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} | 251467da5553b3c86b48e4ca8d74f844bd6b4bc08601b9e31e69374c1ddfb288 | Jerk chicken with pomegranate rice recipe
An average of 4.0 out of 5 stars from 3 ratings 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available)½ large onion, roughly chopped2 scotch bonnet chillies, roughly chopped40g/1½oz ginger, peeled and chopped roughly 125ml/4½fl oz malt vinegar½ tsp ground cloves½ tsp ground cinnamon¼ tsp ground nutmeg½ tsp cracked black pepper3 garlic cloves, roughly chopped2 tsp fresh thyme leaves 3 tbsp dark soy sauce 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available) ½ large onion, roughly chopped 2 scotch bonnet chillies, roughly chopped 40g/1½oz ginger, peeled and chopped roughly 125ml/4½fl oz malt vinegar ½ tsp ground cloves ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp cracked black pepper 3 garlic cloves, roughly chopped 2 tsp fresh thyme leaves 3 tbsp dark soy sauce 200g/7oz basmati rice1 pomegranate, seeds only1 small bunch chervil leaves4 tbsp chives, roughly chopped50g/2oz frisée lettuce, roughly chopped1 lime, zest and juice2 tbsp extra virgin olive oilsalt and freshly ground black pepper 200g/7oz basmati rice 1 pomegranate, seeds only 1 small bunch chervil leaves 4 tbsp chives, roughly chopped 50g/2oz frisée lettuce, roughly chopped 1 lime, zest and juice 2 tbsp extra virgin olive oil salt and freshly ground black pepper 2 limes, cut into wedges 2 limes, cut into wedges Method For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl.Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight.Preheat the oven to 200C/400F/Gas 6.Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray.Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes.Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper.To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime. | {
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"title": "Jerk chicken with pomegranate rice recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available)½ large onion, roughly chopped2 scotch bonnet chillies, roughly chopped40g/1½oz ginger, peeled and chopped roughly 125ml/4½fl oz malt vinegar½ tsp ground cloves½ tsp ground cinnamon¼ tsp ground nutmeg½ tsp cracked black pepper3 garlic cloves, roughly chopped2 tsp fresh thyme leaves 3 tbsp dark soy sauce 4 part-boned chicken breasts, skin on (substitute boneless chicken breasts if part-boned are not available) ½ large onion, roughly chopped 2 scotch bonnet chillies, roughly chopped 40g/1½oz ginger, peeled and chopped roughly 125ml/4½fl oz malt vinegar ½ tsp ground cloves ½ tsp ground cinnamon ¼ tsp ground nutmeg ½ tsp cracked black pepper 3 garlic cloves, roughly chopped 2 tsp fresh thyme leaves 3 tbsp dark soy sauce 200g/7oz basmati rice1 pomegranate, seeds only1 small bunch chervil leaves4 tbsp chives, roughly chopped50g/2oz frisée lettuce, roughly chopped1 lime, zest and juice2 tbsp extra virgin olive oilsalt and freshly ground black pepper 200g/7oz basmati rice 1 pomegranate, seeds only 1 small bunch chervil leaves 4 tbsp chives, roughly chopped 50g/2oz frisée lettuce, roughly chopped 1 lime, zest and juice 2 tbsp extra virgin olive oil salt and freshly ground black pepper 2 limes, cut into wedges 2 limes, cut into wedges Method For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl.Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight.Preheat the oven to 200C/400F/Gas 6.Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray.Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes.Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper.To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl. For the jerk chicken, using a sharp knife, make deep cuts into the chicken flesh and place into a bowl. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight. Place the remaining jerk chicken ingredients into a food processor and blend to a purée. Pour the marinade over the chicken and turn to coat all the pieces. Place into the fridge for at least four hours, but preferably overnight. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray. Heat a griddle pan until very hot. Add the chicken pieces and sear for 2-3 minutes on each side, then place onto a baking tray. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. Spoon the remaining marinade over the chicken and transfer to the oven to cook for 20-25 minutes, or until the chicken is completely cooked through. Remove from the oven and leave to rest for 2-3 minutes before serving. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes. For the rice, place the rice into a saucepan with 400ml/14fl oz of cold water. Cover with a lid and place over a high heat. Bring to the boil, then reduce the heat and simmer very gently until all of the water has been absorbed and the rice is tender (about 10-15 minutes). Turn off the heat and leave to steam for 5-6 minutes. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper. Place the rice into a bowl and add all the remaining rice ingredients and mix well to combine. Season, to taste, with salt and freshly ground black pepper. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime. To serve, spoon a little of the rice onto each plate and top with a piece of jerk chicken. Garnish with a couple of wedges of lime."
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} | e46750fe07d67c38031100ec6efdba5f460e8e85ce060220f9f03243a524540d | Thai green chicken curry recipe
An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaigreenchickencurr_92440_16x9.jpg Curry in a hurry? Save time by using ready-made paste in this truly tasty Thai green curry. Each serving provides 360 kcal, 28g protein, 9g carbohydrates (of which 7g sugars), 23.5g fat (of which 16g saturates), 2g fibre and 2.4g salt. 1 tbsp vegetable oil 2 tbsp ready-made Thai green curry paste6 chicken thighs, skin and bones removed, meat cut into strips400ml tin coconut milk2 lime leaves (optional)2 tbsp Thai fish sauce1 tbsp caster sugar handful green beans, trimmed handful asparagus spearssalt and freshly ground black pepper 1 tbsp vegetable oil 2 tbsp ready-made Thai green curry paste 6 chicken thighs, skin and bones removed, meat cut into strips 400ml tin coconut milk 2 lime leaves (optional) 2 tbsp Thai fish sauce 1 tbsp caster sugar handful green beans, trimmed handful asparagus spears salt and freshly ground black pepper Thai fragrant rice, cooked according to packet instructionshandful fresh coriander leaves (optional) Thai fragrant rice, cooked according to packet instructions handful fresh coriander leaves (optional) Method Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant.Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides.Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened.Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves. Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant. Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened. Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper. Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves. Recipe tips Chicken thighs are very tasty and much cheaper than chicken breasts, perfect for cooking on a budget. | {
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"title": "Thai green chicken curry recipe",
"content": "An average of 4.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/thaigreenchickencurr_92440_16x9.jpg Curry in a hurry? Save time by using ready-made paste in this truly tasty Thai green curry. Each serving provides 360 kcal, 28g protein, 9g carbohydrates (of which 7g sugars), 23.5g fat (of which 16g saturates), 2g fibre and 2.4g salt. 1 tbsp vegetable oil 2 tbsp ready-made Thai green curry paste6 chicken thighs, skin and bones removed, meat cut into strips400ml tin coconut milk2 lime leaves (optional)2 tbsp Thai fish sauce1 tbsp caster sugar handful green beans, trimmed handful asparagus spearssalt and freshly ground black pepper 1 tbsp vegetable oil 2 tbsp ready-made Thai green curry paste 6 chicken thighs, skin and bones removed, meat cut into strips 400ml tin coconut milk 2 lime leaves (optional) 2 tbsp Thai fish sauce 1 tbsp caster sugar handful green beans, trimmed handful asparagus spears salt and freshly ground black pepper Thai fragrant rice, cooked according to packet instructionshandful fresh coriander leaves (optional) Thai fragrant rice, cooked according to packet instructions handful fresh coriander leaves (optional) Method Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant.Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides.Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened.Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves. Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant. Heat the oil in a wok over a high heat until smoking. Add the green curry paste and stir fry for 1–2 minutes, or until fragrant. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides. Add the chicken strips and stir until coated in the curry paste. Continue to stir-fry for 1–2 minutes, or until the chicken has browned on all sides. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened. Add the coconut milk, lime leaves, fish sauce and sugar and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 8–10 minutes, or until the sauce has thickened. Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper. Add the green beans and asparagus and continue to simmer for 2–3 minutes, stirring regularly, until just tender. Season with salt and pepper. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves. To serve, spoon the rice into four serving bowls, then ladle over the Thai green chicken curry. Sprinkle over the coriander leaves. Recipe tips Chicken thighs are very tasty and much cheaper than chicken breasts, perfect for cooking on a budget."
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} | c4c3af8ac8581fbdc86156280b7f46c05074471a8ca47ff217be5e7ea81b3dfa | Chicken Thai green curry with aubergine recipe
An average of 4.0 out of 5 stars from 1 rating A delicious chicken and aubergine Thai green curry - either make the paste in a food processor or a pestle and mortar to combine. 1 tbsp coriander seeds½ tbsp cumin seeds½ tsp peppercorns2 tbsp fresh root ginger, grated3–4 tbsp sliced lemongrass1 tsp shrimp paste 1 bunch coriander roots, chopped 10 garlic cloves, chopped1 lime, zest and juice only1 tbsp salt4 shallots, sliced10 green Thai chillies, chopped 1 tbsp coriander seeds ½ tbsp cumin seeds ½ tsp peppercorns 2 tbsp fresh root ginger, grated 3–4 tbsp sliced lemongrass 1 tsp shrimp paste 1 bunch coriander roots, chopped 10 garlic cloves, chopped 1 lime, zest and juice only 1 tbsp salt 4 shallots, sliced 10 green Thai chillies, chopped 2 tbsp vegetable oil200ml/7fl oz chicken stock400ml/14fl oz coconut milk 4 tbsp palm sugar 6 tbsp Thai fish sauce 4 lime leaves 2 skinless chicken breasts, finely sliced1 Thai finger aubergine or regular one, cut into small pieces 1 x 225g tin bamboo shoots, drained 1 bunch fresh Thai basil, plus extra for serving1 bunch fresh coriander, plus extra for serving 2 tbsp vegetable oil 200ml/7fl oz chicken stock 400ml/14fl oz coconut milk 4 tbsp palm sugar 6 tbsp Thai fish sauce 4 lime leaves 2 skinless chicken breasts, finely sliced 1 Thai finger aubergine or regular one, cut into small pieces 1 x 225g tin bamboo shoots, drained 1 bunch fresh Thai basil, plus extra for serving 1 bunch fresh coriander, plus extra for serving 1 green chilli, sliced crisp fried shallots, to garnish 1–2 limes, in wedges, to squeeze steamed jasmine rice 1 green chilli, sliced crisp fried shallots, to garnish 1–2 limes, in wedges, to squeeze steamed jasmine rice Method For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.)To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves.Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish).Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges. For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.) For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.) To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves. To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves. Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish). Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish). Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges. Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges. | {
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"title": "Chicken Thai green curry with aubergine recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating A delicious chicken and aubergine Thai green curry - either make the paste in a food processor or a pestle and mortar to combine. 1 tbsp coriander seeds½ tbsp cumin seeds½ tsp peppercorns2 tbsp fresh root ginger, grated3–4 tbsp sliced lemongrass1 tsp shrimp paste 1 bunch coriander roots, chopped 10 garlic cloves, chopped1 lime, zest and juice only1 tbsp salt4 shallots, sliced10 green Thai chillies, chopped 1 tbsp coriander seeds ½ tbsp cumin seeds ½ tsp peppercorns 2 tbsp fresh root ginger, grated 3–4 tbsp sliced lemongrass 1 tsp shrimp paste 1 bunch coriander roots, chopped 10 garlic cloves, chopped 1 lime, zest and juice only 1 tbsp salt 4 shallots, sliced 10 green Thai chillies, chopped 2 tbsp vegetable oil200ml/7fl oz chicken stock400ml/14fl oz coconut milk 4 tbsp palm sugar 6 tbsp Thai fish sauce 4 lime leaves 2 skinless chicken breasts, finely sliced1 Thai finger aubergine or regular one, cut into small pieces 1 x 225g tin bamboo shoots, drained 1 bunch fresh Thai basil, plus extra for serving1 bunch fresh coriander, plus extra for serving 2 tbsp vegetable oil 200ml/7fl oz chicken stock 400ml/14fl oz coconut milk 4 tbsp palm sugar 6 tbsp Thai fish sauce 4 lime leaves 2 skinless chicken breasts, finely sliced 1 Thai finger aubergine or regular one, cut into small pieces 1 x 225g tin bamboo shoots, drained 1 bunch fresh Thai basil, plus extra for serving 1 bunch fresh coriander, plus extra for serving 1 green chilli, sliced crisp fried shallots, to garnish 1–2 limes, in wedges, to squeeze steamed jasmine rice 1 green chilli, sliced crisp fried shallots, to garnish 1–2 limes, in wedges, to squeeze steamed jasmine rice Method For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.)To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves.Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish).Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges. For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.) For the Thai green curry paste, dry fry the coriander seeds, cumin seeds and peppercorns in a frying pan over a medium heat until aromatic. Remove from the heat and cool. Add the seeds, peppercorns and the remaining curry paste ingredients to a blender or food processor and blend to a paste. (This can also be done in a pestle and mortar.) To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves. To make the Thai green curry, add the oil to a pan and stir in 1–2 tablespoons of the green curry paste. Fry for a minute or so and then add the stock. Bring to a boil before adding the coconut milk. Stir in the palm sugar, fish sauce and lime leaves. Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish). Add the chicken strips to the pan and simmer gently for 5 minutes before adding the aubergines. Cook for a further 5–10 minutes to soften. Stir in the bamboo shoots, basil and coriander (leaving a little to garnish). Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges. Top the curry with the sliced green chilli, crisp fried shallots, and the remaining basil and coriander. Serve with the steamed jasmine rice and line wedges."
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} | cac26d0a9d786258b923b4699b6cd8d3cdaa6e6d92ac2eb699a082bb43e0339c | Thai green chicken curry with lemongrass jasmine rice recipe
An average of 4.3 out of 5 stars from 3 ratings 1 tbsp vegetable oil2 banana shallots, finely sliced2 tbsp Thai green curry paste400ml/14fl oz coconut milk1 tsp fish sauce4 chicken thighs, boneless and skinless250g/9oz new potatoes, peeled and halved125g/4½oz pea aubergines (available at some supermarkets or Asian grocers)1 lime, juice onlysalt and freshly ground black pepper 1 tbsp vegetable oil 2 banana shallots, finely sliced 2 tbsp Thai green curry paste 400ml/14fl oz coconut milk 1 tsp fish sauce 4 chicken thighs, boneless and skinless 250g/9oz new potatoes, peeled and halved 125g/4½oz pea aubergines (available at some supermarkets or Asian grocers) 1 lime, juice only salt and freshly ground black pepper 250g/9oz Thai jasmine rice1 stalk lemongrass, lightly crushed500ml/18fl oz waterhandful fresh coriander, leaves only, to serve 250g/9oz Thai jasmine rice 1 stalk lemongrass, lightly crushed 500ml/18fl oz water handful fresh coriander, leaves only, to serve Method For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute.Add the coconut milk and bring to the boil.Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir.Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass.To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander. For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute. For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute. Add the coconut milk and bring to the boil. Add the coconut milk and bring to the boil. Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir. Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir. Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass. Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass. To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander. To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander. | {
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"title": "Thai green chicken curry with lemongrass jasmine rice recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings 1 tbsp vegetable oil2 banana shallots, finely sliced2 tbsp Thai green curry paste400ml/14fl oz coconut milk1 tsp fish sauce4 chicken thighs, boneless and skinless250g/9oz new potatoes, peeled and halved125g/4½oz pea aubergines (available at some supermarkets or Asian grocers)1 lime, juice onlysalt and freshly ground black pepper 1 tbsp vegetable oil 2 banana shallots, finely sliced 2 tbsp Thai green curry paste 400ml/14fl oz coconut milk 1 tsp fish sauce 4 chicken thighs, boneless and skinless 250g/9oz new potatoes, peeled and halved 125g/4½oz pea aubergines (available at some supermarkets or Asian grocers) 1 lime, juice only salt and freshly ground black pepper 250g/9oz Thai jasmine rice1 stalk lemongrass, lightly crushed500ml/18fl oz waterhandful fresh coriander, leaves only, to serve 250g/9oz Thai jasmine rice 1 stalk lemongrass, lightly crushed 500ml/18fl oz water handful fresh coriander, leaves only, to serve Method For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute.Add the coconut milk and bring to the boil.Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir.Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass.To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander. For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute. For the curry, heat a large deep lidded frying pan or wok until hot, then add the vegetable oil and the shallots. Stir fry for one minute, then add the curry paste and stir fry for a further minute. Add the coconut milk and bring to the boil. Add the coconut milk and bring to the boil. Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir. Add the fish sauce, chicken thighs, potatoes and aubergines and return to a simmer. Cover with a lid and simmer gently for 15-20 minutes, or until the chicken is completely cooked through and the potatoes are tender. Add the lime juice, season, to taste, with salt and freshly ground black pepper and stir. Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass. Meanwhile, for the rice, place the rice and lemongrass into a small saucepan and cover with the cold water. Cover with a lid and bring to the boil. Reduce the heat and simmer for 12-15 minutes, or until the rice is tender and all the water has been absorbed. Remove the lemongrass. To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander. To serve, place the rice onto serving plates, top with the curry and sprinkle over the coriander."
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} | 25a451ff49149774acc06aa50ccb81bb5fd02b4c61500acefd0fe5c308b8d2d0 | Five spice pork belly with Asian broth recipe
Five spice pork belly with Asian broth and stir-fried vegetables An average of 0.0 out of 5 stars from 0 ratings Andi Oliver's succulent pork belly takes a few hours but the results are sublime. 4 whole cloves ¼ star anise10 whole green cardamom pods1 cinnamon stick1 tsp coriander seeds 500g/1lb 2oz pork belly, skin removed and reserved2 onions, thickly sliced2 bay leaves 4 garlic cloves, peeled and left whole 400ml/14fl oz ciderknob of butter2 tbsp balsamic vinegarsalt and freshly ground black pepper 4 whole cloves ¼ star anise 10 whole green cardamom pods 1 cinnamon stick 1 tsp coriander seeds 500g/1lb 2oz pork belly, skin removed and reserved 2 onions, thickly sliced 2 bay leaves 4 garlic cloves, peeled and left whole 400ml/14fl oz cider knob of butter 2 tbsp balsamic vinegar salt and freshly ground black pepper 500ml/18fl oz chicken stock1 lemongrass stalk, bruised and roughly chopped2 garlic cloves, roughly chopped2cm/¾in fresh root ginger, chopped1 red chilli, chopped2 tbsp soy sauce2 tbsp mirin 500ml/18fl oz chicken stock 1 lemongrass stalk, bruised and roughly chopped 2 garlic cloves, roughly chopped 2cm/¾in fresh root ginger, chopped 1 red chilli, chopped 2 tbsp soy sauce 2 tbsp mirin 2 tbsp vegetable oil2 bok choi, leaves separated½ Chinese cabbage, shredded 2 tbsp fresh coriander 2 tbsp vegetable oil 2 bok choi, leaves separated ½ Chinese cabbage, shredded 2 tbsp fresh coriander Method Preheat the oven to 180C/160C Fan/Gas 4. Grind all the whole spices to a powder. Rub the pork belly with all the ground spices, then lay in a roasting tin on top of the onions, bay leaves and garlic. Cover with foil and roast for 3 hours or until meltingly tender. When the pork is cooked, pour off the cooking liquid from the tray, add a little cider and reduce until syrupy. Finish with the butter and balsamic vinegar.Preheat the oven to 240C/220C Fan/Gas 9. Lay the pork skin on a flat tray, season and top with another tray. Roast in the oven until the pork skin is crispy and golden.To make the Asian broth, place all the ingredients into a large saucepan and cook for 15–20 minutes, then set aside.To make the vegetables, heat a wok over a high heat. Add the oil, and once hot add the vegetables and cook for 3–5 minutes or until wilted.To serve, place the vegetables in the centre of the serving bowl and place a slice of the pork on top. Spoon the broth around the pork and vegetables. Garnish with fresh coriander and the chilli from the broth. Preheat the oven to 180C/160C Fan/Gas 4. Grind all the whole spices to a powder. Rub the pork belly with all the ground spices, then lay in a roasting tin on top of the onions, bay leaves and garlic. Cover with foil and roast for 3 hours or until meltingly tender. Preheat the oven to 180C/160C Fan/Gas 4. Grind all the whole spices to a powder. Rub the pork belly with all the ground spices, then lay in a roasting tin on top of the onions, bay leaves and garlic. Cover with foil and roast for 3 hours or until meltingly tender. When the pork is cooked, pour off the cooking liquid from the tray, add a little cider and reduce until syrupy. Finish with the butter and balsamic vinegar. When the pork is cooked, pour off the cooking liquid from the tray, add a little cider and reduce until syrupy. Finish with the butter and balsamic vinegar. Preheat the oven to 240C/220C Fan/Gas 9. Lay the pork skin on a flat tray, season and top with another tray. Roast in the oven until the pork skin is crispy and golden. Preheat the oven to 240C/220C Fan/Gas 9. Lay the pork skin on a flat tray, season and top with another tray. Roast in the oven until the pork skin is crispy and golden. To make the Asian broth, place all the ingredients into a large saucepan and cook for 15–20 minutes, then set aside. To make the Asian broth, place all the ingredients into a large saucepan and cook for 15–20 minutes, then set aside. To make the vegetables, heat a wok over a high heat. Add the oil, and once hot add the vegetables and cook for 3–5 minutes or until wilted. To make the vegetables, heat a wok over a high heat. Add the oil, and once hot add the vegetables and cook for 3–5 minutes or until wilted. To serve, place the vegetables in the centre of the serving bowl and place a slice of the pork on top. Spoon the broth around the pork and vegetables. Garnish with fresh coriander and the chilli from the broth. To serve, place the vegetables in the centre of the serving bowl and place a slice of the pork on top. Spoon the broth around the pork and vegetables. Garnish with fresh coriander and the chilli from the broth. | {
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"title": "Five spice pork belly with Asian broth recipe",
"content": "Five spice pork belly with Asian broth and stir-fried vegetables An average of 0.0 out of 5 stars from 0 ratings Andi Oliver's succulent pork belly takes a few hours but the results are sublime. 4 whole cloves ¼ star anise10 whole green cardamom pods1 cinnamon stick1 tsp coriander seeds 500g/1lb 2oz pork belly, skin removed and reserved2 onions, thickly sliced2 bay leaves 4 garlic cloves, peeled and left whole 400ml/14fl oz ciderknob of butter2 tbsp balsamic vinegarsalt and freshly ground black pepper 4 whole cloves ¼ star anise 10 whole green cardamom pods 1 cinnamon stick 1 tsp coriander seeds 500g/1lb 2oz pork belly, skin removed and reserved 2 onions, thickly sliced 2 bay leaves 4 garlic cloves, peeled and left whole 400ml/14fl oz cider knob of butter 2 tbsp balsamic vinegar salt and freshly ground black pepper 500ml/18fl oz chicken stock1 lemongrass stalk, bruised and roughly chopped2 garlic cloves, roughly chopped2cm/¾in fresh root ginger, chopped1 red chilli, chopped2 tbsp soy sauce2 tbsp mirin 500ml/18fl oz chicken stock 1 lemongrass stalk, bruised and roughly chopped 2 garlic cloves, roughly chopped 2cm/¾in fresh root ginger, chopped 1 red chilli, chopped 2 tbsp soy sauce 2 tbsp mirin 2 tbsp vegetable oil2 bok choi, leaves separated½ Chinese cabbage, shredded 2 tbsp fresh coriander 2 tbsp vegetable oil 2 bok choi, leaves separated ½ Chinese cabbage, shredded 2 tbsp fresh coriander Method Preheat the oven to 180C/160C Fan/Gas 4. Grind all the whole spices to a powder. Rub the pork belly with all the ground spices, then lay in a roasting tin on top of the onions, bay leaves and garlic. Cover with foil and roast for 3 hours or until meltingly tender. When the pork is cooked, pour off the cooking liquid from the tray, add a little cider and reduce until syrupy. Finish with the butter and balsamic vinegar.Preheat the oven to 240C/220C Fan/Gas 9. Lay the pork skin on a flat tray, season and top with another tray. Roast in the oven until the pork skin is crispy and golden.To make the Asian broth, place all the ingredients into a large saucepan and cook for 15–20 minutes, then set aside.To make the vegetables, heat a wok over a high heat. Add the oil, and once hot add the vegetables and cook for 3–5 minutes or until wilted.To serve, place the vegetables in the centre of the serving bowl and place a slice of the pork on top. Spoon the broth around the pork and vegetables. Garnish with fresh coriander and the chilli from the broth. Preheat the oven to 180C/160C Fan/Gas 4. Grind all the whole spices to a powder. Rub the pork belly with all the ground spices, then lay in a roasting tin on top of the onions, bay leaves and garlic. Cover with foil and roast for 3 hours or until meltingly tender. Preheat the oven to 180C/160C Fan/Gas 4. Grind all the whole spices to a powder. Rub the pork belly with all the ground spices, then lay in a roasting tin on top of the onions, bay leaves and garlic. Cover with foil and roast for 3 hours or until meltingly tender. When the pork is cooked, pour off the cooking liquid from the tray, add a little cider and reduce until syrupy. Finish with the butter and balsamic vinegar. When the pork is cooked, pour off the cooking liquid from the tray, add a little cider and reduce until syrupy. Finish with the butter and balsamic vinegar. Preheat the oven to 240C/220C Fan/Gas 9. Lay the pork skin on a flat tray, season and top with another tray. Roast in the oven until the pork skin is crispy and golden. Preheat the oven to 240C/220C Fan/Gas 9. Lay the pork skin on a flat tray, season and top with another tray. Roast in the oven until the pork skin is crispy and golden. To make the Asian broth, place all the ingredients into a large saucepan and cook for 15–20 minutes, then set aside. To make the Asian broth, place all the ingredients into a large saucepan and cook for 15–20 minutes, then set aside. To make the vegetables, heat a wok over a high heat. Add the oil, and once hot add the vegetables and cook for 3–5 minutes or until wilted. To make the vegetables, heat a wok over a high heat. Add the oil, and once hot add the vegetables and cook for 3–5 minutes or until wilted. To serve, place the vegetables in the centre of the serving bowl and place a slice of the pork on top. Spoon the broth around the pork and vegetables. Garnish with fresh coriander and the chilli from the broth. To serve, place the vegetables in the centre of the serving bowl and place a slice of the pork on top. Spoon the broth around the pork and vegetables. Garnish with fresh coriander and the chilli from the broth."
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} | f40c0fae807af2f8a4866295fe95806b8594dc5b9af4e481e706d1e9210a0995 | Deep-fried sprouts and kalettes recipe
An average of 0.0 out of 5 stars from 0 ratings If you haven't tried deep-fried sprouts yet, you need to. 1 tbsp cornflour150g/5½oz kalettes, trimmed and outer leaves peeled250g/9oz Brussels sprouts, trimmed, outer leaves peeled and a deep cross cut in the base of each sprout175g/6oz plain flour3 tbsp olive oil1 tbsp truffle oil, plus extra for drizzling3 tbsp grated Parmesan3 free-range egg whitesvegetable oil, for deep-fryingsalt and freshly ground black peppertruffle salt and crumbled truffle pecorino, for sprinklingtruffle mayonnaise, for dipping (optional) 1 tbsp cornflour 150g/5½oz kalettes, trimmed and outer leaves peeled 250g/9oz Brussels sprouts, trimmed, outer leaves peeled and a deep cross cut in the base of each sprout 175g/6oz plain flour 3 tbsp olive oil 1 tbsp truffle oil, plus extra for drizzling 3 tbsp grated Parmesan 3 free-range egg whites vegetable oil, for deep-frying salt and freshly ground black pepper truffle salt and crumbled truffle pecorino, for sprinkling truffle mayonnaise, for dipping (optional) Method Sieve the cornflour over the kalettes and sprouts and toss to coat thoroughly. To make the batter, place the flour and olive and truffle oils in a bowl and whisk to combine. Slowly add 200ml/7fl oz warm water until you have a smooth batter that is the consistency of double cream. Season well and stir through the Parmesan. Whisk up the egg whites in a clean bowl until soft peaks form and fold gently into the batter.Heat the oil in a deep-fat fryer to 190C. In batches, dip the kalettes and sprouts in the batter and shake off any excess then deep-fry for about 3 minutes, or until golden and crisp. Transfer to kitchen paper and sprinkle with truffle salt and pecorino. Serve with a drizzle of truffle oil, more truffle pecorino crumbled over the top and the truffle mayonnaise on the side for dipping, if using. Sieve the cornflour over the kalettes and sprouts and toss to coat thoroughly. Sieve the cornflour over the kalettes and sprouts and toss to coat thoroughly. To make the batter, place the flour and olive and truffle oils in a bowl and whisk to combine. Slowly add 200ml/7fl oz warm water until you have a smooth batter that is the consistency of double cream. Season well and stir through the Parmesan. Whisk up the egg whites in a clean bowl until soft peaks form and fold gently into the batter. To make the batter, place the flour and olive and truffle oils in a bowl and whisk to combine. Slowly add 200ml/7fl oz warm water until you have a smooth batter that is the consistency of double cream. Season well and stir through the Parmesan. Whisk up the egg whites in a clean bowl until soft peaks form and fold gently into the batter. Heat the oil in a deep-fat fryer to 190C. In batches, dip the kalettes and sprouts in the batter and shake off any excess then deep-fry for about 3 minutes, or until golden and crisp. Transfer to kitchen paper and sprinkle with truffle salt and pecorino. Serve with a drizzle of truffle oil, more truffle pecorino crumbled over the top and the truffle mayonnaise on the side for dipping, if using. Heat the oil in a deep-fat fryer to 190C. In batches, dip the kalettes and sprouts in the batter and shake off any excess then deep-fry for about 3 minutes, or until golden and crisp. Transfer to kitchen paper and sprinkle with truffle salt and pecorino. Serve with a drizzle of truffle oil, more truffle pecorino crumbled over the top and the truffle mayonnaise on the side for dipping, if using. | {
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"title": "Deep-fried sprouts and kalettes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings If you haven't tried deep-fried sprouts yet, you need to. 1 tbsp cornflour150g/5½oz kalettes, trimmed and outer leaves peeled250g/9oz Brussels sprouts, trimmed, outer leaves peeled and a deep cross cut in the base of each sprout175g/6oz plain flour3 tbsp olive oil1 tbsp truffle oil, plus extra for drizzling3 tbsp grated Parmesan3 free-range egg whitesvegetable oil, for deep-fryingsalt and freshly ground black peppertruffle salt and crumbled truffle pecorino, for sprinklingtruffle mayonnaise, for dipping (optional) 1 tbsp cornflour 150g/5½oz kalettes, trimmed and outer leaves peeled 250g/9oz Brussels sprouts, trimmed, outer leaves peeled and a deep cross cut in the base of each sprout 175g/6oz plain flour 3 tbsp olive oil 1 tbsp truffle oil, plus extra for drizzling 3 tbsp grated Parmesan 3 free-range egg whites vegetable oil, for deep-frying salt and freshly ground black pepper truffle salt and crumbled truffle pecorino, for sprinkling truffle mayonnaise, for dipping (optional) Method Sieve the cornflour over the kalettes and sprouts and toss to coat thoroughly. To make the batter, place the flour and olive and truffle oils in a bowl and whisk to combine. Slowly add 200ml/7fl oz warm water until you have a smooth batter that is the consistency of double cream. Season well and stir through the Parmesan. Whisk up the egg whites in a clean bowl until soft peaks form and fold gently into the batter.Heat the oil in a deep-fat fryer to 190C. In batches, dip the kalettes and sprouts in the batter and shake off any excess then deep-fry for about 3 minutes, or until golden and crisp. Transfer to kitchen paper and sprinkle with truffle salt and pecorino. Serve with a drizzle of truffle oil, more truffle pecorino crumbled over the top and the truffle mayonnaise on the side for dipping, if using. Sieve the cornflour over the kalettes and sprouts and toss to coat thoroughly. Sieve the cornflour over the kalettes and sprouts and toss to coat thoroughly. To make the batter, place the flour and olive and truffle oils in a bowl and whisk to combine. Slowly add 200ml/7fl oz warm water until you have a smooth batter that is the consistency of double cream. Season well and stir through the Parmesan. Whisk up the egg whites in a clean bowl until soft peaks form and fold gently into the batter. To make the batter, place the flour and olive and truffle oils in a bowl and whisk to combine. Slowly add 200ml/7fl oz warm water until you have a smooth batter that is the consistency of double cream. Season well and stir through the Parmesan. Whisk up the egg whites in a clean bowl until soft peaks form and fold gently into the batter. Heat the oil in a deep-fat fryer to 190C. In batches, dip the kalettes and sprouts in the batter and shake off any excess then deep-fry for about 3 minutes, or until golden and crisp. Transfer to kitchen paper and sprinkle with truffle salt and pecorino. Serve with a drizzle of truffle oil, more truffle pecorino crumbled over the top and the truffle mayonnaise on the side for dipping, if using. Heat the oil in a deep-fat fryer to 190C. In batches, dip the kalettes and sprouts in the batter and shake off any excess then deep-fry for about 3 minutes, or until golden and crisp. Transfer to kitchen paper and sprinkle with truffle salt and pecorino. Serve with a drizzle of truffle oil, more truffle pecorino crumbled over the top and the truffle mayonnaise on the side for dipping, if using."
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} | 66bea3cd6b8f79632facd9909ac6432311cd7a00e94255c63a33e545126a2f1c | Fennel, leek and squash gratin with hazelnuts recipe
An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_leek_and_squash_67877_16x9.jpg This rich gratin is perfect for an autumn night. Serve with toast or crusty bread. Each serving provides 600 kcal, 10g protein, 13g carbohydrates (of which 9g sugars), 55g fat (of which 26g saturates), 7.5g fibre and 0.6g salt. 2 leeks, cut into 1cm/½in slices2 fennel bulbs, cut into 1cm/½in cubes600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes2 tbsp olive oil1 tsp sea salt flakes½–1 tsp chilli flakes, to taste20g/¾oz tarragon, leaves only400ml/14fl oz double cream or crème fraîche100g/3½oz hazelnuts, roughly chopped75g/2¾oz mature cheddar, grated 2 leeks, cut into 1cm/½in slices 2 fennel bulbs, cut into 1cm/½in cubes 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes 2 tbsp olive oil 1 tsp sea salt flakes ½–1 tsp chilli flakes, to taste 20g/¾oz tarragon, leaves only 400ml/14fl oz double cream or crème fraîche 100g/3½oz hazelnuts, roughly chopped 75g/2¾oz mature cheddar, grated Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through.Meanwhile, finely chop the remaining tarragon leaves. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes.Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through. Meanwhile, finely chop the remaining tarragon leaves. Meanwhile, finely chop the remaining tarragon leaves. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Recipe tips You can use any type of squash you like, such as butternut, kabocha or acorn squash. | {
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"title": "Fennel, leek and squash gratin with hazelnuts recipe",
"content": "An average of 4.7 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_leek_and_squash_67877_16x9.jpg This rich gratin is perfect for an autumn night. Serve with toast or crusty bread. Each serving provides 600 kcal, 10g protein, 13g carbohydrates (of which 9g sugars), 55g fat (of which 26g saturates), 7.5g fibre and 0.6g salt. 2 leeks, cut into 1cm/½in slices2 fennel bulbs, cut into 1cm/½in cubes600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes2 tbsp olive oil1 tsp sea salt flakes½–1 tsp chilli flakes, to taste20g/¾oz tarragon, leaves only400ml/14fl oz double cream or crème fraîche100g/3½oz hazelnuts, roughly chopped75g/2¾oz mature cheddar, grated 2 leeks, cut into 1cm/½in slices 2 fennel bulbs, cut into 1cm/½in cubes 600g/1lb 5oz squash, peeled and cut into 15mm/⅝in cubes 2 tbsp olive oil 1 tsp sea salt flakes ½–1 tsp chilli flakes, to taste 20g/¾oz tarragon, leaves only 400ml/14fl oz double cream or crème fraîche 100g/3½oz hazelnuts, roughly chopped 75g/2¾oz mature cheddar, grated Method Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through.Meanwhile, finely chop the remaining tarragon leaves. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes.Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Tip the leeks, fennel and squash into a roasting tin large enough to hold everything in roughly one layer, then stir through the olive oil, salt, chilli and half the tarragon. Roast for 45 minutes, or until the squash is just cooked through. Meanwhile, finely chop the remaining tarragon leaves. Meanwhile, finely chop the remaining tarragon leaves. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Pour the cream or crème fraîche over the vegetables, then scatter with the chopped tarragon, hazelnuts and cheddar. Turn the oven down to 200C/180C Fan/Gas 6 and return the gratin to the oven for a further 15 minutes. Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Leave the gratin to cool for 10 minutes before serving, with crisp rounds of toasted bread. Recipe tips You can use any type of squash you like, such as butternut, kabocha or acorn squash."
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} | 0366138f7fba3e82f86f4de11154d4129932dd3f69eb345056e9261aeb5bd204 | Nigella's sweet and sour slaw recipe
An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_and_sour_slaw_07245_16x9.jpg Here is an exercise in chopping meditation for you! There is much to slice, but you end up with a bright tangle of slaw that feeds a crowd and has enough zing in it to bring a table of cold cuts to life. 1 red cabbage (approx. 800g/1lb 12oz), halved4 fat or 6 skinny spring onions, trimmed2 red peppers, membranes and seeds removed1 yellow pepper, membranes and seeds removed1 orange pepper, membranes and seeds removed1 red chilli, seeds removedlarge bunch (approx. 100g/3½oz) fresh coriander250ml/9fl oz pineapple juice, from a carton2 limes, preferably unwaxed1½ tbsp sea salt flakes, or to taste2 tsp toasted sesame oil2 tsp maple syrup 1 red cabbage (approx. 800g/1lb 12oz), halved 4 fat or 6 skinny spring onions, trimmed 2 red peppers, membranes and seeds removed 1 yellow pepper, membranes and seeds removed 1 orange pepper, membranes and seeds removed 1 red chilli, seeds removed large bunch (approx. 100g/3½oz) fresh coriander 250ml/9fl oz pineapple juice, from a carton 2 limes, preferably unwaxed 1½ tbsp sea salt flakes, or to taste 2 tsp toasted sesame oil 2 tsp maple syrup Method Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough.Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage.Cut the peppers into very thin slices. Add to the cabbage and spring onions.Finely chop the red chilli, and do the same with the coriander – stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl.In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough. Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough. Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage. Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage. Cut the peppers into very thin slices. Add to the cabbage and spring onions. Cut the peppers into very thin slices. Add to the cabbage and spring onions. Finely chop the red chilli, and do the same with the coriander – stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl. Finely chop the red chilli, and do the same with the coriander – stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl. In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. Recipe tips Refrigerate leftovers in a covered container straightaway. It will keep in fridge for up to 3 days, though the vegetables will soften as they stand. | {
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"title": "Nigella's sweet and sour slaw recipe",
"content": "An average of 4.9 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sweet_and_sour_slaw_07245_16x9.jpg Here is an exercise in chopping meditation for you! There is much to slice, but you end up with a bright tangle of slaw that feeds a crowd and has enough zing in it to bring a table of cold cuts to life. 1 red cabbage (approx. 800g/1lb 12oz), halved4 fat or 6 skinny spring onions, trimmed2 red peppers, membranes and seeds removed1 yellow pepper, membranes and seeds removed1 orange pepper, membranes and seeds removed1 red chilli, seeds removedlarge bunch (approx. 100g/3½oz) fresh coriander250ml/9fl oz pineapple juice, from a carton2 limes, preferably unwaxed1½ tbsp sea salt flakes, or to taste2 tsp toasted sesame oil2 tsp maple syrup 1 red cabbage (approx. 800g/1lb 12oz), halved 4 fat or 6 skinny spring onions, trimmed 2 red peppers, membranes and seeds removed 1 yellow pepper, membranes and seeds removed 1 orange pepper, membranes and seeds removed 1 red chilli, seeds removed large bunch (approx. 100g/3½oz) fresh coriander 250ml/9fl oz pineapple juice, from a carton 2 limes, preferably unwaxed 1½ tbsp sea salt flakes, or to taste 2 tsp toasted sesame oil 2 tsp maple syrup Method Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough.Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage.Cut the peppers into very thin slices. Add to the cabbage and spring onions.Finely chop the red chilli, and do the same with the coriander – stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl.In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough. Shred the cabbage thinly and put into the largest bowl you have. It may be easier to use a huge saucepan as you need to toss all the ingredients together later, and even my largest mixing bowl isn’t big enough. Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage. Slice the spring onions into batons and then cut each baton into thin slices lengthways, so that you, again, have shreds. Add to the cabbage. Cut the peppers into very thin slices. Add to the cabbage and spring onions. Cut the peppers into very thin slices. Add to the cabbage and spring onions. Finely chop the red chilli, and do the same with the coriander – stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl. Finely chop the red chilli, and do the same with the coriander – stalks and leaves. Add the chilli and all but a tablespoon of the chopped coriander to the cabbage bowl. In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. In a bowl or measuring jug, mix together the pineapple juice, the zest and juice of 1 lime and the juice of half of the second. Sprinkle in the salt, add the sesame oil and maple syrup, and whisk together before pouring over the prepared vegetables. Toss to mix, then leave to stand for at least 15 minutes, and up to 2 hours, before serving. Sprinkle the reserved tablespoonful of chopped coriander over the finished slaw. Recipe tips Refrigerate leftovers in a covered container straightaway. It will keep in fridge for up to 3 days, though the vegetables will soften as they stand."
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} | 27c780f7f0ac9c68e16fbf7cb31ef2447931bee43522ef4ec67568475deadc96 | Easy pickled eggs recipe
An average of 4.7 out of 5 stars from 3 ratings Make this chip shop treat at home with the Hairy Bikers' simple recipe. 6 large free-range eggs350ml/12fl oz cider vinegar1 tbsp salt1 tbsp sugar1 tsp chilli flakes or a few dried chillies (optional) 6 large free-range eggs 350ml/12fl oz cider vinegar 1 tbsp salt 1 tbsp sugar 1 tsp chilli flakes or a few dried chillies (optional) Method First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely.Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully.Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute.Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened. First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely. First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely. Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully. Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully. Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute. Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute. Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened. Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened. | {
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"title": "Easy pickled eggs recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings Make this chip shop treat at home with the Hairy Bikers' simple recipe. 6 large free-range eggs350ml/12fl oz cider vinegar1 tbsp salt1 tbsp sugar1 tsp chilli flakes or a few dried chillies (optional) 6 large free-range eggs 350ml/12fl oz cider vinegar 1 tbsp salt 1 tbsp sugar 1 tsp chilli flakes or a few dried chillies (optional) Method First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely.Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully.Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute.Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened. First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely. First sterilise a jar large enough to hold all six eggs. Either run it through the hottest setting in your dishwasher, or wash in plenty of hot, soapy water, rinse thoroughly, then put in a low oven to dry out completely. Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully. Bring a saucepan of water to the boil, then gently lower in the eggs. Boil for 7 minutes exactly, then remove from the heat, strain, and run under cold water to stop them cooking. When they are cool enough to handle, peel carefully. Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute. Put the cider vinegar in a saucepan with 150ml/5fl oz water, salt and sugar. Slowly bring to the boil, stirring to dissolve the sugar, then simmer for 5 minutes. If using the chilli, add this at the last minute. Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened. Pack the eggs into the jar, then pour over the vinegar mixture. Seal and leave to cool completely. Leave for at least 2 weeks before eating, preferably a month, then store in the fridge once opened."
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} | 16352749ceb5948da7fe67425bc7befa28dd522e6358674f62f6d38a0c1038c4 | Welsh stout rarebit recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xhgk.jpg This is a Welsh classic, perfect for lunch anyday of the week. For a twist, try using cider instead of stout. 25g/1oz butter1 tsp plain flour1 tsp mustard powder100ml/3½fl oz stout1 tsp Worcestershire sauce250g/9oz cheddar cheese, grated3 large egg yolks, beaten6 slices granary bread 25g/1oz butter 1 tsp plain flour 1 tsp mustard powder 100ml/3½fl oz stout 1 tsp Worcestershire sauce 250g/9oz cheddar cheese, grated 3 large egg yolks, beaten 6 slices granary bread Method Preheat the grill to a medium heat.Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well.Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Preheat the grill to a medium heat. Preheat the grill to a medium heat. Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well. Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Recipe tips Raw onion – I haven’t put any in this recipe, but I always put finely chopped raw onion in rarebit as my mum always did. It gives a bit of a crunch and tang – similar to eating it with pickled onions. | {
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"title": "Welsh stout rarebit recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xhgk.jpg This is a Welsh classic, perfect for lunch anyday of the week. For a twist, try using cider instead of stout. 25g/1oz butter1 tsp plain flour1 tsp mustard powder100ml/3½fl oz stout1 tsp Worcestershire sauce250g/9oz cheddar cheese, grated3 large egg yolks, beaten6 slices granary bread 25g/1oz butter 1 tsp plain flour 1 tsp mustard powder 100ml/3½fl oz stout 1 tsp Worcestershire sauce 250g/9oz cheddar cheese, grated 3 large egg yolks, beaten 6 slices granary bread Method Preheat the grill to a medium heat.Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well.Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Preheat the grill to a medium heat. Preheat the grill to a medium heat. Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Melt the butter in a saucepan and whisk in the flour and mustard powder. Cook for a minute or two, then gradually add the stout and the Worcestershire sauce, stirring constantly until smooth. Bring to the boil and immediately reduce the heat. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well. Add the cheese and stir until it has melted. Remove from the heat and leave to cool a little. Add the egg yolks and mix well. Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Toast the bread, then arrange on a wire rack or baking tray. Spoon the sauce onto the toasted bread, spreading it out almost to the edges. Grill until browned and slightly puffed up. Serve immediately. Recipe tips Raw onion – I haven’t put any in this recipe, but I always put finely chopped raw onion in rarebit as my mum always did. It gives a bit of a crunch and tang – similar to eating it with pickled onions."
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} | a36d58cbf039a44b642d15414b560f26316deb3ee1998728b639304087e402c6 | Chicken and leek suet pudding recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xfx7.jpg A rich and favourful take on the classic chicken and leek pie. Although it takes a long time to cook there's little effort involved. For this recipe you will need a 1.2 litre/2 pint pudding bowl and a very large lidded saucepan for steaming. 500g/1lb 2oz diced chicken (a mixture of skinned thighs and breasts)1 lemon, zest onlya few white peppercorns, crusheda few fresh sage leaves100ml/3½fl oz white wine or vermouth250g/9oz leeks, trimmed and sliced into 2cm/¾in-thick rounds1 tbsp plain flour½ tsp mustard powder150ml/5fl oz chicken stocksalt 500g/1lb 2oz diced chicken (a mixture of skinned thighs and breasts) 1 lemon, zest only a few white peppercorns, crushed a few fresh sage leaves 100ml/3½fl oz white wine or vermouth 250g/9oz leeks, trimmed and sliced into 2cm/¾in-thick rounds 1 tbsp plain flour ½ tsp mustard powder 150ml/5fl oz chicken stock salt 225g/8oz self-raising flour, plus extra for dusting1 tsp baking powder1 tsp rubbed sage or ½ tsp dried sage½ tsp mustard powder100g/3½oz suet100–150ml/3½fl oz–5fl oz milkknob of butter, for greasing 225g/8oz self-raising flour, plus extra for dusting 1 tsp baking powder 1 tsp rubbed sage or ½ tsp dried sage ½ tsp mustard powder 100g/3½oz suet 100–150ml/3½fl oz–5fl oz milk knob of butter, for greasing Method For the filling, put the chicken, lemon zest, peppercorns and sage in a bowl. Add the wine, cover and leave in the fridge to marinate for at least an hour, or overnight.For the pastry, put the flour, baking powder, rubbed sage and mustard powder in a bowl. Mix thoroughly until combined. Add the suet and rub it into the flour until you reach a breadcrumb consistency. Gradually add the milk, cutting it in with a knife until the mixture comes together as a soft dough that is not at all sticky.Set aside about a quarter of the pastry to make the lid. Roll out the remaining pastry on a lightly floured work surface to form a large circle (approximately 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter. Cover the bottom of the bowl with a small circle of baking paper. Line the bowl with the pastry, making sure the sides are fully covered and any joins are well sealed. Roll out the remaining pastry to make the pie lid and set it aside while you finish the filling.Add the leeks to the marinated chicken. Mix the flour with the mustard powder and season with salt. Add the flour mixture to the chicken and leeks and mix well to combine. Spoon into the lined pudding basin and slowly pour in the stock. Place the pastry lid on top of the filling and press the edges together to ensure the filling is well sealed.Cover the lid with a circle of baking paper. Take a piece of aluminium foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry. To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot. For the filling, put the chicken, lemon zest, peppercorns and sage in a bowl. Add the wine, cover and leave in the fridge to marinate for at least an hour, or overnight. For the filling, put the chicken, lemon zest, peppercorns and sage in a bowl. Add the wine, cover and leave in the fridge to marinate for at least an hour, or overnight. For the pastry, put the flour, baking powder, rubbed sage and mustard powder in a bowl. Mix thoroughly until combined. Add the suet and rub it into the flour until you reach a breadcrumb consistency. Gradually add the milk, cutting it in with a knife until the mixture comes together as a soft dough that is not at all sticky. For the pastry, put the flour, baking powder, rubbed sage and mustard powder in a bowl. Mix thoroughly until combined. Add the suet and rub it into the flour until you reach a breadcrumb consistency. Gradually add the milk, cutting it in with a knife until the mixture comes together as a soft dough that is not at all sticky. Set aside about a quarter of the pastry to make the lid. Roll out the remaining pastry on a lightly floured work surface to form a large circle (approximately 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter. Cover the bottom of the bowl with a small circle of baking paper. Line the bowl with the pastry, making sure the sides are fully covered and any joins are well sealed. Roll out the remaining pastry to make the pie lid and set it aside while you finish the filling. Set aside about a quarter of the pastry to make the lid. Roll out the remaining pastry on a lightly floured work surface to form a large circle (approximately 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter. Cover the bottom of the bowl with a small circle of baking paper. Line the bowl with the pastry, making sure the sides are fully covered and any joins are well sealed. Roll out the remaining pastry to make the pie lid and set it aside while you finish the filling. Add the leeks to the marinated chicken. Mix the flour with the mustard powder and season with salt. Add the flour mixture to the chicken and leeks and mix well to combine. Spoon into the lined pudding basin and slowly pour in the stock. Place the pastry lid on top of the filling and press the edges together to ensure the filling is well sealed. Add the leeks to the marinated chicken. Mix the flour with the mustard powder and season with salt. Add the flour mixture to the chicken and leeks and mix well to combine. Spoon into the lined pudding basin and slowly pour in the stock. Place the pastry lid on top of the filling and press the edges together to ensure the filling is well sealed. Cover the lid with a circle of baking paper. Take a piece of aluminium foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry. Cover the lid with a circle of baking paper. Take a piece of aluminium foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry. To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot. To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot. | {
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"title": "Chicken and leek suet pudding recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xfx7.jpg A rich and favourful take on the classic chicken and leek pie. Although it takes a long time to cook there's little effort involved. For this recipe you will need a 1.2 litre/2 pint pudding bowl and a very large lidded saucepan for steaming. 500g/1lb 2oz diced chicken (a mixture of skinned thighs and breasts)1 lemon, zest onlya few white peppercorns, crusheda few fresh sage leaves100ml/3½fl oz white wine or vermouth250g/9oz leeks, trimmed and sliced into 2cm/¾in-thick rounds1 tbsp plain flour½ tsp mustard powder150ml/5fl oz chicken stocksalt 500g/1lb 2oz diced chicken (a mixture of skinned thighs and breasts) 1 lemon, zest only a few white peppercorns, crushed a few fresh sage leaves 100ml/3½fl oz white wine or vermouth 250g/9oz leeks, trimmed and sliced into 2cm/¾in-thick rounds 1 tbsp plain flour ½ tsp mustard powder 150ml/5fl oz chicken stock salt 225g/8oz self-raising flour, plus extra for dusting1 tsp baking powder1 tsp rubbed sage or ½ tsp dried sage½ tsp mustard powder100g/3½oz suet100–150ml/3½fl oz–5fl oz milkknob of butter, for greasing 225g/8oz self-raising flour, plus extra for dusting 1 tsp baking powder 1 tsp rubbed sage or ½ tsp dried sage ½ tsp mustard powder 100g/3½oz suet 100–150ml/3½fl oz–5fl oz milk knob of butter, for greasing Method For the filling, put the chicken, lemon zest, peppercorns and sage in a bowl. Add the wine, cover and leave in the fridge to marinate for at least an hour, or overnight.For the pastry, put the flour, baking powder, rubbed sage and mustard powder in a bowl. Mix thoroughly until combined. Add the suet and rub it into the flour until you reach a breadcrumb consistency. Gradually add the milk, cutting it in with a knife until the mixture comes together as a soft dough that is not at all sticky.Set aside about a quarter of the pastry to make the lid. Roll out the remaining pastry on a lightly floured work surface to form a large circle (approximately 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter. Cover the bottom of the bowl with a small circle of baking paper. Line the bowl with the pastry, making sure the sides are fully covered and any joins are well sealed. Roll out the remaining pastry to make the pie lid and set it aside while you finish the filling.Add the leeks to the marinated chicken. Mix the flour with the mustard powder and season with salt. Add the flour mixture to the chicken and leeks and mix well to combine. Spoon into the lined pudding basin and slowly pour in the stock. Place the pastry lid on top of the filling and press the edges together to ensure the filling is well sealed.Cover the lid with a circle of baking paper. Take a piece of aluminium foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry. To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot. For the filling, put the chicken, lemon zest, peppercorns and sage in a bowl. Add the wine, cover and leave in the fridge to marinate for at least an hour, or overnight. For the filling, put the chicken, lemon zest, peppercorns and sage in a bowl. Add the wine, cover and leave in the fridge to marinate for at least an hour, or overnight. For the pastry, put the flour, baking powder, rubbed sage and mustard powder in a bowl. Mix thoroughly until combined. Add the suet and rub it into the flour until you reach a breadcrumb consistency. Gradually add the milk, cutting it in with a knife until the mixture comes together as a soft dough that is not at all sticky. For the pastry, put the flour, baking powder, rubbed sage and mustard powder in a bowl. Mix thoroughly until combined. Add the suet and rub it into the flour until you reach a breadcrumb consistency. Gradually add the milk, cutting it in with a knife until the mixture comes together as a soft dough that is not at all sticky. Set aside about a quarter of the pastry to make the lid. Roll out the remaining pastry on a lightly floured work surface to form a large circle (approximately 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter. Cover the bottom of the bowl with a small circle of baking paper. Line the bowl with the pastry, making sure the sides are fully covered and any joins are well sealed. Roll out the remaining pastry to make the pie lid and set it aside while you finish the filling. Set aside about a quarter of the pastry to make the lid. Roll out the remaining pastry on a lightly floured work surface to form a large circle (approximately 30cm/12in). Grease a 1.2 litre/2 pint pudding bowl with butter. Cover the bottom of the bowl with a small circle of baking paper. Line the bowl with the pastry, making sure the sides are fully covered and any joins are well sealed. Roll out the remaining pastry to make the pie lid and set it aside while you finish the filling. Add the leeks to the marinated chicken. Mix the flour with the mustard powder and season with salt. Add the flour mixture to the chicken and leeks and mix well to combine. Spoon into the lined pudding basin and slowly pour in the stock. Place the pastry lid on top of the filling and press the edges together to ensure the filling is well sealed. Add the leeks to the marinated chicken. Mix the flour with the mustard powder and season with salt. Add the flour mixture to the chicken and leeks and mix well to combine. Spoon into the lined pudding basin and slowly pour in the stock. Place the pastry lid on top of the filling and press the edges together to ensure the filling is well sealed. Cover the lid with a circle of baking paper. Take a piece of aluminium foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry. Cover the lid with a circle of baking paper. Take a piece of aluminium foil and fold a thick pleat into it. Mould it around the top of the pudding, tie with cook's string or secure with a sturdy elastic band. Sit the pudding bowl on an upturned saucer in the bottom of a large, lidded pan. Pour in enough boiling water to come halfway up the side of the bowl. Put a lid on the pan and bring to a simmer. Reduce the heat to low and let the pudding steam for 2 hours. Top up the boiling water, if necessary, so the pan doesn’t boil dry. To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot. To serve, remove the foil lid and run a palette knife around the rim of the pudding. Turn out onto a plate and serve piping hot."
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} | e51bc3df4288c4a1111f685e1d1b1f9df06ec31664a6efac4d17d24330a3794e | Pickled scotch eggs recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xjxj.jpg We cooked these in Manchester as our answer to the famous Manchester egg. We had the idea to do this when in bars in Scotland, drinkers would take a pickled egg, mash it into a bag of cheese and onion crisps and wash this mess down with a pint… terrible as it sounds we have turned it into culinary keeper. 6 pickled eggs2 tbsp celery salt60g/2oz plain flour, seasoned with salt and pepper600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins100g/3½oz Japanese panko breadcrumbs1 x 30g packet cheese and onion crisps, crushed2 free-range eggs, beatenvegetable oil, for deep-frying 6 pickled eggs 2 tbsp celery salt 60g/2oz plain flour, seasoned with salt and pepper 600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins 100g/3½oz Japanese panko breadcrumbs 1 x 30g packet cheese and onion crisps, crushed 2 free-range eggs, beaten vegetable oil, for deep-frying Method Take a pickled egg and roll it in celery salt, then seasoned flour. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through. Take a pickled egg and roll it in celery salt, then seasoned flour. Take a pickled egg and roll it in celery salt, then seasoned flour. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through. Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Pickled scotch eggs recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/images/ic/832xn/p046xjxj.jpg We cooked these in Manchester as our answer to the famous Manchester egg. We had the idea to do this when in bars in Scotland, drinkers would take a pickled egg, mash it into a bag of cheese and onion crisps and wash this mess down with a pint… terrible as it sounds we have turned it into culinary keeper. 6 pickled eggs2 tbsp celery salt60g/2oz plain flour, seasoned with salt and pepper600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins100g/3½oz Japanese panko breadcrumbs1 x 30g packet cheese and onion crisps, crushed2 free-range eggs, beatenvegetable oil, for deep-frying 6 pickled eggs 2 tbsp celery salt 60g/2oz plain flour, seasoned with salt and pepper 600g/1lb 5oz Cumberland sausages, sausagemeat removed from the skins 100g/3½oz Japanese panko breadcrumbs 1 x 30g packet cheese and onion crisps, crushed 2 free-range eggs, beaten vegetable oil, for deep-frying Method Take a pickled egg and roll it in celery salt, then seasoned flour. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through. Take a pickled egg and roll it in celery salt, then seasoned flour. Take a pickled egg and roll it in celery salt, then seasoned flour. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Divide the sausagemeat into six portions. Roll each portion into a patty big enough to wrap around an egg. Wrap the sausagemeat around the eggs and roll into a ball shape. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Mix the breadcrumbs with the crisps. Dust the sausage-coated egg in flour, dip in beaten egg and then roll in the breadcrumb mixture. Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Heat the oil in a deep-fat fryer or a deep-sided, heavy-bottomed pan to 160C, or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended). Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through. Fry the eggs for about 8-10 minutes until golden-brown. Alternatively, shallow fry, turning occasionally, until cooked through."
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} | 977657b6161a1a3e3ac1f1b4fc48cc62700050719145d851a8315bcd06376e9e | Duck rillettes recipe
An average of 5.0 out of 5 stars from 1 rating 4 legs duck confit150g-175g/5oz-6oz duck fat5 tbsp roughly chopped flatleaf parsley 4 legs duck confit 150g-175g/5oz-6oz duck fat 5 tbsp roughly chopped flatleaf parsley Method Remove all of the meat from the duck legs, discarding skin, bone and tendons.Place the duck meat into a bowl and mash with a fork. Gradually add the duck fat as you continue to mash.Add the chopped parsley and season with salt and freshly ground black pepper.Spoon the mixture into four small ramekins and place in the fridge to set.Remove from the fridge ten minutes before serving. Remove all of the meat from the duck legs, discarding skin, bone and tendons. Remove all of the meat from the duck legs, discarding skin, bone and tendons. Place the duck meat into a bowl and mash with a fork. Place the duck meat into a bowl and mash with a fork. Gradually add the duck fat as you continue to mash. Gradually add the duck fat as you continue to mash. Add the chopped parsley and season with salt and freshly ground black pepper. Add the chopped parsley and season with salt and freshly ground black pepper. Spoon the mixture into four small ramekins and place in the fridge to set. Spoon the mixture into four small ramekins and place in the fridge to set. Remove from the fridge ten minutes before serving. Remove from the fridge ten minutes before serving. | {
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"title": "Duck rillettes recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating 4 legs duck confit150g-175g/5oz-6oz duck fat5 tbsp roughly chopped flatleaf parsley 4 legs duck confit 150g-175g/5oz-6oz duck fat 5 tbsp roughly chopped flatleaf parsley Method Remove all of the meat from the duck legs, discarding skin, bone and tendons.Place the duck meat into a bowl and mash with a fork. Gradually add the duck fat as you continue to mash.Add the chopped parsley and season with salt and freshly ground black pepper.Spoon the mixture into four small ramekins and place in the fridge to set.Remove from the fridge ten minutes before serving. Remove all of the meat from the duck legs, discarding skin, bone and tendons. Remove all of the meat from the duck legs, discarding skin, bone and tendons. Place the duck meat into a bowl and mash with a fork. Place the duck meat into a bowl and mash with a fork. Gradually add the duck fat as you continue to mash. Gradually add the duck fat as you continue to mash. Add the chopped parsley and season with salt and freshly ground black pepper. Add the chopped parsley and season with salt and freshly ground black pepper. Spoon the mixture into four small ramekins and place in the fridge to set. Spoon the mixture into four small ramekins and place in the fridge to set. Remove from the fridge ten minutes before serving. Remove from the fridge ten minutes before serving."
