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray (or two smaller trays). Add 3 tablespoons of the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray (or two smaller trays). Place the chicken on another baking tray or in a roasting tin (pick a tray with sides, so the roasting juices don't run off). Snip off any trussing string from the chicken, season with salt and pepper and sprinkle with the dried herbs, if using. Roast the chicken and potatoes on two shelves in the oven for 20 minutes. Place the chicken on another baking tray or in a roasting tin (pick a tray with sides, so the roasting juices don't run off). Snip off any trussing string from the chicken, season with salt and pepper and sprinkle with the dried herbs, if using. Roast the chicken and potatoes on two shelves in the oven for 20 minutes. Put the bacon rashers on a board and cut lengthways through four of them to make 8 slender rashers. Wrap a piece around each sausage. Put the bacon rashers on a board and cut lengthways through four of them to make 8 slender rashers. Wrap a piece around each sausage. Make up the stuffing mix using the 175ml just-boiled water then leave to stand for 5 minutes before rolling into 8 small balls. Make up the stuffing mix using the 175ml just-boiled water then leave to stand for 5 minutes before rolling into 8 small balls. Take the tins out of the oven, place the bacon wrapped sausages around the chicken. Turn the potatoes and add the carrots and stuffing balls to the same tray. Drizzle the carrots with the remaining oil and return both tins to the oven for a further 20 minutes. Take the tins out of the oven, place the bacon wrapped sausages around the chicken. Turn the potatoes and add the carrots and stuffing balls to the same tray. Drizzle the carrots with the remaining oil and return both tins to the oven for a further 20 minutes. Take the tins out of the oven, turn the vegetables and stuffing balls. Turn the sausages and return both trays to the oven for a further 20 minutes, or until the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is larger than the suggested size, it will take longer to cook.) Take the tins out of the oven, turn the vegetables and stuffing balls. Turn the sausages and return both trays to the oven for a further 20 minutes, or until the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is larger than the suggested size, it will take longer to cook.) Transfer the chicken to a serving platter or board, cover with foil and a couple of tea towels to keep warm and rest for 10–15 minutes. Transfer the chicken to a serving platter or board, cover with foil and a couple of tea towels to keep warm and rest for 10–15 minutes. Transfer the roasted vegetables, stuffing balls and sausages to serving dishes and keep warm. (If you turn off the oven and leave the door slightly ajar, you can keep them warm inside – and you can warm your plates and serving dishes at the same time.) Transfer the roasted vegetables, stuffing balls and sausages to serving dishes and keep warm. (If you turn off the oven and leave the door slightly ajar, you can keep them warm inside – and you can warm your plates and serving dishes at the same time.) To make the gravy, stir the flour into the fat and cooking juices in the roasting tin used to cook the chicken. Stir in half the stock, using a wooden spoon or spatula to scrape up all the pan juices. Pour into a small saucepan, add the rest of the stock and simmer gently for 2–3 minutes or until thickened, stirring occasionally. Season to taste and pass through a sieve into a warmed gravy jug. To make the gravy, stir the flour into the fat and cooking juices in the roasting tin used to cook the chicken. Stir in half the stock, using a wooden spoon or spatula to scrape up all the pan juices. Pour into a small saucepan, add the rest of the stock and simmer gently for 2–3 minutes or until thickened, stirring occasionally. Season to taste and pass through a sieve into a warmed gravy jug. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full power for 4–5 minutes, or until tender. Season with salt and ground black pepper. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full power for 4–5 minutes, or until tender. Season with salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full power for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Put the peas in a microwaveable serving dish, cover and microwave on full power for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Carve the chicken and serve with the roasted vegetables, stuffing, sprouts, peas and gravy. Carve the chicken and serve with the roasted vegetables, stuffing, sprouts, peas and gravy.
|
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"url": "https://www.bbc.co.uk/food/recipes/budget_christmas_dinner_51479",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Budget Christmas dinner recipe",
"content": "Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Drain the potatoes in a colander and let them stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast.Add 3 tablespoons of the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray (or two smaller trays). Place the chicken on another baking tray or in a roasting tin (pick a tray with sides, so the roasting juices don't run off). Snip off any trussing string from the chicken, season with salt and pepper and sprinkle with the dried herbs, if using. Roast the chicken and potatoes on two shelves in the oven for 20 minutes.Put the bacon rashers on a board and cut lengthways through four of them to make 8 slender rashers. Wrap a piece around each sausage. Make up the stuffing mix using the 175ml just-boiled water then leave to stand for 5 minutes before rolling into 8 small balls.Take the tins out of the oven, place the bacon wrapped sausages around the chicken. Turn the potatoes and add the carrots and stuffing balls to the same tray. Drizzle the carrots with the remaining oil and return both tins to the oven for a further 20 minutes.Take the tins out of the oven, turn the vegetables and stuffing balls. Turn the sausages and return both trays to the oven for a further 20 minutes, or until the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is larger than the suggested size, it will take longer to cook.) Transfer the chicken to a serving platter or board, cover with foil and a couple of tea towels to keep warm and rest for 10–15 minutes. Transfer the roasted vegetables, stuffing balls and sausages to serving dishes and keep warm. (If you turn off the oven and leave the door slightly ajar, you can keep them warm inside – and you can warm your plates and serving dishes at the same time.)To make the gravy, stir the flour into the fat and cooking juices in the roasting tin used to cook the chicken. Stir in half the stock, using a wooden spoon or spatula to scrape up all the pan juices. Pour into a small saucepan, add the rest of the stock and simmer gently for 2–3 minutes or until thickened, stirring occasionally. Season to taste and pass through a sieve into a warmed gravy jug. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full power for 4–5 minutes, or until tender. Season with salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full power for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Carve the chicken and serve with the roasted vegetables, stuffing, sprouts, peas and gravy. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Put the potatoes in a large saucepan, cover with water and a lid. Place over a high heat and bring to the boil. Reduce the heat and simmer for 5 minutes. Preheat the oven to 210C/190C Fan/Gas 6½. Drain the potatoes in a colander and let them stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Drain the potatoes in a colander and let them stand for 5 minutes, then return to the saucepan and shake vigorously to knock the potatoes about and scuff up the surface – this will make them much crisper when they roast. Add 3 tablespoons of the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray (or two smaller trays). Add 3 tablespoons of the oil, season well with salt and pepper and toss together. Scatter the potatoes over a large baking tray (or two smaller trays). Place the chicken on another baking tray or in a roasting tin (pick a tray with sides, so the roasting juices don't run off). Snip off any trussing string from the chicken, season with salt and pepper and sprinkle with the dried herbs, if using. Roast the chicken and potatoes on two shelves in the oven for 20 minutes. Place the chicken on another baking tray or in a roasting tin (pick a tray with sides, so the roasting juices don't run off). Snip off any trussing string from the chicken, season with salt and pepper and sprinkle with the dried herbs, if using. Roast the chicken and potatoes on two shelves in the oven for 20 minutes. Put the bacon rashers on a board and cut lengthways through four of them to make 8 slender rashers. Wrap a piece around each sausage. Put the bacon rashers on a board and cut lengthways through four of them to make 8 slender rashers. Wrap a piece around each sausage. Make up the stuffing mix using the 175ml just-boiled water then leave to stand for 5 minutes before rolling into 8 small balls. Make up the stuffing mix using the 175ml just-boiled water then leave to stand for 5 minutes before rolling into 8 small balls. Take the tins out of the oven, place the bacon wrapped sausages around the chicken. Turn the potatoes and add the carrots and stuffing balls to the same tray. Drizzle the carrots with the remaining oil and return both tins to the oven for a further 20 minutes. Take the tins out of the oven, place the bacon wrapped sausages around the chicken. Turn the potatoes and add the carrots and stuffing balls to the same tray. Drizzle the carrots with the remaining oil and return both tins to the oven for a further 20 minutes. Take the tins out of the oven, turn the vegetables and stuffing balls. Turn the sausages and return both trays to the oven for a further 20 minutes, or until the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is larger than the suggested size, it will take longer to cook.) Take the tins out of the oven, turn the vegetables and stuffing balls. Turn the sausages and return both trays to the oven for a further 20 minutes, or until the chicken is thoroughly cooked and the juices run clear when the thickest parts of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is larger than the suggested size, it will take longer to cook.) Transfer the chicken to a serving platter or board, cover with foil and a couple of tea towels to keep warm and rest for 10–15 minutes. Transfer the chicken to a serving platter or board, cover with foil and a couple of tea towels to keep warm and rest for 10–15 minutes. Transfer the roasted vegetables, stuffing balls and sausages to serving dishes and keep warm. (If you turn off the oven and leave the door slightly ajar, you can keep them warm inside – and you can warm your plates and serving dishes at the same time.) Transfer the roasted vegetables, stuffing balls and sausages to serving dishes and keep warm. (If you turn off the oven and leave the door slightly ajar, you can keep them warm inside – and you can warm your plates and serving dishes at the same time.) To make the gravy, stir the flour into the fat and cooking juices in the roasting tin used to cook the chicken. Stir in half the stock, using a wooden spoon or spatula to scrape up all the pan juices. Pour into a small saucepan, add the rest of the stock and simmer gently for 2–3 minutes or until thickened, stirring occasionally. Season to taste and pass through a sieve into a warmed gravy jug. To make the gravy, stir the flour into the fat and cooking juices in the roasting tin used to cook the chicken. Stir in half the stock, using a wooden spoon or spatula to scrape up all the pan juices. Pour into a small saucepan, add the rest of the stock and simmer gently for 2–3 minutes or until thickened, stirring occasionally. Season to taste and pass through a sieve into a warmed gravy jug. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full power for 4–5 minutes, or until tender. Season with salt and ground black pepper. Put the Brussels sprouts into a microwaveable serving dish, add 3 tablespoons water, cover and cook on full power for 4–5 minutes, or until tender. Season with salt and ground black pepper. Put the peas in a microwaveable serving dish, cover and microwave on full power for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Put the peas in a microwaveable serving dish, cover and microwave on full power for 4–5 minutes, or until hot. (You can boil the sprouts and peas if you prefer.) Carve the chicken and serve with the roasted vegetables, stuffing, sprouts, peas and gravy. Carve the chicken and serve with the roasted vegetables, stuffing, sprouts, peas and gravy."
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775bdd4231cd0bc430c12f958f0ed6328ec35b1d871f1babda056ae2d52f017b
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Spiced cauliflower cheese recipe
An average of 4.2 out of 5 stars from 6 ratings Serve this spicy take on cauliflower cheese with spiced pork chops, or just on its own with a big hunk of crusty bread. 1 large cauliflower, separated into floretsglug of extra virgin olive oil1 tsp salt1 tsp ground black pepper1 tsp ground cumin2 tsp ground paprika1 tsp fennel seeds, crushed1 red chilli, seeds removed, chopped2 tsp honey1 lemon, zest and 4 tsp juice100g/3½oz emmental cheese, grated 50g/1¾oz Gruyère cheese, grated (or more emmental to keep it vegetarian) 1 large cauliflower, separated into florets glug of extra virgin olive oil 1 tsp salt 1 tsp ground black pepper 1 tsp ground cumin 2 tsp ground paprika 1 tsp fennel seeds, crushed 1 red chilli, seeds removed, chopped 2 tsp honey 1 lemon, zest and 4 tsp juice 100g/3½oz emmental cheese, grated 50g/1¾oz Gruyère cheese, grated (or more emmental to keep it vegetarian) Method Preheat the oven to 190C/170C Fan/Gas 5.Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Recipe tips As soon as the dish comes out of the oven, you could pour some truffle oil over the cheese to give the cauliflower an even deeper earthy note.
|
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_roasted_39752",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spiced cauliflower cheese recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings Serve this spicy take on cauliflower cheese with spiced pork chops, or just on its own with a big hunk of crusty bread. 1 large cauliflower, separated into floretsglug of extra virgin olive oil1 tsp salt1 tsp ground black pepper1 tsp ground cumin2 tsp ground paprika1 tsp fennel seeds, crushed1 red chilli, seeds removed, chopped2 tsp honey1 lemon, zest and 4 tsp juice100g/3½oz emmental cheese, grated 50g/1¾oz Gruyère cheese, grated (or more emmental to keep it vegetarian) 1 large cauliflower, separated into florets glug of extra virgin olive oil 1 tsp salt 1 tsp ground black pepper 1 tsp ground cumin 2 tsp ground paprika 1 tsp fennel seeds, crushed 1 red chilli, seeds removed, chopped 2 tsp honey 1 lemon, zest and 4 tsp juice 100g/3½oz emmental cheese, grated 50g/1¾oz Gruyère cheese, grated (or more emmental to keep it vegetarian) Method Preheat the oven to 190C/170C Fan/Gas 5.Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the florets in salted, boiling water and cook for 5 minutes. Drain and place the florets into a large mixing bowl. Add the olive oil, salt, pepper, cumin, paprika and fennel seeds. Coat the blanched florets thoroughly. Add the red chilli, honey and lemon juice. Coat the cauliflower with the mixture again, being gentle to ensure the florets remain in tact. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Place the cauliflower into a large ovenproof dish. Roast for 15 minutes or so until golden-brown. Remove from the oven and sprinkle over the lemon zest and then the cheese. Return to the oven and roast until the cheese is bubbling and has a little colour. Serve. Recipe tips As soon as the dish comes out of the oven, you could pour some truffle oil over the cheese to give the cauliflower an even deeper earthy note."
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27caa2cd86179dd6a470584073d699b30e7262c5c05fdd2f42ef7e4920f70ce7
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How to make cauliflower cheese recipe
An average of 4.8 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cauliflower_cheese_92618_16x9.jpg Everyone should know how to make cauliflower cheese. And don't stop at cauliflower! It's the perfect way to use up odds and ends of veg from the fridge too. Maybe add a small splash of white wine to the cheese sauce for a grown-up fondue flavour. You also use the green leaves from the cauliflower, because they are so delicious! 1 medium cauliflower (around 700g/1lb 9oz), cut into florets, stem sliced and green outer leaves thickly shredded50g/1¾oz butter50g/1¾oz plain flour (or gluten-free plain flour)500ml/18fl oz milk120g/4½oz mature cheddar, coarsely grated1 tsp English or Dijon mustardflaked sea salt and ground black pepper 1 medium cauliflower (around 700g/1lb 9oz), cut into florets, stem sliced and green outer leaves thickly shredded 50g/1¾oz butter 50g/1¾oz plain flour (or gluten-free plain flour) 500ml/18fl oz milk 120g/4½oz mature cheddar, coarsely grated 1 tsp English or Dijon mustard flaked sea salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Half fill a large saucepan with water and bring to the boil. Add the florets, leaves and sliced stem for 4–5 minutes or until the florets are just tender when tested with the tip of knife. Drain in a colander and tip into a shallow baking dish.Put the butter, flour and milk in a medium saucepan. Whisk together with over a medium heat for 3–4 minutes, or until smooth and thick. Add roughly half of the grated cheese and the mustard. Cook for 1 minute, stirring constantly until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper. Pour the cheese sauce over the cooked cauliflower and sprinkle with the remaining cheese.Place on a baking tray and bake for 20 minutes, or until lightly browned and bubbling. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Half fill a large saucepan with water and bring to the boil. Add the florets, leaves and sliced stem for 4–5 minutes or until the florets are just tender when tested with the tip of knife. Drain in a colander and tip into a shallow baking dish. Half fill a large saucepan with water and bring to the boil. Add the florets, leaves and sliced stem for 4–5 minutes or until the florets are just tender when tested with the tip of knife. Drain in a colander and tip into a shallow baking dish. Put the butter, flour and milk in a medium saucepan. Whisk together with over a medium heat for 3–4 minutes, or until smooth and thick. Put the butter, flour and milk in a medium saucepan. Whisk together with over a medium heat for 3–4 minutes, or until smooth and thick. Add roughly half of the grated cheese and the mustard. Cook for 1 minute, stirring constantly until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper. Add roughly half of the grated cheese and the mustard. Cook for 1 minute, stirring constantly until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper. Pour the cheese sauce over the cooked cauliflower and sprinkle with the remaining cheese. Pour the cheese sauce over the cooked cauliflower and sprinkle with the remaining cheese. Place on a baking tray and bake for 20 minutes, or until lightly browned and bubbling. Serve. Place on a baking tray and bake for 20 minutes, or until lightly browned and bubbling. Serve. Recipe tips For a crunchy topping, sprinkle the sauce-covered cauliflower with dried breadcrumbs, or small pieces of bread before scattering over the grated cheese. Use gluten-free plain flour to make a gluten-free cauliflower cheese. If you have any leftovers of the cauliflower cheese, make soup: put the leftovers in a saucepan and add hot vegetable stock. Bring to a simmer then remove from the heat and blitz with a stick blender until smooth. Ladle into bowls and serve as a creamy cauliflower soup with hunks of warm crusty bread. Alternatively, warm leftovers in the microwave and spread onto toast or spoon into jacket potatoes. Sprinkle with extra grated cheese and pop under the grill until browned.
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"url": "https://www.bbc.co.uk/food/recipes/cauliflower_cheese_92618",
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"delivery_version": "v1.0",
"title": "How to make cauliflower cheese recipe",
"content": "An average of 4.8 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cauliflower_cheese_92618_16x9.jpg Everyone should know how to make cauliflower cheese. And don't stop at cauliflower! It's the perfect way to use up odds and ends of veg from the fridge too. Maybe add a small splash of white wine to the cheese sauce for a grown-up fondue flavour. You also use the green leaves from the cauliflower, because they are so delicious! 1 medium cauliflower (around 700g/1lb 9oz), cut into florets, stem sliced and green outer leaves thickly shredded50g/1¾oz butter50g/1¾oz plain flour (or gluten-free plain flour)500ml/18fl oz milk120g/4½oz mature cheddar, coarsely grated1 tsp English or Dijon mustardflaked sea salt and ground black pepper 1 medium cauliflower (around 700g/1lb 9oz), cut into florets, stem sliced and green outer leaves thickly shredded 50g/1¾oz butter 50g/1¾oz plain flour (or gluten-free plain flour) 500ml/18fl oz milk 120g/4½oz mature cheddar, coarsely grated 1 tsp English or Dijon mustard flaked sea salt and ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Half fill a large saucepan with water and bring to the boil. Add the florets, leaves and sliced stem for 4–5 minutes or until the florets are just tender when tested with the tip of knife. Drain in a colander and tip into a shallow baking dish.Put the butter, flour and milk in a medium saucepan. Whisk together with over a medium heat for 3–4 minutes, or until smooth and thick. Add roughly half of the grated cheese and the mustard. Cook for 1 minute, stirring constantly until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper. Pour the cheese sauce over the cooked cauliflower and sprinkle with the remaining cheese.Place on a baking tray and bake for 20 minutes, or until lightly browned and bubbling. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Half fill a large saucepan with water and bring to the boil. Add the florets, leaves and sliced stem for 4–5 minutes or until the florets are just tender when tested with the tip of knife. Drain in a colander and tip into a shallow baking dish. Half fill a large saucepan with water and bring to the boil. Add the florets, leaves and sliced stem for 4–5 minutes or until the florets are just tender when tested with the tip of knife. Drain in a colander and tip into a shallow baking dish. Put the butter, flour and milk in a medium saucepan. Whisk together with over a medium heat for 3–4 minutes, or until smooth and thick. Put the butter, flour and milk in a medium saucepan. Whisk together with over a medium heat for 3–4 minutes, or until smooth and thick. Add roughly half of the grated cheese and the mustard. Cook for 1 minute, stirring constantly until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper. Add roughly half of the grated cheese and the mustard. Cook for 1 minute, stirring constantly until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper. Pour the cheese sauce over the cooked cauliflower and sprinkle with the remaining cheese. Pour the cheese sauce over the cooked cauliflower and sprinkle with the remaining cheese. Place on a baking tray and bake for 20 minutes, or until lightly browned and bubbling. Serve. Place on a baking tray and bake for 20 minutes, or until lightly browned and bubbling. Serve. Recipe tips For a crunchy topping, sprinkle the sauce-covered cauliflower with dried breadcrumbs, or small pieces of bread before scattering over the grated cheese. Use gluten-free plain flour to make a gluten-free cauliflower cheese. If you have any leftovers of the cauliflower cheese, make soup: put the leftovers in a saucepan and add hot vegetable stock. Bring to a simmer then remove from the heat and blitz with a stick blender until smooth. Ladle into bowls and serve as a creamy cauliflower soup with hunks of warm crusty bread. Alternatively, warm leftovers in the microwave and spread onto toast or spoon into jacket potatoes. Sprinkle with extra grated cheese and pop under the grill until browned."
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a1c6eca791db00b3391e617d0676ba99f30155427d52f1b37fc7feba2f99c8df
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Cauliflower and broccoli cheese recipe
An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_broccoli_93405_16x9.jpg This is such a comforting classic – and the combination of cauliflower and broccoli makes sure this dish stands up in its own as a main course and not just as a side. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.19 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ cauliflower head, smallest tender leaves reserved½ broccoli head10g butter10g plain flour1 tsp Dijon mustard125ml/4fl oz full-fat milk 40g/1½oz cheddar, gratedsalt and ground black pepper ½ cauliflower head, smallest tender leaves reserved ½ broccoli head 10g butter 10g plain flour 1 tsp Dijon mustard 125ml/4fl oz full-fat milk 40g/1½oz cheddar, grated salt and ground black pepper Method Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside.In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside. Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside. In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Recipe tips If this is the first dish with cauliflower you are making in the vegetarian meal plan, it’s best to halve the cauliflower now and remove all the leaves. Reserve the tender ones for this recipe, and keep the green outer leaves in the fridge for the Pasta e ceci recipe. The rest of the cauliflower and broccoli will be used in other recipes in the meal plan.
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"content": "An average of 4.4 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_broccoli_93405_16x9.jpg This is such a comforting classic – and the combination of cauliflower and broccoli makes sure this dish stands up in its own as a main course and not just as a side. This recipe is part of a Budget vegetarian meal plan for one. In October 2023 this recipe was costed at an average of £2.19 when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard. ½ cauliflower head, smallest tender leaves reserved½ broccoli head10g butter10g plain flour1 tsp Dijon mustard125ml/4fl oz full-fat milk 40g/1½oz cheddar, gratedsalt and ground black pepper ½ cauliflower head, smallest tender leaves reserved ½ broccoli head 10g butter 10g plain flour 1 tsp Dijon mustard 125ml/4fl oz full-fat milk 40g/1½oz cheddar, grated salt and ground black pepper Method Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside.In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside. Break the cauliflower and broccoli into florets, and slice the stalks. Bring a saucepan of water to the boil, season heavily with salt and boil the vegetables for 2 minutes until just tender. Drain and set aside. In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. In a small saucepan, melt the butter and then add the plain flour. Stir well to combine and cook for 1 minute until it begins to bubble. Add the mustard, then slowly drizzle in the milk, whisking well between each addition. Boil for 1 minute after all the milk has been added, until the sauce has thickened. It should be just thicker than double cream – if it seems too thick, add 2–3 tablespoons water. Turn off the heat, add 30g/1oz cheese and stir. Season with salt and pepper. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Preheat the grill to its highest setting. Transfer the broccoli and cauliflower florets and stalks to a small ovenproof dish. Nestle in the small cauliflower leaves. Pour the sauce over the vegetables and sprinkle over the remaining cheese. Grill for 2 minutes until golden and bubbling. If you don’t have a grill, simply pour the cheese sauce over the vegetables, sprinkle with cheese and enjoy. Recipe tips If this is the first dish with cauliflower you are making in the vegetarian meal plan, it’s best to halve the cauliflower now and remove all the leaves. Reserve the tender ones for this recipe, and keep the green outer leaves in the fridge for the Pasta e ceci recipe. The rest of the cauliflower and broccoli will be used in other recipes in the meal plan."
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1969a6a43b85bf0d739274bcd51c26a0095a38f6e15f0d0f9db1c2bd4e942f59
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Whole roasted cauliflower cheese recipe
To make the garlic butter breadcrumbs, preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Place the breadcrumbs and garlic in a small bowl and season lightly with salt and pepper. Using the large holes of a cheese grater, grate in the butter then combine thoroughly with the breadcrumbs using your fingertips. Scatter onto a baking tray. If using an air fryer, choose one that fits inside or use a piece of baking paper instead.Cook for 8–10 minutes in the oven or 4 minutes in the air fryer, stirring once at the halfway point, until golden-brown all over. Remove and leave to cool before combining with the chopped parsley.To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. Trim the cauliflower stem so it can sit flat but keep as many of the outside green leaves intact as possible. Cut a deep cross up into the stem. In a large pan, bring 4cm/1½in water to a boil on the hob. Carefully lower in the cauliflower and cook with a lid on for 12 minutes, then remove it to a plate and leave to steam for 5 minutes. (If cooking the larger cauliflower leaves, remove them at this point and set them aside ready to put in the oven for the final 10–15 minutes of roasting.)Brush all over with the olive oil, season generously with salt and pepper, and roast for 40–45 minutes in the oven, or 30 minutes in the air fryer, checking halfway through. When cooked, it should be golden-brown all over. While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese has melted, turn off the heat. To serve, place the roasted cauliflower in a deep serving dish. Pour the warm sauce over the cauliflower and sprinkle over the garlic buttered breadcrumbs. Divide into wedges at the table, each topped generously with the sauce and breadcrumbs. To make the garlic butter breadcrumbs, preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. To make the garlic butter breadcrumbs, preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Place the breadcrumbs and garlic in a small bowl and season lightly with salt and pepper. Using the large holes of a cheese grater, grate in the butter then combine thoroughly with the breadcrumbs using your fingertips. Place the breadcrumbs and garlic in a small bowl and season lightly with salt and pepper. Using the large holes of a cheese grater, grate in the butter then combine thoroughly with the breadcrumbs using your fingertips. Scatter onto a baking tray. If using an air fryer, choose one that fits inside or use a piece of baking paper instead. Scatter onto a baking tray. If using an air fryer, choose one that fits inside or use a piece of baking paper instead. Cook for 8–10 minutes in the oven or 4 minutes in the air fryer, stirring once at the halfway point, until golden-brown all over. Remove and leave to cool before combining with the chopped parsley. Cook for 8–10 minutes in the oven or 4 minutes in the air fryer, stirring once at the halfway point, until golden-brown all over. Remove and leave to cool before combining with the chopped parsley. To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. Trim the cauliflower stem so it can sit flat but keep as many of the outside green leaves intact as possible. Cut a deep cross up into the stem. Trim the cauliflower stem so it can sit flat but keep as many of the outside green leaves intact as possible. Cut a deep cross up into the stem. In a large pan, bring 4cm/1½in water to a boil on the hob. Carefully lower in the cauliflower and cook with a lid on for 12 minutes, then remove it to a plate and leave to steam for 5 minutes. (If cooking the larger cauliflower leaves, remove them at this point and set them aside ready to put in the oven for the final 10–15 minutes of roasting.) In a large pan, bring 4cm/1½in water to a boil on the hob. Carefully lower in the cauliflower and cook with a lid on for 12 minutes, then remove it to a plate and leave to steam for 5 minutes. (If cooking the larger cauliflower leaves, remove them at this point and set them aside ready to put in the oven for the final 10–15 minutes of roasting.) Brush all over with the olive oil, season generously with salt and pepper, and roast for 40–45 minutes in the oven, or 30 minutes in the air fryer, checking halfway through. When cooked, it should be golden-brown all over. Brush all over with the olive oil, season generously with salt and pepper, and roast for 40–45 minutes in the oven, or 30 minutes in the air fryer, checking halfway through. When cooked, it should be golden-brown all over. While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese has melted, turn off the heat. While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese has melted, turn off the heat. To serve, place the roasted cauliflower in a deep serving dish. Pour the warm sauce over the cauliflower and sprinkle over the garlic buttered breadcrumbs. Divide into wedges at the table, each topped generously with the sauce and breadcrumbs. To serve, place the roasted cauliflower in a deep serving dish. Pour the warm sauce over the cauliflower and sprinkle over the garlic buttered breadcrumbs. Divide into wedges at the table, each topped generously with the sauce and breadcrumbs.
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"content": "To make the garlic butter breadcrumbs, preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Place the breadcrumbs and garlic in a small bowl and season lightly with salt and pepper. Using the large holes of a cheese grater, grate in the butter then combine thoroughly with the breadcrumbs using your fingertips. Scatter onto a baking tray. If using an air fryer, choose one that fits inside or use a piece of baking paper instead.Cook for 8–10 minutes in the oven or 4 minutes in the air fryer, stirring once at the halfway point, until golden-brown all over. Remove and leave to cool before combining with the chopped parsley.To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. Trim the cauliflower stem so it can sit flat but keep as many of the outside green leaves intact as possible. Cut a deep cross up into the stem. In a large pan, bring 4cm/1½in water to a boil on the hob. Carefully lower in the cauliflower and cook with a lid on for 12 minutes, then remove it to a plate and leave to steam for 5 minutes. (If cooking the larger cauliflower leaves, remove them at this point and set them aside ready to put in the oven for the final 10–15 minutes of roasting.)Brush all over with the olive oil, season generously with salt and pepper, and roast for 40–45 minutes in the oven, or 30 minutes in the air fryer, checking halfway through. When cooked, it should be golden-brown all over. While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese has melted, turn off the heat. To serve, place the roasted cauliflower in a deep serving dish. Pour the warm sauce over the cauliflower and sprinkle over the garlic buttered breadcrumbs. Divide into wedges at the table, each topped generously with the sauce and breadcrumbs. To make the garlic butter breadcrumbs, preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. To make the garlic butter breadcrumbs, preheat the oven to 200C/180C Fan/Gas 6, or the air fryer to 180C. Place the breadcrumbs and garlic in a small bowl and season lightly with salt and pepper. Using the large holes of a cheese grater, grate in the butter then combine thoroughly with the breadcrumbs using your fingertips. Place the breadcrumbs and garlic in a small bowl and season lightly with salt and pepper. Using the large holes of a cheese grater, grate in the butter then combine thoroughly with the breadcrumbs using your fingertips. Scatter onto a baking tray. If using an air fryer, choose one that fits inside or use a piece of baking paper instead. Scatter onto a baking tray. If using an air fryer, choose one that fits inside or use a piece of baking paper instead. Cook for 8–10 minutes in the oven or 4 minutes in the air fryer, stirring once at the halfway point, until golden-brown all over. Remove and leave to cool before combining with the chopped parsley. Cook for 8–10 minutes in the oven or 4 minutes in the air fryer, stirring once at the halfway point, until golden-brown all over. Remove and leave to cool before combining with the chopped parsley. To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. To make the roasted cauliflower, turn the oven down to 190C/170C Fan/Gas 5, or air fryer to 170C. Trim the cauliflower stem so it can sit flat but keep as many of the outside green leaves intact as possible. Cut a deep cross up into the stem. Trim the cauliflower stem so it can sit flat but keep as many of the outside green leaves intact as possible. Cut a deep cross up into the stem. In a large pan, bring 4cm/1½in water to a boil on the hob. Carefully lower in the cauliflower and cook with a lid on for 12 minutes, then remove it to a plate and leave to steam for 5 minutes. (If cooking the larger cauliflower leaves, remove them at this point and set them aside ready to put in the oven for the final 10–15 minutes of roasting.) In a large pan, bring 4cm/1½in water to a boil on the hob. Carefully lower in the cauliflower and cook with a lid on for 12 minutes, then remove it to a plate and leave to steam for 5 minutes. (If cooking the larger cauliflower leaves, remove them at this point and set them aside ready to put in the oven for the final 10–15 minutes of roasting.) Brush all over with the olive oil, season generously with salt and pepper, and roast for 40–45 minutes in the oven, or 30 minutes in the air fryer, checking halfway through. When cooked, it should be golden-brown all over. Brush all over with the olive oil, season generously with salt and pepper, and roast for 40–45 minutes in the oven, or 30 minutes in the air fryer, checking halfway through. When cooked, it should be golden-brown all over. While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese has melted, turn off the heat. While the cauliflower is roasting, make the cheese sauce. Put the cream and nutmeg in a saucepan and bring to a simmer. Turn the heat down low and whisk in the cheddar and mustard. Once the cheese has melted, turn off the heat. To serve, place the roasted cauliflower in a deep serving dish. Pour the warm sauce over the cauliflower and sprinkle over the garlic buttered breadcrumbs. Divide into wedges at the table, each topped generously with the sauce and breadcrumbs. To serve, place the roasted cauliflower in a deep serving dish. Pour the warm sauce over the cauliflower and sprinkle over the garlic buttered breadcrumbs. Divide into wedges at the table, each topped generously with the sauce and breadcrumbs."
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d2a36c0bd2e5cc8e1d577d1a4fe20e07d917bb71967baa6a7764a2f2e17f5ffc
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Cauliflower and broccoli cheese recipe
An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_broccoli_55586_16x9.jpg Cauliflower and broccoli cheese is a simple meat-free supper that’s easy to make and tastes delicious. You can use any cheese you like for this recipe, odds and ends from the fridge are fine. This recipe is part of a budget meal plan for two. In March 2023, this recipe was costed at an average of £2.50 when checking prices at five UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. ½ medium cauliflower (around 400g/14oz)½ head broccoli (around 175g/6oz)30g/1oz butter30g plain flour400ml/14fl oz milk50g/1¾oz mature cheddar, finely gratedsalt and ground black pepper2 slices bread, and butter, to serve (optional) ½ medium cauliflower (around 400g/14oz) ½ head broccoli (around 175g/6oz) 30g/1oz butter 30g plain flour 400ml/14fl oz milk 50g/1¾oz mature cheddar, finely grated salt and ground black pepper 2 slices bread, and butter, to serve (optional) Method Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste.Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife.Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly.Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste.Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste. Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife. Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife. Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly. Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly. Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste. Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste. Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Recipe tips If you have a whisk you can whisk the sauce ingredients all at once over a medium heat for 3–4 minutes, or until smooth and thick. Use a silicone whisk if you have a non-stick pan. You can use any cheese you like for this recipe, odds and ends from the fridge are fine. Mature cheeses will give a stronger flavour. If you have cream leftover from the creamy mushroom recipe when following the Budget meal plan for two, you can stir it into the sauce to make it extra rich. If you don’t have a large enough pan to cook the vegetables together, cook in two smaller pans or in batches instead. As a vegetable accompaniment to a main meal, the recipe will serve 3–4 portions.