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} | 5b44df2d04d15ffd4963d942014b06af5a1def9e8e93016ade1333d41e84b7a2 | Fennel and orange pork chops with roast carrots recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_orange_pork_09220_16x9.jpg This makes a great alternative to a traditional Sunday lunch as the pork chops are cooked with fennel seeds and orange zest and then served with roast vegetables and fennel salad. 4 (or 2, if very large) pork chops, skin and fat on 2 large oranges, zest only (use segments in salad below)1 tbsp fennel seeds2 tbsp olive oil2 garlic cloves, bashedsea salt and freshly ground black pepper 4 (or 2, if very large) pork chops, skin and fat on 2 large oranges, zest only (use segments in salad below) 1 tbsp fennel seeds 2 tbsp olive oil 2 garlic cloves, bashed sea salt and freshly ground black pepper 1 tbsp olive oil2 bunches spring onions, trimmed but left whole1 large fennel bulb, very thinly sliced (use a mandolin if possible)4 dill sprigs, fronds picked handful fresh flat-leaf parsley, leaves picked2 Little Gem lettuces, leaves separatedsea salt and freshly ground black pepper 1 tbsp olive oil 2 bunches spring onions, trimmed but left whole 1 large fennel bulb, very thinly sliced (use a mandolin if possible) 4 dill sprigs, fronds picked handful fresh flat-leaf parsley, leaves picked 2 Little Gem lettuces, leaves separated sea salt and freshly ground black pepper 6 carrots, trimmed and halved lengthways 8 shallots, unpeeled and left whole2 tbsp olive oil 2 tsp cumin seeds 2 tsp fennel seeds 2 tbsp runny honey sea salt and freshly ground black pepper 6 carrots, trimmed and halved lengthways 8 shallots, unpeeled and left whole 2 tbsp olive oil 2 tsp cumin seeds 2 tsp fennel seeds 2 tbsp runny honey sea salt and freshly ground black pepper 1 lemon, juice only½ orange, juice onlygood pinch dried chilli flakes1 tsp runny honey2 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 lemon, juice only ½ orange, juice only good pinch dried chilli flakes 1 tsp runny honey 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method To make the chops, preheat the oven to 190C/170C Fan/Gas 5. Take the pork chops and use a pair of scissors to snip into the fat to create a spiky, hedgehog effect. Transfer to a bowl and add the orange zest, then add the fennel seeds and olive oil. Season well and use your hands to rub the flavours into the pork. To start making the salad, heat the olive oil in an ovenproof heavy-based frying pan over a medium heat. Add the spring onions and cook until browned and softened. Set aside. Return to cooking the pork chops, by adding the pork chops to the frying pan. Brown well on both sides, then use kitchen tongs to stand them on their ends to help cook the fat and skin. Add the garlic to the pan and a small splash of water, then transfer to the oven to finish cooking through for 8–10 minutes, depending on the thickness of the chops. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Set aside to rest on a warm plate and cover with kitchen foil. To make the carrots, preheat the oven to 180C/160C Fan/Gas Mark 4. Scatter the carrots and shallots into a roasting tin and drizzle with the olive oil. Sprinkle with the cumin and fennel seeds and roast in the oven for 25–30 minutes until the carrots are golden and tender and the shallot skins are charred. Leave to cool slightly, then carefully remove the shallots from the skins by squeezing out their flesh, return to the tin and toss with the carrots. Drizzle with the honey, season with salt and pepper and return to the oven for another 5–10 minutes until golden and sticky.To make the salad, toss the orange segments with the fennel, herbs, lettuce leaves and the charred spring onions. Season to taste.To make the dressing, mix the lemon and orange juices with the chilli flakes and honey. Season with salt and pepper. Whisk in the oil and 3 tablespoons of the resting juices from the pork before tossing into the salad. Serve the pork chops with the dressed salad and carrots alongside. To make the chops, preheat the oven to 190C/170C Fan/Gas 5. Take the pork chops and use a pair of scissors to snip into the fat to create a spiky, hedgehog effect. Transfer to a bowl and add the orange zest, then add the fennel seeds and olive oil. Season well and use your hands to rub the flavours into the pork. To make the chops, preheat the oven to 190C/170C Fan/Gas 5. Take the pork chops and use a pair of scissors to snip into the fat to create a spiky, hedgehog effect. Transfer to a bowl and add the orange zest, then add the fennel seeds and olive oil. Season well and use your hands to rub the flavours into the pork. To start making the salad, heat the olive oil in an ovenproof heavy-based frying pan over a medium heat. Add the spring onions and cook until browned and softened. Set aside. To start making the salad, heat the olive oil in an ovenproof heavy-based frying pan over a medium heat. Add the spring onions and cook until browned and softened. Set aside. Return to cooking the pork chops, by adding the pork chops to the frying pan. Brown well on both sides, then use kitchen tongs to stand them on their ends to help cook the fat and skin. Add the garlic to the pan and a small splash of water, then transfer to the oven to finish cooking through for 8–10 minutes, depending on the thickness of the chops. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Set aside to rest on a warm plate and cover with kitchen foil. Return to cooking the pork chops, by adding the pork chops to the frying pan. Brown well on both sides, then use kitchen tongs to stand them on their ends to help cook the fat and skin. Add the garlic to the pan and a small splash of water, then transfer to the oven to finish cooking through for 8–10 minutes, depending on the thickness of the chops. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Set aside to rest on a warm plate and cover with kitchen foil. To make the carrots, preheat the oven to 180C/160C Fan/Gas Mark 4. Scatter the carrots and shallots into a roasting tin and drizzle with the olive oil. Sprinkle with the cumin and fennel seeds and roast in the oven for 25–30 minutes until the carrots are golden and tender and the shallot skins are charred. Leave to cool slightly, then carefully remove the shallots from the skins by squeezing out their flesh, return to the tin and toss with the carrots. Drizzle with the honey, season with salt and pepper and return to the oven for another 5–10 minutes until golden and sticky. To make the carrots, preheat the oven to 180C/160C Fan/Gas Mark 4. Scatter the carrots and shallots into a roasting tin and drizzle with the olive oil. Sprinkle with the cumin and fennel seeds and roast in the oven for 25–30 minutes until the carrots are golden and tender and the shallot skins are charred. Leave to cool slightly, then carefully remove the shallots from the skins by squeezing out their flesh, return to the tin and toss with the carrots. Drizzle with the honey, season with salt and pepper and return to the oven for another 5–10 minutes until golden and sticky. To make the salad, toss the orange segments with the fennel, herbs, lettuce leaves and the charred spring onions. Season to taste. To make the salad, toss the orange segments with the fennel, herbs, lettuce leaves and the charred spring onions. Season to taste. To make the dressing, mix the lemon and orange juices with the chilli flakes and honey. Season with salt and pepper. Whisk in the oil and 3 tablespoons of the resting juices from the pork before tossing into the salad. To make the dressing, mix the lemon and orange juices with the chilli flakes and honey. Season with salt and pepper. Whisk in the oil and 3 tablespoons of the resting juices from the pork before tossing into the salad. Serve the pork chops with the dressed salad and carrots alongside. Serve the pork chops with the dressed salad and carrots alongside. | {
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"title": "Fennel and orange pork chops with roast carrots recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fennel_and_orange_pork_09220_16x9.jpg This makes a great alternative to a traditional Sunday lunch as the pork chops are cooked with fennel seeds and orange zest and then served with roast vegetables and fennel salad. 4 (or 2, if very large) pork chops, skin and fat on 2 large oranges, zest only (use segments in salad below)1 tbsp fennel seeds2 tbsp olive oil2 garlic cloves, bashedsea salt and freshly ground black pepper 4 (or 2, if very large) pork chops, skin and fat on 2 large oranges, zest only (use segments in salad below) 1 tbsp fennel seeds 2 tbsp olive oil 2 garlic cloves, bashed sea salt and freshly ground black pepper 1 tbsp olive oil2 bunches spring onions, trimmed but left whole1 large fennel bulb, very thinly sliced (use a mandolin if possible)4 dill sprigs, fronds picked handful fresh flat-leaf parsley, leaves picked2 Little Gem lettuces, leaves separatedsea salt and freshly ground black pepper 1 tbsp olive oil 2 bunches spring onions, trimmed but left whole 1 large fennel bulb, very thinly sliced (use a mandolin if possible) 4 dill sprigs, fronds picked handful fresh flat-leaf parsley, leaves picked 2 Little Gem lettuces, leaves separated sea salt and freshly ground black pepper 6 carrots, trimmed and halved lengthways 8 shallots, unpeeled and left whole2 tbsp olive oil 2 tsp cumin seeds 2 tsp fennel seeds 2 tbsp runny honey sea salt and freshly ground black pepper 6 carrots, trimmed and halved lengthways 8 shallots, unpeeled and left whole 2 tbsp olive oil 2 tsp cumin seeds 2 tsp fennel seeds 2 tbsp runny honey sea salt and freshly ground black pepper 1 lemon, juice only½ orange, juice onlygood pinch dried chilli flakes1 tsp runny honey2 tbsp extra virgin olive oilsea salt and freshly ground black pepper 1 lemon, juice only ½ orange, juice only good pinch dried chilli flakes 1 tsp runny honey 2 tbsp extra virgin olive oil sea salt and freshly ground black pepper Method To make the chops, preheat the oven to 190C/170C Fan/Gas 5. Take the pork chops and use a pair of scissors to snip into the fat to create a spiky, hedgehog effect. Transfer to a bowl and add the orange zest, then add the fennel seeds and olive oil. Season well and use your hands to rub the flavours into the pork. To start making the salad, heat the olive oil in an ovenproof heavy-based frying pan over a medium heat. Add the spring onions and cook until browned and softened. Set aside. Return to cooking the pork chops, by adding the pork chops to the frying pan. Brown well on both sides, then use kitchen tongs to stand them on their ends to help cook the fat and skin. Add the garlic to the pan and a small splash of water, then transfer to the oven to finish cooking through for 8–10 minutes, depending on the thickness of the chops. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Set aside to rest on a warm plate and cover with kitchen foil. To make the carrots, preheat the oven to 180C/160C Fan/Gas Mark 4. Scatter the carrots and shallots into a roasting tin and drizzle with the olive oil. Sprinkle with the cumin and fennel seeds and roast in the oven for 25–30 minutes until the carrots are golden and tender and the shallot skins are charred. Leave to cool slightly, then carefully remove the shallots from the skins by squeezing out their flesh, return to the tin and toss with the carrots. Drizzle with the honey, season with salt and pepper and return to the oven for another 5–10 minutes until golden and sticky.To make the salad, toss the orange segments with the fennel, herbs, lettuce leaves and the charred spring onions. Season to taste.To make the dressing, mix the lemon and orange juices with the chilli flakes and honey. Season with salt and pepper. Whisk in the oil and 3 tablespoons of the resting juices from the pork before tossing into the salad. Serve the pork chops with the dressed salad and carrots alongside. To make the chops, preheat the oven to 190C/170C Fan/Gas 5. Take the pork chops and use a pair of scissors to snip into the fat to create a spiky, hedgehog effect. Transfer to a bowl and add the orange zest, then add the fennel seeds and olive oil. Season well and use your hands to rub the flavours into the pork. To make the chops, preheat the oven to 190C/170C Fan/Gas 5. Take the pork chops and use a pair of scissors to snip into the fat to create a spiky, hedgehog effect. Transfer to a bowl and add the orange zest, then add the fennel seeds and olive oil. Season well and use your hands to rub the flavours into the pork. To start making the salad, heat the olive oil in an ovenproof heavy-based frying pan over a medium heat. Add the spring onions and cook until browned and softened. Set aside. To start making the salad, heat the olive oil in an ovenproof heavy-based frying pan over a medium heat. Add the spring onions and cook until browned and softened. Set aside. Return to cooking the pork chops, by adding the pork chops to the frying pan. Brown well on both sides, then use kitchen tongs to stand them on their ends to help cook the fat and skin. Add the garlic to the pan and a small splash of water, then transfer to the oven to finish cooking through for 8–10 minutes, depending on the thickness of the chops. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Set aside to rest on a warm plate and cover with kitchen foil. Return to cooking the pork chops, by adding the pork chops to the frying pan. Brown well on both sides, then use kitchen tongs to stand them on their ends to help cook the fat and skin. Add the garlic to the pan and a small splash of water, then transfer to the oven to finish cooking through for 8–10 minutes, depending on the thickness of the chops. Put a skewer into the centre of the meat and check the juices are clear with no traces of pink. Set aside to rest on a warm plate and cover with kitchen foil. To make the carrots, preheat the oven to 180C/160C Fan/Gas Mark 4. Scatter the carrots and shallots into a roasting tin and drizzle with the olive oil. Sprinkle with the cumin and fennel seeds and roast in the oven for 25–30 minutes until the carrots are golden and tender and the shallot skins are charred. Leave to cool slightly, then carefully remove the shallots from the skins by squeezing out their flesh, return to the tin and toss with the carrots. Drizzle with the honey, season with salt and pepper and return to the oven for another 5–10 minutes until golden and sticky. To make the carrots, preheat the oven to 180C/160C Fan/Gas Mark 4. Scatter the carrots and shallots into a roasting tin and drizzle with the olive oil. Sprinkle with the cumin and fennel seeds and roast in the oven for 25–30 minutes until the carrots are golden and tender and the shallot skins are charred. Leave to cool slightly, then carefully remove the shallots from the skins by squeezing out their flesh, return to the tin and toss with the carrots. Drizzle with the honey, season with salt and pepper and return to the oven for another 5–10 minutes until golden and sticky. To make the salad, toss the orange segments with the fennel, herbs, lettuce leaves and the charred spring onions. Season to taste. To make the salad, toss the orange segments with the fennel, herbs, lettuce leaves and the charred spring onions. Season to taste. To make the dressing, mix the lemon and orange juices with the chilli flakes and honey. Season with salt and pepper. Whisk in the oil and 3 tablespoons of the resting juices from the pork before tossing into the salad. To make the dressing, mix the lemon and orange juices with the chilli flakes and honey. Season with salt and pepper. Whisk in the oil and 3 tablespoons of the resting juices from the pork before tossing into the salad. Serve the pork chops with the dressed salad and carrots alongside. Serve the pork chops with the dressed salad and carrots alongside."
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} | 51a043367908262aa3f1da040780dae4d709af4ea5e5dff28fc3e81142887fda | Delia's any kind of cheese sauce recipe
An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anykindofcheesesauce_70007_16x9.jpg Yes, it's true - any kind of cheese can be used for this easy cheese sauce. Makes macaroni cheese in minutes! 2oz/50g mature Cheddar, grated 1oz/25g parmesan (Parmigiano Reggiano), finely grated 1 pint/570ml milk 1½oz/40g plain flour 1½oz/40g butter pinch of cayenne pepper a little freshly grated nutmeg salt and freshly milled black pepper 2oz/50g mature Cheddar, grated 1oz/25g parmesan (Parmigiano Reggiano), finely grated 1 pint/570ml milk 1½oz/40g plain flour 1½oz/40g butter pinch of cayenne pepper a little freshly grated nutmeg salt and freshly milled black pepper Method All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. | {
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"title": "Delia's any kind of cheese sauce recipe",
"content": "An average of 5.0 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/anykindofcheesesauce_70007_16x9.jpg Yes, it's true - any kind of cheese can be used for this easy cheese sauce. Makes macaroni cheese in minutes! 2oz/50g mature Cheddar, grated 1oz/25g parmesan (Parmigiano Reggiano), finely grated 1 pint/570ml milk 1½oz/40g plain flour 1½oz/40g butter pinch of cayenne pepper a little freshly grated nutmeg salt and freshly milled black pepper 2oz/50g mature Cheddar, grated 1oz/25g parmesan (Parmigiano Reggiano), finely grated 1 pint/570ml milk 1½oz/40g plain flour 1½oz/40g butter pinch of cayenne pepper a little freshly grated nutmeg salt and freshly milled black pepper Method All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg. All you do is place the milk, flour, butter and cayenne pepper into a medium saucepan and place it over a gentle heat. Then, using a balloon whisk, begin to whisk while bringing it to a gentle simmer. Whisk continually until you have a smooth, glossy sauce, and simmer very gently for 10 minutes. Then add the cheeses and whisk again, allowing them to melt. Then season with salt, freshly milled black pepper and some freshly grated nutmeg."
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} | a18055c5bc616984472608fb78cd89fe2f43a173cdd7e058fed21e1e6996ff1a | Heritage tomato tart with tomato salad recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dn0wh.jpg This lightning quick tomato tart is a delicious summery option for when unexpected visitors come calling. For this recipe you will need a chefs' blow torch. 400g/14oz ready-made all-butter puff pastryplain flour, for dusting1 free-range egg yolk, beaten200g/7oz Gruyère, grated (or similar vegetarian cheese)400g/14oz mixed heritage tomatoes, thickly sliced4 sprigs fresh thyme, leaves only1 tbsp rapeseed oilsalt and freshly ground black pepper 400g/14oz ready-made all-butter puff pastry plain flour, for dusting 1 free-range egg yolk, beaten 200g/7oz Gruyère, grated (or similar vegetarian cheese) 400g/14oz mixed heritage tomatoes, thickly sliced 4 sprigs fresh thyme, leaves only 1 tbsp rapeseed oil salt and freshly ground black pepper 300g/10½oz heritage tomatoes1 red onion, thickly sliced2 heads Romaine lettuce, roots removed, cut into thick slices4 tbsp vegetable oil1 tbsp white wine vinegar1 tbsp Dijon mustard1 egg yolk 300g/10½oz heritage tomatoes 1 red onion, thickly sliced 2 heads Romaine lettuce, roots removed, cut into thick slices 4 tbsp vegetable oil 1 tbsp white wine vinegar 1 tbsp Dijon mustard 1 egg yolk Method For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7.Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick.Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray. Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk.Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil.Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling. Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil. Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes.Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve. For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7. For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7. Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick. Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick. Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray. Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray. Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk. Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk. Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil. Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil. Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling. Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling. Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil. Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil. Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes. Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes. Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper. Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve. To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve. Recipe tips Any leftover salad dressing can be kept in the sealed jar in the fridge for up to 1 week, as long as the egg yolk was fresh when you made it. | {
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"title": "Heritage tomato tart with tomato salad recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03dn0wh.jpg This lightning quick tomato tart is a delicious summery option for when unexpected visitors come calling. For this recipe you will need a chefs' blow torch. 400g/14oz ready-made all-butter puff pastryplain flour, for dusting1 free-range egg yolk, beaten200g/7oz Gruyère, grated (or similar vegetarian cheese)400g/14oz mixed heritage tomatoes, thickly sliced4 sprigs fresh thyme, leaves only1 tbsp rapeseed oilsalt and freshly ground black pepper 400g/14oz ready-made all-butter puff pastry plain flour, for dusting 1 free-range egg yolk, beaten 200g/7oz Gruyère, grated (or similar vegetarian cheese) 400g/14oz mixed heritage tomatoes, thickly sliced 4 sprigs fresh thyme, leaves only 1 tbsp rapeseed oil salt and freshly ground black pepper 300g/10½oz heritage tomatoes1 red onion, thickly sliced2 heads Romaine lettuce, roots removed, cut into thick slices4 tbsp vegetable oil1 tbsp white wine vinegar1 tbsp Dijon mustard1 egg yolk 300g/10½oz heritage tomatoes 1 red onion, thickly sliced 2 heads Romaine lettuce, roots removed, cut into thick slices 4 tbsp vegetable oil 1 tbsp white wine vinegar 1 tbsp Dijon mustard 1 egg yolk Method For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7.Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick.Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray. Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk.Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil.Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling. Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil. Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes.Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve. For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7. For the tomato tart, preheat the oven to 210C/190C Fan/Gas 7. Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick. Roll out the pastry on a lightly floured work surface to form a large square about 3mm thick. Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray. Cut 4 x 17.5cm/7in circles from the pastry using an upturned bowl or cake tin. Transfer each to a baking tray. Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk. Using a sharp knife, score a 1.5cm/½in border around the edge of each pastry circle. Brush each border with a little of the egg yolk. Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil. Pile a quarter of the grated Gruyère in the centre of each pastry circle. Arrange the tomato slices in concentric circles on top of the cheese. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and drizzle with a little rapeseed oil. Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling. Bake the tarts in the oven for 12-15 minutes, or until the pastry borders have risen and are golden-brown and the filling is bubbling. Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil. Meanwhile, for the tomato salad, lay the tomatoes, red onion and lettuce on a roasting tray and drizzle over a little of the vegetable oil. Mix well to coat everything in the oil. Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes. Place the roasting tray onto a heatproof surface and, using a chefs' blow torch, char until caramelised – this should take 4-5 minutes. Alternatively, preheat your grill to its highest setting and grill the vegetables for 4-5 minutes. Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper. Shake the vinegar, mustard, egg yolk and the remaining vegetable oil in a clean, sealed jam jar until well combined, then season, to taste, with salt and freshly ground black pepper. To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve. To serve, place a tart on each serving plate. Transfer the blow-torched vegetables to a large bowl and drizzle over enough of the dressing to coat the leaves. Mix the salad to coat it in the dressing, then serve. Recipe tips Any leftover salad dressing can be kept in the sealed jar in the fridge for up to 1 week, as long as the egg yolk was fresh when you made it."
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} | 7c28edb7c8ac0c0db64d8882cd4a79fe6435ca984e9bf70de52fa2a57bfbb1b9 | Cheesy fondue recipe
An average of 4.0 out of 5 stars from 1 rating By Nick Nairn From Ready Steady Cook Shopping list Ingredients 200ml/7fl oz ready-made cheese sauce1 garlic clove, crushed75ml/2½fl oz white wine1 free-range egg yolk, beaten2 tbsp chopped fresh chives 200ml/7fl oz ready-made cheese sauce 1 garlic clove, crushed 75ml/2½fl oz white wine 1 free-range egg yolk, beaten 2 tbsp chopped fresh chives To serve toasted ciabatta bread, rubbed with garlic toasted ciabatta bread, rubbed with garlic Method Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. To serve, place in a large bowl and dip with the ciabatta bread Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. To serve, place in a large bowl and dip with the ciabatta bread To serve, place in a large bowl and dip with the ciabatta bread | {
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"title": "Cheesy fondue recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating By Nick Nairn From Ready Steady Cook Shopping list Ingredients 200ml/7fl oz ready-made cheese sauce1 garlic clove, crushed75ml/2½fl oz white wine1 free-range egg yolk, beaten2 tbsp chopped fresh chives 200ml/7fl oz ready-made cheese sauce 1 garlic clove, crushed 75ml/2½fl oz white wine 1 free-range egg yolk, beaten 2 tbsp chopped fresh chives To serve toasted ciabatta bread, rubbed with garlic toasted ciabatta bread, rubbed with garlic Method Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. To serve, place in a large bowl and dip with the ciabatta bread Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. Place the ready-made cheese sauce, garlic, wine, egg yolk and chives into a saucepan over a medium heat and bring to a simmer. To serve, place in a large bowl and dip with the ciabatta bread To serve, place in a large bowl and dip with the ciabatta bread"
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} | d2c86236eeb1be7b4f161c4b09218222b64071ac1e5f8472e3e6df80fa5b29fd | Jumbo cheese and ham straws recipe
An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbocheesestraws_90633_16x9.jpg Ooh, if cheese straws weren't tasty enough, work in a few strips of savoury Parma ham to kick it up a level. 375g/13oz ready-rolled puff pastry3 slices Parma ham, cut into strips100g/3½oz gorgonzola, crumbled1 tbsp celery seeds1 free-range egg, beaten 375g/13oz ready-rolled puff pastry 3 slices Parma ham, cut into strips 100g/3½oz gorgonzola, crumbled 1 tbsp celery seeds 1 free-range egg, beaten Method Preheat the oven to 200C/400F/Gas 6.On a lightly floured work surface, roll out the puff pastry to a thin sheet. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet.Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Cut the filled pastry into 1cm/½in strips. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. On a lightly floured work surface, roll out the puff pastry to a thin sheet. On a lightly floured work surface, roll out the puff pastry to a thin sheet. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Cut the filled pastry into 1cm/½in strips. Cut the filled pastry into 1cm/½in strips. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve. | {
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"title": "Jumbo cheese and ham straws recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/jumbocheesestraws_90633_16x9.jpg Ooh, if cheese straws weren't tasty enough, work in a few strips of savoury Parma ham to kick it up a level. 375g/13oz ready-rolled puff pastry3 slices Parma ham, cut into strips100g/3½oz gorgonzola, crumbled1 tbsp celery seeds1 free-range egg, beaten 375g/13oz ready-rolled puff pastry 3 slices Parma ham, cut into strips 100g/3½oz gorgonzola, crumbled 1 tbsp celery seeds 1 free-range egg, beaten Method Preheat the oven to 200C/400F/Gas 6.On a lightly floured work surface, roll out the puff pastry to a thin sheet. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet.Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Cut the filled pastry into 1cm/½in strips. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. On a lightly floured work surface, roll out the puff pastry to a thin sheet. On a lightly floured work surface, roll out the puff pastry to a thin sheet. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds. Cut the filled pastry into 1cm/½in strips. Cut the filled pastry into 1cm/½in strips. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve."
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} | c3d47e0d2358734164c9db1e20f80a9294e2c3cc0b3e0aa9ce0a4897f2574753 | Easy cheese straws recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Michel Roux's really easy cheese straws are perfect for starting a party - just add a cold glass of fizz. With only 4 ingredients, you'll be whipping these up ahead of every bash! 300g/10½ oz all-butter puff pastry4 egg yolks, beaten with a splash of water150g/5½ oz cheddar, gratedpaprika, for sprinkling 300g/10½ oz all-butter puff pastry 4 egg yolks, beaten with a splash of water 150g/5½ oz cheddar, grated paprika, for sprinkling Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper.Roll out the pastry to a 30cm/12in square. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes.Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips.Twist each strip into a cheese straw shape and place onto the lined baking sheet.Bake for 15 minutes, or until golden-brown and crisp. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper. Roll out the pastry to a 30cm/12in square. Roll out the pastry to a 30cm/12in square. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes. Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips. Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips. Twist each strip into a cheese straw shape and place onto the lined baking sheet. Twist each strip into a cheese straw shape and place onto the lined baking sheet. Bake for 15 minutes, or until golden-brown and crisp. Bake for 15 minutes, or until golden-brown and crisp. | {
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"title": "Easy cheese straws recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Michel Roux's really easy cheese straws are perfect for starting a party - just add a cold glass of fizz. With only 4 ingredients, you'll be whipping these up ahead of every bash! 300g/10½ oz all-butter puff pastry4 egg yolks, beaten with a splash of water150g/5½ oz cheddar, gratedpaprika, for sprinkling 300g/10½ oz all-butter puff pastry 4 egg yolks, beaten with a splash of water 150g/5½ oz cheddar, grated paprika, for sprinkling Method Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper.Roll out the pastry to a 30cm/12in square. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes.Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips.Twist each strip into a cheese straw shape and place onto the lined baking sheet.Bake for 15 minutes, or until golden-brown and crisp. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper. Preheat the oven to 200C/180C Fan/Gas 6. Line two baking sheets with baking parchment or greaseproof paper. Roll out the pastry to a 30cm/12in square. Roll out the pastry to a 30cm/12in square. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes. Using a pastry brush, brush the egg mixture all over the pastry. Sprinkle over the cheese and press down lightly. Cover with cling film and chill the dough in the fridge for 15 minutes. Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips. Sprinkle the cheese with paprika, cut in half, then cut each half into 1cm/½in strips. Twist each strip into a cheese straw shape and place onto the lined baking sheet. Twist each strip into a cheese straw shape and place onto the lined baking sheet. Bake for 15 minutes, or until golden-brown and crisp. Bake for 15 minutes, or until golden-brown and crisp."
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} | 8c50648a30673ed4055c4dbd80312ccefcf837ceeb0952e29386a033034d9df7 | Cheese and chorizo twists recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_twists_30316_16x9.jpg Improve your cheese straws with spicy manchego, chorizo and chilli. In 20 minutes your cheesy party canapés are covered. Try our other twists on twists in the tip below. 375g/13oz ready-rolled puff pastry100g/3½oz manchego, grated12 chorizo slices1 tsp dried red chilli flakes1 free-range egg, lightly beaten 375g/13oz ready-rolled puff pastry 100g/3½oz manchego, grated 12 chorizo slices 1 tsp dried red chilli flakes 1 free-range egg, lightly beaten Method Preheat the oven to 220C/200C Fan/Gas 7.Unroll the pastry onto a baking tray with the longest edge of the pastry facing you.Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal.Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Remove from the oven and set aside to cool on a wire rack. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Unroll the pastry onto a baking tray with the longest edge of the pastry facing you. Unroll the pastry onto a baking tray with the longest edge of the pastry facing you. Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal. Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Remove from the oven and set aside to cool on a wire rack. Remove from the oven and set aside to cool on a wire rack. Recipe tips Or, for another twist Spread 2 tablespoons of wholegrain mustard over the right-hand half of the pastry. Layer 10–12 slices of good-quality, smoked streaky bacon over the mustard. Scatter over 100g/3½oz grated gruyère cheese. Fold over the pastry and continue as above. Or, for a vegetarian twist... Place the jar of yeast extract in a bowl of boiling water for a couple of minutes. Spread 2 tablespoons over the right-hand half of the pastry. Scatter over 100g/3½oz grated mature cheddar. Fold over the pastry and continue as above. | {
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"title": "Cheese and chorizo twists recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_twists_30316_16x9.jpg Improve your cheese straws with spicy manchego, chorizo and chilli. In 20 minutes your cheesy party canapés are covered. Try our other twists on twists in the tip below. 375g/13oz ready-rolled puff pastry100g/3½oz manchego, grated12 chorizo slices1 tsp dried red chilli flakes1 free-range egg, lightly beaten 375g/13oz ready-rolled puff pastry 100g/3½oz manchego, grated 12 chorizo slices 1 tsp dried red chilli flakes 1 free-range egg, lightly beaten Method Preheat the oven to 220C/200C Fan/Gas 7.Unroll the pastry onto a baking tray with the longest edge of the pastry facing you.Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal.Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Remove from the oven and set aside to cool on a wire rack. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Unroll the pastry onto a baking tray with the longest edge of the pastry facing you. Unroll the pastry onto a baking tray with the longest edge of the pastry facing you. Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Scatter the manchego over the right-hand half of the pastry. Top the cheese with 10–12 slices of chorizo and sprinkle with chilli flakes. Fold over the remaining pastry and flatten with your hands. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal. Turn the pastry 45 degrees so it sits in the middle of the baking paper. Lightly roll with a rolling pin to seal. Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Cut the pastry into 1cm/½in pieces and twist 4–5 times. Brush the twists with the beaten egg and bake in the oven for 15–20 minutes, or until risen and golden. Remove from the oven and set aside to cool on a wire rack. Remove from the oven and set aside to cool on a wire rack. Recipe tips Or, for another twist Spread 2 tablespoons of wholegrain mustard over the right-hand half of the pastry. Layer 10–12 slices of good-quality, smoked streaky bacon over the mustard. Scatter over 100g/3½oz grated gruyère cheese. Fold over the pastry and continue as above. Or, for a vegetarian twist... Place the jar of yeast extract in a bowl of boiling water for a couple of minutes. Spread 2 tablespoons over the right-hand half of the pastry. Scatter over 100g/3½oz grated mature cheddar. Fold over the pastry and continue as above."
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} | 01b3f3aea94bee1fedfd8c743294f13caa04ec19fdbc1eaa0a8598bdc8578e14 | Luxe potato skin gratin recipe
An average of 2.0 out of 5 stars from 23 ratings I save all my potato peelings for moments like this. As I cook through the week, I put the peelings in the freezer so I can make dishes using ingredients that would otherwise be thrown out or composted. This recipe makes a gratin like you would make with potato slices, but I like it better this way because the skins have more texture, plus you still get that delicious, creamy goodness of a good old gratin. butter, for greasing1kg/2lb 4oz potato skins (defrosted if they are frozen) 300ml/10fl oz full-fat milk3 garlic cloves, crushed4 tbsp onion powder2 tbsp freshly ground black pepper300ml/10fl oz double cream100g/3½oz Parmesan, gratedsalt butter, for greasing 1kg/2lb 4oz potato skins (defrosted if they are frozen) 300ml/10fl oz full-fat milk 3 garlic cloves, crushed 4 tbsp onion powder 2 tbsp freshly ground black pepper 300ml/10fl oz double cream 100g/3½oz Parmesan, grated salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Recipe tips If you have carrot, parsnip or beetroot peelings, use them in the gratin. You don’t have to be limited to just potato skins. This is perfect as a side for a roast dinner or with a slab of grilled salmon. | {
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"title": "Luxe potato skin gratin recipe",
"content": "An average of 2.0 out of 5 stars from 23 ratings I save all my potato peelings for moments like this. As I cook through the week, I put the peelings in the freezer so I can make dishes using ingredients that would otherwise be thrown out or composted. This recipe makes a gratin like you would make with potato slices, but I like it better this way because the skins have more texture, plus you still get that delicious, creamy goodness of a good old gratin. butter, for greasing1kg/2lb 4oz potato skins (defrosted if they are frozen) 300ml/10fl oz full-fat milk3 garlic cloves, crushed4 tbsp onion powder2 tbsp freshly ground black pepper300ml/10fl oz double cream100g/3½oz Parmesan, gratedsalt butter, for greasing 1kg/2lb 4oz potato skins (defrosted if they are frozen) 300ml/10fl oz full-fat milk 3 garlic cloves, crushed 4 tbsp onion powder 2 tbsp freshly ground black pepper 300ml/10fl oz double cream 100g/3½oz Parmesan, grated salt Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a rectangular, deep roasting tin. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Lay the potato skins out on a clean tea towel and pat with kitchen paper to thoroughly dry them. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Pour the milk into a saucepan and add the garlic, onion powder and black pepper. Bring to the boil and then take off the heat. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Add the potato skins to the milk mixture, then the cream. Season well with salt and stir together. Transfer to the roasting tin. Leave to sit for 10 minutes for the liquid to settle. Sprinkle over the cheese and bake for 40–45 minutes. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Leave to rest for at least 30 minutes before eating. This allows enough time for the cream to absorb into the potato skins and for everything to thicken up. Recipe tips If you have carrot, parsnip or beetroot peelings, use them in the gratin. You don’t have to be limited to just potato skins. This is perfect as a side for a roast dinner or with a slab of grilled salmon."
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} | 16a5a1b36c26e61bfdb14bbe7f37e644ecf835d1af2e19b934723f61cd41f399 | Mary Berry's Christmas vegetable gratin recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_vegetable_56071_16x9.jpg Mary Berry’s vegetable gratin brings potatoes and carrots together in a dish that’s rich, creamy, colourful and full of flavour. butter, for greasing and frying4 banana shallots, thinly sliced lengthways350g/12oz carrots, peeled and sliced into thin batons 850g/1lb 14oz potatoes (such as Maris Piper, Rooster or King Edward), peeled450ml/16fl oz vegetable stock 300ml/½ pint double cream 75g/2½oz Parmesan (or a similar vegetarian hard cheese), grated 1 tbsp chopped fresh parsleysalt and freshly ground black pepper butter, for greasing and frying 4 banana shallots, thinly sliced lengthways 350g/12oz carrots, peeled and sliced into thin batons 850g/1lb 14oz potatoes (such as Maris Piper, Rooster or King Edward), peeled 450ml/16fl oz vegetable stock 300ml/½ pint double cream 75g/2½oz Parmesan (or a similar vegetarian hard cheese), grated 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish. Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft. Add the carrots and stir together for 30 seconds. Spoon into the buttered dish. Season with salt and pepper.Thinly slice the potatoes into discs about the thickness of a £1 coin. Pour a third of the stock and a third of the cream over the carrots and shallots. Arrange half the potatoes on top. Season and pour over another third of the stock and cream. Push the vegetables down into the liquid. Arrange the remaining potatoes in neat overlapping rows over the top. Season and pour over the remaining stock and cream. Push down, then sprinkle over the cheese. Cover the dish with foil.Bake for about 30 minutes, until the potatoes around the edge of the dish are soft. Remove the foil and cook for a further 25 minutes, or until all the vegetables are cooked through and the top is golden-brown. Scatter over the parsley to serve. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish. Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft. Add the carrots and stir together for 30 seconds. Spoon into the buttered dish. Season with salt and pepper. Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft. Add the carrots and stir together for 30 seconds. Spoon into the buttered dish. Season with salt and pepper. Thinly slice the potatoes into discs about the thickness of a £1 coin. Thinly slice the potatoes into discs about the thickness of a £1 coin. Pour a third of the stock and a third of the cream over the carrots and shallots. Arrange half the potatoes on top. Season and pour over another third of the stock and cream. Push the vegetables down into the liquid. Arrange the remaining potatoes in neat overlapping rows over the top. Season and pour over the remaining stock and cream. Push down, then sprinkle over the cheese. Cover the dish with foil. Pour a third of the stock and a third of the cream over the carrots and shallots. Arrange half the potatoes on top. Season and pour over another third of the stock and cream. Push the vegetables down into the liquid. Arrange the remaining potatoes in neat overlapping rows over the top. Season and pour over the remaining stock and cream. Push down, then sprinkle over the cheese. Cover the dish with foil. Bake for about 30 minutes, until the potatoes around the edge of the dish are soft. Remove the foil and cook for a further 25 minutes, or until all the vegetables are cooked through and the top is golden-brown. Scatter over the parsley to serve. Bake for about 30 minutes, until the potatoes around the edge of the dish are soft. Remove the foil and cook for a further 25 minutes, or until all the vegetables are cooked through and the top is golden-brown. Scatter over the parsley to serve. | {
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"title": "Mary Berry's Christmas vegetable gratin recipe",
"content": "An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_vegetable_56071_16x9.jpg Mary Berry’s vegetable gratin brings potatoes and carrots together in a dish that’s rich, creamy, colourful and full of flavour. butter, for greasing and frying4 banana shallots, thinly sliced lengthways350g/12oz carrots, peeled and sliced into thin batons 850g/1lb 14oz potatoes (such as Maris Piper, Rooster or King Edward), peeled450ml/16fl oz vegetable stock 300ml/½ pint double cream 75g/2½oz Parmesan (or a similar vegetarian hard cheese), grated 1 tbsp chopped fresh parsleysalt and freshly ground black pepper butter, for greasing and frying 4 banana shallots, thinly sliced lengthways 350g/12oz carrots, peeled and sliced into thin batons 850g/1lb 14oz potatoes (such as Maris Piper, Rooster or King Edward), peeled 450ml/16fl oz vegetable stock 300ml/½ pint double cream 75g/2½oz Parmesan (or a similar vegetarian hard cheese), grated 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish. Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft. Add the carrots and stir together for 30 seconds. Spoon into the buttered dish. Season with salt and pepper.Thinly slice the potatoes into discs about the thickness of a £1 coin. Pour a third of the stock and a third of the cream over the carrots and shallots. Arrange half the potatoes on top. Season and pour over another third of the stock and cream. Push the vegetables down into the liquid. Arrange the remaining potatoes in neat overlapping rows over the top. Season and pour over the remaining stock and cream. Push down, then sprinkle over the cheese. Cover the dish with foil.Bake for about 30 minutes, until the potatoes around the edge of the dish are soft. Remove the foil and cook for a further 25 minutes, or until all the vegetables are cooked through and the top is golden-brown. Scatter over the parsley to serve. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish. Preheat the oven to 200C/180C Fan/Gas 6. Butter a 1.7–2 litre/3–3½ pint wide ovenproof dish. Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft. Add the carrots and stir together for 30 seconds. Spoon into the buttered dish. Season with salt and pepper. Melt a knob of butter in a frying pan, add the shallots and fry for about 5 minutes until soft. Add the carrots and stir together for 30 seconds. Spoon into the buttered dish. Season with salt and pepper. Thinly slice the potatoes into discs about the thickness of a £1 coin. Thinly slice the potatoes into discs about the thickness of a £1 coin. Pour a third of the stock and a third of the cream over the carrots and shallots. Arrange half the potatoes on top. Season and pour over another third of the stock and cream. Push the vegetables down into the liquid. Arrange the remaining potatoes in neat overlapping rows over the top. Season and pour over the remaining stock and cream. Push down, then sprinkle over the cheese. Cover the dish with foil. Pour a third of the stock and a third of the cream over the carrots and shallots. Arrange half the potatoes on top. Season and pour over another third of the stock and cream. Push the vegetables down into the liquid. Arrange the remaining potatoes in neat overlapping rows over the top. Season and pour over the remaining stock and cream. Push down, then sprinkle over the cheese. Cover the dish with foil. Bake for about 30 minutes, until the potatoes around the edge of the dish are soft. Remove the foil and cook for a further 25 minutes, or until all the vegetables are cooked through and the top is golden-brown. Scatter over the parsley to serve. Bake for about 30 minutes, until the potatoes around the edge of the dish are soft. Remove the foil and cook for a further 25 minutes, or until all the vegetables are cooked through and the top is golden-brown. Scatter over the parsley to serve."
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} | ebfad7f677c71fddae277fe4d7154fba44f1f7a24c048669b94fe97f08379093 | Chicory gratin recipe
An average of 4.6 out of 5 stars from 5 ratings A beloved classic of Belgian cooking; this is a simple, rustic family dish. The Comté cheese can be replaced by any British cheese. And, of course, omit the ham for a vegetarian version. 4 heads yellow chicory1 tbsp lemon juice1 tbsp sugar2 large pinches sea salt6 white peppercorns 4 heads yellow chicory 1 tbsp lemon juice 1 tbsp sugar 2 large pinches sea salt 6 white peppercorns 10g unsalted butter2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped 10g unsalted butter 2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped 35g/1¼oz unsalted butter35g/1¼oz plain flour450ml/16fl oz whole milk100g/3½oz Comté cheese, finely grated1 tbsp Dijon mustardpinch sea saltpinch freshly ground white pepper 35g/1¼oz unsalted butter 35g/1¼oz plain flour 450ml/16fl oz whole milk 100g/3½oz Comté cheese, finely grated 1 tbsp Dijon mustard pinch sea salt pinch freshly ground white pepper 4 slices cooked ham50g/1¾oz Comté cheese, finely grated 4 slices cooked ham 50g/1¾oz Comté cheese, finely grated Method For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel.Preheat the oven to 190C/170C Fan/Gas 5.For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish.Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required.To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown. For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness. For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish. For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish. Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens. Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required. To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown. To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown. | {
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"content": "An average of 4.6 out of 5 stars from 5 ratings A beloved classic of Belgian cooking; this is a simple, rustic family dish. The Comté cheese can be replaced by any British cheese. And, of course, omit the ham for a vegetarian version. 4 heads yellow chicory1 tbsp lemon juice1 tbsp sugar2 large pinches sea salt6 white peppercorns 4 heads yellow chicory 1 tbsp lemon juice 1 tbsp sugar 2 large pinches sea salt 6 white peppercorns 10g unsalted butter2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped 10g unsalted butter 2 small Swiss chard stalks with leaves, stalks chopped into 1cm pieces; leaves roughly chopped 35g/1¼oz unsalted butter35g/1¼oz plain flour450ml/16fl oz whole milk100g/3½oz Comté cheese, finely grated1 tbsp Dijon mustardpinch sea saltpinch freshly ground white pepper 35g/1¼oz unsalted butter 35g/1¼oz plain flour 450ml/16fl oz whole milk 100g/3½oz Comté cheese, finely grated 1 tbsp Dijon mustard pinch sea salt pinch freshly ground white pepper 4 slices cooked ham50g/1¾oz Comté cheese, finely grated 4 slices cooked ham 50g/1¾oz Comté cheese, finely grated Method For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel.Preheat the oven to 190C/170C Fan/Gas 5.For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish.Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required.To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown. For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness. For the chicory, put it in a medium saucepan and add the lemon juice, sugar, salt, peppercorns and enough water to barely cover. Place on a medium heat and cover with a circle of baking paper and a lid smaller than the diameter of the pan (this is to keep the chicory submerged). Bring to the boil, then simmer for 45–60 minutes. It is important to cook the chicory slowly to remove most of its bitterness. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel. Lift the chicory onto a wire rack to drain and cool. Once cool, gently press out any extra moisture with a tea towel. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish. For the chard, put the butter and 100ml/3½fl oz water in a saucepan on a high heat. Cook the stalks for 20 minutes, adding more water if necessary. Once tender, lift them out and cook the leaves for 3 minutes in the same water. Strain, mix the stalks and leaves and arrange in a small gratin dish. Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens. Meanwhile, make the cheese sauce. In a small saucepan on a medium heat, melt the butter. Add the flour, whisk until smooth and cook to a nutty blonde colour. Take the pan off the heat, whisk in the milk and return to the heat. Cook for at least 4 minutes, stirring constantly with the whisk until the sauce thickens. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required. Add the cheese and mustard and cook for 3 minutes, stirring, until the cheese has fully melted. Remove from the heat, taste and season if required. To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown. To assemble the gratin, fold the ham slices in half and arrange one chicory head on each slice. Pack tightly in the gratin dish on top of the chard. Spoon over the cheese sauce and sprinkle with the remaining cheese. Bake in the top of the oven for 25 minutes until golden-brown."
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} | 597b47e05b752b73a15389516b0bcdd0b0b722d9e5b516fe7a4ba15617ecef86 | Cheesy leek and potatoes recipe
Microwave cheesy leek and potatoes An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_cheesy_leek_88372_16x9.jpg A simple, quick and satisfying gratin-style supper that’s given a touch of indulgence with the addition of a little cream. Serve just as it is or with some bread for mopping up all the delicious sauce. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.47 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 250g/9oz potatoes, well washed and cut into roughly 2.5cm/1in chunks100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube1 medium leek, around 150g/5½oz, trimmed and thinly sliced4 tbsp double cream25g/1oz cheddar cheese, finely gratedground black pepperpinch paprika (optional)fresh bread, to serve 250g/9oz potatoes, well washed and cut into roughly 2.5cm/1in chunks 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube 1 medium leek, around 150g/5½oz, trimmed and thinly sliced 4 tbsp double cream 25g/1oz cheddar cheese, finely grated ground black pepper pinch paprika (optional) fresh bread, to serve Method Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer.Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.)Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock.Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like. Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer. Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer. Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.) Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.) Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock. Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock. Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like. Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like. Recipe tips For a more traditional finish, simply place the dish (as long as it is flameproof) under a hot grill until the topping is lightly browned. If you have any small pieces of bacon, ham or chorizo handy, try adding to the dish halfway through the potato cooking time. You can use sliced broccoli florets or any green leafy vegetable instead of the leek if you like. This recipe has been costed using two slices of wholemeal bread from the store cupboard but you can use any bread you have handy. | {
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"content": "Microwave cheesy leek and potatoes An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/microwave_cheesy_leek_88372_16x9.jpg A simple, quick and satisfying gratin-style supper that’s given a touch of indulgence with the addition of a little cream. Serve just as it is or with some bread for mopping up all the delicious sauce. This recipe is part of a budget microwave meal plan for one. In March 2023, it was costed at an average total of £1.47 when checking prices at four UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 250g/9oz potatoes, well washed and cut into roughly 2.5cm/1in chunks100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube1 medium leek, around 150g/5½oz, trimmed and thinly sliced4 tbsp double cream25g/1oz cheddar cheese, finely gratedground black pepperpinch paprika (optional)fresh bread, to serve 250g/9oz potatoes, well washed and cut into roughly 2.5cm/1in chunks 100ml/3½fl oz hot chicken or vegetable stock, made with ½ stock cube 1 medium leek, around 150g/5½oz, trimmed and thinly sliced 4 tbsp double cream 25g/1oz cheddar cheese, finely grated ground black pepper pinch paprika (optional) fresh bread, to serve Method Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer.Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.)Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock.Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like. Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer. Put the potatoes in a medium, shallow microwaveable dish. It will need to be wide enough for the potato chunks to sit in a single layer. Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.) Pour over the stock and season with ground black pepper. Cover with a microwaveable lid or plate and cook on HIGH for 4 minutes 30 seconds (1000W) 5 minutes 30 seconds (800W), or until the potatoes are just softened, stirring halfway. (Check with the tip of a knife, it should slide in easily.) Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock. Scatter the leek on top, season with black pepper and cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the leek has softened. Toss lightly with the potatoes and stock. Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like. Drizzle with the cream and toss lightly before scattering the cheese over the top. Sprinkle with a little paprika, if using. Cook on HIGH for 2 minutes (1000W), 2 minutes 30 seconds (800W), or until the cheese melts. Sprinkle with more ground black pepper and serve with bread if you like. Recipe tips For a more traditional finish, simply place the dish (as long as it is flameproof) under a hot grill until the topping is lightly browned. If you have any small pieces of bacon, ham or chorizo handy, try adding to the dish halfway through the potato cooking time. You can use sliced broccoli florets or any green leafy vegetable instead of the leek if you like. This recipe has been costed using two slices of wholemeal bread from the store cupboard but you can use any bread you have handy."
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} | 53286c6ded5c4c433790ab330efb6423d758b08594c2039da1fbb622e8adf9de | Mexican-inspired mac and cheese recipe
An average of 4.2 out of 5 stars from 5 ratings This mac and cheese is given a Mexican feel with the addition of chipotle chillies and pickled jalapeños for the garnish. 85g/3oz unsalted butter 3 garlic cloves, sliced 75g/2¾oz plain flour 750ml/1¼ pint semi-skimmed milk 250ml/9fl oz evaporated milk 1 bay leaf 150g/5½oz Old Winchester cheese, grated 150g/5½oz raw cow’s milk mature cheddar, grated150g/5½oz Cornish yarg cheese, grated 500g/1lb 2oz macaroni 3 dried chipotle chillies, rehydrated and chopped 4 deep-fried shallots, to serve50g/1¾oz panko breadcrumbs, toasted, to serve 85g/3oz unsalted butter 3 garlic cloves, sliced 75g/2¾oz plain flour 750ml/1¼ pint semi-skimmed milk 250ml/9fl oz evaporated milk 1 bay leaf 150g/5½oz Old Winchester cheese, grated 150g/5½oz raw cow’s milk mature cheddar, grated 150g/5½oz Cornish yarg cheese, grated 500g/1lb 2oz macaroni 3 dried chipotle chillies, rehydrated and chopped 4 deep-fried shallots, to serve 50g/1¾oz panko breadcrumbs, toasted, to serve 2 tsp picked oregano leaves2 tbsp pickled jalapeños, sliced1 red chillie, sliced 3 pickled onions, sliced 2 tsp picked oregano leaves 2 tbsp pickled jalapeños, sliced 1 red chillie, sliced 3 pickled onions, sliced Method To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4.Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. To make the garnish, mix all of the ingredients together in a bowl. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve. To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4. To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4. Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. To make the garnish, mix all of the ingredients together in a bowl. To make the garnish, mix all of the ingredients together in a bowl. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve. | {
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"title": "Mexican-inspired mac and cheese recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings This mac and cheese is given a Mexican feel with the addition of chipotle chillies and pickled jalapeños for the garnish. 85g/3oz unsalted butter 3 garlic cloves, sliced 75g/2¾oz plain flour 750ml/1¼ pint semi-skimmed milk 250ml/9fl oz evaporated milk 1 bay leaf 150g/5½oz Old Winchester cheese, grated 150g/5½oz raw cow’s milk mature cheddar, grated150g/5½oz Cornish yarg cheese, grated 500g/1lb 2oz macaroni 3 dried chipotle chillies, rehydrated and chopped 4 deep-fried shallots, to serve50g/1¾oz panko breadcrumbs, toasted, to serve 85g/3oz unsalted butter 3 garlic cloves, sliced 75g/2¾oz plain flour 750ml/1¼ pint semi-skimmed milk 250ml/9fl oz evaporated milk 1 bay leaf 150g/5½oz Old Winchester cheese, grated 150g/5½oz raw cow’s milk mature cheddar, grated 150g/5½oz Cornish yarg cheese, grated 500g/1lb 2oz macaroni 3 dried chipotle chillies, rehydrated and chopped 4 deep-fried shallots, to serve 50g/1¾oz panko breadcrumbs, toasted, to serve 2 tsp picked oregano leaves2 tbsp pickled jalapeños, sliced1 red chillie, sliced 3 pickled onions, sliced 2 tsp picked oregano leaves 2 tbsp pickled jalapeños, sliced 1 red chillie, sliced 3 pickled onions, sliced Method To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4.Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. To make the garnish, mix all of the ingredients together in a bowl. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve. To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4. To make the mac and cheese, preheat the oven to 180C/160C Fan/Gas 4. Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Melt the butter in a saucepan and add the garlic and fry for 1–2 minutes. Whisk in the flour. Slowly pour in the milk and condensed milk, whisking all the time, and add the bay leaf. Boil for a few minutes, then add most of the cheese and stir until melted. Reserve some cheese for the topping. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. Meanwhile, cook the macaroni in a saucepan of boiling water according to packet instructions, drain and toss into the cheese mixture. Stir in the chipotle chillies. Tip into a baking dish and scatter over the remaining cheese. Bake for 20 minutes or until golden. To make the garnish, mix all of the ingredients together in a bowl. To make the garnish, mix all of the ingredients together in a bowl. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve. To serve, crush the shallots with the panko breadcrumbs and scatter over the top of the mac and cheese. Garnish with the oregano mixture and serve."
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} | 11901f24f599a3f480d183e9e20d0c8807c02490907d5bb168d538ce4fc56820 | Braised beef with Comté macaroni recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/braised_beef_with_comt_48114_16x9.jpg A rich and creamy macaroni cheese, with braised beef and Comté for that extra level of luxury. 4 tbsp olive oil500g/1lb 2oz braising steak1 onion, cut into quarters1 carrot, peeled and halved 1 head garlic, cut in half2 celery sticks, chopped2 tbsp tomato purée 300ml/10fl oz Burgundy red wine 1 star anise 1 bay leaf ½ bunch fresh thyme 500ml/18fl oz beef stock, or enough just to cover 4 tbsp olive oil 500g/1lb 2oz braising steak 1 onion, cut into quarters 1 carrot, peeled and halved 1 head garlic, cut in half 2 celery sticks, chopped 2 tbsp tomato purée 300ml/10fl oz Burgundy red wine 1 star anise 1 bay leaf ½ bunch fresh thyme 500ml/18fl oz beef stock, or enough just to cover 25g/1oz unsalted butter 25g/1oz plain flour500ml/18fl oz warm milk 250g/9oz Comté, gratedfew gratings fresh nutmeg200g/7oz cooked macaroni 50g/1¾oz grated Parmesan50g/1¾oz breadcrumbs salt and freshly ground black pepper 25g/1oz unsalted butter 25g/1oz plain flour 500ml/18fl oz warm milk 250g/9oz Comté, grated few gratings fresh nutmeg 200g/7oz cooked macaroni 50g/1¾oz grated Parmesan 50g/1¾oz breadcrumbs salt and freshly ground black pepper Method To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside.To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes. To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside. To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes. | {
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"title": "Braised beef with Comté macaroni 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/braised_beef_with_comt_48114_16x9.jpg A rich and creamy macaroni cheese, with braised beef and Comté for that extra level of luxury. 4 tbsp olive oil500g/1lb 2oz braising steak1 onion, cut into quarters1 carrot, peeled and halved 1 head garlic, cut in half2 celery sticks, chopped2 tbsp tomato purée 300ml/10fl oz Burgundy red wine 1 star anise 1 bay leaf ½ bunch fresh thyme 500ml/18fl oz beef stock, or enough just to cover 4 tbsp olive oil 500g/1lb 2oz braising steak 1 onion, cut into quarters 1 carrot, peeled and halved 1 head garlic, cut in half 2 celery sticks, chopped 2 tbsp tomato purée 300ml/10fl oz Burgundy red wine 1 star anise 1 bay leaf ½ bunch fresh thyme 500ml/18fl oz beef stock, or enough just to cover 25g/1oz unsalted butter 25g/1oz plain flour500ml/18fl oz warm milk 250g/9oz Comté, gratedfew gratings fresh nutmeg200g/7oz cooked macaroni 50g/1¾oz grated Parmesan50g/1¾oz breadcrumbs salt and freshly ground black pepper 25g/1oz unsalted butter 25g/1oz plain flour 500ml/18fl oz warm milk 250g/9oz Comté, grated few gratings fresh nutmeg 200g/7oz cooked macaroni 50g/1¾oz grated Parmesan 50g/1¾oz breadcrumbs salt and freshly ground black pepper Method To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside.To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes. To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. To make the beef, heat a large casserole dish over high heat, add the olive oil and once hot brown off the beef. Once brown all over remove from the pan and set aside. Add the onion, carrot, garlic and celery and fry until well browned. Add the tomato purée and wine. Reduce by half and then add the beef back to the pan along with the herbs and enough stock to almost cover. Cook slowly for around 2 hours or until very tender. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside. Remove the meat from the casserole. Continue to cook the sauce to reduce and then strain. Pull the meat apart into a gratin dish and spoon over the reduced stock. Set aside. To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. To make the cheese macaroni, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Melt the butter in a large saucepan. Whisk in the flour and then whisk in the warm milk. Cook out for a few minutes before adding the Comté. Season with salt and pepper and add the nutmeg. Stir in the cooked pasta. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes. Spoon this mixture over the top of the meat in the gratin dish. Sprinkle over the Parmesan and breadcrumbs. Bake for 25–30 minutes."
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} | 8bc545f94beaa31dc0a966b2cbf29a543e39cd65ac6fda2f74d5e5495aa3006f | Kimchi macaroni and cheese recipe
An average of 3.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kimchi_mac_and_cheese_33245_16x9.jpg Use homemade or shop-bought kimchi to make this comforting mac 'n' cheese. The kimchi cuts through the richness and delivers a delicious kick. 350g/12oz dried macaroni75g/2¾oz unsalted butter20g/¾oz plain flour150ml/5fl oz full-fat milk400g/14oz mixed cheeses (blue, goat's, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain flour 150ml/5fl oz full-fat milk 400g/14oz mixed cheeses (blue, goat's, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped 50g/1¾oz butter100g/3½oz panko breadcrumbs2 tbsp roughly chopped flatleaf parsley 50g/1¾oz butter 100g/3½oz panko breadcrumbs 2 tbsp roughly chopped flatleaf parsley Method Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately. Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside. Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately. | {
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"title": "Kimchi macaroni and cheese recipe",
"content": "An average of 3.6 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kimchi_mac_and_cheese_33245_16x9.jpg Use homemade or shop-bought kimchi to make this comforting mac 'n' cheese. The kimchi cuts through the richness and delivers a delicious kick. 350g/12oz dried macaroni75g/2¾oz unsalted butter20g/¾oz plain flour150ml/5fl oz full-fat milk400g/14oz mixed cheeses (blue, goat's, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped 350g/12oz dried macaroni 75g/2¾oz unsalted butter 20g/¾oz plain flour 150ml/5fl oz full-fat milk 400g/14oz mixed cheeses (blue, goat's, cheddar, Parmesan), grated 450ml/16fl oz double cream 250g/9oz kimchi, roughly chopped 50g/1¾oz butter100g/3½oz panko breadcrumbs2 tbsp roughly chopped flatleaf parsley 50g/1¾oz butter 100g/3½oz panko breadcrumbs 2 tbsp roughly chopped flatleaf parsley Method Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside.Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately. Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside. Bring a saucepan of lightly salted water to the boil. Add the macaroni and cook according to packet instructions until al dente. Drain well and set aside. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Melt the butter in a saucepan over a medium heat. Whisk in the flour and cook the mixture for just under 1 minute. Whisk in the milk gradually, making sure to stir well so that no lumps form. Bring the mixture to the boil then reduce the heat and cook for 10–15 minutes until you have a thickened and smooth sauce, whisking constantly. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. Remove the sauce from the heat, add the cheeses and cream, and stir until the cheese has melted and everything is well combined. Stir in the kimchi and macaroni and transfer to a large ovenproof dish. Keep warm in the oven. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately. To make the crust, melt the butter in a non-stick frying pan over a medium heat, then add the breadcrumbs. Keep tossing and stirring until golden. Remove the crumbs from the heat and sprinkle evenly over the mac and cheese, along with the chopped parsley. Serve immediately."
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} | 16f49c268a16888d92e9400d988346b9fe921843bb951d2cc655cb518b90ff68 | Rukmini's mac and cheese recipe
An average of 4.3 out of 5 stars from 3 ratings This quick and easy mac and cheese recipe is simple to throw together at the end of a busy day. 250g/9oz macaroni50g/1¾oz unsalted butter50g/1¾oz plain flour600ml/21fl oz full-fat milk2 tsp Dijon mustard100g/3½oz cheddar, grated, plus extra for the top100g/3½oz mozzarella, cubed75g/2½oz panko breadcrumbs1–2 tbsp olive oil, for drizzlingfreshly ground black pepper 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/21fl oz full-fat milk 2 tsp Dijon mustard 100g/3½oz cheddar, grated, plus extra for the top 100g/3½oz mozzarella, cubed 75g/2½oz panko breadcrumbs 1–2 tbsp olive oil, for drizzling freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside.Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce.Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined.Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside. Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside. Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce. Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce. Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined. Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined. Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling. Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling. | {
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"title": "Rukmini's mac and cheese recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings This quick and easy mac and cheese recipe is simple to throw together at the end of a busy day. 250g/9oz macaroni50g/1¾oz unsalted butter50g/1¾oz plain flour600ml/21fl oz full-fat milk2 tsp Dijon mustard100g/3½oz cheddar, grated, plus extra for the top100g/3½oz mozzarella, cubed75g/2½oz panko breadcrumbs1–2 tbsp olive oil, for drizzlingfreshly ground black pepper 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/21fl oz full-fat milk 2 tsp Dijon mustard 100g/3½oz cheddar, grated, plus extra for the top 100g/3½oz mozzarella, cubed 75g/2½oz panko breadcrumbs 1–2 tbsp olive oil, for drizzling freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside.Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce.Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined.Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside. Cook the macaroni in boiling salted water according to the packet instructions, then drain and set aside. Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce. Melt the butter in a large saucepan. When the butter starts to foam and sizzle, add the flour and cook for 1–2 minutes, stirring often. Gradually add the milk, whisking constantly until you have a smooth sauce. Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined. Remove the pan from the heat, add the mustard, cheeses and lots of black pepper and stir until melted and smooth. Add the cooked macaroni and stir again so everything is well combined. Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling. Pour the pasta and sauce into a large ovenproof dish and top with extra cheese and panko breadcrumbs. Drizzle with the olive oil and bake for 30 minutes until the top is golden and bubbling."
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} | 8c05127eb1362f5d2cd58d6d209a9bcd4d27fdb9284f627f9bee91f34a410df5 | Hairy Bikers' smoky macaroni cheese recipe
An average of 4.7 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_and_cheese_30155_16x9.jpg The Hairy Bikers give their macaroni cheese a smoky twist with chipotle paste and smoked cheddar. Delicious served with carnitas 750ml/1¼ pint milk1 bay leaf ½ onion3 cloves1 tsp allspice berries 750ml/1¼ pint milk 1 bay leaf ½ onion 3 cloves 1 tsp allspice berries 500g/1lb 2oz macaronisalt 500g/1lb 2oz macaroni salt 75g/2¾oz butter1 onion, finely diced2 garlic cloves, crushed1 tsp dried thyme75g/2¾oz plain flour100ml/3½fl oz white wine250ml/9fl oz chicken or ham hock stock1 tbsp chipotle paste200g/7oz smoked cheddar, grated200g/7oz mature cheddar, grated 75g/2¾oz butter 1 onion, finely diced 2 garlic cloves, crushed 1 tsp dried thyme 75g/2¾oz plain flour 100ml/3½fl oz white wine 250ml/9fl oz chicken or ham hock stock 1 tbsp chipotle paste 200g/7oz smoked cheddar, grated 200g/7oz mature cheddar, grated Method For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool.Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until just shy of al dente. Drain. Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste.Preheat the oven to 220C/200C Fan/Gas 7.Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30–35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls. For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool. For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool. Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until just shy of al dente. Drain. Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until just shy of al dente. Drain. Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste. Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30–35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls. Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30–35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls. | {
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"title": "Hairy Bikers' smoky macaroni cheese recipe",
"content": "An average of 4.7 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mac_and_cheese_30155_16x9.jpg The Hairy Bikers give their macaroni cheese a smoky twist with chipotle paste and smoked cheddar. Delicious served with carnitas 750ml/1¼ pint milk1 bay leaf ½ onion3 cloves1 tsp allspice berries 750ml/1¼ pint milk 1 bay leaf ½ onion 3 cloves 1 tsp allspice berries 500g/1lb 2oz macaronisalt 500g/1lb 2oz macaroni salt 75g/2¾oz butter1 onion, finely diced2 garlic cloves, crushed1 tsp dried thyme75g/2¾oz plain flour100ml/3½fl oz white wine250ml/9fl oz chicken or ham hock stock1 tbsp chipotle paste200g/7oz smoked cheddar, grated200g/7oz mature cheddar, grated 75g/2¾oz butter 1 onion, finely diced 2 garlic cloves, crushed 1 tsp dried thyme 75g/2¾oz plain flour 100ml/3½fl oz white wine 250ml/9fl oz chicken or ham hock stock 1 tbsp chipotle paste 200g/7oz smoked cheddar, grated 200g/7oz mature cheddar, grated Method For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool.Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until just shy of al dente. Drain. Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste.Preheat the oven to 220C/200C Fan/Gas 7.Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30–35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls. For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool. For the infused milk, pour the milk into a saucepan and add the bay leaf, onion, cloves and allspice. Bring almost to the boil then remove from the heat and leave to infuse and cool. Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until just shy of al dente. Drain. Bring a large saucepan of salted water to the boil. Add the macaroni and cook for 6–7 minutes, or until just shy of al dente. Drain. Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste. Meanwhile, make the sauce. Heat the butter in a large saucepan. Add the onion and cook until soft and translucent. Turn up the heat and let the onion brown a little. Add the garlic and thyme and cook for a further 2 minutes. Stir in the flour until you have a roux (it will be lumpy because of the onion). Pour in the wine. Stir to form a thick paste and gradually add the milk, stirring between each addition, until it is all incorporated and there is a smooth béchamel sauce. Pour in the chicken stock and stir in the chipotle paste. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30–35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls. Mix the smoked and mature cheddars together in a small bowl and add two thirds of the cheese to the sauce. Stir until the cheese is melted into the sauce and then add the macaroni. Stir to combine and transfer to a large baking dish. Sprinkle with the remaining cheese and bake for 30–35 minutes, until piping hot, browned and bubbling. Serve in warmed bowls."
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} | 4d731a864a36f9419ff4797f866b7368dfafdd8a36a3e16939aa3423547fb34f | Cyrus' mac and cheese recipe
An average of 4.0 out of 5 stars from 2 ratings This alternative take on a mac and cheese uses cauliflower purée to create a thick sauce and it is spiced up with green finger chillies and chilli powder. 300g/10½oz cauliflower florets (reserve the stems and trimmings)300g/10½oz dried macaroni 2 heaped tbsp butter, plus extra for greasing½ tsp cumin seeds 4 tbsp plain flour, sifted400ml/14fl oz full-fat milk 2–3 finger or bird’s eye green chillies, finely choppedpinch red chilli powder200–300g/7–10½oz cheddar, grated3–4 tsp hot English mustard 1 heaped tbsp chopped fresh coriander 3–4 tbsp fresh breadcrumbs salt and freshly ground black pepper 300g/10½oz cauliflower florets (reserve the stems and trimmings) 300g/10½oz dried macaroni 2 heaped tbsp butter, plus extra for greasing ½ tsp cumin seeds 4 tbsp plain flour, sifted 400ml/14fl oz full-fat milk 2–3 finger or bird’s eye green chillies, finely chopped pinch red chilli powder 200–300g/7–10½oz cheddar, grated 3–4 tsp hot English mustard 1 heaped tbsp chopped fresh coriander 3–4 tbsp fresh breadcrumbs salt and freshly ground black pepper Method Bring 1 litre/1¾ pints water to the boil in a large saucepan. Add a little salt and boil the florets for 4–5 minutes. Remove with a slotted spoon, refresh under cold water in a bowl and drain.Add the macaroni to the same pan and cook according to the packet instructions. Remove with a slotted spoon, refresh under cold water and drain. Mix with the cauliflower.Add the cauliflower trimmings and stems to the water and cook for 5 minutes until very soft. Remove the cauliflower trimmings and stems and blitz with some of the cooking water to create a purée. You need to have about 250–300ml/9–10fl oz cauliflower purée.Preheat the oven to 200C/180C Fan/Gas 6. Generously grease the inside of a large baking dish with butter.Melt the butter in a large saucepan and add the cumin seeds. Cook for 30 seconds, then take off the heat. Add the flour and stir in well. Whisk in the milk and some of the puréed cauliflower until well blended. Return the saucepan to the heat and stir well but gently with the whisk. From time to time, scrape with a spatula to ensure it is not sticking to the bottom. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of white sauce. Add the green chilli and chilli powder and season with salt and pepper. Stir half of the cheese into the sauce and mix until the cheese has melted and the sauce is smooth. Take off the heat and add the mustard, macaroni and cauliflower to the sauce. Mix well but gently. Add the coriander and check everything is well coated in sauce – if needed, add some more purée.Transfer the mixture to the baking dish. Combine the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately. Bring 1 litre/1¾ pints water to the boil in a large saucepan. Add a little salt and boil the florets for 4–5 minutes. Remove with a slotted spoon, refresh under cold water in a bowl and drain. Bring 1 litre/1¾ pints water to the boil in a large saucepan. Add a little salt and boil the florets for 4–5 minutes. Remove with a slotted spoon, refresh under cold water in a bowl and drain. Add the macaroni to the same pan and cook according to the packet instructions. Remove with a slotted spoon, refresh under cold water and drain. Mix with the cauliflower. Add the macaroni to the same pan and cook according to the packet instructions. Remove with a slotted spoon, refresh under cold water and drain. Mix with the cauliflower. Add the cauliflower trimmings and stems to the water and cook for 5 minutes until very soft. Remove the cauliflower trimmings and stems and blitz with some of the cooking water to create a purée. You need to have about 250–300ml/9–10fl oz cauliflower purée. Add the cauliflower trimmings and stems to the water and cook for 5 minutes until very soft. Remove the cauliflower trimmings and stems and blitz with some of the cooking water to create a purée. You need to have about 250–300ml/9–10fl oz cauliflower purée. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease the inside of a large baking dish with butter. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease the inside of a large baking dish with butter. Melt the butter in a large saucepan and add the cumin seeds. Cook for 30 seconds, then take off the heat. Add the flour and stir in well. Whisk in the milk and some of the puréed cauliflower until well blended. Return the saucepan to the heat and stir well but gently with the whisk. From time to time, scrape with a spatula to ensure it is not sticking to the bottom. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of white sauce. Add the green chilli and chilli powder and season with salt and pepper. Melt the butter in a large saucepan and add the cumin seeds. Cook for 30 seconds, then take off the heat. Add the flour and stir in well. Whisk in the milk and some of the puréed cauliflower until well blended. Return the saucepan to the heat and stir well but gently with the whisk. From time to time, scrape with a spatula to ensure it is not sticking to the bottom. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of white sauce. Add the green chilli and chilli powder and season with salt and pepper. Stir half of the cheese into the sauce and mix until the cheese has melted and the sauce is smooth. Take off the heat and add the mustard, macaroni and cauliflower to the sauce. Mix well but gently. Add the coriander and check everything is well coated in sauce – if needed, add some more purée. Stir half of the cheese into the sauce and mix until the cheese has melted and the sauce is smooth. Take off the heat and add the mustard, macaroni and cauliflower to the sauce. Mix well but gently. Add the coriander and check everything is well coated in sauce – if needed, add some more purée. Transfer the mixture to the baking dish. Combine the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately. Transfer the mixture to the baking dish. Combine the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately. | {
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"title": "Cyrus' mac and cheese recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings This alternative take on a mac and cheese uses cauliflower purée to create a thick sauce and it is spiced up with green finger chillies and chilli powder. 300g/10½oz cauliflower florets (reserve the stems and trimmings)300g/10½oz dried macaroni 2 heaped tbsp butter, plus extra for greasing½ tsp cumin seeds 4 tbsp plain flour, sifted400ml/14fl oz full-fat milk 2–3 finger or bird’s eye green chillies, finely choppedpinch red chilli powder200–300g/7–10½oz cheddar, grated3–4 tsp hot English mustard 1 heaped tbsp chopped fresh coriander 3–4 tbsp fresh breadcrumbs salt and freshly ground black pepper 300g/10½oz cauliflower florets (reserve the stems and trimmings) 300g/10½oz dried macaroni 2 heaped tbsp butter, plus extra for greasing ½ tsp cumin seeds 4 tbsp plain flour, sifted 400ml/14fl oz full-fat milk 2–3 finger or bird’s eye green chillies, finely chopped pinch red chilli powder 200–300g/7–10½oz cheddar, grated 3–4 tsp hot English mustard 1 heaped tbsp chopped fresh coriander 3–4 tbsp fresh breadcrumbs salt and freshly ground black pepper Method Bring 1 litre/1¾ pints water to the boil in a large saucepan. Add a little salt and boil the florets for 4–5 minutes. Remove with a slotted spoon, refresh under cold water in a bowl and drain.Add the macaroni to the same pan and cook according to the packet instructions. Remove with a slotted spoon, refresh under cold water and drain. Mix with the cauliflower.Add the cauliflower trimmings and stems to the water and cook for 5 minutes until very soft. Remove the cauliflower trimmings and stems and blitz with some of the cooking water to create a purée. You need to have about 250–300ml/9–10fl oz cauliflower purée.Preheat the oven to 200C/180C Fan/Gas 6. Generously grease the inside of a large baking dish with butter.Melt the butter in a large saucepan and add the cumin seeds. Cook for 30 seconds, then take off the heat. Add the flour and stir in well. Whisk in the milk and some of the puréed cauliflower until well blended. Return the saucepan to the heat and stir well but gently with the whisk. From time to time, scrape with a spatula to ensure it is not sticking to the bottom. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of white sauce. Add the green chilli and chilli powder and season with salt and pepper. Stir half of the cheese into the sauce and mix until the cheese has melted and the sauce is smooth. Take off the heat and add the mustard, macaroni and cauliflower to the sauce. Mix well but gently. Add the coriander and check everything is well coated in sauce – if needed, add some more purée.Transfer the mixture to the baking dish. Combine the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately. Bring 1 litre/1¾ pints water to the boil in a large saucepan. Add a little salt and boil the florets for 4–5 minutes. Remove with a slotted spoon, refresh under cold water in a bowl and drain. Bring 1 litre/1¾ pints water to the boil in a large saucepan. Add a little salt and boil the florets for 4–5 minutes. Remove with a slotted spoon, refresh under cold water in a bowl and drain. Add the macaroni to the same pan and cook according to the packet instructions. Remove with a slotted spoon, refresh under cold water and drain. Mix with the cauliflower. Add the macaroni to the same pan and cook according to the packet instructions. Remove with a slotted spoon, refresh under cold water and drain. Mix with the cauliflower. Add the cauliflower trimmings and stems to the water and cook for 5 minutes until very soft. Remove the cauliflower trimmings and stems and blitz with some of the cooking water to create a purée. You need to have about 250–300ml/9–10fl oz cauliflower purée. Add the cauliflower trimmings and stems to the water and cook for 5 minutes until very soft. Remove the cauliflower trimmings and stems and blitz with some of the cooking water to create a purée. You need to have about 250–300ml/9–10fl oz cauliflower purée. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease the inside of a large baking dish with butter. Preheat the oven to 200C/180C Fan/Gas 6. Generously grease the inside of a large baking dish with butter. Melt the butter in a large saucepan and add the cumin seeds. Cook for 30 seconds, then take off the heat. Add the flour and stir in well. Whisk in the milk and some of the puréed cauliflower until well blended. Return the saucepan to the heat and stir well but gently with the whisk. From time to time, scrape with a spatula to ensure it is not sticking to the bottom. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of white sauce. Add the green chilli and chilli powder and season with salt and pepper. Melt the butter in a large saucepan and add the cumin seeds. Cook for 30 seconds, then take off the heat. Add the flour and stir in well. Whisk in the milk and some of the puréed cauliflower until well blended. Return the saucepan to the heat and stir well but gently with the whisk. From time to time, scrape with a spatula to ensure it is not sticking to the bottom. Bring to the boil and simmer for a few minutes, adding more puréed cauliflower if needed, until it is the consistency of white sauce. Add the green chilli and chilli powder and season with salt and pepper. Stir half of the cheese into the sauce and mix until the cheese has melted and the sauce is smooth. Take off the heat and add the mustard, macaroni and cauliflower to the sauce. Mix well but gently. Add the coriander and check everything is well coated in sauce – if needed, add some more purée. Stir half of the cheese into the sauce and mix until the cheese has melted and the sauce is smooth. Take off the heat and add the mustard, macaroni and cauliflower to the sauce. Mix well but gently. Add the coriander and check everything is well coated in sauce – if needed, add some more purée. Transfer the mixture to the baking dish. Combine the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately. Transfer the mixture to the baking dish. Combine the remaining cheese with the breadcrumbs and sprinkle over the top. Bake for about 15–20 minutes until the topping is golden and crisp. Serve immediately."
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} | 1a719aff57c45c73efa04d70674e6d0fb6a7d75e41f0728bb322caf1b2e76f75 | Mo's mac and cheese recipe
An average of 5.0 out of 5 stars from 2 ratings This classic mac and cheese has a surprising topping – crushed cheesy corn puffs! 250g/9oz macaroni50g/1¾oz unsalted butter50g/1¾oz plain flour600ml/20fl oz full-fat milk50g/1¾oz mature cheddar, plus 30g/1oz for the top, grated50g/1¾oz Parmesan, plus 30g/1oz for the top, grated50g/1¾oz Red Leicester, plus 30g/1oz for the top, grated100g/3½oz mozzarella, torn100g/3½oz cheesy corn puffs, crushedsalt 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/20fl oz full-fat milk 50g/1¾oz mature cheddar, plus 30g/1oz for the top, grated 50g/1¾oz Parmesan, plus 30g/1oz for the top, grated 50g/1¾oz Red Leicester, plus 30g/1oz for the top, grated 100g/3½oz mozzarella, torn 100g/3½oz cheesy corn puffs, crushed salt Method Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside.Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Bake in the oven for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside. Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes. | {
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"title": "Mo's mac and cheese recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This classic mac and cheese has a surprising topping – crushed cheesy corn puffs! 250g/9oz macaroni50g/1¾oz unsalted butter50g/1¾oz plain flour600ml/20fl oz full-fat milk50g/1¾oz mature cheddar, plus 30g/1oz for the top, grated50g/1¾oz Parmesan, plus 30g/1oz for the top, grated50g/1¾oz Red Leicester, plus 30g/1oz for the top, grated100g/3½oz mozzarella, torn100g/3½oz cheesy corn puffs, crushedsalt 250g/9oz macaroni 50g/1¾oz unsalted butter 50g/1¾oz plain flour 600ml/20fl oz full-fat milk 50g/1¾oz mature cheddar, plus 30g/1oz for the top, grated 50g/1¾oz Parmesan, plus 30g/1oz for the top, grated 50g/1¾oz Red Leicester, plus 30g/1oz for the top, grated 100g/3½oz mozzarella, torn 100g/3½oz cheesy corn puffs, crushed salt Method Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside.Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Bake in the oven for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Bring a saucepan of lightly salted water to the boil and cook the pasta according to the packet instructions. Drain and set aside. Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Melt the butter in a large saucepan, add the flour and cook for 1–2 minutes. Gradually add the milk, whisking all the time until there is a smooth sauce. Add the cheeses and stir until melted. Add the pasta to the sauce and mix. Pour the mac and cheese into a large ovenproof dish and top with the remaining cheeses and corn puffs. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes."
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} | 945e73de4d116d414aae9d5d249d965455fabe87473140203c1a24e1bafb6759 | Lobster mac 'n' cheese recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lobster_mac_n_cheese_90457_16x9.jpg Macaroni and cheese gets the deluxe treatment with the addition of lobster. Frozen lobster works fine, and you can use as much as your budget will allow. 300g/10½oz macaronisalt, to taste4 cooked lobster tails, shell on100ml/3½fl oz white wine750ml/1¼ pint milk1 bay leaf slice onion1 tbsp vegetable oil50g/1¾oz butter1 onion, finely diced50g/1¾oz bacon lardons 2 garlic cloves, sliced1 sprig thyme, leaves only60g/2¼oz plain flour1 tsp mustard powder¼ tsp cayenne pepper75g/2½oz cheddar, grated75g/2½oz gruyère, grated50g/1¾oz fresh breadcrumbs 300g/10½oz macaroni salt, to taste 4 cooked lobster tails, shell on 100ml/3½fl oz white wine 750ml/1¼ pint milk 1 bay leaf slice onion 1 tbsp vegetable oil 50g/1¾oz butter 1 onion, finely diced 50g/1¾oz bacon lardons 2 garlic cloves, sliced 1 sprig thyme, leaves only 60g/2¼oz plain flour 1 tsp mustard powder ¼ tsp cayenne pepper 75g/2½oz cheddar, grated 75g/2½oz gruyère, grated 50g/1¾oz fresh breadcrumbs 2 cooked lobster tailsknob of butter2 tbsp brandy 2 cooked lobster tails knob of butter 2 tbsp brandy Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine.Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion.Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown. Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted.Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish. Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling.To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine. Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion. Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion. Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown. Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown. Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted. Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted. Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish. Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish. Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling. Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling. To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve. To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve. | {
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"url": "https://www.bbc.co.uk/food/recipes/lobster_mac_n_cheese_90457",
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"title": "Lobster mac 'n' cheese recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lobster_mac_n_cheese_90457_16x9.jpg Macaroni and cheese gets the deluxe treatment with the addition of lobster. Frozen lobster works fine, and you can use as much as your budget will allow. 300g/10½oz macaronisalt, to taste4 cooked lobster tails, shell on100ml/3½fl oz white wine750ml/1¼ pint milk1 bay leaf slice onion1 tbsp vegetable oil50g/1¾oz butter1 onion, finely diced50g/1¾oz bacon lardons 2 garlic cloves, sliced1 sprig thyme, leaves only60g/2¼oz plain flour1 tsp mustard powder¼ tsp cayenne pepper75g/2½oz cheddar, grated75g/2½oz gruyère, grated50g/1¾oz fresh breadcrumbs 300g/10½oz macaroni salt, to taste 4 cooked lobster tails, shell on 100ml/3½fl oz white wine 750ml/1¼ pint milk 1 bay leaf slice onion 1 tbsp vegetable oil 50g/1¾oz butter 1 onion, finely diced 50g/1¾oz bacon lardons 2 garlic cloves, sliced 1 sprig thyme, leaves only 60g/2¼oz plain flour 1 tsp mustard powder ¼ tsp cayenne pepper 75g/2½oz cheddar, grated 75g/2½oz gruyère, grated 50g/1¾oz fresh breadcrumbs 2 cooked lobster tailsknob of butter2 tbsp brandy 2 cooked lobster tails knob of butter 2 tbsp brandy Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine.Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion.Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown. Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted.Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish. Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling.To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Preheat the oven to 200C/180C Fan/Gas 6. Bring a large saucepan of water to the boil and salt it generously. Add the macaroni and cook for 8-10 minutes, or until just shy of al dente. Drain well. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine. Separate the lobster flesh from the tails, chop into bite-sized chunks and set aside. Put the shells in a saucepan and heat on a high heat. Pour in the white wine and allow to bubble fiercely. Remove from the heat and strain, discarding the shells and reserving the wine. Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion. Put the milk, bay leaf and onion slice into a saucepan. Heat slowly, until the milk is just below boiling point, then remove from the heat. Set aside. Leave the milk to infuse with the bay leaf and onion. Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown. Heat the oil and butter in a large saucepan. Add the diced onion and bacon and fry until the onion is lightly caramelised and the bacon is crisp and brown. Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted. Add the garlic and thyme, then stir in the flour, mustard powder and cayenne. Stir until you have a roux (it will be lumpy because of the onion and bacon), then gradually add the milk, stirring between each addition, until it is all incorporated and you have a béchamel sauce. Add 50g/1¾oz each of the two types of cheeses and the reserved wine and stir on a low heat until the cheese has melted. Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish. Mix the sauce with the macaroni and stir in the lobster meat. Pour into a large, shallow ovenproof dish. Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling. Mix the breadcrumbs with the remaining cheese. Sprinkle this over the macaroni. Bake in the oven for 30-35 minutes, or until it is piping hot, browned and bubbling. To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve. To garnish, heat a frying pan over a high heat. When hot add the butter and the lobster tails. Cook for 1 minute on each side until warmed through. Add the brandy and light with a match to flambé. (CAUTION: Keep well back from the flames and allow to die down before serving.) Remove the lobster tails from the pan and cut lengthwise. Place on top of the macaroni cheese and serve."
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} | bb1a9948248ff04dfd929423c82b4c59c51b7614244964df7621600cba89a4d4 | Toast toppings three ways recipe
An average of 0.0 out of 5 stars from 0 ratings Prue Leith shows you how to jazz up your toast in three ways. Kale, burrata tapenade on sourdough, potted shrimps with pickled fennel or gammon and pineapple on walnut bread. large handful roughly chopped curly kale leaves½ red chilli, finely chopped1 garlic clove, crushedextra virgin olive oil2 slices sourdough bread2 tsp black olive tapenade1 burrata, drained ½ tsp coriander seeds, toasted and slightly crushed large handful roughly chopped curly kale leaves ½ red chilli, finely chopped 1 garlic clove, crushed extra virgin olive oil 2 slices sourdough bread 2 tsp black olive tapenade 1 burrata, drained ½ tsp coriander seeds, toasted and slightly crushed 2 thick slices wholemeal bread2 jars or tubs potted shrimps, defrosted if frozenfew rocket leaves¼ fennel bulb, thinly sliced50ml/2fl oz apple cider vinegar½ tsp coriander seeds, lightly crushed 2 thick slices wholemeal bread 2 jars or tubs potted shrimps, defrosted if frozen few rocket leaves ¼ fennel bulb, thinly sliced 50ml/2fl oz apple cider vinegar ½ tsp coriander seeds, lightly crushed 150g/5½oz fresh pineapple, finely chopped1 tbsp mango chutney 1 tsp chopped parsley leaves½ tsp finely chopped red chilli1 lemon, juice only2 x 1cm thick gammon steaks2 slices walnut bread, toasted 150g/5½oz fresh pineapple, finely chopped 1 tbsp mango chutney 1 tsp chopped parsley leaves ½ tsp finely chopped red chilli 1 lemon, juice only 2 x 1cm thick gammon steaks 2 slices walnut bread, toasted Method To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan. Stir-fry for 4–5 minutes, until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat.Toast the sourdough bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top. Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt.To make the potted shrimp with pickled fennel on wholemeal toast, place the fennel slices, vinegar, 50ml/2fl oz water and coriander seeds in a small saucepan and bring to the boil. Simmer for 2 minutes, then allow to cool. Put the shrimp pots into the microwave for 20 seconds or so until the butter is half melted. Meanwhile, toast the bread and turn the potted shrimp out onto the toast. Remove the fennel from the pickling liquor and place on top of the shrimp along with the rocket. To make the gammon and pineapple on walnut bread, mix the pineapple, mango chutney, parsley, chilli and lemon juice together in a bowl. Preheat the grill to its highest setting and line the grill tray with foil. Grill one side of the steaks for 3 minutes to part-cook them. Turn them over and generously top with the salsa, leveling the top. When the pineapple is just beginning to brown, and the gammon is firm to the touch, lift it from the tray and onto the toasted walnut bread. To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan. Stir-fry for 4–5 minutes, until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat. To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan. Stir-fry for 4–5 minutes, until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat. Toast the sourdough bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top. Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt. Toast the sourdough bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top. Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt. To make the potted shrimp with pickled fennel on wholemeal toast, place the fennel slices, vinegar, 50ml/2fl oz water and coriander seeds in a small saucepan and bring to the boil. Simmer for 2 minutes, then allow to cool. To make the potted shrimp with pickled fennel on wholemeal toast, place the fennel slices, vinegar, 50ml/2fl oz water and coriander seeds in a small saucepan and bring to the boil. Simmer for 2 minutes, then allow to cool. Put the shrimp pots into the microwave for 20 seconds or so until the butter is half melted. Put the shrimp pots into the microwave for 20 seconds or so until the butter is half melted. Meanwhile, toast the bread and turn the potted shrimp out onto the toast. Remove the fennel from the pickling liquor and place on top of the shrimp along with the rocket. Meanwhile, toast the bread and turn the potted shrimp out onto the toast. Remove the fennel from the pickling liquor and place on top of the shrimp along with the rocket. To make the gammon and pineapple on walnut bread, mix the pineapple, mango chutney, parsley, chilli and lemon juice together in a bowl. To make the gammon and pineapple on walnut bread, mix the pineapple, mango chutney, parsley, chilli and lemon juice together in a bowl. Preheat the grill to its highest setting and line the grill tray with foil. Grill one side of the steaks for 3 minutes to part-cook them. Turn them over and generously top with the salsa, leveling the top. When the pineapple is just beginning to brown, and the gammon is firm to the touch, lift it from the tray and onto the toasted walnut bread. Preheat the grill to its highest setting and line the grill tray with foil. Grill one side of the steaks for 3 minutes to part-cook them. Turn them over and generously top with the salsa, leveling the top. When the pineapple is just beginning to brown, and the gammon is firm to the touch, lift it from the tray and onto the toasted walnut bread. | {
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"title": "Toast toppings three ways recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Prue Leith shows you how to jazz up your toast in three ways. Kale, burrata tapenade on sourdough, potted shrimps with pickled fennel or gammon and pineapple on walnut bread. large handful roughly chopped curly kale leaves½ red chilli, finely chopped1 garlic clove, crushedextra virgin olive oil2 slices sourdough bread2 tsp black olive tapenade1 burrata, drained ½ tsp coriander seeds, toasted and slightly crushed large handful roughly chopped curly kale leaves ½ red chilli, finely chopped 1 garlic clove, crushed extra virgin olive oil 2 slices sourdough bread 2 tsp black olive tapenade 1 burrata, drained ½ tsp coriander seeds, toasted and slightly crushed 2 thick slices wholemeal bread2 jars or tubs potted shrimps, defrosted if frozenfew rocket leaves¼ fennel bulb, thinly sliced50ml/2fl oz apple cider vinegar½ tsp coriander seeds, lightly crushed 2 thick slices wholemeal bread 2 jars or tubs potted shrimps, defrosted if frozen few rocket leaves ¼ fennel bulb, thinly sliced 50ml/2fl oz apple cider vinegar ½ tsp coriander seeds, lightly crushed 150g/5½oz fresh pineapple, finely chopped1 tbsp mango chutney 1 tsp chopped parsley leaves½ tsp finely chopped red chilli1 lemon, juice only2 x 1cm thick gammon steaks2 slices walnut bread, toasted 150g/5½oz fresh pineapple, finely chopped 1 tbsp mango chutney 1 tsp chopped parsley leaves ½ tsp finely chopped red chilli 1 lemon, juice only 2 x 1cm thick gammon steaks 2 slices walnut bread, toasted Method To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan. Stir-fry for 4–5 minutes, until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat.Toast the sourdough bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top. Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt.To make the potted shrimp with pickled fennel on wholemeal toast, place the fennel slices, vinegar, 50ml/2fl oz water and coriander seeds in a small saucepan and bring to the boil. Simmer for 2 minutes, then allow to cool. Put the shrimp pots into the microwave for 20 seconds or so until the butter is half melted. Meanwhile, toast the bread and turn the potted shrimp out onto the toast. Remove the fennel from the pickling liquor and place on top of the shrimp along with the rocket. To make the gammon and pineapple on walnut bread, mix the pineapple, mango chutney, parsley, chilli and lemon juice together in a bowl. Preheat the grill to its highest setting and line the grill tray with foil. Grill one side of the steaks for 3 minutes to part-cook them. Turn them over and generously top with the salsa, leveling the top. When the pineapple is just beginning to brown, and the gammon is firm to the touch, lift it from the tray and onto the toasted walnut bread. To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan. Stir-fry for 4–5 minutes, until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat. To make the kale, chilli, burrata and tapenade on sourdough, put the kale, chilli, garlic, 1 tbsp olive oil and 2–3 tablespoons water into a wok or frying pan. Stir-fry for 4–5 minutes, until the water has evaporated and the kale is bright green and beginning to crisp up round the edges. Take off the heat. Toast the sourdough bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top. Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt. Toast the sourdough bread slices, spread thinly with the tapenade and drizzle a little olive oil over them. Put them on plates and arrange the kale on top. Divide the burrata into 4 and put 2 pieces on top of each kale-covered toast. Sprinkle with the coriander seeds and a pinch of salt. To make the potted shrimp with pickled fennel on wholemeal toast, place the fennel slices, vinegar, 50ml/2fl oz water and coriander seeds in a small saucepan and bring to the boil. Simmer for 2 minutes, then allow to cool. To make the potted shrimp with pickled fennel on wholemeal toast, place the fennel slices, vinegar, 50ml/2fl oz water and coriander seeds in a small saucepan and bring to the boil. Simmer for 2 minutes, then allow to cool. Put the shrimp pots into the microwave for 20 seconds or so until the butter is half melted. Put the shrimp pots into the microwave for 20 seconds or so until the butter is half melted. Meanwhile, toast the bread and turn the potted shrimp out onto the toast. Remove the fennel from the pickling liquor and place on top of the shrimp along with the rocket. Meanwhile, toast the bread and turn the potted shrimp out onto the toast. Remove the fennel from the pickling liquor and place on top of the shrimp along with the rocket. To make the gammon and pineapple on walnut bread, mix the pineapple, mango chutney, parsley, chilli and lemon juice together in a bowl. To make the gammon and pineapple on walnut bread, mix the pineapple, mango chutney, parsley, chilli and lemon juice together in a bowl. Preheat the grill to its highest setting and line the grill tray with foil. Grill one side of the steaks for 3 minutes to part-cook them. Turn them over and generously top with the salsa, leveling the top. When the pineapple is just beginning to brown, and the gammon is firm to the touch, lift it from the tray and onto the toasted walnut bread. Preheat the grill to its highest setting and line the grill tray with foil. Grill one side of the steaks for 3 minutes to part-cook them. Turn them over and generously top with the salsa, leveling the top. When the pineapple is just beginning to brown, and the gammon is firm to the touch, lift it from the tray and onto the toasted walnut bread."
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} | 8b18c6d834275898e1c1828939a603323f4738503906f545071c51993cfd753e | Cheese toastie with turkey gravy and mushrooms recipe
Cheese toastie with turkey gravy and mushroom sauce An average of 5.0 out of 5 stars from 1 rating Tom Parker Bowles luxurious cheese toastie is the ideal Boxing Day treat. Use yesterday's leftover gravy, or make your own with his simple recipe. 30g/1oz unsalted butter3 spring onions, sliced2 garlic cloves, finely chopped 250g/9oz mushrooms, finely sliced500ml/18fl oz vegetable stock3 tbsp white miso paste60ml/2¼fl oz double creamsalt and freshly ground black pepper 30g/1oz unsalted butter 3 spring onions, sliced 2 garlic cloves, finely chopped 250g/9oz mushrooms, finely sliced 500ml/18fl oz vegetable stock 3 tbsp white miso paste 60ml/2¼fl oz double cream salt and freshly ground black pepper 125ml/4fl oz white wine500ml/18fl oz turkey or chicken stockdash tabasco 125ml/4fl oz white wine 500ml/18fl oz turkey or chicken stock dash tabasco 2 slices sourdoughbutter, for spreading 200g/7oz grated cheddar, preferably Montgomery6 thin slices Ogleshield cheese, or gruyère/comté sliced pickles, patted dry with kitchen towel 2 slices sourdough butter, for spreading 200g/7oz grated cheddar, preferably Montgomery 6 thin slices Ogleshield cheese, or gruyère/comté sliced pickles, patted dry with kitchen towel 4 spring onions, finely chopped 4 spring onions, finely chopped Method To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes. Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes. Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside. To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid. Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve.Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread.Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside.Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side. To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes. To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes. Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes. Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes. Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside. Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside. To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid. Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve. To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid. Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve. Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread. Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread. Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside. Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside. Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side. Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side. | {
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"title": "Cheese toastie with turkey gravy and mushrooms recipe",
"content": "Cheese toastie with turkey gravy and mushroom sauce An average of 5.0 out of 5 stars from 1 rating Tom Parker Bowles luxurious cheese toastie is the ideal Boxing Day treat. Use yesterday's leftover gravy, or make your own with his simple recipe. 30g/1oz unsalted butter3 spring onions, sliced2 garlic cloves, finely chopped 250g/9oz mushrooms, finely sliced500ml/18fl oz vegetable stock3 tbsp white miso paste60ml/2¼fl oz double creamsalt and freshly ground black pepper 30g/1oz unsalted butter 3 spring onions, sliced 2 garlic cloves, finely chopped 250g/9oz mushrooms, finely sliced 500ml/18fl oz vegetable stock 3 tbsp white miso paste 60ml/2¼fl oz double cream salt and freshly ground black pepper 125ml/4fl oz white wine500ml/18fl oz turkey or chicken stockdash tabasco 125ml/4fl oz white wine 500ml/18fl oz turkey or chicken stock dash tabasco 2 slices sourdoughbutter, for spreading 200g/7oz grated cheddar, preferably Montgomery6 thin slices Ogleshield cheese, or gruyère/comté sliced pickles, patted dry with kitchen towel 2 slices sourdough butter, for spreading 200g/7oz grated cheddar, preferably Montgomery 6 thin slices Ogleshield cheese, or gruyère/comté sliced pickles, patted dry with kitchen towel 4 spring onions, finely chopped 4 spring onions, finely chopped Method To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes. Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes. Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside. To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid. Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve.Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread.Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside.Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side. To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes. To make the mushroom gravy, put a saucepan over a medium heat and heat the butter until foaming. Add the white parts of the spring onions and fry for 2 minutes, then add the garlic and cook for another 2 minutes. Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes. Add the mushrooms and cook until soft, about 2–3 minutes. Now add the stock and miso, bring to the boil then reduce heat and simmer for a few minutes. Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside. Add the cream and stir with a whisk until well incorporated. Season and finish with the spring onion greens scattered on top. Keep warm and set aside. To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid. Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve. To make the turkey gravy, take yesterday’s turkey roasting tray, place on the hob over a medium-high heat and deglaze with the white wine, scraping the bottom of the pan to dissolve all the sediment into the liquid. Add the stock and tabasco and cook until it has reduced and thickened. Strain and keep warm until ready to serve. Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread. Spread a generous amount of butter on the outside of each slice of sourdough. Mix the cheese and pickles, season, then pile in between the two slices of bread. Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside. Heat a heavy-based saucepan over a medium-high heat, then cook the toastie for a couple of minutes on each side, until cheese is oozing and bread is crisp and golden on the outside. Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side. Slice the toastie in half and place onto a serving plate, topping with the spring onions. Serve the gravy and mushroom sauce in jugs on the side."
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} | 05585d5292d773ff56177dd198c83537555f16742b33521b7b153c385bd1da72 | Welsh rarebit recipe
Perfect Welsh rarebit An average of 3.7 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfectwelshrarebit_13772_16x9.jpg Hugh Fearnley-Whittingstall shows you how to make Welsh rarebit - it's like cheese on toast but fancied up to make something really special. Simple and so satisfying! 50g/2oz flour50g/2oz butter250ml/9oz strong beer, warmed250g/9oz strong cheddar, grated2tsp English mustard2 tbsp Worcestershire sauceblack pepper4 large slices granary bread 50g/2oz flour 50g/2oz butter 250ml/9oz strong beer, warmed 250g/9oz strong cheddar, grated 2tsp English mustard 2 tbsp Worcestershire sauce black pepper 4 large slices granary bread Method In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling. | {
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"content": "Perfect Welsh rarebit An average of 3.7 out of 5 stars from 71 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/perfectwelshrarebit_13772_16x9.jpg Hugh Fearnley-Whittingstall shows you how to make Welsh rarebit - it's like cheese on toast but fancied up to make something really special. Simple and so satisfying! 50g/2oz flour50g/2oz butter250ml/9oz strong beer, warmed250g/9oz strong cheddar, grated2tsp English mustard2 tbsp Worcestershire sauceblack pepper4 large slices granary bread 50g/2oz flour 50g/2oz butter 250ml/9oz strong beer, warmed 250g/9oz strong cheddar, grated 2tsp English mustard 2 tbsp Worcestershire sauce black pepper 4 large slices granary bread Method In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. In a small saucepan melt the butter and make a roux with the flour. Cook for a couple of minutes, stirring to prevent the roux from burning. Stir in the warm beer by degrees, until you have a thick but smooth sauce. Add the grated cheese and stir until melted. You should now have a thick paste. Mix in the mustard and Worcestershire sauce and season well with black pepper. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling. Lightly toast and butter the bread, then pile up the cheesy mixture on each slice. Cook under a hot grill for a few minutes, until browned and bubbling."
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} | cfa333c27bd6de9e41ee1a1fe8b5d31762ebe00b0aa161f4d30b603f1e56ba79 | Hearty Welsh rarebit recipe
An average of 5.0 out of 5 stars from 1 rating Cheese on toast, but better! Eat straight away for an oozy, savoury snack. 30g/1oz unsalted butter20g/¾oz plain flour75ml/2½fl oz stout225g/8oz strong Cheddar, grated1½ tsp English mustard powder2 tsp Worcestershire sauce4 thick slices sourdough or other breadsalt and freshly ground black pepper 30g/1oz unsalted butter 20g/¾oz plain flour 75ml/2½fl oz stout 225g/8oz strong Cheddar, grated 1½ tsp English mustard powder 2 tsp Worcestershire sauce 4 thick slices sourdough or other bread salt and freshly ground black pepper Method Preheat the grill to high.Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute.Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste.Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden. Preheat the grill to high. Preheat the grill to high. Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute. Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute. Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste. Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste. Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden. Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden. | {
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"title": "Hearty Welsh rarebit recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cheese on toast, but better! Eat straight away for an oozy, savoury snack. 30g/1oz unsalted butter20g/¾oz plain flour75ml/2½fl oz stout225g/8oz strong Cheddar, grated1½ tsp English mustard powder2 tsp Worcestershire sauce4 thick slices sourdough or other breadsalt and freshly ground black pepper 30g/1oz unsalted butter 20g/¾oz plain flour 75ml/2½fl oz stout 225g/8oz strong Cheddar, grated 1½ tsp English mustard powder 2 tsp Worcestershire sauce 4 thick slices sourdough or other bread salt and freshly ground black pepper Method Preheat the grill to high.Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute.Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste.Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden. Preheat the grill to high. Preheat the grill to high. Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute. Melt the butter in a small pan over a medium heat. Add the flour and stir together, cooking for 1 minute. Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste. Whisk in the stout until there are no lumps. Add the cheese, a little at a time, stirring until it has melted into the sauce. Add the mustard powder and Worcestershire sauce and season to taste. Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden. Toast the bread and place on a baking tray. Top each slice of toast with a thick layer of the cheese mixture, ensuring it goes right to the edges. Place under the grill and cook until bubbling and golden."
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} | 3e6ba88a1c541d800409c731b28d95bdc5bb454a0d953c76264901d40fde26d7 | Rarebit recipe
An average of 3.0 out of 5 stars from 1 rating This rarebit is perfect comfort food for a cold day and makes an ideal work-from-home lunch. 50g/1¾oz unsalted butter, plus extra melted butter for brushing50g/1¾oz plain flour 240ml/8¾fl oz beer (ideally dark beer)280g/10oz mature cheddar, coarsely grated 2 tbsp Worcestershire sauce 2 tbsp snipped fresh chives2 heaped tsp English mustard (or mustard powder), or to taste2 garlic cloves, halved 4 thick slices sourdough bread, ideally day-old 50g/1¾oz unsalted butter, plus extra melted butter for brushing 50g/1¾oz plain flour 240ml/8¾fl oz beer (ideally dark beer) 280g/10oz mature cheddar, coarsely grated 2 tbsp Worcestershire sauce 2 tbsp snipped fresh chives 2 heaped tsp English mustard (or mustard powder), or to taste 2 garlic cloves, halved 4 thick slices sourdough bread, ideally day-old Method Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling. Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling. | {
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"content": "An average of 3.0 out of 5 stars from 1 rating This rarebit is perfect comfort food for a cold day and makes an ideal work-from-home lunch. 50g/1¾oz unsalted butter, plus extra melted butter for brushing50g/1¾oz plain flour 240ml/8¾fl oz beer (ideally dark beer)280g/10oz mature cheddar, coarsely grated 2 tbsp Worcestershire sauce 2 tbsp snipped fresh chives2 heaped tsp English mustard (or mustard powder), or to taste2 garlic cloves, halved 4 thick slices sourdough bread, ideally day-old 50g/1¾oz unsalted butter, plus extra melted butter for brushing 50g/1¾oz plain flour 240ml/8¾fl oz beer (ideally dark beer) 280g/10oz mature cheddar, coarsely grated 2 tbsp Worcestershire sauce 2 tbsp snipped fresh chives 2 heaped tsp English mustard (or mustard powder), or to taste 2 garlic cloves, halved 4 thick slices sourdough bread, ideally day-old Method Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling. Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Melt the butter over a medium heat in a small saucepan. Add the flour, stir everything together and cook for 1 minute to make a roux. Whisk in the beer and continue stirring to create a thick sauce. Add the cheese, a handful at a time, stirring to create a thick paste. Stir in the Worcestershire sauce and chives. Add the mustard a spoonful at a time, to taste. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling. Rub the garlic halves over each bread slice, then brush with melted butter. Preheat a grill to medium. Place a cast-iron grill pan over a medium heat and toast the bread slices until charred on one side. Flip the slices over and spread with the cheese mixture. Transfer to the grill and cook for a further 1–2 minutes or until golden brown and bubbling."
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} | a91ff8ba04567fddc9670ed43385e0c7946745d2b76c0a7283b913616742b607 | Smoked haddock with Welsh rarebit and remoulade recipe
An average of 3.7 out of 5 stars from 3 ratings This is a different take on a Welsh rarebit as, instead of the rarebit being served on bread or toast, it is served on smoked haddock. 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar12g/½oz plain flour½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus 1 free-range egg yolk 2 x 200g/7oz natural smoked haddock filletssalt and freshly ground black pepper 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar 12g/½oz plain flour ½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus 1 free-range egg yolk 2 x 200g/7oz natural smoked haddock fillets salt and freshly ground black pepper ¼ celeriac, peeled and diced large pinch salt 1 Braeburn apple, cored and diced splash cider vinegar 1 tsp wholegrain mustard 2 tbsp olive oil 2 tbsp chives, choppedsalt and freshly ground black pepper ¼ celeriac, peeled and diced large pinch salt 1 Braeburn apple, cored and diced splash cider vinegar 1 tsp wholegrain mustard 2 tbsp olive oil 2 tbsp chives, chopped salt and freshly ground black pepper Method To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6.To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. Serve the haddock with the remoulade. To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6. To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. Serve the haddock with the remoulade. Serve the haddock with the remoulade. | {
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"content": "An average of 3.7 out of 5 stars from 3 ratings This is a different take on a Welsh rarebit as, instead of the rarebit being served on bread or toast, it is served on smoked haddock. 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar12g/½oz plain flour½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus 1 free-range egg yolk 2 x 200g/7oz natural smoked haddock filletssalt and freshly ground black pepper 75ml/2½fl oz full-fat milk 350g/12oz mature cheddar 12g/½oz plain flour ½ tbsp English mustard powder 25g/1oz fresh or dried breadcrumbs few splashes Worcestershire sauce 1 free-range egg, plus 1 free-range egg yolk 2 x 200g/7oz natural smoked haddock fillets salt and freshly ground black pepper ¼ celeriac, peeled and diced large pinch salt 1 Braeburn apple, cored and diced splash cider vinegar 1 tsp wholegrain mustard 2 tbsp olive oil 2 tbsp chives, choppedsalt and freshly ground black pepper ¼ celeriac, peeled and diced large pinch salt 1 Braeburn apple, cored and diced splash cider vinegar 1 tsp wholegrain mustard 2 tbsp olive oil 2 tbsp chives, chopped salt and freshly ground black pepper Method To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6.To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. Serve the haddock with the remoulade. To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. To make the smoked haddock with Welsh rarebit, heat the milk and cheese in a saucepan until the cheese has melted. Add the flour, mustard and breadcrumbs. Beat until it comes away from the sides of the pan. Season with salt and pepper and add the Worcestershire sauce. Leave to cool and then beat in the egg and egg yolk. Chill in the fridge for about an hour before using. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6. Roll out the mixture on a work surface and cut to the size of the fish. Preheat a grill to high and place the rarebit-topped fish under the grill to blister before finishing off in the oven for 2–3 minutes at 200C/180C Fan/Gas 6. To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. To make the remoulade, place the celeriac in a colander and sprinkle with the salt. Leave for 20 minutes to soften. Rinse the salt off and place in a bowl. Mix with the apple, vinegar, mustard and oil. Season well and stir in the chives. Serve the haddock with the remoulade. Serve the haddock with the remoulade."
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} | 260afb331e0c3b4567cbaf2936ca81dc6dbfe728798d6c0c919b692700661b73 | Welsh rarebit on homemade crumpets recipe
An average of 4.7 out of 5 stars from 3 ratings Richard Bainbridge's festive Welsh rarebit features a Brussels sprout slaw and a gorgeous cranberry chutney. 400ml/14fl oz full-fat milk 1 tsp dried fast-action yeast 1 tbsp sugar ½ tsp bicarbonate of soda 300g/10½oz plain flour vegetable oil, for frying8–10 knobs salted butter 400ml/14fl oz full-fat milk 1 tsp dried fast-action yeast 1 tbsp sugar ½ tsp bicarbonate of soda 300g/10½oz plain flour vegetable oil, for frying 8–10 knobs salted butter 50g/1¾oz salted butter 50g/1¾oz plain flour 250ml/9fl oz IPA beer, warmed 250g/9oz mature cheddar, grated 2 tsp English mustard powder 1 tbsp Worcestershire sauce salt and freshly ground black pepper 50g/1¾oz salted butter 50g/1¾oz plain flour 250ml/9fl oz IPA beer, warmed 250g/9oz mature cheddar, grated 2 tsp English mustard powder 1 tbsp Worcestershire sauce salt and freshly ground black pepper 250g/9oz frozen cranberries100ml/3½fl oz cranberry juice or ginger beer80g/3oz red onion, roughly chopped1 garlic clove, crushed100ml/3½fl oz cider vinegar100g/3½oz light brown sugar1 cinnamon stick 1 thyme sprig 70ml/2½fl oz Armagnac 250g/9oz frozen cranberries 100ml/3½fl oz cranberry juice or ginger beer 80g/3oz red onion, roughly chopped 1 garlic clove, crushed 100ml/3½fl oz cider vinegar 100g/3½oz light brown sugar 1 cinnamon stick 1 thyme sprig 70ml/2½fl oz Armagnac 250g Brussels sprouts, finely sliced1 red chilli, roughly chopped2 sage leaves, finely chopped1 lime, juice only 250g Brussels sprouts, finely sliced 1 red chilli, roughly chopped 2 sage leaves, finely chopped 1 lime, juice only chopped fresh thyme, parsley or chivessalad leaves chopped fresh thyme, parsley or chives salad leaves Method To make the dough, warm the milk in a small saucepan to about 37C. Mix the yeast, sugar, bicarbonate of soda and flour together in a bowl and stir in the milk until it forms a loose batter consistency. Cover with cling film and leave in a warm place for about 45 minutes until doubled in size and bubbles form on top.Meanwhile, make the Welsh rarebit topping. Melt the butter in a large frying pan, add the flour and cook for approximately 2 minutes until it changes to a golden sand colour. Pour in the beer slowly and stir until it forms a smooth and thick custard consistency. Add the grated cheese and mix until it is incorporated. Stir in the mustard powder and Worcestershire sauce and season with salt and pepper. Leave to cool slightly and then place in a piping bag, or you can leave it in a bowl. Leave to cool in the fridge. To make the cranberry chutney, combine all the ingredients except for the Armagnac in a saucepan, bring to a boil then cook at a simmer until the mixture has the texture of jam. Remove from the heat, stir in the Armagnac and allow to cool. Season with salt and pepper. You can make this chutney 2 weeks in advance, and it will keep in a sealed jar for 3 months or more.To make the sprout slaw, mix all the ingredients in a bowl and set aside until ready to serve.Place 5cm/2in metal crumpet rings in a frying pan over a medium heat and then add a little vegetable oil to each ring in the pan. Add 2 tablespoons of crumpet dough to each ring, turn down the heat and cook for 4–5 minutes. Add a knob of salted butter to the top of the crumpets. Let the butter foam and wait for bubbles to form on top of the crumpets, then remove the pan from the heat and carefully ease the metal rings off. Remember that the crumpet rings will be hot! Preheat the grill to the hottest setting. Spread some of the cranberry chutney on top of the crumpets and top with some of the slaw. Pipe (or spoon) some of the Welsh rarebit mixture onto the top of each crumpet, then put the crumpets under the hot grill so the rarebit topping starts to bubble and glaze. Repeat this for all the crumpets and serve with the cranberry chutney, Brussels sprout slaw and fresh herbs. To make the dough, warm the milk in a small saucepan to about 37C. Mix the yeast, sugar, bicarbonate of soda and flour together in a bowl and stir in the milk until it forms a loose batter consistency. Cover with cling film and leave in a warm place for about 45 minutes until doubled in size and bubbles form on top. To make the dough, warm the milk in a small saucepan to about 37C. Mix the yeast, sugar, bicarbonate of soda and flour together in a bowl and stir in the milk until it forms a loose batter consistency. Cover with cling film and leave in a warm place for about 45 minutes until doubled in size and bubbles form on top. Meanwhile, make the Welsh rarebit topping. Melt the butter in a large frying pan, add the flour and cook for approximately 2 minutes until it changes to a golden sand colour. Pour in the beer slowly and stir until it forms a smooth and thick custard consistency. Add the grated cheese and mix until it is incorporated. Stir in the mustard powder and Worcestershire sauce and season with salt and pepper. Leave to cool slightly and then place in a piping bag, or you can leave it in a bowl. Leave to cool in the fridge. Meanwhile, make the Welsh rarebit topping. Melt the butter in a large frying pan, add the flour and cook for approximately 2 minutes until it changes to a golden sand colour. Pour in the beer slowly and stir until it forms a smooth and thick custard consistency. Add the grated cheese and mix until it is incorporated. Stir in the mustard powder and Worcestershire sauce and season with salt and pepper. Leave to cool slightly and then place in a piping bag, or you can leave it in a bowl. Leave to cool in the fridge. To make the cranberry chutney, combine all the ingredients except for the Armagnac in a saucepan, bring to a boil then cook at a simmer until the mixture has the texture of jam. Remove from the heat, stir in the Armagnac and allow to cool. Season with salt and pepper. You can make this chutney 2 weeks in advance, and it will keep in a sealed jar for 3 months or more. To make the cranberry chutney, combine all the ingredients except for the Armagnac in a saucepan, bring to a boil then cook at a simmer until the mixture has the texture of jam. Remove from the heat, stir in the Armagnac and allow to cool. Season with salt and pepper. You can make this chutney 2 weeks in advance, and it will keep in a sealed jar for 3 months or more. To make the sprout slaw, mix all the ingredients in a bowl and set aside until ready to serve. To make the sprout slaw, mix all the ingredients in a bowl and set aside until ready to serve. Place 5cm/2in metal crumpet rings in a frying pan over a medium heat and then add a little vegetable oil to each ring in the pan. Add 2 tablespoons of crumpet dough to each ring, turn down the heat and cook for 4–5 minutes. Add a knob of salted butter to the top of the crumpets. Let the butter foam and wait for bubbles to form on top of the crumpets, then remove the pan from the heat and carefully ease the metal rings off. Remember that the crumpet rings will be hot! Place 5cm/2in metal crumpet rings in a frying pan over a medium heat and then add a little vegetable oil to each ring in the pan. Add 2 tablespoons of crumpet dough to each ring, turn down the heat and cook for 4–5 minutes. Add a knob of salted butter to the top of the crumpets. Let the butter foam and wait for bubbles to form on top of the crumpets, then remove the pan from the heat and carefully ease the metal rings off. Remember that the crumpet rings will be hot! Preheat the grill to the hottest setting. Spread some of the cranberry chutney on top of the crumpets and top with some of the slaw. Pipe (or spoon) some of the Welsh rarebit mixture onto the top of each crumpet, then put the crumpets under the hot grill so the rarebit topping starts to bubble and glaze. Repeat this for all the crumpets and serve with the cranberry chutney, Brussels sprout slaw and fresh herbs. Preheat the grill to the hottest setting. Spread some of the cranberry chutney on top of the crumpets and top with some of the slaw. Pipe (or spoon) some of the Welsh rarebit mixture onto the top of each crumpet, then put the crumpets under the hot grill so the rarebit topping starts to bubble and glaze. Repeat this for all the crumpets and serve with the cranberry chutney, Brussels sprout slaw and fresh herbs. Recipe tips For this recipe, you will need 5cm/2in crumpet rings and ideally a piping bag for the rarebit topping. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings Richard Bainbridge's festive Welsh rarebit features a Brussels sprout slaw and a gorgeous cranberry chutney. 400ml/14fl oz full-fat milk 1 tsp dried fast-action yeast 1 tbsp sugar ½ tsp bicarbonate of soda 300g/10½oz plain flour vegetable oil, for frying8–10 knobs salted butter 400ml/14fl oz full-fat milk 1 tsp dried fast-action yeast 1 tbsp sugar ½ tsp bicarbonate of soda 300g/10½oz plain flour vegetable oil, for frying 8–10 knobs salted butter 50g/1¾oz salted butter 50g/1¾oz plain flour 250ml/9fl oz IPA beer, warmed 250g/9oz mature cheddar, grated 2 tsp English mustard powder 1 tbsp Worcestershire sauce salt and freshly ground black pepper 50g/1¾oz salted butter 50g/1¾oz plain flour 250ml/9fl oz IPA beer, warmed 250g/9oz mature cheddar, grated 2 tsp English mustard powder 1 tbsp Worcestershire sauce salt and freshly ground black pepper 250g/9oz frozen cranberries100ml/3½fl oz cranberry juice or ginger beer80g/3oz red onion, roughly chopped1 garlic clove, crushed100ml/3½fl oz cider vinegar100g/3½oz light brown sugar1 cinnamon stick 1 thyme sprig 70ml/2½fl oz Armagnac 250g/9oz frozen cranberries 100ml/3½fl oz cranberry juice or ginger beer 80g/3oz red onion, roughly chopped 1 garlic clove, crushed 100ml/3½fl oz cider vinegar 100g/3½oz light brown sugar 1 cinnamon stick 1 thyme sprig 70ml/2½fl oz Armagnac 250g Brussels sprouts, finely sliced1 red chilli, roughly chopped2 sage leaves, finely chopped1 lime, juice only 250g Brussels sprouts, finely sliced 1 red chilli, roughly chopped 2 sage leaves, finely chopped 1 lime, juice only chopped fresh thyme, parsley or chivessalad leaves chopped fresh thyme, parsley or chives salad leaves Method To make the dough, warm the milk in a small saucepan to about 37C. Mix the yeast, sugar, bicarbonate of soda and flour together in a bowl and stir in the milk until it forms a loose batter consistency. Cover with cling film and leave in a warm place for about 45 minutes until doubled in size and bubbles form on top.Meanwhile, make the Welsh rarebit topping. Melt the butter in a large frying pan, add the flour and cook for approximately 2 minutes until it changes to a golden sand colour. Pour in the beer slowly and stir until it forms a smooth and thick custard consistency. Add the grated cheese and mix until it is incorporated. Stir in the mustard powder and Worcestershire sauce and season with salt and pepper. Leave to cool slightly and then place in a piping bag, or you can leave it in a bowl. Leave to cool in the fridge. To make the cranberry chutney, combine all the ingredients except for the Armagnac in a saucepan, bring to a boil then cook at a simmer until the mixture has the texture of jam. Remove from the heat, stir in the Armagnac and allow to cool. Season with salt and pepper. You can make this chutney 2 weeks in advance, and it will keep in a sealed jar for 3 months or more.To make the sprout slaw, mix all the ingredients in a bowl and set aside until ready to serve.Place 5cm/2in metal crumpet rings in a frying pan over a medium heat and then add a little vegetable oil to each ring in the pan. Add 2 tablespoons of crumpet dough to each ring, turn down the heat and cook for 4–5 minutes. Add a knob of salted butter to the top of the crumpets. Let the butter foam and wait for bubbles to form on top of the crumpets, then remove the pan from the heat and carefully ease the metal rings off. Remember that the crumpet rings will be hot! Preheat the grill to the hottest setting. Spread some of the cranberry chutney on top of the crumpets and top with some of the slaw. Pipe (or spoon) some of the Welsh rarebit mixture onto the top of each crumpet, then put the crumpets under the hot grill so the rarebit topping starts to bubble and glaze. Repeat this for all the crumpets and serve with the cranberry chutney, Brussels sprout slaw and fresh herbs. To make the dough, warm the milk in a small saucepan to about 37C. Mix the yeast, sugar, bicarbonate of soda and flour together in a bowl and stir in the milk until it forms a loose batter consistency. Cover with cling film and leave in a warm place for about 45 minutes until doubled in size and bubbles form on top. To make the dough, warm the milk in a small saucepan to about 37C. Mix the yeast, sugar, bicarbonate of soda and flour together in a bowl and stir in the milk until it forms a loose batter consistency. Cover with cling film and leave in a warm place for about 45 minutes until doubled in size and bubbles form on top. Meanwhile, make the Welsh rarebit topping. Melt the butter in a large frying pan, add the flour and cook for approximately 2 minutes until it changes to a golden sand colour. Pour in the beer slowly and stir until it forms a smooth and thick custard consistency. Add the grated cheese and mix until it is incorporated. Stir in the mustard powder and Worcestershire sauce and season with salt and pepper. Leave to cool slightly and then place in a piping bag, or you can leave it in a bowl. Leave to cool in the fridge. Meanwhile, make the Welsh rarebit topping. Melt the butter in a large frying pan, add the flour and cook for approximately 2 minutes until it changes to a golden sand colour. Pour in the beer slowly and stir until it forms a smooth and thick custard consistency. Add the grated cheese and mix until it is incorporated. Stir in the mustard powder and Worcestershire sauce and season with salt and pepper. Leave to cool slightly and then place in a piping bag, or you can leave it in a bowl. Leave to cool in the fridge. To make the cranberry chutney, combine all the ingredients except for the Armagnac in a saucepan, bring to a boil then cook at a simmer until the mixture has the texture of jam. Remove from the heat, stir in the Armagnac and allow to cool. Season with salt and pepper. You can make this chutney 2 weeks in advance, and it will keep in a sealed jar for 3 months or more. To make the cranberry chutney, combine all the ingredients except for the Armagnac in a saucepan, bring to a boil then cook at a simmer until the mixture has the texture of jam. Remove from the heat, stir in the Armagnac and allow to cool. Season with salt and pepper. You can make this chutney 2 weeks in advance, and it will keep in a sealed jar for 3 months or more. To make the sprout slaw, mix all the ingredients in a bowl and set aside until ready to serve. To make the sprout slaw, mix all the ingredients in a bowl and set aside until ready to serve. Place 5cm/2in metal crumpet rings in a frying pan over a medium heat and then add a little vegetable oil to each ring in the pan. Add 2 tablespoons of crumpet dough to each ring, turn down the heat and cook for 4–5 minutes. Add a knob of salted butter to the top of the crumpets. Let the butter foam and wait for bubbles to form on top of the crumpets, then remove the pan from the heat and carefully ease the metal rings off. Remember that the crumpet rings will be hot! Place 5cm/2in metal crumpet rings in a frying pan over a medium heat and then add a little vegetable oil to each ring in the pan. Add 2 tablespoons of crumpet dough to each ring, turn down the heat and cook for 4–5 minutes. Add a knob of salted butter to the top of the crumpets. Let the butter foam and wait for bubbles to form on top of the crumpets, then remove the pan from the heat and carefully ease the metal rings off. Remember that the crumpet rings will be hot! Preheat the grill to the hottest setting. Spread some of the cranberry chutney on top of the crumpets and top with some of the slaw. Pipe (or spoon) some of the Welsh rarebit mixture onto the top of each crumpet, then put the crumpets under the hot grill so the rarebit topping starts to bubble and glaze. Repeat this for all the crumpets and serve with the cranberry chutney, Brussels sprout slaw and fresh herbs. Preheat the grill to the hottest setting. Spread some of the cranberry chutney on top of the crumpets and top with some of the slaw. Pipe (or spoon) some of the Welsh rarebit mixture onto the top of each crumpet, then put the crumpets under the hot grill so the rarebit topping starts to bubble and glaze. Repeat this for all the crumpets and serve with the cranberry chutney, Brussels sprout slaw and fresh herbs. Recipe tips For this recipe, you will need 5cm/2in crumpet rings and ideally a piping bag for the rarebit topping."
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An average of 4.4 out of 5 stars from 5 ratings When you’re cold, tired and hungry, nothing beats this posh cheese on toast. 25g/1oz butter 25g/1oz plain flour l00ml/3½fl oz strong, dark beer150g/5oz mature Cheddar cheese, grated1 free-range egg yolk1 tsp English mustard4 tsp Worcestershire saucepinch cayenne pepper4 thick slices wholemeal or granary breadfreshly ground black pepper 25g/1oz butter 25g/1oz plain flour l00ml/3½fl oz strong, dark beer 150g/5oz mature Cheddar cheese, grated 1 free-range egg yolk 1 tsp English mustard 4 tsp Worcestershire sauce pinch cayenne pepper 4 thick slices wholemeal or granary bread freshly ground black pepper Method Preheat the grill to high.Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling. Preheat the grill to high. Preheat the grill to high. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling. | {
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"title": "Easy Welsh rarebit recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings When you’re cold, tired and hungry, nothing beats this posh cheese on toast. 25g/1oz butter 25g/1oz plain flour l00ml/3½fl oz strong, dark beer150g/5oz mature Cheddar cheese, grated1 free-range egg yolk1 tsp English mustard4 tsp Worcestershire saucepinch cayenne pepper4 thick slices wholemeal or granary breadfreshly ground black pepper 25g/1oz butter 25g/1oz plain flour l00ml/3½fl oz strong, dark beer 150g/5oz mature Cheddar cheese, grated 1 free-range egg yolk 1 tsp English mustard 4 tsp Worcestershire sauce pinch cayenne pepper 4 thick slices wholemeal or granary bread freshly ground black pepper Method Preheat the grill to high.Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth.Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling. Preheat the grill to high. Preheat the grill to high. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth. Melt the butter in a non-stick saucepan and stir in the flour. Cook over a low heat for 30 seconds, stirring constantly. Slowly add the beer. Simmer for 2-3 minutes, stirring constantly until the sauce is thick and smooth. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Add the cheese, egg yolk, mustard, Worcestershire sauce and cayenne pepper, if using. Cook until the cheese melts, stirring constantly. Season with freshly ground black pepper and set aside to cool. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling. Place the bread on a baking tray lined with aluminium foil and toast on each side until golden-brown. Spread the cheese sauce thickly over the bread, making sure the slices are completely covered so the edges don’t burn. Return to the grill for 20-30 seconds longer until lightly browned and bubbling."
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} | f0fae3136a88955917d2a592f42238d6db0a3b879648d0e1d860d114d77d52a4 | Cottage pie recipe
Cottage pie with parsnips An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/comfortingcottagepie_14505_16x9.jpg An easy twist on a classic cottage pie recipe. James Martin gives his topping a bit of oomph with parsnips and a dash of horseradish. Each serving provides 780 kcal, 36g protein, 56g carbohydrates (of which 18g sugars), 43g fat (of which 21g saturates), 11g fibre and 1.5g salt. 1 tbsp olive oil 1 large onion, chopped 2 carrots, chopped 560g/1¼lb beef mince 400g tinned tomatoes 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves stripped 2 tbsp tomato purée salt and freshly ground black pepper 1 tbsp olive oil 1 large onion, chopped 2 carrots, chopped 560g/1¼lb beef mince 400g tinned tomatoes 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves stripped 2 tbsp tomato purée salt and freshly ground black pepper 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk Method Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown. | {
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"content": "Cottage pie with parsnips An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/comfortingcottagepie_14505_16x9.jpg An easy twist on a classic cottage pie recipe. James Martin gives his topping a bit of oomph with parsnips and a dash of horseradish. Each serving provides 780 kcal, 36g protein, 56g carbohydrates (of which 18g sugars), 43g fat (of which 21g saturates), 11g fibre and 1.5g salt. 1 tbsp olive oil 1 large onion, chopped 2 carrots, chopped 560g/1¼lb beef mince 400g tinned tomatoes 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves stripped 2 tbsp tomato purée salt and freshly ground black pepper 1 tbsp olive oil 1 large onion, chopped 2 carrots, chopped 560g/1¼lb beef mince 400g tinned tomatoes 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves stripped 2 tbsp tomato purée salt and freshly ground black pepper 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk 750g/1½ lb potatoes, peeled and chopped 225g/8oz parsnips, peeled and chopped 2 tsp creamed horseradish 75g/2½oz butter 55ml/2fl oz milk Method Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Heat the oil in a large pan. Add the onion and carrot and cook over a medium heat for 5 minutes, or until soft. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Add the minced beef and cook for 3 minutes, to brown. Add the tomatoes, purée, beef stock, bay leaf and thyme. Cover and simmer for 30 minutes. Season. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Meanwhile, to make the topping, boil the potatoes and parsnips in water until soft. Drain and mash with the butter and milk. Stir in the horseradish and season with salt and pepper. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown. Spoon the meat into an ovenproof dish. Top with the mash and bake for 30 minutes, or until golden brown."