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"title": "Cauliflower and broccoli cheese recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_and_broccoli_55586_16x9.jpg Cauliflower and broccoli cheese is a simple meat-free supper that’s easy to make and tastes delicious. You can use any cheese you like for this recipe, odds and ends from the fridge are fine. This recipe is part of a budget meal plan for two. In March 2023, this recipe was costed at an average of £2.50 when checking prices at five UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. ½ medium cauliflower (around 400g/14oz)½ head broccoli (around 175g/6oz)30g/1oz butter30g plain flour400ml/14fl oz milk50g/1¾oz mature cheddar, finely gratedsalt and ground black pepper2 slices bread, and butter, to serve (optional) ½ medium cauliflower (around 400g/14oz) ½ head broccoli (around 175g/6oz) 30g/1oz butter 30g plain flour 400ml/14fl oz milk 50g/1¾oz mature cheddar, finely grated salt and ground black pepper 2 slices bread, and butter, to serve (optional) Method Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste.Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife.Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly.Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste.Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Fill a large saucepan with water a third of the way, cover with a lid and bring to the boil over a high heat. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste. Using a small knife, cut the cauliflower into florets, halving or quartering any large ones. You’ll need them all to be roughly the same size. Do the same with the broccoli. You can even thinly slice the stems if you like – handy if your vegetables are a little smaller than recommended and great for avoiding waste. Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife. Add the cauliflower and broccoli, and sliced stems if using, to the water and return to the boil. Reduce the heat and simmer, covered with a lid, for about 4 minutes, or until the florets are tender when tested with the tip knife. Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly. Meanwhile, melt the butter in a medium pan over a low heat and stir in the flour. Cook the flour and butter together for a few seconds, stirring, then gradually add the milk, just a little at a time, stirring all the time until it is all used. (Adding the milk slowly will help ensure your sauce is smooth and lump free.) Increase the heat and simmer gently for 1 minute, stirring constantly. Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste. Add roughly half the grated cheese to the sauce and cook for 1 minute more, stirring constantly with a wooden spoon until the cheese melts. Add a splash more milk if the sauce thickens too much. Season with salt and pepper to taste. Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Drain the vegetables in a colander or large sieve then tip into a shallow ovenproof dish. Pour the sauce over. Sprinkle with the remaining cheese and place under a hot grill for 2–3 minutes, or until lightly browned. Don’t worry if you don’t have a grill, serve as soon as you’ve sprinkled with the cheese. Serve with freshly buttered bread if you like. Recipe tips If you have a whisk you can whisk the sauce ingredients all at once over a medium heat for 3–4 minutes, or until smooth and thick. Use a silicone whisk if you have a non-stick pan. You can use any cheese you like for this recipe, odds and ends from the fridge are fine. Mature cheeses will give a stronger flavour. If you have cream leftover from the creamy mushroom recipe when following the Budget meal plan for two, you can stir it into the sauce to make it extra rich. If you don’t have a large enough pan to cook the vegetables together, cook in two smaller pans or in batches instead. As a vegetable accompaniment to a main meal, the recipe will serve 3–4 portions."
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3fea14f0535bde53a4a1eb2b55b0b4f2e89e6270d033689a97b416b93da26a96
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Roasted cauliflower cheese recipe
An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cauliflower_cheese_30249_16x9.jpg Roast cauliflower intensifies the flavour of this delicious cauliflower cheese. Mustard in the sauce adds a depth of flavour that means the recipe needs less cheese than normal. 1 large head cauliflower, cut into floretssea salt and freshly ground black pepper 1 large head cauliflower, cut into florets sea salt and freshly ground black pepper 20g/¾oz unsalted butter20g/¾oz plain flour6-8 rasps freshly grated nutmeg (see recipe tip)250ml/9fl oz skimmed milk40g/1½oz mature cheddar, finely grated2 tsp Dijon mustard15g/½oz Parmesan, or similar vegetarian hard cheese, finely grated 20g/¾oz unsalted butter 20g/¾oz plain flour 6-8 rasps freshly grated nutmeg (see recipe tip) 250ml/9fl oz skimmed milk 40g/1½oz mature cheddar, finely grated 2 tsp Dijon mustard 15g/½oz Parmesan, or similar vegetarian hard cheese, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown. Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Recipe tips If using pre-ground nutmeg bear in mind that it tends to have less flavour so you'll probably need to add more. Start with a teaspoon, taste the sauce and add more as desired.
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"title": "Roasted cauliflower cheese recipe",
"content": "An average of 4.6 out of 5 stars from 38 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/cauliflower_cheese_30249_16x9.jpg Roast cauliflower intensifies the flavour of this delicious cauliflower cheese. Mustard in the sauce adds a depth of flavour that means the recipe needs less cheese than normal. 1 large head cauliflower, cut into floretssea salt and freshly ground black pepper 1 large head cauliflower, cut into florets sea salt and freshly ground black pepper 20g/¾oz unsalted butter20g/¾oz plain flour6-8 rasps freshly grated nutmeg (see recipe tip)250ml/9fl oz skimmed milk40g/1½oz mature cheddar, finely grated2 tsp Dijon mustard15g/½oz Parmesan, or similar vegetarian hard cheese, finely grated 20g/¾oz unsalted butter 20g/¾oz plain flour 6-8 rasps freshly grated nutmeg (see recipe tip) 250ml/9fl oz skimmed milk 40g/1½oz mature cheddar, finely grated 2 tsp Dijon mustard 15g/½oz Parmesan, or similar vegetarian hard cheese, finely grated Method Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown.Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste.Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown. Preheat the oven to 200C/180C Fan/Gas 6. Put the cauliflower in an ovenproof dish and season with a pinch of salt and pepper. Roast for 20 minutes, or until tender and starting to brown. Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Meanwhile, make the sauce: melt the butter in a saucepan, add the flour and cook for 1–2 minutes, or until a light golden colour. Gradually add the milk, stirring all the time until smooth, then cook over a gentle heat for 3–4 minutes, mixing as you heat until thickened. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Add the nutmeg. Turn down the heat and add the mustard and cheddar cheese. Taste and add a little pepper to taste. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Put the roasted cauliflower into the sauce and mix to coat. Put back into the roasting dish, sprinkle over the Parmesan and return to the oven for 10–15 minutes, or until the cheese is golden-brown and the sauce is bubbling. Recipe tips If using pre-ground nutmeg bear in mind that it tends to have less flavour so you'll probably need to add more. Start with a teaspoon, taste the sauce and add more as desired."
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ad2cce6e0493823088b7f4c28c6d33901818dc8eb3afe8a32f05fdb41196de13
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Cauliflower cheese with maple syrup and Dijon recipe
An average of 4.0 out of 5 stars from 4 ratings A classic dish but given a special twist with the addition of maple syrup, Gruyère cheese and Dijon mustard. 1 head cauliflower, cut into florets1 tbsp olive oil2 tsp maple syrup35g/1¼oz crème fraîche50g/1¾oz Gruyère, grated1 tsp Dijon mustard1 tbsp grated Parmesan 1 tbsp finely snipped fresh chivessalt and freshly ground black pepper 1 head cauliflower, cut into florets 1 tbsp olive oil 2 tsp maple syrup 35g/1¼oz crème fraîche 50g/1¾oz Gruyère, grated 1 tsp Dijon mustard 1 tbsp grated Parmesan 1 tbsp finely snipped fresh chives salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve.
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"title": "Cauliflower cheese with maple syrup and Dijon recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings A classic dish but given a special twist with the addition of maple syrup, Gruyère cheese and Dijon mustard. 1 head cauliflower, cut into florets1 tbsp olive oil2 tsp maple syrup35g/1¼oz crème fraîche50g/1¾oz Gruyère, grated1 tsp Dijon mustard1 tbsp grated Parmesan 1 tbsp finely snipped fresh chivessalt and freshly ground black pepper 1 head cauliflower, cut into florets 1 tbsp olive oil 2 tsp maple syrup 35g/1¼oz crème fraîche 50g/1¾oz Gruyère, grated 1 tsp Dijon mustard 1 tbsp grated Parmesan 1 tbsp finely snipped fresh chives salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5.Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Toss the cauliflower florets in the olive oil and maple syrup. Season with salt and pepper. Transfer to a gratin dish and cook in the oven to 15–20 minutes, or until the cauliflower is tender. Leave the oven on. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Meanwhile, place the crème fraîche, Gruyère and mustard in a bowl and stir to combine. Tip the mustard mixture into the roasted cauliflower and mix until well coated. Season again with salt and pepper. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve. Sprinkle with the Parmesan and place back in the oven for 10 minutes until golden brown. Sprinkle with the chives and serve."
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Vegetable bake recipe
Cauliflower cheese and potato bake An average of 4.4 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_cheese_and_17756_16x9.jpg Once you’ve made this version, you could try mixing up the cheese – use some something with a similar strength to mature cheddar, such as a creamy Stilton. 1 large cauliflower (about 1.3–1.4kg/3–3lb 3oz), leaves and stalk trimmed away, cut into small florets 4 spring onions, trimmed, white parts and green parts separated and sliced 70g/2½oz butter 1 onion, roughly chopped70g/2½oz plain flour1 tsp English mustard powder750ml/1¼ pint milk 150ml/5fl oz vegetable stock150g/5½oz mature cheddar, grated, plus 2 tbsp extra for topping25g/1oz Parmesan, finely grated4 tbsp single cream2 tbsp finely chopped fresh flatleaf parsley, plus extra to garnish (optional)¼ tsp ground white peppersalt and freshly ground black pepper 1 large cauliflower (about 1.3–1.4kg/3–3lb 3oz), leaves and stalk trimmed away, cut into small florets 4 spring onions, trimmed, white parts and green parts separated and sliced 70g/2½oz butter 1 onion, roughly chopped 70g/2½oz plain flour 1 tsp English mustard powder 750ml/1¼ pint milk 150ml/5fl oz vegetable stock 150g/5½oz mature cheddar, grated, plus 2 tbsp extra for topping 25g/1oz Parmesan, finely grated 4 tbsp single cream 2 tbsp finely chopped fresh flatleaf parsley, plus extra to garnish (optional) ¼ tsp ground white pepper salt and freshly ground black pepper 900g/2lb potatoes, peeled or well scrubbed1 tbsp vegetable oil 900g/2lb potatoes, peeled or well scrubbed 1 tbsp vegetable oil Method Bring a large saucepan of water to the boil. Add the cauliflower and cover with a lid. When the water returns to the boil, cook for just 2 minutes. Drain well and leave in the colander to thoroughly steam dry while you make the sauce. The cauliflower should still have a lot of bite.Place the white parts of the spring onions in a saucepan with a lid. Add the butter and onion and, once the butter has melted, put on the lid and cook until really soft but not coloured, stirring occasionally. Stir in the flour and mustard powder, then gradually stir in all the milk followed by the stock. Cook over a gentle heat, stirring, until it just begins to bubble and has thickened. Remove from the heat and stir in both cheeses until melted. Add the cream, parsley, white pepper and ½ teaspoon of salt. Combine the sauce with the cauliflower in a large baking dish. Stir through the green parts of the spring onions.To make the topping, bring a large saucepan of water to the boil and add the whole potatoes. Cook for 15 minutes, or until almost cooked. Drain and, when cool enough to handle, slice into 5mm/¼in-thick rounds. Layer the potatoes over the cauliflower mixture (you can cover and chill the bake for 1 day or freeze for up to 3 months).Preheat the oven to 200C/180C Fan/Gas 6 and brush the topping with the oil. Season the top with salt and pepper, then bake for 30–40 minutes, or until golden and the sauce below is bubbling. Preheat the grill and scatter the extra cheddar over the top. Grill briefly to melt the cheese and brown the top. Garnish with parsley, if preferred and serve immediately. Bring a large saucepan of water to the boil. Add the cauliflower and cover with a lid. When the water returns to the boil, cook for just 2 minutes. Drain well and leave in the colander to thoroughly steam dry while you make the sauce. The cauliflower should still have a lot of bite. Bring a large saucepan of water to the boil. Add the cauliflower and cover with a lid. When the water returns to the boil, cook for just 2 minutes. Drain well and leave in the colander to thoroughly steam dry while you make the sauce. The cauliflower should still have a lot of bite. Place the white parts of the spring onions in a saucepan with a lid. Add the butter and onion and, once the butter has melted, put on the lid and cook until really soft but not coloured, stirring occasionally. Place the white parts of the spring onions in a saucepan with a lid. Add the butter and onion and, once the butter has melted, put on the lid and cook until really soft but not coloured, stirring occasionally. Stir in the flour and mustard powder, then gradually stir in all the milk followed by the stock. Cook over a gentle heat, stirring, until it just begins to bubble and has thickened. Remove from the heat and stir in both cheeses until melted. Add the cream, parsley, white pepper and ½ teaspoon of salt. Combine the sauce with the cauliflower in a large baking dish. Stir through the green parts of the spring onions. Stir in the flour and mustard powder, then gradually stir in all the milk followed by the stock. Cook over a gentle heat, stirring, until it just begins to bubble and has thickened. Remove from the heat and stir in both cheeses until melted. Add the cream, parsley, white pepper and ½ teaspoon of salt. Combine the sauce with the cauliflower in a large baking dish. Stir through the green parts of the spring onions. To make the topping, bring a large saucepan of water to the boil and add the whole potatoes. Cook for 15 minutes, or until almost cooked. Drain and, when cool enough to handle, slice into 5mm/¼in-thick rounds. Layer the potatoes over the cauliflower mixture (you can cover and chill the bake for 1 day or freeze for up to 3 months). To make the topping, bring a large saucepan of water to the boil and add the whole potatoes. Cook for 15 minutes, or until almost cooked. Drain and, when cool enough to handle, slice into 5mm/¼in-thick rounds. Layer the potatoes over the cauliflower mixture (you can cover and chill the bake for 1 day or freeze for up to 3 months). Preheat the oven to 200C/180C Fan/Gas 6 and brush the topping with the oil. Season the top with salt and pepper, then bake for 30–40 minutes, or until golden and the sauce below is bubbling. Preheat the grill and scatter the extra cheddar over the top. Grill briefly to melt the cheese and brown the top. Garnish with parsley, if preferred and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6 and brush the topping with the oil. Season the top with salt and pepper, then bake for 30–40 minutes, or until golden and the sauce below is bubbling. Preheat the grill and scatter the extra cheddar over the top. Grill briefly to melt the cheese and brown the top. Garnish with parsley, if preferred and serve immediately.
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"title": "Vegetable bake recipe",
"content": "Cauliflower cheese and potato bake An average of 4.4 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_cheese_and_17756_16x9.jpg Once you’ve made this version, you could try mixing up the cheese – use some something with a similar strength to mature cheddar, such as a creamy Stilton. 1 large cauliflower (about 1.3–1.4kg/3–3lb 3oz), leaves and stalk trimmed away, cut into small florets 4 spring onions, trimmed, white parts and green parts separated and sliced 70g/2½oz butter 1 onion, roughly chopped70g/2½oz plain flour1 tsp English mustard powder750ml/1¼ pint milk 150ml/5fl oz vegetable stock150g/5½oz mature cheddar, grated, plus 2 tbsp extra for topping25g/1oz Parmesan, finely grated4 tbsp single cream2 tbsp finely chopped fresh flatleaf parsley, plus extra to garnish (optional)¼ tsp ground white peppersalt and freshly ground black pepper 1 large cauliflower (about 1.3–1.4kg/3–3lb 3oz), leaves and stalk trimmed away, cut into small florets 4 spring onions, trimmed, white parts and green parts separated and sliced 70g/2½oz butter 1 onion, roughly chopped 70g/2½oz plain flour 1 tsp English mustard powder 750ml/1¼ pint milk 150ml/5fl oz vegetable stock 150g/5½oz mature cheddar, grated, plus 2 tbsp extra for topping 25g/1oz Parmesan, finely grated 4 tbsp single cream 2 tbsp finely chopped fresh flatleaf parsley, plus extra to garnish (optional) ¼ tsp ground white pepper salt and freshly ground black pepper 900g/2lb potatoes, peeled or well scrubbed1 tbsp vegetable oil 900g/2lb potatoes, peeled or well scrubbed 1 tbsp vegetable oil Method Bring a large saucepan of water to the boil. Add the cauliflower and cover with a lid. When the water returns to the boil, cook for just 2 minutes. Drain well and leave in the colander to thoroughly steam dry while you make the sauce. The cauliflower should still have a lot of bite.Place the white parts of the spring onions in a saucepan with a lid. Add the butter and onion and, once the butter has melted, put on the lid and cook until really soft but not coloured, stirring occasionally. Stir in the flour and mustard powder, then gradually stir in all the milk followed by the stock. Cook over a gentle heat, stirring, until it just begins to bubble and has thickened. Remove from the heat and stir in both cheeses until melted. Add the cream, parsley, white pepper and ½ teaspoon of salt. Combine the sauce with the cauliflower in a large baking dish. Stir through the green parts of the spring onions.To make the topping, bring a large saucepan of water to the boil and add the whole potatoes. Cook for 15 minutes, or until almost cooked. Drain and, when cool enough to handle, slice into 5mm/¼in-thick rounds. Layer the potatoes over the cauliflower mixture (you can cover and chill the bake for 1 day or freeze for up to 3 months).Preheat the oven to 200C/180C Fan/Gas 6 and brush the topping with the oil. Season the top with salt and pepper, then bake for 30–40 minutes, or until golden and the sauce below is bubbling. Preheat the grill and scatter the extra cheddar over the top. Grill briefly to melt the cheese and brown the top. Garnish with parsley, if preferred and serve immediately. Bring a large saucepan of water to the boil. Add the cauliflower and cover with a lid. When the water returns to the boil, cook for just 2 minutes. Drain well and leave in the colander to thoroughly steam dry while you make the sauce. The cauliflower should still have a lot of bite. Bring a large saucepan of water to the boil. Add the cauliflower and cover with a lid. When the water returns to the boil, cook for just 2 minutes. Drain well and leave in the colander to thoroughly steam dry while you make the sauce. The cauliflower should still have a lot of bite. Place the white parts of the spring onions in a saucepan with a lid. Add the butter and onion and, once the butter has melted, put on the lid and cook until really soft but not coloured, stirring occasionally. Place the white parts of the spring onions in a saucepan with a lid. Add the butter and onion and, once the butter has melted, put on the lid and cook until really soft but not coloured, stirring occasionally. Stir in the flour and mustard powder, then gradually stir in all the milk followed by the stock. Cook over a gentle heat, stirring, until it just begins to bubble and has thickened. Remove from the heat and stir in both cheeses until melted. Add the cream, parsley, white pepper and ½ teaspoon of salt. Combine the sauce with the cauliflower in a large baking dish. Stir through the green parts of the spring onions. Stir in the flour and mustard powder, then gradually stir in all the milk followed by the stock. Cook over a gentle heat, stirring, until it just begins to bubble and has thickened. Remove from the heat and stir in both cheeses until melted. Add the cream, parsley, white pepper and ½ teaspoon of salt. Combine the sauce with the cauliflower in a large baking dish. Stir through the green parts of the spring onions. To make the topping, bring a large saucepan of water to the boil and add the whole potatoes. Cook for 15 minutes, or until almost cooked. Drain and, when cool enough to handle, slice into 5mm/¼in-thick rounds. Layer the potatoes over the cauliflower mixture (you can cover and chill the bake for 1 day or freeze for up to 3 months). To make the topping, bring a large saucepan of water to the boil and add the whole potatoes. Cook for 15 minutes, or until almost cooked. Drain and, when cool enough to handle, slice into 5mm/¼in-thick rounds. Layer the potatoes over the cauliflower mixture (you can cover and chill the bake for 1 day or freeze for up to 3 months). Preheat the oven to 200C/180C Fan/Gas 6 and brush the topping with the oil. Season the top with salt and pepper, then bake for 30–40 minutes, or until golden and the sauce below is bubbling. Preheat the grill and scatter the extra cheddar over the top. Grill briefly to melt the cheese and brown the top. Garnish with parsley, if preferred and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6 and brush the topping with the oil. Season the top with salt and pepper, then bake for 30–40 minutes, or until golden and the sauce below is bubbling. Preheat the grill and scatter the extra cheddar over the top. Grill briefly to melt the cheese and brown the top. Garnish with parsley, if preferred and serve immediately."
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Creamy cauliflower cheese recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamythreecheesecau_72958_16x9.jpg A gorgeous cauliflower cheese, using three cheeses and crunchy walnuts to perk up a winter classic. 1 cauliflower, trimmed and cut into 1cm/0.5in pieces10oz/300g cream cheese1 tsp Dijon mustard4oz/125g blue cheese, crumbled1oz/25g walnuts, roughly chopped2oz/50g cheddar cheese, gratedsaltfreshly ground black pepper 1 cauliflower, trimmed and cut into 1cm/0.5in pieces 10oz/300g cream cheese 1 tsp Dijon mustard 4oz/125g blue cheese, crumbled 1oz/25g walnuts, roughly chopped 2oz/50g cheddar cheese, grated salt freshly ground black pepper watercress salad watercress salad Method Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper.Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once with a watercress salad. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once with a watercress salad. Serve at once with a watercress salad.
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"url": "https://www.bbc.co.uk/food/recipes/creamythreecheesecau_72958",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy cauliflower cheese 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/creamythreecheesecau_72958_16x9.jpg A gorgeous cauliflower cheese, using three cheeses and crunchy walnuts to perk up a winter classic. 1 cauliflower, trimmed and cut into 1cm/0.5in pieces10oz/300g cream cheese1 tsp Dijon mustard4oz/125g blue cheese, crumbled1oz/25g walnuts, roughly chopped2oz/50g cheddar cheese, gratedsaltfreshly ground black pepper 1 cauliflower, trimmed and cut into 1cm/0.5in pieces 10oz/300g cream cheese 1 tsp Dijon mustard 4oz/125g blue cheese, crumbled 1oz/25g walnuts, roughly chopped 2oz/50g cheddar cheese, grated salt freshly ground black pepper watercress salad watercress salad Method Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper.Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once with a watercress salad. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once with a watercress salad. Serve at once with a watercress salad."
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ba91e7aabfcbaede225a158736fb28753e205db444d221b35f2b8dc4c6167287
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The Hairy Bikers' cauliflower cheese recipe
Classic cauliflower cheese An average of 5.0 out of 5 stars from 4 ratings Cauliflower cheese is a perfect side dish for roast chicken – either as part of a Sunday dinner or with cold leftovers. 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets 500ml/18fl oz milk2 bay leaves1 blade macefew peppercorns30g/1oz butter30g/1oz plain flour½ tsp mustard powderpinch cayenne pepper100g/3½oz cheddar or gruyère salt and freshly ground black pepper 500ml/18fl oz milk 2 bay leaves 1 blade mace few peppercorns 30g/1oz butter 30g/1oz plain flour ½ tsp mustard powder pinch cayenne pepper 100g/3½oz cheddar or gruyère salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 3.Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish.Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside.In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper.Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling. Preheat the oven to 180C/160C Fan/Gas 3. Preheat the oven to 180C/160C Fan/Gas 3. Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish. Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish. Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside. Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside. In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper. In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper. Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling. Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling.
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"delivery_version": "v1.0",
"title": "The Hairy Bikers' cauliflower cheese recipe",
"content": "Classic cauliflower cheese An average of 5.0 out of 5 stars from 4 ratings Cauliflower cheese is a perfect side dish for roast chicken – either as part of a Sunday dinner or with cold leftovers. 1 large cauliflower, cut into florets 1 large cauliflower, cut into florets 500ml/18fl oz milk2 bay leaves1 blade macefew peppercorns30g/1oz butter30g/1oz plain flour½ tsp mustard powderpinch cayenne pepper100g/3½oz cheddar or gruyère salt and freshly ground black pepper 500ml/18fl oz milk 2 bay leaves 1 blade mace few peppercorns 30g/1oz butter 30g/1oz plain flour ½ tsp mustard powder pinch cayenne pepper 100g/3½oz cheddar or gruyère salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 3.Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish.Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside.In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper.Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling. Preheat the oven to 180C/160C Fan/Gas 3. Preheat the oven to 180C/160C Fan/Gas 3. Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish. Bring a large saucepan of salted water to the boil. Add the cauliflower and cook for 4 minutes, or until tender. Drain and put in a large ovenproof dish. Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside. Pour the milk into a saucepan and add the bay leaves, mace and peppercorns. Bring almost to the boil, then remove from the heat and set aside. In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper. In a separate saucepan, melt the butter. Stir in the flour, mustard powder and cayenne pepper. Beat until smooth, then cook for a further 1–2 minutes, stirring all the time. Strain the milk into a jug and gradually add it to the pan, beating in each addition until smooth before adding more milk. As the mixture loosens you can add the milk in larger quantities, stirring constantly until it is all incorporated. Add 75g/2½oz cheese and stir until melted. Season with salt and pepper. Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling. Pour the sauce over the cauliflower and sprinkle with the reserved cheese. Bake for around 30 minutes, or until the top is golden-brown and bubbling."
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1214d1c3baa861fa48aef83a4bafa563e3885e4722081f79e0b5db8858cacf0f
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Cauliflower cheese with salmon recipe
An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflowercheesewit_83926_16x9.jpg James Martin’s recipe for cauliflower cheese, with its punchy béchamel sauce and flakes of cooked salmon, is a delicious use of leftovers. Skip the salmon for your Sunday dinner. 1 large cauliflower, cut into florets50g/2oz butter, plus extra for greasing50g/2oz plain flour450ml/16fl oz milk2 free-range egg yolks1 tsp English mustardsplash of Worcestershire saucesalt and black pepper150g/5oz cooked flaked salmon125g/4½oz cheddar cheese, grated75g/3oz emmental cheese, grated 1 large cauliflower, cut into florets 50g/2oz butter, plus extra for greasing 50g/2oz plain flour 450ml/16fl oz milk 2 free-range egg yolks 1 tsp English mustard splash of Worcestershire sauce salt and black pepper 150g/5oz cooked flaked salmon 125g/4½oz cheddar cheese, grated 75g/3oz emmental cheese, grated Method Preheat oven to 200C/400F/Gas 6.Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes.Drain and place in a buttered ovenproof dish.Place the butter and flour into a saucepan and heat to melt the butter.Cook, stirring for one to two minutes until lightly golden.Remove from the heat and gradually whisk in the milk to form a smooth sauce.Return to the heat and simmer for two to three minutes.Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce.Season with salt and pepper and flake the salmon into the sauce, stirring carefully.Pour over the cauliflower and top with the grated cheeses.Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes. Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes. Drain and place in a buttered ovenproof dish. Drain and place in a buttered ovenproof dish. Place the butter and flour into a saucepan and heat to melt the butter. Place the butter and flour into a saucepan and heat to melt the butter. Cook, stirring for one to two minutes until lightly golden. Cook, stirring for one to two minutes until lightly golden. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat and simmer for two to three minutes. Return to the heat and simmer for two to three minutes. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Season with salt and pepper and flake the salmon into the sauce, stirring carefully. Season with salt and pepper and flake the salmon into the sauce, stirring carefully. Pour over the cauliflower and top with the grated cheeses. Pour over the cauliflower and top with the grated cheeses. Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately. Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately.
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"title": "Cauliflower cheese with salmon recipe",
"content": "An average of 4.7 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflowercheesewit_83926_16x9.jpg James Martin’s recipe for cauliflower cheese, with its punchy béchamel sauce and flakes of cooked salmon, is a delicious use of leftovers. Skip the salmon for your Sunday dinner. 1 large cauliflower, cut into florets50g/2oz butter, plus extra for greasing50g/2oz plain flour450ml/16fl oz milk2 free-range egg yolks1 tsp English mustardsplash of Worcestershire saucesalt and black pepper150g/5oz cooked flaked salmon125g/4½oz cheddar cheese, grated75g/3oz emmental cheese, grated 1 large cauliflower, cut into florets 50g/2oz butter, plus extra for greasing 50g/2oz plain flour 450ml/16fl oz milk 2 free-range egg yolks 1 tsp English mustard splash of Worcestershire sauce salt and black pepper 150g/5oz cooked flaked salmon 125g/4½oz cheddar cheese, grated 75g/3oz emmental cheese, grated Method Preheat oven to 200C/400F/Gas 6.Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes.Drain and place in a buttered ovenproof dish.Place the butter and flour into a saucepan and heat to melt the butter.Cook, stirring for one to two minutes until lightly golden.Remove from the heat and gradually whisk in the milk to form a smooth sauce.Return to the heat and simmer for two to three minutes.Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce.Season with salt and pepper and flake the salmon into the sauce, stirring carefully.Pour over the cauliflower and top with the grated cheeses.Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes. Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes. Drain and place in a buttered ovenproof dish. Drain and place in a buttered ovenproof dish. Place the butter and flour into a saucepan and heat to melt the butter. Place the butter and flour into a saucepan and heat to melt the butter. Cook, stirring for one to two minutes until lightly golden. Cook, stirring for one to two minutes until lightly golden. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat and simmer for two to three minutes. Return to the heat and simmer for two to three minutes. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Season with salt and pepper and flake the salmon into the sauce, stirring carefully. Season with salt and pepper and flake the salmon into the sauce, stirring carefully. Pour over the cauliflower and top with the grated cheeses. Pour over the cauliflower and top with the grated cheeses. Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately. Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately."
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19837f0f68ea03f6f2160335dac9184e94bf756ea69452ff0c1221b264a51b99
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Perfect cauliflower cheese with bacon recipe
An average of 4.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_cauliflower_27405_16x9.jpg Cauliflower cheese with a fantastic crunchy parmesan topping. The bacon and mushrooms make it hearty enough to work as a main course. 1 head cauliflower, trimmed and broken into florets 1 head cauliflower, trimmed and broken into florets 250g/9oz smoked streaky bacon, cut into 1cm/½in strips 250g/9oz chestnut mushrooms, finely sliced25g/1oz butter50g/2oz plain flour250ml/9fl oz full-fat milkpinch English mustard powder200g/7oz gruyère cheese, grated55ml/2fl oz double creamsalt and freshly ground black pepperpinch ground nutmeg 250g/9oz smoked streaky bacon, cut into 1cm/½in strips 250g/9oz chestnut mushrooms, finely sliced 25g/1oz butter 50g/2oz plain flour 250ml/9fl oz full-fat milk pinch English mustard powder 200g/7oz gruyère cheese, grated 55ml/2fl oz double cream salt and freshly ground black pepper pinch ground nutmeg 50g/2oz ciabatta breadcrumbs50g/2oz parmesan cheese, finely grated 50g/2oz ciabatta breadcrumbs 50g/2oz parmesan cheese, finely grated green saladcrusty bread green salad crusty bread Method For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Preheat the oven to 180C/160C Fan/Gas 4. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread. For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread.
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"title": "Perfect cauliflower cheese with bacon recipe",
"content": "An average of 4.8 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfect_cauliflower_27405_16x9.jpg Cauliflower cheese with a fantastic crunchy parmesan topping. The bacon and mushrooms make it hearty enough to work as a main course. 1 head cauliflower, trimmed and broken into florets 1 head cauliflower, trimmed and broken into florets 250g/9oz smoked streaky bacon, cut into 1cm/½in strips 250g/9oz chestnut mushrooms, finely sliced25g/1oz butter50g/2oz plain flour250ml/9fl oz full-fat milkpinch English mustard powder200g/7oz gruyère cheese, grated55ml/2fl oz double creamsalt and freshly ground black pepperpinch ground nutmeg 250g/9oz smoked streaky bacon, cut into 1cm/½in strips 250g/9oz chestnut mushrooms, finely sliced 25g/1oz butter 50g/2oz plain flour 250ml/9fl oz full-fat milk pinch English mustard powder 200g/7oz gruyère cheese, grated 55ml/2fl oz double cream salt and freshly ground black pepper pinch ground nutmeg 50g/2oz ciabatta breadcrumbs50g/2oz parmesan cheese, finely grated 50g/2oz ciabatta breadcrumbs 50g/2oz parmesan cheese, finely grated green saladcrusty bread green salad crusty bread Method For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Preheat the oven to 180C/160C Fan/Gas 4. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread. For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. For the cauliflower, cook the florets in a large pan of boiling water for about 10 minutes, or until just tender. Drain and set aside. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Meanwhile for the béchamel sauce, fry the bacon strips in a dry frying pan until coloured but not crisp. Remove the bacon with a slotted spoon and set aside, keeping the bacon fat in the pan. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Add the mushrooms to the pan of bacon fat and fry for 2-3 minutes, or until golden-brown. Remove from the pan and set aside. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Melt the butter in a clean saucepan and beat in the flour until smooth. Slowly whisk in the milk until smooth, then stir in the mustard powder, grated cheese and double cream. Keep stirring until the cheese has melted and the mixture is thick and creamy. Season to taste with salt and freshly ground black pepper, then fold in the bacon and mushrooms. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. Place the cauliflower florets into an ovenproof casserole dish and pour over the cheesy sauce. Sprinkle over a pinch of freshly grounded nutmeg. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. For the topping, mix the ciabatta breadcrumbs with the parmesan cheese, then sprinkle the mixture over the cauliflower. Place into the oven for 15 minutes, or until the topping is golden-brown and bubbling. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread. Spoon the cauliflower cheese onto plates and serve with a crisp green salad and crusty bread."
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54ef297ba69cac47a0c6f75afb61b15cd575d9bf5cc62d871c0f4e1bf03bddfc
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Lighter cauliflower cheese recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cauliflower_cheese_70331_16x9.jpg This lighter version of cauliflower cheese is a perfect side to your roast dinner, or with steamed vegetables. Each serving provides 293 kcal, 14g protein, 26g carbohydrates (of which 14g sugars), 14g fat (of which 8.5g saturates), 5g fibre and 0.6g salt. 600ml/1 pint semi-skimmed milk1 onion, very thickly sliced1 medium cauliflower, cut into florets40g/1½oz butter 40g/1½oz plain flour¼ tsp freshly grated nutmeg40g/1½oz light mature cheddar, grated½ tsp English mustard ½ small bunch flatleaf parsley, leaves picked and roughly choppedsea salt and freshly ground black pepper 600ml/1 pint semi-skimmed milk 1 onion, very thickly sliced 1 medium cauliflower, cut into florets 40g/1½oz butter 40g/1½oz plain flour ¼ tsp freshly grated nutmeg 40g/1½oz light mature cheddar, grated ½ tsp English mustard ½ small bunch flatleaf parsley, leaves picked and roughly chopped sea salt and freshly ground black pepper Method To make the sauce, pour the milk into a small saucepan, add the onion and bring to the boil. Remove from the heat and leave to infuse for 20 minutes, or at least 5 minutes. Bring a medium saucepan of salted water to the boil. Add the cauliflower and simmer for 3–4 minutes, or until just tender. Drain and tip into a small ovenproof dish.Melt the butter in a medium saucepan. Stir in the flour and cook over a low heat for 2 minutes, stirring all the time with a wooden spoon, until slightly sandy textured and a light golden brown colour – do not allow the roux to darken too much.Lift the onion out of the milk and discard, then pour a third of the milk onto the roux, whisking all the time. Cook very gently for a couple of minutes before adding the remaining milk. Gently simmer the mixture for 5–10 minutes, stirring all the time, until just thick enough to coat the back of the wooden spoon. Season with salt, pepper and nutmeg.Preheat the grill to high.Pour the sauce into a clean saucepan, add the cheese and mustard and heat, stirring until smooth. Pour over the cauliflower and put under the grill for 3–4 minutes, until bubbling and golden. If not using immediately, cover with a piece of cling film and allow to cool to room temperature, then transfer to a sealable container and place in the fridge. It will keep for 3 days. To make the sauce, pour the milk into a small saucepan, add the onion and bring to the boil. Remove from the heat and leave to infuse for 20 minutes, or at least 5 minutes. To make the sauce, pour the milk into a small saucepan, add the onion and bring to the boil. Remove from the heat and leave to infuse for 20 minutes, or at least 5 minutes. Bring a medium saucepan of salted water to the boil. Add the cauliflower and simmer for 3–4 minutes, or until just tender. Drain and tip into a small ovenproof dish. Bring a medium saucepan of salted water to the boil. Add the cauliflower and simmer for 3–4 minutes, or until just tender. Drain and tip into a small ovenproof dish. Melt the butter in a medium saucepan. Stir in the flour and cook over a low heat for 2 minutes, stirring all the time with a wooden spoon, until slightly sandy textured and a light golden brown colour – do not allow the roux to darken too much. Melt the butter in a medium saucepan. Stir in the flour and cook over a low heat for 2 minutes, stirring all the time with a wooden spoon, until slightly sandy textured and a light golden brown colour – do not allow the roux to darken too much. Lift the onion out of the milk and discard, then pour a third of the milk onto the roux, whisking all the time. Cook very gently for a couple of minutes before adding the remaining milk. Gently simmer the mixture for 5–10 minutes, stirring all the time, until just thick enough to coat the back of the wooden spoon. Season with salt, pepper and nutmeg. Lift the onion out of the milk and discard, then pour a third of the milk onto the roux, whisking all the time. Cook very gently for a couple of minutes before adding the remaining milk. Gently simmer the mixture for 5–10 minutes, stirring all the time, until just thick enough to coat the back of the wooden spoon. Season with salt, pepper and nutmeg. Preheat the grill to high. Preheat the grill to high. Pour the sauce into a clean saucepan, add the cheese and mustard and heat, stirring until smooth. Pour over the cauliflower and put under the grill for 3–4 minutes, until bubbling and golden. Pour the sauce into a clean saucepan, add the cheese and mustard and heat, stirring until smooth. Pour over the cauliflower and put under the grill for 3–4 minutes, until bubbling and golden. If not using immediately, cover with a piece of cling film and allow to cool to room temperature, then transfer to a sealable container and place in the fridge. It will keep for 3 days. If not using immediately, cover with a piece of cling film and allow to cool to room temperature, then transfer to a sealable container and place in the fridge. It will keep for 3 days.
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"title": "Lighter cauliflower cheese 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/cauliflower_cheese_70331_16x9.jpg This lighter version of cauliflower cheese is a perfect side to your roast dinner, or with steamed vegetables. Each serving provides 293 kcal, 14g protein, 26g carbohydrates (of which 14g sugars), 14g fat (of which 8.5g saturates), 5g fibre and 0.6g salt. 600ml/1 pint semi-skimmed milk1 onion, very thickly sliced1 medium cauliflower, cut into florets40g/1½oz butter 40g/1½oz plain flour¼ tsp freshly grated nutmeg40g/1½oz light mature cheddar, grated½ tsp English mustard ½ small bunch flatleaf parsley, leaves picked and roughly choppedsea salt and freshly ground black pepper 600ml/1 pint semi-skimmed milk 1 onion, very thickly sliced 1 medium cauliflower, cut into florets 40g/1½oz butter 40g/1½oz plain flour ¼ tsp freshly grated nutmeg 40g/1½oz light mature cheddar, grated ½ tsp English mustard ½ small bunch flatleaf parsley, leaves picked and roughly chopped sea salt and freshly ground black pepper Method To make the sauce, pour the milk into a small saucepan, add the onion and bring to the boil. Remove from the heat and leave to infuse for 20 minutes, or at least 5 minutes. Bring a medium saucepan of salted water to the boil. Add the cauliflower and simmer for 3–4 minutes, or until just tender. Drain and tip into a small ovenproof dish.Melt the butter in a medium saucepan. Stir in the flour and cook over a low heat for 2 minutes, stirring all the time with a wooden spoon, until slightly sandy textured and a light golden brown colour – do not allow the roux to darken too much.Lift the onion out of the milk and discard, then pour a third of the milk onto the roux, whisking all the time. Cook very gently for a couple of minutes before adding the remaining milk. Gently simmer the mixture for 5–10 minutes, stirring all the time, until just thick enough to coat the back of the wooden spoon. Season with salt, pepper and nutmeg.Preheat the grill to high.Pour the sauce into a clean saucepan, add the cheese and mustard and heat, stirring until smooth. Pour over the cauliflower and put under the grill for 3–4 minutes, until bubbling and golden. If not using immediately, cover with a piece of cling film and allow to cool to room temperature, then transfer to a sealable container and place in the fridge. It will keep for 3 days. To make the sauce, pour the milk into a small saucepan, add the onion and bring to the boil. Remove from the heat and leave to infuse for 20 minutes, or at least 5 minutes. To make the sauce, pour the milk into a small saucepan, add the onion and bring to the boil. Remove from the heat and leave to infuse for 20 minutes, or at least 5 minutes. Bring a medium saucepan of salted water to the boil. Add the cauliflower and simmer for 3–4 minutes, or until just tender. Drain and tip into a small ovenproof dish. Bring a medium saucepan of salted water to the boil. Add the cauliflower and simmer for 3–4 minutes, or until just tender. Drain and tip into a small ovenproof dish. Melt the butter in a medium saucepan. Stir in the flour and cook over a low heat for 2 minutes, stirring all the time with a wooden spoon, until slightly sandy textured and a light golden brown colour – do not allow the roux to darken too much. Melt the butter in a medium saucepan. Stir in the flour and cook over a low heat for 2 minutes, stirring all the time with a wooden spoon, until slightly sandy textured and a light golden brown colour – do not allow the roux to darken too much. Lift the onion out of the milk and discard, then pour a third of the milk onto the roux, whisking all the time. Cook very gently for a couple of minutes before adding the remaining milk. Gently simmer the mixture for 5–10 minutes, stirring all the time, until just thick enough to coat the back of the wooden spoon. Season with salt, pepper and nutmeg. Lift the onion out of the milk and discard, then pour a third of the milk onto the roux, whisking all the time. Cook very gently for a couple of minutes before adding the remaining milk. Gently simmer the mixture for 5–10 minutes, stirring all the time, until just thick enough to coat the back of the wooden spoon. Season with salt, pepper and nutmeg. Preheat the grill to high. Preheat the grill to high. Pour the sauce into a clean saucepan, add the cheese and mustard and heat, stirring until smooth. Pour over the cauliflower and put under the grill for 3–4 minutes, until bubbling and golden. Pour the sauce into a clean saucepan, add the cheese and mustard and heat, stirring until smooth. Pour over the cauliflower and put under the grill for 3–4 minutes, until bubbling and golden. If not using immediately, cover with a piece of cling film and allow to cool to room temperature, then transfer to a sealable container and place in the fridge. It will keep for 3 days. If not using immediately, cover with a piece of cling film and allow to cool to room temperature, then transfer to a sealable container and place in the fridge. It will keep for 3 days."
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bcaaaec7b2e2bfd63bab8997dba151ac37ec83610612ac93a2714565ce88baee
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Cauliflower cheese with maple syrup pancetta recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dn0qq.jpg Thought cauliflower cheese couldn’t get any better? Salt-sweet pancetta takes this comfort food classic to a new level. 1 medium cauliflower, stalk removed, florets separated100g/3½oz butter40g/1½oz plain flour500ml/18fl oz milk1 tbsp Dijon mustard300g/10½oz extra mature cheddar, gratedsea salt and freshly ground black pepper3 slices brioche, blitzed to crumbs in a food processor20 rashers streaky bacon or pancetta2 tbsp maple syrup 1 medium cauliflower, stalk removed, florets separated 100g/3½oz butter 40g/1½oz plain flour 500ml/18fl oz milk 1 tbsp Dijon mustard 300g/10½oz extra mature cheddar, grated sea salt and freshly ground black pepper 3 slices brioche, blitzed to crumbs in a food processor 20 rashers streaky bacon or pancetta 2 tbsp maple syrup Method Preheat the grill to its highest setting.Bring a large pan of salted water to the boil, then cook the cauliflower florets for 5-6 minutes, or until tender. Drain well and refresh in a large bowl of iced water.Melt half of the butter in a large saucepan. When melted, whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes, whisking continuously. Gradually add the milk to the paste, whisking after each addition until smooth. When all of the milk has been added to the sauce, stir in the mustard and half of the grated cheese until smooth. Season, to taste, with salt and freshly ground black pepper.Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce, then sprinkle over the remaining grated cheese.Place the dish under the grill for 4-5 minutes, or until the cheese is golden-brown and bubbling.Meanwhile, melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp, stirring well. Transfer to a bowl.Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta.To serve, sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Bring a large pan of salted water to the boil, then cook the cauliflower florets for 5-6 minutes, or until tender. Drain well and refresh in a large bowl of iced water. Bring a large pan of salted water to the boil, then cook the cauliflower florets for 5-6 minutes, or until tender. Drain well and refresh in a large bowl of iced water. Melt half of the butter in a large saucepan. When melted, whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes, whisking continuously. Melt half of the butter in a large saucepan. When melted, whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes, whisking continuously. Gradually add the milk to the paste, whisking after each addition until smooth. When all of the milk has been added to the sauce, stir in the mustard and half of the grated cheese until smooth. Season, to taste, with salt and freshly ground black pepper. Gradually add the milk to the paste, whisking after each addition until smooth. When all of the milk has been added to the sauce, stir in the mustard and half of the grated cheese until smooth. Season, to taste, with salt and freshly ground black pepper. Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce, then sprinkle over the remaining grated cheese. Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce, then sprinkle over the remaining grated cheese. Place the dish under the grill for 4-5 minutes, or until the cheese is golden-brown and bubbling. Place the dish under the grill for 4-5 minutes, or until the cheese is golden-brown and bubbling. Meanwhile, melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp, stirring well. Transfer to a bowl. Meanwhile, melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp, stirring well. Transfer to a bowl. Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta. Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta. To serve, sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates. To serve, sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates.
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"title": "Cauliflower cheese with maple syrup pancetta recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dn0qq.jpg Thought cauliflower cheese couldn’t get any better? Salt-sweet pancetta takes this comfort food classic to a new level. 1 medium cauliflower, stalk removed, florets separated100g/3½oz butter40g/1½oz plain flour500ml/18fl oz milk1 tbsp Dijon mustard300g/10½oz extra mature cheddar, gratedsea salt and freshly ground black pepper3 slices brioche, blitzed to crumbs in a food processor20 rashers streaky bacon or pancetta2 tbsp maple syrup 1 medium cauliflower, stalk removed, florets separated 100g/3½oz butter 40g/1½oz plain flour 500ml/18fl oz milk 1 tbsp Dijon mustard 300g/10½oz extra mature cheddar, grated sea salt and freshly ground black pepper 3 slices brioche, blitzed to crumbs in a food processor 20 rashers streaky bacon or pancetta 2 tbsp maple syrup Method Preheat the grill to its highest setting.Bring a large pan of salted water to the boil, then cook the cauliflower florets for 5-6 minutes, or until tender. Drain well and refresh in a large bowl of iced water.Melt half of the butter in a large saucepan. When melted, whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes, whisking continuously. Gradually add the milk to the paste, whisking after each addition until smooth. When all of the milk has been added to the sauce, stir in the mustard and half of the grated cheese until smooth. Season, to taste, with salt and freshly ground black pepper.Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce, then sprinkle over the remaining grated cheese.Place the dish under the grill for 4-5 minutes, or until the cheese is golden-brown and bubbling.Meanwhile, melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp, stirring well. Transfer to a bowl.Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta.To serve, sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Bring a large pan of salted water to the boil, then cook the cauliflower florets for 5-6 minutes, or until tender. Drain well and refresh in a large bowl of iced water. Bring a large pan of salted water to the boil, then cook the cauliflower florets for 5-6 minutes, or until tender. Drain well and refresh in a large bowl of iced water. Melt half of the butter in a large saucepan. When melted, whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes, whisking continuously. Melt half of the butter in a large saucepan. When melted, whisk in the flour to form a smooth paste. Continue to cook the paste for 1-2 minutes, whisking continuously. Gradually add the milk to the paste, whisking after each addition until smooth. When all of the milk has been added to the sauce, stir in the mustard and half of the grated cheese until smooth. Season, to taste, with salt and freshly ground black pepper. Gradually add the milk to the paste, whisking after each addition until smooth. When all of the milk has been added to the sauce, stir in the mustard and half of the grated cheese until smooth. Season, to taste, with salt and freshly ground black pepper. Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce, then sprinkle over the remaining grated cheese. Drain the cooled cauliflower florets and transfer to an ovenproof dish. Pour over the cheese sauce, then sprinkle over the remaining grated cheese. Place the dish under the grill for 4-5 minutes, or until the cheese is golden-brown and bubbling. Place the dish under the grill for 4-5 minutes, or until the cheese is golden-brown and bubbling. Meanwhile, melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp, stirring well. Transfer to a bowl. Meanwhile, melt the remaining butter in a frying pan over a medium heat. Add the brioche crumbs and fry until golden-brown and crisp, stirring well. Transfer to a bowl. Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta. Wipe the frying pan with kitchen roll. Add the pancetta and dry-fry until crisp and golden-brown. Drizzle over the maple syrup and stir until it coats all of the pancetta. To serve, sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates. To serve, sprinkle the breadcrumbs over the cauliflower cheese. Lay the rashers of maple syrup pancetta on top. Spoon onto plates."
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7f2ed5991b3d88fed1baf39c973a94839fac96ec8335a80989078771951b707d
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Grilled pork chop with cauliflower cheese recipe
An average of 3.9 out of 5 stars from 7 ratings Meaty grilled pork chops go brilliantly with creamy cauliflower cheese. A hearty satisfying dish. 4 x 200g/7oz pork chopssalt and freshly ground black pepper 2 tbsp olive oil50g/2oz unsalted butter200g/7oz spring cabbage, finely shredded 4 x 200g/7oz pork chops salt and freshly ground black pepper 2 tbsp olive oil 50g/2oz unsalted butter 200g/7oz spring cabbage, finely shredded 1 large cauliflower, cut into florets50g/2oz butter, plus extra for greasing50g/2oz plain flour450ml/16fl oz milk2 free-range eggs, yolks only1 tsp English mustardsplash Worcestershire saucesalt and freshly ground black pepper200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated 1 large cauliflower, cut into florets 50g/2oz butter, plus extra for greasing 50g/2oz plain flour 450ml/16fl oz milk 2 free-range eggs, yolks only 1 tsp English mustard splash Worcestershire sauce salt and freshly ground black pepper 200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated Method For the grilled pork chops, preheat the oven to 200C/400F/Gas 6.Season the pork chops with salt and freshly ground black pepper then rub with a little of the olive oil.Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown then transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through.Remove the pork from the oven and set aside to rest for 4-5 minutes.Meanwhile, heat a frying pan until hot, add the butter and cabbage and stir fry for 2-3 minutes until just tender. Season with salt and freshly ground black pepper and set aside until needed.For the cauliflower cheese, preheat oven to 200C/400F/Gas 6.Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for two minutes.Drain and place the cauliflower in a buttered oven-proof dish.Place the butter and flour into a saucepan and heat to melt the butter.Cook, stirring for one to two minutes until lightly golden-brown.Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce.Return the sauce to the heat and simmer for two to three minutes.Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce and half the cheese.Season with salt and pepper then pour over the cauliflower and top with the remaining cheese.Place the cauliflower cheese under the grill and cook until golden-brown. To serve, place a spoonful of cabbage into the centre of the plate then place the pork chop on top. Spoon the cauliflower cheese alongside. For the grilled pork chops, preheat the oven to 200C/400F/Gas 6. For the grilled pork chops, preheat the oven to 200C/400F/Gas 6. Season the pork chops with salt and freshly ground black pepper then rub with a little of the olive oil. Season the pork chops with salt and freshly ground black pepper then rub with a little of the olive oil. Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown then transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through. Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown then transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through. Remove the pork from the oven and set aside to rest for 4-5 minutes. Remove the pork from the oven and set aside to rest for 4-5 minutes. Meanwhile, heat a frying pan until hot, add the butter and cabbage and stir fry for 2-3 minutes until just tender. Season with salt and freshly ground black pepper and set aside until needed. Meanwhile, heat a frying pan until hot, add the butter and cabbage and stir fry for 2-3 minutes until just tender. Season with salt and freshly ground black pepper and set aside until needed. For the cauliflower cheese, preheat oven to 200C/400F/Gas 6. For the cauliflower cheese, preheat oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for two minutes. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for two minutes. Drain and place the cauliflower in a buttered oven-proof dish. Drain and place the cauliflower in a buttered oven-proof dish. Place the butter and flour into a saucepan and heat to melt the butter. Place the butter and flour into a saucepan and heat to melt the butter. Cook, stirring for one to two minutes until lightly golden-brown. Cook, stirring for one to two minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for two to three minutes. Return the sauce to the heat and simmer for two to three minutes. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce and half the cheese. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place the cauliflower cheese under the grill and cook until golden-brown. Place the cauliflower cheese under the grill and cook until golden-brown. To serve, place a spoonful of cabbage into the centre of the plate then place the pork chop on top. Spoon the cauliflower cheese alongside. To serve, place a spoonful of cabbage into the centre of the plate then place the pork chop on top. Spoon the cauliflower cheese alongside.
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"title": "Grilled pork chop with cauliflower cheese recipe",
"content": "An average of 3.9 out of 5 stars from 7 ratings Meaty grilled pork chops go brilliantly with creamy cauliflower cheese. A hearty satisfying dish. 4 x 200g/7oz pork chopssalt and freshly ground black pepper 2 tbsp olive oil50g/2oz unsalted butter200g/7oz spring cabbage, finely shredded 4 x 200g/7oz pork chops salt and freshly ground black pepper 2 tbsp olive oil 50g/2oz unsalted butter 200g/7oz spring cabbage, finely shredded 1 large cauliflower, cut into florets50g/2oz butter, plus extra for greasing50g/2oz plain flour450ml/16fl oz milk2 free-range eggs, yolks only1 tsp English mustardsplash Worcestershire saucesalt and freshly ground black pepper200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated 1 large cauliflower, cut into florets 50g/2oz butter, plus extra for greasing 50g/2oz plain flour 450ml/16fl oz milk 2 free-range eggs, yolks only 1 tsp English mustard splash Worcestershire sauce salt and freshly ground black pepper 200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated Method For the grilled pork chops, preheat the oven to 200C/400F/Gas 6.Season the pork chops with salt and freshly ground black pepper then rub with a little of the olive oil.Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown then transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through.Remove the pork from the oven and set aside to rest for 4-5 minutes.Meanwhile, heat a frying pan until hot, add the butter and cabbage and stir fry for 2-3 minutes until just tender. Season with salt and freshly ground black pepper and set aside until needed.For the cauliflower cheese, preheat oven to 200C/400F/Gas 6.Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for two minutes.Drain and place the cauliflower in a buttered oven-proof dish.Place the butter and flour into a saucepan and heat to melt the butter.Cook, stirring for one to two minutes until lightly golden-brown.Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce.Return the sauce to the heat and simmer for two to three minutes.Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce and half the cheese.Season with salt and pepper then pour over the cauliflower and top with the remaining cheese.Place the cauliflower cheese under the grill and cook until golden-brown. To serve, place a spoonful of cabbage into the centre of the plate then place the pork chop on top. Spoon the cauliflower cheese alongside. For the grilled pork chops, preheat the oven to 200C/400F/Gas 6. For the grilled pork chops, preheat the oven to 200C/400F/Gas 6. Season the pork chops with salt and freshly ground black pepper then rub with a little of the olive oil. Season the pork chops with salt and freshly ground black pepper then rub with a little of the olive oil. Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown then transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through. Heat a griddle pan until hot, add the pork chops and cook on each side until golden brown then transfer the griddle pan to the oven and cook for 5 minutes until the pork is just cooked through. Remove the pork from the oven and set aside to rest for 4-5 minutes. Remove the pork from the oven and set aside to rest for 4-5 minutes. Meanwhile, heat a frying pan until hot, add the butter and cabbage and stir fry for 2-3 minutes until just tender. Season with salt and freshly ground black pepper and set aside until needed. Meanwhile, heat a frying pan until hot, add the butter and cabbage and stir fry for 2-3 minutes until just tender. Season with salt and freshly ground black pepper and set aside until needed. For the cauliflower cheese, preheat oven to 200C/400F/Gas 6. For the cauliflower cheese, preheat oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for two minutes. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for two minutes. Drain and place the cauliflower in a buttered oven-proof dish. Drain and place the cauliflower in a buttered oven-proof dish. Place the butter and flour into a saucepan and heat to melt the butter. Place the butter and flour into a saucepan and heat to melt the butter. Cook, stirring for one to two minutes until lightly golden-brown. Cook, stirring for one to two minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for two to three minutes. Return the sauce to the heat and simmer for two to three minutes. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce and half the cheese. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place the cauliflower cheese under the grill and cook until golden-brown. Place the cauliflower cheese under the grill and cook until golden-brown. To serve, place a spoonful of cabbage into the centre of the plate then place the pork chop on top. Spoon the cauliflower cheese alongside. To serve, place a spoonful of cabbage into the centre of the plate then place the pork chop on top. Spoon the cauliflower cheese alongside."
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a51f36c35a8c6112b514ae5a0500730e440927cdccbe808e96a4ddb1024978ea
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Hidden veg pasta sauce recipe
Hidden veg tomato sauce An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tomato_and_hidden_veg_96070_16x9.jpg This hidden veg tomato sauce is an easy way to add more vegetables into your pasta or pizza. Make a batch at the weekend and turn it into multiple meals. Each serving provides 34 kcal, 1.3g protein, 5.2g carbohydrate (of which 4.4g sugars), 0.5g fat (of which 0g saturates), 1.4g fibre and 0.04g salt. 1 tsp vegetable oil1 red onion, roughly chopped2 courgettes, roughly chopped2 carrots, roughly chopped2 red peppers, seeds removed, roughly chopped320g/11½oz butternut squash, peeled and roughly chopped2 tbsp tomato purée1 tsp dried thyme2 tsp onion granules4 garlic cloves, finely grated2 x 400g tins chopped tomatoes325g/11½oz passatasalt and freshly ground black pepper 1 tsp vegetable oil 1 red onion, roughly chopped 2 courgettes, roughly chopped 2 carrots, roughly chopped 2 red peppers, seeds removed, roughly chopped 320g/11½oz butternut squash, peeled and roughly chopped 2 tbsp tomato purée 1 tsp dried thyme 2 tsp onion granules 4 garlic cloves, finely grated 2 x 400g tins chopped tomatoes 325g/11½oz passata salt and freshly ground black pepper Method Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened.Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened. Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened. Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Recipe tips Serve with pasta; stir through cooked rice; spread over naan bread or flatbread for a quick pizza; mix with a little hot stock for a quick vegetable soup.
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"title": "Hidden veg pasta sauce recipe",
"content": "Hidden veg tomato sauce An average of 4.6 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tomato_and_hidden_veg_96070_16x9.jpg This hidden veg tomato sauce is an easy way to add more vegetables into your pasta or pizza. Make a batch at the weekend and turn it into multiple meals. Each serving provides 34 kcal, 1.3g protein, 5.2g carbohydrate (of which 4.4g sugars), 0.5g fat (of which 0g saturates), 1.4g fibre and 0.04g salt. 1 tsp vegetable oil1 red onion, roughly chopped2 courgettes, roughly chopped2 carrots, roughly chopped2 red peppers, seeds removed, roughly chopped320g/11½oz butternut squash, peeled and roughly chopped2 tbsp tomato purée1 tsp dried thyme2 tsp onion granules4 garlic cloves, finely grated2 x 400g tins chopped tomatoes325g/11½oz passatasalt and freshly ground black pepper 1 tsp vegetable oil 1 red onion, roughly chopped 2 courgettes, roughly chopped 2 carrots, roughly chopped 2 red peppers, seeds removed, roughly chopped 320g/11½oz butternut squash, peeled and roughly chopped 2 tbsp tomato purée 1 tsp dried thyme 2 tsp onion granules 4 garlic cloves, finely grated 2 x 400g tins chopped tomatoes 325g/11½oz passata salt and freshly ground black pepper Method Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened.Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened. Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened. Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Recipe tips Serve with pasta; stir through cooked rice; spread over naan bread or flatbread for a quick pizza; mix with a little hot stock for a quick vegetable soup."
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4902b0ba2fc9d80493e5ebcd7634395305a7df05808e712a0fc1781932033fdb
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Butternut squash pasta sauce recipe
An average of 4.7 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/butternut_squash_pasta_40074_16x9.jpg This silky smooth and creamy pasta sauce is real crowd-pleaser and makes a perfect speedy supper for busy weeknights. 1 butternut squash, quartered and seeds removed (about 1kg/2lb 4oz)4 shallots, unpeeled and left whole4 sprigs fresh rosemary 3 tbsp olive oil, for drizzling 3 garlic cloves, unpeeled and left whole250g/9oz ricotta 3 tbsp extra virgin olive oil 1 unwaxed lemon, juice and zest¼ nutmeg, freshly grated salt and freshly cracked black pepper 1 butternut squash, quartered and seeds removed (about 1kg/2lb 4oz) 4 shallots, unpeeled and left whole 4 sprigs fresh rosemary 3 tbsp olive oil, for drizzling 3 garlic cloves, unpeeled and left whole 250g/9oz ricotta 3 tbsp extra virgin olive oil 1 unwaxed lemon, juice and zest ¼ nutmeg, freshly grated salt and freshly cracked black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the squash pieces in a roasting tray along with the shallots and rosemary. Drizzle over the olive oil to coat and season generously with salt and pepper. Cover with kitchen foil and roast for 30 minutes. Remove the foil from the tray of vegetables and tuck the garlic cloves into any cavities of the squash. Return to the oven to cook, uncovered, for another 20 minutes. Remove the roasted vegetables from the oven, and when cool enough to handle, squeeze the shallots and garlic cloves from their skins into the bowl of a food processor. Use a spoon to scoop the flesh from the butternut squash into the food processor too (discard the skins and rosemary). Add the remaining ingredients to the food processor and blend to combine until smooth (you may need to scrape the sides down a couple of times with a spatula). Alternatively, add all of the ingredients to a large mixing bowl and blend with a hand-held stick blender until smooth. Scrape the sauce into a sterilised jar or clean reuseable container and keep covered in the fridge for up to 5 days before using. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Arrange the squash pieces in a roasting tray along with the shallots and rosemary. Drizzle over the olive oil to coat and season generously with salt and pepper. Cover with kitchen foil and roast for 30 minutes. Arrange the squash pieces in a roasting tray along with the shallots and rosemary. Drizzle over the olive oil to coat and season generously with salt and pepper. Cover with kitchen foil and roast for 30 minutes. Remove the foil from the tray of vegetables and tuck the garlic cloves into any cavities of the squash. Return to the oven to cook, uncovered, for another 20 minutes. Remove the foil from the tray of vegetables and tuck the garlic cloves into any cavities of the squash. Return to the oven to cook, uncovered, for another 20 minutes. Remove the roasted vegetables from the oven, and when cool enough to handle, squeeze the shallots and garlic cloves from their skins into the bowl of a food processor. Use a spoon to scoop the flesh from the butternut squash into the food processor too (discard the skins and rosemary). Add the remaining ingredients to the food processor and blend to combine until smooth (you may need to scrape the sides down a couple of times with a spatula). Alternatively, add all of the ingredients to a large mixing bowl and blend with a hand-held stick blender until smooth. Remove the roasted vegetables from the oven, and when cool enough to handle, squeeze the shallots and garlic cloves from their skins into the bowl of a food processor. Use a spoon to scoop the flesh from the butternut squash into the food processor too (discard the skins and rosemary). Add the remaining ingredients to the food processor and blend to combine until smooth (you may need to scrape the sides down a couple of times with a spatula). Alternatively, add all of the ingredients to a large mixing bowl and blend with a hand-held stick blender until smooth. Scrape the sauce into a sterilised jar or clean reuseable container and keep covered in the fridge for up to 5 days before using. Scrape the sauce into a sterilised jar or clean reuseable container and keep covered in the fridge for up to 5 days before using. Recipe tips Squash can vary in water content so you may need to add a splash of water at the end to achieve a looser consistency.
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"title": "Butternut squash pasta sauce 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/butternut_squash_pasta_40074_16x9.jpg This silky smooth and creamy pasta sauce is real crowd-pleaser and makes a perfect speedy supper for busy weeknights. 1 butternut squash, quartered and seeds removed (about 1kg/2lb 4oz)4 shallots, unpeeled and left whole4 sprigs fresh rosemary 3 tbsp olive oil, for drizzling 3 garlic cloves, unpeeled and left whole250g/9oz ricotta 3 tbsp extra virgin olive oil 1 unwaxed lemon, juice and zest¼ nutmeg, freshly grated salt and freshly cracked black pepper 1 butternut squash, quartered and seeds removed (about 1kg/2lb 4oz) 4 shallots, unpeeled and left whole 4 sprigs fresh rosemary 3 tbsp olive oil, for drizzling 3 garlic cloves, unpeeled and left whole 250g/9oz ricotta 3 tbsp extra virgin olive oil 1 unwaxed lemon, juice and zest ¼ nutmeg, freshly grated salt and freshly cracked black pepper Method Preheat the oven to 200C/180 Fan/Gas 6. Arrange the squash pieces in a roasting tray along with the shallots and rosemary. Drizzle over the olive oil to coat and season generously with salt and pepper. Cover with kitchen foil and roast for 30 minutes. Remove the foil from the tray of vegetables and tuck the garlic cloves into any cavities of the squash. Return to the oven to cook, uncovered, for another 20 minutes. Remove the roasted vegetables from the oven, and when cool enough to handle, squeeze the shallots and garlic cloves from their skins into the bowl of a food processor. Use a spoon to scoop the flesh from the butternut squash into the food processor too (discard the skins and rosemary). Add the remaining ingredients to the food processor and blend to combine until smooth (you may need to scrape the sides down a couple of times with a spatula). Alternatively, add all of the ingredients to a large mixing bowl and blend with a hand-held stick blender until smooth. Scrape the sauce into a sterilised jar or clean reuseable container and keep covered in the fridge for up to 5 days before using. Preheat the oven to 200C/180 Fan/Gas 6. Preheat the oven to 200C/180 Fan/Gas 6. Arrange the squash pieces in a roasting tray along with the shallots and rosemary. Drizzle over the olive oil to coat and season generously with salt and pepper. Cover with kitchen foil and roast for 30 minutes. Arrange the squash pieces in a roasting tray along with the shallots and rosemary. Drizzle over the olive oil to coat and season generously with salt and pepper. Cover with kitchen foil and roast for 30 minutes. Remove the foil from the tray of vegetables and tuck the garlic cloves into any cavities of the squash. Return to the oven to cook, uncovered, for another 20 minutes. Remove the foil from the tray of vegetables and tuck the garlic cloves into any cavities of the squash. Return to the oven to cook, uncovered, for another 20 minutes. Remove the roasted vegetables from the oven, and when cool enough to handle, squeeze the shallots and garlic cloves from their skins into the bowl of a food processor. Use a spoon to scoop the flesh from the butternut squash into the food processor too (discard the skins and rosemary). Add the remaining ingredients to the food processor and blend to combine until smooth (you may need to scrape the sides down a couple of times with a spatula). Alternatively, add all of the ingredients to a large mixing bowl and blend with a hand-held stick blender until smooth. Remove the roasted vegetables from the oven, and when cool enough to handle, squeeze the shallots and garlic cloves from their skins into the bowl of a food processor. Use a spoon to scoop the flesh from the butternut squash into the food processor too (discard the skins and rosemary). Add the remaining ingredients to the food processor and blend to combine until smooth (you may need to scrape the sides down a couple of times with a spatula). Alternatively, add all of the ingredients to a large mixing bowl and blend with a hand-held stick blender until smooth. Scrape the sauce into a sterilised jar or clean reuseable container and keep covered in the fridge for up to 5 days before using. Scrape the sauce into a sterilised jar or clean reuseable container and keep covered in the fridge for up to 5 days before using. Recipe tips Squash can vary in water content so you may need to add a splash of water at the end to achieve a looser consistency."
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9afc1f131c6b32baa5ca2088f896bc8b575dac2f791285779fff4fb236106256
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Roasted garlic pasta sauce recipe
An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_garlic_pasta_98475_16x9.jpg A caramelised take on the classic Neopolitan pasta, aglio e olio, this sauce takes time but is comfortingly rewarding. 4 whole garlic bulbs, top 5mm/¼in sliced off4 tbsp extra virgin olive oil50g/1¾oz unsalted butter 1 tsp dried red chilli flakes (use less if you prefer a milder flavour)1 lemon, juice and zest 100ml/3½fl oz dry white wine 100ml/3½fl oz single cream 50g/1¾oz Parmesan, very finely grated salt and freshly cracked black pepper 4 whole garlic bulbs, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 50g/1¾oz unsalted butter 1 tsp dried red chilli flakes (use less if you prefer a milder flavour) 1 lemon, juice and zest 100ml/3½fl oz dry white wine 100ml/3½fl oz single cream 50g/1¾oz Parmesan, very finely grated salt and freshly cracked black pepper Method Preheat the oven to 180C/160 Fan/Gas 4. Lay each garlic bulb in the centre of a 10x10cm/4x4in square piece of kitchen foil and drizzle 1 tablespoon of oil over the bulbs. Season with salt, then wrap the garlic bulbs up in the foil to seal. Place the foil-wrapped garlic in a small roasting dish and roast for 45–50 minutes, until the garlic is caramelised and completely soft. Unwrap the garlic and allow to cool completely. Meanwhile, heat the remaining 3 tablespoons of oil and butter in a large, deep frying pan over a medium heat and, when melted, add the chilli flakes and lemon zest. Turn the heat off and allow the oil to infuse while the garlic cools, about 10 minutes.When cool enough to handle, squeeze the garlic cloves out of the bulbs onto a plate and use a fork to mash the cloves until smooth. Add the mashed garlic cloves to the frying pan with the chilli and lemon mixture and return to a medium-low heat. Use a flat whisk or fork to break up the garlic into the flavoured oil mixture. Pour in the wine, cream, lemon juice and a pinch of salt and continue to whisk while it comes to a very gentle simmer. Simmer gently for 5 minutes, then scatter over the Parmesan and continue to cook, without stirring, for one minute more. Whisk to combine, then taste for seasoning. Transfer to a jar or airtight container and store in the fridge for up to 5 days before using. Preheat the oven to 180C/160 Fan/Gas 4. Preheat the oven to 180C/160 Fan/Gas 4. Lay each garlic bulb in the centre of a 10x10cm/4x4in square piece of kitchen foil and drizzle 1 tablespoon of oil over the bulbs. Season with salt, then wrap the garlic bulbs up in the foil to seal. Place the foil-wrapped garlic in a small roasting dish and roast for 45–50 minutes, until the garlic is caramelised and completely soft. Unwrap the garlic and allow to cool completely. Lay each garlic bulb in the centre of a 10x10cm/4x4in square piece of kitchen foil and drizzle 1 tablespoon of oil over the bulbs. Season with salt, then wrap the garlic bulbs up in the foil to seal. Place the foil-wrapped garlic in a small roasting dish and roast for 45–50 minutes, until the garlic is caramelised and completely soft. Unwrap the garlic and allow to cool completely. Meanwhile, heat the remaining 3 tablespoons of oil and butter in a large, deep frying pan over a medium heat and, when melted, add the chilli flakes and lemon zest. Turn the heat off and allow the oil to infuse while the garlic cools, about 10 minutes. Meanwhile, heat the remaining 3 tablespoons of oil and butter in a large, deep frying pan over a medium heat and, when melted, add the chilli flakes and lemon zest. Turn the heat off and allow the oil to infuse while the garlic cools, about 10 minutes. When cool enough to handle, squeeze the garlic cloves out of the bulbs onto a plate and use a fork to mash the cloves until smooth. Add the mashed garlic cloves to the frying pan with the chilli and lemon mixture and return to a medium-low heat. Use a flat whisk or fork to break up the garlic into the flavoured oil mixture. Pour in the wine, cream, lemon juice and a pinch of salt and continue to whisk while it comes to a very gentle simmer. When cool enough to handle, squeeze the garlic cloves out of the bulbs onto a plate and use a fork to mash the cloves until smooth. Add the mashed garlic cloves to the frying pan with the chilli and lemon mixture and return to a medium-low heat. Use a flat whisk or fork to break up the garlic into the flavoured oil mixture. Pour in the wine, cream, lemon juice and a pinch of salt and continue to whisk while it comes to a very gentle simmer. Simmer gently for 5 minutes, then scatter over the Parmesan and continue to cook, without stirring, for one minute more. Whisk to combine, then taste for seasoning. Simmer gently for 5 minutes, then scatter over the Parmesan and continue to cook, without stirring, for one minute more. Whisk to combine, then taste for seasoning. Transfer to a jar or airtight container and store in the fridge for up to 5 days before using. Transfer to a jar or airtight container and store in the fridge for up to 5 days before using. Recipe tips Don’t be alarmed by the sheer amount of garlic in this recipe. Roasting it in foil mellows the flavour dramatically, and mitigates the risk of garlic breath.