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} | 7673427bc8205dcd15bfd1efd80508ff65ef4c47b2389a6f1e11c90a6aa89a69 | Smoked haddock rarebit with chicory and radish salad recipe
An average of 4.3 out of 5 stars from 6 ratings Welsh rarebit is essentially a very fancy version of cheese on toast. It’s the best kind, the kind made with careful precision, and everyone who is anyone has their own favourite way of making and eating it. In my recipe I like to flavour the cheese topping with mustard and Worcestershire sauce, and to mix in some poached smoked haddock for a little something extra. 2 x 150g/5½oz fillets of undyed smoked haddock, skin on, bones removed400ml/14fl oz whole milk25g/1oz butter25g/1oz plain flour1 tsp Worcestershire sauce1 tsp wholegrain mustard75g/2½oz mature cheddar, grated 1 free-range egg yolk4 large thick slices bread, e.g. sourdough or bloomersalt and freshly ground black pepper 2 x 150g/5½oz fillets of undyed smoked haddock, skin on, bones removed 400ml/14fl oz whole milk 25g/1oz butter 25g/1oz plain flour 1 tsp Worcestershire sauce 1 tsp wholegrain mustard 75g/2½oz mature cheddar, grated 1 free-range egg yolk 4 large thick slices bread, e.g. sourdough or bloomer salt and freshly ground black pepper 4–5 tbsp hazelnut oil2 tsp wholegrain mustard ½ lemon, juice only1 large handful radishes, trimmed and thinly sliced2 heads chicory, leaves separated, larger leaves tornsalt and freshly ground black pepper 4–5 tbsp hazelnut oil 2 tsp wholegrain mustard ½ lemon, juice only 1 large handful radishes, trimmed and thinly sliced 2 heads chicory, leaves separated, larger leaves torn salt and freshly ground black pepper Method Preheat the grill to a medium high heat. If you don’t have access to a grill, preheat the oven to 200C/180C Fan/Gas 6.Place a frying pan just big enough to fit the haddock on a medium heat. Put the haddock into the pan, skin side up, and pour over the milk. Bring to a gentle simmer and let the fish poach for 2–3 minutes. Remove from the pan, reserving the milk and set aside.Once cool enough to handle, peel away the skin from the fish and discard, then flake the fish into a bowl, in large chunks. Cover with cling film to keep warm.To prepare the salad, mix together the oil, mustard and lemon juice until combined. Season with salt and pepper. Melt the butter in a small, heavy-based saucepan over a medium heat. Add the flour and stir together, cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved poaching milk, bit by bit, until completely combined, then cook gently for 3–4 minutes, until fairly thick.Add the Worcestershire sauce, mustard and three-quarters of the cheddar and stir until the cheese has melted. Season as necessary. Remove from the heat and whisk in the egg yolk.Toast the bread until golden on both sides, then place the toast on a baking tray. Gently stir the flaked haddock into the rarebit sauce and divide between the pieces of toast. Top with the remaining cheese.Place under the preheated grill for 2–3 minutes, or until dark golden in colour. Alternatively, cook the rarebit in the hot oven for 10–15 minutes until golden.Mix the radishes and chicory in a bowl with the dressing and serve with the hot rarebit. Preheat the grill to a medium high heat. If you don’t have access to a grill, preheat the oven to 200C/180C Fan/Gas 6. Preheat the grill to a medium high heat. If you don’t have access to a grill, preheat the oven to 200C/180C Fan/Gas 6. Place a frying pan just big enough to fit the haddock on a medium heat. Put the haddock into the pan, skin side up, and pour over the milk. Bring to a gentle simmer and let the fish poach for 2–3 minutes. Remove from the pan, reserving the milk and set aside. Place a frying pan just big enough to fit the haddock on a medium heat. Put the haddock into the pan, skin side up, and pour over the milk. Bring to a gentle simmer and let the fish poach for 2–3 minutes. Remove from the pan, reserving the milk and set aside. Once cool enough to handle, peel away the skin from the fish and discard, then flake the fish into a bowl, in large chunks. Cover with cling film to keep warm. Once cool enough to handle, peel away the skin from the fish and discard, then flake the fish into a bowl, in large chunks. Cover with cling film to keep warm. To prepare the salad, mix together the oil, mustard and lemon juice until combined. Season with salt and pepper. To prepare the salad, mix together the oil, mustard and lemon juice until combined. Season with salt and pepper. Melt the butter in a small, heavy-based saucepan over a medium heat. Add the flour and stir together, cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved poaching milk, bit by bit, until completely combined, then cook gently for 3–4 minutes, until fairly thick. Melt the butter in a small, heavy-based saucepan over a medium heat. Add the flour and stir together, cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved poaching milk, bit by bit, until completely combined, then cook gently for 3–4 minutes, until fairly thick. Add the Worcestershire sauce, mustard and three-quarters of the cheddar and stir until the cheese has melted. Season as necessary. Remove from the heat and whisk in the egg yolk. Add the Worcestershire sauce, mustard and three-quarters of the cheddar and stir until the cheese has melted. Season as necessary. Remove from the heat and whisk in the egg yolk. Toast the bread until golden on both sides, then place the toast on a baking tray. Gently stir the flaked haddock into the rarebit sauce and divide between the pieces of toast. Top with the remaining cheese. Toast the bread until golden on both sides, then place the toast on a baking tray. Gently stir the flaked haddock into the rarebit sauce and divide between the pieces of toast. Top with the remaining cheese. Place under the preheated grill for 2–3 minutes, or until dark golden in colour. Alternatively, cook the rarebit in the hot oven for 10–15 minutes until golden. Place under the preheated grill for 2–3 minutes, or until dark golden in colour. Alternatively, cook the rarebit in the hot oven for 10–15 minutes until golden. Mix the radishes and chicory in a bowl with the dressing and serve with the hot rarebit. Mix the radishes and chicory in a bowl with the dressing and serve with the hot rarebit. | {
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"title": "Smoked haddock rarebit with chicory and radish salad recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings Welsh rarebit is essentially a very fancy version of cheese on toast. It’s the best kind, the kind made with careful precision, and everyone who is anyone has their own favourite way of making and eating it. In my recipe I like to flavour the cheese topping with mustard and Worcestershire sauce, and to mix in some poached smoked haddock for a little something extra. 2 x 150g/5½oz fillets of undyed smoked haddock, skin on, bones removed400ml/14fl oz whole milk25g/1oz butter25g/1oz plain flour1 tsp Worcestershire sauce1 tsp wholegrain mustard75g/2½oz mature cheddar, grated 1 free-range egg yolk4 large thick slices bread, e.g. sourdough or bloomersalt and freshly ground black pepper 2 x 150g/5½oz fillets of undyed smoked haddock, skin on, bones removed 400ml/14fl oz whole milk 25g/1oz butter 25g/1oz plain flour 1 tsp Worcestershire sauce 1 tsp wholegrain mustard 75g/2½oz mature cheddar, grated 1 free-range egg yolk 4 large thick slices bread, e.g. sourdough or bloomer salt and freshly ground black pepper 4–5 tbsp hazelnut oil2 tsp wholegrain mustard ½ lemon, juice only1 large handful radishes, trimmed and thinly sliced2 heads chicory, leaves separated, larger leaves tornsalt and freshly ground black pepper 4–5 tbsp hazelnut oil 2 tsp wholegrain mustard ½ lemon, juice only 1 large handful radishes, trimmed and thinly sliced 2 heads chicory, leaves separated, larger leaves torn salt and freshly ground black pepper Method Preheat the grill to a medium high heat. If you don’t have access to a grill, preheat the oven to 200C/180C Fan/Gas 6.Place a frying pan just big enough to fit the haddock on a medium heat. Put the haddock into the pan, skin side up, and pour over the milk. Bring to a gentle simmer and let the fish poach for 2–3 minutes. Remove from the pan, reserving the milk and set aside.Once cool enough to handle, peel away the skin from the fish and discard, then flake the fish into a bowl, in large chunks. Cover with cling film to keep warm.To prepare the salad, mix together the oil, mustard and lemon juice until combined. Season with salt and pepper. Melt the butter in a small, heavy-based saucepan over a medium heat. Add the flour and stir together, cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved poaching milk, bit by bit, until completely combined, then cook gently for 3–4 minutes, until fairly thick.Add the Worcestershire sauce, mustard and three-quarters of the cheddar and stir until the cheese has melted. Season as necessary. Remove from the heat and whisk in the egg yolk.Toast the bread until golden on both sides, then place the toast on a baking tray. Gently stir the flaked haddock into the rarebit sauce and divide between the pieces of toast. Top with the remaining cheese.Place under the preheated grill for 2–3 minutes, or until dark golden in colour. Alternatively, cook the rarebit in the hot oven for 10–15 minutes until golden.Mix the radishes and chicory in a bowl with the dressing and serve with the hot rarebit. Preheat the grill to a medium high heat. If you don’t have access to a grill, preheat the oven to 200C/180C Fan/Gas 6. Preheat the grill to a medium high heat. If you don’t have access to a grill, preheat the oven to 200C/180C Fan/Gas 6. Place a frying pan just big enough to fit the haddock on a medium heat. Put the haddock into the pan, skin side up, and pour over the milk. Bring to a gentle simmer and let the fish poach for 2–3 minutes. Remove from the pan, reserving the milk and set aside. Place a frying pan just big enough to fit the haddock on a medium heat. Put the haddock into the pan, skin side up, and pour over the milk. Bring to a gentle simmer and let the fish poach for 2–3 minutes. Remove from the pan, reserving the milk and set aside. Once cool enough to handle, peel away the skin from the fish and discard, then flake the fish into a bowl, in large chunks. Cover with cling film to keep warm. Once cool enough to handle, peel away the skin from the fish and discard, then flake the fish into a bowl, in large chunks. Cover with cling film to keep warm. To prepare the salad, mix together the oil, mustard and lemon juice until combined. Season with salt and pepper. To prepare the salad, mix together the oil, mustard and lemon juice until combined. Season with salt and pepper. Melt the butter in a small, heavy-based saucepan over a medium heat. Add the flour and stir together, cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved poaching milk, bit by bit, until completely combined, then cook gently for 3–4 minutes, until fairly thick. Melt the butter in a small, heavy-based saucepan over a medium heat. Add the flour and stir together, cooking for 4–5 minutes or until the mixture resembles ground almonds. Whisk in the reserved poaching milk, bit by bit, until completely combined, then cook gently for 3–4 minutes, until fairly thick. Add the Worcestershire sauce, mustard and three-quarters of the cheddar and stir until the cheese has melted. Season as necessary. Remove from the heat and whisk in the egg yolk. Add the Worcestershire sauce, mustard and three-quarters of the cheddar and stir until the cheese has melted. Season as necessary. Remove from the heat and whisk in the egg yolk. Toast the bread until golden on both sides, then place the toast on a baking tray. Gently stir the flaked haddock into the rarebit sauce and divide between the pieces of toast. Top with the remaining cheese. Toast the bread until golden on both sides, then place the toast on a baking tray. Gently stir the flaked haddock into the rarebit sauce and divide between the pieces of toast. Top with the remaining cheese. Place under the preheated grill for 2–3 minutes, or until dark golden in colour. Alternatively, cook the rarebit in the hot oven for 10–15 minutes until golden. Place under the preheated grill for 2–3 minutes, or until dark golden in colour. Alternatively, cook the rarebit in the hot oven for 10–15 minutes until golden. Mix the radishes and chicory in a bowl with the dressing and serve with the hot rarebit. Mix the radishes and chicory in a bowl with the dressing and serve with the hot rarebit."
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} | 298e3314c4f795d6a8ed2d1cf09eaeb08dbe46c0c5e27b391a3e2d14a2270029 | Cottage pie with leeks recipe
An average of 4.8 out of 5 stars from 4 ratings Leeks make a sweet addition to this cottage pie that was made to Lenny Henry's specification - complete with ketchup and Worcestershire sauce. 1 tbsp olive oil 1 large onion, chopped 1 medium carrot, chopped 560g/1¼lb beef mince1 x 400g/14oz can tomatoes 2 tbsp tomato purée 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves onlysalt and freshly ground black pepper1 tbsp tomato ketchup1 tbsp Worcestershire sauceknob butter2 leeks, chopped 1 tbsp olive oil 1 large onion, chopped 1 medium carrot, chopped 560g/1¼lb beef mince 1 x 400g/14oz can tomatoes 2 tbsp tomato purée 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves only salt and freshly ground black pepper 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce knob butter 2 leeks, chopped 4 large King Edward potatoessplash cream (to taste)large knob butter (to taste)salt and freshly ground black pepper 4 large King Edward potatoes splash cream (to taste) large knob butter (to taste) salt and freshly ground black pepper Method Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft. Add the minced beef to the pan and fry for a few minutes to brown the mince all over. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan. Simmer for 30 minutes. Season with salt and freshly ground black pepper.In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender.When the potatoes are cooked, drain the water and mash the potatoes well.Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid.In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured.Transfer the meat into an ovenproof dish and layer the leeks on top.Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot. Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft. Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft. Add the minced beef to the pan and fry for a few minutes to brown the mince all over. Add the minced beef to the pan and fry for a few minutes to brown the mince all over. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan. Simmer for 30 minutes. Season with salt and freshly ground black pepper. Simmer for 30 minutes. Season with salt and freshly ground black pepper. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender. When the potatoes are cooked, drain the water and mash the potatoes well. When the potatoes are cooked, drain the water and mash the potatoes well. Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5. Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid. In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured. In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured. Transfer the meat into an ovenproof dish and layer the leeks on top. Transfer the meat into an ovenproof dish and layer the leeks on top. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Cottage pie with leeks recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings Leeks make a sweet addition to this cottage pie that was made to Lenny Henry's specification - complete with ketchup and Worcestershire sauce. 1 tbsp olive oil 1 large onion, chopped 1 medium carrot, chopped 560g/1¼lb beef mince1 x 400g/14oz can tomatoes 2 tbsp tomato purée 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves onlysalt and freshly ground black pepper1 tbsp tomato ketchup1 tbsp Worcestershire sauceknob butter2 leeks, chopped 1 tbsp olive oil 1 large onion, chopped 1 medium carrot, chopped 560g/1¼lb beef mince 1 x 400g/14oz can tomatoes 2 tbsp tomato purée 290ml/10fl oz beef stock 1 bay leaf 1 sprig fresh thyme, leaves only salt and freshly ground black pepper 1 tbsp tomato ketchup 1 tbsp Worcestershire sauce knob butter 2 leeks, chopped 4 large King Edward potatoessplash cream (to taste)large knob butter (to taste)salt and freshly ground black pepper 4 large King Edward potatoes splash cream (to taste) large knob butter (to taste) salt and freshly ground black pepper Method Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft. Add the minced beef to the pan and fry for a few minutes to brown the mince all over. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan. Simmer for 30 minutes. Season with salt and freshly ground black pepper.In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender.When the potatoes are cooked, drain the water and mash the potatoes well.Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid.In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured.Transfer the meat into an ovenproof dish and layer the leeks on top.Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot. Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft. Heat the oil in a large lidded pan. Add the onion and carrot and fry over a medium heat for five minutes until soft. Add the minced beef to the pan and fry for a few minutes to brown the mince all over. Add the minced beef to the pan and fry for a few minutes to brown the mince all over. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan. Add the tomatoes, tomato purée, beef stock, bay leaf and thyme to the pan. Simmer for 30 minutes. Season with salt and freshly ground black pepper. Simmer for 30 minutes. Season with salt and freshly ground black pepper. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender. In the meantime, for the mash topping, chop the potatoes into quarters and boil in a pan of boiling salted water for about 10-15 minutes, until tender. When the potatoes are cooked, drain the water and mash the potatoes well. When the potatoes are cooked, drain the water and mash the potatoes well. Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5. Add cream, butter and salt and freshly ground black pepper to taste. Set aside. Preheat the oven to 190C/375F/Gas 5. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid. After 30 minutes cooking time, taste the meat, and add ketchup and Worcestershire sauce if desired. If the mixture is too wet, cook for a few more minutes to reduce the liquid. In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured. In a separate pan, heat a little butter. Add the leeks and fry until softened, but not coloured. Transfer the meat into an ovenproof dish and layer the leeks on top. Transfer the meat into an ovenproof dish and layer the leeks on top. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot. Arrange spoonfuls of the mash on top of the meat and leeks and use a wet spatula to smooth out the edges. Cook for about 30 minutes, until the potato is crisp and golden-brown around the edges. Serve hot."
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} | 3a7b8ac159cf2a03735bf77d6d42ccfa0b53f6da250889c5188ebd707b761d91 | Cottage pie with peas recipe
An average of 5.0 out of 5 stars from 6 ratings Cottage pie is ultimate comfort food, the perfect dish to warm you up on a winter's evening. 1.5kg/3lb 4oz baking potatoes75g/3oz butter150ml/5fl oz milkSalt and freshly ground black pepper 1.5kg/3lb 4oz baking potatoes 75g/3oz butter 150ml/5fl oz milk Salt and freshly ground black pepper 400ml/14fl oz beef stock200ml/7fl oz red wine75ml/3fl oz balsamic vinegar1 tbsp olive oil1 onion, peeled, finely chopped2 carrots, peeled, finely chopped750g/1lb 11oz beef mince1 tbsp plain flour1 bay leafSalt and freshly ground black pepper150g/5oz boiled peas, to serve 400ml/14fl oz beef stock 200ml/7fl oz red wine 75ml/3fl oz balsamic vinegar 1 tbsp olive oil 1 onion, peeled, finely chopped 2 carrots, peeled, finely chopped 750g/1lb 11oz beef mince 1 tbsp plain flour 1 bay leaf Salt and freshly ground black pepper 150g/5oz boiled peas, to serve Method Preheat the oven to 190C/375F/Gas 5.For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender.Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half.Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf.Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan.Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper.To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling.To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender. For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender. Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half. Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half. Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf. Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf. Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan. When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan. Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper. Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper. To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling. To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside. To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside. | {
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"title": "Cottage pie with peas recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings Cottage pie is ultimate comfort food, the perfect dish to warm you up on a winter's evening. 1.5kg/3lb 4oz baking potatoes75g/3oz butter150ml/5fl oz milkSalt and freshly ground black pepper 1.5kg/3lb 4oz baking potatoes 75g/3oz butter 150ml/5fl oz milk Salt and freshly ground black pepper 400ml/14fl oz beef stock200ml/7fl oz red wine75ml/3fl oz balsamic vinegar1 tbsp olive oil1 onion, peeled, finely chopped2 carrots, peeled, finely chopped750g/1lb 11oz beef mince1 tbsp plain flour1 bay leafSalt and freshly ground black pepper150g/5oz boiled peas, to serve 400ml/14fl oz beef stock 200ml/7fl oz red wine 75ml/3fl oz balsamic vinegar 1 tbsp olive oil 1 onion, peeled, finely chopped 2 carrots, peeled, finely chopped 750g/1lb 11oz beef mince 1 tbsp plain flour 1 bay leaf Salt and freshly ground black pepper 150g/5oz boiled peas, to serve Method Preheat the oven to 190C/375F/Gas 5.For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender.Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half.Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf.Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper.When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan.Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper.To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling.To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender. For the mashed potato topping, prick the potatoes all over with a fork and bake in the middle of the oven for 1-1½ hours, or until tender. Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half. Meanwhile, for the filling, heat the beef stock, red wine, and balsamic vinegar in a saucepan until boiling. Reduce the heat until the mixture is simmering and simmer for 10-12 minutes, or until the volume of the liquid has reduced by half. Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf. Heat the olive oil in a large non-reactive frying pan and fry the onions and carrots for 1-2 minutes, or until softened. Add the beef mince and continue to cook for 4-5 minutes, or until browned all over. Stir in the plain flour and cook for 1-2 minutes, then stir in the reduced stock mixture and add the bay leaf. Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. Simmer the mixture for 45-60 minutes, or until the mince is tender and the sauce has thickened. Season, to taste, with salt and freshly ground black pepper. When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan. When the potatoes are cooked, slice them in half, scoop out the flesh and pass through a potato ricer into a saucepan. Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper. Place the saucepan on the heat, add the butter and milk and stir well with a wooden spoon until the mash is smooth and creamy. Season, to taste, with salt and freshly ground black pepper. To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. To assemble the cottage pie, spoon the cooked mince into a baking dish and pipe the mashed potato on top. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling. Bake in the oven for 20-25 minutes, or until golden-brown and bubbling. To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside. To serve, spoon some cottage pie onto each of 4 serving plates. Spoon the peas alongside."
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} | f3e98c1893a9a0ae22a5e3507a88f66c710abed5e4ea262c02b7704dbb5f7fc1 | Venison cottage pie recipe
An average of 4.6 out of 5 stars from 8 ratings Give an everyday classic a makeover with venison mince. Rich with red wine, this dish is smart enough for casual suppers with friends. For this recipe you will need a 3 litre/5 pint ovenproof dish. 2 tbsp oil, for frying6 rashers smoked streaky bacon, chopped1 large onion, finely chopped1 large carrot, finely chopped2 sprigs rosemary, leaves picked and chopped600g/1lb 5oz venison mince1 heaped tbsp plain flour300ml/10fl oz red wine500ml/18fl oz beef or game stocksalt and freshly ground black pepper 2 tbsp oil, for frying 6 rashers smoked streaky bacon, chopped 1 large onion, finely chopped 1 large carrot, finely chopped 2 sprigs rosemary, leaves picked and chopped 600g/1lb 5oz venison mince 1 heaped tbsp plain flour 300ml/10fl oz red wine 500ml/18fl oz beef or game stock salt and freshly ground black pepper 1kg/2lb 4oz potatoes, chopped into 2cm/¾in cubes knob of buttersplash milk 1kg/2lb 4oz potatoes, chopped into 2cm/¾in cubes knob of butter splash milk Method Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring. Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender. Preheat the oven 200C/180C Fan/Gas 6. Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool.To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth. Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling. Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside. Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring. Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender. Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool. Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool. To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth. To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth. Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling. Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling. Recipe tips This can be prepared up to 1 day in advance. | {
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"title": "Venison cottage pie recipe",
"content": "An average of 4.6 out of 5 stars from 8 ratings Give an everyday classic a makeover with venison mince. Rich with red wine, this dish is smart enough for casual suppers with friends. For this recipe you will need a 3 litre/5 pint ovenproof dish. 2 tbsp oil, for frying6 rashers smoked streaky bacon, chopped1 large onion, finely chopped1 large carrot, finely chopped2 sprigs rosemary, leaves picked and chopped600g/1lb 5oz venison mince1 heaped tbsp plain flour300ml/10fl oz red wine500ml/18fl oz beef or game stocksalt and freshly ground black pepper 2 tbsp oil, for frying 6 rashers smoked streaky bacon, chopped 1 large onion, finely chopped 1 large carrot, finely chopped 2 sprigs rosemary, leaves picked and chopped 600g/1lb 5oz venison mince 1 heaped tbsp plain flour 300ml/10fl oz red wine 500ml/18fl oz beef or game stock salt and freshly ground black pepper 1kg/2lb 4oz potatoes, chopped into 2cm/¾in cubes knob of buttersplash milk 1kg/2lb 4oz potatoes, chopped into 2cm/¾in cubes knob of butter splash milk Method Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring. Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender. Preheat the oven 200C/180C Fan/Gas 6. Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool.To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth. Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling. Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside. Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring. Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring. Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender. Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool. Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool. To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth. To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth. Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling. Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling. Recipe tips This can be prepared up to 1 day in advance."
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} | 896654e39ca77666756d89955998b9ef94e563f054ddb4d7a36ff759181f9f27 | Perfect cottage pie recipe
Preheat the oven to 190C/170C Fan/Gas 5.Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender.Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened. Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened.Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft.Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like. Set aside to cool while you make the mash.When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7.When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork.Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper.Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through.Serve with the cooked carrots. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender. Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender. Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened. Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened. Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened. Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened. Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft. Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft. Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like. Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like. Set aside to cool while you make the mash. Set aside to cool while you make the mash. When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7. When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork. Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper. Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper. Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through. Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through. Serve with the cooked carrots. Serve with the cooked carrots. | {
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"title": "Perfect cottage pie recipe",
"content": "Preheat the oven to 190C/170C Fan/Gas 5.Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender.Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened. Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened.Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft.Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like. Set aside to cool while you make the mash.When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7.When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork.Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper.Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through.Serve with the cooked carrots. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender. Prick the potatoes all over with a fork, then rub with a little oil and bake for 1-1½ hours, or until tender. Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened. Heat a large pan until hot, add the vegetable oil and fry the beef in batches until just browned. Add the onions, garlic, thyme and celery and fry for a couple of minutes until softened. Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened. Add the tomato purée and cook for 1-2 minutes then add the Worcestershire sauce and the finely chopped carrot. Add the red wine and cook until reduced in volume by a third, then add the beef stock and bring to a simmer, stirring occasionally. Simmer for 30 minutes until the beef is tender and the sauce has thickened. Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft. Meanwhile, put the remaining carrots in a pan of water, add a pinch of salt, the sugar and a knob of butter. Bring to the boil, then reduce to a gentle simmer and cook for 30-40 minutes until soft. Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like. Once cooked, tip the mince into a bowl. Season to taste with salt and black pepper and as much Worcestershire sauce as you like. Set aside to cool while you make the mash. Set aside to cool while you make the mash. When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7. When the potatoes are cooked, take them out of the oven to cool. Turn the oven up to 220C/200C Fan/Gas 7. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass through a potato ricer into a bowl, or mash them with a fork. Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper. Add half the remaining butter to the potatoes and warm the milk in a saucepan until just simmering. Pour onto the potatoes and beat until the mash is smooth and creamy. Season to taste with salt and black pepper. Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through. Pour the cooled mince into a baking dish and spoon the hot mash over the top, fluffing the top with a fork. Scatter a few dots of butter over the top then place in the oven for 10-15 minutes until golden brown and piping hot through. Serve with the cooked carrots. Serve with the cooked carrots."
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} | 98ba8215a132a8754da39639864ab1d6825c973a4a1c2cce7952ee24635bafd9 | Fish pie with velouté sauce recipe
An average of 4.2 out of 5 stars from 11 ratings A luxurious fish pie, topped with velvety velouté sauce and creamy mashed potato. 250g/9oz prawn shells¼ onion, peeled and chopped¼ carrot, peeled and chopped¼ fennel, trimmed and chopped1 star aniselarge pinch fennel seeds1 tbsp chopped fresh tarragon 75ml/2½fl oz white wine750ml/1¼ pints fish stock 250g/9oz prawn shells ¼ onion, peeled and chopped ¼ carrot, peeled and chopped ¼ fennel, trimmed and chopped 1 star anise large pinch fennel seeds 1 tbsp chopped fresh tarragon 75ml/2½fl oz white wine 750ml/1¼ pints fish stock 60g/2¼oz butter, chilled and diced60g/2¼oz plain flour625ml/20fl oz prawn stock (see above)pinch of salt6 grinds of black pepper 60g/2¼oz butter, chilled and diced 60g/2¼oz plain flour 625ml/20fl oz prawn stock (see above) pinch of salt 6 grinds of black pepper 500g/1lb 2oz potatoes, peeled and diced1 free-range egg yolkpinch freshly grated nutmegsalt 500g/1lb 2oz potatoes, peeled and diced 1 free-range egg yolk pinch freshly grated nutmeg salt 120g/4½oz smoked haddock, skinned and diced120g/4½oz salmon, skinned and diced120g/4½oz large prawns230ml/8fl oz velouté sauce (see above)80g/2¾oz mushrooms, chopped80g/2¾oz peas1 tbsp chopped fresh tarragon 120g/4½oz smoked haddock, skinned and diced 120g/4½oz salmon, skinned and diced 120g/4½oz large prawns 230ml/8fl oz velouté sauce (see above) 80g/2¾oz mushrooms, chopped 80g/2¾oz peas 1 tbsp chopped fresh tarragon Method To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6.Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes. To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6. To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6. Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes. | {
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"title": "Fish pie with velouté sauce recipe",
"content": "An average of 4.2 out of 5 stars from 11 ratings A luxurious fish pie, topped with velvety velouté sauce and creamy mashed potato. 250g/9oz prawn shells¼ onion, peeled and chopped¼ carrot, peeled and chopped¼ fennel, trimmed and chopped1 star aniselarge pinch fennel seeds1 tbsp chopped fresh tarragon 75ml/2½fl oz white wine750ml/1¼ pints fish stock 250g/9oz prawn shells ¼ onion, peeled and chopped ¼ carrot, peeled and chopped ¼ fennel, trimmed and chopped 1 star anise large pinch fennel seeds 1 tbsp chopped fresh tarragon 75ml/2½fl oz white wine 750ml/1¼ pints fish stock 60g/2¼oz butter, chilled and diced60g/2¼oz plain flour625ml/20fl oz prawn stock (see above)pinch of salt6 grinds of black pepper 60g/2¼oz butter, chilled and diced 60g/2¼oz plain flour 625ml/20fl oz prawn stock (see above) pinch of salt 6 grinds of black pepper 500g/1lb 2oz potatoes, peeled and diced1 free-range egg yolkpinch freshly grated nutmegsalt 500g/1lb 2oz potatoes, peeled and diced 1 free-range egg yolk pinch freshly grated nutmeg salt 120g/4½oz smoked haddock, skinned and diced120g/4½oz salmon, skinned and diced120g/4½oz large prawns230ml/8fl oz velouté sauce (see above)80g/2¾oz mushrooms, chopped80g/2¾oz peas1 tbsp chopped fresh tarragon 120g/4½oz smoked haddock, skinned and diced 120g/4½oz salmon, skinned and diced 120g/4½oz large prawns 230ml/8fl oz velouté sauce (see above) 80g/2¾oz mushrooms, chopped 80g/2¾oz peas 1 tbsp chopped fresh tarragon Method To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6.Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes. To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6. To make the prawn stock, preheat the oven to 200C/180C Fan/Gas 6. Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Place the prawn shells, onion, carrot and fennel on a baking tray and scatter over the star anise, fennel seeds and tarragon. Roast in the oven for 15 minutes or until vegetables are just tender. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. Transfer the roasted ingredients to a saucepan and add the wine and fish stock. Bring to the boil and then reduce to a simmer for 20 minutes. Pass the stock through a sieve and set aside. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. To make the velouté sauce, melt the butter in a small saucepan until foaming but not browning. Stir in the flour gradually and mix until the flour is fully incorporated. Cook out until a roux is formed. Add the prawn stock a little at a time, mixing until smooth with no lumps before adding more stock. Season with the salt and pepper. Bring the mixture slowly to the boil, stirring continuously, and then simmer for 20–30 minutes or until a smooth sauce is formed. Remove from the heat and leave to cool. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Place the potatoes in lightly salted water and bring to the boil. Cook for 15–20 minutes, or until tender. Drain thoroughly. Add the egg yolks and nutmeg and mash together. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes. Preheat the oven to 180C/160C Fan/Gas 3. Lay the fish and prawns in a deep baking dish and top with the mushrooms, peas and tarragon. Pour over the velouté sauce, top with the mash and bake in the oven for 30–40 minutes."
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} | d78ee79244f72495158225b557317686631ccf711a451140e8a973624cc3f2ba | Deconstructed fish pie recipe
An average of 4.7 out of 5 stars from 3 ratings This dish is packed with shellfish and finished with a creamy mashed potato and haddock topping. 500g/1lb 2oz mussels, scrubbed and debearded125ml/4fl oz white wine 1 shallot, peeled and finely chopped1 garlic clove, smashedfew fresh thyme sprigs1 bay leaf 500g/1lb 2oz mussels, scrubbed and debearded 125ml/4fl oz white wine 1 shallot, peeled and finely chopped 1 garlic clove, smashed few fresh thyme sprigs 1 bay leaf 30g/1oz unsalted butter1 onion, chopped1 celery stick, chopped1 garlic clove, crushed50ml/2fl oz double cream 3 king scallops, shucked and cleaned6 raw prawns, heads removed, shells removed, de-veined200g/7oz brown shrimps 1 hard-boiled free-range egg, cut into quartersbunch fresh dill, chopped1 tbsp chopped fresh tarragon salt and freshly ground black pepper 30g/1oz unsalted butter 1 onion, chopped 1 celery stick, chopped 1 garlic clove, crushed 50ml/2fl oz double cream 3 king scallops, shucked and cleaned 6 raw prawns, heads removed, shells removed, de-veined 200g/7oz brown shrimps 1 hard-boiled free-range egg, cut into quarters bunch fresh dill, chopped 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 50g/1¾oz unsalted butter, melted 50ml/2fl oz double cream 300g/10½oz mashed potatoes 2 free-range egg yolks 2 tbsp olive oil2 smoked haddock fillet (200g/7oz each) 50g/1¾oz unsalted butter, melted 50ml/2fl oz double cream 300g/10½oz mashed potatoes 2 free-range egg yolks 2 tbsp olive oil 2 smoked haddock fillet (200g/7oz each) Method To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. Preheat the oven to 220C/200C Fan/Gas 7.Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve. To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve. | {
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"content": "An average of 4.7 out of 5 stars from 3 ratings This dish is packed with shellfish and finished with a creamy mashed potato and haddock topping. 500g/1lb 2oz mussels, scrubbed and debearded125ml/4fl oz white wine 1 shallot, peeled and finely chopped1 garlic clove, smashedfew fresh thyme sprigs1 bay leaf 500g/1lb 2oz mussels, scrubbed and debearded 125ml/4fl oz white wine 1 shallot, peeled and finely chopped 1 garlic clove, smashed few fresh thyme sprigs 1 bay leaf 30g/1oz unsalted butter1 onion, chopped1 celery stick, chopped1 garlic clove, crushed50ml/2fl oz double cream 3 king scallops, shucked and cleaned6 raw prawns, heads removed, shells removed, de-veined200g/7oz brown shrimps 1 hard-boiled free-range egg, cut into quartersbunch fresh dill, chopped1 tbsp chopped fresh tarragon salt and freshly ground black pepper 30g/1oz unsalted butter 1 onion, chopped 1 celery stick, chopped 1 garlic clove, crushed 50ml/2fl oz double cream 3 king scallops, shucked and cleaned 6 raw prawns, heads removed, shells removed, de-veined 200g/7oz brown shrimps 1 hard-boiled free-range egg, cut into quarters bunch fresh dill, chopped 1 tbsp chopped fresh tarragon salt and freshly ground black pepper 50g/1¾oz unsalted butter, melted 50ml/2fl oz double cream 300g/10½oz mashed potatoes 2 free-range egg yolks 2 tbsp olive oil2 smoked haddock fillet (200g/7oz each) 50g/1¾oz unsalted butter, melted 50ml/2fl oz double cream 300g/10½oz mashed potatoes 2 free-range egg yolks 2 tbsp olive oil 2 smoked haddock fillet (200g/7oz each) Method To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. Preheat the oven to 220C/200C Fan/Gas 7.Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve. To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the stock, discard any mussels with broken shells and any that refuse to close when tapped. Place the mussels, wine, shallot, garlic, thyme and bay in a saucepan. Bring to the boil then cover with a lid and cook for 5 minutes until the mussels open. Strain and keep the liquor. Discard any mussels that remain closed and pick the mussels from the other shells. Set aside the liquor and mussels. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. To make the filling, heat the butter in a saucepan and fry the onion, celery and garlic until soft but without colour. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. Add the mussel liquor and bring to the boil. Season with salt and pepper and add the cream. Reduce the heat, stir in the shellfish, including the reserved mussels, and the egg but do not boil. Keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. To make the topping, beat the butter and cream into the mash. Remove from the heat and stir in the egg yolks. Transfer to a piping bag and keep warm. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Colour the smoked haddock in an oven proof frying pan, flesh-side down. Flip over to the skin side and pipe over the mash. Place in the hot oven for 8 minutes. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve. Just before serving, stir the dill and tarragon into the shellfish filling. Place the haddock and potato on top of the filling and serve."
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} | 4030511aab191142ed4ee2d4ef3e3e71f657c6d85df0919cf76f2562c815d16f | Fish pie recipe
Rick Stein's fish pie An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_pie_42376_16x9.jpg The older I get, the keener I am to keep ingredients out of recipes instead of adding them. This is as simple a fish pie as you can imagine, but if the fish is good (and that includes the smoked fish, which must be of the best quality), there is no better fish dish in the world than British fish pie with boiled eggs and parsley. 1 onion, thickly sliced4 cloves1 fresh bay leaf900ml/1½ pints whole milk600ml/21fl oz double cream900g/2lb unskinned pollock fillet450g/1lb undyed smoked haddock fillet 8 free-range eggs100g/3½oz butter90g/3¼oz plain flourlarge handful flatleaf parsley, chopped24 large cooked prawnsfreshly grated nutmegsalt and freshly ground white pepper 1 onion, thickly sliced 4 cloves 1 fresh bay leaf 900ml/1½ pints whole milk 600ml/21fl oz double cream 900g/2lb unskinned pollock fillet 450g/1lb undyed smoked haddock fillet 8 free-range eggs 100g/3½oz butter 90g/3¼oz plain flour large handful flatleaf parsley, chopped 24 large cooked prawns freshly grated nutmeg salt and freshly ground white pepper 2.5kg/5lb 8oz floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks100g/3½oz butter2 free-range egg yolks200–300ml/7–10fl oz whole milk 2.5kg/5lb 8oz floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks 100g/3½oz butter 2 free-range egg yolks 200–300ml/7–10fl oz whole milk Method Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Boil the eggs for 8 minutes, then drain and leave to cool. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish.Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish.Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown. Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Boil the eggs for 8 minutes, then drain and leave to cool. Boil the eggs for 8 minutes, then drain and leave to cool. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish. Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish. Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown. | {
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"content": "Rick Stein's fish pie An average of 4.6 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/fish_pie_42376_16x9.jpg The older I get, the keener I am to keep ingredients out of recipes instead of adding them. This is as simple a fish pie as you can imagine, but if the fish is good (and that includes the smoked fish, which must be of the best quality), there is no better fish dish in the world than British fish pie with boiled eggs and parsley. 1 onion, thickly sliced4 cloves1 fresh bay leaf900ml/1½ pints whole milk600ml/21fl oz double cream900g/2lb unskinned pollock fillet450g/1lb undyed smoked haddock fillet 8 free-range eggs100g/3½oz butter90g/3¼oz plain flourlarge handful flatleaf parsley, chopped24 large cooked prawnsfreshly grated nutmegsalt and freshly ground white pepper 1 onion, thickly sliced 4 cloves 1 fresh bay leaf 900ml/1½ pints whole milk 600ml/21fl oz double cream 900g/2lb unskinned pollock fillet 450g/1lb undyed smoked haddock fillet 8 free-range eggs 100g/3½oz butter 90g/3¼oz plain flour large handful flatleaf parsley, chopped 24 large cooked prawns freshly grated nutmeg salt and freshly ground white pepper 2.5kg/5lb 8oz floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks100g/3½oz butter2 free-range egg yolks200–300ml/7–10fl oz whole milk 2.5kg/5lb 8oz floury potatoes such as Maris Piper or King Edward, peeled and cut into chunks 100g/3½oz butter 2 free-range egg yolks 200–300ml/7–10fl oz whole milk Method Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Boil the eggs for 8 minutes, then drain and leave to cool. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish.Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish.Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown. Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Put the onion slices, cloves and bay leaf in a large pan with the milk, cream, pollock and smoked haddock. Bring just to the boil, then turn down and simmer for 8 minutes. Using a slotted spoon, lift the fish out onto a plate and strain the cooking liquor into a jug. Boil the eggs for 8 minutes, then drain and leave to cool. Boil the eggs for 8 minutes, then drain and leave to cool. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish. When the fish is cool enough to handle, break it into large flakes, discarding the skin and bones. Put the fish into a shallow 3.5 litre/6 pint ovenproof dish. Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish. Peel the hard-boiled eggs, cut them into chunky slices and arrange on top of the fish. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. Melt the butter in a pan, stir in the flour and cook for 1 minute. Take the pan off the heat and gradually stir in the reserved cooking liquor. Return the pan to the heat and bring slowly to the boil, stirring all the time. Leave to simmer gently for 10 minutes. Remove from the heat, stir in the parsley and prawns and season with nutmeg, salt and white pepper. Pour the sauce over the fish and leave to cool. Chill in the fridge for 1 hour. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. To make the topping, boil the potatoes for 15–20 minutes until tender. Drain and place in a wide mixing bowl. Mash the potatoes with an electric hand mixer until no lumps remain, then add the butter and egg yolks, season with salt and freshly ground white pepper and beat in enough of the milk to form a soft, spreadable mash. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Spoon the mashed potato over the fish mixture and mark the surface with a fork. Bake for 35–40 minutes, until piping hot and golden brown."
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} | 85a3045eb4faf20f362ef964aa95a1a8f3f7c6c1e8c757f0683f2fe99f22464b | Light smoked haddock fish pie recipe
An average of 4.4 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedhaddockfishpie_81401_16x9.jpg This healthier fish pie recipe has added texture from golden sliced potatoes layered on top. Each serving provides 400kcal, 35g protein, 47g carbohydrate (of which 6g sugars), 7g fat (of which 2.5g saturates), 5.5g fibre and 1.4g salt. 1 tbsp olive oil1 leek, sliced30g/1oz flour300ml/½ pint milk 125g/4½oz prawns, cooked and peeled salt and freshly ground black pepper 4 x 110g/4oz smoked haddock fillets 3 large potatoes, peeled, par-boiled and sliced 1 tbsp olive oil 1 leek, sliced 30g/1oz flour 300ml/½ pint milk 125g/4½oz prawns, cooked and peeled salt and freshly ground black pepper 4 x 110g/4oz smoked haddock fillets 3 large potatoes, peeled, par-boiled and sliced Method Pre-heat oven to 200C/400F/Gas 6.Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Add the flour, stir well and cook for 1-2 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes.Stir in the prawns and season with salt and pepper.Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce.Top with the sliced potatoes and season with some more freshly ground black pepper.Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through. Pre-heat oven to 200C/400F/Gas 6. Pre-heat oven to 200C/400F/Gas 6. Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Add the flour, stir well and cook for 1-2 minutes. Add the flour, stir well and cook for 1-2 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes. Stir in the prawns and season with salt and pepper. Stir in the prawns and season with salt and pepper. Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Top with the sliced potatoes and season with some more freshly ground black pepper. Top with the sliced potatoes and season with some more freshly ground black pepper. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through. | {
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"title": "Light smoked haddock fish pie recipe",
"content": "An average of 4.4 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokedhaddockfishpie_81401_16x9.jpg This healthier fish pie recipe has added texture from golden sliced potatoes layered on top. Each serving provides 400kcal, 35g protein, 47g carbohydrate (of which 6g sugars), 7g fat (of which 2.5g saturates), 5.5g fibre and 1.4g salt. 1 tbsp olive oil1 leek, sliced30g/1oz flour300ml/½ pint milk 125g/4½oz prawns, cooked and peeled salt and freshly ground black pepper 4 x 110g/4oz smoked haddock fillets 3 large potatoes, peeled, par-boiled and sliced 1 tbsp olive oil 1 leek, sliced 30g/1oz flour 300ml/½ pint milk 125g/4½oz prawns, cooked and peeled salt and freshly ground black pepper 4 x 110g/4oz smoked haddock fillets 3 large potatoes, peeled, par-boiled and sliced Method Pre-heat oven to 200C/400F/Gas 6.Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Add the flour, stir well and cook for 1-2 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes.Stir in the prawns and season with salt and pepper.Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce.Top with the sliced potatoes and season with some more freshly ground black pepper.Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through. Pre-heat oven to 200C/400F/Gas 6. Pre-heat oven to 200C/400F/Gas 6. Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Heat the oil in a pan over a medium heat. Add the leeks and fry for 2-3 minutes, until soft. Add the flour, stir well and cook for 1-2 minutes. Add the flour, stir well and cook for 1-2 minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes. Remove the pan from the heat and gradually stir in the milk. Return to the heat and cook, stirring well, until the sauce has thickened. Simmer gently for five minutes. Stir in the prawns and season with salt and pepper. Stir in the prawns and season with salt and pepper. Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Place half the sauce into a pie dish. Place the haddock fillets on top, then spoon over the remaining sauce. Top with the sliced potatoes and season with some more freshly ground black pepper. Top with the sliced potatoes and season with some more freshly ground black pepper. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through. Place the dish on a baking sheet and bake for 35-40 minutes, until the potatoes are golden and the fish is completely cooked through."
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} | 30a87b960bc2093784bac13257ed8d3a1a92c6060aa60e3ab2eee113cc72f92d | The ultimate fish pie recipe
For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Stir in the gruyère and set aside the potatoes, keeping them warm.For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. Reduce the heat and simmer for five minutes. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.Preheat the oven to 180C/350F/Gas 4.To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Cover with the mashed potatoes. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie.Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Stir in the gruyère and set aside the potatoes, keeping them warm. Stir in the gruyère and set aside the potatoes, keeping them warm. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. Reduce the heat and simmer for five minutes. Reduce the heat and simmer for five minutes. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie). To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie). Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Cover with the mashed potatoes. Cover with the mashed potatoes. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over. | {
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"title": "The ultimate fish pie recipe",
"content": "For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Stir in the gruyère and set aside the potatoes, keeping them warm.For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. Reduce the heat and simmer for five minutes. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside.Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste.Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes.Preheat the oven to 180C/350F/Gas 4.To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie).Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Cover with the mashed potatoes. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie.Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. For the potato topping, place the potatoes in a large pan of boiling salted water and cook for 15-20 minutes, or until tender. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Drain the potatoes well and mash them with a potato masher or ricer along with salt, white pepper and butter, to taste. Stir in the gruyère and set aside the potatoes, keeping them warm. Stir in the gruyère and set aside the potatoes, keeping them warm. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. For the poaching broth, place the fish stock, vermouth, onion, fennel, carrot, celery, bay leaf and saffron in a large pan and bring to the boil. Reduce the heat and simmer for five minutes. Reduce the heat and simmer for five minutes. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside. For the fish, place the white fish, smoked haddock, salmon and prawns into the broth and poach for three minutes. Using a slotted spoon, gently remove the fish from the pan and set aside. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. Pour the broth through a sieve into a clean pan, discarding the vegetables and herbs. Bring the broth back to the boil and simmer until reduced by half. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste. For the parsley sauce, heat the butter and flour together in a pan over a low heat, stirring to make a paste. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Add the reduced broth a ladleful at a time and keep whisking until smooth. Add the milk and the parsley, bring to the boil, then reduce the heat and simmer for ten minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To finish the sauce, add the double cream to the pan and season, to taste, with salt and white pepper. To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie). To assemble the pie, butter a casserole dish generously and flake the set-aside fish, discarding any skin and bones. Lay the fish in the casserole dish and pour about half of the parsley sauce on top (reserve the remainder of the sauce to use as a pouring sauce on the finished pie). Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Bring a large pan of salted water to the boil and add the spinach to the pan. Blanch for a minute until the spinach has wilted. Drain well. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Slice the hard-boiled eggs and lay on top of the fish, followed by the blanched spinach. Cover with the mashed potatoes. Cover with the mashed potatoes. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie. In a small bowl, mix together the ciabatta crumbs and the parmesan. Sprinkle the cheese breadcrumbs on top of the pie. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over. Place in the preheated oven and bake for about 20-25 minutes, or until the top is golden-brown. Reheat the parsley sauce and serve the pie hot with the remaining parsley sauce poured over."
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} | 69881c402bc5997169e7da08b8ce4f7320b9c5408095f617dc692dda96cc71cf | Easy fish pie recipe
An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/luxuryfishpie_67647_16x9.jpg Fish pie is a real homecoming meal. James Martin's easy recipe is simple and satisfying, with salmon, hard-boiled eggs and a dash of cream. 900g/2lb baking potatoes, peeled and cut into chunks150ml/¼ pint single cream55g/2oz butter, plus extra for greasingsalt and white pepperpinch freshly grated nutmeg225g/8oz skinless, boneless haddock fillet 450g/1lb salmon, cut from the tail piece, skinless and bonelesssqueeze lemon juice4 hard-boiled eggs, shells removed, quartered 900g/2lb baking potatoes, peeled and cut into chunks 150ml/¼ pint single cream 55g/2oz butter, plus extra for greasing salt and white pepper pinch freshly grated nutmeg 225g/8oz skinless, boneless haddock fillet 450g/1lb salmon, cut from the tail piece, skinless and boneless squeeze lemon juice 4 hard-boiled eggs, shells removed, quartered 85g/3oz butterlarge bunch of parsley, leaves only, finely chopped30g/1oz plain flour570ml/1 pint milksplash of single cream, to taste 85g/3oz butter large bunch of parsley, leaves only, finely chopped 30g/1oz plain flour 570ml/1 pint milk splash of single cream, to taste Method Cook the potatoes in boiling salted water until soft. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.Bake for 35-40 minutes, until the top is crisp and brown. Serve at once. Cook the potatoes in boiling salted water until soft. Cook the potatoes in boiling salted water until soft. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown. In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes. In another pan, bring the milk to the boil. Pour this into the "roux" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once. | {
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"content": "An average of 4.1 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/luxuryfishpie_67647_16x9.jpg Fish pie is a real homecoming meal. James Martin's easy recipe is simple and satisfying, with salmon, hard-boiled eggs and a dash of cream. 900g/2lb baking potatoes, peeled and cut into chunks150ml/¼ pint single cream55g/2oz butter, plus extra for greasingsalt and white pepperpinch freshly grated nutmeg225g/8oz skinless, boneless haddock fillet 450g/1lb salmon, cut from the tail piece, skinless and bonelesssqueeze lemon juice4 hard-boiled eggs, shells removed, quartered 900g/2lb baking potatoes, peeled and cut into chunks 150ml/¼ pint single cream 55g/2oz butter, plus extra for greasing salt and white pepper pinch freshly grated nutmeg 225g/8oz skinless, boneless haddock fillet 450g/1lb salmon, cut from the tail piece, skinless and boneless squeeze lemon juice 4 hard-boiled eggs, shells removed, quartered 85g/3oz butterlarge bunch of parsley, leaves only, finely chopped30g/1oz plain flour570ml/1 pint milksplash of single cream, to taste 85g/3oz butter large bunch of parsley, leaves only, finely chopped 30g/1oz plain flour 570ml/1 pint milk splash of single cream, to taste Method Cook the potatoes in boiling salted water until soft. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side.For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown.In another pan, bring the milk to the boil. Pour this into the \"roux\" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes.While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish.Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes.Bake for 35-40 minutes, until the top is crisp and brown. Serve at once. Cook the potatoes in boiling salted water until soft. Cook the potatoes in boiling salted water until soft. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side. Drain well and mash. Add the cream and butter, then season with salt and pepper and nutmeg. Mix well until smooth and creamy. Taste, adding more seasoning if required, then set to one side. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. For the parsley sauce, heat the butter in a heavy-based pan over a very low heat then stir in the parsley. Cook for about ten minutes. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown. Add the flour and stir well. Cook, stirring regularly, for about three minutes. Do not let the mixture brown. In another pan, bring the milk to the boil. Pour this into the \"roux\" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes. In another pan, bring the milk to the boil. Pour this into the \"roux\" (the butter and flour mixture) a little at a time, whisking or beating after each addition until completely smooth. Whisk in single cream, to taste. Bring the sauce to the boil, then reduce the heat and simmer over a low heat for 5-6 minutes. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish. While the sauce is cooking, pre-heat the oven to 200C/400F/Gas 6 and generously butter a deep ovenproof dish. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Cut the haddock and salmon into serving piece, lay in the dish, season lightly and squeeze over a little lemon juice. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes. Pour the hot parsley sauce over the top, place the quartered eggs evenly over the sauce and spoon over the mashed potatoes. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once. Bake for 35-40 minutes, until the top is crisp and brown. Serve at once."
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} | 8764c2b413951bbc13f24f7c4e766c4e50fbcc711b8f9e1485e48f44d8973ccf | Keralan seafood pie recipe
An average of 4.5 out of 5 stars from 2 ratings This succulent fish pie serves up sumptuous coconut and spices alongside prawns, mussels and smoked haddock. 2 tbsp coconut oil or vegetable oil10 fresh curry leaves1 large onion, sliced2.5cm/1in fresh root ginger, cut into fine strips4 green chillies, split open lengthways500g/1lb 2oz mussels in the shell, cleaned½ tsp ground turmeric½ tbsp rice flour500ml/18fl oz extra thick coconut milk1 tsp salt250g/9oz peeled and deveined raw prawns200g/7oz undyed smoked haddock fillet, diced into 1 inch pieces200g/7oz cleaned squid tubes or cuttle fish, scored 375g/13oz all butter puff pastry – rolled 3mm/1/8in thick, 4 x 16cm diameter discs2 eggs, lightly beaten1 tbsp black onion seeds 2 tbsp coconut oil or vegetable oil 10 fresh curry leaves 1 large onion, sliced 2.5cm/1in fresh root ginger, cut into fine strips 4 green chillies, split open lengthways 500g/1lb 2oz mussels in the shell, cleaned ½ tsp ground turmeric ½ tbsp rice flour 500ml/18fl oz extra thick coconut milk 1 tsp salt 250g/9oz peeled and deveined raw prawns 200g/7oz undyed smoked haddock fillet, diced into 1 inch pieces 200g/7oz cleaned squid tubes or cuttle fish, scored 375g/13oz all butter puff pastry – rolled 3mm/1/8in thick, 4 x 16cm diameter discs 2 eggs, lightly beaten 1 tbsp black onion seeds 115g/4oz sprouted fenugreek seeds115g/4oz sprouted moong beans1 tomato, deseeded, cut into ½ cm/¼ in dice½ cucumber, deseeded, cut into ½ cm/¼ in dice1 green chilli (optional), finely chopped½ lemon, juice only½ tsp salt½ tsp sugar2-3 tbsp olive oil 115g/4oz sprouted fenugreek seeds 115g/4oz sprouted moong beans 1 tomato, deseeded, cut into ½ cm/¼ in dice ½ cucumber, deseeded, cut into ½ cm/¼ in dice 1 green chilli (optional), finely chopped ½ lemon, juice only ½ tsp salt ½ tsp sugar 2-3 tbsp olive oil 10 fresh curry leaves2 green chillies, split open lengthways 10 fresh curry leaves 2 green chillies, split open lengthways Method For the pie, preheat the oven to 200C/400F/Gas 6.First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. Add the mussels and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Remove the mussels and take the meat out of the shell, discarding the shells. Set the mussels aside, and continue to cook the sauce until it thickens and becomes very thick.Remove the sauce from the heat, cool and mix the raw seafood and the mussel meat through the sauce.Divide the pie filling equally among four shallow cast-iron skillets, garnish with the green chillies and curry leaves and cover with the puff pastry disc.Brush the pies with egg, sprinkle with black onion seeds and bake in the oven for 15 minutes, or until the fish is cooked through and the pastry crisp and golden brown.For the salad, mix together all the ingredients for the salad.Serve the pie with the sprouted fenugreek and moong lentil salad alongside. For the pie, preheat the oven to 200C/400F/Gas 6. For the pie, preheat the oven to 200C/400F/Gas 6. First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. Add the mussels and turmeric, followed by the rice flour. Add the mussels and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Remove the mussels and take the meat out of the shell, discarding the shells. Set the mussels aside, and continue to cook the sauce until it thickens and becomes very thick. Remove the mussels and take the meat out of the shell, discarding the shells. Set the mussels aside, and continue to cook the sauce until it thickens and becomes very thick. Remove the sauce from the heat, cool and mix the raw seafood and the mussel meat through the sauce. Remove the sauce from the heat, cool and mix the raw seafood and the mussel meat through the sauce. Divide the pie filling equally among four shallow cast-iron skillets, garnish with the green chillies and curry leaves and cover with the puff pastry disc. Divide the pie filling equally among four shallow cast-iron skillets, garnish with the green chillies and curry leaves and cover with the puff pastry disc. Brush the pies with egg, sprinkle with black onion seeds and bake in the oven for 15 minutes, or until the fish is cooked through and the pastry crisp and golden brown. Brush the pies with egg, sprinkle with black onion seeds and bake in the oven for 15 minutes, or until the fish is cooked through and the pastry crisp and golden brown. For the salad, mix together all the ingredients for the salad. For the salad, mix together all the ingredients for the salad. Serve the pie with the sprouted fenugreek and moong lentil salad alongside. Serve the pie with the sprouted fenugreek and moong lentil salad alongside. | {
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"title": "Keralan seafood pie recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This succulent fish pie serves up sumptuous coconut and spices alongside prawns, mussels and smoked haddock. 2 tbsp coconut oil or vegetable oil10 fresh curry leaves1 large onion, sliced2.5cm/1in fresh root ginger, cut into fine strips4 green chillies, split open lengthways500g/1lb 2oz mussels in the shell, cleaned½ tsp ground turmeric½ tbsp rice flour500ml/18fl oz extra thick coconut milk1 tsp salt250g/9oz peeled and deveined raw prawns200g/7oz undyed smoked haddock fillet, diced into 1 inch pieces200g/7oz cleaned squid tubes or cuttle fish, scored 375g/13oz all butter puff pastry – rolled 3mm/1/8in thick, 4 x 16cm diameter discs2 eggs, lightly beaten1 tbsp black onion seeds 2 tbsp coconut oil or vegetable oil 10 fresh curry leaves 1 large onion, sliced 2.5cm/1in fresh root ginger, cut into fine strips 4 green chillies, split open lengthways 500g/1lb 2oz mussels in the shell, cleaned ½ tsp ground turmeric ½ tbsp rice flour 500ml/18fl oz extra thick coconut milk 1 tsp salt 250g/9oz peeled and deveined raw prawns 200g/7oz undyed smoked haddock fillet, diced into 1 inch pieces 200g/7oz cleaned squid tubes or cuttle fish, scored 375g/13oz all butter puff pastry – rolled 3mm/1/8in thick, 4 x 16cm diameter discs 2 eggs, lightly beaten 1 tbsp black onion seeds 115g/4oz sprouted fenugreek seeds115g/4oz sprouted moong beans1 tomato, deseeded, cut into ½ cm/¼ in dice½ cucumber, deseeded, cut into ½ cm/¼ in dice1 green chilli (optional), finely chopped½ lemon, juice only½ tsp salt½ tsp sugar2-3 tbsp olive oil 115g/4oz sprouted fenugreek seeds 115g/4oz sprouted moong beans 1 tomato, deseeded, cut into ½ cm/¼ in dice ½ cucumber, deseeded, cut into ½ cm/¼ in dice 1 green chilli (optional), finely chopped ½ lemon, juice only ½ tsp salt ½ tsp sugar 2-3 tbsp olive oil 10 fresh curry leaves2 green chillies, split open lengthways 10 fresh curry leaves 2 green chillies, split open lengthways Method For the pie, preheat the oven to 200C/400F/Gas 6.First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. Add the mussels and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Remove the mussels and take the meat out of the shell, discarding the shells. Set the mussels aside, and continue to cook the sauce until it thickens and becomes very thick.Remove the sauce from the heat, cool and mix the raw seafood and the mussel meat through the sauce.Divide the pie filling equally among four shallow cast-iron skillets, garnish with the green chillies and curry leaves and cover with the puff pastry disc.Brush the pies with egg, sprinkle with black onion seeds and bake in the oven for 15 minutes, or until the fish is cooked through and the pastry crisp and golden brown.For the salad, mix together all the ingredients for the salad.Serve the pie with the sprouted fenugreek and moong lentil salad alongside. For the pie, preheat the oven to 200C/400F/Gas 6. For the pie, preheat the oven to 200C/400F/Gas 6. First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. First make the sauce. Heat the oil in a large frying pan, add the curry leaves, onion, ginger and green chillies and cook, stirring, until the onion is soft. Add the mussels and turmeric, followed by the rice flour. Add the mussels and turmeric, followed by the rice flour. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Mix the rice flour in evenly, then add coconut milk and salt, and bring to a simmer. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Cook for 2-3 minutes, until the mussels open up and sauce begins to turn glossy. Remove the mussels and take the meat out of the shell, discarding the shells. Set the mussels aside, and continue to cook the sauce until it thickens and becomes very thick. Remove the mussels and take the meat out of the shell, discarding the shells. Set the mussels aside, and continue to cook the sauce until it thickens and becomes very thick. Remove the sauce from the heat, cool and mix the raw seafood and the mussel meat through the sauce. Remove the sauce from the heat, cool and mix the raw seafood and the mussel meat through the sauce. Divide the pie filling equally among four shallow cast-iron skillets, garnish with the green chillies and curry leaves and cover with the puff pastry disc. Divide the pie filling equally among four shallow cast-iron skillets, garnish with the green chillies and curry leaves and cover with the puff pastry disc. Brush the pies with egg, sprinkle with black onion seeds and bake in the oven for 15 minutes, or until the fish is cooked through and the pastry crisp and golden brown. Brush the pies with egg, sprinkle with black onion seeds and bake in the oven for 15 minutes, or until the fish is cooked through and the pastry crisp and golden brown. For the salad, mix together all the ingredients for the salad. For the salad, mix together all the ingredients for the salad. Serve the pie with the sprouted fenugreek and moong lentil salad alongside. Serve the pie with the sprouted fenugreek and moong lentil salad alongside."
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} | 87b7bcfc74955b683dda8e299a9daa4e6bd363273c8dd2d1b27e8942f08fa2d3 | Fish pie with cheese pastry crust recipe
An average of 4.9 out of 5 stars from 7 ratings 1 shallot, peeled and choppedolive oil110ml/4fl oz fish stock110ml/4fl oz double creamsalt and freshly ground black pepper300g/10½oz ready-to-roll puff pastry 700g/1½lb fish, cut into chunks (salmon, cod, haddock or mixture)110g/4oz mushrooms, sliced 3 tbsp chives, chopped4 slices Emmenthal cheese2 tbsp grain mustard1 egg, beaten 1 shallot, peeled and chopped olive oil 110ml/4fl oz fish stock 110ml/4fl oz double cream salt and freshly ground black pepper 300g/10½oz ready-to-roll puff pastry 700g/1½lb fish, cut into chunks (salmon, cod, haddock or mixture) 110g/4oz mushrooms, sliced 3 tbsp chives, chopped 4 slices Emmenthal cheese 2 tbsp grain mustard 1 egg, beaten Method Preheat the oven to 200C/400F/Gas 6.Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side.Roll out the pastry to twice the size of the ovenproof dish.Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Top the pie with the pastry, crimp the edges and then egg wash.Bake for 25-30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side. Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side. Roll out the pastry to twice the size of the ovenproof dish. Roll out the pastry to twice the size of the ovenproof dish. Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Top the pie with the pastry, crimp the edges and then egg wash. Top the pie with the pastry, crimp the edges and then egg wash. Bake for 25-30 minutes. Bake for 25-30 minutes. | {
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"title": "Fish pie with cheese pastry crust recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings 1 shallot, peeled and choppedolive oil110ml/4fl oz fish stock110ml/4fl oz double creamsalt and freshly ground black pepper300g/10½oz ready-to-roll puff pastry 700g/1½lb fish, cut into chunks (salmon, cod, haddock or mixture)110g/4oz mushrooms, sliced 3 tbsp chives, chopped4 slices Emmenthal cheese2 tbsp grain mustard1 egg, beaten 1 shallot, peeled and chopped olive oil 110ml/4fl oz fish stock 110ml/4fl oz double cream salt and freshly ground black pepper 300g/10½oz ready-to-roll puff pastry 700g/1½lb fish, cut into chunks (salmon, cod, haddock or mixture) 110g/4oz mushrooms, sliced 3 tbsp chives, chopped 4 slices Emmenthal cheese 2 tbsp grain mustard 1 egg, beaten Method Preheat the oven to 200C/400F/Gas 6.Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side.Roll out the pastry to twice the size of the ovenproof dish.Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Top the pie with the pastry, crimp the edges and then egg wash.Bake for 25-30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side. Sauté the shallot in a little olive oil. After a few minutes add the fish stock and cream and bring to the boil. Season and leave to one side. Roll out the pastry to twice the size of the ovenproof dish. Roll out the pastry to twice the size of the ovenproof dish. Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Place the fish, mushrooms and chives in the dish. Season and cover with the sauce. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Spread half of the pastry with the mustard and cheese. Fold the other half over the top, sandwiching the mustard and cheese in the middle. Top the pie with the pastry, crimp the edges and then egg wash. Top the pie with the pastry, crimp the edges and then egg wash. Bake for 25-30 minutes. Bake for 25-30 minutes."
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} | b7b1b7b33437a60851e61cd780159024a231ed2f59af5e4da53ff31d2fe885bf | Classic fish pie with peas recipe
Preheat the oven to 180C/160C Fan/Gas 4.Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top. Bake for 1-1½ hours, or until tender.Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes. Lift the fish from the pan using a slotted spoon, and set aside. Strain the fish stock through a sieve suspended over a large bowl. Reserve the strained stock and discard the onion, bay leaves and peppercorns.Melt 100g/3½oz of the butter in a saucepan over a medium heat. Whisk in the flour to form a smooth paste, then cook for a further 1-2 minutes. Whisk in 50ml/2fl oz of the milk until it is fully incorporated into the roux. Continue to add 350ml/12fl oz of the remaining milk to the roux little by little, whisking after each addition, until the sauce is smooth and thick.Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock can be chilled and frozen for use in another dish.Stir in the lemon zest and juice, and the parsley, then season with salt and pepper. Remove from the heat. Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish.When the potatoes are cooked, remove them from the oven and increase the oven temperature to 220C/200C Fan/Gas 7.When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass it through a potato ricer into a pan set over a medium heat. Add 75g/2¾oz of the butter and the remaining of milk to the potatoes and beat over the heat until the mash is smooth and thick and not too soft. Spoon the mash into a piping bag with a large star-shaped nozzle and pipe the mashed potato all over the fish pie filling. Sprinkle over the grated cheese. Alternatively, just spread the mashed potato onto the filling using a palette knife.Place the ovenproof dish onto a baking sheet and cook in the oven for 5-10 minutes, or until the cheese and potatoes are golden-brown and the pie is heated through.While the fish pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes, until tender. Drain well and return to the pan, then stir in the remaining butter and season with salt and pepper. Serve the fish pie with the peas alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top. Bake for 1-1½ hours, or until tender. Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top. Bake for 1-1½ hours, or until tender. Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes. Lift the fish from the pan using a slotted spoon, and set aside. Strain the fish stock through a sieve suspended over a large bowl. Reserve the strained stock and discard the onion, bay leaves and peppercorns. Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes. Lift the fish from the pan using a slotted spoon, and set aside. Strain the fish stock through a sieve suspended over a large bowl. Reserve the strained stock and discard the onion, bay leaves and peppercorns. Melt 100g/3½oz of the butter in a saucepan over a medium heat. Whisk in the flour to form a smooth paste, then cook for a further 1-2 minutes. Melt 100g/3½oz of the butter in a saucepan over a medium heat. Whisk in the flour to form a smooth paste, then cook for a further 1-2 minutes. Whisk in 50ml/2fl oz of the milk until it is fully incorporated into the roux. Continue to add 350ml/12fl oz of the remaining milk to the roux little by little, whisking after each addition, until the sauce is smooth and thick. Whisk in 50ml/2fl oz of the milk until it is fully incorporated into the roux. Continue to add 350ml/12fl oz of the remaining milk to the roux little by little, whisking after each addition, until the sauce is smooth and thick. Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock can be chilled and frozen for use in another dish. Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock can be chilled and frozen for use in another dish. Stir in the lemon zest and juice, and the parsley, then season with salt and pepper. Remove from the heat. Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish. Stir in the lemon zest and juice, and the parsley, then season with salt and pepper. Remove from the heat. Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish. When the potatoes are cooked, remove them from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. When the potatoes are cooked, remove them from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass it through a potato ricer into a pan set over a medium heat. Add 75g/2¾oz of the butter and the remaining of milk to the potatoes and beat over the heat until the mash is smooth and thick and not too soft. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass it through a potato ricer into a pan set over a medium heat. Add 75g/2¾oz of the butter and the remaining of milk to the potatoes and beat over the heat until the mash is smooth and thick and not too soft. Spoon the mash into a piping bag with a large star-shaped nozzle and pipe the mashed potato all over the fish pie filling. Sprinkle over the grated cheese. Alternatively, just spread the mashed potato onto the filling using a palette knife. Spoon the mash into a piping bag with a large star-shaped nozzle and pipe the mashed potato all over the fish pie filling. Sprinkle over the grated cheese. Alternatively, just spread the mashed potato onto the filling using a palette knife. Place the ovenproof dish onto a baking sheet and cook in the oven for 5-10 minutes, or until the cheese and potatoes are golden-brown and the pie is heated through. Place the ovenproof dish onto a baking sheet and cook in the oven for 5-10 minutes, or until the cheese and potatoes are golden-brown and the pie is heated through. While the fish pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes, until tender. Drain well and return to the pan, then stir in the remaining butter and season with salt and pepper. Serve the fish pie with the peas alongside. While the fish pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes, until tender. Drain well and return to the pan, then stir in the remaining butter and season with salt and pepper. Serve the fish pie with the peas alongside. | {
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"title": "Classic fish pie with peas recipe",
"content": "Preheat the oven to 180C/160C Fan/Gas 4.Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top. Bake for 1-1½ hours, or until tender.Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes. Lift the fish from the pan using a slotted spoon, and set aside. Strain the fish stock through a sieve suspended over a large bowl. Reserve the strained stock and discard the onion, bay leaves and peppercorns.Melt 100g/3½oz of the butter in a saucepan over a medium heat. Whisk in the flour to form a smooth paste, then cook for a further 1-2 minutes. Whisk in 50ml/2fl oz of the milk until it is fully incorporated into the roux. Continue to add 350ml/12fl oz of the remaining milk to the roux little by little, whisking after each addition, until the sauce is smooth and thick.Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock can be chilled and frozen for use in another dish.Stir in the lemon zest and juice, and the parsley, then season with salt and pepper. Remove from the heat. Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish.When the potatoes are cooked, remove them from the oven and increase the oven temperature to 220C/200C Fan/Gas 7.When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass it through a potato ricer into a pan set over a medium heat. Add 75g/2¾oz of the butter and the remaining of milk to the potatoes and beat over the heat until the mash is smooth and thick and not too soft. Spoon the mash into a piping bag with a large star-shaped nozzle and pipe the mashed potato all over the fish pie filling. Sprinkle over the grated cheese. Alternatively, just spread the mashed potato onto the filling using a palette knife.Place the ovenproof dish onto a baking sheet and cook in the oven for 5-10 minutes, or until the cheese and potatoes are golden-brown and the pie is heated through.While the fish pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes, until tender. Drain well and return to the pan, then stir in the remaining butter and season with salt and pepper. Serve the fish pie with the peas alongside. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top. Bake for 1-1½ hours, or until tender. Prick the potatoes all over with a fork, then rub each one with a little of the oil. Sprinkle a roasting tray with the rock salt and place the potatoes on top. Bake for 1-1½ hours, or until tender. Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes. Lift the fish from the pan using a slotted spoon, and set aside. Strain the fish stock through a sieve suspended over a large bowl. Reserve the strained stock and discard the onion, bay leaves and peppercorns. Meanwhile, half-fill a large frying pan with water and bring to a simmer. Add the onion, black peppercorns, bay leaves and all of the fish, poach for 3-4 minutes. Lift the fish from the pan using a slotted spoon, and set aside. Strain the fish stock through a sieve suspended over a large bowl. Reserve the strained stock and discard the onion, bay leaves and peppercorns. Melt 100g/3½oz of the butter in a saucepan over a medium heat. Whisk in the flour to form a smooth paste, then cook for a further 1-2 minutes. Melt 100g/3½oz of the butter in a saucepan over a medium heat. Whisk in the flour to form a smooth paste, then cook for a further 1-2 minutes. Whisk in 50ml/2fl oz of the milk until it is fully incorporated into the roux. Continue to add 350ml/12fl oz of the remaining milk to the roux little by little, whisking after each addition, until the sauce is smooth and thick. Whisk in 50ml/2fl oz of the milk until it is fully incorporated into the roux. Continue to add 350ml/12fl oz of the remaining milk to the roux little by little, whisking after each addition, until the sauce is smooth and thick. Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock can be chilled and frozen for use in another dish. Pour 750ml/25fl oz of the fish stock to the roux sauce, stir well and cook for 4-5 minutes, or until the sauce is smooth and just thick enough to coat the back of a spoon. Any remaining fish stock can be chilled and frozen for use in another dish. Stir in the lemon zest and juice, and the parsley, then season with salt and pepper. Remove from the heat. Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish. Stir in the lemon zest and juice, and the parsley, then season with salt and pepper. Remove from the heat. Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish. When the potatoes are cooked, remove them from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. When the potatoes are cooked, remove them from the oven and increase the oven temperature to 220C/200C Fan/Gas 7. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass it through a potato ricer into a pan set over a medium heat. Add 75g/2¾oz of the butter and the remaining of milk to the potatoes and beat over the heat until the mash is smooth and thick and not too soft. When the potatoes are just cool enough to handle, slice them in half, scoop out the flesh and pass it through a potato ricer into a pan set over a medium heat. Add 75g/2¾oz of the butter and the remaining of milk to the potatoes and beat over the heat until the mash is smooth and thick and not too soft. Spoon the mash into a piping bag with a large star-shaped nozzle and pipe the mashed potato all over the fish pie filling. Sprinkle over the grated cheese. Alternatively, just spread the mashed potato onto the filling using a palette knife. Spoon the mash into a piping bag with a large star-shaped nozzle and pipe the mashed potato all over the fish pie filling. Sprinkle over the grated cheese. Alternatively, just spread the mashed potato onto the filling using a palette knife. Place the ovenproof dish onto a baking sheet and cook in the oven for 5-10 minutes, or until the cheese and potatoes are golden-brown and the pie is heated through. Place the ovenproof dish onto a baking sheet and cook in the oven for 5-10 minutes, or until the cheese and potatoes are golden-brown and the pie is heated through. While the fish pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes, until tender. Drain well and return to the pan, then stir in the remaining butter and season with salt and pepper. Serve the fish pie with the peas alongside. While the fish pie heats through, bring a pan of salted water to the boil, add the peas and cook for 2-3 minutes, until tender. Drain well and return to the pan, then stir in the remaining butter and season with salt and pepper. Serve the fish pie with the peas alongside."