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"title": "Roasted garlic pasta sauce recipe",
"content": "An average of 4.4 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_garlic_pasta_98475_16x9.jpg A caramelised take on the classic Neopolitan pasta, aglio e olio, this sauce takes time but is comfortingly rewarding. 4 whole garlic bulbs, top 5mm/¼in sliced off4 tbsp extra virgin olive oil50g/1¾oz unsalted butter 1 tsp dried red chilli flakes (use less if you prefer a milder flavour)1 lemon, juice and zest 100ml/3½fl oz dry white wine 100ml/3½fl oz single cream 50g/1¾oz Parmesan, very finely grated salt and freshly cracked black pepper 4 whole garlic bulbs, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 50g/1¾oz unsalted butter 1 tsp dried red chilli flakes (use less if you prefer a milder flavour) 1 lemon, juice and zest 100ml/3½fl oz dry white wine 100ml/3½fl oz single cream 50g/1¾oz Parmesan, very finely grated salt and freshly cracked black pepper Method Preheat the oven to 180C/160 Fan/Gas 4. Lay each garlic bulb in the centre of a 10x10cm/4x4in square piece of kitchen foil and drizzle 1 tablespoon of oil over the bulbs. Season with salt, then wrap the garlic bulbs up in the foil to seal. Place the foil-wrapped garlic in a small roasting dish and roast for 45–50 minutes, until the garlic is caramelised and completely soft. Unwrap the garlic and allow to cool completely. Meanwhile, heat the remaining 3 tablespoons of oil and butter in a large, deep frying pan over a medium heat and, when melted, add the chilli flakes and lemon zest. Turn the heat off and allow the oil to infuse while the garlic cools, about 10 minutes.When cool enough to handle, squeeze the garlic cloves out of the bulbs onto a plate and use a fork to mash the cloves until smooth. Add the mashed garlic cloves to the frying pan with the chilli and lemon mixture and return to a medium-low heat. Use a flat whisk or fork to break up the garlic into the flavoured oil mixture. Pour in the wine, cream, lemon juice and a pinch of salt and continue to whisk while it comes to a very gentle simmer. Simmer gently for 5 minutes, then scatter over the Parmesan and continue to cook, without stirring, for one minute more. Whisk to combine, then taste for seasoning. Transfer to a jar or airtight container and store in the fridge for up to 5 days before using. Preheat the oven to 180C/160 Fan/Gas 4. Preheat the oven to 180C/160 Fan/Gas 4. Lay each garlic bulb in the centre of a 10x10cm/4x4in square piece of kitchen foil and drizzle 1 tablespoon of oil over the bulbs. Season with salt, then wrap the garlic bulbs up in the foil to seal. Place the foil-wrapped garlic in a small roasting dish and roast for 45–50 minutes, until the garlic is caramelised and completely soft. Unwrap the garlic and allow to cool completely. Lay each garlic bulb in the centre of a 10x10cm/4x4in square piece of kitchen foil and drizzle 1 tablespoon of oil over the bulbs. Season with salt, then wrap the garlic bulbs up in the foil to seal. Place the foil-wrapped garlic in a small roasting dish and roast for 45–50 minutes, until the garlic is caramelised and completely soft. Unwrap the garlic and allow to cool completely. Meanwhile, heat the remaining 3 tablespoons of oil and butter in a large, deep frying pan over a medium heat and, when melted, add the chilli flakes and lemon zest. Turn the heat off and allow the oil to infuse while the garlic cools, about 10 minutes. Meanwhile, heat the remaining 3 tablespoons of oil and butter in a large, deep frying pan over a medium heat and, when melted, add the chilli flakes and lemon zest. Turn the heat off and allow the oil to infuse while the garlic cools, about 10 minutes. When cool enough to handle, squeeze the garlic cloves out of the bulbs onto a plate and use a fork to mash the cloves until smooth. Add the mashed garlic cloves to the frying pan with the chilli and lemon mixture and return to a medium-low heat. Use a flat whisk or fork to break up the garlic into the flavoured oil mixture. Pour in the wine, cream, lemon juice and a pinch of salt and continue to whisk while it comes to a very gentle simmer. When cool enough to handle, squeeze the garlic cloves out of the bulbs onto a plate and use a fork to mash the cloves until smooth. Add the mashed garlic cloves to the frying pan with the chilli and lemon mixture and return to a medium-low heat. Use a flat whisk or fork to break up the garlic into the flavoured oil mixture. Pour in the wine, cream, lemon juice and a pinch of salt and continue to whisk while it comes to a very gentle simmer. Simmer gently for 5 minutes, then scatter over the Parmesan and continue to cook, without stirring, for one minute more. Whisk to combine, then taste for seasoning. Simmer gently for 5 minutes, then scatter over the Parmesan and continue to cook, without stirring, for one minute more. Whisk to combine, then taste for seasoning. Transfer to a jar or airtight container and store in the fridge for up to 5 days before using. Transfer to a jar or airtight container and store in the fridge for up to 5 days before using. Recipe tips Don’t be alarmed by the sheer amount of garlic in this recipe. Roasting it in foil mellows the flavour dramatically, and mitigates the risk of garlic breath."
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Turkey pasta bake recipe
An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_pasta_bake_53406_16x9.jpg Looking for an easy leftover turkey recipe? This creamy cheesy pasta bake could be the one. Each serving provides 377 kcal, 12.2g protein, 21.3g carbohydrate (of which 6.3g sugars), 26.3g fat (of which 12.3g saturates), 1.9g fibre and 1.46g salt. 300g/10½oz dried pasta shapes, such as penne or fusilli2 tbsp sunflower oil, plus extra for greasing4 rashers smoked streaky bacon, thickly sliced1 onion, finely chopped500g/1lb 2oz pasta sauce (homemade or from a jar)150ml/5fl oz double cream350g–500g/12oz–1lb 2oz leftover turkey, cut into small chunks75g/2½oz mature cheddar, coarsely grated 300g/10½oz dried pasta shapes, such as penne or fusilli 2 tbsp sunflower oil, plus extra for greasing 4 rashers smoked streaky bacon, thickly sliced 1 onion, finely chopped 500g/1lb 2oz pasta sauce (homemade or from a jar) 150ml/5fl oz double cream 350g–500g/12oz–1lb 2oz leftover turkey, cut into small chunks 75g/2½oz mature cheddar, coarsely grated Method Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish.Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper.Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat. Transfer to the greased dish and sprinkle with the cheese. Bake for 15–20 minutes, or until the cheese is melted and beginning to brown. Serve hot. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish. Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper. Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper. Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat. Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat. Transfer to the greased dish and sprinkle with the cheese. Bake for 15–20 minutes, or until the cheese is melted and beginning to brown. Serve hot. Transfer to the greased dish and sprinkle with the cheese. Bake for 15–20 minutes, or until the cheese is melted and beginning to brown. Serve hot.
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"title": "Turkey pasta bake recipe",
"content": "An average of 4.9 out of 5 stars from 21 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_pasta_bake_53406_16x9.jpg Looking for an easy leftover turkey recipe? This creamy cheesy pasta bake could be the one. Each serving provides 377 kcal, 12.2g protein, 21.3g carbohydrate (of which 6.3g sugars), 26.3g fat (of which 12.3g saturates), 1.9g fibre and 1.46g salt. 300g/10½oz dried pasta shapes, such as penne or fusilli2 tbsp sunflower oil, plus extra for greasing4 rashers smoked streaky bacon, thickly sliced1 onion, finely chopped500g/1lb 2oz pasta sauce (homemade or from a jar)150ml/5fl oz double cream350g–500g/12oz–1lb 2oz leftover turkey, cut into small chunks75g/2½oz mature cheddar, coarsely grated 300g/10½oz dried pasta shapes, such as penne or fusilli 2 tbsp sunflower oil, plus extra for greasing 4 rashers smoked streaky bacon, thickly sliced 1 onion, finely chopped 500g/1lb 2oz pasta sauce (homemade or from a jar) 150ml/5fl oz double cream 350g–500g/12oz–1lb 2oz leftover turkey, cut into small chunks 75g/2½oz mature cheddar, coarsely grated Method Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish.Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper.Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat. Transfer to the greased dish and sprinkle with the cheese. Bake for 15–20 minutes, or until the cheese is melted and beginning to brown. Serve hot. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender. Half fill a large saucepan with water and bring to the boil. Add the pasta and cook for 10 minutes, or until just tender. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil a large, shallow, roughly 2.5 litre/4½ pint lasagne dish, or similar pie dish. Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper. Heat the oil in a large frying pan and fry the bacon and onion for 8 minutes, or until lightly browned. Stir in the pasta sauce and cream. Add a large ladleful (around 100ml/3½fl oz) of the pasta cooking water and bring to a simmer. Stir in the turkey pieces and season with ground black pepper. Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat. Drain the pasta in a colander, then return it to the saucepan. Stir in the pasta sauce and leftover turkey meat. Transfer to the greased dish and sprinkle with the cheese. Bake for 15–20 minutes, or until the cheese is melted and beginning to brown. Serve hot. Transfer to the greased dish and sprinkle with the cheese. Bake for 15–20 minutes, or until the cheese is melted and beginning to brown. Serve hot."
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d4a86cde3775a29348668e1bd7126b98951c61534124955f030e64f1aa9eaaf3
|
Sausage pasta recipe
An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_pasta_91648_16x9.jpg This simple sausage pasta sauce is full of flavour, but comes together in about 30 minutes. Sausages make a quick substitute for mince that's already well seasoned. Your store cupboard does the rest! 1 tbsp olive oil1 red onion, finely diced400g/14oz pork sausages, casings removed2 garlic cloves, finely chopped50g/1¾oz tomato purée2 x 400g tins chopped tomatoes½ tsp dried oreganopinch chilli flakespinch sugar200g/7oz kale or cavolo nero, stems removed and leaves cut into 3cm/1¼in strips400g/14oz dried pasta (any shape) sea salt freshly grated Parmesan, to serve 1 tbsp olive oil 1 red onion, finely diced 400g/14oz pork sausages, casings removed 2 garlic cloves, finely chopped 50g/1¾oz tomato purée 2 x 400g tins chopped tomatoes ½ tsp dried oregano pinch chilli flakes pinch sugar 200g/7oz kale or cavolo nero, stems removed and leaves cut into 3cm/1¼in strips 400g/14oz dried pasta (any shape) sea salt freshly grated Parmesan, to serve Method Heat the oil in a large frying pan over a medium heat. Add the onion and cook for around 7 minutes, stirring occasionally, or until starting to brown. Add the sausage meat and break up into small pieces with a wooden spoon. Cook for 3–4 minutes or until golden. Stir in the garlic then the tomato purée and cook for a further 2–3 minutes.Pour in the tomatoes. Use 400ml/14fl oz water to swill out the tins and add to the pan along with the oregano, chilli flakes and sugar. Simmer the sauce over a medium–low heat for 10 minutes so it can thicken slightly. Stir the kale into the sauce and cook for a further 5–10 minutes, until the leaves have softened. Add a splash of water to the pan if the sauce is looking too thick. Taste and season with salt, if needed.Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving a mugful of the pasta water. Add the pasta to the sauce in the frying pan and stir together, loosening with a splash of pasta water if needed to help coat the pasta. Remove from the heat, divide between bowls, top with the grated cheese and serve. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for around 7 minutes, stirring occasionally, or until starting to brown. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for around 7 minutes, stirring occasionally, or until starting to brown. Add the sausage meat and break up into small pieces with a wooden spoon. Cook for 3–4 minutes or until golden. Add the sausage meat and break up into small pieces with a wooden spoon. Cook for 3–4 minutes or until golden. Stir in the garlic then the tomato purée and cook for a further 2–3 minutes. Stir in the garlic then the tomato purée and cook for a further 2–3 minutes. Pour in the tomatoes. Use 400ml/14fl oz water to swill out the tins and add to the pan along with the oregano, chilli flakes and sugar. Simmer the sauce over a medium–low heat for 10 minutes so it can thicken slightly. Pour in the tomatoes. Use 400ml/14fl oz water to swill out the tins and add to the pan along with the oregano, chilli flakes and sugar. Simmer the sauce over a medium–low heat for 10 minutes so it can thicken slightly. Stir the kale into the sauce and cook for a further 5–10 minutes, until the leaves have softened. Add a splash of water to the pan if the sauce is looking too thick. Taste and season with salt, if needed. Stir the kale into the sauce and cook for a further 5–10 minutes, until the leaves have softened. Add a splash of water to the pan if the sauce is looking too thick. Taste and season with salt, if needed. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving a mugful of the pasta water. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving a mugful of the pasta water. Add the pasta to the sauce in the frying pan and stir together, loosening with a splash of pasta water if needed to help coat the pasta. Add the pasta to the sauce in the frying pan and stir together, loosening with a splash of pasta water if needed to help coat the pasta. Remove from the heat, divide between bowls, top with the grated cheese and serve. Remove from the heat, divide between bowls, top with the grated cheese and serve.
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"url": "https://www.bbc.co.uk/food/recipes/sausage_pasta_91648",
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sausage pasta recipe",
"content": "An average of 4.8 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sausage_pasta_91648_16x9.jpg This simple sausage pasta sauce is full of flavour, but comes together in about 30 minutes. Sausages make a quick substitute for mince that's already well seasoned. Your store cupboard does the rest! 1 tbsp olive oil1 red onion, finely diced400g/14oz pork sausages, casings removed2 garlic cloves, finely chopped50g/1¾oz tomato purée2 x 400g tins chopped tomatoes½ tsp dried oreganopinch chilli flakespinch sugar200g/7oz kale or cavolo nero, stems removed and leaves cut into 3cm/1¼in strips400g/14oz dried pasta (any shape) sea salt freshly grated Parmesan, to serve 1 tbsp olive oil 1 red onion, finely diced 400g/14oz pork sausages, casings removed 2 garlic cloves, finely chopped 50g/1¾oz tomato purée 2 x 400g tins chopped tomatoes ½ tsp dried oregano pinch chilli flakes pinch sugar 200g/7oz kale or cavolo nero, stems removed and leaves cut into 3cm/1¼in strips 400g/14oz dried pasta (any shape) sea salt freshly grated Parmesan, to serve Method Heat the oil in a large frying pan over a medium heat. Add the onion and cook for around 7 minutes, stirring occasionally, or until starting to brown. Add the sausage meat and break up into small pieces with a wooden spoon. Cook for 3–4 minutes or until golden. Stir in the garlic then the tomato purée and cook for a further 2–3 minutes.Pour in the tomatoes. Use 400ml/14fl oz water to swill out the tins and add to the pan along with the oregano, chilli flakes and sugar. Simmer the sauce over a medium–low heat for 10 minutes so it can thicken slightly. Stir the kale into the sauce and cook for a further 5–10 minutes, until the leaves have softened. Add a splash of water to the pan if the sauce is looking too thick. Taste and season with salt, if needed.Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving a mugful of the pasta water. Add the pasta to the sauce in the frying pan and stir together, loosening with a splash of pasta water if needed to help coat the pasta. Remove from the heat, divide between bowls, top with the grated cheese and serve. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for around 7 minutes, stirring occasionally, or until starting to brown. Heat the oil in a large frying pan over a medium heat. Add the onion and cook for around 7 minutes, stirring occasionally, or until starting to brown. Add the sausage meat and break up into small pieces with a wooden spoon. Cook for 3–4 minutes or until golden. Add the sausage meat and break up into small pieces with a wooden spoon. Cook for 3–4 minutes or until golden. Stir in the garlic then the tomato purée and cook for a further 2–3 minutes. Stir in the garlic then the tomato purée and cook for a further 2–3 minutes. Pour in the tomatoes. Use 400ml/14fl oz water to swill out the tins and add to the pan along with the oregano, chilli flakes and sugar. Simmer the sauce over a medium–low heat for 10 minutes so it can thicken slightly. Pour in the tomatoes. Use 400ml/14fl oz water to swill out the tins and add to the pan along with the oregano, chilli flakes and sugar. Simmer the sauce over a medium–low heat for 10 minutes so it can thicken slightly. Stir the kale into the sauce and cook for a further 5–10 minutes, until the leaves have softened. Add a splash of water to the pan if the sauce is looking too thick. Taste and season with salt, if needed. Stir the kale into the sauce and cook for a further 5–10 minutes, until the leaves have softened. Add a splash of water to the pan if the sauce is looking too thick. Taste and season with salt, if needed. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving a mugful of the pasta water. Meanwhile, bring a large saucepan of salted water to the boil. Add the pasta and cook according to packet instructions. Drain the pasta, reserving a mugful of the pasta water. Add the pasta to the sauce in the frying pan and stir together, loosening with a splash of pasta water if needed to help coat the pasta. Add the pasta to the sauce in the frying pan and stir together, loosening with a splash of pasta water if needed to help coat the pasta. Remove from the heat, divide between bowls, top with the grated cheese and serve. Remove from the heat, divide between bowls, top with the grated cheese and serve."
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86a62b41a4e550d367dbb6ab07f3893cfd689bf3d3733034a6215fe00b1f3bce
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Pasta with mushrooms and pine nuts recipe
An average of 4.8 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastawithmushroomsau_83362_16x9.jpg Portobello mushroom sauce over pasta with fresh parsley, white wine, garlic and olive oil... what are you waiting for? This mushroom pasta for one can be made in minutes. 25g/1oz unsalted butter, chopped1 tbsp olive oil½ onion, finely chopped 1 garlic clove, finely chopped1 Portobello mushroom, chopped50ml/2fl oz white wine50ml/2fl oz double cream1 tsp chopped fresh parsley100g/3½oz pasta, such as tagliatelle, cooked according to packet instructions25g/1oz pine nuts (optional)salt and freshly ground black pepper 25g/1oz unsalted butter, chopped 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 Portobello mushroom, chopped 50ml/2fl oz white wine 50ml/2fl oz double cream 1 tsp chopped fresh parsley 100g/3½oz pasta, such as tagliatelle, cooked according to packet instructions 25g/1oz pine nuts (optional) salt and freshly ground black pepper Method Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper.Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again.Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Recipe tips You can use chestnut mushrooms or button mushrooms if you don't have portobello. This recipe serves 1, but you can easily double or treble it!
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"url": "https://www.bbc.co.uk/food/recipes/pastawithmushroomsau_83362",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pasta with mushrooms and pine nuts recipe",
"content": "An average of 4.8 out of 5 stars from 48 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pastawithmushroomsau_83362_16x9.jpg Portobello mushroom sauce over pasta with fresh parsley, white wine, garlic and olive oil... what are you waiting for? This mushroom pasta for one can be made in minutes. 25g/1oz unsalted butter, chopped1 tbsp olive oil½ onion, finely chopped 1 garlic clove, finely chopped1 Portobello mushroom, chopped50ml/2fl oz white wine50ml/2fl oz double cream1 tsp chopped fresh parsley100g/3½oz pasta, such as tagliatelle, cooked according to packet instructions25g/1oz pine nuts (optional)salt and freshly ground black pepper 25g/1oz unsalted butter, chopped 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 Portobello mushroom, chopped 50ml/2fl oz white wine 50ml/2fl oz double cream 1 tsp chopped fresh parsley 100g/3½oz pasta, such as tagliatelle, cooked according to packet instructions 25g/1oz pine nuts (optional) salt and freshly ground black pepper Method Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper.Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again.Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Recipe tips You can use chestnut mushrooms or button mushrooms if you don't have portobello. This recipe serves 1, but you can easily double or treble it!"
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acf838392531b75987dc9b8c01382d28698f5cd50a9359378395f4833c89c217
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Creamy tomato pasta sauce recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_tomato_pasta_25304_16x9.jpg Roasting the tomatoes for this silky smooth sauce concentrates their flavour, and mellows some of their natural acidity. 1 small bunch fresh basil (about 30g/1oz)1kg/2lb 4oz vine tomatoes, cut in half around the middle1 whole garlic bulb, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 150g/5½oz ricotta 1 tsp dried herbes de Provence25g/1oz butter, cut into cubessalt and freshly ground black pepper 1 small bunch fresh basil (about 30g/1oz) 1kg/2lb 4oz vine tomatoes, cut in half around the middle 1 whole garlic bulb, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 150g/5½oz ricotta 1 tsp dried herbes de Provence 25g/1oz butter, cut into cubes salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning.Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning. Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta. Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta.
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/creamy_tomato_pasta_25304",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy tomato pasta sauce recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_tomato_pasta_25304_16x9.jpg Roasting the tomatoes for this silky smooth sauce concentrates their flavour, and mellows some of their natural acidity. 1 small bunch fresh basil (about 30g/1oz)1kg/2lb 4oz vine tomatoes, cut in half around the middle1 whole garlic bulb, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 150g/5½oz ricotta 1 tsp dried herbes de Provence25g/1oz butter, cut into cubessalt and freshly ground black pepper 1 small bunch fresh basil (about 30g/1oz) 1kg/2lb 4oz vine tomatoes, cut in half around the middle 1 whole garlic bulb, top 5mm/¼in sliced off 4 tbsp extra virgin olive oil 150g/5½oz ricotta 1 tsp dried herbes de Provence 25g/1oz butter, cut into cubes salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning.Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Lay the basil sprigs in a roasting dish that will snugly fit all of the tomato halves (about 25x35cm/10x14in). Place the tomatoes, cut side up on top of the basil. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Place the garlic in the centre of a 10x10cm/4x4in square of kitchen foil and pour over 1 tablespoon of the oil. Wrap up the foil to seal and nestle amongst the tomatoes. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Season the tomatoes with salt and pepper then pour over the remaining oil. Roast for 35–40 minutes, until the tomatoes are wrinkled and beginning to catch in places. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Tip the tomatoes and basil into a food processor. When the garlic is cool enough to handle, unwrap it from the foil and squeeze out of its skin into the bowl along with the tomatoes. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning. Add the ricotta, dried herbs and butter and blend to combine. Taste and adjust the seasoning. Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta. Pour into a sterilised jar or airtight container and store in the fridge for up to a week, or heat through before stirring through pasta."
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4b4e49d28dafc07264528a98b558b724ce3b789c133fe98472a186a8b11f6fed
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Quick sausage Bolognese recipe
An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_sausage_pasta_42455_16x9.jpg Use sausages without their skins to make a Bolognese-style ragu in minutes. You can adjust the level of spice according to how much heat you fancy in this easy meaty pasta dish. Each serving provides 595 kcal, 24g protein, 58.5g carbohydrates (of which 9g sugars), 25g fat (of which 9g saturates), 5.5g fibre and 1.3g salt. 4–6 good-quality sausages (300–400g/10½–14oz)1 tbsp olive oil1 small onion, finely chopped½–1 tsp dried chilli flakes, according to taste400g/14oz tin chopped tomatoes2 tbsp tomato purée150ml/5fl oz red wine or water½ tsp dried mixed herbs or dried oregano275g/9¾oz dried spaghettigrated Parmesan, to serve (optional)fresh basil leaves, to serve (optional) 4–6 good-quality sausages (300–400g/10½–14oz) 1 tbsp olive oil 1 small onion, finely chopped ½–1 tsp dried chilli flakes, according to taste 400g/14oz tin chopped tomatoes 2 tbsp tomato purée 150ml/5fl oz red wine or water ½ tsp dried mixed herbs or dried oregano 275g/9¾oz dried spaghetti grated Parmesan, to serve (optional) fresh basil leaves, to serve (optional) Method Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring. Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly. Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands. Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves. Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring. Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring. Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly. Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly. Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands. Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands. Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves. Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves. Recipe tips The nutritional information was calculated using 400g/14oz sausages. In September 2023 this recipe was costed at an average of £3.11 (excluding the optional serving suggestions) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed.
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"title": "Quick sausage Bolognese recipe",
"content": "An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spicy_sausage_pasta_42455_16x9.jpg Use sausages without their skins to make a Bolognese-style ragu in minutes. You can adjust the level of spice according to how much heat you fancy in this easy meaty pasta dish. Each serving provides 595 kcal, 24g protein, 58.5g carbohydrates (of which 9g sugars), 25g fat (of which 9g saturates), 5.5g fibre and 1.3g salt. 4–6 good-quality sausages (300–400g/10½–14oz)1 tbsp olive oil1 small onion, finely chopped½–1 tsp dried chilli flakes, according to taste400g/14oz tin chopped tomatoes2 tbsp tomato purée150ml/5fl oz red wine or water½ tsp dried mixed herbs or dried oregano275g/9¾oz dried spaghettigrated Parmesan, to serve (optional)fresh basil leaves, to serve (optional) 4–6 good-quality sausages (300–400g/10½–14oz) 1 tbsp olive oil 1 small onion, finely chopped ½–1 tsp dried chilli flakes, according to taste 400g/14oz tin chopped tomatoes 2 tbsp tomato purée 150ml/5fl oz red wine or water ½ tsp dried mixed herbs or dried oregano 275g/9¾oz dried spaghetti grated Parmesan, to serve (optional) fresh basil leaves, to serve (optional) Method Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring. Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly. Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands. Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves. Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring. Squeeze the sausagemeat out of the skins into a large non-stick frying pan. Add the oil and onion and cook over a medium heat for 10 minutes, or until lightly browned. Use two wooden spoons to break up the sausagemeat into small mince-like pieces as it cooks. Add the chilli flakes and cook for 1 minute more, stirring. Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly. Add the tomatoes, tomato purée, red wine (or water) and oregano. Bring to a gentle simmer and cook for 8–10 minutes, or until the sauce has thickened, stirring regularly. Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands. Fill a large saucepan with water and bring to the boil. Add the pasta to the water and cook for 7–9 minutes (or according to the pack instructions) until tender, stirring occasionally to separate the strands. Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves. Drain the cooked pasta in a colander and return to the saucepan. Tip the spicy sausage sauce into the same pan and toss well together. Serve topped with grated Parmesan and scattered with torn basil leaves. Recipe tips The nutritional information was calculated using 400g/14oz sausages. In September 2023 this recipe was costed at an average of £3.11 (excluding the optional serving suggestions) when checking prices at four UK supermarkets. This recipe is designed to be made in conjunction with a low-cost store-cupboard, for more details click here to see how our budget recipes were costed."
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19e4bc3063830566d926fd4a3f449e6e1abdad57e6476b1bfb9ea8e88abb1300
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Penne al'arrabiata recipe
An average of 4.3 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pennealarrabiatapast_83813_16x9.jpg A spicy pasta al'arrabiata - or spicy tomato sauce to you and me - an easy storecupboard pasta dish for a weeknight supper. 6 tbsp extra virgin olive oil2 red chillies, finely sliced2 garlic cloves, choppedhandful basil leaves600g/1lb 5oz tinned chopped tomatoessalt, to taste400g/14oz penne pastaparmesan shavings (or similar vegetarian hard cheese), to serve 6 tbsp extra virgin olive oil 2 red chillies, finely sliced 2 garlic cloves, chopped handful basil leaves 600g/1lb 5oz tinned chopped tomatoes salt, to taste 400g/14oz penne pasta parmesan shavings (or similar vegetarian hard cheese), to serve Method Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente.Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste. Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente. Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.
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"title": "Penne al'arrabiata recipe",
"content": "An average of 4.3 out of 5 stars from 77 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pennealarrabiatapast_83813_16x9.jpg A spicy pasta al'arrabiata - or spicy tomato sauce to you and me - an easy storecupboard pasta dish for a weeknight supper. 6 tbsp extra virgin olive oil2 red chillies, finely sliced2 garlic cloves, choppedhandful basil leaves600g/1lb 5oz tinned chopped tomatoessalt, to taste400g/14oz penne pastaparmesan shavings (or similar vegetarian hard cheese), to serve 6 tbsp extra virgin olive oil 2 red chillies, finely sliced 2 garlic cloves, chopped handful basil leaves 600g/1lb 5oz tinned chopped tomatoes salt, to taste 400g/14oz penne pasta parmesan shavings (or similar vegetarian hard cheese), to serve Method Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente.Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste. Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente. Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan."
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9fca060985b42094760b7ebe09e42b2e9fc00d507e8bbc7fe229122966d7d284
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Nadiya's beetroot and feta pasta recipe
An average of 4.3 out of 5 stars from 160 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blender_beetroot_pasta_96501_16x9.jpg All you need for this is a blender, smoothie maker or food processor – and the only cooking is for the pasta. This tastes delicious, but my goodness, the colour! 500g/1lb 2oz pasta200g/7oz feta cheese20g/¾oz fresh dill, finely chopped1 tbsp lemon juice (out of a bottle or fresh)extra olive oil, for drizzling 500g/1lb 2oz pasta 200g/7oz feta cheese 20g/¾oz fresh dill, finely chopped 1 tbsp lemon juice (out of a bottle or fresh) extra olive oil, for drizzling 600g/1lb 5oz cooked beetroot, drained100ml/3½fl oz olive oil1 tsp fine salt4 garlic cloves, finely chopped1 large red chilli (with or without seeds) 600g/1lb 5oz cooked beetroot, drained 100ml/3½fl oz olive oil 1 tsp fine salt 4 garlic cloves, finely chopped 1 large red chilli (with or without seeds) Method Cook the pasta following the instructions on the packet.Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Cook the pasta following the instructions on the packet. Cook the pasta following the instructions on the packet. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal. Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix. Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix. Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture. Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture. Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Recipe tips This recipe makes a double batch of the sauce so that you can freeze half for another meal. The frozen sauce will keep frozen for up to six months. Store in a labelled zip-lock bag.
|
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"title": "Nadiya's beetroot and feta pasta recipe",
"content": "An average of 4.3 out of 5 stars from 160 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blender_beetroot_pasta_96501_16x9.jpg All you need for this is a blender, smoothie maker or food processor – and the only cooking is for the pasta. This tastes delicious, but my goodness, the colour! 500g/1lb 2oz pasta200g/7oz feta cheese20g/¾oz fresh dill, finely chopped1 tbsp lemon juice (out of a bottle or fresh)extra olive oil, for drizzling 500g/1lb 2oz pasta 200g/7oz feta cheese 20g/¾oz fresh dill, finely chopped 1 tbsp lemon juice (out of a bottle or fresh) extra olive oil, for drizzling 600g/1lb 5oz cooked beetroot, drained100ml/3½fl oz olive oil1 tsp fine salt4 garlic cloves, finely chopped1 large red chilli (with or without seeds) 600g/1lb 5oz cooked beetroot, drained 100ml/3½fl oz olive oil 1 tsp fine salt 4 garlic cloves, finely chopped 1 large red chilli (with or without seeds) Method Cook the pasta following the instructions on the packet.Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Cook the pasta following the instructions on the packet. Cook the pasta following the instructions on the packet. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal. Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix. Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix. Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture. Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture. Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving. Recipe tips This recipe makes a double batch of the sauce so that you can freeze half for another meal. The frozen sauce will keep frozen for up to six months. Store in a labelled zip-lock bag."
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59756a879af94a90f30ea9c7f5ff04aa5630148974a3db45182d299d62045e03
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Burst cherry tomato sauce recipe
Fresh tomato sauce An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burst_cherry_tomato_72665_16x9.jpg This summery, fresh tomato sauce is bursting with the sweetness of cherry tomatoes. It comes together in less than 20 minutes and is perfect with pasta or fish for a weeknight supper. 4 tbsp extra virgin olive oil4 garlic cloves, smashed800g/1lb 12oz ripe cherry tomatoeshandful fresh basil leaves½ tsp sugar (optional)salt and freshly ground black pepper 4 tbsp extra virgin olive oil 4 garlic cloves, smashed 800g/1lb 12oz ripe cherry tomatoes handful fresh basil leaves ½ tsp sugar (optional) salt and freshly ground black pepper Method Heat the olive oil in a large frying pan over a low heat.Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned.Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst.Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce.Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Taste and adjust the seasoning before serving. Heat the olive oil in a large frying pan over a low heat. Heat the olive oil in a large frying pan over a low heat. Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned. Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned. Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst. Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst. Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce. Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce. Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Taste and adjust the seasoning before serving. Taste and adjust the seasoning before serving. Recipe tips Serve as a first course with burrata and crusty bread, or use in traybakes or on pizza.
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"title": "Burst cherry tomato sauce recipe",
"content": "Fresh tomato sauce An average of 4.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/burst_cherry_tomato_72665_16x9.jpg This summery, fresh tomato sauce is bursting with the sweetness of cherry tomatoes. It comes together in less than 20 minutes and is perfect with pasta or fish for a weeknight supper. 4 tbsp extra virgin olive oil4 garlic cloves, smashed800g/1lb 12oz ripe cherry tomatoeshandful fresh basil leaves½ tsp sugar (optional)salt and freshly ground black pepper 4 tbsp extra virgin olive oil 4 garlic cloves, smashed 800g/1lb 12oz ripe cherry tomatoes handful fresh basil leaves ½ tsp sugar (optional) salt and freshly ground black pepper Method Heat the olive oil in a large frying pan over a low heat.Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned.Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst.Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce.Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Taste and adjust the seasoning before serving. Heat the olive oil in a large frying pan over a low heat. Heat the olive oil in a large frying pan over a low heat. Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned. Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned. Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst. Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst. Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce. Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce. Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Taste and adjust the seasoning before serving. Taste and adjust the seasoning before serving. Recipe tips Serve as a first course with burrata and crusty bread, or use in traybakes or on pizza."
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fc72b9131b466482ca4e2ce301c728da4d01370ba8609cf6cf31ec06020aa166
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Bolognese sauce recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognesesauce_1306_16x9.jpg This is a simple pasta bolognese. For a smoother sauce, chop the ingredients as finely as possible. Serve with spaghetti. 225g/8oz beef mince2 tbsp olive oil1 onion, peeled and finely chopped1 carrot, peeled and finely diced1 green pepper, seeded and finely diced1 clove garlic, peeled and crushed125g/4oz smoked bacon lardons1 tbsp dried mixed herbs400g tinned tomatoes150ml/5fl oz red winesalt and pepper 225g/8oz beef mince 2 tbsp olive oil 1 onion, peeled and finely chopped 1 carrot, peeled and finely diced 1 green pepper, seeded and finely diced 1 clove garlic, peeled and crushed 125g/4oz smoked bacon lardons 1 tbsp dried mixed herbs 400g tinned tomatoes 150ml/5fl oz red wine salt and pepper Method Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat.Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften.Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the tomatoes and the wine and season well.Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the tomatoes and the wine and season well. Stir in the tomatoes and the wine and season well. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta.
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"title": "Bolognese sauce recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bolognesesauce_1306_16x9.jpg This is a simple pasta bolognese. For a smoother sauce, chop the ingredients as finely as possible. Serve with spaghetti. 225g/8oz beef mince2 tbsp olive oil1 onion, peeled and finely chopped1 carrot, peeled and finely diced1 green pepper, seeded and finely diced1 clove garlic, peeled and crushed125g/4oz smoked bacon lardons1 tbsp dried mixed herbs400g tinned tomatoes150ml/5fl oz red winesalt and pepper 225g/8oz beef mince 2 tbsp olive oil 1 onion, peeled and finely chopped 1 carrot, peeled and finely diced 1 green pepper, seeded and finely diced 1 clove garlic, peeled and crushed 125g/4oz smoked bacon lardons 1 tbsp dried mixed herbs 400g tinned tomatoes 150ml/5fl oz red wine salt and pepper Method Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat.Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften.Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the tomatoes and the wine and season well.Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the tomatoes and the wine and season well. Stir in the tomatoes and the wine and season well. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta."
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38f5c9a1982f3f72dd4334717bab558d5aac3215700c621750dd2477c6c02aa1
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Pasta puttanesca recipe
Linguine alla puttanesca An average of 4.7 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pasta_puttanesca_81206_16x9.jpg Puttanesca is a fiery, easy sauce for pasta that can be made in less time than it takes to cook a pan of linguine. 200g/7oz dried linguine2 tbsp extra virgin olive oil200g tin chopped tomatoes1 garlic clove2 salted anchovies, rinsed and boned, or 4 anchovy fillets2 pinches dried chilli flakes1 tbsp capers, rinsed12 black olives, stones removed if you wishhandful basil leavessea salt 200g/7oz dried linguine 2 tbsp extra virgin olive oil 200g tin chopped tomatoes 1 garlic clove 2 salted anchovies, rinsed and boned, or 4 anchovy fillets 2 pinches dried chilli flakes 1 tbsp capers, rinsed 12 black olives, stones removed if you wish handful basil leaves sea salt Method Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente.Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often.Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through.Divide the pasta puttanesca between two plates and tear over the basil leaves before serving. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pasta puttanesca recipe",
"content": "Linguine alla puttanesca An average of 4.7 out of 5 stars from 47 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pasta_puttanesca_81206_16x9.jpg Puttanesca is a fiery, easy sauce for pasta that can be made in less time than it takes to cook a pan of linguine. 200g/7oz dried linguine2 tbsp extra virgin olive oil200g tin chopped tomatoes1 garlic clove2 salted anchovies, rinsed and boned, or 4 anchovy fillets2 pinches dried chilli flakes1 tbsp capers, rinsed12 black olives, stones removed if you wishhandful basil leavessea salt 200g/7oz dried linguine 2 tbsp extra virgin olive oil 200g tin chopped tomatoes 1 garlic clove 2 salted anchovies, rinsed and boned, or 4 anchovy fillets 2 pinches dried chilli flakes 1 tbsp capers, rinsed 12 black olives, stones removed if you wish handful basil leaves sea salt Method Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente.Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often.Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through.Divide the pasta puttanesca between two plates and tear over the basil leaves before serving. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving."
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220a64a4adef23a95c50ffdd6a722fffa42b1e91432e183a514a28c9803caf80
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Cauliflower ragù recipe
An average of 3.4 out of 5 stars from 11 ratings This vegetable-based pasta sauce is served with pappardelle for a nourishing and comforting treat. 1 large cauliflower, outer leaves and base trimmed2 tbsp olive oil2 tbsp unsalted butter (or vegan butter alternative)1 onion, finely chopped3 garlic cloves, crushed1 tbsp dried oregano2–3 fresh rosemary sprigs, leaves picked and finely chopped 10 tbsp tomato purée100ml/3½fl oz red wine400g/14oz dried pappardelle salt and freshly ground black pepperfreshly grated Parmesan (or similar vegetarian hard cheese), to servefew fresh basil leaves, to serve 1 large cauliflower, outer leaves and base trimmed 2 tbsp olive oil 2 tbsp unsalted butter (or vegan butter alternative) 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp dried oregano 2–3 fresh rosemary sprigs, leaves picked and finely chopped 10 tbsp tomato purée 100ml/3½fl oz red wine 400g/14oz dried pappardelle salt and freshly ground black pepper freshly grated Parmesan (or similar vegetarian hard cheese), to serve few fresh basil leaves, to serve Method Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside.Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes.Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3–5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta. Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions. When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve. Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside. Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside. Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes. Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes. Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3–5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta. Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3–5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta. Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions. Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions. When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve. When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve.
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"url": "https://www.bbc.co.uk/food/recipes/cauliflower_rag_11878",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cauliflower ragù recipe",
"content": "An average of 3.4 out of 5 stars from 11 ratings This vegetable-based pasta sauce is served with pappardelle for a nourishing and comforting treat. 1 large cauliflower, outer leaves and base trimmed2 tbsp olive oil2 tbsp unsalted butter (or vegan butter alternative)1 onion, finely chopped3 garlic cloves, crushed1 tbsp dried oregano2–3 fresh rosemary sprigs, leaves picked and finely chopped 10 tbsp tomato purée100ml/3½fl oz red wine400g/14oz dried pappardelle salt and freshly ground black pepperfreshly grated Parmesan (or similar vegetarian hard cheese), to servefew fresh basil leaves, to serve 1 large cauliflower, outer leaves and base trimmed 2 tbsp olive oil 2 tbsp unsalted butter (or vegan butter alternative) 1 onion, finely chopped 3 garlic cloves, crushed 1 tbsp dried oregano 2–3 fresh rosemary sprigs, leaves picked and finely chopped 10 tbsp tomato purée 100ml/3½fl oz red wine 400g/14oz dried pappardelle salt and freshly ground black pepper freshly grated Parmesan (or similar vegetarian hard cheese), to serve few fresh basil leaves, to serve Method Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside.Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes.Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3–5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta. Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions. When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve. Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside. Pulse the entire cauliflower in batches in a food processor, including the core and leaves, until it resembles a rice texture. Tip into a bowl and set aside. Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes. Heat the oil and butter in a large saucepan or casserole over a medium heat. Fry the onion with a generous pinch of salt and pepper for 5 minutes, or until softened. Add the garlic, oregano and rosemary and cook for 1 minute. Add the tomato purée and cook, stirring well, for 2 minutes. Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3–5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta. Add the cauliflower rice to the pan and stir until combined. Pour in the red wine and cook for 3–5 minutes, until the wine evaporates. Reduce the heat to low while cooking the pasta. Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions. Cook the pappardelle in a large saucepan of salted boiling water according to the packet instructions. When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve. When the pasta is cooked, use tongs to transfer the pasta from the water into the pan with the sauce and toss together. Add a little of the pasta cooking liquid if you need to loosen the sauce. Swirl into bowls, top with Parmesan and basil leaves, and serve."
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b8a3d36399b763c07886060fc62a4fdccf47676fad70778cd9e9a216a22bd6ea
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5-ingredient spicy sausage pasta sauce recipe
An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_spicy_sausage_41113_16x9.jpg Add a few extras to a ready-made tomato sauce for a wonderfully quick and substantial pasta dish! Each serving provides 658 kcal, 26g protein, 72g carbohydrate (of which 9g sugars),28g fat (of which 9g saturates), 6g fibre and 1.8g salt. 1 tbsp olive oil1 red pepper, seeds removed, finely chopped400g/14oz good-quality sausages, skins removed350g/12¼oz tomato and chilli pasta sauce350g/12¼oz penne salt and freshly ground black pepperfreshly grated Parmesan, to serve 1 tbsp chopped fresh basil, to serve (optional) 1 tbsp olive oil 1 red pepper, seeds removed, finely chopped 400g/14oz good-quality sausages, skins removed 350g/12¼oz tomato and chilli pasta sauce 350g/12¼oz penne salt and freshly ground black pepper freshly grated Parmesan, to serve 1 tbsp chopped fresh basil, to serve (optional) Method Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft.Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using. Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft. Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft. Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using.
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"url": "https://www.bbc.co.uk/food/recipes/cheats_spicy_sausage_41113",
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"delivery_version": "v1.0",
"title": "5-ingredient spicy sausage pasta sauce recipe",
"content": "An average of 4.4 out of 5 stars from 59 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheats_spicy_sausage_41113_16x9.jpg Add a few extras to a ready-made tomato sauce for a wonderfully quick and substantial pasta dish! Each serving provides 658 kcal, 26g protein, 72g carbohydrate (of which 9g sugars),28g fat (of which 9g saturates), 6g fibre and 1.8g salt. 1 tbsp olive oil1 red pepper, seeds removed, finely chopped400g/14oz good-quality sausages, skins removed350g/12¼oz tomato and chilli pasta sauce350g/12¼oz penne salt and freshly ground black pepperfreshly grated Parmesan, to serve 1 tbsp chopped fresh basil, to serve (optional) 1 tbsp olive oil 1 red pepper, seeds removed, finely chopped 400g/14oz good-quality sausages, skins removed 350g/12¼oz tomato and chilli pasta sauce 350g/12¼oz penne salt and freshly ground black pepper freshly grated Parmesan, to serve 1 tbsp chopped fresh basil, to serve (optional) Method Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft.Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using. Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft. Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft. Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using."
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96d07f77a9817ca89a6953e63d90532d7145def0ee2663832b02bfa5989ca593
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Courgette pasta with spinach balls recipe
For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water.Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach. Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture. Roll the spinach mixture into walnut-sized balls and place onto a baking tray.Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat.When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured.Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften. Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni. To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top. For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water. For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water. Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach. Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach. Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture. Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture. Roll the spinach mixture into walnut-sized balls and place onto a baking tray. Roll the spinach mixture into walnut-sized balls and place onto a baking tray. Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat. Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat. When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls. When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls. Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured. Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured. Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften. Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften. Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni. Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni. To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top. To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top.
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"title": "Courgette pasta with spinach balls recipe",
"content": "For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water.Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach. Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture. Roll the spinach mixture into walnut-sized balls and place onto a baking tray.Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat.When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls.Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured.Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften. Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni. To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top. For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water. For the spinach balls, blanch the spinach leaves in a pan of salted, boiling water for 1-2 minutes, then drain well and refresh in cold water. Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach. Using your hands, squeeze out as much water from the blanched spinach leaves as possible, then finely chop the spinach. Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture. Transfer the blanched, drained spinach to a bowl, then stir in the beaten eggs, nutmeg, garlic purée, breadcrumbs and parmesan. Season to taste with salt and freshly ground black pepper. Mix well until the mixture binds together, adding more breadcrumbs or more water, as necessary, to bind the mixture. Roll the spinach mixture into walnut-sized balls and place onto a baking tray. Roll the spinach mixture into walnut-sized balls and place onto a baking tray. Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat. Cover the base of a frying pan in a thin film of olive oil. Heat gently over a low to medium heat. When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls. When the oil is hot, add the spinach balls, in batches if necessary, and fry for 4-5 minutes on each side, or until crisp and golden-brown all over. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm. Repeat the process with the remaining spinach balls. Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured. Meanwhile, for the pasta sauce, heat the oil in a separate frying pan over a medium heat. Add the garlic and chilli and fry for 1-2 minutes, or until softened but not coloured. Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften. Add the courgettes and continue to fry for 3-4 minutes, or until the courgettes have started to soften. Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni. Add the parmesan and season, to taste, with salt and freshly ground black pepper. Mix until well combined, then stir in the reserved cooking water from the pasta and the cooked, drained rigatoni. To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top. To serve, divide the pasta and sauce equally among four serving plates. Place the fried spinach balls on top."
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1229263c6df58779af8fc0b381757b380cb04ba66b6ccb756996af93e4ba9823
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Fettuccine Alfredo recipe
An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fettuccine_alfredo_47554_16x9.jpg It doesn’t get much easier (or creamier) than this fettucine alfredo, ready in the time it takes to cook the pasta. 400g/14oz dried fettuccine pasta300ml/10½fl oz double cream30g/1oz butterfreshly grated nutmeg, to taste200g/7oz freshly grated Parmesan cheesefreshly ground black pepper 400g/14oz dried fettuccine pasta 300ml/10½fl oz double cream 30g/1oz butter freshly grated nutmeg, to taste 200g/7oz freshly grated Parmesan cheese freshly ground black pepper Method Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately.
|
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"url": "https://www.bbc.co.uk/food/recipes/fettuccine_alfredo_47554",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fettuccine Alfredo recipe",
"content": "An average of 3.1 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fettuccine_alfredo_47554_16x9.jpg It doesn’t get much easier (or creamier) than this fettucine alfredo, ready in the time it takes to cook the pasta. 400g/14oz dried fettuccine pasta300ml/10½fl oz double cream30g/1oz butterfreshly grated nutmeg, to taste200g/7oz freshly grated Parmesan cheesefreshly ground black pepper 400g/14oz dried fettuccine pasta 300ml/10½fl oz double cream 30g/1oz butter freshly grated nutmeg, to taste 200g/7oz freshly grated Parmesan cheese freshly ground black pepper Method Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan.Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan. Cook the pasta in a large pan of boiling salted water for 10-12 minutes, until al dente. Meanwhile, put the cream in a saucepan with the butter and a little grated nutmeg and warm through gently. Stir in the Parmesan. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately. Drain the pasta, reserving about three tablespoons of the cooking water, then tip it straight into the cream sauce. Add as much of the reserved water as needed to loosen the consistency of the sauce to your liking. Mix gently, adding plenty of freshly ground black pepper. Serve immediately."
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e4ef52aaefee1c4f6ee2e3e1914db619b6874e9720927b318a1978b09eece797
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Mary Berry's crème fraîche pasta recipe
15 minute pasta An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/15_minute_pasta_33407_16x9.jpg This is my standby pasta supper as it is so delicious, so quick and everyone loves it. Great for everyday or for casual supper parties too. It's base is a crème fraîche pasta sauce and it's topped with crispy Parma ham, which gives tons of flavour and great texture. 350g/12oz penne pasta 2 x 80g packs Parma ham, snipped into small pieces250g/9oz small brown chestnut mushrooms, halved or quartered200g/7oz full-fat crème fraîche100g/3½oz Parmesan, grated 2 tbsp chopped fresh parsley salt and freshly ground black pepper, to taste 350g/12oz penne pasta 2 x 80g packs Parma ham, snipped into small pieces 250g/9oz small brown chestnut mushrooms, halved or quartered 200g/7oz full-fat crème fraîche 100g/3½oz Parmesan, grated 2 tbsp chopped fresh parsley salt and freshly ground black pepper, to taste green saladcrunchy bread green salad crunchy bread Method Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set asideHeat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper.Serve with a green salad and crunchy bread. Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper. Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper. Serve with a green salad and crunchy bread. Serve with a green salad and crunchy bread. Recipe tips If you want to use reduced fat crème fraîche, just stir it through at the end of cooking otherwise it will split. For special occasions, add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta.
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"title": "Mary Berry's crème fraîche pasta recipe",
"content": "15 minute pasta An average of 4.7 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/15_minute_pasta_33407_16x9.jpg This is my standby pasta supper as it is so delicious, so quick and everyone loves it. Great for everyday or for casual supper parties too. It's base is a crème fraîche pasta sauce and it's topped with crispy Parma ham, which gives tons of flavour and great texture. 350g/12oz penne pasta 2 x 80g packs Parma ham, snipped into small pieces250g/9oz small brown chestnut mushrooms, halved or quartered200g/7oz full-fat crème fraîche100g/3½oz Parmesan, grated 2 tbsp chopped fresh parsley salt and freshly ground black pepper, to taste 350g/12oz penne pasta 2 x 80g packs Parma ham, snipped into small pieces 250g/9oz small brown chestnut mushrooms, halved or quartered 200g/7oz full-fat crème fraîche 100g/3½oz Parmesan, grated 2 tbsp chopped fresh parsley salt and freshly ground black pepper, to taste green saladcrunchy bread green salad crunchy bread Method Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set asideHeat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper.Serve with a green salad and crunchy bread. Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside Cook the pasta in a pan of boiling salted water according to the packet instructions. Drain and set aside Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper. Heat a frying pan until hot. Add the Parma ham and fry until crisp. Transfer half the ham onto a plate and set aside. Add the mushrooms to the pan and fry for 2 minutes. Add the crème fraîche and bring to the boil. Add the pasta, Parmesan and parsley and toss over the heat. Season well with salt and pepper. Serve with a green salad and crunchy bread. Serve with a green salad and crunchy bread. Recipe tips If you want to use reduced fat crème fraîche, just stir it through at the end of cooking otherwise it will split. For special occasions, add a pack of asparagus tips to the pasta four minutes before the end of cooking time, then drain with the pasta."
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40498f38e933c16a2dd6329c8381a5fb3f2768bae8a77d11bbf8df349305abae
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Pasta chorizo recipe recipe
Penne with tomatoes, chorizo and cream An average of 4.9 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pennewithtomatoesspi_73926_16x9.jpg This simple pasta dish can be on the table in half an hour and the chillies pack an impressive punch. 25g/1oz butter1 tsp finely chopped fresh rosemary700g/1lb 9oz fresh ripe tomatoes, peeled, seeds removed and dicedpinch sugar175–225g/6–8oz chorizo or kabanossi sausagepinch crushed chillies125–175ml/4–6fl oz cream3 tbsp finely chopped fresh flatleaf parsley450g/1lb dried penne pasta4 tbsp freshly grated Parmesansalt and freshly ground black pepper 25g/1oz butter 1 tsp finely chopped fresh rosemary 700g/1lb 9oz fresh ripe tomatoes, peeled, seeds removed and diced pinch sugar 175–225g/6–8oz chorizo or kabanossi sausage pinch crushed chillies 125–175ml/4–6fl oz cream 3 tbsp finely chopped fresh flatleaf parsley 450g/1lb dried penne pasta 4 tbsp freshly grated Parmesan salt and freshly ground black pepper Method Melt the butter in a saucepan and add the rosemary and tomatoes. Season with salt and pepper and add the sugar.Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies.Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan.Sprinkle with remaining parsley and serve. Melt the butter in a saucepan and add the rosemary and tomatoes. Melt the butter in a saucepan and add the rosemary and tomatoes. Season with salt and pepper and add the sugar. Season with salt and pepper and add the sugar. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies. Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan. Sprinkle with remaining parsley and serve. Sprinkle with remaining parsley and serve.
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"type": "HowTo",
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"title": "Pasta chorizo recipe recipe",
"content": "Penne with tomatoes, chorizo and cream An average of 4.9 out of 5 stars from 62 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pennewithtomatoesspi_73926_16x9.jpg This simple pasta dish can be on the table in half an hour and the chillies pack an impressive punch. 25g/1oz butter1 tsp finely chopped fresh rosemary700g/1lb 9oz fresh ripe tomatoes, peeled, seeds removed and dicedpinch sugar175–225g/6–8oz chorizo or kabanossi sausagepinch crushed chillies125–175ml/4–6fl oz cream3 tbsp finely chopped fresh flatleaf parsley450g/1lb dried penne pasta4 tbsp freshly grated Parmesansalt and freshly ground black pepper 25g/1oz butter 1 tsp finely chopped fresh rosemary 700g/1lb 9oz fresh ripe tomatoes, peeled, seeds removed and diced pinch sugar 175–225g/6–8oz chorizo or kabanossi sausage pinch crushed chillies 125–175ml/4–6fl oz cream 3 tbsp finely chopped fresh flatleaf parsley 450g/1lb dried penne pasta 4 tbsp freshly grated Parmesan salt and freshly ground black pepper Method Melt the butter in a saucepan and add the rosemary and tomatoes. Season with salt and pepper and add the sugar.Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes.Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies.Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan.Sprinkle with remaining parsley and serve. Melt the butter in a saucepan and add the rosemary and tomatoes. Melt the butter in a saucepan and add the rosemary and tomatoes. Season with salt and pepper and add the sugar. Season with salt and pepper and add the sugar. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes. Cook until the tomatoes have just begun to soften into a sauce, which takes about 5 minutes. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies. Slice the sausage into 5mm/¼in rounds and add to the pan with the crushed chillies. Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Add the cream and two tablespoons of parsley and allow to bubble for 3–4 minutes, stirring frequently until the cream has reduced by half. Remove the pan from the heat and set aside. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan. Cook the pasta according to packet instructions until it is 'al dente'. Drain and stir into the sauce with the grated Parmesan. Sprinkle with remaining parsley and serve. Sprinkle with remaining parsley and serve."
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be2457ba5edc1c6dba156f68b78d8329ac2ed36629cdbd2a89cdf1685ae38532
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How to make lasagne recipe
For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5–6 minutes, or until softened. Add the garlic and continue to cook for 2 minutes.Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for 2 minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3–4 minutes, scraping any bits stuck to the bottom of the pan.Add the tomatoes to the pan, mix well and bring to a simmer. Pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Remove the bay leaves. Taste and adjust the seasoning as necessary then set aside while you make the béchamel sauce. Preheat the oven to 190C/170C Fan/Gas 5. In a medium heavy-based saucepan, melt the butter. Stir in the flour and cook for 3–4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk in the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4–5 minutes until thickened, stirring now and again.Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2–2.5 litres/3½–4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the Parmesan.Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining Parmesan.Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30–40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad. For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5–6 minutes, or until softened. Add the garlic and continue to cook for 2 minutes. For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5–6 minutes, or until softened. Add the garlic and continue to cook for 2 minutes. Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for 2 minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3–4 minutes, scraping any bits stuck to the bottom of the pan. Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for 2 minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3–4 minutes, scraping any bits stuck to the bottom of the pan. Add the tomatoes to the pan, mix well and bring to a simmer. Pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Add the tomatoes to the pan, mix well and bring to a simmer. Pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Remove the bay leaves. Taste and adjust the seasoning as necessary then set aside while you make the béchamel sauce. Remove the bay leaves. Taste and adjust the seasoning as necessary then set aside while you make the béchamel sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. In a medium heavy-based saucepan, melt the butter. Stir in the flour and cook for 3–4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk in the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4–5 minutes until thickened, stirring now and again. In a medium heavy-based saucepan, melt the butter. Stir in the flour and cook for 3–4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk in the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4–5 minutes until thickened, stirring now and again. Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2–2.5 litres/3½–4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the Parmesan. Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2–2.5 litres/3½–4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the Parmesan. Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining Parmesan. Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining Parmesan. Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30–40 minutes, or until golden-brown and bubbling. Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30–40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad. Serve in hearty wedges with a crisp green salad.
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"title": "How to make lasagne recipe",
"content": "For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5–6 minutes, or until softened. Add the garlic and continue to cook for 2 minutes.Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for 2 minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3–4 minutes, scraping any bits stuck to the bottom of the pan.Add the tomatoes to the pan, mix well and bring to a simmer. Pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Remove the bay leaves. Taste and adjust the seasoning as necessary then set aside while you make the béchamel sauce. Preheat the oven to 190C/170C Fan/Gas 5. In a medium heavy-based saucepan, melt the butter. Stir in the flour and cook for 3–4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk in the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4–5 minutes until thickened, stirring now and again.Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2–2.5 litres/3½–4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the Parmesan.Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining Parmesan.Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30–40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad. For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5–6 minutes, or until softened. Add the garlic and continue to cook for 2 minutes. For the sauce, heat a heavy-based saucepan or casserole over a medium-high heat. Once hot, add a glug of oil and then add the onion, carrot, celery and bay leaf and cook for 5–6 minutes, or until softened. Add the garlic and continue to cook for 2 minutes. Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for 2 minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3–4 minutes, scraping any bits stuck to the bottom of the pan. Turn the heat up and add the mince to the pan and continue to fry, breaking up any large chunks, until the meat is brown all over. Season with salt and pepper. Once completely browned, add the tomato purée, mixing well. Cook for 2 minutes and then pour in the red wine and turn up the heat to bubble the wine. Cook for 3–4 minutes, scraping any bits stuck to the bottom of the pan. Add the tomatoes to the pan, mix well and bring to a simmer. Pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Add the tomatoes to the pan, mix well and bring to a simmer. Pour in 400ml/14fl oz of the stock. Bring to a rapid simmer, reduce the heat to low and leave to cook gently for an hour, stirring every now and again until thickened and reduced, but still moist. If at any point the mixture looks too dry then add the remaining stock along with a little water, if needed, to top up. Remove the bay leaves. Taste and adjust the seasoning as necessary then set aside while you make the béchamel sauce. Remove the bay leaves. Taste and adjust the seasoning as necessary then set aside while you make the béchamel sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. In a medium heavy-based saucepan, melt the butter. Stir in the flour and cook for 3–4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk in the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4–5 minutes until thickened, stirring now and again. In a medium heavy-based saucepan, melt the butter. Stir in the flour and cook for 3–4 minutes, or until the mixture turns a light golden colour that resembles ground almonds. Gradually whisk in the milk in batches until smooth. Taste and season as necessary with salt and pepper. Add the nutmeg and then cook over a gentle heat for 4–5 minutes until thickened, stirring now and again. Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2–2.5 litres/3½–4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the Parmesan. Spread one-third of the meat sauce across the bottom of a medium lasagne dish (approx 2–2.5 litres/3½–4½ pints in volume) and top with a quarter of the béchamel, then cover with lasagne sheets, breaking any as necessary to fit so that everything is covered. (It doesn't matter if the sheets overlap a little.) Sprinkle over a quarter of the Parmesan. Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining Parmesan. Repeat the process to create a further two layers. Finish with a final layer of lasagne sheets and the remaining béchamel, making sure that all the lasagne sheets are completely covered. Sprinkle over the remaining Parmesan. Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30–40 minutes, or until golden-brown and bubbling. Drizzle with a little extra virgin olive oil, put onto a baking tray and place in the preheated oven to bake for 30–40 minutes, or until golden-brown and bubbling. Serve in hearty wedges with a crisp green salad. Serve in hearty wedges with a crisp green salad."
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0ecce3ce5fd1e8b52afab82c3b7eacc2b6f5a7f318fe5053f31141829bbf668a
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Mary Berry's express lasagne recipe
An average of 4.6 out of 5 stars from 90 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/express_lasagne_51375_16x9.jpg Mary Berry's wonderfully different take on lasagne is super quick, perfect for a midweek supper. Equipment and preparation: for this recipe you will need a shallow 2¼ litre/4 pint ovenproof dish measuring about 30x20cm/12x8in and 6cm/2½in deep. Each serving provides 607 kcal, 23g protein, 35g carbohydrate (of which 9.1g sugars), 40g fat (of which 20g saturates), 4.2g fibre and 1.2g salt. butter, for greasing6 large dried lasagne sheets75g/2¾oz mature cheddar, grated butter, for greasing 6 large dried lasagne sheets 75g/2¾oz mature cheddar, grated 1 tbsp oil450g/1lb pork sausage meat1 tbsp plain flour1 red chilli, deseeded and finely chopped2 fat garlic cloves, crushed250g/9oz chestnut mushrooms, sliced200ml/7fl oz full-fat crème fraîche100g/3½oz baby spinach, roughly choppedsalt and freshly ground black pepper 1 tbsp oil 450g/1lb pork sausage meat 1 tbsp plain flour 1 red chilli, deseeded and finely chopped 2 fat garlic cloves, crushed 250g/9oz chestnut mushrooms, sliced 200ml/7fl oz full-fat crème fraîche 100g/3½oz baby spinach, roughly chopped salt and freshly ground black pepper 500g/1lb 2oz passata2 tbsp sun-dried tomato paste1 tsp light muscovado sugar1 tbsp chopped fresh thyme leaves1 tbsp chopped fresh sage 500g/1lb 2oz passata 2 tbsp sun-dried tomato paste 1 tsp light muscovado sugar 1 tbsp chopped fresh thyme leaves 1 tbsp chopped fresh sage Method Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper. Drain the lasagne sheets.Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper. Drain the lasagne sheets. Drain the lasagne sheets. Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese. Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately. Recipe tips Tip 1: Lasagne sheets can vary in size, so you may need more or fewer sheets. Tip 2: Soaking the sheets of dried lasagne really helps to soften them so that they absorb the sauce better. You could also use fresh sheets of lasagne. Tip 3: The lasagne can be prepared up to 1 day in advance and cooked when required. Tip 4: The uncooked lasagne can be frozen. Defrost fully before cooking.
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"title": "Mary Berry's express lasagne recipe",
"content": "An average of 4.6 out of 5 stars from 90 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/express_lasagne_51375_16x9.jpg Mary Berry's wonderfully different take on lasagne is super quick, perfect for a midweek supper. Equipment and preparation: for this recipe you will need a shallow 2¼ litre/4 pint ovenproof dish measuring about 30x20cm/12x8in and 6cm/2½in deep. Each serving provides 607 kcal, 23g protein, 35g carbohydrate (of which 9.1g sugars), 40g fat (of which 20g saturates), 4.2g fibre and 1.2g salt. butter, for greasing6 large dried lasagne sheets75g/2¾oz mature cheddar, grated butter, for greasing 6 large dried lasagne sheets 75g/2¾oz mature cheddar, grated 1 tbsp oil450g/1lb pork sausage meat1 tbsp plain flour1 red chilli, deseeded and finely chopped2 fat garlic cloves, crushed250g/9oz chestnut mushrooms, sliced200ml/7fl oz full-fat crème fraîche100g/3½oz baby spinach, roughly choppedsalt and freshly ground black pepper 1 tbsp oil 450g/1lb pork sausage meat 1 tbsp plain flour 1 red chilli, deseeded and finely chopped 2 fat garlic cloves, crushed 250g/9oz chestnut mushrooms, sliced 200ml/7fl oz full-fat crème fraîche 100g/3½oz baby spinach, roughly chopped salt and freshly ground black pepper 500g/1lb 2oz passata2 tbsp sun-dried tomato paste1 tsp light muscovado sugar1 tbsp chopped fresh thyme leaves1 tbsp chopped fresh sage 500g/1lb 2oz passata 2 tbsp sun-dried tomato paste 1 tsp light muscovado sugar 1 tbsp chopped fresh thyme leaves 1 tbsp chopped fresh sage Method Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute.Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper. Drain the lasagne sheets.Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese.Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter. Preheat the oven to 200C/180C Fan/Gas 6. Grease the ovenproof dish with butter. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces. Soak the lasagne sheets in recently boiled warm water to soften while you prepare the two sauces. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute. For the pork and spinach sauce, heat the oil in a large, non-stick frying pan. Add the sausage meat and brown over a high heat for 5–10 minutes until golden-brown, breaking up the mince with two wooden spoons. Sprinkle in the flour and fry for a minute. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside. Add the chilli, garlic and mushrooms and fry for about 5 minutes. Stir in the crème fraîche and spinach. Bring to the boil and allow to bubble for a couple of minutes. Season well with salt and pepper and set aside. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper. For the tomato sauce, mix all the ingredients together in a jug or bowl and season well with salt and pepper. Drain the lasagne sheets. Drain the lasagne sheets. Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese. Spoon one-third of the spinach sauce into the base of the ovenproof dish. Spoon one-third of the tomato sauce on top and arrange half the lasagne sheets over the tomato sauce. Repeat using two more layers of spinach and tomato sauce and one of lasagne sheets. Sprinkle over the grated cheese. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately. Bake for 30–35 minutes, or until the pasta is tender and the top of the dish is golden-brown and bubbling around the edges. Serve immediately. Recipe tips Tip 1: Lasagne sheets can vary in size, so you may need more or fewer sheets. Tip 2: Soaking the sheets of dried lasagne really helps to soften them so that they absorb the sauce better. You could also use fresh sheets of lasagne. Tip 3: The lasagne can be prepared up to 1 day in advance and cooked when required. Tip 4: The uncooked lasagne can be frozen. Defrost fully before cooking."
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92a7e6be821a5aba6946004fcd7ca22228dc4a6034537a4164392a7e80cbfe2a
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Roast vegetable lasagne recipe
Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the oil, using your hands to rub so everything is well coated. Roast for about 20 minutes, or until the vegetables are soft and just starting to colour at the edges. Set aside to cool.To make béchamel, warm the milk in a small saucepan but do not allow to boil.In another saucepan, melt the butter over a low heat and add the flour. Cook, stirring with a wooden spoon for a couple of minutes to cook the flour, until it smells like biscuits. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, stirring well between each addition. Place the sauce back on the heat, season with salt and add the nutmeg and keep stirring until the sauce is as dense as thick cream. Bring a shallow saucepan of water to the boil and add three lasagne sheets at a time. Boil rapidly for 1 minute or as per packet instructions. Quickly lift the pasta onto clean tea towels to dry. Grease a 30x40x6cm/12x16x2.5in baking dish with the butter. Add a layer of pasta, spread a thin coating of béchamel on the pasta, sprinkle with a fifth of the roast vegetables, a fifth of the Parmesan, a fifth of the mozzarella and a grind of black pepper. Repeat this process four more times, leaving yourself with just enough béchamel and Parmesan for the final layer.Cover with cling film and leave to chill in the fridge for at least 2 hours and up to 12 hours if possible. Remove the lasagne from the fridge about an hour before you want to serve it to help bring it back to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes or until a light golden crust forms on top. If you like a very golden crust, put it under a hot grill for about 1 minute. Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature. Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the oil, using your hands to rub so everything is well coated. Roast for about 20 minutes, or until the vegetables are soft and just starting to colour at the edges. Set aside to cool. Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the oil, using your hands to rub so everything is well coated. Roast for about 20 minutes, or until the vegetables are soft and just starting to colour at the edges. Set aside to cool. To make béchamel, warm the milk in a small saucepan but do not allow to boil. To make béchamel, warm the milk in a small saucepan but do not allow to boil. In another saucepan, melt the butter over a low heat and add the flour. Cook, stirring with a wooden spoon for a couple of minutes to cook the flour, until it smells like biscuits. In another saucepan, melt the butter over a low heat and add the flour. Cook, stirring with a wooden spoon for a couple of minutes to cook the flour, until it smells like biscuits. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, stirring well between each addition. Place the sauce back on the heat, season with salt and add the nutmeg and keep stirring until the sauce is as dense as thick cream. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, stirring well between each addition. Place the sauce back on the heat, season with salt and add the nutmeg and keep stirring until the sauce is as dense as thick cream. Bring a shallow saucepan of water to the boil and add three lasagne sheets at a time. Boil rapidly for 1 minute or as per packet instructions. Quickly lift the pasta onto clean tea towels to dry. Bring a shallow saucepan of water to the boil and add three lasagne sheets at a time. Boil rapidly for 1 minute or as per packet instructions. Quickly lift the pasta onto clean tea towels to dry. Grease a 30x40x6cm/12x16x2.5in baking dish with the butter. Add a layer of pasta, spread a thin coating of béchamel on the pasta, sprinkle with a fifth of the roast vegetables, a fifth of the Parmesan, a fifth of the mozzarella and a grind of black pepper. Grease a 30x40x6cm/12x16x2.5in baking dish with the butter. Add a layer of pasta, spread a thin coating of béchamel on the pasta, sprinkle with a fifth of the roast vegetables, a fifth of the Parmesan, a fifth of the mozzarella and a grind of black pepper. Repeat this process four more times, leaving yourself with just enough béchamel and Parmesan for the final layer. Repeat this process four more times, leaving yourself with just enough béchamel and Parmesan for the final layer. Cover with cling film and leave to chill in the fridge for at least 2 hours and up to 12 hours if possible. Cover with cling film and leave to chill in the fridge for at least 2 hours and up to 12 hours if possible. Remove the lasagne from the fridge about an hour before you want to serve it to help bring it back to room temperature. Remove the lasagne from the fridge about an hour before you want to serve it to help bring it back to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes or until a light golden crust forms on top. If you like a very golden crust, put it under a hot grill for about 1 minute. Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes or until a light golden crust forms on top. If you like a very golden crust, put it under a hot grill for about 1 minute. Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature. Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature.