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} | af6743d3bccba1548e070bb5f424d9df2dc11ed0fb25e3146b2953fc43143c36 | Moussaka with sautéed potatoes recipe
Preheat the oven to 190C/375F/Gas 5.Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes.Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes.Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown.Add the lamb mince and cook for 4-5 minutes, until browned.Add the tomatoes, cumin, cinnamon, dried oregano and red wine and cook for 2-3 minutes, breaking up the tomatoes with a spoon as you cook.Add the mint and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray.Place the butter into a pan over a medium heat. When the butter has melted, add the flour and cook, stirring well, for one minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened.Add the eggs, season with salt and freshly ground black pepper, and add the nutmeg.Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined as a smooth sauce.Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella.Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling.Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry, turning occasionally, for 7-8 minutes, or until golden-brown all over and tender.Season the potatoes with salt and freshly ground black pepper, then add the flatleaf parsley and stir well.To serve, place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes. Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes. Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes. Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes. Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown. Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown. Add the lamb mince and cook for 4-5 minutes, until browned. Add the lamb mince and cook for 4-5 minutes, until browned. Add the tomatoes, cumin, cinnamon, dried oregano and red wine and cook for 2-3 minutes, breaking up the tomatoes with a spoon as you cook. Add the tomatoes, cumin, cinnamon, dried oregano and red wine and cook for 2-3 minutes, breaking up the tomatoes with a spoon as you cook. Add the mint and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. Add the mint and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray. Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray. Place the butter into a pan over a medium heat. When the butter has melted, add the flour and cook, stirring well, for one minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened. Place the butter into a pan over a medium heat. When the butter has melted, add the flour and cook, stirring well, for one minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened. Add the eggs, season with salt and freshly ground black pepper, and add the nutmeg. Add the eggs, season with salt and freshly ground black pepper, and add the nutmeg. Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined as a smooth sauce. Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined as a smooth sauce. Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella. Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella. Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling. Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry, turning occasionally, for 7-8 minutes, or until golden-brown all over and tender. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry, turning occasionally, for 7-8 minutes, or until golden-brown all over and tender. Season the potatoes with salt and freshly ground black pepper, then add the flatleaf parsley and stir well. Season the potatoes with salt and freshly ground black pepper, then add the flatleaf parsley and stir well. To serve, place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside. To serve, place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside. | {
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"title": "Moussaka with sautéed potatoes recipe",
"content": "Preheat the oven to 190C/375F/Gas 5.Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes.Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes.Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown.Add the lamb mince and cook for 4-5 minutes, until browned.Add the tomatoes, cumin, cinnamon, dried oregano and red wine and cook for 2-3 minutes, breaking up the tomatoes with a spoon as you cook.Add the mint and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray.Place the butter into a pan over a medium heat. When the butter has melted, add the flour and cook, stirring well, for one minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened.Add the eggs, season with salt and freshly ground black pepper, and add the nutmeg.Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined as a smooth sauce.Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella.Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling.Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry, turning occasionally, for 7-8 minutes, or until golden-brown all over and tender.Season the potatoes with salt and freshly ground black pepper, then add the flatleaf parsley and stir well.To serve, place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes. Cut the aubergines in half, and carefully scoop out the flesh, leaving the skins to one side. Cut the aubergine flesh into small cubes. Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes. Heat a frying pan over a medium heat until hot, then add the olive oil and aubergines and fry for 2-3 minutes. Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown. Add the onion and garlic and fry for a further 2-3 minutes, until the onions have softened and the aubergines are starting to turn golden-brown. Add the lamb mince and cook for 4-5 minutes, until browned. Add the lamb mince and cook for 4-5 minutes, until browned. Add the tomatoes, cumin, cinnamon, dried oregano and red wine and cook for 2-3 minutes, breaking up the tomatoes with a spoon as you cook. Add the tomatoes, cumin, cinnamon, dried oregano and red wine and cook for 2-3 minutes, breaking up the tomatoes with a spoon as you cook. Add the mint and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. Add the mint and the stock. Bring to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray. Spoon the aubergine mixture into the reserved aubergine skins and place onto a roasting tray. Place the butter into a pan over a medium heat. When the butter has melted, add the flour and cook, stirring well, for one minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened. Place the butter into a pan over a medium heat. When the butter has melted, add the flour and cook, stirring well, for one minute. Add the hot milk and cook, stirring constantly, for 2-3 minutes, until the mixture has thickened. Add the eggs, season with salt and freshly ground black pepper, and add the nutmeg. Add the eggs, season with salt and freshly ground black pepper, and add the nutmeg. Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined as a smooth sauce. Add half of the grated cheddar and mozzarella and continue to cook, stirring, until combined as a smooth sauce. Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella. Spoon equal amounts of the cheese sauce over the top of each of the stuffed aubergines, then sprinkle with the remaining grated cheddar and mozzarella. Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling. Transfer the stuffed aubergines to the oven to bake for 20-25 minutes, until the cheese topping is golden-brown and bubbling. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry, turning occasionally, for 7-8 minutes, or until golden-brown all over and tender. Meanwhile, for the sautéed potatoes, heat a frying pan over a medium heat until hot. Add the olive oil and potatoes and fry, turning occasionally, for 7-8 minutes, or until golden-brown all over and tender. Season the potatoes with salt and freshly ground black pepper, then add the flatleaf parsley and stir well. Season the potatoes with salt and freshly ground black pepper, then add the flatleaf parsley and stir well. To serve, place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside. To serve, place a stuffed aubergine onto each plate and place a spoonful of sautéed potatoes alongside."
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} | 622723e909cb1a239dfc66224dc83b8c2eb48e7ca7d2a21f81a38a7e50cf8782 | Greek-style moussaka recipe
An average of 4.8 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moussaka_70308_16x9.jpg Try Rick Stein's take on this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce. 150-175ml/5-6fl oz olive oil1 large onion, finely chopped3 garlic cloves, crushed900g/2lb lamb mince50ml/2 fl oz white wine (a generous splash)1 x 400g tin chopped tomatoes1 x 5cm/2in piece cinnamon stickhandful fresh oregano leaves, preferably wild Greek oregano, chopped3 large auberginessalt and freshly ground black pepper 150-175ml/5-6fl oz olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 900g/2lb lamb mince 50ml/2 fl oz white wine (a generous splash) 1 x 400g tin chopped tomatoes 1 x 5cm/2in piece cinnamon stick handful fresh oregano leaves, preferably wild Greek oregano, chopped 3 large aubergines salt and freshly ground black pepper 75g/3oz butter75g/3oz plain flour600ml/1 pint milk50g/2oz parmesan cheese, finely grated2 medium free-range eggs, beaten 75g/3oz butter 75g/3oz plain flour 600ml/1 pint milk 50g/2oz parmesan cheese, finely grated 2 medium free-range eggs, beaten Method Preheat the oven at 200C/180C Fan/Gas 6.For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. Preheat the oven at 200C/180C Fan/Gas 6. Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. Recipe tips This dish can be assembled in advance then chilled until needed. Allow an extra 15 mins in the oven if cooking from cold. | {
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"url": "https://www.bbc.co.uk/food/recipes/moussaka_70308",
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"title": "Greek-style moussaka recipe",
"content": "An average of 4.8 out of 5 stars from 35 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/moussaka_70308_16x9.jpg Try Rick Stein's take on this traditional Greek moussaka, combining spiced lamb mince and creamy white sauce. 150-175ml/5-6fl oz olive oil1 large onion, finely chopped3 garlic cloves, crushed900g/2lb lamb mince50ml/2 fl oz white wine (a generous splash)1 x 400g tin chopped tomatoes1 x 5cm/2in piece cinnamon stickhandful fresh oregano leaves, preferably wild Greek oregano, chopped3 large auberginessalt and freshly ground black pepper 150-175ml/5-6fl oz olive oil 1 large onion, finely chopped 3 garlic cloves, crushed 900g/2lb lamb mince 50ml/2 fl oz white wine (a generous splash) 1 x 400g tin chopped tomatoes 1 x 5cm/2in piece cinnamon stick handful fresh oregano leaves, preferably wild Greek oregano, chopped 3 large aubergines salt and freshly ground black pepper 75g/3oz butter75g/3oz plain flour600ml/1 pint milk50g/2oz parmesan cheese, finely grated2 medium free-range eggs, beaten 75g/3oz butter 75g/3oz plain flour 600ml/1 pint milk 50g/2oz parmesan cheese, finely grated 2 medium free-range eggs, beaten Method Preheat the oven at 200C/180C Fan/Gas 6.For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. Preheat the oven at 200C/180C Fan/Gas 6. Preheat the oven at 200C/180C Fan/Gas 6. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. For the lamb sauce, heat two teaspoons of the oil in a pan. Add the onions and garlic and fry until just beginning to brown. Add the minced lamb and fry over a high heat for 3-4 minutes. Add the wine, tomatoes, cinnamon and oregano and simmer gently for 30-40 minutes while you make everything else. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. Slice the stalks off the aubergines and cut them lengthways into 5mm/¼in slices. Heat a frying pan until it is jumping hot, add one tablespoon of the oil and a layer of aubergine slices and fry quickly until tender and lightly coloured on each side. Lift out with tongs (every kitchen should have some!), layer over the base of a 2.5-2.75 litre/4 ½-5 pint shallow ovenproof dish and season lightly with a little salt and pepper. Repeat with the rest of oil and aubergines and seasoning each layer as you go. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs. For the topping, melt the butter in a non-stick pan, add the flour and cook over a medium heat for one minute to cook out the flour. Gradually beat in the milk, bring to the boil, stirring, and leave to simmer very gently for 10 minutes, giving it a stir every now and then. Stir in the cheese and some salt and pepper to taste. Cool slightly and then beat in the eggs. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. Remove the cinnamon stick from the lamb sauce, season to taste with some salt and pepper and spoon it over the top of the aubergines. Pour over the topping and bake for 25-30 minutes until the top is golden-brown and bubbling. Recipe tips This dish can be assembled in advance then chilled until needed. Allow an extra 15 mins in the oven if cooking from cold."
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} | 673160761c1a4029e56ad4122bcec37f37107cc8eb6b53562523a2a50b107c1d | Aubergine parmigiana recipe
An average of 4.0 out of 5 stars from 2 ratings Matt Tebbutt makes this classic cheesy aubergine dish that's perfect for the weekend. 1 litre/1¾ pint tomato passata 1 garlic clove, crushed1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 bunch fresh oregano, leaves only1 bunch fresh basil, leaves only2 balls mozzarella, sliced 60g/2¼oz Parmesan, grated 60g/2¼oz pecorino, grated 2 handfuls breadcrumbs (not Japanese panko breadcrumbs)salt and freshly ground black pepper 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil 4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 bunch fresh oregano, leaves only 1 bunch fresh basil, leaves only 2 balls mozzarella, sliced 60g/2¼oz Parmesan, grated 60g/2¼oz pecorino, grated 2 handfuls breadcrumbs (not Japanese panko breadcrumbs) salt and freshly ground black pepper 80ml/2½fl oz double cream50g/1¾oz Parmesan, grated50g/1¾oz pecorino, grated 80ml/2½fl oz double cream 50g/1¾oz Parmesan, grated 50g/1¾oz pecorino, grated 2 tbsp fresh oregano, roughly chopped2 tbsp fresh basil, roughly chopped 2 tbsp fresh oregano, roughly chopped 2 tbsp fresh basil, roughly chopped selection salad leaves3 tbsp olive oil1 tbsp white wine vinegar selection salad leaves 3 tbsp olive oil 1 tbsp white wine vinegar Method To make the aubergine parmigiana, preheat the oven to 180C/160C Fan/Gas 4. Tip the tomato passata into a pan with the garlic and rosemary, and season with salt and freshly ground black pepper. Bring to the boil and add the vinegar. Remove from the heat and set aside. Heat the olive oil in a frying pan and fry the slices of aubergine on both sides, until browned. You will most likely need to do this in batches, in which case don’t add all the oil at the beginning. Drain on kitchen paper. To make the cheese sauce, bring the cream to the boil in a saucepan, remove from the heat and then stir in the two types of cheese. Spoon some passata into a 30cmx15cm baking dish, layer in half of the aubergine strips, some sliced tomatoes, some oregano and basil leaves, some of the sliced mozzarella and half of the cheese sauce. Sprinkle with some of the Parmesan and all the pecorino and repeat with another layer of passata, aubergine, tomato, herbs, mozzarella and cheese sauce. Finish with a layer of passata, and top with the remaining Parmesan and the breadcrumbs. Bake for 40–60 minutes, or until golden-brown and bubbling and cooked through.To make the salad, mix the leaves together in a bowl. Combine the oil and vinegar and use to dress the salad leaves. To serve, spoon out some of the aubergine parmigiana, garnish with the fresh oregano and basil and serve with the salad on the side. To make the aubergine parmigiana, preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine parmigiana, preheat the oven to 180C/160C Fan/Gas 4. Tip the tomato passata into a pan with the garlic and rosemary, and season with salt and freshly ground black pepper. Bring to the boil and add the vinegar. Remove from the heat and set aside. Tip the tomato passata into a pan with the garlic and rosemary, and season with salt and freshly ground black pepper. Bring to the boil and add the vinegar. Remove from the heat and set aside. Heat the olive oil in a frying pan and fry the slices of aubergine on both sides, until browned. You will most likely need to do this in batches, in which case don’t add all the oil at the beginning. Drain on kitchen paper. Heat the olive oil in a frying pan and fry the slices of aubergine on both sides, until browned. You will most likely need to do this in batches, in which case don’t add all the oil at the beginning. Drain on kitchen paper. To make the cheese sauce, bring the cream to the boil in a saucepan, remove from the heat and then stir in the two types of cheese. To make the cheese sauce, bring the cream to the boil in a saucepan, remove from the heat and then stir in the two types of cheese. Spoon some passata into a 30cmx15cm baking dish, layer in half of the aubergine strips, some sliced tomatoes, some oregano and basil leaves, some of the sliced mozzarella and half of the cheese sauce. Sprinkle with some of the Parmesan and all the pecorino and repeat with another layer of passata, aubergine, tomato, herbs, mozzarella and cheese sauce. Finish with a layer of passata, and top with the remaining Parmesan and the breadcrumbs. Bake for 40–60 minutes, or until golden-brown and bubbling and cooked through. Spoon some passata into a 30cmx15cm baking dish, layer in half of the aubergine strips, some sliced tomatoes, some oregano and basil leaves, some of the sliced mozzarella and half of the cheese sauce. Sprinkle with some of the Parmesan and all the pecorino and repeat with another layer of passata, aubergine, tomato, herbs, mozzarella and cheese sauce. Finish with a layer of passata, and top with the remaining Parmesan and the breadcrumbs. Bake for 40–60 minutes, or until golden-brown and bubbling and cooked through. To make the salad, mix the leaves together in a bowl. Combine the oil and vinegar and use to dress the salad leaves. To make the salad, mix the leaves together in a bowl. Combine the oil and vinegar and use to dress the salad leaves. To serve, spoon out some of the aubergine parmigiana, garnish with the fresh oregano and basil and serve with the salad on the side. To serve, spoon out some of the aubergine parmigiana, garnish with the fresh oregano and basil and serve with the salad on the side. | {
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"title": "Aubergine parmigiana recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Matt Tebbutt makes this classic cheesy aubergine dish that's perfect for the weekend. 1 litre/1¾ pint tomato passata 1 garlic clove, crushed1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 bunch fresh oregano, leaves only1 bunch fresh basil, leaves only2 balls mozzarella, sliced 60g/2¼oz Parmesan, grated 60g/2¼oz pecorino, grated 2 handfuls breadcrumbs (not Japanese panko breadcrumbs)salt and freshly ground black pepper 1 litre/1¾ pint tomato passata 1 garlic clove, crushed 1 sprig rosemary 3–4 tbsp balsamic vinegar 2 tsp olive oil 4 aubergines, cut into long slices 2 beef tomatoes, sliced 1 bunch fresh oregano, leaves only 1 bunch fresh basil, leaves only 2 balls mozzarella, sliced 60g/2¼oz Parmesan, grated 60g/2¼oz pecorino, grated 2 handfuls breadcrumbs (not Japanese panko breadcrumbs) salt and freshly ground black pepper 80ml/2½fl oz double cream50g/1¾oz Parmesan, grated50g/1¾oz pecorino, grated 80ml/2½fl oz double cream 50g/1¾oz Parmesan, grated 50g/1¾oz pecorino, grated 2 tbsp fresh oregano, roughly chopped2 tbsp fresh basil, roughly chopped 2 tbsp fresh oregano, roughly chopped 2 tbsp fresh basil, roughly chopped selection salad leaves3 tbsp olive oil1 tbsp white wine vinegar selection salad leaves 3 tbsp olive oil 1 tbsp white wine vinegar Method To make the aubergine parmigiana, preheat the oven to 180C/160C Fan/Gas 4. Tip the tomato passata into a pan with the garlic and rosemary, and season with salt and freshly ground black pepper. Bring to the boil and add the vinegar. Remove from the heat and set aside. Heat the olive oil in a frying pan and fry the slices of aubergine on both sides, until browned. You will most likely need to do this in batches, in which case don’t add all the oil at the beginning. Drain on kitchen paper. To make the cheese sauce, bring the cream to the boil in a saucepan, remove from the heat and then stir in the two types of cheese. Spoon some passata into a 30cmx15cm baking dish, layer in half of the aubergine strips, some sliced tomatoes, some oregano and basil leaves, some of the sliced mozzarella and half of the cheese sauce. Sprinkle with some of the Parmesan and all the pecorino and repeat with another layer of passata, aubergine, tomato, herbs, mozzarella and cheese sauce. Finish with a layer of passata, and top with the remaining Parmesan and the breadcrumbs. Bake for 40–60 minutes, or until golden-brown and bubbling and cooked through.To make the salad, mix the leaves together in a bowl. Combine the oil and vinegar and use to dress the salad leaves. To serve, spoon out some of the aubergine parmigiana, garnish with the fresh oregano and basil and serve with the salad on the side. To make the aubergine parmigiana, preheat the oven to 180C/160C Fan/Gas 4. To make the aubergine parmigiana, preheat the oven to 180C/160C Fan/Gas 4. Tip the tomato passata into a pan with the garlic and rosemary, and season with salt and freshly ground black pepper. Bring to the boil and add the vinegar. Remove from the heat and set aside. Tip the tomato passata into a pan with the garlic and rosemary, and season with salt and freshly ground black pepper. Bring to the boil and add the vinegar. Remove from the heat and set aside. Heat the olive oil in a frying pan and fry the slices of aubergine on both sides, until browned. You will most likely need to do this in batches, in which case don’t add all the oil at the beginning. Drain on kitchen paper. Heat the olive oil in a frying pan and fry the slices of aubergine on both sides, until browned. You will most likely need to do this in batches, in which case don’t add all the oil at the beginning. Drain on kitchen paper. To make the cheese sauce, bring the cream to the boil in a saucepan, remove from the heat and then stir in the two types of cheese. To make the cheese sauce, bring the cream to the boil in a saucepan, remove from the heat and then stir in the two types of cheese. Spoon some passata into a 30cmx15cm baking dish, layer in half of the aubergine strips, some sliced tomatoes, some oregano and basil leaves, some of the sliced mozzarella and half of the cheese sauce. Sprinkle with some of the Parmesan and all the pecorino and repeat with another layer of passata, aubergine, tomato, herbs, mozzarella and cheese sauce. Finish with a layer of passata, and top with the remaining Parmesan and the breadcrumbs. Bake for 40–60 minutes, or until golden-brown and bubbling and cooked through. Spoon some passata into a 30cmx15cm baking dish, layer in half of the aubergine strips, some sliced tomatoes, some oregano and basil leaves, some of the sliced mozzarella and half of the cheese sauce. Sprinkle with some of the Parmesan and all the pecorino and repeat with another layer of passata, aubergine, tomato, herbs, mozzarella and cheese sauce. Finish with a layer of passata, and top with the remaining Parmesan and the breadcrumbs. Bake for 40–60 minutes, or until golden-brown and bubbling and cooked through. To make the salad, mix the leaves together in a bowl. Combine the oil and vinegar and use to dress the salad leaves. To make the salad, mix the leaves together in a bowl. Combine the oil and vinegar and use to dress the salad leaves. To serve, spoon out some of the aubergine parmigiana, garnish with the fresh oregano and basil and serve with the salad on the side. To serve, spoon out some of the aubergine parmigiana, garnish with the fresh oregano and basil and serve with the salad on the side."
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} | 2529b7e0c5a7e9d222e4b9fa72187c3f03ad8a74a574525cbf3c9afd8a47cc0d | Aubergine parmigiana with chicken recipe
An average of 3.3 out of 5 stars from 6 ratings Classic Italian flavours come together in this easy dinner of chicken breast served alongside a cheat’s aubergine parmigiana – layers of aubergine, tomato sauce and Parmesan constructed on the plate. 3 tbsp extra virgin olive oil, plus extra for drizzling2 boneless, skinless chicken breasts (each around 150g/5½oz)1 medium aubergine, around 160g/5¾oz, trimmed and cut into 1cm/½in slicessalt and freshly ground black pepper 3 tbsp extra virgin olive oil, plus extra for drizzling 2 boneless, skinless chicken breasts (each around 150g/5½oz) 1 medium aubergine, around 160g/5¾oz, trimmed and cut into 1cm/½in slices salt and freshly ground black pepper 1 tbsp extra virgin olive oil1 large banana shallot, finely sliced1 garlic clove, finely chopped200g tin chopped tomatoes25g/1oz Parmesan, finely grated10g/⅓ oz fresh basil leaves, finely shredded, plus extra to garnish 1 tbsp extra virgin olive oil 1 large banana shallot, finely sliced 1 garlic clove, finely chopped 200g tin chopped tomatoes 25g/1oz Parmesan, finely grated 10g/⅓ oz fresh basil leaves, finely shredded, plus extra to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes.While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry.To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly.Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes. While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry. While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry. To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly. To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly. Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve. | {
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"title": "Aubergine parmigiana with chicken recipe",
"content": "An average of 3.3 out of 5 stars from 6 ratings Classic Italian flavours come together in this easy dinner of chicken breast served alongside a cheat’s aubergine parmigiana – layers of aubergine, tomato sauce and Parmesan constructed on the plate. 3 tbsp extra virgin olive oil, plus extra for drizzling2 boneless, skinless chicken breasts (each around 150g/5½oz)1 medium aubergine, around 160g/5¾oz, trimmed and cut into 1cm/½in slicessalt and freshly ground black pepper 3 tbsp extra virgin olive oil, plus extra for drizzling 2 boneless, skinless chicken breasts (each around 150g/5½oz) 1 medium aubergine, around 160g/5¾oz, trimmed and cut into 1cm/½in slices salt and freshly ground black pepper 1 tbsp extra virgin olive oil1 large banana shallot, finely sliced1 garlic clove, finely chopped200g tin chopped tomatoes25g/1oz Parmesan, finely grated10g/⅓ oz fresh basil leaves, finely shredded, plus extra to garnish 1 tbsp extra virgin olive oil 1 large banana shallot, finely sliced 1 garlic clove, finely chopped 200g tin chopped tomatoes 25g/1oz Parmesan, finely grated 10g/⅓ oz fresh basil leaves, finely shredded, plus extra to garnish Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes.While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry.To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly.Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes. Heat a tablespoon oil in a medium non-stick ovenproof frying pan. Season the chicken with salt and pepper. Fry for 2 minutes on each side, or until lightly browned. Transfer to the oven and roast for a further 10–12 minutes, or until cooked through. (Larger chicken breasts will take longer to cook.) Rest the chicken for 5 minutes. While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry. While the chicken is cooking, prepare the aubergine by tossing it with the remaining 2 tablespoons of oil. Dry fry the aubergine in a frying pan or griddle over a medium heat for 4–5 minutes on each side, or until softened and lightly browned. Add a little extra oil if the aubergine looks dry. To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly. To make the tomato sauce, heat the oil in a medium saucepan and fry the shallot and garlic over a medium heat for 3 minutes, or until softened, stirring regularly. Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Add the tomatoes, half the Parmesan and the chopped basil. Bring to a simmer then cook for 4–5 minutes, stirring regularly until the sauce is thickened. Season with salt and pepper. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve. Layer the aubergine and tomato sauce onto warmed plates. Thickly slice the rested chicken and place alongside. Sprinkle over the reserved Parmesan and garnish with sprigs of fresh basil. Drizzle with a little olive oil to serve."
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} | e2669307abd90145f6835b9bc79efd211977d9af70074687da9d1a221c3b2b14 | Parmigiana melanzana recipe
An average of 5.0 out of 5 stars from 2 ratings This is an Italian classic that combines the fresh flavours of aubergine, tomatoes and mozzarella. 1 Sicilian round aubergine 1 tsp red wine vinegar1 tsp caster sugar200 ml/7fl oz passata400g tin plum tomatoes 1 bunch of basil, stalks and leaves separated and chopped1 large aubergineolive oil, for deep-frying100g/3½oz plain flour2 free-range eggs, beaten200g/7oz buffalo mozzarella, sliced200g/7oz smoked mozzarella, grated200g/7oz Parmesan2 beef tomatoes, thinly slicedsalt2 tbsp olive oil, to serve2 tbsp basil leaves, deep-fried, to serve 1 Sicilian round aubergine 1 tsp red wine vinegar 1 tsp caster sugar 200 ml/7fl oz passata 400g tin plum tomatoes 1 bunch of basil, stalks and leaves separated and chopped 1 large aubergine olive oil, for deep-frying 100g/3½oz plain flour 2 free-range eggs, beaten 200g/7oz buffalo mozzarella, sliced 200g/7oz smoked mozzarella, grated 200g/7oz Parmesan 2 beef tomatoes, thinly sliced salt 2 tbsp olive oil, to serve 2 tbsp basil leaves, deep-fried, to serve Method Cut the Sicilian aubergine in half and scoop the insides into a bowl. Salt and place in a colander to drain. Once drained, place back in the bowl. Heat the red wine vinegar and sugar in a saucepan. Add the passata, plum tomatoes and basil stalks. Simmer for 20 minutes, or until thickened. Peel the other aubergine and cut the peelings into thin strips. Fill a deep saucepan two-thirds with oil (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully deep-fry the aubergine strips until crisp, remove with a slotted spoon and set aside on kitchen paper to drain. Preheat the oven to 180C/160C Fan/Gas 4. Slice the remaining aubergine flesh into rounds and place the flour and egg in two separate wide bowls. Dredge aubergine rounds in the flour and egg. Heat the oil again in a deep saucepan and deep-fry the rounds until golden. Remove the aubergine rounds with a slotted spoon and set aside on kitchen paper. Season with salt. Stir the passata sauce into the Sicilian aubergine bowl. In a large baking dish, start layering in the sauce, two mozzarellas, Parmesan (reserving some for the top), basil leaves and fried aubergine rounds. Finish with some sauce and the beef tomatoes. Top with the remaining Parmesan.Bake for 40–60 minutes, or until the Sicilian aubergine is soft and cooked and the top is golden. Garnish with the olive oil, deep-fried basil leaves and aubergine peel crisps and serve. Cut the Sicilian aubergine in half and scoop the insides into a bowl. Salt and place in a colander to drain. Once drained, place back in the bowl. Cut the Sicilian aubergine in half and scoop the insides into a bowl. Salt and place in a colander to drain. Once drained, place back in the bowl. Heat the red wine vinegar and sugar in a saucepan. Add the passata, plum tomatoes and basil stalks. Simmer for 20 minutes, or until thickened. Heat the red wine vinegar and sugar in a saucepan. Add the passata, plum tomatoes and basil stalks. Simmer for 20 minutes, or until thickened. Peel the other aubergine and cut the peelings into thin strips. Fill a deep saucepan two-thirds with oil (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully deep-fry the aubergine strips until crisp, remove with a slotted spoon and set aside on kitchen paper to drain. Peel the other aubergine and cut the peelings into thin strips. Fill a deep saucepan two-thirds with oil (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully deep-fry the aubergine strips until crisp, remove with a slotted spoon and set aside on kitchen paper to drain. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Slice the remaining aubergine flesh into rounds and place the flour and egg in two separate wide bowls. Dredge aubergine rounds in the flour and egg. Heat the oil again in a deep saucepan and deep-fry the rounds until golden. Remove the aubergine rounds with a slotted spoon and set aside on kitchen paper. Season with salt. Slice the remaining aubergine flesh into rounds and place the flour and egg in two separate wide bowls. Dredge aubergine rounds in the flour and egg. Heat the oil again in a deep saucepan and deep-fry the rounds until golden. Remove the aubergine rounds with a slotted spoon and set aside on kitchen paper. Season with salt. Stir the passata sauce into the Sicilian aubergine bowl. In a large baking dish, start layering in the sauce, two mozzarellas, Parmesan (reserving some for the top), basil leaves and fried aubergine rounds. Finish with some sauce and the beef tomatoes. Top with the remaining Parmesan. Stir the passata sauce into the Sicilian aubergine bowl. In a large baking dish, start layering in the sauce, two mozzarellas, Parmesan (reserving some for the top), basil leaves and fried aubergine rounds. Finish with some sauce and the beef tomatoes. Top with the remaining Parmesan. Bake for 40–60 minutes, or until the Sicilian aubergine is soft and cooked and the top is golden. Bake for 40–60 minutes, or until the Sicilian aubergine is soft and cooked and the top is golden. Garnish with the olive oil, deep-fried basil leaves and aubergine peel crisps and serve. Garnish with the olive oil, deep-fried basil leaves and aubergine peel crisps and serve. | {
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"title": "Parmigiana melanzana recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This is an Italian classic that combines the fresh flavours of aubergine, tomatoes and mozzarella. 1 Sicilian round aubergine 1 tsp red wine vinegar1 tsp caster sugar200 ml/7fl oz passata400g tin plum tomatoes 1 bunch of basil, stalks and leaves separated and chopped1 large aubergineolive oil, for deep-frying100g/3½oz plain flour2 free-range eggs, beaten200g/7oz buffalo mozzarella, sliced200g/7oz smoked mozzarella, grated200g/7oz Parmesan2 beef tomatoes, thinly slicedsalt2 tbsp olive oil, to serve2 tbsp basil leaves, deep-fried, to serve 1 Sicilian round aubergine 1 tsp red wine vinegar 1 tsp caster sugar 200 ml/7fl oz passata 400g tin plum tomatoes 1 bunch of basil, stalks and leaves separated and chopped 1 large aubergine olive oil, for deep-frying 100g/3½oz plain flour 2 free-range eggs, beaten 200g/7oz buffalo mozzarella, sliced 200g/7oz smoked mozzarella, grated 200g/7oz Parmesan 2 beef tomatoes, thinly sliced salt 2 tbsp olive oil, to serve 2 tbsp basil leaves, deep-fried, to serve Method Cut the Sicilian aubergine in half and scoop the insides into a bowl. Salt and place in a colander to drain. Once drained, place back in the bowl. Heat the red wine vinegar and sugar in a saucepan. Add the passata, plum tomatoes and basil stalks. Simmer for 20 minutes, or until thickened. Peel the other aubergine and cut the peelings into thin strips. Fill a deep saucepan two-thirds with oil (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully deep-fry the aubergine strips until crisp, remove with a slotted spoon and set aside on kitchen paper to drain. Preheat the oven to 180C/160C Fan/Gas 4. Slice the remaining aubergine flesh into rounds and place the flour and egg in two separate wide bowls. Dredge aubergine rounds in the flour and egg. Heat the oil again in a deep saucepan and deep-fry the rounds until golden. Remove the aubergine rounds with a slotted spoon and set aside on kitchen paper. Season with salt. Stir the passata sauce into the Sicilian aubergine bowl. In a large baking dish, start layering in the sauce, two mozzarellas, Parmesan (reserving some for the top), basil leaves and fried aubergine rounds. Finish with some sauce and the beef tomatoes. Top with the remaining Parmesan.Bake for 40–60 minutes, or until the Sicilian aubergine is soft and cooked and the top is golden. Garnish with the olive oil, deep-fried basil leaves and aubergine peel crisps and serve. Cut the Sicilian aubergine in half and scoop the insides into a bowl. Salt and place in a colander to drain. Once drained, place back in the bowl. Cut the Sicilian aubergine in half and scoop the insides into a bowl. Salt and place in a colander to drain. Once drained, place back in the bowl. Heat the red wine vinegar and sugar in a saucepan. Add the passata, plum tomatoes and basil stalks. Simmer for 20 minutes, or until thickened. Heat the red wine vinegar and sugar in a saucepan. Add the passata, plum tomatoes and basil stalks. Simmer for 20 minutes, or until thickened. Peel the other aubergine and cut the peelings into thin strips. Fill a deep saucepan two-thirds with oil (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully deep-fry the aubergine strips until crisp, remove with a slotted spoon and set aside on kitchen paper to drain. Peel the other aubergine and cut the peelings into thin strips. Fill a deep saucepan two-thirds with oil (CAUTION: hot oil can be dangerous. Do not leave unattended.) Carefully deep-fry the aubergine strips until crisp, remove with a slotted spoon and set aside on kitchen paper to drain. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Slice the remaining aubergine flesh into rounds and place the flour and egg in two separate wide bowls. Dredge aubergine rounds in the flour and egg. Heat the oil again in a deep saucepan and deep-fry the rounds until golden. Remove the aubergine rounds with a slotted spoon and set aside on kitchen paper. Season with salt. Slice the remaining aubergine flesh into rounds and place the flour and egg in two separate wide bowls. Dredge aubergine rounds in the flour and egg. Heat the oil again in a deep saucepan and deep-fry the rounds until golden. Remove the aubergine rounds with a slotted spoon and set aside on kitchen paper. Season with salt. Stir the passata sauce into the Sicilian aubergine bowl. In a large baking dish, start layering in the sauce, two mozzarellas, Parmesan (reserving some for the top), basil leaves and fried aubergine rounds. Finish with some sauce and the beef tomatoes. Top with the remaining Parmesan. Stir the passata sauce into the Sicilian aubergine bowl. In a large baking dish, start layering in the sauce, two mozzarellas, Parmesan (reserving some for the top), basil leaves and fried aubergine rounds. Finish with some sauce and the beef tomatoes. Top with the remaining Parmesan. Bake for 40–60 minutes, or until the Sicilian aubergine is soft and cooked and the top is golden. Bake for 40–60 minutes, or until the Sicilian aubergine is soft and cooked and the top is golden. Garnish with the olive oil, deep-fried basil leaves and aubergine peel crisps and serve. Garnish with the olive oil, deep-fried basil leaves and aubergine peel crisps and serve."
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} | 65fcb815e2686f19392abddbf196c093754dcf659ac891e9c39d556fcc6a78cb | Baked pasta cake with sweet and sour onions recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_pasta_cake_with_30223_16x9.jpg This pasta cake is easy to make, but is an impressive step up from your standard pasta bake! 60g/2¼oz raisins2 tbsp olive oil3 onions, sliced3 garlic cloves, finely sliced25g/1oz caster sugar 2 tbsp moscatel vinegar 50g/3½oz pine nuts, toasted 60g/2¼oz raisins 2 tbsp olive oil 3 onions, sliced 3 garlic cloves, finely sliced 25g/1oz caster sugar 2 tbsp moscatel vinegar 50g/3½oz pine nuts, toasted 2 tbsp olive oil4 garlic cloves, crushed2 shallots, peeled and finely chopped2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 x 400g tins chopped tomatoeslarge pinch dried red chilli flakes 2 tbsp fresh basil stalks, roughly chopped salt and freshly ground black pepper 2 tbsp olive oil 4 garlic cloves, crushed 2 shallots, peeled and finely chopped 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 x 400g tins chopped tomatoes large pinch dried red chilli flakes 2 tbsp fresh basil stalks, roughly chopped salt and freshly ground black pepper 250g/9oz rigatoni 125g/4½oz fontina cheese, grated165g/6oz grated Parmesan1 tbsp fresh mint leaves, chopped or left whole1 tbsp fresh basil leaves, chopped or left whole1 tbsp fresh flatleaf parsley leaves, chopped or left whole50g/1¾oz unsalted butter, softened, for greasing200g/7oz fresh breadcrumbs, plus 50g/1¾oz fresh, toasted breadcrumbs, to garnish 250g/9oz rigatoni 125g/4½oz fontina cheese, grated 165g/6oz grated Parmesan 1 tbsp fresh mint leaves, chopped or left whole 1 tbsp fresh basil leaves, chopped or left whole 1 tbsp fresh flatleaf parsley leaves, chopped or left whole 50g/1¾oz unsalted butter, softened, for greasing 200g/7oz fresh breadcrumbs, plus 50g/1¾oz fresh, toasted breadcrumbs, to garnish Method To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6.Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well.Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta.Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Bake for 30 minutes. Leave to cool a little before turning out.Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan. To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6. Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well. Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta. Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta. Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Bake for 30 minutes. Leave to cool a little before turning out. Bake for 30 minutes. Leave to cool a little before turning out. Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan. Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan. | {
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"title": "Baked pasta cake with sweet and sour onions recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/baked_pasta_cake_with_30223_16x9.jpg This pasta cake is easy to make, but is an impressive step up from your standard pasta bake! 60g/2¼oz raisins2 tbsp olive oil3 onions, sliced3 garlic cloves, finely sliced25g/1oz caster sugar 2 tbsp moscatel vinegar 50g/3½oz pine nuts, toasted 60g/2¼oz raisins 2 tbsp olive oil 3 onions, sliced 3 garlic cloves, finely sliced 25g/1oz caster sugar 2 tbsp moscatel vinegar 50g/3½oz pine nuts, toasted 2 tbsp olive oil4 garlic cloves, crushed2 shallots, peeled and finely chopped2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 x 400g tins chopped tomatoeslarge pinch dried red chilli flakes 2 tbsp fresh basil stalks, roughly chopped salt and freshly ground black pepper 2 tbsp olive oil 4 garlic cloves, crushed 2 shallots, peeled and finely chopped 2 tbsp balsamic vinegar 2 tbsp red wine vinegar 2 x 400g tins chopped tomatoes large pinch dried red chilli flakes 2 tbsp fresh basil stalks, roughly chopped salt and freshly ground black pepper 250g/9oz rigatoni 125g/4½oz fontina cheese, grated165g/6oz grated Parmesan1 tbsp fresh mint leaves, chopped or left whole1 tbsp fresh basil leaves, chopped or left whole1 tbsp fresh flatleaf parsley leaves, chopped or left whole50g/1¾oz unsalted butter, softened, for greasing200g/7oz fresh breadcrumbs, plus 50g/1¾oz fresh, toasted breadcrumbs, to garnish 250g/9oz rigatoni 125g/4½oz fontina cheese, grated 165g/6oz grated Parmesan 1 tbsp fresh mint leaves, chopped or left whole 1 tbsp fresh basil leaves, chopped or left whole 1 tbsp fresh flatleaf parsley leaves, chopped or left whole 50g/1¾oz unsalted butter, softened, for greasing 200g/7oz fresh breadcrumbs, plus 50g/1¾oz fresh, toasted breadcrumbs, to garnish Method To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6.Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well.Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta.Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Bake for 30 minutes. Leave to cool a little before turning out.Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan. To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. To make the onions, place the raisins in a bowl of boiling water and leave to soak. Heat the oil in a frying pan and fry the onions and garlic for around 30 minutes over a very low heat so they do not colour. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. Drain the raisins. Add the sugar, vinegar, pine nuts and raisins to the onion pan and cook for a further 5 minutes. Set aside. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the tomato sauce, heat the oil in a saucepan and fry the garlic and shallots for 5–8 minutes. Add the vinegars followed by the tomatoes, chilli and basil stalks. Simmer until the sauce has thickened. Season with salt and pepper. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6. To make the pasta cake, preheat the oven to 200C/180C Fan/Gas 6. Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Cook the rigatoni in a large pan of salted boiling water according to pack instructions. Drain once al dente. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well. Place the cooked pasta, the tomato sauce, half of the fontina, 45g/1¾oz Parmesan and half of the herbs into a large bowl and mix well. Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta. Grease a 20cm/8in springform cake tin with the butter. Line all of the tin with the breadcrumbs and layer half of the sweet and sour onions in the base, then add the pasta. Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Scatter over the remaining fontina, 45g/1¾oz Parmesan and the remaining sweet and sour onions. Bake for 30 minutes. Leave to cool a little before turning out. Bake for 30 minutes. Leave to cool a little before turning out. Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan. Garnish with the rest of the fresh herbs, toasted breadcrumbs and the remaining Parmesan."
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} | 6af7797e1b2127cef61ca40e9a6c57066b88186b80f9a2eb9a04db8f2789e5d9 | Croziflette baked pasta with blue cheese recipe
An average of 4.5 out of 5 stars from 2 ratings This comforting French pasta bake is a twist on the more traditional tartiflette – replacing the potatoes with small, square buckwheat pasta. 50g/1¾oz unsalted butter2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped100ml/3½fl oz white wine 50ml/1¾oz double cream 200g/7oz buckwheat crozet pasta 250g/9oz Roquefort, sliced250g/9oz Reblochon, sliced 50g/1¾oz unsalted butter 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz white wine 50ml/1¾oz double cream 200g/7oz buckwheat crozet pasta 250g/9oz Roquefort, sliced 250g/9oz Reblochon, sliced 2 tbsp olive oil2 thick slices stale bread, torn into pieces1 garlic clove, smashed1 tsp chopped thyme leavessalt and freshly ground black pepper 2 tbsp olive oil 2 thick slices stale bread, torn into pieces 1 garlic clove, smashed 1 tsp chopped thyme leaves salt and freshly ground black pepper 3 tbsp olive oil1 lemon, juice only1 head butter lettuce, leaves separated 3 tbsp olive oil 1 lemon, juice only 1 head butter lettuce, leaves separated Method To make the croziflette, preheat the oven to 200C/180C F/Gas 6. Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. Add the white wine and cook until the volume of liquid has reduced by half, then add the cream. Meanwhile, boil the pasta in a pan of salted water and cook according to packet instructions (about 20 minutes) and drain. Then add the creamy sauce to the drained pasta and mix well. Tip the pasta into a baking dish and layer over both the cheeses. Bake in the oven for 20 minutes until golden-brown and bubbling. To make the croutons, heat the olive oil in a frying pan over a medium heat. Fry the bread in the olive oil with the smashed garlic clove. Remove and drain on kitchen paper. Season with salt and freshly ground black pepper and sprinkle over the thyme. To make the green salad, mix the oil and a good squeeze of lemon juice together in a small bowl. Arrange the lettuce in a salad bowl and pour over the dressing.To serve, top the baked pasta with the croutons and serve with the green salad. To make the croziflette, preheat the oven to 200C/180C F/Gas 6. Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. Add the white wine and cook until the volume of liquid has reduced by half, then add the cream. To make the croziflette, preheat the oven to 200C/180C F/Gas 6. Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. Add the white wine and cook until the volume of liquid has reduced by half, then add the cream. Meanwhile, boil the pasta in a pan of salted water and cook according to packet instructions (about 20 minutes) and drain. Then add the creamy sauce to the drained pasta and mix well. Meanwhile, boil the pasta in a pan of salted water and cook according to packet instructions (about 20 minutes) and drain. Then add the creamy sauce to the drained pasta and mix well. Tip the pasta into a baking dish and layer over both the cheeses. Tip the pasta into a baking dish and layer over both the cheeses. Bake in the oven for 20 minutes until golden-brown and bubbling. Bake in the oven for 20 minutes until golden-brown and bubbling. To make the croutons, heat the olive oil in a frying pan over a medium heat. Fry the bread in the olive oil with the smashed garlic clove. Remove and drain on kitchen paper. Season with salt and freshly ground black pepper and sprinkle over the thyme. To make the croutons, heat the olive oil in a frying pan over a medium heat. Fry the bread in the olive oil with the smashed garlic clove. Remove and drain on kitchen paper. Season with salt and freshly ground black pepper and sprinkle over the thyme. To make the green salad, mix the oil and a good squeeze of lemon juice together in a small bowl. Arrange the lettuce in a salad bowl and pour over the dressing. To make the green salad, mix the oil and a good squeeze of lemon juice together in a small bowl. Arrange the lettuce in a salad bowl and pour over the dressing. To serve, top the baked pasta with the croutons and serve with the green salad. To serve, top the baked pasta with the croutons and serve with the green salad. Recipe tips You could use any type of pasta for this dish, especially whole wheat pasta, just cook it according to packet instructions. | {
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"title": "Croziflette baked pasta with blue cheese recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings This comforting French pasta bake is a twist on the more traditional tartiflette – replacing the potatoes with small, square buckwheat pasta. 50g/1¾oz unsalted butter2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped100ml/3½fl oz white wine 50ml/1¾oz double cream 200g/7oz buckwheat crozet pasta 250g/9oz Roquefort, sliced250g/9oz Reblochon, sliced 50g/1¾oz unsalted butter 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 100ml/3½fl oz white wine 50ml/1¾oz double cream 200g/7oz buckwheat crozet pasta 250g/9oz Roquefort, sliced 250g/9oz Reblochon, sliced 2 tbsp olive oil2 thick slices stale bread, torn into pieces1 garlic clove, smashed1 tsp chopped thyme leavessalt and freshly ground black pepper 2 tbsp olive oil 2 thick slices stale bread, torn into pieces 1 garlic clove, smashed 1 tsp chopped thyme leaves salt and freshly ground black pepper 3 tbsp olive oil1 lemon, juice only1 head butter lettuce, leaves separated 3 tbsp olive oil 1 lemon, juice only 1 head butter lettuce, leaves separated Method To make the croziflette, preheat the oven to 200C/180C F/Gas 6. Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. Add the white wine and cook until the volume of liquid has reduced by half, then add the cream. Meanwhile, boil the pasta in a pan of salted water and cook according to packet instructions (about 20 minutes) and drain. Then add the creamy sauce to the drained pasta and mix well. Tip the pasta into a baking dish and layer over both the cheeses. Bake in the oven for 20 minutes until golden-brown and bubbling. To make the croutons, heat the olive oil in a frying pan over a medium heat. Fry the bread in the olive oil with the smashed garlic clove. Remove and drain on kitchen paper. Season with salt and freshly ground black pepper and sprinkle over the thyme. To make the green salad, mix the oil and a good squeeze of lemon juice together in a small bowl. Arrange the lettuce in a salad bowl and pour over the dressing.To serve, top the baked pasta with the croutons and serve with the green salad. To make the croziflette, preheat the oven to 200C/180C F/Gas 6. Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. Add the white wine and cook until the volume of liquid has reduced by half, then add the cream. To make the croziflette, preheat the oven to 200C/180C F/Gas 6. Heat the butter and olive oil in a saucepan over a medium heat and fry the onion and garlic for 10 minutes until softened. Add the white wine and cook until the volume of liquid has reduced by half, then add the cream. Meanwhile, boil the pasta in a pan of salted water and cook according to packet instructions (about 20 minutes) and drain. Then add the creamy sauce to the drained pasta and mix well. Meanwhile, boil the pasta in a pan of salted water and cook according to packet instructions (about 20 minutes) and drain. Then add the creamy sauce to the drained pasta and mix well. Tip the pasta into a baking dish and layer over both the cheeses. Tip the pasta into a baking dish and layer over both the cheeses. Bake in the oven for 20 minutes until golden-brown and bubbling. Bake in the oven for 20 minutes until golden-brown and bubbling. To make the croutons, heat the olive oil in a frying pan over a medium heat. Fry the bread in the olive oil with the smashed garlic clove. Remove and drain on kitchen paper. Season with salt and freshly ground black pepper and sprinkle over the thyme. To make the croutons, heat the olive oil in a frying pan over a medium heat. Fry the bread in the olive oil with the smashed garlic clove. Remove and drain on kitchen paper. Season with salt and freshly ground black pepper and sprinkle over the thyme. To make the green salad, mix the oil and a good squeeze of lemon juice together in a small bowl. Arrange the lettuce in a salad bowl and pour over the dressing. To make the green salad, mix the oil and a good squeeze of lemon juice together in a small bowl. Arrange the lettuce in a salad bowl and pour over the dressing. To serve, top the baked pasta with the croutons and serve with the green salad. To serve, top the baked pasta with the croutons and serve with the green salad. Recipe tips You could use any type of pasta for this dish, especially whole wheat pasta, just cook it according to packet instructions."
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} | c28ed3dcbc3e7994e11eebbe517a9d546d756ff57273dadf2451676b0c4902cd | Pasta al forno with wild mushrooms and cheese recipe
Pasta al forno with wild mushrooms, chestnuts, burrata, fontina and truffle An average of 4.4 out of 5 stars from 8 ratings A luxurious cheesy pasta bake packed with rich, autumnal Italian flavours. 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil30g/1oz butter, plus extra for buttering the dish60g/2¼oz plain flour800ml/1½ pint hot full-fat milk4 bay leaves70g/2½oz parmesan, grated70g/2½oz fontina, gratedglug truffle oil130g/4½oz wild mushrooms, trimmed and rinsed100g/3½oz chestnuts, roasted and peeled (see Recipe Tip), or alternatively 70g/2½oz pre-cooked chestnuts, roughly chopped1 small bunch flat parsley, leaves only, chopped180g/6oz burrata, drainedgood handful Japanese panko breadcrumbsblack truffle slices, to finish (optional)sea salt and freshly ground black pepper 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour 800ml/1½ pint hot full-fat milk 4 bay leaves 70g/2½oz parmesan, grated 70g/2½oz fontina, grated glug truffle oil 130g/4½oz wild mushrooms, trimmed and rinsed 100g/3½oz chestnuts, roasted and peeled (see Recipe Tip), or alternatively 70g/2½oz pre-cooked chestnuts, roughly chopped 1 small bunch flat parsley, leaves only, chopped 180g/6oz burrata, drained good handful Japanese panko breadcrumbs black truffle slices, to finish (optional) sea salt and freshly ground black pepper Method Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish.Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm.Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat.Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish. Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish. Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm. Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat. Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat. Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Recipe tips You can roast the chestnuts for this recipe by preheating the oven to 200C/400F/Gas 6 and using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender. This takes about 30 minutes. Alternatively use pre-cooked chestnuts, following measurements in the recipe. | {
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"content": "Pasta al forno with wild mushrooms, chestnuts, burrata, fontina and truffle An average of 4.4 out of 5 stars from 8 ratings A luxurious cheesy pasta bake packed with rich, autumnal Italian flavours. 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil30g/1oz butter, plus extra for buttering the dish60g/2¼oz plain flour800ml/1½ pint hot full-fat milk4 bay leaves70g/2½oz parmesan, grated70g/2½oz fontina, gratedglug truffle oil130g/4½oz wild mushrooms, trimmed and rinsed100g/3½oz chestnuts, roasted and peeled (see Recipe Tip), or alternatively 70g/2½oz pre-cooked chestnuts, roughly chopped1 small bunch flat parsley, leaves only, chopped180g/6oz burrata, drainedgood handful Japanese panko breadcrumbsblack truffle slices, to finish (optional)sea salt and freshly ground black pepper 400g/14oz ziti pasta (or rigatoni) extra virgin olive oil 30g/1oz butter, plus extra for buttering the dish 60g/2¼oz plain flour 800ml/1½ pint hot full-fat milk 4 bay leaves 70g/2½oz parmesan, grated 70g/2½oz fontina, grated glug truffle oil 130g/4½oz wild mushrooms, trimmed and rinsed 100g/3½oz chestnuts, roasted and peeled (see Recipe Tip), or alternatively 70g/2½oz pre-cooked chestnuts, roughly chopped 1 small bunch flat parsley, leaves only, chopped 180g/6oz burrata, drained good handful Japanese panko breadcrumbs black truffle slices, to finish (optional) sea salt and freshly ground black pepper Method Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish.Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm.Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat.Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish. Cook the pasta in a pan of boiling salted water until al dente and then drain and toss with olive oil. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and butter an ovenproof baking dish. Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Heat the butter in a saucepan until foaming, stir in the flour and cook until pale and sandy in texture. Gradually whisk in the milk and add the bay leaves. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm. Turn the heat to low and continue to stir until rich and thickened. Now whisk in half of the parmesan and fontina until melted. Season well, add a good glug of truffle oil, reserve and keep warm. Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat. Heat a large pan over a high heat, add a glug of olive oil, and then the mushrooms. Season with salt and pepper, and then fry until cooked through. Stir in the chestnuts and the parsley. Turn off the heat. Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Place the cooked pasta in a bowl, pour over the sauce and mix through the pasta to fully coat it. Add the mushroom mixture and tear in the burrata. Mix well, transfer into the prepared baking dish and then top with the breadcrumbs and the remaining cheese. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Bake for 20 minutes or until piping hot and the top is nicely browned. Top with more truffle oil and slices of fresh truffle, if using. Recipe tips You can roast the chestnuts for this recipe by preheating the oven to 200C/400F/Gas 6 and using a small, sharp knife, cut a cross into the skin of each nut. Put in a roasting tin and bake until the skins open and the insides are tender. This takes about 30 minutes. Alternatively use pre-cooked chestnuts, following measurements in the recipe."
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} | 713417ca2ed96477eb0a47c6bdf1e7e1df5cc598cbee19ef54365241e2ba67ed | Gluten-free pizza base recipe
An average of 3.3 out of 5 stars from 4 ratings There'll be no stopping you once you've made your first gluten-free pizza dough. Pizza is universally appealing, a quick and easy lunch or supper dish, for which you can endlessly vary the toppings. 1 tsp sugar225ml/8fl oz lukewarm water15g/½oz dried active yeast175g/6oz rice flour, plus extra for dusting75g/3oz potato flour50g/2oz tapioca flour25g/1oz dried milk1 ½ tsp gluten-free baking powder1 tsp xanthan gum1 tsp salt1 tbsp sunflower oil1 egg, preferably free-range 1 tsp sugar 225ml/8fl oz lukewarm water 15g/½oz dried active yeast 175g/6oz rice flour, plus extra for dusting 75g/3oz potato flour 50g/2oz tapioca flour 25g/1oz dried milk 1 ½ tsp gluten-free baking powder 1 tsp xanthan gum 1 tsp salt 1 tbsp sunflower oil 1 egg, preferably free-range Method Dissolve the sugar in 150ml/¼ pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes. Preheat the oven to 200C/400F/Gas 6.Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden. Serve immediately. Dissolve the sugar in 150ml/¼ pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance. Dissolve the sugar in 150ml/¼ pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden. Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden. Serve immediately. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pizzabase_74776",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Gluten-free pizza base recipe",
"content": "An average of 3.3 out of 5 stars from 4 ratings There'll be no stopping you once you've made your first gluten-free pizza dough. Pizza is universally appealing, a quick and easy lunch or supper dish, for which you can endlessly vary the toppings. 1 tsp sugar225ml/8fl oz lukewarm water15g/½oz dried active yeast175g/6oz rice flour, plus extra for dusting75g/3oz potato flour50g/2oz tapioca flour25g/1oz dried milk1 ½ tsp gluten-free baking powder1 tsp xanthan gum1 tsp salt1 tbsp sunflower oil1 egg, preferably free-range 1 tsp sugar 225ml/8fl oz lukewarm water 15g/½oz dried active yeast 175g/6oz rice flour, plus extra for dusting 75g/3oz potato flour 50g/2oz tapioca flour 25g/1oz dried milk 1 ½ tsp gluten-free baking powder 1 tsp xanthan gum 1 tsp salt 1 tbsp sunflower oil 1 egg, preferably free-range Method Dissolve the sugar in 150ml/¼ pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes. Preheat the oven to 200C/400F/Gas 6.Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden. Serve immediately. Dissolve the sugar in 150ml/¼ pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance. Dissolve the sugar in 150ml/¼ pint of the lukewarm water in a small bowl and stir in the dried yeast. Sit the bowl for a few minutes in a warm place to allow the yeast to start to work. After about 4-5 minutes it will have a creamy, slightly frothy appearance. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed. Place the rice flour, potato flour, tapioca flour, dried milk, gluten-free baking powder, xanthan gum and salt into the bowl of a food mixer. Using the paddle attachment, thoroughly mix the dry ingredients together. In a small bowl, whisk together the sunflower oil and egg and stir into the dry ingredients on a low speed. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced. When the yeast mixture is ready, stir and pour with the remaining lukewarm water into the mixer bowl. Using the K-blade attachment on a low speed, mix the liquid through the contents of the bowl. Continue to mix for 3-4 minutes, until a smooth dough is produced. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough. Transfer the dough to a rice-floured work surface. The dough will be slightly sticky, so it helps if you put a little rice flour on your hands too. Divide the dough into four equal parts, each weighing about 150g/5oz. Place a sheet of parchment paper on a baking tray. Transfer one piece of the dough to the baking tray and, using the 'heel' of your hand, flatten it to form a circle measuring 20cm/8in in diameter. Repeat with the remaining three pieces of dough. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes. Cover the dough circles with a clean tea towel and allow them to rise in a warm place for about 15 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden. Transfer the baking sheets to the oven and bake for 8-10 minutes before removing and adding the toppings of your choice. Return the pizzas, with the toppings to the oven and bake for a further 10-15 minutes until the bases are crisp and the toppings are bubbly and golden. Serve immediately. Serve immediately."
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} | 11834ce0a3ed3e4ee668a4a466368835c032ed099cfd25d7528f32c5a7c24d2a | Saag paneer pizza recipe
To make the pizza dough, place the flour and salt into a large bowl. In a jug, mix the lukewarm water with the yeast and sugar and leave for a few minutes to activate. Pour into the bowl along with the olive oil and knead until the dough is smooth, soft and elastic. Alternatively use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes, or until the dough is smooth, soft and elastic. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively, place in the fridge overnight). Once the dough has risen, knock it back and knead again briefly until smooth, then return to a greased bowl and allow to rise for another 30 minutes–1 hour.To make the spinach sauce, heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onion, ground cumin, chilli powder, ground cardamom and a generous pinch of salt. Cook for around 10–15 minutes over a medium-low heat, stirring frequently until softened and golden brown.Add the ginger and garlic paste and cook for a further 1–2 minutes before adding the spinach. Allow to wilt for a few minutes. Once cooked, transfer to a blender and blitz until smooth. Return to the pan, stir in the cream and cook over a low heat until combined. Season to taste with salt and pepper.Preheat the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to heat up for 5 minutes.Divide the dough into four equal pieces and roll into balls. On a floured surface, stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until you have a circle of dough approximately 28cm/11in wide.Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook each pizza separately.)Spread a quarter of the spinach sauce over the base. Top with a quarter of the artichoke pieces and scatter over a quarter of the paneer. Sprinkle over some garam masala. Tear half a ball of mozzarella equally over the top.Cook in the hot oven for around 7–8 minutes, until the base is golden and crisp and the mozzarella has melted. Remove from the oven and garnish with dollops of red pesto and some chopped coriander. Repeat with the remaining pizza dough and toppings. To make the pizza dough, place the flour and salt into a large bowl. In a jug, mix the lukewarm water with the yeast and sugar and leave for a few minutes to activate. Pour into the bowl along with the olive oil and knead until the dough is smooth, soft and elastic. Alternatively use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes, or until the dough is smooth, soft and elastic. To make the pizza dough, place the flour and salt into a large bowl. In a jug, mix the lukewarm water with the yeast and sugar and leave for a few minutes to activate. Pour into the bowl along with the olive oil and knead until the dough is smooth, soft and elastic. Alternatively use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes, or until the dough is smooth, soft and elastic. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively, place in the fridge overnight). Once the dough has risen, knock it back and knead again briefly until smooth, then return to a greased bowl and allow to rise for another 30 minutes–1 hour. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively, place in the fridge overnight). Once the dough has risen, knock it back and knead again briefly until smooth, then return to a greased bowl and allow to rise for another 30 minutes–1 hour. To make the spinach sauce, heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onion, ground cumin, chilli powder, ground cardamom and a generous pinch of salt. Cook for around 10–15 minutes over a medium-low heat, stirring frequently until softened and golden brown. To make the spinach sauce, heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onion, ground cumin, chilli powder, ground cardamom and a generous pinch of salt. Cook for around 10–15 minutes over a medium-low heat, stirring frequently until softened and golden brown. Add the ginger and garlic paste and cook for a further 1–2 minutes before adding the spinach. Allow to wilt for a few minutes. Once cooked, transfer to a blender and blitz until smooth. Return to the pan, stir in the cream and cook over a low heat until combined. Season to taste with salt and pepper. Add the ginger and garlic paste and cook for a further 1–2 minutes before adding the spinach. Allow to wilt for a few minutes. Once cooked, transfer to a blender and blitz until smooth. Return to the pan, stir in the cream and cook over a low heat until combined. Season to taste with salt and pepper. Preheat the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to heat up for 5 minutes. Preheat the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to heat up for 5 minutes. Divide the dough into four equal pieces and roll into balls. On a floured surface, stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until you have a circle of dough approximately 28cm/11in wide. Divide the dough into four equal pieces and roll into balls. On a floured surface, stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until you have a circle of dough approximately 28cm/11in wide. Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook each pizza separately.) Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook each pizza separately.) Spread a quarter of the spinach sauce over the base. Top with a quarter of the artichoke pieces and scatter over a quarter of the paneer. Sprinkle over some garam masala. Tear half a ball of mozzarella equally over the top. Spread a quarter of the spinach sauce over the base. Top with a quarter of the artichoke pieces and scatter over a quarter of the paneer. Sprinkle over some garam masala. Tear half a ball of mozzarella equally over the top. Cook in the hot oven for around 7–8 minutes, until the base is golden and crisp and the mozzarella has melted. Remove from the oven and garnish with dollops of red pesto and some chopped coriander. Repeat with the remaining pizza dough and toppings. Cook in the hot oven for around 7–8 minutes, until the base is golden and crisp and the mozzarella has melted. Remove from the oven and garnish with dollops of red pesto and some chopped coriander. Repeat with the remaining pizza dough and toppings. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/saag_paneer_pizza_65415",
"type": "HowTo",
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"title": "Saag paneer pizza recipe",
"content": "To make the pizza dough, place the flour and salt into a large bowl. In a jug, mix the lukewarm water with the yeast and sugar and leave for a few minutes to activate. Pour into the bowl along with the olive oil and knead until the dough is smooth, soft and elastic. Alternatively use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes, or until the dough is smooth, soft and elastic. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively, place in the fridge overnight). Once the dough has risen, knock it back and knead again briefly until smooth, then return to a greased bowl and allow to rise for another 30 minutes–1 hour.To make the spinach sauce, heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onion, ground cumin, chilli powder, ground cardamom and a generous pinch of salt. Cook for around 10–15 minutes over a medium-low heat, stirring frequently until softened and golden brown.Add the ginger and garlic paste and cook for a further 1–2 minutes before adding the spinach. Allow to wilt for a few minutes. Once cooked, transfer to a blender and blitz until smooth. Return to the pan, stir in the cream and cook over a low heat until combined. Season to taste with salt and pepper.Preheat the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to heat up for 5 minutes.Divide the dough into four equal pieces and roll into balls. On a floured surface, stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until you have a circle of dough approximately 28cm/11in wide.Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook each pizza separately.)Spread a quarter of the spinach sauce over the base. Top with a quarter of the artichoke pieces and scatter over a quarter of the paneer. Sprinkle over some garam masala. Tear half a ball of mozzarella equally over the top.Cook in the hot oven for around 7–8 minutes, until the base is golden and crisp and the mozzarella has melted. Remove from the oven and garnish with dollops of red pesto and some chopped coriander. Repeat with the remaining pizza dough and toppings. To make the pizza dough, place the flour and salt into a large bowl. In a jug, mix the lukewarm water with the yeast and sugar and leave for a few minutes to activate. Pour into the bowl along with the olive oil and knead until the dough is smooth, soft and elastic. Alternatively use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes, or until the dough is smooth, soft and elastic. To make the pizza dough, place the flour and salt into a large bowl. In a jug, mix the lukewarm water with the yeast and sugar and leave for a few minutes to activate. Pour into the bowl along with the olive oil and knead until the dough is smooth, soft and elastic. Alternatively use a freestanding mixer fitted with a dough hook and mix on high for 5–10 minutes, or until the dough is smooth, soft and elastic. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively, place in the fridge overnight). Once the dough has risen, knock it back and knead again briefly until smooth, then return to a greased bowl and allow to rise for another 30 minutes–1 hour. Transfer to a large, greased bowl and cover with a damp tea-towel. Allow to prove in a warm place for around an hour, or until doubled in size (alternatively, place in the fridge overnight). Once the dough has risen, knock it back and knead again briefly until smooth, then return to a greased bowl and allow to rise for another 30 minutes–1 hour. To make the spinach sauce, heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onion, ground cumin, chilli powder, ground cardamom and a generous pinch of salt. Cook for around 10–15 minutes over a medium-low heat, stirring frequently until softened and golden brown. To make the spinach sauce, heat the oil in a non-stick frying pan over a medium heat. Once hot, add the onion, ground cumin, chilli powder, ground cardamom and a generous pinch of salt. Cook for around 10–15 minutes over a medium-low heat, stirring frequently until softened and golden brown. Add the ginger and garlic paste and cook for a further 1–2 minutes before adding the spinach. Allow to wilt for a few minutes. Once cooked, transfer to a blender and blitz until smooth. Return to the pan, stir in the cream and cook over a low heat until combined. Season to taste with salt and pepper. Add the ginger and garlic paste and cook for a further 1–2 minutes before adding the spinach. Allow to wilt for a few minutes. Once cooked, transfer to a blender and blitz until smooth. Return to the pan, stir in the cream and cook over a low heat until combined. Season to taste with salt and pepper. Preheat the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to heat up for 5 minutes. Preheat the oven to its highest setting (ideally 280C/260C Fan/Gas 10). Place a large, non-stick baking sheet in the oven to heat up for 5 minutes. Divide the dough into four equal pieces and roll into balls. On a floured surface, stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until you have a circle of dough approximately 28cm/11in wide. Divide the dough into four equal pieces and roll into balls. On a floured surface, stretch and shape each ball into four rounds (using a rolling pin if needed), going as thin as possible – pressing and shaping with your hands until you have a circle of dough approximately 28cm/11in wide. Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook each pizza separately.) Carefully remove the hot baking sheet from the oven and sprinkle with a good dusting of flour. Arrange one of the pizza bases on the tray. (You will need to cook each pizza separately.) Spread a quarter of the spinach sauce over the base. Top with a quarter of the artichoke pieces and scatter over a quarter of the paneer. Sprinkle over some garam masala. Tear half a ball of mozzarella equally over the top. Spread a quarter of the spinach sauce over the base. Top with a quarter of the artichoke pieces and scatter over a quarter of the paneer. Sprinkle over some garam masala. Tear half a ball of mozzarella equally over the top. Cook in the hot oven for around 7–8 minutes, until the base is golden and crisp and the mozzarella has melted. Remove from the oven and garnish with dollops of red pesto and some chopped coriander. Repeat with the remaining pizza dough and toppings. Cook in the hot oven for around 7–8 minutes, until the base is golden and crisp and the mozzarella has melted. Remove from the oven and garnish with dollops of red pesto and some chopped coriander. Repeat with the remaining pizza dough and toppings."