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"title": "Roast vegetable lasagne recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the oil, using your hands to rub so everything is well coated. Roast for about 20 minutes, or until the vegetables are soft and just starting to colour at the edges. Set aside to cool.To make béchamel, warm the milk in a small saucepan but do not allow to boil.In another saucepan, melt the butter over a low heat and add the flour. Cook, stirring with a wooden spoon for a couple of minutes to cook the flour, until it smells like biscuits. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, stirring well between each addition. Place the sauce back on the heat, season with salt and add the nutmeg and keep stirring until the sauce is as dense as thick cream. Bring a shallow saucepan of water to the boil and add three lasagne sheets at a time. Boil rapidly for 1 minute or as per packet instructions. Quickly lift the pasta onto clean tea towels to dry. Grease a 30x40x6cm/12x16x2.5in baking dish with the butter. Add a layer of pasta, spread a thin coating of béchamel on the pasta, sprinkle with a fifth of the roast vegetables, a fifth of the Parmesan, a fifth of the mozzarella and a grind of black pepper. Repeat this process four more times, leaving yourself with just enough béchamel and Parmesan for the final layer.Cover with cling film and leave to chill in the fridge for at least 2 hours and up to 12 hours if possible. Remove the lasagne from the fridge about an hour before you want to serve it to help bring it back to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes or until a light golden crust forms on top. If you like a very golden crust, put it under a hot grill for about 1 minute. Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature. Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the oil, using your hands to rub so everything is well coated. Roast for about 20 minutes, or until the vegetables are soft and just starting to colour at the edges. Set aside to cool. Preheat the oven to 190C/170C Fan/Gas 5. Spread the carrots, courgettes, fennel, red peppers and onion on two baking trays. Sprinkle with salt and pour over the oil, using your hands to rub so everything is well coated. Roast for about 20 minutes, or until the vegetables are soft and just starting to colour at the edges. Set aside to cool. To make béchamel, warm the milk in a small saucepan but do not allow to boil. To make béchamel, warm the milk in a small saucepan but do not allow to boil. In another saucepan, melt the butter over a low heat and add the flour. Cook, stirring with a wooden spoon for a couple of minutes to cook the flour, until it smells like biscuits. In another saucepan, melt the butter over a low heat and add the flour. Cook, stirring with a wooden spoon for a couple of minutes to cook the flour, until it smells like biscuits. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, stirring well between each addition. Place the sauce back on the heat, season with salt and add the nutmeg and keep stirring until the sauce is as dense as thick cream. Remove both pans from the heat and slowly pour the milk into the butter mixture a little at a time, stirring well between each addition. Place the sauce back on the heat, season with salt and add the nutmeg and keep stirring until the sauce is as dense as thick cream. Bring a shallow saucepan of water to the boil and add three lasagne sheets at a time. Boil rapidly for 1 minute or as per packet instructions. Quickly lift the pasta onto clean tea towels to dry. Bring a shallow saucepan of water to the boil and add three lasagne sheets at a time. Boil rapidly for 1 minute or as per packet instructions. Quickly lift the pasta onto clean tea towels to dry. Grease a 30x40x6cm/12x16x2.5in baking dish with the butter. Add a layer of pasta, spread a thin coating of béchamel on the pasta, sprinkle with a fifth of the roast vegetables, a fifth of the Parmesan, a fifth of the mozzarella and a grind of black pepper. Grease a 30x40x6cm/12x16x2.5in baking dish with the butter. Add a layer of pasta, spread a thin coating of béchamel on the pasta, sprinkle with a fifth of the roast vegetables, a fifth of the Parmesan, a fifth of the mozzarella and a grind of black pepper. Repeat this process four more times, leaving yourself with just enough béchamel and Parmesan for the final layer. Repeat this process four more times, leaving yourself with just enough béchamel and Parmesan for the final layer. Cover with cling film and leave to chill in the fridge for at least 2 hours and up to 12 hours if possible. Cover with cling film and leave to chill in the fridge for at least 2 hours and up to 12 hours if possible. Remove the lasagne from the fridge about an hour before you want to serve it to help bring it back to room temperature. Remove the lasagne from the fridge about an hour before you want to serve it to help bring it back to room temperature. Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes or until a light golden crust forms on top. If you like a very golden crust, put it under a hot grill for about 1 minute. Preheat the oven to 200C/180C Fan/Gas 6. Bake for about 20 minutes or until a light golden crust forms on top. If you like a very golden crust, put it under a hot grill for about 1 minute. Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature. Leave the lasagne to rest for at least 15 minutes before serving, so it will firm up nicely and reach the right temperature."
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53de9af453c5699d78d941529f7865f81a92c7d1aa26d306e9fb1a7b4f33f8fa
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One-pot spinach and ricotta lasagne recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pot_spinach_and_28293_16x9.jpg This veggie lasagne layers lentil ragu with creamy ricotta and spinach between wholesome wholemeal pasta – and all in just one pan. High in protein and fibre, it really does ticks all the boxes. Each serving provides 575 kcal, 31.7g protein, 54.9g carbohydrate (of which 16.6g sugars), 22.6g fat (of which 11.4g saturates), 12.3g fibre and 0.65g salt. 1 tbsp olive oil 1 large celery stick, finely chopped1 large carrot, peeled and finely chopped1 onion, finely chopped2 large garlic cloves, crushed 1 tbsp dried mixed herbs 1 large courgette, grated 1 pepper, roughly chopped2 tbsp tomato purée 1 tbsp balsamic vinegar (optional) 400g tin green lentils 400g tin chopped tomatoes1 tsp honey (optional)sea salt and freshly ground black pepper 1 tbsp olive oil 1 large celery stick, finely chopped 1 large carrot, peeled and finely chopped 1 onion, finely chopped 2 large garlic cloves, crushed 1 tbsp dried mixed herbs 1 large courgette, grated 1 pepper, roughly chopped 2 tbsp tomato purée 1 tbsp balsamic vinegar (optional) 400g tin green lentils 400g tin chopped tomatoes 1 tsp honey (optional) sea salt and freshly ground black pepper 400g/14oz spinach 420g/15oz ricotta 3 tbsp milk of your choice 1 tsp garlic granules 1 tsp onion granules 200g/7oz wholemeal lasagne sheets 50g/1¾oz Parmesan (or vegetarian hard cheese), finely grated 400g/14oz spinach 420g/15oz ricotta 3 tbsp milk of your choice 1 tsp garlic granules 1 tsp onion granules 200g/7oz wholemeal lasagne sheets 50g/1¾oz Parmesan (or vegetarian hard cheese), finely grated fresh basil leaves green salad fresh basil leaves green salad Method First, make the lentil ragu. Heat the oil in a deep ovenproof pan over a medium heat. Add the celery, carrot, onion, garlic and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften. Add the courgette followed by the pepper and tomato purée and cook for 3 minutes. Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper. Preheat the oven 200C/180C Fan/Gas 6. Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets. Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan. Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil. Serve straight away. First, make the lentil ragu. Heat the oil in a deep ovenproof pan over a medium heat. Add the celery, carrot, onion, garlic and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften. Add the courgette followed by the pepper and tomato purée and cook for 3 minutes. First, make the lentil ragu. Heat the oil in a deep ovenproof pan over a medium heat. Add the celery, carrot, onion, garlic and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften. Add the courgette followed by the pepper and tomato purée and cook for 3 minutes. Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper. Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl. Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets. Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan. Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets. Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan. Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil. Serve straight away. Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil. Serve straight away. Recipe tips We used a deep, 28cm/11in stainless steel ovenproof pan for this recipe.
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"title": "One-pot spinach and ricotta lasagne recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one-pot_spinach_and_28293_16x9.jpg This veggie lasagne layers lentil ragu with creamy ricotta and spinach between wholesome wholemeal pasta – and all in just one pan. High in protein and fibre, it really does ticks all the boxes. Each serving provides 575 kcal, 31.7g protein, 54.9g carbohydrate (of which 16.6g sugars), 22.6g fat (of which 11.4g saturates), 12.3g fibre and 0.65g salt. 1 tbsp olive oil 1 large celery stick, finely chopped1 large carrot, peeled and finely chopped1 onion, finely chopped2 large garlic cloves, crushed 1 tbsp dried mixed herbs 1 large courgette, grated 1 pepper, roughly chopped2 tbsp tomato purée 1 tbsp balsamic vinegar (optional) 400g tin green lentils 400g tin chopped tomatoes1 tsp honey (optional)sea salt and freshly ground black pepper 1 tbsp olive oil 1 large celery stick, finely chopped 1 large carrot, peeled and finely chopped 1 onion, finely chopped 2 large garlic cloves, crushed 1 tbsp dried mixed herbs 1 large courgette, grated 1 pepper, roughly chopped 2 tbsp tomato purée 1 tbsp balsamic vinegar (optional) 400g tin green lentils 400g tin chopped tomatoes 1 tsp honey (optional) sea salt and freshly ground black pepper 400g/14oz spinach 420g/15oz ricotta 3 tbsp milk of your choice 1 tsp garlic granules 1 tsp onion granules 200g/7oz wholemeal lasagne sheets 50g/1¾oz Parmesan (or vegetarian hard cheese), finely grated 400g/14oz spinach 420g/15oz ricotta 3 tbsp milk of your choice 1 tsp garlic granules 1 tsp onion granules 200g/7oz wholemeal lasagne sheets 50g/1¾oz Parmesan (or vegetarian hard cheese), finely grated fresh basil leaves green salad fresh basil leaves green salad Method First, make the lentil ragu. Heat the oil in a deep ovenproof pan over a medium heat. Add the celery, carrot, onion, garlic and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften. Add the courgette followed by the pepper and tomato purée and cook for 3 minutes. Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper. Preheat the oven 200C/180C Fan/Gas 6. Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets. Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan. Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil. Serve straight away. First, make the lentil ragu. Heat the oil in a deep ovenproof pan over a medium heat. Add the celery, carrot, onion, garlic and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften. Add the courgette followed by the pepper and tomato purée and cook for 3 minutes. First, make the lentil ragu. Heat the oil in a deep ovenproof pan over a medium heat. Add the celery, carrot, onion, garlic and dried herbs to the pan and fry for 5–6 minutes, until the vegetables begin to soften. Add the courgette followed by the pepper and tomato purée and cook for 3 minutes. Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper. Add the balsamic vinegar, if using, followed by the lentils. Pour in the chopped tomatoes and a tin of water, then bring to the boil. Turn the heat down and simmer gently for 5–8 minutes (if the tomatoes are a little sharp, add the honey to sweeten). Season with salt and pepper. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl. Place the spinach in a microwavable bowl and loosely cover. Microwave for 2 minutes, until the spinach has wilted but is still vibrant. Drain in a colander and, when cool enough to handle, squeeze out all the excess liquid. Place the squeezed spinach on a board and roughly chop, then transfer to a bowl. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. In a second bowl, combine the ricotta, milk and garlic and onion granules then season with salt and pepper. Mix well, then spoon half the ricotta mixture into the spinach and stir again. Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets. Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan. Remove the ragu from the heat and layer half the lasagne sheets on top, snapping and filling holes where needed. Spoon over the spinach ricotta mixture and carefully spread to cover the sheets. Next, cover the spinach layer with the remaining lasagne sheets before topping with the reserved ricotta mixture. Spread the mixture all the way to the edges using the back of a spoon, then sprinkle with the Parmesan. Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil. Serve straight away. Bake in the oven for 35–40 minutes until bubbling, golden on top and the pasta sheets are tender. Remove from the oven and allow to sit for 5 minutes before scattering with fresh basil. Serve straight away. Recipe tips We used a deep, 28cm/11in stainless steel ovenproof pan for this recipe."
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f47a51e1430b3c344baccc391b38476d71435f8735c800fb83fc5ca45aece27e
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Mary Berry's aubergine lasagne recipe
Mary Berry's melanzane pasta bake An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melanzane_pasta_59215_16x9.jpg Mary Berry's aubergine lasagne is filled with flavour and oozy, cheesy goodness. Serve with garlic bread or a simple green salad. Each serving provides 485 kcal, 17g protein, 43g carbohydrate (of which 16g sugars), 25g fat (of which 11g saturates), 5.1g fibre and 0.76g salt. 2 large or 3 small aubergines, sliced into 5mm/¼in rounds4 tbsp olive oil6–7 sheets dried lasagne salt and freshly ground black pepper 2 large or 3 small aubergines, sliced into 5mm/¼in rounds 4 tbsp olive oil 6–7 sheets dried lasagne salt and freshly ground black pepper 50g/1¾oz butter, plus extra for greasing50g/1¾oz plain flour 568ml/1 pint milk, warmed1 tsp Dijon mustard100g/3½oz Parmesan (or a similar vegetarian alternative), grated 50g/1¾oz butter, plus extra for greasing 50g/1¾oz plain flour 568ml/1 pint milk, warmed 1 tsp Dijon mustard 100g/3½oz Parmesan (or a similar vegetarian alternative), grated 2 garlic cloves, crushed1 x 400g tin chopped tomatoes500ml/18fl oz passata1 bunch basil, chopped2 tsp caster sugar 2 garlic cloves, crushed 1 x 400g tin chopped tomatoes 500ml/18fl oz passata 1 bunch basil, chopped 2 tsp caster sugar Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper. Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside. Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside.To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper. To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan.Leave to stand for 1 hour before cooking, or overnight.Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper. Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside. Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside. Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften. Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside. To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper. To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper. To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan. To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan. Leave to stand for 1 hour before cooking, or overnight. Leave to stand for 1 hour before cooking, or overnight. Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread. Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread.
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"title": "Mary Berry's aubergine lasagne recipe",
"content": "Mary Berry's melanzane pasta bake An average of 4.7 out of 5 stars from 39 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melanzane_pasta_59215_16x9.jpg Mary Berry's aubergine lasagne is filled with flavour and oozy, cheesy goodness. Serve with garlic bread or a simple green salad. Each serving provides 485 kcal, 17g protein, 43g carbohydrate (of which 16g sugars), 25g fat (of which 11g saturates), 5.1g fibre and 0.76g salt. 2 large or 3 small aubergines, sliced into 5mm/¼in rounds4 tbsp olive oil6–7 sheets dried lasagne salt and freshly ground black pepper 2 large or 3 small aubergines, sliced into 5mm/¼in rounds 4 tbsp olive oil 6–7 sheets dried lasagne salt and freshly ground black pepper 50g/1¾oz butter, plus extra for greasing50g/1¾oz plain flour 568ml/1 pint milk, warmed1 tsp Dijon mustard100g/3½oz Parmesan (or a similar vegetarian alternative), grated 50g/1¾oz butter, plus extra for greasing 50g/1¾oz plain flour 568ml/1 pint milk, warmed 1 tsp Dijon mustard 100g/3½oz Parmesan (or a similar vegetarian alternative), grated 2 garlic cloves, crushed1 x 400g tin chopped tomatoes500ml/18fl oz passata1 bunch basil, chopped2 tsp caster sugar 2 garlic cloves, crushed 1 x 400g tin chopped tomatoes 500ml/18fl oz passata 1 bunch basil, chopped 2 tsp caster sugar Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper. Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside. Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside.To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper. To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan.Leave to stand for 1 hour before cooking, or overnight.Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Grease a 2.5 litre/4½ pint ovenproof dish with butter and line two baking trays with non-stick baking paper. Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside. Arrange the aubergine slices in a single layer on the prepared trays. Drizzle over the oil and season with salt and pepper. Roast for 20–25 minutes turning the slices over halfway through the cooking time. Set aside. Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften. Lay the pasta sheets in a dish and cover with hot water for 10 minutes to soften. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside. To make the béchamel sauce, heat the butter in a saucepan. Once melted, sprinkle in the flour and whisk for a few minutes over a high heat to form a roux. Pour the warmed milk into the roux and whisk. Bring to the boil, whisking for a few minutes until smooth. Add the mustard and two-thirds of the Parmesan. Season with salt and pepper and stir. Set aside. To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper. To make the tomato sauce, put all the ingredients in a mixing bowl. Season with salt and pepper. To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan. To assemble, spoon a third of the tomato sauce in the base of the prepared dish, top with a third of the béchamel. Arrange a third of the aubergines on top and 3–3½ sheets of lasagne (you may need to break the lasagne into pieces to make it fit in an even layer). Repeat so you have three layers of sauce and two layers of pasta, sprinkle with the remaining Parmesan. Leave to stand for 1 hour before cooking, or overnight. Leave to stand for 1 hour before cooking, or overnight. Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread. Bake for 35–45 minutes until golden-brown and bubbling. Stand for 5 minutes before serving. Serve hot with garlic bread."
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c046c9d5e24b5854f41d47fb5e485c7c2be110cfcc5dae48767f1eb414f09510
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Turkey, spinach and ricotta lasagne recipe
An average of 0.0 out of 5 stars from 0 ratings This is my version of a lasagne recipe shown to me by Bo Hanson, an American professional ice hockey player in Belfast who cooks this to feel better about being far from home. olive oil2 small onions, chopped5–6 garlic cloves, chopped500g/1lb 2oz turkey mince250g/9oz frozen spinach1 free-range egg, beaten250g/9oz ricotta375g/13oz lasagne sheets700ml/1¼ pint homemade tomato pasta sauce200g/7oz grated cheesesea salt and freshly ground black pepper olive oil 2 small onions, chopped 5–6 garlic cloves, chopped 500g/1lb 2oz turkey mince 250g/9oz frozen spinach 1 free-range egg, beaten 250g/9oz ricotta 375g/13oz lasagne sheets 700ml/1¼ pint homemade tomato pasta sauce 200g/7oz grated cheese sea salt and freshly ground black pepper Method Add a drizzle of olive oil to a frying pan over high heat. Cook the onions for 5–7 minutes until translucent, add the garlic and cook for a further 3–5 minutes, until aromatic. Reduce the heat to medium, add the turkey mince and cook for 10 minutes until the turkey is slightly brown and cooked through, tossing occasionally. Set aside.Microwave the frozen spinach for 2–3 minutes in a bowl, until it is defrosted and softened. Add the egg and ricotta to the bowl as soon as the spinach comes out of the microwave. Mix gently until combined.Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish, assemble your lasagne. Begin by spreading the base with the tomato sauce, then cover with lasagne sheets, top with the spinach and ricotta mix and then the turkey mince. Repeat until all the mixture is used up. Finish with a layer of tomato sauce and sprinkle over the grated cheese. Cover with foil and bake in the oven for 45 minutes.Leave to rest for 5 minutes, serve with garlic bread and salad leaves. Add a drizzle of olive oil to a frying pan over high heat. Cook the onions for 5–7 minutes until translucent, add the garlic and cook for a further 3–5 minutes, until aromatic. Add a drizzle of olive oil to a frying pan over high heat. Cook the onions for 5–7 minutes until translucent, add the garlic and cook for a further 3–5 minutes, until aromatic. Reduce the heat to medium, add the turkey mince and cook for 10 minutes until the turkey is slightly brown and cooked through, tossing occasionally. Set aside. Reduce the heat to medium, add the turkey mince and cook for 10 minutes until the turkey is slightly brown and cooked through, tossing occasionally. Set aside. Microwave the frozen spinach for 2–3 minutes in a bowl, until it is defrosted and softened. Microwave the frozen spinach for 2–3 minutes in a bowl, until it is defrosted and softened. Add the egg and ricotta to the bowl as soon as the spinach comes out of the microwave. Mix gently until combined. Add the egg and ricotta to the bowl as soon as the spinach comes out of the microwave. Mix gently until combined. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish, assemble your lasagne. Begin by spreading the base with the tomato sauce, then cover with lasagne sheets, top with the spinach and ricotta mix and then the turkey mince. Repeat until all the mixture is used up. Finish with a layer of tomato sauce and sprinkle over the grated cheese. In a large casserole dish, assemble your lasagne. Begin by spreading the base with the tomato sauce, then cover with lasagne sheets, top with the spinach and ricotta mix and then the turkey mince. Repeat until all the mixture is used up. Finish with a layer of tomato sauce and sprinkle over the grated cheese. Cover with foil and bake in the oven for 45 minutes. Cover with foil and bake in the oven for 45 minutes. Leave to rest for 5 minutes, serve with garlic bread and salad leaves. Leave to rest for 5 minutes, serve with garlic bread and salad leaves.
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"title": "Turkey, spinach and ricotta lasagne recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This is my version of a lasagne recipe shown to me by Bo Hanson, an American professional ice hockey player in Belfast who cooks this to feel better about being far from home. olive oil2 small onions, chopped5–6 garlic cloves, chopped500g/1lb 2oz turkey mince250g/9oz frozen spinach1 free-range egg, beaten250g/9oz ricotta375g/13oz lasagne sheets700ml/1¼ pint homemade tomato pasta sauce200g/7oz grated cheesesea salt and freshly ground black pepper olive oil 2 small onions, chopped 5–6 garlic cloves, chopped 500g/1lb 2oz turkey mince 250g/9oz frozen spinach 1 free-range egg, beaten 250g/9oz ricotta 375g/13oz lasagne sheets 700ml/1¼ pint homemade tomato pasta sauce 200g/7oz grated cheese sea salt and freshly ground black pepper Method Add a drizzle of olive oil to a frying pan over high heat. Cook the onions for 5–7 minutes until translucent, add the garlic and cook for a further 3–5 minutes, until aromatic. Reduce the heat to medium, add the turkey mince and cook for 10 minutes until the turkey is slightly brown and cooked through, tossing occasionally. Set aside.Microwave the frozen spinach for 2–3 minutes in a bowl, until it is defrosted and softened. Add the egg and ricotta to the bowl as soon as the spinach comes out of the microwave. Mix gently until combined.Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish, assemble your lasagne. Begin by spreading the base with the tomato sauce, then cover with lasagne sheets, top with the spinach and ricotta mix and then the turkey mince. Repeat until all the mixture is used up. Finish with a layer of tomato sauce and sprinkle over the grated cheese. Cover with foil and bake in the oven for 45 minutes.Leave to rest for 5 minutes, serve with garlic bread and salad leaves. Add a drizzle of olive oil to a frying pan over high heat. Cook the onions for 5–7 minutes until translucent, add the garlic and cook for a further 3–5 minutes, until aromatic. Add a drizzle of olive oil to a frying pan over high heat. Cook the onions for 5–7 minutes until translucent, add the garlic and cook for a further 3–5 minutes, until aromatic. Reduce the heat to medium, add the turkey mince and cook for 10 minutes until the turkey is slightly brown and cooked through, tossing occasionally. Set aside. Reduce the heat to medium, add the turkey mince and cook for 10 minutes until the turkey is slightly brown and cooked through, tossing occasionally. Set aside. Microwave the frozen spinach for 2–3 minutes in a bowl, until it is defrosted and softened. Microwave the frozen spinach for 2–3 minutes in a bowl, until it is defrosted and softened. Add the egg and ricotta to the bowl as soon as the spinach comes out of the microwave. Mix gently until combined. Add the egg and ricotta to the bowl as soon as the spinach comes out of the microwave. Mix gently until combined. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large casserole dish, assemble your lasagne. Begin by spreading the base with the tomato sauce, then cover with lasagne sheets, top with the spinach and ricotta mix and then the turkey mince. Repeat until all the mixture is used up. Finish with a layer of tomato sauce and sprinkle over the grated cheese. In a large casserole dish, assemble your lasagne. Begin by spreading the base with the tomato sauce, then cover with lasagne sheets, top with the spinach and ricotta mix and then the turkey mince. Repeat until all the mixture is used up. Finish with a layer of tomato sauce and sprinkle over the grated cheese. Cover with foil and bake in the oven for 45 minutes. Cover with foil and bake in the oven for 45 minutes. Leave to rest for 5 minutes, serve with garlic bread and salad leaves. Leave to rest for 5 minutes, serve with garlic bread and salad leaves."
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1ed1daefaf9c17267a7c77449af2db6d2bac595b99a617d97d3aa1745cb11fbf
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Lasagne aubergine melanzane recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lasagne_aubergine_07893_16x9.jpg A simple and delicious vegetable lasagne using the classic flavours of melanzane parmigiana. A great veg packed dinner solution. You will need a 1.7 litre/3 pint wide, shallow ovenproof dish. 3 aubergines, sliced lengthways into 1cm/½in thick slices3–4 tbsp olive oil 2 large onions, finely chopped 4 garlic cloves, finely grated400g tin chopped tomatoes500g carton passata 2 tbsp sun-dried tomato paste 1 tbsp chopped fresh oreganosmall bunch basil, leaves roughly chopped 3 fresh or dried lasagne sheets250g/9oz mozzarella, broken into pieces 115g/4oz Parmesan, grated salt and freshly ground black pepperdressed salad leaves, to serve 3 aubergines, sliced lengthways into 1cm/½in thick slices 3–4 tbsp olive oil 2 large onions, finely chopped 4 garlic cloves, finely grated 400g tin chopped tomatoes 500g carton passata 2 tbsp sun-dried tomato paste 1 tbsp chopped fresh oregano small bunch basil, leaves roughly chopped 3 fresh or dried lasagne sheets 250g/9oz mozzarella, broken into pieces 115g/4oz Parmesan, grated salt and freshly ground black pepper dressed salad leaves, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Arrange the aubergines on the baking trays, brush with 1–2 tablespoons oil and season well with salt and pepper. Roast for about 20–25 minutes until golden and soft. Set aside.Reduce the oven temperature to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well with salt and pepper. Meanwhile, if using dried lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain. Spoon a quarter of the tomato sauce into the base of a 1.7 litre/3-pint wide, shallow ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne, followed by a third of the remaining cheeses. Spoon half of the remaining sauce on top, then half of the remaining cheeses, followed by the remaining aubergine slices. Finally, top with the remaining tomato sauce and arrange the remaining cheeses in eight piles on top. Cook for about 30 minutes until bubbling and golden. Serve hot with the dressed salad leaves. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Arrange the aubergines on the baking trays, brush with 1–2 tablespoons oil and season well with salt and pepper. Roast for about 20–25 minutes until golden and soft. Set aside. Arrange the aubergines on the baking trays, brush with 1–2 tablespoons oil and season well with salt and pepper. Roast for about 20–25 minutes until golden and soft. Set aside. Reduce the oven temperature to 200C/180C Fan/Gas 6. Reduce the oven temperature to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well with salt and pepper. Heat the remaining oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well with salt and pepper. Meanwhile, if using dried lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain. Meanwhile, if using dried lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain. Spoon a quarter of the tomato sauce into the base of a 1.7 litre/3-pint wide, shallow ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne, followed by a third of the remaining cheeses. Spoon half of the remaining sauce on top, then half of the remaining cheeses, followed by the remaining aubergine slices. Finally, top with the remaining tomato sauce and arrange the remaining cheeses in eight piles on top. Cook for about 30 minutes until bubbling and golden. Spoon a quarter of the tomato sauce into the base of a 1.7 litre/3-pint wide, shallow ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne, followed by a third of the remaining cheeses. Spoon half of the remaining sauce on top, then half of the remaining cheeses, followed by the remaining aubergine slices. Finally, top with the remaining tomato sauce and arrange the remaining cheeses in eight piles on top. Cook for about 30 minutes until bubbling and golden. Serve hot with the dressed salad leaves. Serve hot with the dressed salad leaves. Recipe tips This dish can be assembled up to 8 hours ahead, then chill in the fridge until ready to use. It also freezes well after it is cooked.
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"processing_date": "2025-09-05T00:00:00",
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"title": "Lasagne aubergine melanzane recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lasagne_aubergine_07893_16x9.jpg A simple and delicious vegetable lasagne using the classic flavours of melanzane parmigiana. A great veg packed dinner solution. You will need a 1.7 litre/3 pint wide, shallow ovenproof dish. 3 aubergines, sliced lengthways into 1cm/½in thick slices3–4 tbsp olive oil 2 large onions, finely chopped 4 garlic cloves, finely grated400g tin chopped tomatoes500g carton passata 2 tbsp sun-dried tomato paste 1 tbsp chopped fresh oreganosmall bunch basil, leaves roughly chopped 3 fresh or dried lasagne sheets250g/9oz mozzarella, broken into pieces 115g/4oz Parmesan, grated salt and freshly ground black pepperdressed salad leaves, to serve 3 aubergines, sliced lengthways into 1cm/½in thick slices 3–4 tbsp olive oil 2 large onions, finely chopped 4 garlic cloves, finely grated 400g tin chopped tomatoes 500g carton passata 2 tbsp sun-dried tomato paste 1 tbsp chopped fresh oregano small bunch basil, leaves roughly chopped 3 fresh or dried lasagne sheets 250g/9oz mozzarella, broken into pieces 115g/4oz Parmesan, grated salt and freshly ground black pepper dressed salad leaves, to serve Method Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Arrange the aubergines on the baking trays, brush with 1–2 tablespoons oil and season well with salt and pepper. Roast for about 20–25 minutes until golden and soft. Set aside.Reduce the oven temperature to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well with salt and pepper. Meanwhile, if using dried lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain. Spoon a quarter of the tomato sauce into the base of a 1.7 litre/3-pint wide, shallow ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne, followed by a third of the remaining cheeses. Spoon half of the remaining sauce on top, then half of the remaining cheeses, followed by the remaining aubergine slices. Finally, top with the remaining tomato sauce and arrange the remaining cheeses in eight piles on top. Cook for about 30 minutes until bubbling and golden. Serve hot with the dressed salad leaves. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line two large baking trays with baking paper. Arrange the aubergines on the baking trays, brush with 1–2 tablespoons oil and season well with salt and pepper. Roast for about 20–25 minutes until golden and soft. Set aside. Arrange the aubergines on the baking trays, brush with 1–2 tablespoons oil and season well with salt and pepper. Roast for about 20–25 minutes until golden and soft. Set aside. Reduce the oven temperature to 200C/180C Fan/Gas 6. Reduce the oven temperature to 200C/180C Fan/Gas 6. Heat the remaining oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well with salt and pepper. Heat the remaining oil in a deep frying pan over a high heat. Add the onions and fry for 5 minutes, stirring. Add the garlic and fry for 1 minute. Pour in the tomatoes, passata and sun-dried tomato paste, lower the heat and simmer for 5 minutes. Add the fresh herbs and season well with salt and pepper. Meanwhile, if using dried lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain. Meanwhile, if using dried lasagne sheets, soak them in a shallow dish of boiling water for 5 minutes, then drain. Spoon a quarter of the tomato sauce into the base of a 1.7 litre/3-pint wide, shallow ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne, followed by a third of the remaining cheeses. Spoon half of the remaining sauce on top, then half of the remaining cheeses, followed by the remaining aubergine slices. Finally, top with the remaining tomato sauce and arrange the remaining cheeses in eight piles on top. Cook for about 30 minutes until bubbling and golden. Spoon a quarter of the tomato sauce into the base of a 1.7 litre/3-pint wide, shallow ovenproof dish and spread to the corners. Scatter a quarter of the mozzarella and Parmesan on top, then lay half the aubergine slices on the cheeses. Spoon a third of the remaining tomato sauce on top, then add the sheets of lasagne, followed by a third of the remaining cheeses. Spoon half of the remaining sauce on top, then half of the remaining cheeses, followed by the remaining aubergine slices. Finally, top with the remaining tomato sauce and arrange the remaining cheeses in eight piles on top. Cook for about 30 minutes until bubbling and golden. Serve hot with the dressed salad leaves. Serve hot with the dressed salad leaves. Recipe tips This dish can be assembled up to 8 hours ahead, then chill in the fridge until ready to use. It also freezes well after it is cooked."
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a92041f185ed4c509a245ab65904fad01cae89c05b0845287af9cb2699725f17
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Spicy mushroom lasagne recipe
Preheat the oven to 240C/220C Fan/Gas 9. Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt. Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside. Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately.Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat.Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta.Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt. Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt. Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside. Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside. Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately. Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately. Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat. Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl. Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta. To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve.
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"title": "Spicy mushroom lasagne recipe",
"content": "Preheat the oven to 240C/220C Fan/Gas 9. Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt. Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside. Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately.Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat.Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta.Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve. Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt. Put the chestnut and oyster mushrooms into a food processor in three or four batches and pulse each batch until finely chopped (or finely chop everything by hand). Toss the chopped mushrooms in a large bowl with 3 tablespoons of oil and 1 teaspoon of salt. Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside. Line a 40x35cm/16x14in baking tray with baking paper and spread out the mushroom mixture on the tray. Bake for 30 minutes near the top of the oven, stirring three times during cooking, until the mushrooms are golden brown. They will have reduced in volume significantly. Set aside. Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately. Meanwhile, combine the dried mushrooms, chillies and stock in a large bowl and set aside to soak for 30 minutes. Strain the liquid into another bowl, squeezing as much liquid from the mushrooms as possible to get about 340ml/11fl oz. If you have any less, top up with water. Very roughly chop the rehydrated mushrooms (you want some chunks) and finely chop the chillies. Set the stock and mushroom mixture aside separately. Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Put the onion, garlic and carrot in a food processor and pulse until finely chopped (or finely chop everything by hand). Heat 4 tablespoons of oil in a large casserole over a medium–high heat. Once hot, add the onion mixture and fry for 8 minutes, stirring occasionally, until soft and golden. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat. Pulse the tomatoes in the food processor until finely chopped (or finely chop by hand), then add to the pan along with the tomato purée, 1½ teaspoons of salt and 1¾ teaspoons of black pepper. Cook for 7 minutes, stirring occasionally. Add the rehydrated mushrooms and chillies and the roasted mushrooms and cook for 9 minutes, resisting the urge to stir: you want the mushrooms to be slightly crisp and browned on the bottom. Stir in the reserved stock and 800ml/1½ pint of water and, once simmering, reduce the heat to medium and cook for about 25 minutes, stirring occasionally, until you get the consistency of a ragù. Stir in 100ml/3½fl oz of the cream and simmer for another 2 minutes, then remove from the heat. Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl. Preheat the oven to 220C/200C Fan/Gas 7. Combine both cheeses and both herbs in a small bowl. To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta. To assemble the lasagne, spread one-fifth of the tomato sauce in the bottom of a round 28cm/11in baking dish (or a 30x20cm/12x8in rectangular dish). Top with one-fifth of the cheese mixture, followed by a layer of lasagne sheets, broken to fit where necessary. Repeat these layers three more times in that order, and finish with a final layer of sauce and cheese. You will have five layers of sauce and cheese and four layers of pasta. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve. Drizzle over 1 tablespoon of cream and 1 tablespoon of oil, then cover with foil and bake for 15 minutes. Remove the foil, increase the temperature to 240C/220C Fan/Gas 9 and bake for another 12 minutes, turning the dish round halfway. Turn the oven to the grill setting and grill for a final 2 minutes, until the edges are brown and crisp. Set aside to cool for 5 or so minutes, then drizzle over the remaining tablespoon of cream and oil. Sprinkle over the remaining parsley, finish with a good grind of pepper and serve."
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One pan gluten-free lasagne recipe
An average of 5.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_gluten-free_94090_16x9.jpg This all-in-one recipe for beef lasagne uses gluten-free pasta and a foolproof method for a simple weekday supper. 1 tbsp garlic-infused oil1 courgette, diced100g/3½oz leek (about 1 large leek), finely chopped500g/1lb 2oz beef mince400g tin chopped tomatoes2 tbsp tomato purée 150–200ml/5–7fl oz gluten-free beef or vegetable stock1 tbsp mixed dried herbs6–8 gluten-free lasagne sheets3 tbsp mascarpone or cream cheese 2 large handfuls grated mozzarella or cheddar (or a mix of both)pinch each of salt and ground black pepper 1 tbsp garlic-infused oil 1 courgette, diced 100g/3½oz leek (about 1 large leek), finely chopped 500g/1lb 2oz beef mince 400g tin chopped tomatoes 2 tbsp tomato purée 150–200ml/5–7fl oz gluten-free beef or vegetable stock 1 tbsp mixed dried herbs 6–8 gluten-free lasagne sheets 3 tbsp mascarpone or cream cheese 2 large handfuls grated mozzarella or cheddar (or a mix of both) pinch each of salt and ground black pepper Method Add the garlic infused oil to a 30cm/12in shallow ovenproof pan and place over a medium heat. Add the diced courgettes and finely chopped leeks and allow to soften for a few minutes. Add the mince to the pan too, break up and fry until browned. Add in the chopped tomatoes, tomato purée, stock, mixed herbs, and salt and pepper. Stir until all combined, then simmer for 10 minutes.Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other.Allow to simmer for 10–15 minutes, until the lasagne sheets are almost cooked – as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce.Dollop in the mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to fully mix it in. Preheat the grill to medium. Sprinkle the grated cheese over the top and then pop under the grill for 5 minutes or until the cheese is golden-brown. Add the garlic infused oil to a 30cm/12in shallow ovenproof pan and place over a medium heat. Add the diced courgettes and finely chopped leeks and allow to soften for a few minutes. Add the garlic infused oil to a 30cm/12in shallow ovenproof pan and place over a medium heat. Add the diced courgettes and finely chopped leeks and allow to soften for a few minutes. Add the mince to the pan too, break up and fry until browned. Add in the chopped tomatoes, tomato purée, stock, mixed herbs, and salt and pepper. Stir until all combined, then simmer for 10 minutes. Add the mince to the pan too, break up and fry until browned. Add in the chopped tomatoes, tomato purée, stock, mixed herbs, and salt and pepper. Stir until all combined, then simmer for 10 minutes. Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other. Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other. Allow to simmer for 10–15 minutes, until the lasagne sheets are almost cooked – as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce. Allow to simmer for 10–15 minutes, until the lasagne sheets are almost cooked – as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce. Dollop in the mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to fully mix it in. Dollop in the mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to fully mix it in. Preheat the grill to medium. Sprinkle the grated cheese over the top and then pop under the grill for 5 minutes or until the cheese is golden-brown. Preheat the grill to medium. Sprinkle the grated cheese over the top and then pop under the grill for 5 minutes or until the cheese is golden-brown. Recipe tips Serve with salad and homemade gluten-free garlic bread. Freeze any excess portions - they will keep in the freezer for up to 3 months.
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"title": "One pan gluten-free lasagne recipe",
"content": "An average of 5.0 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/one_pan_gluten-free_94090_16x9.jpg This all-in-one recipe for beef lasagne uses gluten-free pasta and a foolproof method for a simple weekday supper. 1 tbsp garlic-infused oil1 courgette, diced100g/3½oz leek (about 1 large leek), finely chopped500g/1lb 2oz beef mince400g tin chopped tomatoes2 tbsp tomato purée 150–200ml/5–7fl oz gluten-free beef or vegetable stock1 tbsp mixed dried herbs6–8 gluten-free lasagne sheets3 tbsp mascarpone or cream cheese 2 large handfuls grated mozzarella or cheddar (or a mix of both)pinch each of salt and ground black pepper 1 tbsp garlic-infused oil 1 courgette, diced 100g/3½oz leek (about 1 large leek), finely chopped 500g/1lb 2oz beef mince 400g tin chopped tomatoes 2 tbsp tomato purée 150–200ml/5–7fl oz gluten-free beef or vegetable stock 1 tbsp mixed dried herbs 6–8 gluten-free lasagne sheets 3 tbsp mascarpone or cream cheese 2 large handfuls grated mozzarella or cheddar (or a mix of both) pinch each of salt and ground black pepper Method Add the garlic infused oil to a 30cm/12in shallow ovenproof pan and place over a medium heat. Add the diced courgettes and finely chopped leeks and allow to soften for a few minutes. Add the mince to the pan too, break up and fry until browned. Add in the chopped tomatoes, tomato purée, stock, mixed herbs, and salt and pepper. Stir until all combined, then simmer for 10 minutes.Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other.Allow to simmer for 10–15 minutes, until the lasagne sheets are almost cooked – as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce.Dollop in the mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to fully mix it in. Preheat the grill to medium. Sprinkle the grated cheese over the top and then pop under the grill for 5 minutes or until the cheese is golden-brown. Add the garlic infused oil to a 30cm/12in shallow ovenproof pan and place over a medium heat. Add the diced courgettes and finely chopped leeks and allow to soften for a few minutes. Add the garlic infused oil to a 30cm/12in shallow ovenproof pan and place over a medium heat. Add the diced courgettes and finely chopped leeks and allow to soften for a few minutes. Add the mince to the pan too, break up and fry until browned. Add in the chopped tomatoes, tomato purée, stock, mixed herbs, and salt and pepper. Stir until all combined, then simmer for 10 minutes. Add the mince to the pan too, break up and fry until browned. Add in the chopped tomatoes, tomato purée, stock, mixed herbs, and salt and pepper. Stir until all combined, then simmer for 10 minutes. Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other. Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other. Allow to simmer for 10–15 minutes, until the lasagne sheets are almost cooked – as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce. Allow to simmer for 10–15 minutes, until the lasagne sheets are almost cooked – as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce. Dollop in the mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to fully mix it in. Dollop in the mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to fully mix it in. Preheat the grill to medium. Sprinkle the grated cheese over the top and then pop under the grill for 5 minutes or until the cheese is golden-brown. Preheat the grill to medium. Sprinkle the grated cheese over the top and then pop under the grill for 5 minutes or until the cheese is golden-brown. Recipe tips Serve with salad and homemade gluten-free garlic bread. Freeze any excess portions - they will keep in the freezer for up to 3 months."
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Polenta lasagne with mushroom ragù recipe
An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/polenta_lasagne_with_35724_16x9.jpg The Italian title of this dish – pasticcio – means a ‘mess' because, when serving, it really can look messy on the plate! Swapping pasta sheets for polenta, with a rich mushroom ragù. Check the tips for a non-veggie suggestion. For this recipe, you will need a deep, rectangular ovenproof dish that is approximately 18x 24cm/7x9½in, as well as three shallow trays or dishes that are the same size. These will be moulds for the thin polenta layers. 3 tbsp extra virgin olive oil½ onion, finely chopped 1 thyme sprig, leaves picked500g/1lb 2oz chestnut mushrooms, sliced700ml/1¼ pint passata sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil ½ onion, finely chopped 1 thyme sprig, leaves picked 500g/1lb 2oz chestnut mushrooms, sliced 700ml/1¼ pint passata sea salt and freshly ground black pepper pinch sea salt200g/7oz quick-cook polenta25g/1oz butter, plus extra for greasing125g/4½oz mozzarella, drained and roughly chopped 60g/2¼oz grated vegetarian hard cheese, plus extra to garnish pinch sea salt 200g/7oz quick-cook polenta 25g/1oz butter, plus extra for greasing 125g/4½oz mozzarella, drained and roughly chopped 60g/2¼oz grated vegetarian hard cheese, plus extra to garnish handful rocket1 radicchio, leaves seperated1 castelfranco, leaves separated1 lemon, juice only2 tbsp extra virgin olive oilsea salt and freshly ground black pepper handful rocket 1 radicchio, leaves seperated 1 castelfranco, leaves separated 1 lemon, juice only 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method Lightly grease three rectangular-shaped trays or dishes that are approximately 18x24cm/7x9½in with butter and set aside. To make the mushroom ragù, heat the oil in a heavy-based saucepan over medium heat and fry the onion and thyme for a couple of minutes, or until the pancetta begins to colour. Stir in the mushrooms, season with salt and pepper and fry over a medium–high heat for 2–3 minutes. Add the passata with a little water (rinsed out of the passata jar), then cover with a lid and cook over a gentle heat for 1 hour.Meanwhile, to make the polenta, place 800ml/1½ pint water in a large saucepan, add the salt and bring to the boil. Gradually whisk in the polenta and cook for a couple of minutes until thickened (or cook according to the packet instructions). Remove from the heat before mixing in the butter.Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Lightly grease a deep, rectangular ovenproof dish that is 18x24cm/7x9½in with oil and line with one of the cooled polenta layers. Top with a third of the mushroom ragù, followed by a third of the mozzarella and hard cheese. Continue making layers like these until you have used up all the ingredients, finishing with a layer of the cheeses on top.Bake in the oven for 30 minutes, until the top is nicely golden and bubbling. Remove from the oven and leave to rest for 10 minutes. To make the salad, mix all the leaves together in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil and season with salt and pepper. Just before serving dress the salad leaves. Serve a spoonful of the lasagne onto a dinner plate with the salad alongside Lightly grease three rectangular-shaped trays or dishes that are approximately 18x24cm/7x9½in with butter and set aside. Lightly grease three rectangular-shaped trays or dishes that are approximately 18x24cm/7x9½in with butter and set aside. To make the mushroom ragù, heat the oil in a heavy-based saucepan over medium heat and fry the onion and thyme for a couple of minutes, or until the pancetta begins to colour. To make the mushroom ragù, heat the oil in a heavy-based saucepan over medium heat and fry the onion and thyme for a couple of minutes, or until the pancetta begins to colour. Stir in the mushrooms, season with salt and pepper and fry over a medium–high heat for 2–3 minutes. Add the passata with a little water (rinsed out of the passata jar), then cover with a lid and cook over a gentle heat for 1 hour. Stir in the mushrooms, season with salt and pepper and fry over a medium–high heat for 2–3 minutes. Add the passata with a little water (rinsed out of the passata jar), then cover with a lid and cook over a gentle heat for 1 hour. Meanwhile, to make the polenta, place 800ml/1½ pint water in a large saucepan, add the salt and bring to the boil. Gradually whisk in the polenta and cook for a couple of minutes until thickened (or cook according to the packet instructions). Remove from the heat before mixing in the butter. Meanwhile, to make the polenta, place 800ml/1½ pint water in a large saucepan, add the salt and bring to the boil. Gradually whisk in the polenta and cook for a couple of minutes until thickened (or cook according to the packet instructions). Remove from the heat before mixing in the butter. Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes. Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a deep, rectangular ovenproof dish that is 18x24cm/7x9½in with oil and line with one of the cooled polenta layers. Top with a third of the mushroom ragù, followed by a third of the mozzarella and hard cheese. Continue making layers like these until you have used up all the ingredients, finishing with a layer of the cheeses on top. Lightly grease a deep, rectangular ovenproof dish that is 18x24cm/7x9½in with oil and line with one of the cooled polenta layers. Top with a third of the mushroom ragù, followed by a third of the mozzarella and hard cheese. Continue making layers like these until you have used up all the ingredients, finishing with a layer of the cheeses on top. Bake in the oven for 30 minutes, until the top is nicely golden and bubbling. Remove from the oven and leave to rest for 10 minutes. Bake in the oven for 30 minutes, until the top is nicely golden and bubbling. Remove from the oven and leave to rest for 10 minutes. To make the salad, mix all the leaves together in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil and season with salt and pepper. Just before serving dress the salad leaves. To make the salad, mix all the leaves together in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil and season with salt and pepper. Just before serving dress the salad leaves. Serve a spoonful of the lasagne onto a dinner plate with the salad alongside Serve a spoonful of the lasagne onto a dinner plate with the salad alongside Recipe tips Gennaro uses chestnut mushrooms, but you can use whichever variety you like or a mixture. For a non-vegetarian version swap hard cheese for Parmesan and add 30g/1oz finely chopped pancetta to step 2 along with the onions.
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"title": "Polenta lasagne with mushroom ragù recipe",
"content": "An average of 4.1 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/polenta_lasagne_with_35724_16x9.jpg The Italian title of this dish – pasticcio – means a ‘mess' because, when serving, it really can look messy on the plate! Swapping pasta sheets for polenta, with a rich mushroom ragù. Check the tips for a non-veggie suggestion. For this recipe, you will need a deep, rectangular ovenproof dish that is approximately 18x 24cm/7x9½in, as well as three shallow trays or dishes that are the same size. These will be moulds for the thin polenta layers. 3 tbsp extra virgin olive oil½ onion, finely chopped 1 thyme sprig, leaves picked500g/1lb 2oz chestnut mushrooms, sliced700ml/1¼ pint passata sea salt and freshly ground black pepper 3 tbsp extra virgin olive oil ½ onion, finely chopped 1 thyme sprig, leaves picked 500g/1lb 2oz chestnut mushrooms, sliced 700ml/1¼ pint passata sea salt and freshly ground black pepper pinch sea salt200g/7oz quick-cook polenta25g/1oz butter, plus extra for greasing125g/4½oz mozzarella, drained and roughly chopped 60g/2¼oz grated vegetarian hard cheese, plus extra to garnish pinch sea salt 200g/7oz quick-cook polenta 25g/1oz butter, plus extra for greasing 125g/4½oz mozzarella, drained and roughly chopped 60g/2¼oz grated vegetarian hard cheese, plus extra to garnish handful rocket1 radicchio, leaves seperated1 castelfranco, leaves separated1 lemon, juice only2 tbsp extra virgin olive oilsea salt and freshly ground black pepper handful rocket 1 radicchio, leaves seperated 1 castelfranco, leaves separated 1 lemon, juice only 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method Lightly grease three rectangular-shaped trays or dishes that are approximately 18x24cm/7x9½in with butter and set aside. To make the mushroom ragù, heat the oil in a heavy-based saucepan over medium heat and fry the onion and thyme for a couple of minutes, or until the pancetta begins to colour. Stir in the mushrooms, season with salt and pepper and fry over a medium–high heat for 2–3 minutes. Add the passata with a little water (rinsed out of the passata jar), then cover with a lid and cook over a gentle heat for 1 hour.Meanwhile, to make the polenta, place 800ml/1½ pint water in a large saucepan, add the salt and bring to the boil. Gradually whisk in the polenta and cook for a couple of minutes until thickened (or cook according to the packet instructions). Remove from the heat before mixing in the butter.Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes.Preheat the oven to 200C/180C Fan/Gas 6.Lightly grease a deep, rectangular ovenproof dish that is 18x24cm/7x9½in with oil and line with one of the cooled polenta layers. Top with a third of the mushroom ragù, followed by a third of the mozzarella and hard cheese. Continue making layers like these until you have used up all the ingredients, finishing with a layer of the cheeses on top.Bake in the oven for 30 minutes, until the top is nicely golden and bubbling. Remove from the oven and leave to rest for 10 minutes. To make the salad, mix all the leaves together in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil and season with salt and pepper. Just before serving dress the salad leaves. Serve a spoonful of the lasagne onto a dinner plate with the salad alongside Lightly grease three rectangular-shaped trays or dishes that are approximately 18x24cm/7x9½in with butter and set aside. Lightly grease three rectangular-shaped trays or dishes that are approximately 18x24cm/7x9½in with butter and set aside. To make the mushroom ragù, heat the oil in a heavy-based saucepan over medium heat and fry the onion and thyme for a couple of minutes, or until the pancetta begins to colour. To make the mushroom ragù, heat the oil in a heavy-based saucepan over medium heat and fry the onion and thyme for a couple of minutes, or until the pancetta begins to colour. Stir in the mushrooms, season with salt and pepper and fry over a medium–high heat for 2–3 minutes. Add the passata with a little water (rinsed out of the passata jar), then cover with a lid and cook over a gentle heat for 1 hour. Stir in the mushrooms, season with salt and pepper and fry over a medium–high heat for 2–3 minutes. Add the passata with a little water (rinsed out of the passata jar), then cover with a lid and cook over a gentle heat for 1 hour. Meanwhile, to make the polenta, place 800ml/1½ pint water in a large saucepan, add the salt and bring to the boil. Gradually whisk in the polenta and cook for a couple of minutes until thickened (or cook according to the packet instructions). Remove from the heat before mixing in the butter. Meanwhile, to make the polenta, place 800ml/1½ pint water in a large saucepan, add the salt and bring to the boil. Gradually whisk in the polenta and cook for a couple of minutes until thickened (or cook according to the packet instructions). Remove from the heat before mixing in the butter. Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes. Divide the polenta mixture between the three pre-prepped trays, then level out and smooth the top with an oiled spatula. Leave to cool for 30 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a deep, rectangular ovenproof dish that is 18x24cm/7x9½in with oil and line with one of the cooled polenta layers. Top with a third of the mushroom ragù, followed by a third of the mozzarella and hard cheese. Continue making layers like these until you have used up all the ingredients, finishing with a layer of the cheeses on top. Lightly grease a deep, rectangular ovenproof dish that is 18x24cm/7x9½in with oil and line with one of the cooled polenta layers. Top with a third of the mushroom ragù, followed by a third of the mozzarella and hard cheese. Continue making layers like these until you have used up all the ingredients, finishing with a layer of the cheeses on top. Bake in the oven for 30 minutes, until the top is nicely golden and bubbling. Remove from the oven and leave to rest for 10 minutes. Bake in the oven for 30 minutes, until the top is nicely golden and bubbling. Remove from the oven and leave to rest for 10 minutes. To make the salad, mix all the leaves together in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil and season with salt and pepper. Just before serving dress the salad leaves. To make the salad, mix all the leaves together in a large serving bowl. In a small bowl, whisk together the lemon juice, olive oil and season with salt and pepper. Just before serving dress the salad leaves. Serve a spoonful of the lasagne onto a dinner plate with the salad alongside Serve a spoonful of the lasagne onto a dinner plate with the salad alongside Recipe tips Gennaro uses chestnut mushrooms, but you can use whichever variety you like or a mixture. For a non-vegetarian version swap hard cheese for Parmesan and add 30g/1oz finely chopped pancetta to step 2 along with the onions."
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Budget lasagne recipe
An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lasagne_40419_16x9.jpg This is a pared-down, cheap and cheerful lasagne, easy to jazz up with your own choice of fillings or a grating of cheese on top. This is designed to be a low cost recipe. In November 2023, this recipe was costed at an average of £6.38 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 250g/9oz beef mince 1 onion, diced 3 carrots, grated 75g/2½oz butter 75g/2½oz plain flour 1 tsp English mustard 750ml/1⅓ pint milk 2 garlic cloves, crushed 2 x 400g tin tomatoes 250g/9oz lasagne sheets salt and pepper 1 tbsp olive oil 250g/9oz beef mince 1 onion, diced 3 carrots, grated 75g/2½oz butter 75g/2½oz plain flour 1 tsp English mustard 750ml/1⅓ pint milk 2 garlic cloves, crushed 2 x 400g tin tomatoes 250g/9oz lasagne sheets salt and pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the olive oil in a large frying pan over a medium heat. Add the mince to the hot oil with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set aside.Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened.Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for 2 minutes, or until the mixture makes a paste. Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added, season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for 7 minutes.Once the onions and carrots are softened, add the garlic to the frying pan and cook for 2 minutes. Return the meat and any juices to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly.To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.)Bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the olive oil in a large frying pan over a medium heat. Add the mince to the hot oil with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set aside. Heat the olive oil in a large frying pan over a medium heat. Add the mince to the hot oil with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set aside. Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened. Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened. Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for 2 minutes, or until the mixture makes a paste. Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for 2 minutes, or until the mixture makes a paste. Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added, season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for 7 minutes. Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added, season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for 7 minutes. Once the onions and carrots are softened, add the garlic to the frying pan and cook for 2 minutes. Return the meat and any juices to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly. Once the onions and carrots are softened, add the garlic to the frying pan and cook for 2 minutes. Return the meat and any juices to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly. To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.) To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.) Bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot. Bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot.
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"title": "Budget lasagne recipe",
"content": "An average of 4.3 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lasagne_40419_16x9.jpg This is a pared-down, cheap and cheerful lasagne, easy to jazz up with your own choice of fillings or a grating of cheese on top. This is designed to be a low cost recipe. In November 2023, this recipe was costed at an average of £6.38 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 1 tbsp olive oil 250g/9oz beef mince 1 onion, diced 3 carrots, grated 75g/2½oz butter 75g/2½oz plain flour 1 tsp English mustard 750ml/1⅓ pint milk 2 garlic cloves, crushed 2 x 400g tin tomatoes 250g/9oz lasagne sheets salt and pepper 1 tbsp olive oil 250g/9oz beef mince 1 onion, diced 3 carrots, grated 75g/2½oz butter 75g/2½oz plain flour 1 tsp English mustard 750ml/1⅓ pint milk 2 garlic cloves, crushed 2 x 400g tin tomatoes 250g/9oz lasagne sheets salt and pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the olive oil in a large frying pan over a medium heat. Add the mince to the hot oil with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set aside.Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened.Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for 2 minutes, or until the mixture makes a paste. Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added, season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for 7 minutes.Once the onions and carrots are softened, add the garlic to the frying pan and cook for 2 minutes. Return the meat and any juices to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly.To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.)Bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the olive oil in a large frying pan over a medium heat. Add the mince to the hot oil with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set aside. Heat the olive oil in a large frying pan over a medium heat. Add the mince to the hot oil with a good pinch of salt and pepper. Brown the mince for 5-6 minutes until coloured all over and beginning to crisp. Remove the mince from the pan and set aside. Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened. Add the onion and carrot to the frying pan along with a pinch of salt. Cook gently for 10 minutes, or until everything is softened. Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for 2 minutes, or until the mixture makes a paste. Meanwhile, melt the butter in a saucepan over a medium heat. Once melted, add the flour and mustard, stir to mix well. Leave to cook over a medium heat for 2 minutes, or until the mixture makes a paste. Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added, season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for 7 minutes. Pour the milk in batches into the saucepan, whisking as you add to create a smooth white sauce. Once all the milk is added, season with a pinch of salt and black pepper, turn the heat down and leave to simmer very gently for 7 minutes. Once the onions and carrots are softened, add the garlic to the frying pan and cook for 2 minutes. Return the meat and any juices to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly. Once the onions and carrots are softened, add the garlic to the frying pan and cook for 2 minutes. Return the meat and any juices to the pan and add the tomatoes. Mix everything together, cover with a lid and simmer the sauce for 10 minutes until thickened slightly. To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.) To assemble the lasagne, place a quarter of the tomato sauce into the bottom of a small/medium baking dish. Top with a layer of lasagne sheets. Spoon over another quarter of the tomato sauce and top with a third of the white sauce. Repeat this twice more, finishing at the top with the last layer of white sauce. (You should have three sets of layers of lasagne, tomato and white sauce, all on a bed of tomato sauce.) Bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot. Bake for 30 minutes or until bubbling and the top is golden-brown. Serve the lasagne in slices while hot."
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b995d98f74360cd26f6264a4c3c10a98d64cea9f6699a917901264b1c041796a
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Slow cooker beef lasagne recipe
An average of 3.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lasagne_57243_16x9.jpg With layers of rich meaty tomato sauce, tender pasta and luscious cheese sauce this easy slow cooker beef lasagne will fast become a family favourite. 4 tbsp olive oil 500g/1lb 2oz beef mince 1 medium red onion, finely chopped 2 garlic cloves, finely chopped 2 sticks celery, finely chopped 1 medium carrot, peeled and finely chopped 1 tbsp dried mixed herbs 400g tin chopped tomatoes salt and freshly ground black pepper 4 tbsp olive oil 500g/1lb 2oz beef mince 1 medium red onion, finely chopped 2 garlic cloves, finely chopped 2 sticks celery, finely chopped 1 medium carrot, peeled and finely chopped 1 tbsp dried mixed herbs 400g tin chopped tomatoes salt and freshly ground black pepper 125g/4½oz mascarpone 250g/9oz ricotta 50ml/2fl oz whole milk150g/5½oz strong cheddar, grated 125g/4½oz mascarpone 250g/9oz ricotta 50ml/2fl oz whole milk 150g/5½oz strong cheddar, grated 9 dried lasagne sheets 10g/⅓oz fresh basil leaves, roughly torn, to garnish (optional) 9 dried lasagne sheets 10g/⅓oz fresh basil leaves, roughly torn, to garnish (optional) Method To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside.Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy.Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Just before serving, garnish with the fresh basil, if using. To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside. To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside. Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy. Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy. Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Just before serving, garnish with the fresh basil, if using. Just before serving, garnish with the fresh basil, if using. Recipe tips Do not be tempted to remove the lid during the cooking as this will allow heat to escape and increase cooking time. Swapping the layers of sauce around so the meat sauce is uppermost (rather than the usual white sauce) means you get a golden top which is hard to achieve in a slow cooker. If you prefer you can assemble the lasagne in the traditional way and use a chef's blow torch to brown the top after cooking. If you have time, it helps the lasagne to firm up and keep its shape if you can let it sit for a while before removing it from the slow cooker dish (or make it a day ahead and chill in the fridge overnight). Don't worry if you can't – it's delicious either way.
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"url": "https://www.bbc.co.uk/food/recipes/slow_cooker_lasagne_57243",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow cooker beef lasagne recipe",
"content": "An average of 3.2 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_lasagne_57243_16x9.jpg With layers of rich meaty tomato sauce, tender pasta and luscious cheese sauce this easy slow cooker beef lasagne will fast become a family favourite. 4 tbsp olive oil 500g/1lb 2oz beef mince 1 medium red onion, finely chopped 2 garlic cloves, finely chopped 2 sticks celery, finely chopped 1 medium carrot, peeled and finely chopped 1 tbsp dried mixed herbs 400g tin chopped tomatoes salt and freshly ground black pepper 4 tbsp olive oil 500g/1lb 2oz beef mince 1 medium red onion, finely chopped 2 garlic cloves, finely chopped 2 sticks celery, finely chopped 1 medium carrot, peeled and finely chopped 1 tbsp dried mixed herbs 400g tin chopped tomatoes salt and freshly ground black pepper 125g/4½oz mascarpone 250g/9oz ricotta 50ml/2fl oz whole milk150g/5½oz strong cheddar, grated 125g/4½oz mascarpone 250g/9oz ricotta 50ml/2fl oz whole milk 150g/5½oz strong cheddar, grated 9 dried lasagne sheets 10g/⅓oz fresh basil leaves, roughly torn, to garnish (optional) 9 dried lasagne sheets 10g/⅓oz fresh basil leaves, roughly torn, to garnish (optional) Method To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside.Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy.Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Just before serving, garnish with the fresh basil, if using. To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside. To make the meat sauce, heat 2 tablespoons of olive oil in a large frying pan over a medium-high heat. Add the mince and season with salt and pepper, then fry for 10 minutes, breaking up the mince with a wooden spoon as it cooks, until browned all over. Remove the mince from the pan and set aside. Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy. Return the pan to a medium heat and add the remaining 2 tablespoon of oil along with the chopped onion, garlic, celery and carrot. Season again with salt and pepper, then cook for about 10 minutes, stirring often, until the vegetables are slightly softened and look glossy. Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Return the mince to the pan and add the dried herbs and tinned tomatoes. Fill the empty tin one-quarter full with cold water, swill around and tip into the pan. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. Bring everything to a simmer, check the seasoning and add a little more salt and pepper if needed, then turn off the heat. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To make the white sauce, whisk together the mascarpone, ricotta, milk and 100g/3½oz of the cheddar in a bowl. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. To assemble the lasagne, pour one-third of the white sauce into the bottom of your slow cooker, top with 3 lasagne sheets, breaking up as necessary to cover the meat. Spoon over one-third of the meat sauce. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Repeat the layers with the remaining sauces and pasta sheets, finishing with the meat sauce. Sprinkle the top with the remaining cheddar. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Cook on high for 3 hours or low for 5 hours. By the end of cooking the pasta sheets should be tender and the centre of the lasagne piping hot. Just before serving, garnish with the fresh basil, if using. Just before serving, garnish with the fresh basil, if using. Recipe tips Do not be tempted to remove the lid during the cooking as this will allow heat to escape and increase cooking time. Swapping the layers of sauce around so the meat sauce is uppermost (rather than the usual white sauce) means you get a golden top which is hard to achieve in a slow cooker. If you prefer you can assemble the lasagne in the traditional way and use a chef's blow torch to brown the top after cooking. If you have time, it helps the lasagne to firm up and keep its shape if you can let it sit for a while before removing it from the slow cooker dish (or make it a day ahead and chill in the fridge overnight). Don't worry if you can't – it's delicious either way."
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b1dcf9ce16edcd4309f9d2a80396c0d88540f51bd860daa48d65a6c5eb827577
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Chicken lasagne recipe
An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_lasagne_79722_16x9.jpg Chicken lasagne is a wonderful dish for all the family. I’ve cheated with the white sauce and made a quick creamy sauce instead. There are fewer layers than in a traditional lasagne but it’s still creamy and delicious. Soaking the lasagne sheets in water first ensures they will cook quickly. For this recipe you will need a shallow 1.8 litre/3¼ pint ovenproof dish. 2 tbsp olive or sunflower oil500g/1lb 2oz boneless and skinless chicken thighs, chopped½ red chilli, deseeded and finely chopped2 large garlic cloves, crushed200g/7oz button mushrooms, sliced200g/7oz baby spinach2 tsp cornflour200g/7oz crème fraîche1 tbsp freshly chopped flatleaf parsley 2 tbsp olive or sunflower oil 500g/1lb 2oz boneless and skinless chicken thighs, chopped ½ red chilli, deseeded and finely chopped 2 large garlic cloves, crushed 200g/7oz button mushrooms, sliced 200g/7oz baby spinach 2 tsp cornflour 200g/7oz crème fraîche 1 tbsp freshly chopped flatleaf parsley 1 x 400g tin chopped tomatoes2 tbsp sun-dried tomato paste1 tbsp chopped thyme leavessalt and freshly ground black pepper 1 x 400g tin chopped tomatoes 2 tbsp sun-dried tomato paste 1 tbsp chopped thyme leaves salt and freshly ground black pepper 6 sheets fresh lasagne150g/5½oz cheddar, grated 6 sheets fresh lasagne 150g/5½oz cheddar, grated Method Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken mixture, put the oil in frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked. Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted.Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth.Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside.To make the sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season generously with salt and pepper and mix well.Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft.Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange 3 lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and sauce (making three layers of chicken mixture and sauce, and two layers of lasagne sheets). Sprinkle the top with grated cheddar and bake for 35-40 minutes, until golden-brown and cooked through. Serve with salad or green vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken mixture, put the oil in frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked. Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted. To make the chicken mixture, put the oil in frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked. Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted. Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth. Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth. Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside. Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside. To make the sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season generously with salt and pepper and mix well. To make the sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season generously with salt and pepper and mix well. Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange 3 lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and sauce (making three layers of chicken mixture and sauce, and two layers of lasagne sheets). Sprinkle the top with grated cheddar and bake for 35-40 minutes, until golden-brown and cooked through. Serve with salad or green vegetables. Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange 3 lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and sauce (making three layers of chicken mixture and sauce, and two layers of lasagne sheets). Sprinkle the top with grated cheddar and bake for 35-40 minutes, until golden-brown and cooked through. Serve with salad or green vegetables. Recipe tips Freezes well uncooked. The dish can also be prepared up to 6 hours ahead.
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken lasagne recipe",
"content": "An average of 4.4 out of 5 stars from 34 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_lasagne_79722_16x9.jpg Chicken lasagne is a wonderful dish for all the family. I’ve cheated with the white sauce and made a quick creamy sauce instead. There are fewer layers than in a traditional lasagne but it’s still creamy and delicious. Soaking the lasagne sheets in water first ensures they will cook quickly. For this recipe you will need a shallow 1.8 litre/3¼ pint ovenproof dish. 2 tbsp olive or sunflower oil500g/1lb 2oz boneless and skinless chicken thighs, chopped½ red chilli, deseeded and finely chopped2 large garlic cloves, crushed200g/7oz button mushrooms, sliced200g/7oz baby spinach2 tsp cornflour200g/7oz crème fraîche1 tbsp freshly chopped flatleaf parsley 2 tbsp olive or sunflower oil 500g/1lb 2oz boneless and skinless chicken thighs, chopped ½ red chilli, deseeded and finely chopped 2 large garlic cloves, crushed 200g/7oz button mushrooms, sliced 200g/7oz baby spinach 2 tsp cornflour 200g/7oz crème fraîche 1 tbsp freshly chopped flatleaf parsley 1 x 400g tin chopped tomatoes2 tbsp sun-dried tomato paste1 tbsp chopped thyme leavessalt and freshly ground black pepper 1 x 400g tin chopped tomatoes 2 tbsp sun-dried tomato paste 1 tbsp chopped thyme leaves salt and freshly ground black pepper 6 sheets fresh lasagne150g/5½oz cheddar, grated 6 sheets fresh lasagne 150g/5½oz cheddar, grated Method Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken mixture, put the oil in frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked. Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted.Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth.Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside.To make the sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season generously with salt and pepper and mix well.Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft.Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange 3 lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and sauce (making three layers of chicken mixture and sauce, and two layers of lasagne sheets). Sprinkle the top with grated cheddar and bake for 35-40 minutes, until golden-brown and cooked through. Serve with salad or green vegetables. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the chicken mixture, put the oil in frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked. Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted. To make the chicken mixture, put the oil in frying pan over a high heat. Add the chicken pieces and fry quickly until golden but not cooked. Add the chilli, garlic and mushrooms and fry for a few moments. Add the spinach and stir until wilted. Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth. Measure the cornflour into a small bowl and stir in 2 tablespoons of water until smooth. Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside. Add the crème fraîche and parsley to the pan with the chicken and stir. Pour in the cornflour mixture and stir until thickened. Set aside. To make the sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season generously with salt and pepper and mix well. To make the sauce, combine the tomatoes, sun-dried tomato paste and thyme in a bowl. Season generously with salt and pepper and mix well. Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Soak the lasagne sheets in a shallow dish filled with boiling water for a few minutes until soft. Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange 3 lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and sauce (making three layers of chicken mixture and sauce, and two layers of lasagne sheets). Sprinkle the top with grated cheddar and bake for 35-40 minutes, until golden-brown and cooked through. Serve with salad or green vegetables. Spoon a third of the chicken mixture into the oven dish. Spoon a third of the tomato sauce over the chicken. Arrange 3 lasagne sheets on top. Repeat the layers again. Finish with a final layer of chicken mixture and sauce (making three layers of chicken mixture and sauce, and two layers of lasagne sheets). Sprinkle the top with grated cheddar and bake for 35-40 minutes, until golden-brown and cooked through. Serve with salad or green vegetables. Recipe tips Freezes well uncooked. The dish can also be prepared up to 6 hours ahead."