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} | 29f18ca5d0d363811a067d24918352b56ca91cb8cc7f33974de3fac4e258236d | Salmon in pastry recipe
Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid.Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well.Preheat the oven to 180C/160C Fan/Gas 4.On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray.Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper. Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach.Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash.Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg.Bake in the pre-heated oven for about 30–40 minutes until golden brown. Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving. To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens. Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid. Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid. Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well. Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray. On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray. Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper. Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper. Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach. Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach. Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash. Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash. Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg. Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg. Bake in the pre-heated oven for about 30–40 minutes until golden brown. Bake in the pre-heated oven for about 30–40 minutes until golden brown. Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving. Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving. To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens. To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens. | {
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"content": "Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid.Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well.Preheat the oven to 180C/160C Fan/Gas 4.On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray.Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper. Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach.Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash.Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg.Bake in the pre-heated oven for about 30–40 minutes until golden brown. Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving. To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens. Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid. Check the salmon for bones and season with salt and pepper. Put the shallot, fennel, dill, parsley and lemon zest in a pan large enough to hold the salmon. Add the wine and 100ml/3½fl oz water, place the salmon on top, skin side down. Cover with a lid and over medium heat bring to a gentle simmer, then poach for about 7 minutes – don’t fully cook. Remove from the heat and leave to cool in the poaching liquid. Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well. Meanwhile, to make the filling, wilt the spinach in a pan over medium heat. Once wilted remove from the pan and place in a clean teatowl and squeeze out the excess moisture. Chop and put in a mixing bowl. Add the watercress, cream cheese, mayonnaise and lemon zest. Season with salt and pepper and mix well. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray. On a clean, floured surface, roll out the smaller piece of pastry into a rectangle about 20cm x 28cm/8in x 11in. Carefully trim the edges to form a neat rectangle. Using a rolling pin to lift it, place the pastry rectangle onto a non-stick baking tray. Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper. Carefully lift the salmon out of the liquid, reserving the cooking liquor. Remove the salmon skin. Blot any excess moisture from the salmon using kitchen paper. Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach. Lay one salmon fillet in the centre of the pastry. Spread the spinach stuffing on top then place the second fillet of salmon on top to sandwich the spinach. Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash. Brush some of the egg around the edge of the pastry, carefully fold up to form a parcel, trim any excess pastry and seal the ends. Turn the parcel over so the pastry seam is tucked underneath. Brush all over with a little of the egg wash. Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg. Roll out the second pack of pastry to the thickness of a 1 pound coin and cut using the lattice cutter. Lift the lattice using a rolling pin and carefully drape this over the salmon parcel, tucking the lattice ends underneath. Brush generously with the remaining beaten egg. Bake in the pre-heated oven for about 30–40 minutes until golden brown. Bake in the pre-heated oven for about 30–40 minutes until golden brown. Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving. Meanwhile to make the sauce, strain the salmon poaching liquid through a sieve into a jug or bowl. Heat the butter in a small saucepan, once melted stir in the flour and beat to make a roux. Whisk in the poaching liquid and the milk and simmer until thickened. Add the dill and lemon juice and season to taste; continue to simmer for 10 minutes. Add the crème fraîche just before serving. To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens. To serve, cut the salmon in pastry into thick slices and serve with the dill sauce, new potatoes and greens."
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} | bc960a12037995d694d125cfee883547b005d0337977dd9be671698fdef2cb08 | Salmon koulibiac recipe
An average of 4.0 out of 5 stars from 2 ratings Simon Rimmer's salmon koulibiac is an easy version of a salmon en croute, using ready cooked salmon and a mushroom and rice stuffing. 60g/2oz basmati ricepinch turmeric60g/2oz butter1 onion, finely chopped 200g/7oz chestnut mushrooms, sliced600g/1lb 5oz ready-cooked salmon fillets, flaked 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon2 free-range eggs, hard-boiled, choppedsalt and freshly ground black pepper250g/9oz ready-rolled puff pastry1 free-range egg, beaten sesame seeds, to sprinkle 60g/2oz basmati rice pinch turmeric 60g/2oz butter 1 onion, finely chopped 200g/7oz chestnut mushrooms, sliced 600g/1lb 5oz ready-cooked salmon fillets, flaked 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon 2 free-range eggs, hard-boiled, chopped salt and freshly ground black pepper 250g/9oz ready-rolled puff pastry 1 free-range egg, beaten sesame seeds, to sprinkle Method Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft.Add the mushrooms and fry for 3-4 minutes, or until softened.Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper.Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in.Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture.Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over. Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft. Add the mushrooms and fry for 3-4 minutes, or until softened. Add the mushrooms and fry for 3-4 minutes, or until softened. Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper. Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper. Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in. Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in. Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture. Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture. Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes. Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over. Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over. | {
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"title": "Salmon koulibiac recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings Simon Rimmer's salmon koulibiac is an easy version of a salmon en croute, using ready cooked salmon and a mushroom and rice stuffing. 60g/2oz basmati ricepinch turmeric60g/2oz butter1 onion, finely chopped 200g/7oz chestnut mushrooms, sliced600g/1lb 5oz ready-cooked salmon fillets, flaked 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon2 free-range eggs, hard-boiled, choppedsalt and freshly ground black pepper250g/9oz ready-rolled puff pastry1 free-range egg, beaten sesame seeds, to sprinkle 60g/2oz basmati rice pinch turmeric 60g/2oz butter 1 onion, finely chopped 200g/7oz chestnut mushrooms, sliced 600g/1lb 5oz ready-cooked salmon fillets, flaked 1 tbsp chopped fresh parsley 1 tbsp chopped fresh tarragon 2 free-range eggs, hard-boiled, chopped salt and freshly ground black pepper 250g/9oz ready-rolled puff pastry 1 free-range egg, beaten sesame seeds, to sprinkle Method Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft.Add the mushrooms and fry for 3-4 minutes, or until softened.Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper.Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in.Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture.Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes.Preheat the oven to 200C/400F/Gas 6.Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over. Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Place the rice into a pan of boiling water with a pinch of turmeric and cook for 15-17 minutes, or until just done but still firm, then drain. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft. Melt the butter in a frying pan and fry the onion for 4-5 minutes, until soft. Add the mushrooms and fry for 3-4 minutes, or until softened. Add the mushrooms and fry for 3-4 minutes, or until softened. Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper. Add the cooked rice, salmon, parsley, tarragon, eggs and season, to taste, with salt and freshly ground black pepper. Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in. Place the puff pastry onto a clean flat surface. Cut out a rectangle 30cm/12in x 20cm/8in. Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture. Spoon the salmon mixture down the length of the middle of the pastry rectangle, then wrap the pastry around the mixture. Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes. Brush the pastry all over with the beaten egg, then place onto a baking tray and place in the fridge to cool for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over. Sprinkle the pastry parcel with sesame seeds and transfer to the oven to cook for 30 minutes, or until hot throughout and crisp and golden-brown all over."
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} | 07d25f825abfefdc1533cdd234222fdd7ba22c209cb5714949d93fe5739dd030 | Cheat’s salmon coulibiac recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b25js.jpg James Martin takes all the fuss out of this decadent showpiece dish so you have more time to spend with your guests. 50g/1¾oz butter500g/1lb 2oz mixed fresh exotic mushrooms, such as shiitake or enoki, cleaned and sliced250g/9oz baby spinach leaves2 x 375g packets all-butter puff pastryplain flour, for dusting1 whole salmon (approximately 3kg/6lb 12oz), skin scaled and removed, gutted, pin boned and filleted (alternatively use ready prepared sides of salmon)3 free-range egg yolks, beatensea salt and freshly ground black pepper 50g/1¾oz butter 500g/1lb 2oz mixed fresh exotic mushrooms, such as shiitake or enoki, cleaned and sliced 250g/9oz baby spinach leaves 2 x 375g packets all-butter puff pastry plain flour, for dusting 1 whole salmon (approximately 3kg/6lb 12oz), skin scaled and removed, gutted, pin boned and filleted (alternatively use ready prepared sides of salmon) 3 free-range egg yolks, beaten sea salt and freshly ground black pepper 1kg/2lb 4oz cooked, buttered new potatoesdressed green salad 1kg/2lb 4oz cooked, buttered new potatoes dressed green salad Method Preheat the oven to 230C/210C Fan/Gas 8.Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 4-5 minutes, or until they have released most of their water and it has evaporated from the pan. Season, to taste, with salt and freshly ground black pepper, then transfer to a plate lined with kitchen paper.Return the frying pan to the heat, add the last of the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Add to the plate with the mushrooms, set aside until cool, then chill in the fridge.Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets. Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper.Top the salmon fillet with the mushrooms and then the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently.Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges.Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a sharp pair of scissors, snip the top of the pastry at intervals to make marks resembling fish scales.Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown.Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table and serve with buttered new potatoes and a dressed green salad. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 4-5 minutes, or until they have released most of their water and it has evaporated from the pan. Season, to taste, with salt and freshly ground black pepper, then transfer to a plate lined with kitchen paper. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 4-5 minutes, or until they have released most of their water and it has evaporated from the pan. Season, to taste, with salt and freshly ground black pepper, then transfer to a plate lined with kitchen paper. Return the frying pan to the heat, add the last of the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Add to the plate with the mushrooms, set aside until cool, then chill in the fridge. Return the frying pan to the heat, add the last of the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Add to the plate with the mushrooms, set aside until cool, then chill in the fridge. Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets. Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets. Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper. Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper. Top the salmon fillet with the mushrooms and then the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently. Top the salmon fillet with the mushrooms and then the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently. Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges. Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges. Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a sharp pair of scissors, snip the top of the pastry at intervals to make marks resembling fish scales. Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a sharp pair of scissors, snip the top of the pastry at intervals to make marks resembling fish scales. Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown. Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown. Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table and serve with buttered new potatoes and a dressed green salad. Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table and serve with buttered new potatoes and a dressed green salad. | {
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"title": "Cheat’s salmon coulibiac recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b25js.jpg James Martin takes all the fuss out of this decadent showpiece dish so you have more time to spend with your guests. 50g/1¾oz butter500g/1lb 2oz mixed fresh exotic mushrooms, such as shiitake or enoki, cleaned and sliced250g/9oz baby spinach leaves2 x 375g packets all-butter puff pastryplain flour, for dusting1 whole salmon (approximately 3kg/6lb 12oz), skin scaled and removed, gutted, pin boned and filleted (alternatively use ready prepared sides of salmon)3 free-range egg yolks, beatensea salt and freshly ground black pepper 50g/1¾oz butter 500g/1lb 2oz mixed fresh exotic mushrooms, such as shiitake or enoki, cleaned and sliced 250g/9oz baby spinach leaves 2 x 375g packets all-butter puff pastry plain flour, for dusting 1 whole salmon (approximately 3kg/6lb 12oz), skin scaled and removed, gutted, pin boned and filleted (alternatively use ready prepared sides of salmon) 3 free-range egg yolks, beaten sea salt and freshly ground black pepper 1kg/2lb 4oz cooked, buttered new potatoesdressed green salad 1kg/2lb 4oz cooked, buttered new potatoes dressed green salad Method Preheat the oven to 230C/210C Fan/Gas 8.Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 4-5 minutes, or until they have released most of their water and it has evaporated from the pan. Season, to taste, with salt and freshly ground black pepper, then transfer to a plate lined with kitchen paper.Return the frying pan to the heat, add the last of the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Add to the plate with the mushrooms, set aside until cool, then chill in the fridge.Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets. Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper.Top the salmon fillet with the mushrooms and then the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently.Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges.Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a sharp pair of scissors, snip the top of the pastry at intervals to make marks resembling fish scales.Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown.Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table and serve with buttered new potatoes and a dressed green salad. Preheat the oven to 230C/210C Fan/Gas 8. Preheat the oven to 230C/210C Fan/Gas 8. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 4-5 minutes, or until they have released most of their water and it has evaporated from the pan. Season, to taste, with salt and freshly ground black pepper, then transfer to a plate lined with kitchen paper. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add the mushrooms and fry for 4-5 minutes, or until they have released most of their water and it has evaporated from the pan. Season, to taste, with salt and freshly ground black pepper, then transfer to a plate lined with kitchen paper. Return the frying pan to the heat, add the last of the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Add to the plate with the mushrooms, set aside until cool, then chill in the fridge. Return the frying pan to the heat, add the last of the butter and then wilt the spinach leaves and season, to taste, with salt and freshly ground black pepper. Add to the plate with the mushrooms, set aside until cool, then chill in the fridge. Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets. Roll out both pieces of pastry onto a lightly floured work surface to create two rectangles about 5cm/2in longer and wider than the salmon fillets. Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper. Place one sheet of pastry onto a large flat baking tray and lay one salmon fillet on top, flesh side up. Season well with salt and freshly ground black pepper. Top the salmon fillet with the mushrooms and then the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently. Top the salmon fillet with the mushrooms and then the spinach, then lay the second salmon fillet on top of that, flesh side down, pressing down gently. Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges. Brush the edges of the pastry with some of the beaten egg yolk. Carefully roll the second sheet of pastry onto the coulibiac using a rolling pin to transfer it. Press the edges of each sheet of pastry together to seal and crimp at the edges. Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a sharp pair of scissors, snip the top of the pastry at intervals to make marks resembling fish scales. Brush the surface of the pastry parcel all over with the remaining beaten egg yolk. Using a sharp pair of scissors, snip the top of the pastry at intervals to make marks resembling fish scales. Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown. Bake the salmon coulibiac for 25 minutes, then reduce the oven temperature to 200C/180C Fan/Gas 6 and bake for another 12-15 minutes, or until the salmon fillets are just cooked through and the pastry is risen and golden-brown. Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table and serve with buttered new potatoes and a dressed green salad. Remove the salmon coulibiac from the oven and transfer it to a serving platter. Set aside to rest for 10 minutes, then carve into slices at the table and serve with buttered new potatoes and a dressed green salad."
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} | d015a363ff61c83d220c0ac66d77c9b53da4460d20a029a878f22ce911c4216d | Salmon Wellington recipe
An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salmon_wellington_86468_16x9.jpg A whole salmon en croûte is a lovely Christmas party centrepiece. This simple recipe uses readymade pastry to make it quick and easy. 2 medium cucumbers, peeled5 tbsp Dijon mustard2 tbsp clear honey1 tbsp white wine vinegar50g/1¾oz fresh dill, finely choppedsalt and freshly ground black pepper1 x 380g/13oz ready-made puff pastry sheetplain flour, for dusting1 x 2.8kg/6lb salmon, skin removed and filleted into 2 pieces1 free-range egg, beaten, combined with a little milk 2 medium cucumbers, peeled 5 tbsp Dijon mustard 2 tbsp clear honey 1 tbsp white wine vinegar 50g/1¾oz fresh dill, finely chopped salt and freshly ground black pepper 1 x 380g/13oz ready-made puff pastry sheet plain flour, for dusting 1 x 2.8kg/6lb salmon, skin removed and filleted into 2 pieces 1 free-range egg, beaten, combined with a little milk Method Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside.Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray.Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes.Serve with the remaining cucumber mixture. Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment. Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment. Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside. Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside. Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray. Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray. Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet. Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet. Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes. Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes. Serve with the remaining cucumber mixture. Serve with the remaining cucumber mixture. | {
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"content": "An average of 4.9 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/salmon_wellington_86468_16x9.jpg A whole salmon en croûte is a lovely Christmas party centrepiece. This simple recipe uses readymade pastry to make it quick and easy. 2 medium cucumbers, peeled5 tbsp Dijon mustard2 tbsp clear honey1 tbsp white wine vinegar50g/1¾oz fresh dill, finely choppedsalt and freshly ground black pepper1 x 380g/13oz ready-made puff pastry sheetplain flour, for dusting1 x 2.8kg/6lb salmon, skin removed and filleted into 2 pieces1 free-range egg, beaten, combined with a little milk 2 medium cucumbers, peeled 5 tbsp Dijon mustard 2 tbsp clear honey 1 tbsp white wine vinegar 50g/1¾oz fresh dill, finely chopped salt and freshly ground black pepper 1 x 380g/13oz ready-made puff pastry sheet plain flour, for dusting 1 x 2.8kg/6lb salmon, skin removed and filleted into 2 pieces 1 free-range egg, beaten, combined with a little milk Method Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment.Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside.Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray.Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet.Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes.Serve with the remaining cucumber mixture. Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment. Preheat the oven to 180C/350F/Gas 4. Line a large baking tray with baking parchment. Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside. Slice the cucumbers lengthways, scrape out the seeds with a teaspoon, and chop into 1cm/½in thick pieces. Place the cucumbers in a mixing bowl with the mustard, honey, vinegar and finely chopped dill. Season well with salt and freshly ground black pepper and set aside. Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray. Roll the pastry out to 40cm/16in x 30cm/12in on a lightly floured surface. Lay on the lined baking tray. Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet. Lay one fillet in the centre of the pastry, pile half of the filling on top and then cover with the second fillet. Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes. Brush the edges of the pastry with the mixture of milk and beaten egg. Fold the pastry over the fish, sealing the edges by pressing them together, leaving a gap in the centre, so that you can see inside. Brush the pastry with more beaten egg and milk and bake for 45 minutes. Serve with the remaining cucumber mixture. Serve with the remaining cucumber mixture."
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} | bdecb182b0f451feab9c03ba8e94574c767dfd09405dc65a8146d73fcfc30ff0 | Goat-herd pie recipe
Preheat the oven to 190C/375F/Gas 5.To make the filling, heat one tablespoon of the oil in a wide frying pan over a medium-low heat. Add the onions, celery and squash and cook gently for about 10 minutes, or until the onions begin to soften. Put the garlic in a pestle and mortar with the sea salt and crush to a paste. Add the anchovies and bash to form a rough paste. Add this mixture to the pan of vegetables. Cook gently for about five minutes, stirring, so the anchovies begin to ‘melt’. Remove the contents of the pan to a bowl, leaving any oil behind. Increase the heat under the pan. Add a little more oil if necessary, and half the mince. Cook, stirring, until it is browned, then add it to the vegetables. Repeat with the remaining mince then return all the meat and vegetables to the pan. Add the olives. Stir in the tomato purée and flour and cook gently for 2-3 minutes. Add the wine and stock, bring to the boil then simmer for 15 minutes. Add the rosemary and cinnamon and season with salt and pepper (if needed – the anchovies are already quite salty).Transfer the meat to an oven dish with around 1.2 litre/2 pints capacity.For the topping, put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Simmer for 15-20 minutes, or until the potatoes are tender. Drain well, then mash them or push through a ricer back into the hot pan, and stir in the butter.Spread the mash over the meat in the dish. Combine the crumbled goat’s cheese and parmesan and sprinkle over the potato. Bake in the preheated oven for 25-30 minutes, or until the top is golden-brown and crusty and the filling is bubbling. Leave to stand for 10-15 minutes before serving. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. To make the filling, heat one tablespoon of the oil in a wide frying pan over a medium-low heat. Add the onions, celery and squash and cook gently for about 10 minutes, or until the onions begin to soften. To make the filling, heat one tablespoon of the oil in a wide frying pan over a medium-low heat. Add the onions, celery and squash and cook gently for about 10 minutes, or until the onions begin to soften. Put the garlic in a pestle and mortar with the sea salt and crush to a paste. Add the anchovies and bash to form a rough paste. Add this mixture to the pan of vegetables. Cook gently for about five minutes, stirring, so the anchovies begin to ‘melt’. Remove the contents of the pan to a bowl, leaving any oil behind. Put the garlic in a pestle and mortar with the sea salt and crush to a paste. Add the anchovies and bash to form a rough paste. Add this mixture to the pan of vegetables. Cook gently for about five minutes, stirring, so the anchovies begin to ‘melt’. Remove the contents of the pan to a bowl, leaving any oil behind. Increase the heat under the pan. Add a little more oil if necessary, and half the mince. Cook, stirring, until it is browned, then add it to the vegetables. Repeat with the remaining mince then return all the meat and vegetables to the pan. Increase the heat under the pan. Add a little more oil if necessary, and half the mince. Cook, stirring, until it is browned, then add it to the vegetables. Repeat with the remaining mince then return all the meat and vegetables to the pan. Add the olives. Stir in the tomato purée and flour and cook gently for 2-3 minutes. Add the wine and stock, bring to the boil then simmer for 15 minutes. Add the olives. Stir in the tomato purée and flour and cook gently for 2-3 minutes. Add the wine and stock, bring to the boil then simmer for 15 minutes. Add the rosemary and cinnamon and season with salt and pepper (if needed – the anchovies are already quite salty). Add the rosemary and cinnamon and season with salt and pepper (if needed – the anchovies are already quite salty). Transfer the meat to an oven dish with around 1.2 litre/2 pints capacity. Transfer the meat to an oven dish with around 1.2 litre/2 pints capacity. For the topping, put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Simmer for 15-20 minutes, or until the potatoes are tender. Drain well, then mash them or push through a ricer back into the hot pan, and stir in the butter. For the topping, put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Simmer for 15-20 minutes, or until the potatoes are tender. Drain well, then mash them or push through a ricer back into the hot pan, and stir in the butter. Spread the mash over the meat in the dish. Combine the crumbled goat’s cheese and parmesan and sprinkle over the potato. Spread the mash over the meat in the dish. Combine the crumbled goat’s cheese and parmesan and sprinkle over the potato. Bake in the preheated oven for 25-30 minutes, or until the top is golden-brown and crusty and the filling is bubbling. Bake in the preheated oven for 25-30 minutes, or until the top is golden-brown and crusty and the filling is bubbling. Leave to stand for 10-15 minutes before serving. Leave to stand for 10-15 minutes before serving. | {
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"content": "Preheat the oven to 190C/375F/Gas 5.To make the filling, heat one tablespoon of the oil in a wide frying pan over a medium-low heat. Add the onions, celery and squash and cook gently for about 10 minutes, or until the onions begin to soften. Put the garlic in a pestle and mortar with the sea salt and crush to a paste. Add the anchovies and bash to form a rough paste. Add this mixture to the pan of vegetables. Cook gently for about five minutes, stirring, so the anchovies begin to ‘melt’. Remove the contents of the pan to a bowl, leaving any oil behind. Increase the heat under the pan. Add a little more oil if necessary, and half the mince. Cook, stirring, until it is browned, then add it to the vegetables. Repeat with the remaining mince then return all the meat and vegetables to the pan. Add the olives. Stir in the tomato purée and flour and cook gently for 2-3 minutes. Add the wine and stock, bring to the boil then simmer for 15 minutes. Add the rosemary and cinnamon and season with salt and pepper (if needed – the anchovies are already quite salty).Transfer the meat to an oven dish with around 1.2 litre/2 pints capacity.For the topping, put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Simmer for 15-20 minutes, or until the potatoes are tender. Drain well, then mash them or push through a ricer back into the hot pan, and stir in the butter.Spread the mash over the meat in the dish. Combine the crumbled goat’s cheese and parmesan and sprinkle over the potato. Bake in the preheated oven for 25-30 minutes, or until the top is golden-brown and crusty and the filling is bubbling. Leave to stand for 10-15 minutes before serving. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. To make the filling, heat one tablespoon of the oil in a wide frying pan over a medium-low heat. Add the onions, celery and squash and cook gently for about 10 minutes, or until the onions begin to soften. To make the filling, heat one tablespoon of the oil in a wide frying pan over a medium-low heat. Add the onions, celery and squash and cook gently for about 10 minutes, or until the onions begin to soften. Put the garlic in a pestle and mortar with the sea salt and crush to a paste. Add the anchovies and bash to form a rough paste. Add this mixture to the pan of vegetables. Cook gently for about five minutes, stirring, so the anchovies begin to ‘melt’. Remove the contents of the pan to a bowl, leaving any oil behind. Put the garlic in a pestle and mortar with the sea salt and crush to a paste. Add the anchovies and bash to form a rough paste. Add this mixture to the pan of vegetables. Cook gently for about five minutes, stirring, so the anchovies begin to ‘melt’. Remove the contents of the pan to a bowl, leaving any oil behind. Increase the heat under the pan. Add a little more oil if necessary, and half the mince. Cook, stirring, until it is browned, then add it to the vegetables. Repeat with the remaining mince then return all the meat and vegetables to the pan. Increase the heat under the pan. Add a little more oil if necessary, and half the mince. Cook, stirring, until it is browned, then add it to the vegetables. Repeat with the remaining mince then return all the meat and vegetables to the pan. Add the olives. Stir in the tomato purée and flour and cook gently for 2-3 minutes. Add the wine and stock, bring to the boil then simmer for 15 minutes. Add the olives. Stir in the tomato purée and flour and cook gently for 2-3 minutes. Add the wine and stock, bring to the boil then simmer for 15 minutes. Add the rosemary and cinnamon and season with salt and pepper (if needed – the anchovies are already quite salty). Add the rosemary and cinnamon and season with salt and pepper (if needed – the anchovies are already quite salty). Transfer the meat to an oven dish with around 1.2 litre/2 pints capacity. Transfer the meat to an oven dish with around 1.2 litre/2 pints capacity. For the topping, put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Simmer for 15-20 minutes, or until the potatoes are tender. Drain well, then mash them or push through a ricer back into the hot pan, and stir in the butter. For the topping, put the potatoes in a pan, cover with water, add a little salt and bring to the boil. Simmer for 15-20 minutes, or until the potatoes are tender. Drain well, then mash them or push through a ricer back into the hot pan, and stir in the butter. Spread the mash over the meat in the dish. Combine the crumbled goat’s cheese and parmesan and sprinkle over the potato. Spread the mash over the meat in the dish. Combine the crumbled goat’s cheese and parmesan and sprinkle over the potato. Bake in the preheated oven for 25-30 minutes, or until the top is golden-brown and crusty and the filling is bubbling. Bake in the preheated oven for 25-30 minutes, or until the top is golden-brown and crusty and the filling is bubbling. Leave to stand for 10-15 minutes before serving. Leave to stand for 10-15 minutes before serving."
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} | c967675d6a4343c02b765e21dbf81a83881e330495f6291468f22a5116d8fa84 | Toad in the hole with onion gravy and mash recipe
An average of 3.2 out of 5 stars from 13 ratings A classic British winter warmer. It's hard to beat a good toad in the hole on a cold night. 225g/8oz plain flour600ml/20fl oz full-fat milk2 free-range eggs2 tbsp vegetable oil8 thick pork sausagessalt and freshly ground black pepper 225g/8oz plain flour 600ml/20fl oz full-fat milk 2 free-range eggs 2 tbsp vegetable oil 8 thick pork sausages salt and freshly ground black pepper 2 tbsp vegetable oil50g/1¾oz unsalted butter2 white onions, thinly sliced2 garlic cloves, thinly sliced2 sprigs fresh thyme75ml/2½fl oz Madeira500ml/18fl oz beef stock 2 tbsp vegetable oil 50g/1¾oz unsalted butter 2 white onions, thinly sliced 2 garlic cloves, thinly sliced 2 sprigs fresh thyme 75ml/2½fl oz Madeira 500ml/18fl oz beef stock 1kg/2lb 4oz potatoes, peeled and chopped100ml/3½fl oz full-fat milk100g/3½oz unsalted buttersalt and freshly ground black pepper 1kg/2lb 4oz potatoes, peeled and chopped 100ml/3½fl oz full-fat milk 100g/3½oz unsalted butter salt and freshly ground black pepper Method To make the toad in the hole, place the flour in a large bowl and season with salt and pepper. Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through. Meanwhile, to make the gravy, heat the oil and butter in a saucepan over a medium heat and fry the onions for 10 minutes, or until caramelised. Add the garlic and thyme and cook for a further 5 minutes. Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency. To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through. Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper. Serve the toad in the hole with the mash and gravy on the side and some seasonal greens. To make the toad in the hole, place the flour in a large bowl and season with salt and pepper. To make the toad in the hole, place the flour in a large bowl and season with salt and pepper. Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour. Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through. Meanwhile, to make the gravy, heat the oil and butter in a saucepan over a medium heat and fry the onions for 10 minutes, or until caramelised. Add the garlic and thyme and cook for a further 5 minutes. Meanwhile, to make the gravy, heat the oil and butter in a saucepan over a medium heat and fry the onions for 10 minutes, or until caramelised. Add the garlic and thyme and cook for a further 5 minutes. Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency. Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency. To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through. To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through. Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper. Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper. Serve the toad in the hole with the mash and gravy on the side and some seasonal greens. Serve the toad in the hole with the mash and gravy on the side and some seasonal greens. | {
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"title": "Toad in the hole with onion gravy and mash recipe",
"content": "An average of 3.2 out of 5 stars from 13 ratings A classic British winter warmer. It's hard to beat a good toad in the hole on a cold night. 225g/8oz plain flour600ml/20fl oz full-fat milk2 free-range eggs2 tbsp vegetable oil8 thick pork sausagessalt and freshly ground black pepper 225g/8oz plain flour 600ml/20fl oz full-fat milk 2 free-range eggs 2 tbsp vegetable oil 8 thick pork sausages salt and freshly ground black pepper 2 tbsp vegetable oil50g/1¾oz unsalted butter2 white onions, thinly sliced2 garlic cloves, thinly sliced2 sprigs fresh thyme75ml/2½fl oz Madeira500ml/18fl oz beef stock 2 tbsp vegetable oil 50g/1¾oz unsalted butter 2 white onions, thinly sliced 2 garlic cloves, thinly sliced 2 sprigs fresh thyme 75ml/2½fl oz Madeira 500ml/18fl oz beef stock 1kg/2lb 4oz potatoes, peeled and chopped100ml/3½fl oz full-fat milk100g/3½oz unsalted buttersalt and freshly ground black pepper 1kg/2lb 4oz potatoes, peeled and chopped 100ml/3½fl oz full-fat milk 100g/3½oz unsalted butter salt and freshly ground black pepper Method To make the toad in the hole, place the flour in a large bowl and season with salt and pepper. Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through. Meanwhile, to make the gravy, heat the oil and butter in a saucepan over a medium heat and fry the onions for 10 minutes, or until caramelised. Add the garlic and thyme and cook for a further 5 minutes. Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency. To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through. Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper. Serve the toad in the hole with the mash and gravy on the side and some seasonal greens. To make the toad in the hole, place the flour in a large bowl and season with salt and pepper. To make the toad in the hole, place the flour in a large bowl and season with salt and pepper. Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour. Whisk the milk and eggs together in a separate bowl, then gradually whisk into the flour. Cover and place in the fridge for at least an hour. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Pour the oil into a medium-sized ovenproof dish, add the sausages and cook in the oven for 10 minutes. Add the batter and cook for a further 20 –25 minutes, or until the batter has risen and is cooked through. Meanwhile, to make the gravy, heat the oil and butter in a saucepan over a medium heat and fry the onions for 10 minutes, or until caramelised. Add the garlic and thyme and cook for a further 5 minutes. Meanwhile, to make the gravy, heat the oil and butter in a saucepan over a medium heat and fry the onions for 10 minutes, or until caramelised. Add the garlic and thyme and cook for a further 5 minutes. Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency. Pour in the Madeira, then add the stock and cook for 15–25 minutes, or until reduced to a gravy consistency. To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through. To make the mash, bring the potatoes to the boil in a large pan of salted water. Simmer for 15–20 minutes, or until cooked through. Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper. Drain, then mash the potatoes with a potato masher and stir in the milk and butter and season with salt and pepper. Serve the toad in the hole with the mash and gravy on the side and some seasonal greens. Serve the toad in the hole with the mash and gravy on the side and some seasonal greens."
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} | 4caf4da96df114f5c5e35d0c6a5efccc7d1ecfb727dc08b5f77efe81ad3039e0 | Paul Ainsworth's shepherd's pie recipe
Preheat the oven to 110C/90C Fan/Gas ¼. Sear the lamb in a hot frying pan until golden on all sides. Transfer to a roasting tin and add in a quarter of the onion, a quarter of the celery and a quarter of the carrot. Tuck in the garlic, rosemary and thyme. Cover with the stock, wrap tightly in kitchen foil and cook for about 5 hours, or until tender and soft. Heat the oil in a large heavy-based saucepan over a high heat. Fry the bacon for a few minutes until cooked and then turn the heat down to medium. Add the remaining onion, cook for a few minutes and then add the remaining celery and carrot. Cook for 2 minutes then add the tomato purée. Cook for 3 minutes, stirring continuously. Gradually pour in the red wine, stirring, and cook until reduced down. Add in the chopped tomatoes and cook until reduced by half.Take the lamb shoulder out of the cooking liquid and set aside. Pass the cooking liquid through a strainer and pour into the tomato mixture in the saucepan. Cook until reduced by half and the sauce is thick. Finely chop the lamb and stir into the tomato mixture in the saucepan. Bring a saucepan of water to the boil. Cut the core out of the beef tomatoes and cut a cross in the bottom. Plunge into the boiling water for 10 seconds and then into iced water. Remove the skin from the tomatoes, remove the seeds and roughly chop. Stir into the lamb mixture. To make the mashed potato, put the potatoes in a saucepan of salted boiling water. Bring to boil and simmer for 15–20 minutes, or until tender. Meanwhile, place the cream, mustard, garlic, rosemary, thyme and olive oil in a saucepan and cook until reduced by half. Strain through a fine sieve or chinois and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes well and place on two baking trays. Cook in the oven for 10 minutes to dry off completely. Remove from oven and leave to cool slightly. Leave the oven on. Put the potatoes in a large bowl and add the butter, milk and cream mixture. Mash thoroughly until smooth. Transfer the lamb mixture to a large baking dish and spoon the mash on top. Rough up the edges and top with a fork to create spikes. Bake for 10–15 minutes until bubbling and the mash is starting to colour. Sprinkle over the cheeses and return to the oven for a further 15–20 minutes, or until the cheese is crispy on top. For the mint salsa verde, place the shallots, anchovies, lemon zest, lemon juice and vinegar in a bowl. Mix well and add the herbs. Mix again and add the oil. Season with salt and pepper. Serve the shepherd’s pie on warmed plates with spoonfuls of the mint salsa verde alongside. Preheat the oven to 110C/90C Fan/Gas ¼. Preheat the oven to 110C/90C Fan/Gas ¼. Sear the lamb in a hot frying pan until golden on all sides. Transfer to a roasting tin and add in a quarter of the onion, a quarter of the celery and a quarter of the carrot. Tuck in the garlic, rosemary and thyme. Cover with the stock, wrap tightly in kitchen foil and cook for about 5 hours, or until tender and soft. Sear the lamb in a hot frying pan until golden on all sides. Transfer to a roasting tin and add in a quarter of the onion, a quarter of the celery and a quarter of the carrot. Tuck in the garlic, rosemary and thyme. Cover with the stock, wrap tightly in kitchen foil and cook for about 5 hours, or until tender and soft. Heat the oil in a large heavy-based saucepan over a high heat. Fry the bacon for a few minutes until cooked and then turn the heat down to medium. Add the remaining onion, cook for a few minutes and then add the remaining celery and carrot. Cook for 2 minutes then add the tomato purée. Cook for 3 minutes, stirring continuously. Gradually pour in the red wine, stirring, and cook until reduced down. Add in the chopped tomatoes and cook until reduced by half. Heat the oil in a large heavy-based saucepan over a high heat. Fry the bacon for a few minutes until cooked and then turn the heat down to medium. Add the remaining onion, cook for a few minutes and then add the remaining celery and carrot. Cook for 2 minutes then add the tomato purée. Cook for 3 minutes, stirring continuously. Gradually pour in the red wine, stirring, and cook until reduced down. Add in the chopped tomatoes and cook until reduced by half. Take the lamb shoulder out of the cooking liquid and set aside. Pass the cooking liquid through a strainer and pour into the tomato mixture in the saucepan. Cook until reduced by half and the sauce is thick. Finely chop the lamb and stir into the tomato mixture in the saucepan. Take the lamb shoulder out of the cooking liquid and set aside. Pass the cooking liquid through a strainer and pour into the tomato mixture in the saucepan. Cook until reduced by half and the sauce is thick. Finely chop the lamb and stir into the tomato mixture in the saucepan. Bring a saucepan of water to the boil. Cut the core out of the beef tomatoes and cut a cross in the bottom. Plunge into the boiling water for 10 seconds and then into iced water. Remove the skin from the tomatoes, remove the seeds and roughly chop. Stir into the lamb mixture. Bring a saucepan of water to the boil. Cut the core out of the beef tomatoes and cut a cross in the bottom. Plunge into the boiling water for 10 seconds and then into iced water. Remove the skin from the tomatoes, remove the seeds and roughly chop. Stir into the lamb mixture. To make the mashed potato, put the potatoes in a saucepan of salted boiling water. Bring to boil and simmer for 15–20 minutes, or until tender. Meanwhile, place the cream, mustard, garlic, rosemary, thyme and olive oil in a saucepan and cook until reduced by half. Strain through a fine sieve or chinois and set aside. To make the mashed potato, put the potatoes in a saucepan of salted boiling water. Bring to boil and simmer for 15–20 minutes, or until tender. Meanwhile, place the cream, mustard, garlic, rosemary, thyme and olive oil in a saucepan and cook until reduced by half. Strain through a fine sieve or chinois and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes well and place on two baking trays. Cook in the oven for 10 minutes to dry off completely. Remove from oven and leave to cool slightly. Leave the oven on. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes well and place on two baking trays. Cook in the oven for 10 minutes to dry off completely. Remove from oven and leave to cool slightly. Leave the oven on. Put the potatoes in a large bowl and add the butter, milk and cream mixture. Mash thoroughly until smooth. Put the potatoes in a large bowl and add the butter, milk and cream mixture. Mash thoroughly until smooth. Transfer the lamb mixture to a large baking dish and spoon the mash on top. Rough up the edges and top with a fork to create spikes. Bake for 10–15 minutes until bubbling and the mash is starting to colour. Sprinkle over the cheeses and return to the oven for a further 15–20 minutes, or until the cheese is crispy on top. Transfer the lamb mixture to a large baking dish and spoon the mash on top. Rough up the edges and top with a fork to create spikes. Bake for 10–15 minutes until bubbling and the mash is starting to colour. Sprinkle over the cheeses and return to the oven for a further 15–20 minutes, or until the cheese is crispy on top. For the mint salsa verde, place the shallots, anchovies, lemon zest, lemon juice and vinegar in a bowl. Mix well and add the herbs. Mix again and add the oil. Season with salt and pepper. For the mint salsa verde, place the shallots, anchovies, lemon zest, lemon juice and vinegar in a bowl. Mix well and add the herbs. Mix again and add the oil. Season with salt and pepper. Serve the shepherd’s pie on warmed plates with spoonfuls of the mint salsa verde alongside. Serve the shepherd’s pie on warmed plates with spoonfuls of the mint salsa verde alongside. | {
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"title": "Paul Ainsworth's shepherd's pie recipe",
"content": "Preheat the oven to 110C/90C Fan/Gas ¼. Sear the lamb in a hot frying pan until golden on all sides. Transfer to a roasting tin and add in a quarter of the onion, a quarter of the celery and a quarter of the carrot. Tuck in the garlic, rosemary and thyme. Cover with the stock, wrap tightly in kitchen foil and cook for about 5 hours, or until tender and soft. Heat the oil in a large heavy-based saucepan over a high heat. Fry the bacon for a few minutes until cooked and then turn the heat down to medium. Add the remaining onion, cook for a few minutes and then add the remaining celery and carrot. Cook for 2 minutes then add the tomato purée. Cook for 3 minutes, stirring continuously. Gradually pour in the red wine, stirring, and cook until reduced down. Add in the chopped tomatoes and cook until reduced by half.Take the lamb shoulder out of the cooking liquid and set aside. Pass the cooking liquid through a strainer and pour into the tomato mixture in the saucepan. Cook until reduced by half and the sauce is thick. Finely chop the lamb and stir into the tomato mixture in the saucepan. Bring a saucepan of water to the boil. Cut the core out of the beef tomatoes and cut a cross in the bottom. Plunge into the boiling water for 10 seconds and then into iced water. Remove the skin from the tomatoes, remove the seeds and roughly chop. Stir into the lamb mixture. To make the mashed potato, put the potatoes in a saucepan of salted boiling water. Bring to boil and simmer for 15–20 minutes, or until tender. Meanwhile, place the cream, mustard, garlic, rosemary, thyme and olive oil in a saucepan and cook until reduced by half. Strain through a fine sieve or chinois and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes well and place on two baking trays. Cook in the oven for 10 minutes to dry off completely. Remove from oven and leave to cool slightly. Leave the oven on. Put the potatoes in a large bowl and add the butter, milk and cream mixture. Mash thoroughly until smooth. Transfer the lamb mixture to a large baking dish and spoon the mash on top. Rough up the edges and top with a fork to create spikes. Bake for 10–15 minutes until bubbling and the mash is starting to colour. Sprinkle over the cheeses and return to the oven for a further 15–20 minutes, or until the cheese is crispy on top. For the mint salsa verde, place the shallots, anchovies, lemon zest, lemon juice and vinegar in a bowl. Mix well and add the herbs. Mix again and add the oil. Season with salt and pepper. Serve the shepherd’s pie on warmed plates with spoonfuls of the mint salsa verde alongside. Preheat the oven to 110C/90C Fan/Gas ¼. Preheat the oven to 110C/90C Fan/Gas ¼. Sear the lamb in a hot frying pan until golden on all sides. Transfer to a roasting tin and add in a quarter of the onion, a quarter of the celery and a quarter of the carrot. Tuck in the garlic, rosemary and thyme. Cover with the stock, wrap tightly in kitchen foil and cook for about 5 hours, or until tender and soft. Sear the lamb in a hot frying pan until golden on all sides. Transfer to a roasting tin and add in a quarter of the onion, a quarter of the celery and a quarter of the carrot. Tuck in the garlic, rosemary and thyme. Cover with the stock, wrap tightly in kitchen foil and cook for about 5 hours, or until tender and soft. Heat the oil in a large heavy-based saucepan over a high heat. Fry the bacon for a few minutes until cooked and then turn the heat down to medium. Add the remaining onion, cook for a few minutes and then add the remaining celery and carrot. Cook for 2 minutes then add the tomato purée. Cook for 3 minutes, stirring continuously. Gradually pour in the red wine, stirring, and cook until reduced down. Add in the chopped tomatoes and cook until reduced by half. Heat the oil in a large heavy-based saucepan over a high heat. Fry the bacon for a few minutes until cooked and then turn the heat down to medium. Add the remaining onion, cook for a few minutes and then add the remaining celery and carrot. Cook for 2 minutes then add the tomato purée. Cook for 3 minutes, stirring continuously. Gradually pour in the red wine, stirring, and cook until reduced down. Add in the chopped tomatoes and cook until reduced by half. Take the lamb shoulder out of the cooking liquid and set aside. Pass the cooking liquid through a strainer and pour into the tomato mixture in the saucepan. Cook until reduced by half and the sauce is thick. Finely chop the lamb and stir into the tomato mixture in the saucepan. Take the lamb shoulder out of the cooking liquid and set aside. Pass the cooking liquid through a strainer and pour into the tomato mixture in the saucepan. Cook until reduced by half and the sauce is thick. Finely chop the lamb and stir into the tomato mixture in the saucepan. Bring a saucepan of water to the boil. Cut the core out of the beef tomatoes and cut a cross in the bottom. Plunge into the boiling water for 10 seconds and then into iced water. Remove the skin from the tomatoes, remove the seeds and roughly chop. Stir into the lamb mixture. Bring a saucepan of water to the boil. Cut the core out of the beef tomatoes and cut a cross in the bottom. Plunge into the boiling water for 10 seconds and then into iced water. Remove the skin from the tomatoes, remove the seeds and roughly chop. Stir into the lamb mixture. To make the mashed potato, put the potatoes in a saucepan of salted boiling water. Bring to boil and simmer for 15–20 minutes, or until tender. Meanwhile, place the cream, mustard, garlic, rosemary, thyme and olive oil in a saucepan and cook until reduced by half. Strain through a fine sieve or chinois and set aside. To make the mashed potato, put the potatoes in a saucepan of salted boiling water. Bring to boil and simmer for 15–20 minutes, or until tender. Meanwhile, place the cream, mustard, garlic, rosemary, thyme and olive oil in a saucepan and cook until reduced by half. Strain through a fine sieve or chinois and set aside. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes well and place on two baking trays. Cook in the oven for 10 minutes to dry off completely. Remove from oven and leave to cool slightly. Leave the oven on. Preheat the oven to 200C/180C Fan/Gas 6. Drain the potatoes well and place on two baking trays. Cook in the oven for 10 minutes to dry off completely. Remove from oven and leave to cool slightly. Leave the oven on. Put the potatoes in a large bowl and add the butter, milk and cream mixture. Mash thoroughly until smooth. Put the potatoes in a large bowl and add the butter, milk and cream mixture. Mash thoroughly until smooth. Transfer the lamb mixture to a large baking dish and spoon the mash on top. Rough up the edges and top with a fork to create spikes. Bake for 10–15 minutes until bubbling and the mash is starting to colour. Sprinkle over the cheeses and return to the oven for a further 15–20 minutes, or until the cheese is crispy on top. Transfer the lamb mixture to a large baking dish and spoon the mash on top. Rough up the edges and top with a fork to create spikes. Bake for 10–15 minutes until bubbling and the mash is starting to colour. Sprinkle over the cheeses and return to the oven for a further 15–20 minutes, or until the cheese is crispy on top. For the mint salsa verde, place the shallots, anchovies, lemon zest, lemon juice and vinegar in a bowl. Mix well and add the herbs. Mix again and add the oil. Season with salt and pepper. For the mint salsa verde, place the shallots, anchovies, lemon zest, lemon juice and vinegar in a bowl. Mix well and add the herbs. Mix again and add the oil. Season with salt and pepper. Serve the shepherd’s pie on warmed plates with spoonfuls of the mint salsa verde alongside. Serve the shepherd’s pie on warmed plates with spoonfuls of the mint salsa verde alongside."
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Sausages with Yorkshire pudding (toad in the hole Purnell-style) An average of 4.3 out of 5 stars from 6 ratings This is toad in the hole Purnell style AKA, sausages with Yorkshire puddings, with a sprinkling of cheese! Equipment: You will need a 4-hole Yorkshire pudding tin. 200g/7oz plain flour200ml/7fl free-range eggs (about 4 eggs)200ml/7fl oz milksalt4 tsp sunflower oil 200g/7oz plain flour 200ml/7fl free-range eggs (about 4 eggs) 200ml/7fl oz milk salt 4 tsp sunflower oil 1 tbsp sunflower oil12 good quality thin pork sausages 1 tbsp sunflower oil 12 good quality thin pork sausages 2 tbsp sunflower oil2 onions, thinly sliced2 tbsp balsamic vinegar1 tbsp Worcestershire sauce1 tsp sugar2 large sprigs thyme200ml/7fl oz red wine400ml/14fl oz chicken stock1 tbsp yeast extract 2 tbsp sunflower oil 2 onions, thinly sliced 2 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 1 tsp sugar 2 large sprigs thyme 200ml/7fl oz red wine 400ml/14fl oz chicken stock 1 tbsp yeast extract mashed potato150g/5½oz Cheddarhandful watercress mashed potato 150g/5½oz Cheddar handful watercress Method To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress. To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress. | {
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"title": "Sausages with Yorkshire pudding recipe",
"content": "Sausages with Yorkshire pudding (toad in the hole Purnell-style) An average of 4.3 out of 5 stars from 6 ratings This is toad in the hole Purnell style AKA, sausages with Yorkshire puddings, with a sprinkling of cheese! Equipment: You will need a 4-hole Yorkshire pudding tin. 200g/7oz plain flour200ml/7fl free-range eggs (about 4 eggs)200ml/7fl oz milksalt4 tsp sunflower oil 200g/7oz plain flour 200ml/7fl free-range eggs (about 4 eggs) 200ml/7fl oz milk salt 4 tsp sunflower oil 1 tbsp sunflower oil12 good quality thin pork sausages 1 tbsp sunflower oil 12 good quality thin pork sausages 2 tbsp sunflower oil2 onions, thinly sliced2 tbsp balsamic vinegar1 tbsp Worcestershire sauce1 tsp sugar2 large sprigs thyme200ml/7fl oz red wine400ml/14fl oz chicken stock1 tbsp yeast extract 2 tbsp sunflower oil 2 onions, thinly sliced 2 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 1 tsp sugar 2 large sprigs thyme 200ml/7fl oz red wine 400ml/14fl oz chicken stock 1 tbsp yeast extract mashed potato150g/5½oz Cheddarhandful watercress mashed potato 150g/5½oz Cheddar handful watercress Method To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress. To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress."
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} | 1aad8cfda2fed582196d8a4c70a44462da74f099f70adc6b1acedca841cb3a40 | Leftover lamb shepherd’s pie recipe
An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_lamb_shepherds_26842_16x9.jpg Enjoy a tasty shepherd's pie made with yesterday's leftover lamb. Tender seasoned lamb mixes with veggies under a golden layer of creamy mashed potatoes. A simple, comforting dish that turns humble leftovers into the perfect midweek meal. 2 tbsp oil, for frying1 large onion, chopped,3 large carrots, diced2 garlic cloves, finely chopped100ml/3½fl oz red wine2 tbsp tomato purée150ml/5fl oz lamb, chicken or beef stock or leftover gravy1 tbsp Worcestershire sauce1 tsp redcurrant jellysmall rosemary sprig 500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted)150g/5½oz fresh or frozen peassmall handful flatleaf parsley, chopped1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped50g/1¾oz butter60ml/2fl oz double creamsalt and freshly ground black pepper 2 tbsp oil, for frying 1 large onion, chopped, 3 large carrots, diced 2 garlic cloves, finely chopped 100ml/3½fl oz red wine 2 tbsp tomato purée 150ml/5fl oz lamb, chicken or beef stock or leftover gravy 1 tbsp Worcestershire sauce 1 tsp redcurrant jelly small rosemary sprig 500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted) 150g/5½oz fresh or frozen peas small handful flatleaf parsley, chopped 1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped 50g/1¾oz butter 60ml/2fl oz double cream salt and freshly ground black pepper Method Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened. Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes. Preheat the oven to 200C/180C Fan/Gas 6.Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper.If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato. Bake for 25 minutes or until golden-brown and bubbling. Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened. Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened. Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes. Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper. Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper. If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato. If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato. Bake for 25 minutes or until golden-brown and bubbling. Bake for 25 minutes or until golden-brown and bubbling. | {
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"title": "Leftover lamb shepherd’s pie recipe",
"content": "An average of 4.6 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_lamb_shepherds_26842_16x9.jpg Enjoy a tasty shepherd's pie made with yesterday's leftover lamb. Tender seasoned lamb mixes with veggies under a golden layer of creamy mashed potatoes. A simple, comforting dish that turns humble leftovers into the perfect midweek meal. 2 tbsp oil, for frying1 large onion, chopped,3 large carrots, diced2 garlic cloves, finely chopped100ml/3½fl oz red wine2 tbsp tomato purée150ml/5fl oz lamb, chicken or beef stock or leftover gravy1 tbsp Worcestershire sauce1 tsp redcurrant jellysmall rosemary sprig 500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted)150g/5½oz fresh or frozen peassmall handful flatleaf parsley, chopped1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped50g/1¾oz butter60ml/2fl oz double creamsalt and freshly ground black pepper 2 tbsp oil, for frying 1 large onion, chopped, 3 large carrots, diced 2 garlic cloves, finely chopped 100ml/3½fl oz red wine 2 tbsp tomato purée 150ml/5fl oz lamb, chicken or beef stock or leftover gravy 1 tbsp Worcestershire sauce 1 tsp redcurrant jelly small rosemary sprig 500g/1lb 2oz leftover roast lamb, chopped or shredded (if slow roasted) 150g/5½oz fresh or frozen peas small handful flatleaf parsley, chopped 1kg/2lb 4oz potatoes, such as Maris Pipers, peeled and chopped 50g/1¾oz butter 60ml/2fl oz double cream salt and freshly ground black pepper Method Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened. Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes. Preheat the oven to 200C/180C Fan/Gas 6.Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper.If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato. Bake for 25 minutes or until golden-brown and bubbling. Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened. Heat the oil in a shallow flameproof casserole or a saucepan over a medium heat. Add the onion, carrots and garlic and fry for about 5–6 minutes until softened. Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes. Add the red wine and tomato purée and bring to the boil. Turn the heat down to a simmer and add the stock or gravy, Worcestershire sauce, redcurrant jelly and rosemary. Add the lamb, peas and parsley and season with salt and pepper. Simmer gently on a low heat while you prepare the potatoes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper. Boil the potatoes in a pan of salted water for 10–12 minutes until tender, then drain. Heat the butter and cream in the pan, pass the potatoes through a ricer into the pan of butter and cream (or mash well). Mix well to form a creamy mash without any lumps. Season with salt and pepper. If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato. If not using a casserole, transfer the lamb mixture into an ovenproof pie dish. Top the lamb with the mashed potato. Bake for 25 minutes or until golden-brown and bubbling. Bake for 25 minutes or until golden-brown and bubbling."
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} | 6c1b5d2f3c081050773e9e5530226bbae82c9af6c0145dff5d4bafb1d738ed13 | Granny's toad in the hole with my Mum's onion gravy recipe
An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2gt0.jpg James Martin's family recipe for a traditional toad in the hole uses beef dripping and lets the batter stand for a few hours before cooking. 225g/8oz plain flour8 free-range eggs1 tbsp wholegrain mustard570ml/1 pint milkpinch salt75g/2¾oz beef dripping (or lard)6 good-quality sausages2 onions, finely sliced1-2 tbsp yeast extract75ml/2½fl oz red wine1 tbsp gravy granules200ml/7fl oz beef stockbuttered peas, to serveknob of buttersalt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 1 tbsp wholegrain mustard 570ml/1 pint milk pinch salt 75g/2¾oz beef dripping (or lard) 6 good-quality sausages 2 onions, finely sliced 1-2 tbsp yeast extract 75ml/2½fl oz red wine 1 tbsp gravy granules 200ml/7fl oz beef stock buttered peas, to serve knob of butter salt and freshly ground black pepper Method Place the plain flour in a bowl and make a well in the centre.Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight.Preheat the oven to 220C/425F/Gas 7.Place three-quarters of the beef dripping into a roasting tin and heat in the oven.Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned.Remove the batter from the fridge and whisk once more to combine.Place the sausages in the roasting tin and pour over the batter.Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes.Make the gravy using the same pan that the sausages were cooked in.Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned.Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half.Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper.Remove the toad in the hole from the oven and set aside for a few minutes.Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. Place the plain flour in a bowl and make a well in the centre. Place the plain flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Place in the fridge for at least four hours, but preferably overnight. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place three-quarters of the beef dripping into a roasting tin and heat in the oven. Place three-quarters of the beef dripping into a roasting tin and heat in the oven. Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Remove the batter from the fridge and whisk once more to combine. Remove the batter from the fridge and whisk once more to combine. Place the sausages in the roasting tin and pour over the batter. Place the sausages in the roasting tin and pour over the batter. Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes. Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes. Make the gravy using the same pan that the sausages were cooked in. Make the gravy using the same pan that the sausages were cooked in. Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned. Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned. Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half. Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half. Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper. Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper. Remove the toad in the hole from the oven and set aside for a few minutes. Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. | {
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"title": "Granny's toad in the hole with my Mum's onion gravy recipe",
"content": "An average of 4.7 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01s2gt0.jpg James Martin's family recipe for a traditional toad in the hole uses beef dripping and lets the batter stand for a few hours before cooking. 225g/8oz plain flour8 free-range eggs1 tbsp wholegrain mustard570ml/1 pint milkpinch salt75g/2¾oz beef dripping (or lard)6 good-quality sausages2 onions, finely sliced1-2 tbsp yeast extract75ml/2½fl oz red wine1 tbsp gravy granules200ml/7fl oz beef stockbuttered peas, to serveknob of buttersalt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 1 tbsp wholegrain mustard 570ml/1 pint milk pinch salt 75g/2¾oz beef dripping (or lard) 6 good-quality sausages 2 onions, finely sliced 1-2 tbsp yeast extract 75ml/2½fl oz red wine 1 tbsp gravy granules 200ml/7fl oz beef stock buttered peas, to serve knob of butter salt and freshly ground black pepper Method Place the plain flour in a bowl and make a well in the centre.Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight.Preheat the oven to 220C/425F/Gas 7.Place three-quarters of the beef dripping into a roasting tin and heat in the oven.Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned.Remove the batter from the fridge and whisk once more to combine.Place the sausages in the roasting tin and pour over the batter.Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes.Make the gravy using the same pan that the sausages were cooked in.Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned.Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half.Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper.Remove the toad in the hole from the oven and set aside for a few minutes.Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. Place the plain flour in a bowl and make a well in the centre. Place the plain flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Whisk in the eggs and mustard and continue to whisk until just smooth, then gradually add the milk and salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Place in the fridge for at least four hours, but preferably overnight. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place three-quarters of the beef dripping into a roasting tin and heat in the oven. Place three-quarters of the beef dripping into a roasting tin and heat in the oven. Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Heat a frying pan until hot, then add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Remove the batter from the fridge and whisk once more to combine. Remove the batter from the fridge and whisk once more to combine. Place the sausages in the roasting tin and pour over the batter. Place the sausages in the roasting tin and pour over the batter. Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes. Place in the oven for 30 minutes, then briefly open the oven door to allow the steam to escape and cook for another 10 minutes. Make the gravy using the same pan that the sausages were cooked in. Make the gravy using the same pan that the sausages were cooked in. Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned. Place the pan on a high heat, then add the onion and fry for 10 minutes, or until just softened and browned. Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half. Add the yeast extract and cook for a minute, then add the red wine and cook until the volume of liquid has reduced by half. Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper. Whisk the gravy granules with a little water until smooth, then add 250ml/9fl oz water and whisk once more. Add to the pan and cook for a few minutes then add the beef stock and simmer for five minutes. Add a knob of butter and season, to taste, with salt and pepper. Remove the toad in the hole from the oven and set aside for a few minutes. Remove the toad in the hole from the oven and set aside for a few minutes. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas. Serve a large spoonful of the toad with a ladleful of gravy and some buttered peas."
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} | eeaba182fdb24444306f3d33af9d2f833717b24e8d5ed1a785378220da9e663a | Classic toad in the hole recipe
An average of 4.4 out of 5 stars from 7 ratings Toad in the hole is the ultimate comfort food. Use good quality sausages to make it extra special. 225g/8oz plain flour8 free-range eggs1 tbsp wholegrain mustard570ml/1 pint milk75g/2¾oz beef dripping (or lard)6 good quality sausages200ml/7fl oz good quality veal jus/stock (alternatively use beef jus)salt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 1 tbsp wholegrain mustard 570ml/1 pint milk 75g/2¾oz beef dripping (or lard) 6 good quality sausages 200ml/7fl oz good quality veal jus/stock (alternatively use beef jus) salt and freshly ground black pepper 50g/1¾oz butterpinch saltpinch sugar1 bunch baby carrots, trimmed300g/10½oz garden peas 50g/1¾oz butter pinch salt pinch sugar 1 bunch baby carrots, trimmed 300g/10½oz garden peas Method Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight.Preheat the oven to 220C/200C Fan/Gas 7.Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin.Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes.Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes.Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter.Heat the veal jus and season with salt and pepper.Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside. Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin. Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin. Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes. Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes. Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes. Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes. Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter. Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter. Heat the veal jus and season with salt and pepper. Heat the veal jus and season with salt and pepper. Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside. Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside. | {
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"title": "Classic toad in the hole recipe",
"content": "An average of 4.4 out of 5 stars from 7 ratings Toad in the hole is the ultimate comfort food. Use good quality sausages to make it extra special. 225g/8oz plain flour8 free-range eggs1 tbsp wholegrain mustard570ml/1 pint milk75g/2¾oz beef dripping (or lard)6 good quality sausages200ml/7fl oz good quality veal jus/stock (alternatively use beef jus)salt and freshly ground black pepper 225g/8oz plain flour 8 free-range eggs 1 tbsp wholegrain mustard 570ml/1 pint milk 75g/2¾oz beef dripping (or lard) 6 good quality sausages 200ml/7fl oz good quality veal jus/stock (alternatively use beef jus) salt and freshly ground black pepper 50g/1¾oz butterpinch saltpinch sugar1 bunch baby carrots, trimmed300g/10½oz garden peas 50g/1¾oz butter pinch salt pinch sugar 1 bunch baby carrots, trimmed 300g/10½oz garden peas Method Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight.Preheat the oven to 220C/200C Fan/Gas 7.Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin.Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes.Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes.Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter.Heat the veal jus and season with salt and pepper.Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside. Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Put the flour in a bowl and make a well in the centre. Whisk in the eggs and mustard and continue to whisk until just smooth. Gradually add the milk and a pinch of salt and whisk to a smooth batter. Place in the fridge for at least four hours, but preferably overnight. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin. Pour three-quarters of the beef dripping in a roasting tin and heat in the oven. Heat a frying pan and add the remaining dripping. When it’s melted, add the sausages and fry on each side until browned. Put the sausages in the roasting tin. Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes. Remove the batter from the fridge and whisk once more to combine. Pour over the sausages. Bake for 30 minutes, briefly open the oven door to allow the steam to escape and cook for a further 10 minutes. Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes. Meanwhile for the vegetables, put the butter, salt, sugar and 200ml/7fl oz of water in a deep sauté pan. When the butter has melted add the carrots and cook for 3-4 minutes. Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter. Bring a large pot of salted water to the boil, add the peas and cook for 2-3 minutes. Drain the peas and add a little butter. Heat the veal jus and season with salt and pepper. Heat the veal jus and season with salt and pepper. Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside. Cut a section of the toad in the hole and place on a plate, pour over the jus and serve the vegetables alongside."