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Lentil lasagne recipe
An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puy_lentil_lasagne_23244_16x9.jpg Try this hearty veggie version of a classic lasagne with a rich cheese sauce and earthy braised lentil filling. knob of butter, for greasing and frying200g/7oz Puy lentils1 vegetable stock cube1 tbsp garlic infused olive oil, or olive oil, for frying1 onion, chopped1 garlic clove, chopped110g/4oz mushrooms, finely diced110g/4oz leek, finely sliced1 x 400g/14oz can chopped tomatoessea salt and freshly ground black pepper6-9 sheets lasagnehandful grated Parmesan (or vegetarian alternative)green salad, to serve knob of butter, for greasing and frying 200g/7oz Puy lentils 1 vegetable stock cube 1 tbsp garlic infused olive oil, or olive oil, for frying 1 onion, chopped 1 garlic clove, chopped 110g/4oz mushrooms, finely diced 110g/4oz leek, finely sliced 1 x 400g/14oz can chopped tomatoes sea salt and freshly ground black pepper 6-9 sheets lasagne handful grated Parmesan (or vegetarian alternative) green salad, to serve 110g/4oz butter85g/3½ oz plain flour850ml/1½ pints milk6 tbsp double cream110g/4oz grated cheddar sea salt and freshly ground black pepper 110g/4oz butter 85g/3½ oz plain flour 850ml/1½ pints milk 6 tbsp double cream 110g/4oz grated cheddar sea salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter.For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.Serve with a green salad. Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter. Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened. Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper. Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper. Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth. Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth. Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat. Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown. Serve with a green salad. Serve with a green salad.
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"title": "Lentil lasagne recipe",
"content": "An average of 4.6 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puy_lentil_lasagne_23244_16x9.jpg Try this hearty veggie version of a classic lasagne with a rich cheese sauce and earthy braised lentil filling. knob of butter, for greasing and frying200g/7oz Puy lentils1 vegetable stock cube1 tbsp garlic infused olive oil, or olive oil, for frying1 onion, chopped1 garlic clove, chopped110g/4oz mushrooms, finely diced110g/4oz leek, finely sliced1 x 400g/14oz can chopped tomatoessea salt and freshly ground black pepper6-9 sheets lasagnehandful grated Parmesan (or vegetarian alternative)green salad, to serve knob of butter, for greasing and frying 200g/7oz Puy lentils 1 vegetable stock cube 1 tbsp garlic infused olive oil, or olive oil, for frying 1 onion, chopped 1 garlic clove, chopped 110g/4oz mushrooms, finely diced 110g/4oz leek, finely sliced 1 x 400g/14oz can chopped tomatoes sea salt and freshly ground black pepper 6-9 sheets lasagne handful grated Parmesan (or vegetarian alternative) green salad, to serve 110g/4oz butter85g/3½ oz plain flour850ml/1½ pints milk6 tbsp double cream110g/4oz grated cheddar sea salt and freshly ground black pepper 110g/4oz butter 85g/3½ oz plain flour 850ml/1½ pints milk 6 tbsp double cream 110g/4oz grated cheddar sea salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter.For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened.Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper.Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth.Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown.Serve with a green salad. Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter. Preheat the oven to 180C/160C Fan/gas 4. Generously grease a baking dish with butter. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry. For the lentil ragù, cover the lentils with cold water and bring to the boil. Crumble in the vegetable stock cube and cook for 15-20 minutes, or until the lentils are tender, then drain. Add a little more water if the mixture looks dry. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened. Heat the garlic infused olive oil and butter in a lidded frying pan over a medium heat. Add the onion, garlic, mushrooms and leek and fry for about five minutes, or until softened. Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper. Stir in the cooked lentils and simmer gently for five minutes, then stir in the tomatoes. Cover with a lid and simmer on a low heat for 10-15 minutes. Season, to taste, with sea salt and freshly ground black pepper. Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth. Meanwhile, for the cheese sauce, melt the butter in a medium saucepan over a medium-high heat then mix in the flour and stir until bubbling. Gradually add the milk and cream, whisking constantly, until the mixture is smooth. Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat. Simmer gently, stirring constantly, until the sauce starts to thicken, then stir in the cheese and season with sea salt and freshly ground black pepper and remove from heat. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown. To assemble the lasagne, spread a quarter of the lentil ragù over the base of the greased baking dish, cover this with a quarter of the cheese sauce, then arrange a third of the lasagne sheets over the top. Repeat, finishing with a layer of cheese sauce. Sprinkle over the parmesan cheese and bake in the oven for 30-40 minutes, or until bubbling and golden-brown. Serve with a green salad. Serve with a green salad."
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Spinach and ricotta lasagne recipe
An average of 4.9 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spinach_and_ricotta_04844_16x9.jpg Packed with greens, this is a lighter, fresher take on a classic lasagne. Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too. 2 tbsp olive oil, plus extra for greasing 1 onion, finely chopped 2 garlic cloves, finely chopped2 x 400g tins chopped tomatoes 1 tsp dried oregano ½ tsp sugar salt and freshly ground black pepper 2 tbsp olive oil, plus extra for greasing 1 onion, finely chopped 2 garlic cloves, finely chopped 2 x 400g tins chopped tomatoes 1 tsp dried oregano ½ tsp sugar salt and freshly ground black pepper 500g/1lb 2oz frozen spinach, defrosted and excess water squeezed out 250g/9oz ricotta 250g/9oz mascarpone 85g/3oz pesto ¼ nutmeg, finely grated salt and freshly ground black pepper 500g/1lb 2oz frozen spinach, defrosted and excess water squeezed out 250g/9oz ricotta 250g/9oz mascarpone 85g/3oz pesto ¼ nutmeg, finely grated salt and freshly ground black pepper 12 dried lasagne sheets 50ml/2fl oz double cream 25g/1oz Parmesan (or vegetarian hard cheese), finely grated fresh salad, to serve (optional) 12 dried lasagne sheets 50ml/2fl oz double cream 25g/1oz Parmesan (or vegetarian hard cheese), finely grated fresh salad, to serve (optional) Method To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. Add the garlic and continue to cook for 2 minutes. Stir in the tomatoes, oregano and sugar and season with salt and pepper. Continue to cook for 5 minutes then remove from the heat. Meanwhile, to make the filling, mix the spinach, ricotta, mascarpone, pesto and nutmeg together in a bowl and season with plenty of salt and pepper. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the lasagne, lightly grease a 20x30x5cm/8x12x2in ovenproof dish. Spoon a third of the tomato sauce into the base then dollop over a quarter of the ricotta mixture. Swirl it through to create an even layer. Layer over 4 lasagne sheets, breaking them to fit snugly and cover the sauce. Repeat with another third of the tomato sauce, a further quarter of the ricotta mixture and a layer of lasagne sheets. Repeat again so the lasagna sheets are on top and there is still a quarter of ricotta mixture left. Gently mix the cream into the remaining ricotta mixture and spread this over the top layer of pasta. Sprinkle with the hard cheese and bake for 40-50 minutes. Serve immediately with salad, if preferred. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. Add the garlic and continue to cook for 2 minutes. Stir in the tomatoes, oregano and sugar and season with salt and pepper. Continue to cook for 5 minutes then remove from the heat. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. Add the garlic and continue to cook for 2 minutes. Stir in the tomatoes, oregano and sugar and season with salt and pepper. Continue to cook for 5 minutes then remove from the heat. Meanwhile, to make the filling, mix the spinach, ricotta, mascarpone, pesto and nutmeg together in a bowl and season with plenty of salt and pepper. Set aside. Meanwhile, to make the filling, mix the spinach, ricotta, mascarpone, pesto and nutmeg together in a bowl and season with plenty of salt and pepper. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the lasagne, lightly grease a 20x30x5cm/8x12x2in ovenproof dish. Spoon a third of the tomato sauce into the base then dollop over a quarter of the ricotta mixture. Swirl it through to create an even layer. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the lasagne, lightly grease a 20x30x5cm/8x12x2in ovenproof dish. Spoon a third of the tomato sauce into the base then dollop over a quarter of the ricotta mixture. Swirl it through to create an even layer. Layer over 4 lasagne sheets, breaking them to fit snugly and cover the sauce. Repeat with another third of the tomato sauce, a further quarter of the ricotta mixture and a layer of lasagne sheets. Repeat again so the lasagna sheets are on top and there is still a quarter of ricotta mixture left. Layer over 4 lasagne sheets, breaking them to fit snugly and cover the sauce. Repeat with another third of the tomato sauce, a further quarter of the ricotta mixture and a layer of lasagne sheets. Repeat again so the lasagna sheets are on top and there is still a quarter of ricotta mixture left. Gently mix the cream into the remaining ricotta mixture and spread this over the top layer of pasta. Sprinkle with the hard cheese and bake for 40-50 minutes. Serve immediately with salad, if preferred. Gently mix the cream into the remaining ricotta mixture and spread this over the top layer of pasta. Sprinkle with the hard cheese and bake for 40-50 minutes. Serve immediately with salad, if preferred.
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"title": "Spinach and ricotta lasagne 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/spinach_and_ricotta_04844_16x9.jpg Packed with greens, this is a lighter, fresher take on a classic lasagne. Using frozen spinach and swapping bechamel sauce for ricotta makes this version quick and easy to prep, too. 2 tbsp olive oil, plus extra for greasing 1 onion, finely chopped 2 garlic cloves, finely chopped2 x 400g tins chopped tomatoes 1 tsp dried oregano ½ tsp sugar salt and freshly ground black pepper 2 tbsp olive oil, plus extra for greasing 1 onion, finely chopped 2 garlic cloves, finely chopped 2 x 400g tins chopped tomatoes 1 tsp dried oregano ½ tsp sugar salt and freshly ground black pepper 500g/1lb 2oz frozen spinach, defrosted and excess water squeezed out 250g/9oz ricotta 250g/9oz mascarpone 85g/3oz pesto ¼ nutmeg, finely grated salt and freshly ground black pepper 500g/1lb 2oz frozen spinach, defrosted and excess water squeezed out 250g/9oz ricotta 250g/9oz mascarpone 85g/3oz pesto ¼ nutmeg, finely grated salt and freshly ground black pepper 12 dried lasagne sheets 50ml/2fl oz double cream 25g/1oz Parmesan (or vegetarian hard cheese), finely grated fresh salad, to serve (optional) 12 dried lasagne sheets 50ml/2fl oz double cream 25g/1oz Parmesan (or vegetarian hard cheese), finely grated fresh salad, to serve (optional) Method To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. Add the garlic and continue to cook for 2 minutes. Stir in the tomatoes, oregano and sugar and season with salt and pepper. Continue to cook for 5 minutes then remove from the heat. Meanwhile, to make the filling, mix the spinach, ricotta, mascarpone, pesto and nutmeg together in a bowl and season with plenty of salt and pepper. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the lasagne, lightly grease a 20x30x5cm/8x12x2in ovenproof dish. Spoon a third of the tomato sauce into the base then dollop over a quarter of the ricotta mixture. Swirl it through to create an even layer. Layer over 4 lasagne sheets, breaking them to fit snugly and cover the sauce. Repeat with another third of the tomato sauce, a further quarter of the ricotta mixture and a layer of lasagne sheets. Repeat again so the lasagna sheets are on top and there is still a quarter of ricotta mixture left. Gently mix the cream into the remaining ricotta mixture and spread this over the top layer of pasta. Sprinkle with the hard cheese and bake for 40-50 minutes. Serve immediately with salad, if preferred. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. Add the garlic and continue to cook for 2 minutes. Stir in the tomatoes, oregano and sugar and season with salt and pepper. Continue to cook for 5 minutes then remove from the heat. To make the tomato sauce, heat the oil in a frying pan over a medium heat and fry the onion for 8 minutes. Add the garlic and continue to cook for 2 minutes. Stir in the tomatoes, oregano and sugar and season with salt and pepper. Continue to cook for 5 minutes then remove from the heat. Meanwhile, to make the filling, mix the spinach, ricotta, mascarpone, pesto and nutmeg together in a bowl and season with plenty of salt and pepper. Set aside. Meanwhile, to make the filling, mix the spinach, ricotta, mascarpone, pesto and nutmeg together in a bowl and season with plenty of salt and pepper. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the lasagne, lightly grease a 20x30x5cm/8x12x2in ovenproof dish. Spoon a third of the tomato sauce into the base then dollop over a quarter of the ricotta mixture. Swirl it through to create an even layer. Preheat the oven to 200C/180C Fan/Gas 6. To assemble the lasagne, lightly grease a 20x30x5cm/8x12x2in ovenproof dish. Spoon a third of the tomato sauce into the base then dollop over a quarter of the ricotta mixture. Swirl it through to create an even layer. Layer over 4 lasagne sheets, breaking them to fit snugly and cover the sauce. Repeat with another third of the tomato sauce, a further quarter of the ricotta mixture and a layer of lasagne sheets. Repeat again so the lasagna sheets are on top and there is still a quarter of ricotta mixture left. Layer over 4 lasagne sheets, breaking them to fit snugly and cover the sauce. Repeat with another third of the tomato sauce, a further quarter of the ricotta mixture and a layer of lasagne sheets. Repeat again so the lasagna sheets are on top and there is still a quarter of ricotta mixture left. Gently mix the cream into the remaining ricotta mixture and spread this over the top layer of pasta. Sprinkle with the hard cheese and bake for 40-50 minutes. Serve immediately with salad, if preferred. Gently mix the cream into the remaining ricotta mixture and spread this over the top layer of pasta. Sprinkle with the hard cheese and bake for 40-50 minutes. Serve immediately with salad, if preferred."
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Goats’ cheese lasagne with warm walnut sauce recipe
An average of 3.7 out of 5 stars from 7 ratings A quick and simple veggie lasagne that isn't cooked in the oven. Perfect for a speedy midweek meal. 100g/3½oz Parmesan 150g/5½oz soft goats’ cheeselarge pinch grated nutmeg1 tsp thyme leaves6 fresh lasagne sheets100g/3½oz baby spinachsalt 100g/3½oz Parmesan 150g/5½oz soft goats’ cheese large pinch grated nutmeg 1 tsp thyme leaves 6 fresh lasagne sheets 100g/3½oz baby spinach salt 1 tbsp red wine vinegar90g/3¼oz walnuts, toasted and chopped2 garlic cloves, crushed1 bunch fresh parsley, chopped1 pinch dried chilli flakes 50ml/2fl oz–100ml/3½fl oz olive oil salt and freshly ground black pepper 1 tbsp red wine vinegar 90g/3¼oz walnuts, toasted and chopped 2 garlic cloves, crushed 1 bunch fresh parsley, chopped 1 pinch dried chilli flakes 50ml/2fl oz–100ml/3½fl oz olive oil salt and freshly ground black pepper Method To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag.Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted.Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. Spoon the warm sauce over the lasagne and serve. To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag. To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag. Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted. Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted. Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. Spoon the warm sauce over the lasagne and serve. Spoon the warm sauce over the lasagne and serve.
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"title": "Goats’ cheese lasagne with warm walnut sauce recipe",
"content": "An average of 3.7 out of 5 stars from 7 ratings A quick and simple veggie lasagne that isn't cooked in the oven. Perfect for a speedy midweek meal. 100g/3½oz Parmesan 150g/5½oz soft goats’ cheeselarge pinch grated nutmeg1 tsp thyme leaves6 fresh lasagne sheets100g/3½oz baby spinachsalt 100g/3½oz Parmesan 150g/5½oz soft goats’ cheese large pinch grated nutmeg 1 tsp thyme leaves 6 fresh lasagne sheets 100g/3½oz baby spinach salt 1 tbsp red wine vinegar90g/3¼oz walnuts, toasted and chopped2 garlic cloves, crushed1 bunch fresh parsley, chopped1 pinch dried chilli flakes 50ml/2fl oz–100ml/3½fl oz olive oil salt and freshly ground black pepper 1 tbsp red wine vinegar 90g/3¼oz walnuts, toasted and chopped 2 garlic cloves, crushed 1 bunch fresh parsley, chopped 1 pinch dried chilli flakes 50ml/2fl oz–100ml/3½fl oz olive oil salt and freshly ground black pepper Method To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag.Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted.Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. Spoon the warm sauce over the lasagne and serve. To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag. To make the lasagne, mix the Parmesan, goats’ cheese, nutmeg and thyme together in a bowl. Place into a piping bag. Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted. Bring a large saucepan of salted water to the boil, add the lasagne sheets and cook for 1–2 minutes or until cooked through. Drain the sheets thoroughly. Place the spinach in a saucepan with a splash of water and cook until wilted. Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. Pipe the goats’ cheese filling on each sheet of pasta on a serving plate. Top with the spinach and then pile the sheets on top of each other. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. To make the sauce, place the vinegar, waluts, garlic, parsley and chilli flakes in a food processor and slowly add the oil while running until you have a sauce consistency. Season to taste. Spoon the warm sauce over the lasagne and serve. Spoon the warm sauce over the lasagne and serve."
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d8adfd1d15a87e1b4f6c469aea6474539e45a1f26f8e3490c43f0c7c89c261dd
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Crab lasagne recipe
An average of 0.0 out of 5 stars from 0 ratings A deconstructed cheesy lasagne with a wonderful seafood twist. olive oil, for drizzlingrapeseed oil, for frying150g/5½oz baby spinach 200g/7oz white crab meat 4 plum tomatoes, skin removed, thinly slicedsea salt and freshly ground black pepper olive oil, for drizzling rapeseed oil, for frying 150g/5½oz baby spinach 200g/7oz white crab meat 4 plum tomatoes, skin removed, thinly sliced sea salt and freshly ground black pepper pinch saffron strands500g/1lb 2oz ‘00’ flour, plus extra for dusting3 free-range eggs, lightly beaten5 free-range egg yolks (100g/3½oz), lightly beaten2 tbsp olive oil pinch saffron strands 500g/1lb 2oz ‘00’ flour, plus extra for dusting 3 free-range eggs, lightly beaten 5 free-range egg yolks (100g/3½oz), lightly beaten 2 tbsp olive oil 1 shallot, thinly sliced1 tbsp olive oil1 strip unwaxed lemon peel2 tbsp dry vermouth120ml/4fl oz whipping cream50g/1¾oz Gruyère, grated 1 shallot, thinly sliced 1 tbsp olive oil 1 strip unwaxed lemon peel 2 tbsp dry vermouth 120ml/4fl oz whipping cream 50g/1¾oz Gruyère, grated Method To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes.Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours.Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce.Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates. To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes. To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes. Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours. Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours. Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce. Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crab_lasagne_12498",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crab lasagne recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A deconstructed cheesy lasagne with a wonderful seafood twist. olive oil, for drizzlingrapeseed oil, for frying150g/5½oz baby spinach 200g/7oz white crab meat 4 plum tomatoes, skin removed, thinly slicedsea salt and freshly ground black pepper olive oil, for drizzling rapeseed oil, for frying 150g/5½oz baby spinach 200g/7oz white crab meat 4 plum tomatoes, skin removed, thinly sliced sea salt and freshly ground black pepper pinch saffron strands500g/1lb 2oz ‘00’ flour, plus extra for dusting3 free-range eggs, lightly beaten5 free-range egg yolks (100g/3½oz), lightly beaten2 tbsp olive oil pinch saffron strands 500g/1lb 2oz ‘00’ flour, plus extra for dusting 3 free-range eggs, lightly beaten 5 free-range egg yolks (100g/3½oz), lightly beaten 2 tbsp olive oil 1 shallot, thinly sliced1 tbsp olive oil1 strip unwaxed lemon peel2 tbsp dry vermouth120ml/4fl oz whipping cream50g/1¾oz Gruyère, grated 1 shallot, thinly sliced 1 tbsp olive oil 1 strip unwaxed lemon peel 2 tbsp dry vermouth 120ml/4fl oz whipping cream 50g/1¾oz Gruyère, grated Method To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes.Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours.Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce.Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates. To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes. To make the pasta, soak the saffron in 1 tablespoon of boiling water for 5 minutes. Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours. Place all the pasta ingredients, including the saffron in its water, in a food processor and pulse until the dough comes together. Turn it out onto a lightly floured work surface and knead well, until smooth. Divide the dough into four pieces, wrap each piece in cling film and refrigerate for 2 hours. Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce. Cut each piece of dough in half. Flatten one piece on a lightly floured surface. Roll it through a pasta machine, gradually making your way to two notches from the thinnest setting. Lay the pasta on a work surface and cut out a 7.5cm/3in disc. Repeat this step with the remaining dough, you should have eight discs. Allow the pasta to dry out on the surface while you make the sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. To make the sauce, fry the shallot in the oil over a medium heat until softened. Add the lemon peel and vermouth and bring to the boil. Simmer until reduced by half. Add the cream and Gruyère, bring back to the boil and simmer until thickened. Pass through a sieve into a clean saucepan and set aside. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Drop the pasta discs into a pan of simmering salted water. Cook for about 3 minutes, then lift out with a slotted spoon. Season and drizzle over a splash of olive oil. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Heat a frying pan over a medium heat, add a splash of rapeseed oil and cook the spinach until just wilted. Season with salt and pepper. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates. Lightly oil a large baking tray and lay on four pasta discs. Divide the spinach between the discs and top with the crab meat and two slices of tomato. Finish with another pasta disc and spoon over the Gruyère sauce. Bake for 10–15 minutes, or until bubbling and lightly browned. Serve immediately on warmed plates."
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4a1db9e28a17a11fbcc1a3b9c998724f10c7a3869b0926c7da0753ad75904ed0
|
Fried chicken liver and veal lasagne recipe
An average of 5.0 out of 5 stars from 2 ratings An indulgent lasagne made with chicken livers, three types of mince, milk and plenty of cheese, then fried in slices to serve. ½ onion, roughly chopped3 sticks celery, roughly chopped 1 carrot, roughly chopped ½ onion, roughly chopped 3 sticks celery, roughly chopped 1 carrot, roughly chopped olive oil, for frying3 garlic cloves, finely chopped 1 sprig rosemary Parmesan rind (used for grating, below)200g/7oz chicken livers, cleaned300g/10½oz veal mince 300g/10½oz pork mince 300g/10½oz beef mince 3 tbsp tomato purée 250ml/9fl oz white wine 400ml/10–14fl oz full-fat milk 2 bay leaves 500ml/18fl oz ready-made béchamel sauce about 12 dried lasagne sheets 200g/7oz Parmesan, grated, plus extra to serve200g/7oz pecorino, grated salt and freshly ground black pepper, to taste olive oil, for frying 3 garlic cloves, finely chopped 1 sprig rosemary Parmesan rind (used for grating, below) 200g/7oz chicken livers, cleaned 300g/10½oz veal mince 300g/10½oz pork mince 300g/10½oz beef mince 3 tbsp tomato purée 250ml/9fl oz white wine 400ml/10–14fl oz full-fat milk 2 bay leaves 500ml/18fl oz ready-made béchamel sauce about 12 dried lasagne sheets 200g/7oz Parmesan, grated, plus extra to serve 200g/7oz pecorino, grated salt and freshly ground black pepper, to taste handful lambs’ lettuceinner yellowish heart of frisée, leaves separated4 cooked heritage beetroots, julienned2 tbsp parsley leaves (left whole) handful lambs’ lettuce inner yellowish heart of frisée, leaves separated 4 cooked heritage beetroots, julienned 2 tbsp parsley leaves (left whole) Method To make the vegetables, blend all the vegetables in a food processor or blender until smooth.To make the lasagne, heat a dash of olive oil in a pan and add the blended vegetables with the garlic and rosemary. Cook until softened further, but not coloured. Add the Parmesan rind, cleaned liver and the minces and mash up using a wooden spoon. Cook to allow the meat to brown a little on all sides.Stir in the tomato purée and cook for a few minutes, before adding the wine. Bring to the boil and cook until the volume of liquid has reduced by half. Pour over the milk to almost cover. Add the bay leaf and cook uncovered on a low heat for around 2 hours until tender and thickened. Skim off any fat. Taste and season with salt and freshly ground black pepper. Pre-heat the oven to 200C/180C Fan/Gas 6.To layer the lasagne, oil a 30cm rectangular baking dish, put down a layer of pasta sheets in the dish, spoon in some béchamel sauce, add Parmesan and pecorino and then spoon in the meat. Repeat for 4–6 layers, reserving béchamel and Parmesan to sprinkle on the last layer (plus reserve a little more Parmesan, to serve). Bake for 40–60 minutes, or until soft and bubbling. Allow to cool completely then cover and place in the fridge overnight. The next day cut the lasagne into long slices. Heat some olive oil in a pan, carefully remove the slices of lasagne from the dish using a fish slice and fry the lasagne slices on both sides until crisp. You will need to do this in batches.To make the salad, put all the ingredients into a bowl and mix to combine.To serve, scatter more Parmesan over the lasagne and serve with the simple green salad. To make the vegetables, blend all the vegetables in a food processor or blender until smooth. To make the vegetables, blend all the vegetables in a food processor or blender until smooth. To make the lasagne, heat a dash of olive oil in a pan and add the blended vegetables with the garlic and rosemary. Cook until softened further, but not coloured. Add the Parmesan rind, cleaned liver and the minces and mash up using a wooden spoon. Cook to allow the meat to brown a little on all sides. To make the lasagne, heat a dash of olive oil in a pan and add the blended vegetables with the garlic and rosemary. Cook until softened further, but not coloured. Add the Parmesan rind, cleaned liver and the minces and mash up using a wooden spoon. Cook to allow the meat to brown a little on all sides. Stir in the tomato purée and cook for a few minutes, before adding the wine. Bring to the boil and cook until the volume of liquid has reduced by half. Pour over the milk to almost cover. Add the bay leaf and cook uncovered on a low heat for around 2 hours until tender and thickened. Skim off any fat. Taste and season with salt and freshly ground black pepper. Stir in the tomato purée and cook for a few minutes, before adding the wine. Bring to the boil and cook until the volume of liquid has reduced by half. Pour over the milk to almost cover. Add the bay leaf and cook uncovered on a low heat for around 2 hours until tender and thickened. Skim off any fat. Taste and season with salt and freshly ground black pepper. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To layer the lasagne, oil a 30cm rectangular baking dish, put down a layer of pasta sheets in the dish, spoon in some béchamel sauce, add Parmesan and pecorino and then spoon in the meat. Repeat for 4–6 layers, reserving béchamel and Parmesan to sprinkle on the last layer (plus reserve a little more Parmesan, to serve). To layer the lasagne, oil a 30cm rectangular baking dish, put down a layer of pasta sheets in the dish, spoon in some béchamel sauce, add Parmesan and pecorino and then spoon in the meat. Repeat for 4–6 layers, reserving béchamel and Parmesan to sprinkle on the last layer (plus reserve a little more Parmesan, to serve). Bake for 40–60 minutes, or until soft and bubbling. Allow to cool completely then cover and place in the fridge overnight. Bake for 40–60 minutes, or until soft and bubbling. Allow to cool completely then cover and place in the fridge overnight. The next day cut the lasagne into long slices. Heat some olive oil in a pan, carefully remove the slices of lasagne from the dish using a fish slice and fry the lasagne slices on both sides until crisp. You will need to do this in batches. The next day cut the lasagne into long slices. Heat some olive oil in a pan, carefully remove the slices of lasagne from the dish using a fish slice and fry the lasagne slices on both sides until crisp. You will need to do this in batches. To make the salad, put all the ingredients into a bowl and mix to combine. To make the salad, put all the ingredients into a bowl and mix to combine. To serve, scatter more Parmesan over the lasagne and serve with the simple green salad. To serve, scatter more Parmesan over the lasagne and serve with the simple green salad.
|
{
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/ultimate_fried_lasagne_68942",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fried chicken liver and veal lasagne recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings An indulgent lasagne made with chicken livers, three types of mince, milk and plenty of cheese, then fried in slices to serve. ½ onion, roughly chopped3 sticks celery, roughly chopped 1 carrot, roughly chopped ½ onion, roughly chopped 3 sticks celery, roughly chopped 1 carrot, roughly chopped olive oil, for frying3 garlic cloves, finely chopped 1 sprig rosemary Parmesan rind (used for grating, below)200g/7oz chicken livers, cleaned300g/10½oz veal mince 300g/10½oz pork mince 300g/10½oz beef mince 3 tbsp tomato purée 250ml/9fl oz white wine 400ml/10–14fl oz full-fat milk 2 bay leaves 500ml/18fl oz ready-made béchamel sauce about 12 dried lasagne sheets 200g/7oz Parmesan, grated, plus extra to serve200g/7oz pecorino, grated salt and freshly ground black pepper, to taste olive oil, for frying 3 garlic cloves, finely chopped 1 sprig rosemary Parmesan rind (used for grating, below) 200g/7oz chicken livers, cleaned 300g/10½oz veal mince 300g/10½oz pork mince 300g/10½oz beef mince 3 tbsp tomato purée 250ml/9fl oz white wine 400ml/10–14fl oz full-fat milk 2 bay leaves 500ml/18fl oz ready-made béchamel sauce about 12 dried lasagne sheets 200g/7oz Parmesan, grated, plus extra to serve 200g/7oz pecorino, grated salt and freshly ground black pepper, to taste handful lambs’ lettuceinner yellowish heart of frisée, leaves separated4 cooked heritage beetroots, julienned2 tbsp parsley leaves (left whole) handful lambs’ lettuce inner yellowish heart of frisée, leaves separated 4 cooked heritage beetroots, julienned 2 tbsp parsley leaves (left whole) Method To make the vegetables, blend all the vegetables in a food processor or blender until smooth.To make the lasagne, heat a dash of olive oil in a pan and add the blended vegetables with the garlic and rosemary. Cook until softened further, but not coloured. Add the Parmesan rind, cleaned liver and the minces and mash up using a wooden spoon. Cook to allow the meat to brown a little on all sides.Stir in the tomato purée and cook for a few minutes, before adding the wine. Bring to the boil and cook until the volume of liquid has reduced by half. Pour over the milk to almost cover. Add the bay leaf and cook uncovered on a low heat for around 2 hours until tender and thickened. Skim off any fat. Taste and season with salt and freshly ground black pepper. Pre-heat the oven to 200C/180C Fan/Gas 6.To layer the lasagne, oil a 30cm rectangular baking dish, put down a layer of pasta sheets in the dish, spoon in some béchamel sauce, add Parmesan and pecorino and then spoon in the meat. Repeat for 4–6 layers, reserving béchamel and Parmesan to sprinkle on the last layer (plus reserve a little more Parmesan, to serve). Bake for 40–60 minutes, or until soft and bubbling. Allow to cool completely then cover and place in the fridge overnight. The next day cut the lasagne into long slices. Heat some olive oil in a pan, carefully remove the slices of lasagne from the dish using a fish slice and fry the lasagne slices on both sides until crisp. You will need to do this in batches.To make the salad, put all the ingredients into a bowl and mix to combine.To serve, scatter more Parmesan over the lasagne and serve with the simple green salad. To make the vegetables, blend all the vegetables in a food processor or blender until smooth. To make the vegetables, blend all the vegetables in a food processor or blender until smooth. To make the lasagne, heat a dash of olive oil in a pan and add the blended vegetables with the garlic and rosemary. Cook until softened further, but not coloured. Add the Parmesan rind, cleaned liver and the minces and mash up using a wooden spoon. Cook to allow the meat to brown a little on all sides. To make the lasagne, heat a dash of olive oil in a pan and add the blended vegetables with the garlic and rosemary. Cook until softened further, but not coloured. Add the Parmesan rind, cleaned liver and the minces and mash up using a wooden spoon. Cook to allow the meat to brown a little on all sides. Stir in the tomato purée and cook for a few minutes, before adding the wine. Bring to the boil and cook until the volume of liquid has reduced by half. Pour over the milk to almost cover. Add the bay leaf and cook uncovered on a low heat for around 2 hours until tender and thickened. Skim off any fat. Taste and season with salt and freshly ground black pepper. Stir in the tomato purée and cook for a few minutes, before adding the wine. Bring to the boil and cook until the volume of liquid has reduced by half. Pour over the milk to almost cover. Add the bay leaf and cook uncovered on a low heat for around 2 hours until tender and thickened. Skim off any fat. Taste and season with salt and freshly ground black pepper. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To layer the lasagne, oil a 30cm rectangular baking dish, put down a layer of pasta sheets in the dish, spoon in some béchamel sauce, add Parmesan and pecorino and then spoon in the meat. Repeat for 4–6 layers, reserving béchamel and Parmesan to sprinkle on the last layer (plus reserve a little more Parmesan, to serve). To layer the lasagne, oil a 30cm rectangular baking dish, put down a layer of pasta sheets in the dish, spoon in some béchamel sauce, add Parmesan and pecorino and then spoon in the meat. Repeat for 4–6 layers, reserving béchamel and Parmesan to sprinkle on the last layer (plus reserve a little more Parmesan, to serve). Bake for 40–60 minutes, or until soft and bubbling. Allow to cool completely then cover and place in the fridge overnight. Bake for 40–60 minutes, or until soft and bubbling. Allow to cool completely then cover and place in the fridge overnight. The next day cut the lasagne into long slices. Heat some olive oil in a pan, carefully remove the slices of lasagne from the dish using a fish slice and fry the lasagne slices on both sides until crisp. You will need to do this in batches. The next day cut the lasagne into long slices. Heat some olive oil in a pan, carefully remove the slices of lasagne from the dish using a fish slice and fry the lasagne slices on both sides until crisp. You will need to do this in batches. To make the salad, put all the ingredients into a bowl and mix to combine. To make the salad, put all the ingredients into a bowl and mix to combine. To serve, scatter more Parmesan over the lasagne and serve with the simple green salad. To serve, scatter more Parmesan over the lasagne and serve with the simple green salad."
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