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} | e1037f82dbba2ea7280af99ac94e98dd2c446f9b098390511b044b5b2d309ffb | Tiny toad in the hole recipe
An average of 3.6 out of 5 stars from 9 ratings Home alone? This recipe for one can be whipped up in minutes. Serve with mash and green beans for an indulgent supper. vegetable oil, for greasing1 free-range egg100ml/3½fl oz milk50g/2oz plain flour1 tsp wholegrain mustard2 chipolata sausages4 cherry tomatoes vegetable oil, for greasing 1 free-range egg 100ml/3½fl oz milk 50g/2oz plain flour 1 tsp wholegrain mustard 2 chipolata sausages 4 cherry tomatoes Method Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish.Whisk the egg in a bowl, then whisk in the milk. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard.Put the sausges and tomatoes into the dish and pour over the batter.Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown. Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish. Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish. Whisk the egg in a bowl, then whisk in the milk. Whisk the egg in a bowl, then whisk in the milk. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard. Put the sausges and tomatoes into the dish and pour over the batter. Put the sausges and tomatoes into the dish and pour over the batter. Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown. Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown. | {
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"title": "Tiny toad in the hole recipe",
"content": "An average of 3.6 out of 5 stars from 9 ratings Home alone? This recipe for one can be whipped up in minutes. Serve with mash and green beans for an indulgent supper. vegetable oil, for greasing1 free-range egg100ml/3½fl oz milk50g/2oz plain flour1 tsp wholegrain mustard2 chipolata sausages4 cherry tomatoes vegetable oil, for greasing 1 free-range egg 100ml/3½fl oz milk 50g/2oz plain flour 1 tsp wholegrain mustard 2 chipolata sausages 4 cherry tomatoes Method Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish.Whisk the egg in a bowl, then whisk in the milk. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard.Put the sausges and tomatoes into the dish and pour over the batter.Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown. Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish. Preheat the oven to 200C/400F/Gas 6. Grease a small ovenproof dish. Whisk the egg in a bowl, then whisk in the milk. Whisk the egg in a bowl, then whisk in the milk. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard. Put the flour in a separate bowl, then slowly whisk in the egg mixture. Whisk in the mustard. Put the sausges and tomatoes into the dish and pour over the batter. Put the sausges and tomatoes into the dish and pour over the batter. Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown. Bake in the oven for 15-20 minutes, or until the batter is puffed up and golden-brown."
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} | f85390cbe2c9854826f3a35aada6baf12090ddce20a8277931345437509cbd86 | Tandoori king prawns with butter sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tandoori_king_prawns_53087_16x9.jpg These barbecue prawns boast a delectable marinade - and the butter sauce adds extra indulgence. 1 tsp garam masala½ tsp ground cinnamon1 tsp chilli powder1 tsp ground cumin2 garlic cloves, crushed5cm/2in piece fresh ginger, finely grated200ml/7fl oz plain yoghurt500g/1lb 2oz large tiger prawns, peeled and de-veined, tails left on2 lemons, cut in half 1 tsp garam masala ½ tsp ground cinnamon 1 tsp chilli powder 1 tsp ground cumin 2 garlic cloves, crushed 5cm/2in piece fresh ginger, finely grated 200ml/7fl oz plain yoghurt 500g/1lb 2oz large tiger prawns, peeled and de-veined, tails left on 2 lemons, cut in half 50g/1¾oz butter1 red onion, finely chopped2 garlic cloves, finely chopped1 tsp ground cumin1 red chilli, finely chopped3 ripe tomatoes, roughly chopped200ml/7fl oz double cream5cm/2in piece fresh ginger, peeled, roughly chopped2 tbsp roughly chopped fresh coriander leavessalt and freshly ground black pepper 50g/1¾oz butter 1 red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground cumin 1 red chilli, finely chopped 3 ripe tomatoes, roughly chopped 200ml/7fl oz double cream 5cm/2in piece fresh ginger, peeled, roughly chopped 2 tbsp roughly chopped fresh coriander leaves salt and freshly ground black pepper Method For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight.When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing.Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes.Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm.Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through.To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each. For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight. For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight. When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing. When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing. Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes. Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes. Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm. Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm. Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through. Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through. To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each. To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each. | {
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"title": "Tandoori king prawns with butter sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tandoori_king_prawns_53087_16x9.jpg These barbecue prawns boast a delectable marinade - and the butter sauce adds extra indulgence. 1 tsp garam masala½ tsp ground cinnamon1 tsp chilli powder1 tsp ground cumin2 garlic cloves, crushed5cm/2in piece fresh ginger, finely grated200ml/7fl oz plain yoghurt500g/1lb 2oz large tiger prawns, peeled and de-veined, tails left on2 lemons, cut in half 1 tsp garam masala ½ tsp ground cinnamon 1 tsp chilli powder 1 tsp ground cumin 2 garlic cloves, crushed 5cm/2in piece fresh ginger, finely grated 200ml/7fl oz plain yoghurt 500g/1lb 2oz large tiger prawns, peeled and de-veined, tails left on 2 lemons, cut in half 50g/1¾oz butter1 red onion, finely chopped2 garlic cloves, finely chopped1 tsp ground cumin1 red chilli, finely chopped3 ripe tomatoes, roughly chopped200ml/7fl oz double cream5cm/2in piece fresh ginger, peeled, roughly chopped2 tbsp roughly chopped fresh coriander leavessalt and freshly ground black pepper 50g/1¾oz butter 1 red onion, finely chopped 2 garlic cloves, finely chopped 1 tsp ground cumin 1 red chilli, finely chopped 3 ripe tomatoes, roughly chopped 200ml/7fl oz double cream 5cm/2in piece fresh ginger, peeled, roughly chopped 2 tbsp roughly chopped fresh coriander leaves salt and freshly ground black pepper Method For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight.When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing.Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes.Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm.Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through.To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each. For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight. For the tandoori prawns, in a bowl, mix all of the tandoori prawns ingredients, except for the prawns and lemon, until well combined. Add the prawns and mix well until completely coated in the marinade. Cover and chill in the fridge for at least 20 minutes, and preferably overnight. When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing. When the prawns have marinated and 30 minutes before you wish to eat, prepare your barbecue. Allow the flames to flare up and die down until the coals are just glowing. Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes. Meanwhile, for the butter sauce, melt the butter in a frying pan over a medium heat. Add the red onion and fry for 1-2 minutes, or until softened. Add the garlic, cumin and chilli and fry for a further 1-2 minutes. Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm. Add the tomatoes, cream and ginger and bring the mixture to the boil, then reduce the heat until the mixture is simmering and simmer for 4-5 minutes, or until the sauce has thickened slightly and the tomatoes have broken down. Stir in the coriander and season, to taste, with salt and freshly ground black pepper. Keep warm. Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through. Remove the prawns from the bowl, shaking off any excess marinade, and thread onto four metal skewers. Place the skewers onto the barbecue and grill for 2-3 minutes on each side, or until cooked through. To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each. To serve, place the skewers onto serving plates with a lemon half. Place a dollop of the butter sauce alongside each."
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} | 6a8fe7fda12fec97e092444b49f54d04cd67fba24a04fb1bc45043022aff033c | Smoky tomato sauce for pasta recipe
An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokytomatosauceforp_92376_16x9.jpg Roasting the tomatoes first gives this quick tomato sauce a smoky edge. Stir through pasta with a handful of olives. This meal, if served as three portions, provides 164kcal, 3g protein, 16g carbohydrate (of which 16g sugars), 9g fat (of which 1.5g saturates), 5g fibre and 0.2g salt per portion. 10-15 tomatoesa good glug fruity olive oilsalt and freshly ground black pepper1 small handful fresh thyme sprigs, leaves only1 handful fresh basil leaves, roughly tornsplash of red wine vinegar, or pinch of sugar, to taste1 handful black olives, stones removedcooked spaghetti, to serve 10-15 tomatoes a good glug fruity olive oil salt and freshly ground black pepper 1 small handful fresh thyme sprigs, leaves only 1 handful fresh basil leaves, roughly torn splash of red wine vinegar, or pinch of sugar, to taste 1 handful black olives, stones removed cooked spaghetti, to serve Method Preheat the grill to high. Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little (this gives them a lovely smoky flavour).By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives.Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too. Preheat the grill to high. Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little (this gives them a lovely smoky flavour). Preheat the grill to high. Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little (this gives them a lovely smoky flavour). By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives. By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives. Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too. Instead of olives, sliced salami or mozzarella work well, too. | {
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"title": "Smoky tomato sauce for pasta recipe",
"content": "An average of 4.9 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/smokytomatosauceforp_92376_16x9.jpg Roasting the tomatoes first gives this quick tomato sauce a smoky edge. Stir through pasta with a handful of olives. This meal, if served as three portions, provides 164kcal, 3g protein, 16g carbohydrate (of which 16g sugars), 9g fat (of which 1.5g saturates), 5g fibre and 0.2g salt per portion. 10-15 tomatoesa good glug fruity olive oilsalt and freshly ground black pepper1 small handful fresh thyme sprigs, leaves only1 handful fresh basil leaves, roughly tornsplash of red wine vinegar, or pinch of sugar, to taste1 handful black olives, stones removedcooked spaghetti, to serve 10-15 tomatoes a good glug fruity olive oil salt and freshly ground black pepper 1 small handful fresh thyme sprigs, leaves only 1 handful fresh basil leaves, roughly torn splash of red wine vinegar, or pinch of sugar, to taste 1 handful black olives, stones removed cooked spaghetti, to serve Method Preheat the grill to high. Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little (this gives them a lovely smoky flavour).By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives.Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too. Preheat the grill to high. Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little (this gives them a lovely smoky flavour). Preheat the grill to high. Cut the tomatoes in half and place on a baking tray cut-sides up so they fit, trickle with olive oil and season generously with salt and freshly ground black pepper. Scatter over the thyme leaves and place under the grill until the skins have blackened a little (this gives them a lovely smoky flavour). By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives. By now they will be slightly charred and squashy, releasing their luscious juices. Pour the tomatoes and all their juices into a bowl and roughly crush the tomatoes using the back of a fork before stirring in the torn basil leaves. Add a little red wine vinegar for sharpness if the tomatoes are too sweet, or a little sugar if they are too sharp. Finish the sauce by stirring in the olives. Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Serve the cooked spaghetti topped with the sauce, tossing well to coat evenly. Instead of olives, sliced salami or mozzarella work well, too. Instead of olives, sliced salami or mozzarella work well, too."
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} | 6adb607b287570b7140f4a1286be3a5deedf11fb86f8975f46bd53147a9ccf81 | Tandoori chicken lollipop drumsticks with raita dip recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tandoori_chicken_62227_16x9.jpg These spiced chicken bites make delicious meaty canapés – pass them around at a party and watch them disappear. 12 chicken drumsticks (leg and thigh meat), skin removed300ml/10½fl oz plain yoghurt1 tsp garam masala1 tsp ground cumin1 tbsp chilli powder½ tsp ground turmeric½ tsp ground cinnamon5cm/2in piece fresh root ginger, skin on, finely grated1 garlic clove, finely chopped1 lemon, juice only 12 chicken drumsticks (leg and thigh meat), skin removed 300ml/10½fl oz plain yoghurt 1 tsp garam masala 1 tsp ground cumin 1 tbsp chilli powder ½ tsp ground turmeric ½ tsp ground cinnamon 5cm/2in piece fresh root ginger, skin on, finely grated 1 garlic clove, finely chopped 1 lemon, juice only 1 green chilli, finely chopped1 garlic clove, finely chopped½ cucumber, skin and seeds removed, finely diced½ tsp ground cumin2 tbsp finely chopped fresh mint leaves2 tbsp finely chopped fresh coriander leaves200ml/7fl oz plain yoghurt1 lime, juice onlysea salt and freshly ground black pepper 1 green chilli, finely chopped 1 garlic clove, finely chopped ½ cucumber, skin and seeds removed, finely diced ½ tsp ground cumin 2 tbsp finely chopped fresh mint leaves 2 tbsp finely chopped fresh coriander leaves 200ml/7fl oz plain yoghurt 1 lime, juice only sea salt and freshly ground black pepper Method For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off. Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside.In a bowl, stir 100ml/3½fl oz of the yoghurt with all of the remaining drumstick ingredients until well combined. Add the remaining yoghurt and mix through. Add the drumsticks to the yoghurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight.When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6.Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains.Meanwhile, for the raita, in a bowl, mix together the chilli, garlic and cucumber. Stir in the cumin, mint and coriander. Add the yoghurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve.To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves. For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off. For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off. Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside. Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside. In a bowl, stir 100ml/3½fl oz of the yoghurt with all of the remaining drumstick ingredients until well combined. Add the remaining yoghurt and mix through. In a bowl, stir 100ml/3½fl oz of the yoghurt with all of the remaining drumstick ingredients until well combined. Add the remaining yoghurt and mix through. Add the drumsticks to the yoghurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight. Add the drumsticks to the yoghurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight. When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6. When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6. Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains. Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains. Meanwhile, for the raita, in a bowl, mix together the chilli, garlic and cucumber. Meanwhile, for the raita, in a bowl, mix together the chilli, garlic and cucumber. Stir in the cumin, mint and coriander. Stir in the cumin, mint and coriander. Add the yoghurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve. Add the yoghurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve. To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves. To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves. | {
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"title": "Tandoori chicken lollipop drumsticks with raita dip recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/tandoori_chicken_62227_16x9.jpg These spiced chicken bites make delicious meaty canapés – pass them around at a party and watch them disappear. 12 chicken drumsticks (leg and thigh meat), skin removed300ml/10½fl oz plain yoghurt1 tsp garam masala1 tsp ground cumin1 tbsp chilli powder½ tsp ground turmeric½ tsp ground cinnamon5cm/2in piece fresh root ginger, skin on, finely grated1 garlic clove, finely chopped1 lemon, juice only 12 chicken drumsticks (leg and thigh meat), skin removed 300ml/10½fl oz plain yoghurt 1 tsp garam masala 1 tsp ground cumin 1 tbsp chilli powder ½ tsp ground turmeric ½ tsp ground cinnamon 5cm/2in piece fresh root ginger, skin on, finely grated 1 garlic clove, finely chopped 1 lemon, juice only 1 green chilli, finely chopped1 garlic clove, finely chopped½ cucumber, skin and seeds removed, finely diced½ tsp ground cumin2 tbsp finely chopped fresh mint leaves2 tbsp finely chopped fresh coriander leaves200ml/7fl oz plain yoghurt1 lime, juice onlysea salt and freshly ground black pepper 1 green chilli, finely chopped 1 garlic clove, finely chopped ½ cucumber, skin and seeds removed, finely diced ½ tsp ground cumin 2 tbsp finely chopped fresh mint leaves 2 tbsp finely chopped fresh coriander leaves 200ml/7fl oz plain yoghurt 1 lime, juice only sea salt and freshly ground black pepper Method For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off. Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside.In a bowl, stir 100ml/3½fl oz of the yoghurt with all of the remaining drumstick ingredients until well combined. Add the remaining yoghurt and mix through. Add the drumsticks to the yoghurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight.When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6.Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains.Meanwhile, for the raita, in a bowl, mix together the chilli, garlic and cucumber. Stir in the cumin, mint and coriander. Add the yoghurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve.To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves. For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off. For the drumsticks, using the heel of a heavy knife, chop through the top of the chicken drumsticks at the joint, to take the knuckle off. Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside. Turn each drumstick upside-down and chop the bottom of the bone off, then push the meat down towards the bottom of the bone so that it looks like a little ball at the bottom of the drumstick. Using a pair of tweezers, pull the tendons from the bone and discard. Set the drumsticks aside. In a bowl, stir 100ml/3½fl oz of the yoghurt with all of the remaining drumstick ingredients until well combined. Add the remaining yoghurt and mix through. In a bowl, stir 100ml/3½fl oz of the yoghurt with all of the remaining drumstick ingredients until well combined. Add the remaining yoghurt and mix through. Add the drumsticks to the yoghurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight. Add the drumsticks to the yoghurt marinade and wiggle them around until they are completely coated in the marinade. Cover the bowl with cling film and chill in the fridge for at least 4 hours, or overnight. When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6. When the drumsticks have marinated, preheat the oven to 200C/180C Fan/Gas 6. Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains. Remove the drumsticks from the marinade, shaking off any excess. Sit them bone upright on a baking tray, then roast in the oven for 10-15 minutes, or until the marinade has browned and the chicken is cooked through at its thickest part and no trace of pink remains. Meanwhile, for the raita, in a bowl, mix together the chilli, garlic and cucumber. Meanwhile, for the raita, in a bowl, mix together the chilli, garlic and cucumber. Stir in the cumin, mint and coriander. Stir in the cumin, mint and coriander. Add the yoghurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve. Add the yoghurt and lime juice, stir well, and season, to taste, with salt and freshly ground black pepper. Chill in the fridge until ready to serve. To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves. To serve, pile the drumsticks onto a large serving plate, bones facing upwards. Spoon the raita into a bowl and place it alongside for everyone to serve themselves."
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} | 4e0f80ff90c9fabd9c1e92fb2e6cf3e2a9f8a478e0b5b1c95610ca35bddf26e1 | Prawns alla busara recipe
An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawns_alla_busara_80526_16x9.jpg This wonderful seafood dish is traditionally made with scampi. Langoustine would be closest, but large prawns work well. In this case don’t even think about shelling them before cooking – the joy is in sucking the juices out of the shells. 100ml/3½fl oz olive oil, plus extra to serve3 garlic cloves, finely chopped3 shallots, finely chopped1 tbsp tomato paste2 large ripe tomatoes, peeled and choppedpinch chilli flakespinch saffron strands1 tsp salt250ml/9fl oz white wine24 large raw prawns, whole2 tbsp breadcrumbssmall handful roughly chopped flatleaf parsleycrusty bread, to servefreshly ground black pepper 100ml/3½fl oz olive oil, plus extra to serve 3 garlic cloves, finely chopped 3 shallots, finely chopped 1 tbsp tomato paste 2 large ripe tomatoes, peeled and chopped pinch chilli flakes pinch saffron strands 1 tsp salt 250ml/9fl oz white wine 24 large raw prawns, whole 2 tbsp breadcrumbs small handful roughly chopped flatleaf parsley crusty bread, to serve freshly ground black pepper Method Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots. When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread. Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots. Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots. When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute. When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute. Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes. Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes. Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat. Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat. With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin. With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin. Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread. Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread. | {
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"title": "Prawns alla busara recipe",
"content": "An average of 4.9 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/prawns_alla_busara_80526_16x9.jpg This wonderful seafood dish is traditionally made with scampi. Langoustine would be closest, but large prawns work well. In this case don’t even think about shelling them before cooking – the joy is in sucking the juices out of the shells. 100ml/3½fl oz olive oil, plus extra to serve3 garlic cloves, finely chopped3 shallots, finely chopped1 tbsp tomato paste2 large ripe tomatoes, peeled and choppedpinch chilli flakespinch saffron strands1 tsp salt250ml/9fl oz white wine24 large raw prawns, whole2 tbsp breadcrumbssmall handful roughly chopped flatleaf parsleycrusty bread, to servefreshly ground black pepper 100ml/3½fl oz olive oil, plus extra to serve 3 garlic cloves, finely chopped 3 shallots, finely chopped 1 tbsp tomato paste 2 large ripe tomatoes, peeled and chopped pinch chilli flakes pinch saffron strands 1 tsp salt 250ml/9fl oz white wine 24 large raw prawns, whole 2 tbsp breadcrumbs small handful roughly chopped flatleaf parsley crusty bread, to serve freshly ground black pepper Method Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots. When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute.Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes.Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat.With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin.Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread. Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots. Pour 70ml/2½fl oz of the olive oil in a frying pan and set over medium-high heat. Add the garlic and shallots. When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute. When they are sizzling, stir in the tomato paste, chopped tomatoes, chilli flakes, saffron and ½ teaspoon of the salt. Cook for 5 minutes, stirring constantly to prevent the shallots and garlic burning, then add the wine and cook for a further minute. Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes. Add 100ml/3½fl oz water and the remaining salt, bring to the boil. Stir, then reduce the heat and let the sauce simmer and reduce for 20 minutes. Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat. Meanwhile, pour the remaining olive oil in another frying pan and set over a high heat. When the pan is really hot, fry the prawns for a minute, then remove from the heat. With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin. With the sauce still bubbling, add the fried prawns and coat them well. Season well with black pepper, and add a tablespoon of the breadcrumbs. Use more crumbs if the sauce is too thin. Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread. Cook for a further 2 minutes then turn off the heat. Drizzle over a little more olive oil. Sprinkle with parsley and serve immediately with crusty bread."
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} | defeee37bcc6ad0336205a3f49b6f4497f70a309da97de028baa3a7d70985b92 | Leftover turkey pasta with bacon, peas and cream recipe
An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkeywithbaconpeasa_14227_16x9.jpg If you haven't the energy to transform your leftover turkey into a fancy pie or Chelsea buns, we're with you. 3 thick rashers streaky bacon or pancetta, diced smallolive oil1 medium onion, chopped1 clove garlic, choppedleftover turkey, chopped fairly small200g/7oz fresh or frozen peas2-3 tbsp double creamsalt and pepper 3 thick rashers streaky bacon or pancetta, diced small olive oil 1 medium onion, chopped 1 clove garlic, chopped leftover turkey, chopped fairly small 200g/7oz fresh or frozen peas 2-3 tbsp double cream salt and pepper 200-300g tagliatelle, cooked according to packet instructionsfresh Parmesan 200-300g tagliatelle, cooked according to packet instructions fresh Parmesan Method In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency. Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table. Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table. | {
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"title": "Leftover turkey pasta with bacon, peas and cream recipe",
"content": "An average of 4.3 out of 5 stars from 15 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkeywithbaconpeasa_14227_16x9.jpg If you haven't the energy to transform your leftover turkey into a fancy pie or Chelsea buns, we're with you. 3 thick rashers streaky bacon or pancetta, diced smallolive oil1 medium onion, chopped1 clove garlic, choppedleftover turkey, chopped fairly small200g/7oz fresh or frozen peas2-3 tbsp double creamsalt and pepper 3 thick rashers streaky bacon or pancetta, diced small olive oil 1 medium onion, chopped 1 clove garlic, chopped leftover turkey, chopped fairly small 200g/7oz fresh or frozen peas 2-3 tbsp double cream salt and pepper 200-300g tagliatelle, cooked according to packet instructionsfresh Parmesan 200-300g tagliatelle, cooked according to packet instructions fresh Parmesan Method In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured.Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through.Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency.Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured. In a heavy frying pan fry the bacon or pancetta until just crispy. Turn the heat down, then add the onions and garlic and cook gently until soft but not coloured. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through. Add the peas and a splash of water and allow to bubble for a couple of minutes. When the pan is almost dry again add the turkey and heat through. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency. Add the cream and season well with salt and black pepper. Allow to bubble until the cream has reduced a little and the sauce has a nice coating consistency. Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table. Serve tossed with the cooked tagliatelle, with plenty of fresh grated Parmesan on the table."
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} | dd55c5a934b686cae1a42e45f835e90b4dde907403a150392abfb98ab787669c | Turkey tortilla soup recipe
An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_tortilla_soup_40086_16x9.jpg Here’s an unusual way to use up leftover Christmas turkey – a Mexican-influenced soup garnished with baked tortillas and other tasty bits and bobs. 500g/1lb 2oz ripe tomatoes½ head garlic cloves, unpeeled2 dried ancho chillies2 tbsp olive oil2 red onions, cut into thin wedges1 red pepper, diced1 green pepper, diced2 sticks celery, sliced2 tsp ground cuminlarge sprig thyme2 bay leaves1 tsp dried oreganosmall bunch coriander, stems and leaves separated1.25 litres/2 pints turkey stock250g/9oz cooked black beans250g/9oz sweetcornsalt and freshly ground black pepper300g/10½oz leftover turkey meat, cut into strips1 lime, juice only (optional) 500g/1lb 2oz ripe tomatoes ½ head garlic cloves, unpeeled 2 dried ancho chillies 2 tbsp olive oil 2 red onions, cut into thin wedges 1 red pepper, diced 1 green pepper, diced 2 sticks celery, sliced 2 tsp ground cumin large sprig thyme 2 bay leaves 1 tsp dried oregano small bunch coriander, stems and leaves separated 1.25 litres/2 pints turkey stock 250g/9oz cooked black beans 250g/9oz sweetcorn salt and freshly ground black pepper 300g/10½oz leftover turkey meat, cut into strips 1 lime, juice only (optional) 6-8 corn tortillas, cut into wedges or strips2 tbsp olive oil2 avocados, peeled, stones removed, diced1 lime, juice onlysalt, to taste3-4 spring onions, finely sliced100g/3½oz grated hard cheese 6-8 corn tortillas, cut into wedges or strips 2 tbsp olive oil 2 avocados, peeled, stones removed, diced 1 lime, juice only salt, to taste 3-4 spring onions, finely sliced 100g/3½oz grated hard cheese Method First prepare the tomatoes. Heat a heavy-based frying pan until hot, then add the tomatoes, garlic and dried chillies. Dry fry, shaking the pan regularly until the tomatoes are starting to blacken. Remove the chilli when it starts to smell aromatic and put it in a bowl. Pour over some freshly boiled water and leave to soften.Tip the tomatoes into a food processor or blender. Peel the garlic cloves and add these too, then drain the chilli from its soaking water and add this. Blend until smooth.While you are dry roasting the tomatoes, heat the olive oil in a large casserole or saucepan. Add the onions, pepper and celery. Fry on a medium heat until starting to caramelise around the edges – this should take between 10-15 minutes. Add the cumin, thyme, bay leaves and oregano. Finely chop the coriander stems and add these too. Add the stock and reserved tomato mixture to the saucepan, along with the black beans and sweetcorn. Season well with salt and pepper, then bring to the boil, turn down the heat and simmer for 15-20 minutes.Add the cooked turkey to the soup and leave to simmer while you prepare the garnishes. Preheat the oven to 200C/180C Fan/Gas 6. Toss the tortilla pieces in the oil and arrange over a couple of baking trays. Leave in the oven until crisp.Toss the avocado in the lime juice and season well with salt.Taste the soup and add a little lime juice if you think it needs it. Serve the soup garnished with the avocado, coriander leaves, spring onions, cheese and tortilla pieces. First prepare the tomatoes. Heat a heavy-based frying pan until hot, then add the tomatoes, garlic and dried chillies. Dry fry, shaking the pan regularly until the tomatoes are starting to blacken. First prepare the tomatoes. Heat a heavy-based frying pan until hot, then add the tomatoes, garlic and dried chillies. Dry fry, shaking the pan regularly until the tomatoes are starting to blacken. Remove the chilli when it starts to smell aromatic and put it in a bowl. Pour over some freshly boiled water and leave to soften. Remove the chilli when it starts to smell aromatic and put it in a bowl. Pour over some freshly boiled water and leave to soften. Tip the tomatoes into a food processor or blender. Peel the garlic cloves and add these too, then drain the chilli from its soaking water and add this. Blend until smooth. Tip the tomatoes into a food processor or blender. Peel the garlic cloves and add these too, then drain the chilli from its soaking water and add this. Blend until smooth. While you are dry roasting the tomatoes, heat the olive oil in a large casserole or saucepan. Add the onions, pepper and celery. Fry on a medium heat until starting to caramelise around the edges – this should take between 10-15 minutes. While you are dry roasting the tomatoes, heat the olive oil in a large casserole or saucepan. Add the onions, pepper and celery. Fry on a medium heat until starting to caramelise around the edges – this should take between 10-15 minutes. Add the cumin, thyme, bay leaves and oregano. Finely chop the coriander stems and add these too. Add the cumin, thyme, bay leaves and oregano. Finely chop the coriander stems and add these too. Add the stock and reserved tomato mixture to the saucepan, along with the black beans and sweetcorn. Season well with salt and pepper, then bring to the boil, turn down the heat and simmer for 15-20 minutes. Add the stock and reserved tomato mixture to the saucepan, along with the black beans and sweetcorn. Season well with salt and pepper, then bring to the boil, turn down the heat and simmer for 15-20 minutes. Add the cooked turkey to the soup and leave to simmer while you prepare the garnishes. Add the cooked turkey to the soup and leave to simmer while you prepare the garnishes. Preheat the oven to 200C/180C Fan/Gas 6. Toss the tortilla pieces in the oil and arrange over a couple of baking trays. Leave in the oven until crisp. Preheat the oven to 200C/180C Fan/Gas 6. Toss the tortilla pieces in the oil and arrange over a couple of baking trays. Leave in the oven until crisp. Toss the avocado in the lime juice and season well with salt. Toss the avocado in the lime juice and season well with salt. Taste the soup and add a little lime juice if you think it needs it. Serve the soup garnished with the avocado, coriander leaves, spring onions, cheese and tortilla pieces. Taste the soup and add a little lime juice if you think it needs it. Serve the soup garnished with the avocado, coriander leaves, spring onions, cheese and tortilla pieces. Recipe tips If ancho chilli isn’t available, you can use a combination of jalapeño (for freshness) and a couple of chipotle (for smokiness). Cascabel would also work well. | {
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"content": "An average of 5.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_tortilla_soup_40086_16x9.jpg Here’s an unusual way to use up leftover Christmas turkey – a Mexican-influenced soup garnished with baked tortillas and other tasty bits and bobs. 500g/1lb 2oz ripe tomatoes½ head garlic cloves, unpeeled2 dried ancho chillies2 tbsp olive oil2 red onions, cut into thin wedges1 red pepper, diced1 green pepper, diced2 sticks celery, sliced2 tsp ground cuminlarge sprig thyme2 bay leaves1 tsp dried oreganosmall bunch coriander, stems and leaves separated1.25 litres/2 pints turkey stock250g/9oz cooked black beans250g/9oz sweetcornsalt and freshly ground black pepper300g/10½oz leftover turkey meat, cut into strips1 lime, juice only (optional) 500g/1lb 2oz ripe tomatoes ½ head garlic cloves, unpeeled 2 dried ancho chillies 2 tbsp olive oil 2 red onions, cut into thin wedges 1 red pepper, diced 1 green pepper, diced 2 sticks celery, sliced 2 tsp ground cumin large sprig thyme 2 bay leaves 1 tsp dried oregano small bunch coriander, stems and leaves separated 1.25 litres/2 pints turkey stock 250g/9oz cooked black beans 250g/9oz sweetcorn salt and freshly ground black pepper 300g/10½oz leftover turkey meat, cut into strips 1 lime, juice only (optional) 6-8 corn tortillas, cut into wedges or strips2 tbsp olive oil2 avocados, peeled, stones removed, diced1 lime, juice onlysalt, to taste3-4 spring onions, finely sliced100g/3½oz grated hard cheese 6-8 corn tortillas, cut into wedges or strips 2 tbsp olive oil 2 avocados, peeled, stones removed, diced 1 lime, juice only salt, to taste 3-4 spring onions, finely sliced 100g/3½oz grated hard cheese Method First prepare the tomatoes. Heat a heavy-based frying pan until hot, then add the tomatoes, garlic and dried chillies. Dry fry, shaking the pan regularly until the tomatoes are starting to blacken. Remove the chilli when it starts to smell aromatic and put it in a bowl. Pour over some freshly boiled water and leave to soften.Tip the tomatoes into a food processor or blender. Peel the garlic cloves and add these too, then drain the chilli from its soaking water and add this. Blend until smooth.While you are dry roasting the tomatoes, heat the olive oil in a large casserole or saucepan. Add the onions, pepper and celery. Fry on a medium heat until starting to caramelise around the edges – this should take between 10-15 minutes. Add the cumin, thyme, bay leaves and oregano. Finely chop the coriander stems and add these too. Add the stock and reserved tomato mixture to the saucepan, along with the black beans and sweetcorn. Season well with salt and pepper, then bring to the boil, turn down the heat and simmer for 15-20 minutes.Add the cooked turkey to the soup and leave to simmer while you prepare the garnishes. Preheat the oven to 200C/180C Fan/Gas 6. Toss the tortilla pieces in the oil and arrange over a couple of baking trays. Leave in the oven until crisp.Toss the avocado in the lime juice and season well with salt.Taste the soup and add a little lime juice if you think it needs it. Serve the soup garnished with the avocado, coriander leaves, spring onions, cheese and tortilla pieces. First prepare the tomatoes. Heat a heavy-based frying pan until hot, then add the tomatoes, garlic and dried chillies. Dry fry, shaking the pan regularly until the tomatoes are starting to blacken. First prepare the tomatoes. Heat a heavy-based frying pan until hot, then add the tomatoes, garlic and dried chillies. Dry fry, shaking the pan regularly until the tomatoes are starting to blacken. Remove the chilli when it starts to smell aromatic and put it in a bowl. Pour over some freshly boiled water and leave to soften. Remove the chilli when it starts to smell aromatic and put it in a bowl. Pour over some freshly boiled water and leave to soften. Tip the tomatoes into a food processor or blender. Peel the garlic cloves and add these too, then drain the chilli from its soaking water and add this. Blend until smooth. Tip the tomatoes into a food processor or blender. Peel the garlic cloves and add these too, then drain the chilli from its soaking water and add this. Blend until smooth. While you are dry roasting the tomatoes, heat the olive oil in a large casserole or saucepan. Add the onions, pepper and celery. Fry on a medium heat until starting to caramelise around the edges – this should take between 10-15 minutes. While you are dry roasting the tomatoes, heat the olive oil in a large casserole or saucepan. Add the onions, pepper and celery. Fry on a medium heat until starting to caramelise around the edges – this should take between 10-15 minutes. Add the cumin, thyme, bay leaves and oregano. Finely chop the coriander stems and add these too. Add the cumin, thyme, bay leaves and oregano. Finely chop the coriander stems and add these too. Add the stock and reserved tomato mixture to the saucepan, along with the black beans and sweetcorn. Season well with salt and pepper, then bring to the boil, turn down the heat and simmer for 15-20 minutes. Add the stock and reserved tomato mixture to the saucepan, along with the black beans and sweetcorn. Season well with salt and pepper, then bring to the boil, turn down the heat and simmer for 15-20 minutes. Add the cooked turkey to the soup and leave to simmer while you prepare the garnishes. Add the cooked turkey to the soup and leave to simmer while you prepare the garnishes. Preheat the oven to 200C/180C Fan/Gas 6. Toss the tortilla pieces in the oil and arrange over a couple of baking trays. Leave in the oven until crisp. Preheat the oven to 200C/180C Fan/Gas 6. Toss the tortilla pieces in the oil and arrange over a couple of baking trays. Leave in the oven until crisp. Toss the avocado in the lime juice and season well with salt. Toss the avocado in the lime juice and season well with salt. Taste the soup and add a little lime juice if you think it needs it. Serve the soup garnished with the avocado, coriander leaves, spring onions, cheese and tortilla pieces. Taste the soup and add a little lime juice if you think it needs it. Serve the soup garnished with the avocado, coriander leaves, spring onions, cheese and tortilla pieces. Recipe tips If ancho chilli isn’t available, you can use a combination of jalapeño (for freshness) and a couple of chipotle (for smokiness). Cascabel would also work well."
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} | 95bc41a478bfe761773f031a657fb70500a5e08502351bf3b6fd37b10e940d15 | Chicken puttanesca with linguine recipe
An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_puttanesca_with_80065_16x9.jpg This simple, hearty pasta dish is a great way to welcome the family home after a hard day at work. 8 boneless chicken thighs, skin on1 tbsp Italian seasoning (a mixture of basil, oregano and parsley)salt and freshly ground black pepper4 tbsp olive oil1 small onion, peeled, finely chopped1 x 400g/14oz can Italian cherry tomatoes6 anchovy fillets, in oil2 garlic cloves, peeled, crushed½ tsp dried chilli flakes300g/10½oz linguine1 tbsp baby capershandful fresh basil leaves, plus extra to garnish 8 boneless chicken thighs, skin on 1 tbsp Italian seasoning (a mixture of basil, oregano and parsley) salt and freshly ground black pepper 4 tbsp olive oil 1 small onion, peeled, finely chopped 1 x 400g/14oz can Italian cherry tomatoes 6 anchovy fillets, in oil 2 garlic cloves, peeled, crushed ½ tsp dried chilli flakes 300g/10½oz linguine 1 tbsp baby capers handful fresh basil leaves, plus extra to garnish Method Preheat the oven to 180C/350F/Gas 4.Place each chicken thigh skin-side down on a chopping board and sprinkle each with a little Italian seasoning and salt and freshly ground black pepper, to taste.Using cooking string, carefully fold over the edges of each thigh into the centre, then tie tightly to create neat round parcels (the skin should be on the outside).Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels, in batches if necessary, and cook for 3-4 minutes on each side, or until browned all over. Transfer the chicken parcels to an ovenproof dish and set aside.Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-4 minutes, or until softened.Add the cherry tomatoes, anchovy fillets, garlic and chilli flakes and continue to cook for 4-5 minutes, stirring well. Pour the mixture over the chicken parcels, drizzle over a little more olive oil, then bake in the oven for 18-20 minutes, or until the chicken has cooked through and the sauce has thickened.Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well, return to the pan and toss with a dash of olive oil.When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste, with salt and freshly ground black pepper.To serve, place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place each chicken thigh skin-side down on a chopping board and sprinkle each with a little Italian seasoning and salt and freshly ground black pepper, to taste. Place each chicken thigh skin-side down on a chopping board and sprinkle each with a little Italian seasoning and salt and freshly ground black pepper, to taste. Using cooking string, carefully fold over the edges of each thigh into the centre, then tie tightly to create neat round parcels (the skin should be on the outside). Using cooking string, carefully fold over the edges of each thigh into the centre, then tie tightly to create neat round parcels (the skin should be on the outside). Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels, in batches if necessary, and cook for 3-4 minutes on each side, or until browned all over. Transfer the chicken parcels to an ovenproof dish and set aside. Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels, in batches if necessary, and cook for 3-4 minutes on each side, or until browned all over. Transfer the chicken parcels to an ovenproof dish and set aside. Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-4 minutes, or until softened. Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-4 minutes, or until softened. Add the cherry tomatoes, anchovy fillets, garlic and chilli flakes and continue to cook for 4-5 minutes, stirring well. Pour the mixture over the chicken parcels, drizzle over a little more olive oil, then bake in the oven for 18-20 minutes, or until the chicken has cooked through and the sauce has thickened. Add the cherry tomatoes, anchovy fillets, garlic and chilli flakes and continue to cook for 4-5 minutes, stirring well. Pour the mixture over the chicken parcels, drizzle over a little more olive oil, then bake in the oven for 18-20 minutes, or until the chicken has cooked through and the sauce has thickened. Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well, return to the pan and toss with a dash of olive oil. Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well, return to the pan and toss with a dash of olive oil. When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste, with salt and freshly ground black pepper. When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste, with salt and freshly ground black pepper. To serve, place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil. To serve, place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil. Recipe tips Serve with a green salad. | {
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"title": "Chicken puttanesca with linguine recipe",
"content": "An average of 4.7 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chicken_puttanesca_with_80065_16x9.jpg This simple, hearty pasta dish is a great way to welcome the family home after a hard day at work. 8 boneless chicken thighs, skin on1 tbsp Italian seasoning (a mixture of basil, oregano and parsley)salt and freshly ground black pepper4 tbsp olive oil1 small onion, peeled, finely chopped1 x 400g/14oz can Italian cherry tomatoes6 anchovy fillets, in oil2 garlic cloves, peeled, crushed½ tsp dried chilli flakes300g/10½oz linguine1 tbsp baby capershandful fresh basil leaves, plus extra to garnish 8 boneless chicken thighs, skin on 1 tbsp Italian seasoning (a mixture of basil, oregano and parsley) salt and freshly ground black pepper 4 tbsp olive oil 1 small onion, peeled, finely chopped 1 x 400g/14oz can Italian cherry tomatoes 6 anchovy fillets, in oil 2 garlic cloves, peeled, crushed ½ tsp dried chilli flakes 300g/10½oz linguine 1 tbsp baby capers handful fresh basil leaves, plus extra to garnish Method Preheat the oven to 180C/350F/Gas 4.Place each chicken thigh skin-side down on a chopping board and sprinkle each with a little Italian seasoning and salt and freshly ground black pepper, to taste.Using cooking string, carefully fold over the edges of each thigh into the centre, then tie tightly to create neat round parcels (the skin should be on the outside).Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels, in batches if necessary, and cook for 3-4 minutes on each side, or until browned all over. Transfer the chicken parcels to an ovenproof dish and set aside.Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-4 minutes, or until softened.Add the cherry tomatoes, anchovy fillets, garlic and chilli flakes and continue to cook for 4-5 minutes, stirring well. Pour the mixture over the chicken parcels, drizzle over a little more olive oil, then bake in the oven for 18-20 minutes, or until the chicken has cooked through and the sauce has thickened.Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well, return to the pan and toss with a dash of olive oil.When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste, with salt and freshly ground black pepper.To serve, place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place each chicken thigh skin-side down on a chopping board and sprinkle each with a little Italian seasoning and salt and freshly ground black pepper, to taste. Place each chicken thigh skin-side down on a chopping board and sprinkle each with a little Italian seasoning and salt and freshly ground black pepper, to taste. Using cooking string, carefully fold over the edges of each thigh into the centre, then tie tightly to create neat round parcels (the skin should be on the outside). Using cooking string, carefully fold over the edges of each thigh into the centre, then tie tightly to create neat round parcels (the skin should be on the outside). Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels, in batches if necessary, and cook for 3-4 minutes on each side, or until browned all over. Transfer the chicken parcels to an ovenproof dish and set aside. Heat two tablespoons of olive oil in a large frying pan over a medium to high heat. Add the chicken parcels, in batches if necessary, and cook for 3-4 minutes on each side, or until browned all over. Transfer the chicken parcels to an ovenproof dish and set aside. Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-4 minutes, or until softened. Add a further two tablespoons of olive oil to the same frying pan. Add the onion and fry for 3-4 minutes, or until softened. Add the cherry tomatoes, anchovy fillets, garlic and chilli flakes and continue to cook for 4-5 minutes, stirring well. Pour the mixture over the chicken parcels, drizzle over a little more olive oil, then bake in the oven for 18-20 minutes, or until the chicken has cooked through and the sauce has thickened. Add the cherry tomatoes, anchovy fillets, garlic and chilli flakes and continue to cook for 4-5 minutes, stirring well. Pour the mixture over the chicken parcels, drizzle over a little more olive oil, then bake in the oven for 18-20 minutes, or until the chicken has cooked through and the sauce has thickened. Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well, return to the pan and toss with a dash of olive oil. Meanwhile, bring a large pan of salted water to the boil and cook the linguine according to the packet instructions. Drain well, return to the pan and toss with a dash of olive oil. When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste, with salt and freshly ground black pepper. When the chicken puttanesca has cooked, carefully remove the chicken parcels from the sauce and discard the string. Stir the capers and basil leaves into the sauce and season, to taste, with salt and freshly ground black pepper. To serve, place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil. To serve, place a twist of linguine into the centre of each plate. Place two chicken thighs on top of each mound of pasta and spoon over the puttanesca sauce. Garnish with a few sprigs of fresh basil. Recipe tips Serve with a green salad."
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} | 359c01483762b54da970b01c0df7649f5ed6a3d5b4776d0d42407a230e4f9514 | Fresh pasta with a classic ragú sauce recipe
An average of 3.3 out of 5 stars from 3 ratings Allowing the ragú to simmer for a few hours is the essential element here, so don’t be tempted to rush it. If you're short of time you could buy fresh pasta and finish off the ragú in a slow cooker. Equipment and preparation: for this recipe you will need a pasta machine with a cutting attachment of your choice. 250g/9oz 00 flour4 medium free-range eggs 250g/9oz fine semolina flour 250g/9oz 00 flour 4 medium free-range eggs 250g/9oz fine semolina flour 2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 large carrot, peeled and finely chopped2 sticks celeryhandful basil leaves500g/1lb 2oz beef mince500g/1lb 2oz pork mince2 tbsp tomato purée100ml/3½oz red wine3 x 400g/14oz tins san marzano tomatoes 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 large carrot, peeled and finely chopped 2 sticks celery handful basil leaves 500g/1lb 2oz beef mince 500g/1lb 2oz pork mince 2 tbsp tomato purée 100ml/3½oz red wine 3 x 400g/14oz tins san marzano tomatoes 2 little gem lettuces, washed and leaves separated1 head frisée lettuce, central leaves washed and removed3 tbsp extra virgin olive oil1 lemon, juice only salt and freshly ground black pepper 2 little gem lettuces, washed and leaves separated 1 head frisée lettuce, central leaves washed and removed 3 tbsp extra virgin olive oil 1 lemon, juice only salt and freshly ground black pepper 75g/2½oz parmesan cheese, grated 75g/2½oz parmesan cheese, grated Method For the fresh pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.Repeat the process with the remaining dough, then place the shapes onto a plate and chill in the fridge until ready to use.For the classic ragú sauce, heat a large casserole dish and add the oil. Once hot, add the onion and garlic and gently fry for 2-3 minutes. Add the carrot, celery and basil and cook for a further two minutes.Add the meat and cook until brown.Add the tomato purée cook for a minute, then add the wine. Cook until the liquid is reduced by half, then add the tomatoes and cook for a couple of hours with the lid on.For the green salad, place the lettuce leaves in a large bowl. Whisk together the oil, lemon juice, salt and pepper. Pour over the salad leaves and toss to coat.For the pasta, in a large pan of salted boiling water cook the pasta until al dente.To serve, add the sauce to the cooked pasta and toss until all the pasta is coated. Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside. For the fresh pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes. For the fresh pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes. Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter. Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina. Repeat the process with the remaining dough, then place the shapes onto a plate and chill in the fridge until ready to use. Repeat the process with the remaining dough, then place the shapes onto a plate and chill in the fridge until ready to use. For the classic ragú sauce, heat a large casserole dish and add the oil. Once hot, add the onion and garlic and gently fry for 2-3 minutes. For the classic ragú sauce, heat a large casserole dish and add the oil. Once hot, add the onion and garlic and gently fry for 2-3 minutes. Add the carrot, celery and basil and cook for a further two minutes. Add the carrot, celery and basil and cook for a further two minutes. Add the meat and cook until brown. Add the meat and cook until brown. Add the tomato purée cook for a minute, then add the wine. Cook until the liquid is reduced by half, then add the tomatoes and cook for a couple of hours with the lid on. Add the tomato purée cook for a minute, then add the wine. Cook until the liquid is reduced by half, then add the tomatoes and cook for a couple of hours with the lid on. For the green salad, place the lettuce leaves in a large bowl. Whisk together the oil, lemon juice, salt and pepper. Pour over the salad leaves and toss to coat. For the green salad, place the lettuce leaves in a large bowl. Whisk together the oil, lemon juice, salt and pepper. Pour over the salad leaves and toss to coat. For the pasta, in a large pan of salted boiling water cook the pasta until al dente. For the pasta, in a large pan of salted boiling water cook the pasta until al dente. To serve, add the sauce to the cooked pasta and toss until all the pasta is coated. To serve, add the sauce to the cooked pasta and toss until all the pasta is coated. Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside. Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside. | {
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"title": "Fresh pasta with a classic ragú sauce recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings Allowing the ragú to simmer for a few hours is the essential element here, so don’t be tempted to rush it. If you're short of time you could buy fresh pasta and finish off the ragú in a slow cooker. Equipment and preparation: for this recipe you will need a pasta machine with a cutting attachment of your choice. 250g/9oz 00 flour4 medium free-range eggs 250g/9oz fine semolina flour 250g/9oz 00 flour 4 medium free-range eggs 250g/9oz fine semolina flour 2 tbsp olive oil1 onion, finely chopped2 garlic cloves, finely chopped1 large carrot, peeled and finely chopped2 sticks celeryhandful basil leaves500g/1lb 2oz beef mince500g/1lb 2oz pork mince2 tbsp tomato purée100ml/3½oz red wine3 x 400g/14oz tins san marzano tomatoes 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, finely chopped 1 large carrot, peeled and finely chopped 2 sticks celery handful basil leaves 500g/1lb 2oz beef mince 500g/1lb 2oz pork mince 2 tbsp tomato purée 100ml/3½oz red wine 3 x 400g/14oz tins san marzano tomatoes 2 little gem lettuces, washed and leaves separated1 head frisée lettuce, central leaves washed and removed3 tbsp extra virgin olive oil1 lemon, juice only salt and freshly ground black pepper 2 little gem lettuces, washed and leaves separated 1 head frisée lettuce, central leaves washed and removed 3 tbsp extra virgin olive oil 1 lemon, juice only salt and freshly ground black pepper 75g/2½oz parmesan cheese, grated 75g/2½oz parmesan cheese, grated Method For the fresh pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes.Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina.Repeat the process with the remaining dough, then place the shapes onto a plate and chill in the fridge until ready to use.For the classic ragú sauce, heat a large casserole dish and add the oil. Once hot, add the onion and garlic and gently fry for 2-3 minutes. Add the carrot, celery and basil and cook for a further two minutes.Add the meat and cook until brown.Add the tomato purée cook for a minute, then add the wine. Cook until the liquid is reduced by half, then add the tomatoes and cook for a couple of hours with the lid on.For the green salad, place the lettuce leaves in a large bowl. Whisk together the oil, lemon juice, salt and pepper. Pour over the salad leaves and toss to coat.For the pasta, in a large pan of salted boiling water cook the pasta until al dente.To serve, add the sauce to the cooked pasta and toss until all the pasta is coated. Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside. For the fresh pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes. For the fresh pasta, place the flour and eggs into a food processor and pulse until well combined and the mixture comes together as a dough. Place the dough in a bowl, cover with cling film and place in the fridge to rest for 30 minutes. Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter. Cut the pasta dough in half and pass it through a pasta machine at its widest setting. Repeat this process, decreasing the roller setting down grade by grade with each pass until the dough is thin enough to pass through your cutter. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina. Add your cutter to the pasta machine and pass the pasta through the machine to make your shape. Dust the pasta with a little semolina. Repeat the process with the remaining dough, then place the shapes onto a plate and chill in the fridge until ready to use. Repeat the process with the remaining dough, then place the shapes onto a plate and chill in the fridge until ready to use. For the classic ragú sauce, heat a large casserole dish and add the oil. Once hot, add the onion and garlic and gently fry for 2-3 minutes. For the classic ragú sauce, heat a large casserole dish and add the oil. Once hot, add the onion and garlic and gently fry for 2-3 minutes. Add the carrot, celery and basil and cook for a further two minutes. Add the carrot, celery and basil and cook for a further two minutes. Add the meat and cook until brown. Add the meat and cook until brown. Add the tomato purée cook for a minute, then add the wine. Cook until the liquid is reduced by half, then add the tomatoes and cook for a couple of hours with the lid on. Add the tomato purée cook for a minute, then add the wine. Cook until the liquid is reduced by half, then add the tomatoes and cook for a couple of hours with the lid on. For the green salad, place the lettuce leaves in a large bowl. Whisk together the oil, lemon juice, salt and pepper. Pour over the salad leaves and toss to coat. For the green salad, place the lettuce leaves in a large bowl. Whisk together the oil, lemon juice, salt and pepper. Pour over the salad leaves and toss to coat. For the pasta, in a large pan of salted boiling water cook the pasta until al dente. For the pasta, in a large pan of salted boiling water cook the pasta until al dente. To serve, add the sauce to the cooked pasta and toss until all the pasta is coated. To serve, add the sauce to the cooked pasta and toss until all the pasta is coated. Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside. Serve in a warm bowls topped with the parmesan cheese. Place the salad in a separate bowl and serve alongside."
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} | 51ec14fe35af045b1d921f769049033589aeee787c9334d7eb24224691be65e3 | Pappardelle pasta recipe
Put the flour, olive oil and eggs in a food mixer or food processor and blend until the ingredients come together and form a dough. Keep mixing for a minute, removing the lid and turning the dough every 15-20 seconds. This will help make the dough smoother. Take care to avoid cutting your fingers on the blade if using a food processor. Alternatively, bring the ingredients together with your hands, working the eggs into the flour a little at a time.Turn the dough out onto a lightly floured surface and knead hard for 10 minutes, really pummelling and stretching the dough until it is silky with a slight sheen. Wrap in cling film and chill in the fridge for 30 minutes. Line a couple of large trays with baking parchment and sprinkle with a little sifted flour (these will be used to lay out the fresh pasta to dry).Take the pasta from the fridge and remove the cling film. Divide into three pieces and rewrap two of them. Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence piece. You want to end up with a rectangle roughly 48x30cm/19x12in. Turn the dough regularly and sprinkle with a tiny amount of flour if it begins to stick. Don’t worry if it isn’t perfect, as long as you can make some good, wide strips, no-one will notice.Cut the pasta into wide strips – you’ll need to make them roughly 2.5cm/1in wide and around 30cm/12in long. Arrange the strips on the trays, keeping each strand a few millimetres from the next. Repeat exactly the same process with the remaining pasta. The pasta can be left to dry for a few hours at this point or used immediately. If your trays get too full, cover with another layer of baking parchment and a sprinkling of flour then create another layer. (You can also hang the pasta on a broom handle wrapped in cling film and suspended between two chairs.)When you are ready to cook the pasta, half-fill a very large saucepan with cold water, add the fine sea salt and bring to the boil. Drop the pasta gently into the hot water and return to the boil, swishing around with a long wooden spoon to separate the strands. Cook for 2-3 minutes, or until the pasta is tender but firm, stirring occasionally. You can test the pasta by removing one of the pieces and cutting a little off one end to taste. (If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil once it has been drained.)Drain the pasta in a colander and return to the saucepan. Toss with a little olive oil and seasoning or the pasta sauce of your choice. Tip into a warmed serving dish and serve immediately. Put the flour, olive oil and eggs in a food mixer or food processor and blend until the ingredients come together and form a dough. Keep mixing for a minute, removing the lid and turning the dough every 15-20 seconds. This will help make the dough smoother. Take care to avoid cutting your fingers on the blade if using a food processor. Put the flour, olive oil and eggs in a food mixer or food processor and blend until the ingredients come together and form a dough. Keep mixing for a minute, removing the lid and turning the dough every 15-20 seconds. This will help make the dough smoother. Take care to avoid cutting your fingers on the blade if using a food processor. Alternatively, bring the ingredients together with your hands, working the eggs into the flour a little at a time. Alternatively, bring the ingredients together with your hands, working the eggs into the flour a little at a time. Turn the dough out onto a lightly floured surface and knead hard for 10 minutes, really pummelling and stretching the dough until it is silky with a slight sheen. Wrap in cling film and chill in the fridge for 30 minutes. Line a couple of large trays with baking parchment and sprinkle with a little sifted flour (these will be used to lay out the fresh pasta to dry). Turn the dough out onto a lightly floured surface and knead hard for 10 minutes, really pummelling and stretching the dough until it is silky with a slight sheen. Wrap in cling film and chill in the fridge for 30 minutes. Line a couple of large trays with baking parchment and sprinkle with a little sifted flour (these will be used to lay out the fresh pasta to dry). Take the pasta from the fridge and remove the cling film. Divide into three pieces and rewrap two of them. Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence piece. You want to end up with a rectangle roughly 48x30cm/19x12in. Turn the dough regularly and sprinkle with a tiny amount of flour if it begins to stick. Don’t worry if it isn’t perfect, as long as you can make some good, wide strips, no-one will notice. Take the pasta from the fridge and remove the cling film. Divide into three pieces and rewrap two of them. Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence piece. You want to end up with a rectangle roughly 48x30cm/19x12in. Turn the dough regularly and sprinkle with a tiny amount of flour if it begins to stick. Don’t worry if it isn’t perfect, as long as you can make some good, wide strips, no-one will notice. Cut the pasta into wide strips – you’ll need to make them roughly 2.5cm/1in wide and around 30cm/12in long. Arrange the strips on the trays, keeping each strand a few millimetres from the next. Repeat exactly the same process with the remaining pasta. Cut the pasta into wide strips – you’ll need to make them roughly 2.5cm/1in wide and around 30cm/12in long. Arrange the strips on the trays, keeping each strand a few millimetres from the next. Repeat exactly the same process with the remaining pasta. The pasta can be left to dry for a few hours at this point or used immediately. If your trays get too full, cover with another layer of baking parchment and a sprinkling of flour then create another layer. (You can also hang the pasta on a broom handle wrapped in cling film and suspended between two chairs.) The pasta can be left to dry for a few hours at this point or used immediately. If your trays get too full, cover with another layer of baking parchment and a sprinkling of flour then create another layer. (You can also hang the pasta on a broom handle wrapped in cling film and suspended between two chairs.) When you are ready to cook the pasta, half-fill a very large saucepan with cold water, add the fine sea salt and bring to the boil. Drop the pasta gently into the hot water and return to the boil, swishing around with a long wooden spoon to separate the strands. When you are ready to cook the pasta, half-fill a very large saucepan with cold water, add the fine sea salt and bring to the boil. Drop the pasta gently into the hot water and return to the boil, swishing around with a long wooden spoon to separate the strands. Cook for 2-3 minutes, or until the pasta is tender but firm, stirring occasionally. You can test the pasta by removing one of the pieces and cutting a little off one end to taste. (If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil once it has been drained.) Cook for 2-3 minutes, or until the pasta is tender but firm, stirring occasionally. You can test the pasta by removing one of the pieces and cutting a little off one end to taste. (If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil once it has been drained.) Drain the pasta in a colander and return to the saucepan. Toss with a little olive oil and seasoning or the pasta sauce of your choice. Tip into a warmed serving dish and serve immediately. Drain the pasta in a colander and return to the saucepan. Toss with a little olive oil and seasoning or the pasta sauce of your choice. Tip into a warmed serving dish and serve immediately. | {
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"title": "Pappardelle pasta recipe",
"content": "Put the flour, olive oil and eggs in a food mixer or food processor and blend until the ingredients come together and form a dough. Keep mixing for a minute, removing the lid and turning the dough every 15-20 seconds. This will help make the dough smoother. Take care to avoid cutting your fingers on the blade if using a food processor. Alternatively, bring the ingredients together with your hands, working the eggs into the flour a little at a time.Turn the dough out onto a lightly floured surface and knead hard for 10 minutes, really pummelling and stretching the dough until it is silky with a slight sheen. Wrap in cling film and chill in the fridge for 30 minutes. Line a couple of large trays with baking parchment and sprinkle with a little sifted flour (these will be used to lay out the fresh pasta to dry).Take the pasta from the fridge and remove the cling film. Divide into three pieces and rewrap two of them. Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence piece. You want to end up with a rectangle roughly 48x30cm/19x12in. Turn the dough regularly and sprinkle with a tiny amount of flour if it begins to stick. Don’t worry if it isn’t perfect, as long as you can make some good, wide strips, no-one will notice.Cut the pasta into wide strips – you’ll need to make them roughly 2.5cm/1in wide and around 30cm/12in long. Arrange the strips on the trays, keeping each strand a few millimetres from the next. Repeat exactly the same process with the remaining pasta. The pasta can be left to dry for a few hours at this point or used immediately. If your trays get too full, cover with another layer of baking parchment and a sprinkling of flour then create another layer. (You can also hang the pasta on a broom handle wrapped in cling film and suspended between two chairs.)When you are ready to cook the pasta, half-fill a very large saucepan with cold water, add the fine sea salt and bring to the boil. Drop the pasta gently into the hot water and return to the boil, swishing around with a long wooden spoon to separate the strands. Cook for 2-3 minutes, or until the pasta is tender but firm, stirring occasionally. You can test the pasta by removing one of the pieces and cutting a little off one end to taste. (If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil once it has been drained.)Drain the pasta in a colander and return to the saucepan. Toss with a little olive oil and seasoning or the pasta sauce of your choice. Tip into a warmed serving dish and serve immediately. Put the flour, olive oil and eggs in a food mixer or food processor and blend until the ingredients come together and form a dough. Keep mixing for a minute, removing the lid and turning the dough every 15-20 seconds. This will help make the dough smoother. Take care to avoid cutting your fingers on the blade if using a food processor. Put the flour, olive oil and eggs in a food mixer or food processor and blend until the ingredients come together and form a dough. Keep mixing for a minute, removing the lid and turning the dough every 15-20 seconds. This will help make the dough smoother. Take care to avoid cutting your fingers on the blade if using a food processor. Alternatively, bring the ingredients together with your hands, working the eggs into the flour a little at a time. Alternatively, bring the ingredients together with your hands, working the eggs into the flour a little at a time. Turn the dough out onto a lightly floured surface and knead hard for 10 minutes, really pummelling and stretching the dough until it is silky with a slight sheen. Wrap in cling film and chill in the fridge for 30 minutes. Line a couple of large trays with baking parchment and sprinkle with a little sifted flour (these will be used to lay out the fresh pasta to dry). Turn the dough out onto a lightly floured surface and knead hard for 10 minutes, really pummelling and stretching the dough until it is silky with a slight sheen. Wrap in cling film and chill in the fridge for 30 minutes. Line a couple of large trays with baking parchment and sprinkle with a little sifted flour (these will be used to lay out the fresh pasta to dry). Take the pasta from the fridge and remove the cling film. Divide into three pieces and rewrap two of them. Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence piece. You want to end up with a rectangle roughly 48x30cm/19x12in. Turn the dough regularly and sprinkle with a tiny amount of flour if it begins to stick. Don’t worry if it isn’t perfect, as long as you can make some good, wide strips, no-one will notice. Take the pasta from the fridge and remove the cling film. Divide into three pieces and rewrap two of them. Form the remaining pasta into a block and roll out on a very lightly floured surface as thinly as you can – even thinner than a two pence piece. You want to end up with a rectangle roughly 48x30cm/19x12in. Turn the dough regularly and sprinkle with a tiny amount of flour if it begins to stick. Don’t worry if it isn’t perfect, as long as you can make some good, wide strips, no-one will notice. Cut the pasta into wide strips – you’ll need to make them roughly 2.5cm/1in wide and around 30cm/12in long. Arrange the strips on the trays, keeping each strand a few millimetres from the next. Repeat exactly the same process with the remaining pasta. Cut the pasta into wide strips – you’ll need to make them roughly 2.5cm/1in wide and around 30cm/12in long. Arrange the strips on the trays, keeping each strand a few millimetres from the next. Repeat exactly the same process with the remaining pasta. The pasta can be left to dry for a few hours at this point or used immediately. If your trays get too full, cover with another layer of baking parchment and a sprinkling of flour then create another layer. (You can also hang the pasta on a broom handle wrapped in cling film and suspended between two chairs.) The pasta can be left to dry for a few hours at this point or used immediately. If your trays get too full, cover with another layer of baking parchment and a sprinkling of flour then create another layer. (You can also hang the pasta on a broom handle wrapped in cling film and suspended between two chairs.) When you are ready to cook the pasta, half-fill a very large saucepan with cold water, add the fine sea salt and bring to the boil. Drop the pasta gently into the hot water and return to the boil, swishing around with a long wooden spoon to separate the strands. When you are ready to cook the pasta, half-fill a very large saucepan with cold water, add the fine sea salt and bring to the boil. Drop the pasta gently into the hot water and return to the boil, swishing around with a long wooden spoon to separate the strands. Cook for 2-3 minutes, or until the pasta is tender but firm, stirring occasionally. You can test the pasta by removing one of the pieces and cutting a little off one end to taste. (If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil once it has been drained.) Cook for 2-3 minutes, or until the pasta is tender but firm, stirring occasionally. You can test the pasta by removing one of the pieces and cutting a little off one end to taste. (If your pan isn’t large enough for all the pasta, cook in two batches, tossing the first batch with a little olive oil once it has been drained.) Drain the pasta in a colander and return to the saucepan. Toss with a little olive oil and seasoning or the pasta sauce of your choice. Tip into a warmed serving dish and serve immediately. Drain the pasta in a colander and return to the saucepan. Toss with a little olive oil and seasoning or the pasta sauce of your choice. Tip into a warmed serving dish and serve immediately."
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} | b136562e01f5b56081b59a9091503b8a684f385b375746ab3d380d8121230fea | Eggless pasta with two sauces recipe
An average of 3.0 out of 5 stars from 5 ratings This simple pasta dough recipe is perfect for when you can’t get hold of any eggs but want a filling dinner. 350g/12oz semolina or ‘00’ flour, plus extra for dusting½ tsp salt 350g/12oz semolina or ‘00’ flour, plus extra for dusting ½ tsp salt 1 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1–2 tsp red wine vinegar (or any vinegar such as balsamic, white wine or sherry vinegar)400g tin chopped tomatoes (chopped or whole plum tomatoes, or fresh)1 tbsp fresh herbs such as rosemary, thyme, basil or oregano, plus extra to garnishsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1–2 tsp red wine vinegar (or any vinegar such as balsamic, white wine or sherry vinegar) 400g tin chopped tomatoes (chopped or whole plum tomatoes, or fresh) 1 tbsp fresh herbs such as rosemary, thyme, basil or oregano, plus extra to garnish salt and freshly ground black pepper 150g/5½oz unsalted butter2 tbsp freshly ground black pepper100g/3½oz Parmesan or any other melting cheese, grated½ lemon, juice only (optional) 150g/5½oz unsalted butter 2 tbsp freshly ground black pepper 100g/3½oz Parmesan or any other melting cheese, grated ½ lemon, juice only (optional) Method To make the eggless pasta, place the flour and salt in a large bowl and mix to combine. Gradually add 175ml/6fl oz water and bring to a dough using either your hands or a blunt knife. Knead the dough on a lightly floured surface until it is smooth, soft and flexible. Leave to rest in the bowl, covered in cling film, for at least 1 hour. Roll the pasta out using a rolling pin or a pasta machine as thinly as possible. Cut the pasta into any shapes you like and set aside.To make the tomato sauce, heat the oil in a frying pan. Add the onion and garlic and fry over a low heat for 2–3 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and herbs and season with salt and pepper. Cook the sauce for 8–10 minutes.Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve some of the cooking water. To make the cacio e pepe sauce, place the butter, pepper and a splash of the pasta water in a saucepan. Cook until the sauce has emulsified. Add half of the pasta to the saucepan. Add the Parmesan and lemon juice, if using. Do not stir at this point, just allow the cheese to melt. Add the tomato sauce to the remaining pasta, stir and serve alongside the pici pasta. Garnish with more fresh herbs and season with more salt and pepper. To make the eggless pasta, place the flour and salt in a large bowl and mix to combine. Gradually add 175ml/6fl oz water and bring to a dough using either your hands or a blunt knife. Knead the dough on a lightly floured surface until it is smooth, soft and flexible. Leave to rest in the bowl, covered in cling film, for at least 1 hour. To make the eggless pasta, place the flour and salt in a large bowl and mix to combine. Gradually add 175ml/6fl oz water and bring to a dough using either your hands or a blunt knife. Knead the dough on a lightly floured surface until it is smooth, soft and flexible. Leave to rest in the bowl, covered in cling film, for at least 1 hour. Roll the pasta out using a rolling pin or a pasta machine as thinly as possible. Cut the pasta into any shapes you like and set aside. Roll the pasta out using a rolling pin or a pasta machine as thinly as possible. Cut the pasta into any shapes you like and set aside. To make the tomato sauce, heat the oil in a frying pan. Add the onion and garlic and fry over a low heat for 2–3 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and herbs and season with salt and pepper. Cook the sauce for 8–10 minutes. To make the tomato sauce, heat the oil in a frying pan. Add the onion and garlic and fry over a low heat for 2–3 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and herbs and season with salt and pepper. Cook the sauce for 8–10 minutes. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve some of the cooking water. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve some of the cooking water. To make the cacio e pepe sauce, place the butter, pepper and a splash of the pasta water in a saucepan. Cook until the sauce has emulsified. Add half of the pasta to the saucepan. Add the Parmesan and lemon juice, if using. Do not stir at this point, just allow the cheese to melt. To make the cacio e pepe sauce, place the butter, pepper and a splash of the pasta water in a saucepan. Cook until the sauce has emulsified. Add half of the pasta to the saucepan. Add the Parmesan and lemon juice, if using. Do not stir at this point, just allow the cheese to melt. Add the tomato sauce to the remaining pasta, stir and serve alongside the pici pasta. Garnish with more fresh herbs and season with more salt and pepper. Add the tomato sauce to the remaining pasta, stir and serve alongside the pici pasta. Garnish with more fresh herbs and season with more salt and pepper. | {
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"title": "Eggless pasta with two sauces recipe",
"content": "An average of 3.0 out of 5 stars from 5 ratings This simple pasta dough recipe is perfect for when you can’t get hold of any eggs but want a filling dinner. 350g/12oz semolina or ‘00’ flour, plus extra for dusting½ tsp salt 350g/12oz semolina or ‘00’ flour, plus extra for dusting ½ tsp salt 1 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1–2 tsp red wine vinegar (or any vinegar such as balsamic, white wine or sherry vinegar)400g tin chopped tomatoes (chopped or whole plum tomatoes, or fresh)1 tbsp fresh herbs such as rosemary, thyme, basil or oregano, plus extra to garnishsalt and freshly ground black pepper 1 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1–2 tsp red wine vinegar (or any vinegar such as balsamic, white wine or sherry vinegar) 400g tin chopped tomatoes (chopped or whole plum tomatoes, or fresh) 1 tbsp fresh herbs such as rosemary, thyme, basil or oregano, plus extra to garnish salt and freshly ground black pepper 150g/5½oz unsalted butter2 tbsp freshly ground black pepper100g/3½oz Parmesan or any other melting cheese, grated½ lemon, juice only (optional) 150g/5½oz unsalted butter 2 tbsp freshly ground black pepper 100g/3½oz Parmesan or any other melting cheese, grated ½ lemon, juice only (optional) Method To make the eggless pasta, place the flour and salt in a large bowl and mix to combine. Gradually add 175ml/6fl oz water and bring to a dough using either your hands or a blunt knife. Knead the dough on a lightly floured surface until it is smooth, soft and flexible. Leave to rest in the bowl, covered in cling film, for at least 1 hour. Roll the pasta out using a rolling pin or a pasta machine as thinly as possible. Cut the pasta into any shapes you like and set aside.To make the tomato sauce, heat the oil in a frying pan. Add the onion and garlic and fry over a low heat for 2–3 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and herbs and season with salt and pepper. Cook the sauce for 8–10 minutes.Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve some of the cooking water. To make the cacio e pepe sauce, place the butter, pepper and a splash of the pasta water in a saucepan. Cook until the sauce has emulsified. Add half of the pasta to the saucepan. Add the Parmesan and lemon juice, if using. Do not stir at this point, just allow the cheese to melt. Add the tomato sauce to the remaining pasta, stir and serve alongside the pici pasta. Garnish with more fresh herbs and season with more salt and pepper. To make the eggless pasta, place the flour and salt in a large bowl and mix to combine. Gradually add 175ml/6fl oz water and bring to a dough using either your hands or a blunt knife. Knead the dough on a lightly floured surface until it is smooth, soft and flexible. Leave to rest in the bowl, covered in cling film, for at least 1 hour. To make the eggless pasta, place the flour and salt in a large bowl and mix to combine. Gradually add 175ml/6fl oz water and bring to a dough using either your hands or a blunt knife. Knead the dough on a lightly floured surface until it is smooth, soft and flexible. Leave to rest in the bowl, covered in cling film, for at least 1 hour. Roll the pasta out using a rolling pin or a pasta machine as thinly as possible. Cut the pasta into any shapes you like and set aside. Roll the pasta out using a rolling pin or a pasta machine as thinly as possible. Cut the pasta into any shapes you like and set aside. To make the tomato sauce, heat the oil in a frying pan. Add the onion and garlic and fry over a low heat for 2–3 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and herbs and season with salt and pepper. Cook the sauce for 8–10 minutes. To make the tomato sauce, heat the oil in a frying pan. Add the onion and garlic and fry over a low heat for 2–3 minutes. Add the vinegar and cook for 1 minute. Add the tomatoes and herbs and season with salt and pepper. Cook the sauce for 8–10 minutes. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve some of the cooking water. Bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente. Reserve some of the cooking water. To make the cacio e pepe sauce, place the butter, pepper and a splash of the pasta water in a saucepan. Cook until the sauce has emulsified. Add half of the pasta to the saucepan. Add the Parmesan and lemon juice, if using. Do not stir at this point, just allow the cheese to melt. To make the cacio e pepe sauce, place the butter, pepper and a splash of the pasta water in a saucepan. Cook until the sauce has emulsified. Add half of the pasta to the saucepan. Add the Parmesan and lemon juice, if using. Do not stir at this point, just allow the cheese to melt. Add the tomato sauce to the remaining pasta, stir and serve alongside the pici pasta. Garnish with more fresh herbs and season with more salt and pepper. Add the tomato sauce to the remaining pasta, stir and serve alongside the pici pasta. Garnish with more fresh herbs and season with more salt and pepper."
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} | 0da0b3be389dfd905b29a1e8e1f1d52c2e1577d26cf9bd0136ebff7282fd47e4 | Multi-coloured ravioli with tomato sauce recipe
An average of 0.0 out of 5 stars from 0 ratings This dish uses yellow, green and pink pasta to create a visually appealing ravioli. 200g/7oz ‘00’ flour2 free-range Italian yellow or golden eggsdurum flour, for dusting 200g/7oz ‘00’ flour 2 free-range Italian yellow or golden eggs durum flour, for dusting 25g/1oz parsley2 free-range eggs200g/7oz ‘00’ floursalt 25g/1oz parsley 2 free-range eggs 200g/7oz ‘00’ flour salt 2 free-range eggs20g/1¾oz cooked beetroot 1 tsp beetroot juice240g/8¾oz ‘00’ flour 2 free-range eggs 20g/1¾oz cooked beetroot 1 tsp beetroot juice 240g/8¾oz ‘00’ flour 4 tbsp extra virgin olive oil 1 onion, finely chopped25g/1oz fresh basil, finely chopped2 black olives, roughly chopped1 garlic clove, finely chopped½ chilli, deseeded and finely chopped600g/1lb 5oz pomodoro passatasalt and freshly ground black pepper 4 tbsp extra virgin olive oil 1 onion, finely chopped 25g/1oz fresh basil, finely chopped 2 black olives, roughly chopped 1 garlic clove, finely chopped ½ chilli, deseeded and finely chopped 600g/1lb 5oz pomodoro passata salt and freshly ground black pepper 250g/9oz ricotta1 tbsp ground cinnamon250g/9oz three-colour pasta dough (see above)150g/5½oz tomato sauce (see above)40g/1½oz pecorino cheese (or a alternative vegetarian hard cheese), grated25g/1oz fresh marjoram, finely chopped2 tbsp extra virgin olive oil salt and freshly ground black pepper 250g/9oz ricotta 1 tbsp ground cinnamon 250g/9oz three-colour pasta dough (see above) 150g/5½oz tomato sauce (see above) 40g/1½oz pecorino cheese (or a alternative vegetarian hard cheese), grated 25g/1oz fresh marjoram, finely chopped 2 tbsp extra virgin olive oil salt and freshly ground black pepper Method For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the eggs into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Lightly dust the work surface with durum flour and start to knead the dough with the heel of one hand. Work the dough for 10–15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film and leave to rest for at least 30 minutes.For the green pasta, blanch the parsley for 1 minute in a saucepan of salted boiling water. Plunge the parsley immediately into iced water to retain the colour. Blitz the parsley with the eggs in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the parsley and eggs to the well and make and rest the pasta as in step 1. For the pink pasta, blitz the eggs, beetroot and beetroot juice in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the beetroot and eggs to the well and make and rest the pasta as in step 1.Roll out the three different pasta doughs through a pasta machine to create three sheets of the same thickness. If at any point the pasta sticks to a surface, dust with durum flour. Stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers. Cut the layered block in half. Stack the second block on top of the first block. Repeat this process. Wrap the block in cling film and chill in the fridge for approximately 4–5 hours. For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic. Cook for a few more minutes. Add the chilli and pour in the passata. Add an extra pinch of salt and some pepper. Simmer for 15 minutes, or until the sauce has reduced by a third and is thicker. To make the ravioli, mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in a piping bag and keep in the fridge. To create ravioli with stripes, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine so the stripes are perpendicular to the pasta machine. Cut some circles with a 4-cm/1½-in round cutter. Fill each circle with around 5g of ricotta and close and seal the pasta with a fork. If the pasta is too dry to close the ravioli, gently brush the edges of the circles with water. Cook the ravioli into salted boiling water for about 1 minute and 30 seconds. Remove with a slotted spoon and drain in a colander. Spread a spoonful of tomato sauce on the bottom of four warmed plates, top with ravioli and finish with the pecorino cheese. Garnish with the marjoram and a drizzle of olive oil and serve. For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the eggs into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Lightly dust the work surface with durum flour and start to knead the dough with the heel of one hand. Work the dough for 10–15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film and leave to rest for at least 30 minutes. For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the eggs into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Lightly dust the work surface with durum flour and start to knead the dough with the heel of one hand. Work the dough for 10–15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film and leave to rest for at least 30 minutes. For the green pasta, blanch the parsley for 1 minute in a saucepan of salted boiling water. Plunge the parsley immediately into iced water to retain the colour. Blitz the parsley with the eggs in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the parsley and eggs to the well and make and rest the pasta as in step 1. For the green pasta, blanch the parsley for 1 minute in a saucepan of salted boiling water. Plunge the parsley immediately into iced water to retain the colour. Blitz the parsley with the eggs in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the parsley and eggs to the well and make and rest the pasta as in step 1. For the pink pasta, blitz the eggs, beetroot and beetroot juice in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the beetroot and eggs to the well and make and rest the pasta as in step 1. For the pink pasta, blitz the eggs, beetroot and beetroot juice in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the beetroot and eggs to the well and make and rest the pasta as in step 1. Roll out the three different pasta doughs through a pasta machine to create three sheets of the same thickness. If at any point the pasta sticks to a surface, dust with durum flour. Stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers. Cut the layered block in half. Stack the second block on top of the first block. Repeat this process. Wrap the block in cling film and chill in the fridge for approximately 4–5 hours. Roll out the three different pasta doughs through a pasta machine to create three sheets of the same thickness. If at any point the pasta sticks to a surface, dust with durum flour. Stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers. Cut the layered block in half. Stack the second block on top of the first block. Repeat this process. Wrap the block in cling film and chill in the fridge for approximately 4–5 hours. For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic. Cook for a few more minutes. Add the chilli and pour in the passata. Add an extra pinch of salt and some pepper. Simmer for 15 minutes, or until the sauce has reduced by a third and is thicker. For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic. Cook for a few more minutes. Add the chilli and pour in the passata. Add an extra pinch of salt and some pepper. Simmer for 15 minutes, or until the sauce has reduced by a third and is thicker. To make the ravioli, mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in a piping bag and keep in the fridge. To make the ravioli, mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in a piping bag and keep in the fridge. To create ravioli with stripes, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine so the stripes are perpendicular to the pasta machine. Cut some circles with a 4-cm/1½-in round cutter. Fill each circle with around 5g of ricotta and close and seal the pasta with a fork. If the pasta is too dry to close the ravioli, gently brush the edges of the circles with water. Cook the ravioli into salted boiling water for about 1 minute and 30 seconds. Remove with a slotted spoon and drain in a colander. To create ravioli with stripes, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine so the stripes are perpendicular to the pasta machine. Cut some circles with a 4-cm/1½-in round cutter. Fill each circle with around 5g of ricotta and close and seal the pasta with a fork. If the pasta is too dry to close the ravioli, gently brush the edges of the circles with water. Cook the ravioli into salted boiling water for about 1 minute and 30 seconds. Remove with a slotted spoon and drain in a colander. Spread a spoonful of tomato sauce on the bottom of four warmed plates, top with ravioli and finish with the pecorino cheese. Garnish with the marjoram and a drizzle of olive oil and serve. Spread a spoonful of tomato sauce on the bottom of four warmed plates, top with ravioli and finish with the pecorino cheese. Garnish with the marjoram and a drizzle of olive oil and serve. | {
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"title": "Multi-coloured ravioli with tomato sauce recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This dish uses yellow, green and pink pasta to create a visually appealing ravioli. 200g/7oz ‘00’ flour2 free-range Italian yellow or golden eggsdurum flour, for dusting 200g/7oz ‘00’ flour 2 free-range Italian yellow or golden eggs durum flour, for dusting 25g/1oz parsley2 free-range eggs200g/7oz ‘00’ floursalt 25g/1oz parsley 2 free-range eggs 200g/7oz ‘00’ flour salt 2 free-range eggs20g/1¾oz cooked beetroot 1 tsp beetroot juice240g/8¾oz ‘00’ flour 2 free-range eggs 20g/1¾oz cooked beetroot 1 tsp beetroot juice 240g/8¾oz ‘00’ flour 4 tbsp extra virgin olive oil 1 onion, finely chopped25g/1oz fresh basil, finely chopped2 black olives, roughly chopped1 garlic clove, finely chopped½ chilli, deseeded and finely chopped600g/1lb 5oz pomodoro passatasalt and freshly ground black pepper 4 tbsp extra virgin olive oil 1 onion, finely chopped 25g/1oz fresh basil, finely chopped 2 black olives, roughly chopped 1 garlic clove, finely chopped ½ chilli, deseeded and finely chopped 600g/1lb 5oz pomodoro passata salt and freshly ground black pepper 250g/9oz ricotta1 tbsp ground cinnamon250g/9oz three-colour pasta dough (see above)150g/5½oz tomato sauce (see above)40g/1½oz pecorino cheese (or a alternative vegetarian hard cheese), grated25g/1oz fresh marjoram, finely chopped2 tbsp extra virgin olive oil salt and freshly ground black pepper 250g/9oz ricotta 1 tbsp ground cinnamon 250g/9oz three-colour pasta dough (see above) 150g/5½oz tomato sauce (see above) 40g/1½oz pecorino cheese (or a alternative vegetarian hard cheese), grated 25g/1oz fresh marjoram, finely chopped 2 tbsp extra virgin olive oil salt and freshly ground black pepper Method For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the eggs into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Lightly dust the work surface with durum flour and start to knead the dough with the heel of one hand. Work the dough for 10–15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film and leave to rest for at least 30 minutes.For the green pasta, blanch the parsley for 1 minute in a saucepan of salted boiling water. Plunge the parsley immediately into iced water to retain the colour. Blitz the parsley with the eggs in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the parsley and eggs to the well and make and rest the pasta as in step 1. For the pink pasta, blitz the eggs, beetroot and beetroot juice in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the beetroot and eggs to the well and make and rest the pasta as in step 1.Roll out the three different pasta doughs through a pasta machine to create three sheets of the same thickness. If at any point the pasta sticks to a surface, dust with durum flour. Stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers. Cut the layered block in half. Stack the second block on top of the first block. Repeat this process. Wrap the block in cling film and chill in the fridge for approximately 4–5 hours. For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic. Cook for a few more minutes. Add the chilli and pour in the passata. Add an extra pinch of salt and some pepper. Simmer for 15 minutes, or until the sauce has reduced by a third and is thicker. To make the ravioli, mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in a piping bag and keep in the fridge. To create ravioli with stripes, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine so the stripes are perpendicular to the pasta machine. Cut some circles with a 4-cm/1½-in round cutter. Fill each circle with around 5g of ricotta and close and seal the pasta with a fork. If the pasta is too dry to close the ravioli, gently brush the edges of the circles with water. Cook the ravioli into salted boiling water for about 1 minute and 30 seconds. Remove with a slotted spoon and drain in a colander. Spread a spoonful of tomato sauce on the bottom of four warmed plates, top with ravioli and finish with the pecorino cheese. Garnish with the marjoram and a drizzle of olive oil and serve. For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the eggs into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Lightly dust the work surface with durum flour and start to knead the dough with the heel of one hand. Work the dough for 10–15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film and leave to rest for at least 30 minutes. For the yellow pasta, place the flour in a large mixing bowl and create a well in the centre. Crack the eggs into the well and incorporate the eggs into the flour with a fork and your hands, gradually drawing the flour into the egg mixture until it forms a coarse paste. Lightly dust the work surface with durum flour and start to knead the dough with the heel of one hand. Work the dough for 10–15 minutes until the consistency is smooth and elastic. If the dough sticks to your fingers, rub your hands with some flour. Wrap the dough in cling film and leave to rest for at least 30 minutes. For the green pasta, blanch the parsley for 1 minute in a saucepan of salted boiling water. Plunge the parsley immediately into iced water to retain the colour. Blitz the parsley with the eggs in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the parsley and eggs to the well and make and rest the pasta as in step 1. For the green pasta, blanch the parsley for 1 minute in a saucepan of salted boiling water. Plunge the parsley immediately into iced water to retain the colour. Blitz the parsley with the eggs in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the parsley and eggs to the well and make and rest the pasta as in step 1. For the pink pasta, blitz the eggs, beetroot and beetroot juice in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the beetroot and eggs to the well and make and rest the pasta as in step 1. For the pink pasta, blitz the eggs, beetroot and beetroot juice in a food processor or blender. Place the flour in a large mixing bowl and create a well in the centre. Add the beetroot and eggs to the well and make and rest the pasta as in step 1. Roll out the three different pasta doughs through a pasta machine to create three sheets of the same thickness. If at any point the pasta sticks to a surface, dust with durum flour. Stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers. Cut the layered block in half. Stack the second block on top of the first block. Repeat this process. Wrap the block in cling film and chill in the fridge for approximately 4–5 hours. Roll out the three different pasta doughs through a pasta machine to create three sheets of the same thickness. If at any point the pasta sticks to a surface, dust with durum flour. Stack the coloured sheets on top of each other. Make sure that there is no flour caught between the layers. Cut the layered block in half. Stack the second block on top of the first block. Repeat this process. Wrap the block in cling film and chill in the fridge for approximately 4–5 hours. For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic. Cook for a few more minutes. Add the chilli and pour in the passata. Add an extra pinch of salt and some pepper. Simmer for 15 minutes, or until the sauce has reduced by a third and is thicker. For the tomato sauce, heat the oil in a large casserole and add the onion. Cook for 10 minutes, or until the onion start to caramelise. Add a pinch of salt, basil, olives and garlic. Cook for a few more minutes. Add the chilli and pour in the passata. Add an extra pinch of salt and some pepper. Simmer for 15 minutes, or until the sauce has reduced by a third and is thicker. To make the ravioli, mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in a piping bag and keep in the fridge. To make the ravioli, mix the fresh ricotta with a little salt, black pepper and cinnamon. Put in a piping bag and keep in the fridge. To create ravioli with stripes, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine so the stripes are perpendicular to the pasta machine. Cut some circles with a 4-cm/1½-in round cutter. Fill each circle with around 5g of ricotta and close and seal the pasta with a fork. If the pasta is too dry to close the ravioli, gently brush the edges of the circles with water. Cook the ravioli into salted boiling water for about 1 minute and 30 seconds. Remove with a slotted spoon and drain in a colander. To create ravioli with stripes, cut a thin slice of pasta from the block. Roll it out lengthways once or twice through the pasta machine so the stripes are perpendicular to the pasta machine. Cut some circles with a 4-cm/1½-in round cutter. Fill each circle with around 5g of ricotta and close and seal the pasta with a fork. If the pasta is too dry to close the ravioli, gently brush the edges of the circles with water. Cook the ravioli into salted boiling water for about 1 minute and 30 seconds. Remove with a slotted spoon and drain in a colander. Spread a spoonful of tomato sauce on the bottom of four warmed plates, top with ravioli and finish with the pecorino cheese. Garnish with the marjoram and a drizzle of olive oil and serve. Spread a spoonful of tomato sauce on the bottom of four warmed plates, top with ravioli and finish with the pecorino cheese. Garnish with the marjoram and a drizzle of olive oil and serve."
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} | 4f938f7bb17915f591e7a1f04e970e632a28118e821c642dae6cb060c9b4b8e1 | Rigatoni with spinach, pecorino and anchovy sauce recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rigatoni_with_spinach_72699_16x9.jpg Making fresh pasta is really worth the effort as it tastes so much better than dried – especially when it’s served with an anchovy sauce and topped with toasted garlic breadcrumbs. You will need a pasta machine for this recipe. 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour 2 tbsp olive oil, for frying½ onion, diced3 garlic cloves, chopped6 anchovies 1 rosemary sprig, leaves removedpinch dried chilli flakes 250g/9oz baby spinach 50g/1¾oz pecorino salt and freshly ground black pepper 2 tbsp olive oil, for frying ½ onion, diced 3 garlic cloves, chopped 6 anchovies 1 rosemary sprig, leaves removed pinch dried chilli flakes 250g/9oz baby spinach 50g/1¾oz pecorino salt and freshly ground black pepper 60g/2¼oz stale breadcrumbs 1 garlic clove, smashed2 tbsp olive oil pinch salt50g/1¾oz pecorino, finely grated 60g/2¼oz stale breadcrumbs 1 garlic clove, smashed 2 tbsp olive oil pinch salt 50g/1¾oz pecorino, finely grated Method To make the pasta, mix all of the ingredients together in a large bowl and work to a smooth dough. Wrap in cling film and allow to rest in the fridge for at least an hour before making the rigatoni. To make the rigatoni, using a rolling pin, roll the pasta to about 5mm thick rectangle. Then, flour your pasta machine and, starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Using a pasta wheel, cut rectangles out of the rolled pasta, 3cmx4cm/1inx1.5in. One rectangle at a time, roll the pasta rectangles round the handle of a wooden spoon, and push down at the seal. Continue to do this until all the dough is completely used up.To make the sauce, heat the olive oil in a saucepan and fry the onion, garlic, anchovies and rosemary for 10 minutes. Add the chilli flakes and spinach and cook until the spinach has wilted, 1–2 minutes. Add the pecorino then blitz to a smooth purée in a food processor or blender, adding some water to loosen. Season with salt and pepper and keep warm. To make the breadcrumbs, toast the breadcrumbs, garlic and olive oil in a small frying pan until golden. Drain and season with salt. Set aside. Bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes or until al dente.Toss the rigatoni in the sauce and garnish with the toasted breadcrumbs and pecorino. Serve immediately. To make the pasta, mix all of the ingredients together in a large bowl and work to a smooth dough. Wrap in cling film and allow to rest in the fridge for at least an hour before making the rigatoni. To make the pasta, mix all of the ingredients together in a large bowl and work to a smooth dough. Wrap in cling film and allow to rest in the fridge for at least an hour before making the rigatoni. To make the rigatoni, using a rolling pin, roll the pasta to about 5mm thick rectangle. Then, flour your pasta machine and, starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. To make the rigatoni, using a rolling pin, roll the pasta to about 5mm thick rectangle. Then, flour your pasta machine and, starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Using a pasta wheel, cut rectangles out of the rolled pasta, 3cmx4cm/1inx1.5in. One rectangle at a time, roll the pasta rectangles round the handle of a wooden spoon, and push down at the seal. Continue to do this until all the dough is completely used up. Using a pasta wheel, cut rectangles out of the rolled pasta, 3cmx4cm/1inx1.5in. One rectangle at a time, roll the pasta rectangles round the handle of a wooden spoon, and push down at the seal. Continue to do this until all the dough is completely used up. To make the sauce, heat the olive oil in a saucepan and fry the onion, garlic, anchovies and rosemary for 10 minutes. Add the chilli flakes and spinach and cook until the spinach has wilted, 1–2 minutes. Add the pecorino then blitz to a smooth purée in a food processor or blender, adding some water to loosen. Season with salt and pepper and keep warm. To make the sauce, heat the olive oil in a saucepan and fry the onion, garlic, anchovies and rosemary for 10 minutes. Add the chilli flakes and spinach and cook until the spinach has wilted, 1–2 minutes. Add the pecorino then blitz to a smooth purée in a food processor or blender, adding some water to loosen. Season with salt and pepper and keep warm. To make the breadcrumbs, toast the breadcrumbs, garlic and olive oil in a small frying pan until golden. Drain and season with salt. Set aside. To make the breadcrumbs, toast the breadcrumbs, garlic and olive oil in a small frying pan until golden. Drain and season with salt. Set aside. Bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes or until al dente. Bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes or until al dente. Toss the rigatoni in the sauce and garnish with the toasted breadcrumbs and pecorino. Serve immediately. Toss the rigatoni in the sauce and garnish with the toasted breadcrumbs and pecorino. Serve immediately. Recipe tips Any pasta dough or shapes left over these can be frozen for 3 months in a sealable bag or container. | {
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"title": "Rigatoni with spinach, pecorino and anchovy sauce recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rigatoni_with_spinach_72699_16x9.jpg Making fresh pasta is really worth the effort as it tastes so much better than dried – especially when it’s served with an anchovy sauce and topped with toasted garlic breadcrumbs. You will need a pasta machine for this recipe. 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour 3 free-range egg yolks 3 free-range eggs 400g/14oz ‘00’ flour 100g/3½oz semolina flour 2 tbsp olive oil, for frying½ onion, diced3 garlic cloves, chopped6 anchovies 1 rosemary sprig, leaves removedpinch dried chilli flakes 250g/9oz baby spinach 50g/1¾oz pecorino salt and freshly ground black pepper 2 tbsp olive oil, for frying ½ onion, diced 3 garlic cloves, chopped 6 anchovies 1 rosemary sprig, leaves removed pinch dried chilli flakes 250g/9oz baby spinach 50g/1¾oz pecorino salt and freshly ground black pepper 60g/2¼oz stale breadcrumbs 1 garlic clove, smashed2 tbsp olive oil pinch salt50g/1¾oz pecorino, finely grated 60g/2¼oz stale breadcrumbs 1 garlic clove, smashed 2 tbsp olive oil pinch salt 50g/1¾oz pecorino, finely grated Method To make the pasta, mix all of the ingredients together in a large bowl and work to a smooth dough. Wrap in cling film and allow to rest in the fridge for at least an hour before making the rigatoni. To make the rigatoni, using a rolling pin, roll the pasta to about 5mm thick rectangle. Then, flour your pasta machine and, starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Using a pasta wheel, cut rectangles out of the rolled pasta, 3cmx4cm/1inx1.5in. One rectangle at a time, roll the pasta rectangles round the handle of a wooden spoon, and push down at the seal. Continue to do this until all the dough is completely used up.To make the sauce, heat the olive oil in a saucepan and fry the onion, garlic, anchovies and rosemary for 10 minutes. Add the chilli flakes and spinach and cook until the spinach has wilted, 1–2 minutes. Add the pecorino then blitz to a smooth purée in a food processor or blender, adding some water to loosen. Season with salt and pepper and keep warm. To make the breadcrumbs, toast the breadcrumbs, garlic and olive oil in a small frying pan until golden. Drain and season with salt. Set aside. Bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes or until al dente.Toss the rigatoni in the sauce and garnish with the toasted breadcrumbs and pecorino. Serve immediately. To make the pasta, mix all of the ingredients together in a large bowl and work to a smooth dough. Wrap in cling film and allow to rest in the fridge for at least an hour before making the rigatoni. To make the pasta, mix all of the ingredients together in a large bowl and work to a smooth dough. Wrap in cling film and allow to rest in the fridge for at least an hour before making the rigatoni. To make the rigatoni, using a rolling pin, roll the pasta to about 5mm thick rectangle. Then, flour your pasta machine and, starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. To make the rigatoni, using a rolling pin, roll the pasta to about 5mm thick rectangle. Then, flour your pasta machine and, starting at the thickest setting, feed the dough through the machine, turning the handle with one hand and holding the dough as it comes through the machine with the other. Change the setting on the pasta machine to the next-thickest setting, flour it again if needed and feed the pasta sheet through the machine the same way. Keep going, making the opening smaller each time – you might need to cut the pasta in half lengthways as it gets towards the end. Using a pasta wheel, cut rectangles out of the rolled pasta, 3cmx4cm/1inx1.5in. One rectangle at a time, roll the pasta rectangles round the handle of a wooden spoon, and push down at the seal. Continue to do this until all the dough is completely used up. Using a pasta wheel, cut rectangles out of the rolled pasta, 3cmx4cm/1inx1.5in. One rectangle at a time, roll the pasta rectangles round the handle of a wooden spoon, and push down at the seal. Continue to do this until all the dough is completely used up. To make the sauce, heat the olive oil in a saucepan and fry the onion, garlic, anchovies and rosemary for 10 minutes. Add the chilli flakes and spinach and cook until the spinach has wilted, 1–2 minutes. Add the pecorino then blitz to a smooth purée in a food processor or blender, adding some water to loosen. Season with salt and pepper and keep warm. To make the sauce, heat the olive oil in a saucepan and fry the onion, garlic, anchovies and rosemary for 10 minutes. Add the chilli flakes and spinach and cook until the spinach has wilted, 1–2 minutes. Add the pecorino then blitz to a smooth purée in a food processor or blender, adding some water to loosen. Season with salt and pepper and keep warm. To make the breadcrumbs, toast the breadcrumbs, garlic and olive oil in a small frying pan until golden. Drain and season with salt. Set aside. To make the breadcrumbs, toast the breadcrumbs, garlic and olive oil in a small frying pan until golden. Drain and season with salt. Set aside. Bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes or until al dente. Bring a large saucepan of salted water to the boil and cook the pasta for 2–3 minutes or until al dente. Toss the rigatoni in the sauce and garnish with the toasted breadcrumbs and pecorino. Serve immediately. Toss the rigatoni in the sauce and garnish with the toasted breadcrumbs and pecorino. Serve immediately. Recipe tips Any pasta dough or shapes left over these can be frozen for 3 months in a sealable bag or container."
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} | f5df72b82f3971729e48cb2efe20c4862b12492387dc062db02eb02a68673fd7 | Pesto and spinach Halloween hand pies recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_and_spinach_36104_16x9.jpg Pumpkin pie but not as you know it! These delightful pumpkin-shaped hand pies are filled with a tasty mixture of spinach and pesto. 50g/1¾oz baby spinach100g/3½oz ricotta 100g/3½oz full-fat cream cheese100g/3½oz sun-dried tomato pesto 2 x 320g sheets ready-rolled shortcrust pastry 1 free-range egg, beaten plain flour, for dustingsalt and freshly ground black pepper 50g/1¾oz baby spinach 100g/3½oz ricotta 100g/3½oz full-fat cream cheese 100g/3½oz sun-dried tomato pesto 2 x 320g sheets ready-rolled shortcrust pastry 1 free-range egg, beaten plain flour, for dusting salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7 and line two flat baking trays with baking paper.Place the spinach in a bowl and pour over boiling water to cover. Leave for 2 minutes until the spinach wilts and then drain. Leave to cool slightly and then squeeze out any excess water from the spinach. Put the wilted spinach in a bowl with the ricotta, cream cheese and pesto. Mix to combine and season with salt and lots of black pepper. Set aside. Roll out the pastry sheets and use a sharp knife to cut each pastry sheet into six equal squares, so there are 12 squares in total. Use a sharp knife to carefully cut a pumpkin shape out of one of the pastry squares - it should take up most of the square, being around 12x11cm/4½inx4¼in in size. Use that as a template to trace around the rest of the squares so you have 12 matching pumpkin shapes. Set aside any pastry scraps. Cut out mouth shapes from six of the pumpkins. Use the top of a piping nozzle to make eye shapes in the same six pumpkins. Spoon 2 tablespoons of the ricotta mixture over one of the plain pumpkin shapes (without the mouth and eyes cut out) leaving a 1cm/½in border around all the edges. Brush the border with the beaten egg and place a pumpkin face on top. Press down the edges to seal the filling and crimp with a fork all around. Repeat with all the other pumpkin shapes to create six pies. Roll out the pastry scraps on a floured work surface – there should be enough to make two more pumpkin-shaped pies. Repeat the steps above to make the pies. Place the pies on the baking trays, spacing evenly apart. Brush the tops with the remaining beaten egg and bake for 20–25 minutes until golden. Leave to cool slightly and then serve. Preheat the oven to 220C/200C Fan/Gas 7 and line two flat baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line two flat baking trays with baking paper. Place the spinach in a bowl and pour over boiling water to cover. Leave for 2 minutes until the spinach wilts and then drain. Leave to cool slightly and then squeeze out any excess water from the spinach. Place the spinach in a bowl and pour over boiling water to cover. Leave for 2 minutes until the spinach wilts and then drain. Leave to cool slightly and then squeeze out any excess water from the spinach. Put the wilted spinach in a bowl with the ricotta, cream cheese and pesto. Mix to combine and season with salt and lots of black pepper. Set aside. Put the wilted spinach in a bowl with the ricotta, cream cheese and pesto. Mix to combine and season with salt and lots of black pepper. Set aside. Roll out the pastry sheets and use a sharp knife to cut each pastry sheet into six equal squares, so there are 12 squares in total. Roll out the pastry sheets and use a sharp knife to cut each pastry sheet into six equal squares, so there are 12 squares in total. Use a sharp knife to carefully cut a pumpkin shape out of one of the pastry squares - it should take up most of the square, being around 12x11cm/4½inx4¼in in size. Use that as a template to trace around the rest of the squares so you have 12 matching pumpkin shapes. Set aside any pastry scraps. Use a sharp knife to carefully cut a pumpkin shape out of one of the pastry squares - it should take up most of the square, being around 12x11cm/4½inx4¼in in size. Use that as a template to trace around the rest of the squares so you have 12 matching pumpkin shapes. Set aside any pastry scraps. Cut out mouth shapes from six of the pumpkins. Use the top of a piping nozzle to make eye shapes in the same six pumpkins. Cut out mouth shapes from six of the pumpkins. Use the top of a piping nozzle to make eye shapes in the same six pumpkins. Spoon 2 tablespoons of the ricotta mixture over one of the plain pumpkin shapes (without the mouth and eyes cut out) leaving a 1cm/½in border around all the edges. Spoon 2 tablespoons of the ricotta mixture over one of the plain pumpkin shapes (without the mouth and eyes cut out) leaving a 1cm/½in border around all the edges. Brush the border with the beaten egg and place a pumpkin face on top. Press down the edges to seal the filling and crimp with a fork all around. Repeat with all the other pumpkin shapes to create six pies. Brush the border with the beaten egg and place a pumpkin face on top. Press down the edges to seal the filling and crimp with a fork all around. Repeat with all the other pumpkin shapes to create six pies. Roll out the pastry scraps on a floured work surface – there should be enough to make two more pumpkin-shaped pies. Repeat the steps above to make the pies. Roll out the pastry scraps on a floured work surface – there should be enough to make two more pumpkin-shaped pies. Repeat the steps above to make the pies. Place the pies on the baking trays, spacing evenly apart. Brush the tops with the remaining beaten egg and bake for 20–25 minutes until golden. Place the pies on the baking trays, spacing evenly apart. Brush the tops with the remaining beaten egg and bake for 20–25 minutes until golden. Leave to cool slightly and then serve. Leave to cool slightly and then serve. | {
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"title": "Pesto and spinach Halloween hand pies recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pesto_and_spinach_36104_16x9.jpg Pumpkin pie but not as you know it! These delightful pumpkin-shaped hand pies are filled with a tasty mixture of spinach and pesto. 50g/1¾oz baby spinach100g/3½oz ricotta 100g/3½oz full-fat cream cheese100g/3½oz sun-dried tomato pesto 2 x 320g sheets ready-rolled shortcrust pastry 1 free-range egg, beaten plain flour, for dustingsalt and freshly ground black pepper 50g/1¾oz baby spinach 100g/3½oz ricotta 100g/3½oz full-fat cream cheese 100g/3½oz sun-dried tomato pesto 2 x 320g sheets ready-rolled shortcrust pastry 1 free-range egg, beaten plain flour, for dusting salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7 and line two flat baking trays with baking paper.Place the spinach in a bowl and pour over boiling water to cover. Leave for 2 minutes until the spinach wilts and then drain. Leave to cool slightly and then squeeze out any excess water from the spinach. Put the wilted spinach in a bowl with the ricotta, cream cheese and pesto. Mix to combine and season with salt and lots of black pepper. Set aside. Roll out the pastry sheets and use a sharp knife to cut each pastry sheet into six equal squares, so there are 12 squares in total. Use a sharp knife to carefully cut a pumpkin shape out of one of the pastry squares - it should take up most of the square, being around 12x11cm/4½inx4¼in in size. Use that as a template to trace around the rest of the squares so you have 12 matching pumpkin shapes. Set aside any pastry scraps. Cut out mouth shapes from six of the pumpkins. Use the top of a piping nozzle to make eye shapes in the same six pumpkins. Spoon 2 tablespoons of the ricotta mixture over one of the plain pumpkin shapes (without the mouth and eyes cut out) leaving a 1cm/½in border around all the edges. Brush the border with the beaten egg and place a pumpkin face on top. Press down the edges to seal the filling and crimp with a fork all around. Repeat with all the other pumpkin shapes to create six pies. Roll out the pastry scraps on a floured work surface – there should be enough to make two more pumpkin-shaped pies. Repeat the steps above to make the pies. Place the pies on the baking trays, spacing evenly apart. Brush the tops with the remaining beaten egg and bake for 20–25 minutes until golden. Leave to cool slightly and then serve. Preheat the oven to 220C/200C Fan/Gas 7 and line two flat baking trays with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line two flat baking trays with baking paper. Place the spinach in a bowl and pour over boiling water to cover. Leave for 2 minutes until the spinach wilts and then drain. Leave to cool slightly and then squeeze out any excess water from the spinach. Place the spinach in a bowl and pour over boiling water to cover. Leave for 2 minutes until the spinach wilts and then drain. Leave to cool slightly and then squeeze out any excess water from the spinach. Put the wilted spinach in a bowl with the ricotta, cream cheese and pesto. Mix to combine and season with salt and lots of black pepper. Set aside. Put the wilted spinach in a bowl with the ricotta, cream cheese and pesto. Mix to combine and season with salt and lots of black pepper. Set aside. Roll out the pastry sheets and use a sharp knife to cut each pastry sheet into six equal squares, so there are 12 squares in total. Roll out the pastry sheets and use a sharp knife to cut each pastry sheet into six equal squares, so there are 12 squares in total. Use a sharp knife to carefully cut a pumpkin shape out of one of the pastry squares - it should take up most of the square, being around 12x11cm/4½inx4¼in in size. Use that as a template to trace around the rest of the squares so you have 12 matching pumpkin shapes. Set aside any pastry scraps. Use a sharp knife to carefully cut a pumpkin shape out of one of the pastry squares - it should take up most of the square, being around 12x11cm/4½inx4¼in in size. Use that as a template to trace around the rest of the squares so you have 12 matching pumpkin shapes. Set aside any pastry scraps. Cut out mouth shapes from six of the pumpkins. Use the top of a piping nozzle to make eye shapes in the same six pumpkins. Cut out mouth shapes from six of the pumpkins. Use the top of a piping nozzle to make eye shapes in the same six pumpkins. Spoon 2 tablespoons of the ricotta mixture over one of the plain pumpkin shapes (without the mouth and eyes cut out) leaving a 1cm/½in border around all the edges. Spoon 2 tablespoons of the ricotta mixture over one of the plain pumpkin shapes (without the mouth and eyes cut out) leaving a 1cm/½in border around all the edges. Brush the border with the beaten egg and place a pumpkin face on top. Press down the edges to seal the filling and crimp with a fork all around. Repeat with all the other pumpkin shapes to create six pies. Brush the border with the beaten egg and place a pumpkin face on top. Press down the edges to seal the filling and crimp with a fork all around. Repeat with all the other pumpkin shapes to create six pies. Roll out the pastry scraps on a floured work surface – there should be enough to make two more pumpkin-shaped pies. Repeat the steps above to make the pies. Roll out the pastry scraps on a floured work surface – there should be enough to make two more pumpkin-shaped pies. Repeat the steps above to make the pies. Place the pies on the baking trays, spacing evenly apart. Brush the tops with the remaining beaten egg and bake for 20–25 minutes until golden. Place the pies on the baking trays, spacing evenly apart. Brush the tops with the remaining beaten egg and bake for 20–25 minutes until golden. Leave to cool slightly and then serve. Leave to cool slightly and then serve."
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} | 8e6f673a08b66c7977a10420a6eed53807755eaff24566a023a542279b081e88 | Vegan broccoli pesto recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_broccoli_pesto_36087_16x9.jpg A speedy broccoli pesto with a twist. half broccoli, cut into floretssmall handful fresh basil leaveshalf lemon, zest and juice3 tbsp extra virgin olive oil2 tbsp nutritional yeast2 pinches salt and freshly ground black pepper half broccoli, cut into florets small handful fresh basil leaves half lemon, zest and juice 3 tbsp extra virgin olive oil 2 tbsp nutritional yeast 2 pinches salt and freshly ground black pepper Method To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking.Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture.Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast. To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking. To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking. Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture. Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture. Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast. Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/vegan_broccoli_pesto_36087_16x9.jpg A speedy broccoli pesto with a twist. half broccoli, cut into floretssmall handful fresh basil leaveshalf lemon, zest and juice3 tbsp extra virgin olive oil2 tbsp nutritional yeast2 pinches salt and freshly ground black pepper half broccoli, cut into florets small handful fresh basil leaves half lemon, zest and juice 3 tbsp extra virgin olive oil 2 tbsp nutritional yeast 2 pinches salt and freshly ground black pepper Method To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking.Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture.Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast. To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking. To make the pesto, blanch the broccoli by steaming for 4 minutes until bright green, and then immerse in iced water to stop the broccoli from cooking. Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture. Using a small blender or hand-held blender, add the broccoli and remaining ingredients, and blend for about 10-15 seconds, until you get creamy sauce with a little texture. Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast. Add this pesto sauce into hot pasta and serve immediately or smother it on warm toast."
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} | 10e083800111c79d54c03af2b6fece961f02937ffd09e13964f4b49c752ccd3e | Slow-cooker oxtail ragù with gnocchi recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_oxtail_ragu_07286_16x9.jpg Oxtail is the perfect meat for cooking in the slow cooker. It’s full of flavour and becomes melt-in-the-mouth tender. Use the microwave to cook the potatoes for an easy gnocchi, or use shop-bought. This recipe needs a large slow cooker. 1 tsp vegetable oil 2kg/4lb 8oz oxtail on the bone, cut into 5cm/2in thick pieces 2 onions, roughly chopped4 carrots, peeled and grated4 celery sticks, roughly chopped4 garlic cloves, finely grated or crushed2 tsp dried thyme2 tsp dried oregano2 tbsp tomato purée400g tin chopped tomatoes1 reduced salt beef stock cubesalt and freshly ground black pepper 1 tsp vegetable oil 2kg/4lb 8oz oxtail on the bone, cut into 5cm/2in thick pieces 2 onions, roughly chopped 4 carrots, peeled and grated 4 celery sticks, roughly chopped 4 garlic cloves, finely grated or crushed 2 tsp dried thyme 2 tsp dried oregano 2 tbsp tomato purée 400g tin chopped tomatoes 1 reduced salt beef stock cube salt and freshly ground black pepper 12 small–medium Maris Piper potatoes200g/7oz “00” plain flour, plus extra for dusting30g/1oz Parmesan, finely grated½ tsp sea salt¼ tsp freshly grated nutmegfreshly ground black pepper2 free-range egg yolkshandful fresh flatleaf parsley, roughly chopped, to garnish 12 small–medium Maris Piper potatoes 200g/7oz “00” plain flour, plus extra for dusting 30g/1oz Parmesan, finely grated ½ tsp sea salt ¼ tsp freshly grated nutmeg freshly ground black pepper 2 free-range egg yolks handful fresh flatleaf parsley, roughly chopped, to garnish Method To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan. Once browned, tip into your slow cooker pot or a large ovenproof casserole dish. Tip the remaining ingredients into the pot and mix well. Refill the empty tomato tin with water and add to the cooker too, then season with salt and pepper. Stir once more and cover with the lid.Cook the ragù in the slow cooker on high for 6–8 hours, or on low for 8–10 hours. Alternatively, cook in the oven for 4–5 hours at 170C/150C Fan/Gas 3. Meanwhile, to make the gnocchi, pierce the potatoes and microwave on high for 20–25 minutes, until really tender. Set aside for 5 minutes, until cool enough to handle. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer.Mix the flour, Parmesan, salt, nutmeg and pepper together in a bowl, then turn out onto a clean work surface. Make a well in the middle then pour in the egg yolks and add the riced potato. Draw the mixture together and mix until you have a soft, smooth dough. Divide the mixture into four and roll out on a floured surface into sausages about 2cm/1in thick, then cut into pieces about 3cm/1¼in long. For the ragù, if the meat is not quite tender, cook for another hour then check again – how quickly it will cook depends on the size of the oxtail pieces and the strength of the slow cooker. Lift the meat out and flake it off the bones. Pour or skim the fat off the stew and return the meat to the pan, then mix through. Bring a large pan of water to the boil. Add the gnocchi and simmer for 2–3 minutes, until floating. Drain and serve alongside the ragù. Garnish with the parsley. To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan. Once browned, tip into your slow cooker pot or a large ovenproof casserole dish. To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan. Once browned, tip into your slow cooker pot or a large ovenproof casserole dish. Tip the remaining ingredients into the pot and mix well. Refill the empty tomato tin with water and add to the cooker too, then season with salt and pepper. Stir once more and cover with the lid. Tip the remaining ingredients into the pot and mix well. Refill the empty tomato tin with water and add to the cooker too, then season with salt and pepper. Stir once more and cover with the lid. Cook the ragù in the slow cooker on high for 6–8 hours, or on low for 8–10 hours. Alternatively, cook in the oven for 4–5 hours at 170C/150C Fan/Gas 3. Cook the ragù in the slow cooker on high for 6–8 hours, or on low for 8–10 hours. Alternatively, cook in the oven for 4–5 hours at 170C/150C Fan/Gas 3. Meanwhile, to make the gnocchi, pierce the potatoes and microwave on high for 20–25 minutes, until really tender. Set aside for 5 minutes, until cool enough to handle. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer. Meanwhile, to make the gnocchi, pierce the potatoes and microwave on high for 20–25 minutes, until really tender. Set aside for 5 minutes, until cool enough to handle. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer. Mix the flour, Parmesan, salt, nutmeg and pepper together in a bowl, then turn out onto a clean work surface. Make a well in the middle then pour in the egg yolks and add the riced potato. Draw the mixture together and mix until you have a soft, smooth dough. Divide the mixture into four and roll out on a floured surface into sausages about 2cm/1in thick, then cut into pieces about 3cm/1¼in long. Mix the flour, Parmesan, salt, nutmeg and pepper together in a bowl, then turn out onto a clean work surface. Make a well in the middle then pour in the egg yolks and add the riced potato. Draw the mixture together and mix until you have a soft, smooth dough. Divide the mixture into four and roll out on a floured surface into sausages about 2cm/1in thick, then cut into pieces about 3cm/1¼in long. For the ragù, if the meat is not quite tender, cook for another hour then check again – how quickly it will cook depends on the size of the oxtail pieces and the strength of the slow cooker. Lift the meat out and flake it off the bones. Pour or skim the fat off the stew and return the meat to the pan, then mix through. For the ragù, if the meat is not quite tender, cook for another hour then check again – how quickly it will cook depends on the size of the oxtail pieces and the strength of the slow cooker. Lift the meat out and flake it off the bones. Pour or skim the fat off the stew and return the meat to the pan, then mix through. Bring a large pan of water to the boil. Add the gnocchi and simmer for 2–3 minutes, until floating. Drain and serve alongside the ragù. Garnish with the parsley. Bring a large pan of water to the boil. Add the gnocchi and simmer for 2–3 minutes, until floating. Drain and serve alongside the ragù. Garnish with the parsley. | {
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"title": "Slow-cooker oxtail ragù with gnocchi recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_oxtail_ragu_07286_16x9.jpg Oxtail is the perfect meat for cooking in the slow cooker. It’s full of flavour and becomes melt-in-the-mouth tender. Use the microwave to cook the potatoes for an easy gnocchi, or use shop-bought. This recipe needs a large slow cooker. 1 tsp vegetable oil 2kg/4lb 8oz oxtail on the bone, cut into 5cm/2in thick pieces 2 onions, roughly chopped4 carrots, peeled and grated4 celery sticks, roughly chopped4 garlic cloves, finely grated or crushed2 tsp dried thyme2 tsp dried oregano2 tbsp tomato purée400g tin chopped tomatoes1 reduced salt beef stock cubesalt and freshly ground black pepper 1 tsp vegetable oil 2kg/4lb 8oz oxtail on the bone, cut into 5cm/2in thick pieces 2 onions, roughly chopped 4 carrots, peeled and grated 4 celery sticks, roughly chopped 4 garlic cloves, finely grated or crushed 2 tsp dried thyme 2 tsp dried oregano 2 tbsp tomato purée 400g tin chopped tomatoes 1 reduced salt beef stock cube salt and freshly ground black pepper 12 small–medium Maris Piper potatoes200g/7oz “00” plain flour, plus extra for dusting30g/1oz Parmesan, finely grated½ tsp sea salt¼ tsp freshly grated nutmegfreshly ground black pepper2 free-range egg yolkshandful fresh flatleaf parsley, roughly chopped, to garnish 12 small–medium Maris Piper potatoes 200g/7oz “00” plain flour, plus extra for dusting 30g/1oz Parmesan, finely grated ½ tsp sea salt ¼ tsp freshly grated nutmeg freshly ground black pepper 2 free-range egg yolks handful fresh flatleaf parsley, roughly chopped, to garnish Method To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan. Once browned, tip into your slow cooker pot or a large ovenproof casserole dish. Tip the remaining ingredients into the pot and mix well. Refill the empty tomato tin with water and add to the cooker too, then season with salt and pepper. Stir once more and cover with the lid.Cook the ragù in the slow cooker on high for 6–8 hours, or on low for 8–10 hours. Alternatively, cook in the oven for 4–5 hours at 170C/150C Fan/Gas 3. Meanwhile, to make the gnocchi, pierce the potatoes and microwave on high for 20–25 minutes, until really tender. Set aside for 5 minutes, until cool enough to handle. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer.Mix the flour, Parmesan, salt, nutmeg and pepper together in a bowl, then turn out onto a clean work surface. Make a well in the middle then pour in the egg yolks and add the riced potato. Draw the mixture together and mix until you have a soft, smooth dough. Divide the mixture into four and roll out on a floured surface into sausages about 2cm/1in thick, then cut into pieces about 3cm/1¼in long. For the ragù, if the meat is not quite tender, cook for another hour then check again – how quickly it will cook depends on the size of the oxtail pieces and the strength of the slow cooker. Lift the meat out and flake it off the bones. Pour or skim the fat off the stew and return the meat to the pan, then mix through. Bring a large pan of water to the boil. Add the gnocchi and simmer for 2–3 minutes, until floating. Drain and serve alongside the ragù. Garnish with the parsley. To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan. Once browned, tip into your slow cooker pot or a large ovenproof casserole dish. To make the ragù, heat the oil in a frying pan over a medium–high heat and fry the oxtail on each side until well browned. Do this in batches to avoid overcrowding the pan. Once browned, tip into your slow cooker pot or a large ovenproof casserole dish. Tip the remaining ingredients into the pot and mix well. Refill the empty tomato tin with water and add to the cooker too, then season with salt and pepper. Stir once more and cover with the lid. Tip the remaining ingredients into the pot and mix well. Refill the empty tomato tin with water and add to the cooker too, then season with salt and pepper. Stir once more and cover with the lid. Cook the ragù in the slow cooker on high for 6–8 hours, or on low for 8–10 hours. Alternatively, cook in the oven for 4–5 hours at 170C/150C Fan/Gas 3. Cook the ragù in the slow cooker on high for 6–8 hours, or on low for 8–10 hours. Alternatively, cook in the oven for 4–5 hours at 170C/150C Fan/Gas 3. Meanwhile, to make the gnocchi, pierce the potatoes and microwave on high for 20–25 minutes, until really tender. Set aside for 5 minutes, until cool enough to handle. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer. Meanwhile, to make the gnocchi, pierce the potatoes and microwave on high for 20–25 minutes, until really tender. Set aside for 5 minutes, until cool enough to handle. Cut the potatoes in half, scoop out the flesh and pass through a potato ricer. Mix the flour, Parmesan, salt, nutmeg and pepper together in a bowl, then turn out onto a clean work surface. Make a well in the middle then pour in the egg yolks and add the riced potato. Draw the mixture together and mix until you have a soft, smooth dough. Divide the mixture into four and roll out on a floured surface into sausages about 2cm/1in thick, then cut into pieces about 3cm/1¼in long. Mix the flour, Parmesan, salt, nutmeg and pepper together in a bowl, then turn out onto a clean work surface. Make a well in the middle then pour in the egg yolks and add the riced potato. Draw the mixture together and mix until you have a soft, smooth dough. Divide the mixture into four and roll out on a floured surface into sausages about 2cm/1in thick, then cut into pieces about 3cm/1¼in long. For the ragù, if the meat is not quite tender, cook for another hour then check again – how quickly it will cook depends on the size of the oxtail pieces and the strength of the slow cooker. Lift the meat out and flake it off the bones. Pour or skim the fat off the stew and return the meat to the pan, then mix through. For the ragù, if the meat is not quite tender, cook for another hour then check again – how quickly it will cook depends on the size of the oxtail pieces and the strength of the slow cooker. Lift the meat out and flake it off the bones. Pour or skim the fat off the stew and return the meat to the pan, then mix through. Bring a large pan of water to the boil. Add the gnocchi and simmer for 2–3 minutes, until floating. Drain and serve alongside the ragù. Garnish with the parsley. Bring a large pan of water to the boil. Add the gnocchi and simmer for 2–3 minutes, until floating. Drain and serve alongside the ragù. Garnish with the parsley."
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} | f60d2d35c265f9437e565e4c38bdb552badf4036a08d7fb2658e65a6cae69f82 | Tomato ragù recipe
An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ragudipomodoro_70563_16x9.jpg A basic tomato sauce that can used with pasta, meatballs, or on grilled chicken or lamb. 1 x 800g tin plum tomatoes (or 2 x 400g tins)2 celery sticks2 carrots2 onions1 bay leaf (dried is fine)handful of basil leaves (optional)1 glass of water2 tbsp tomato purée2 tbsp olive oilsalt and freshly ground black pepper 1 x 800g tin plum tomatoes (or 2 x 400g tins) 2 celery sticks 2 carrots 2 onions 1 bay leaf (dried is fine) handful of basil leaves (optional) 1 glass of water 2 tbsp tomato purée 2 tbsp olive oil salt and freshly ground black pepper Method Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Recipe tips This ragu is great for freezing. | {
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"title": "Tomato ragù recipe",
"content": "An average of 4.9 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ragudipomodoro_70563_16x9.jpg A basic tomato sauce that can used with pasta, meatballs, or on grilled chicken or lamb. 1 x 800g tin plum tomatoes (or 2 x 400g tins)2 celery sticks2 carrots2 onions1 bay leaf (dried is fine)handful of basil leaves (optional)1 glass of water2 tbsp tomato purée2 tbsp olive oilsalt and freshly ground black pepper 1 x 800g tin plum tomatoes (or 2 x 400g tins) 2 celery sticks 2 carrots 2 onions 1 bay leaf (dried is fine) handful of basil leaves (optional) 1 glass of water 2 tbsp tomato purée 2 tbsp olive oil salt and freshly ground black pepper Method Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown.Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Finely chop the celery, carrots and onions, fry them gently in a large tall pan in olive oil until softened and golden-brown. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Add the tomatoes, basil, bay leaf, tomato purée, water, salt and freshly ground black pepper. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Mix well, cover with a lid and allow to simmer on a low heat for approximately 30 minutes. (Make sure you stir occasionally). You can blend this sauce with a handheld stick blender (removing the bay leaf first!) or leave it chunky. Recipe tips This ragu is great for freezing."
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} | c0454842bc997a289dab8efcfd9da5b9678188ac57c070061fb3d7459345d8f3 | Bolognese ragù with tagliatelle recipe
An average of 4.0 out of 5 stars from 5 ratings Slow cooking beef renders it very tender in this dish, perfect with tagliatelle. 200g/7oz pancetta, chopped1kg/2lb 2oz beef mince3 tbsp olive oil25g/1oz butter1 onion, roughly chopped2 carrots, peeled, finely chopped2 celery sticks, finely chopped150ml/5fl oz milk4 tbsp tomato purée175ml/6fl oz red wine750ml/1pint 7fl oz beef stocksalt and freshly ground black pepper500g/1lb 2oz tagliatelle, cooked according to packet instructions, drained150g/5oz parmesan, freshly grated 200g/7oz pancetta, chopped 1kg/2lb 2oz beef mince 3 tbsp olive oil 25g/1oz butter 1 onion, roughly chopped 2 carrots, peeled, finely chopped 2 celery sticks, finely chopped 150ml/5fl oz milk 4 tbsp tomato purée 175ml/6fl oz red wine 750ml/1pint 7fl oz beef stock salt and freshly ground black pepper 500g/1lb 2oz tagliatelle, cooked according to packet instructions, drained 150g/5oz parmesan, freshly grated Method Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince in small batches and fry over a high heat until browned. Remove each batch of mince from the pan with a slotted spoon, set aside and keep warm while you fry the remaining batches.Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender. Mix the tagliatelle with a little of the ragù.To serve, pile the tagliatelle onto each of four plates then top each serving with another generous spoonful of ragù. Sprinkle with some freshly grated parmesan. Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince in small batches and fry over a high heat until browned. Remove each batch of mince from the pan with a slotted spoon, set aside and keep warm while you fry the remaining batches. Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince in small batches and fry over a high heat until browned. Remove each batch of mince from the pan with a slotted spoon, set aside and keep warm while you fry the remaining batches. Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender. Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender. Mix the tagliatelle with a little of the ragù. Mix the tagliatelle with a little of the ragù. To serve, pile the tagliatelle onto each of four plates then top each serving with another generous spoonful of ragù. Sprinkle with some freshly grated parmesan. To serve, pile the tagliatelle onto each of four plates then top each serving with another generous spoonful of ragù. Sprinkle with some freshly grated parmesan. | {
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"title": "Bolognese ragù with tagliatelle recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings Slow cooking beef renders it very tender in this dish, perfect with tagliatelle. 200g/7oz pancetta, chopped1kg/2lb 2oz beef mince3 tbsp olive oil25g/1oz butter1 onion, roughly chopped2 carrots, peeled, finely chopped2 celery sticks, finely chopped150ml/5fl oz milk4 tbsp tomato purée175ml/6fl oz red wine750ml/1pint 7fl oz beef stocksalt and freshly ground black pepper500g/1lb 2oz tagliatelle, cooked according to packet instructions, drained150g/5oz parmesan, freshly grated 200g/7oz pancetta, chopped 1kg/2lb 2oz beef mince 3 tbsp olive oil 25g/1oz butter 1 onion, roughly chopped 2 carrots, peeled, finely chopped 2 celery sticks, finely chopped 150ml/5fl oz milk 4 tbsp tomato purée 175ml/6fl oz red wine 750ml/1pint 7fl oz beef stock salt and freshly ground black pepper 500g/1lb 2oz tagliatelle, cooked according to packet instructions, drained 150g/5oz parmesan, freshly grated Method Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince in small batches and fry over a high heat until browned. Remove each batch of mince from the pan with a slotted spoon, set aside and keep warm while you fry the remaining batches.Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender. Mix the tagliatelle with a little of the ragù.To serve, pile the tagliatelle onto each of four plates then top each serving with another generous spoonful of ragù. Sprinkle with some freshly grated parmesan. Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince in small batches and fry over a high heat until browned. Remove each batch of mince from the pan with a slotted spoon, set aside and keep warm while you fry the remaining batches. Heat a large non-reactive casserole pan until hot, add the pancetta and fry for 3-4 minutes, or until the pancetta softens and the fat starts to melt. Add the mince in small batches and fry over a high heat until browned. Remove each batch of mince from the pan with a slotted spoon, set aside and keep warm while you fry the remaining batches. Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Add the olive oil and butter to the pan in which you cooked the beef, then add the onion and fry gently for 1-2 minutes, or until softened. Add the carrots and celery to the pan and cook for another minute. Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the browned mince, then add the milk and bring to the boil. Reduce the heat and simmer for 5 minutes. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Stir in the tomato purée and cook for a further minute. Add the red wine and simmer until the volume of the liquid has reduced by one quarter. Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender. Add the beef stock and return the ragu to the boil. Season, to taste, with salt and freshly ground black pepper. Reduce the heat and simmer for 1½-2 hours, or until the ragù has thickened and the mince is tender. Mix the tagliatelle with a little of the ragù. Mix the tagliatelle with a little of the ragù. To serve, pile the tagliatelle onto each of four plates then top each serving with another generous spoonful of ragù. Sprinkle with some freshly grated parmesan. To serve, pile the tagliatelle onto each of four plates then top each serving with another generous spoonful of ragù. Sprinkle with some freshly grated parmesan."
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} | 1ac2131d47120933079689d1267c36a02399ff4375c92a77f712ad9ed6c33b46 | Wild boar ragù recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017w0l0.jpg This slow-cooked stew of wild boar with juniper berries and black olives is great served with freshly cooked pappardelle pasta and shavings of parmesan. 700g/1lb 9oz boneless wild boar shoulder 4-5 tbsp sunflower oil4 rashers rindless smoked streaky bacon or pancetta, cut into 1cm/½in slices1 large onion, finely chopped4 garlic cloves, crushed75g/2½oz pitted black olives, rinsed, drained and sliced2 tsp juniper berries, lightly crushed in a pestle and mortar500ml/18fl oz red wine400g/14oz can chopped tomatoes2 tbsp tomato purée1 beef stock cube2 large bay leaves3 bushy sprigs thyme1 rosemary stalk, around 12cm/4½in long, leaves finely chopped2 tsp caster sugarflaked sea salt and freshly ground black pepperfreshly cooked pappardelle pasta, to serveparmesan shavings, to serve 700g/1lb 9oz boneless wild boar shoulder 4-5 tbsp sunflower oil 4 rashers rindless smoked streaky bacon or pancetta, cut into 1cm/½in slices 1 large onion, finely chopped 4 garlic cloves, crushed 75g/2½oz pitted black olives, rinsed, drained and sliced 2 tsp juniper berries, lightly crushed in a pestle and mortar 500ml/18fl oz red wine 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 beef stock cube 2 large bay leaves 3 bushy sprigs thyme 1 rosemary stalk, around 12cm/4½in long, leaves finely chopped 2 tsp caster sugar flaked sea salt and freshly ground black pepper freshly cooked pappardelle pasta, to serve parmesan shavings, to serve Method Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan.Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Stir the garlic, olives and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir in the tomatoes, tomato purée and 500ml/18fl oz cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer. Stir well, cover loosely with a lid, reduce the heat to low and leave to simmer very gently for 2½ hours, or until the boar is completely tender and falling apart. Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick when you are finished, but not at all dry. Remove the thyme and rosemary stalks and bay leaves. Season to taste with salt and pepper.Toss the ragù with freshly cooked pappardelle pasta and sprinkle with a few parmesan shavings to serve. Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Stir the garlic, olives and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir the garlic, olives and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir in the tomatoes, tomato purée and 500ml/18fl oz cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer. Stir in the tomatoes, tomato purée and 500ml/18fl oz cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer. Stir well, cover loosely with a lid, reduce the heat to low and leave to simmer very gently for 2½ hours, or until the boar is completely tender and falling apart. Stir well, cover loosely with a lid, reduce the heat to low and leave to simmer very gently for 2½ hours, or until the boar is completely tender and falling apart. Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick when you are finished, but not at all dry. Remove the thyme and rosemary stalks and bay leaves. Season to taste with salt and pepper. Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick when you are finished, but not at all dry. Remove the thyme and rosemary stalks and bay leaves. Season to taste with salt and pepper. Toss the ragù with freshly cooked pappardelle pasta and sprinkle with a few parmesan shavings to serve. Toss the ragù with freshly cooked pappardelle pasta and sprinkle with a few parmesan shavings to serve. | {
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"title": "Wild boar ragù recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017w0l0.jpg This slow-cooked stew of wild boar with juniper berries and black olives is great served with freshly cooked pappardelle pasta and shavings of parmesan. 700g/1lb 9oz boneless wild boar shoulder 4-5 tbsp sunflower oil4 rashers rindless smoked streaky bacon or pancetta, cut into 1cm/½in slices1 large onion, finely chopped4 garlic cloves, crushed75g/2½oz pitted black olives, rinsed, drained and sliced2 tsp juniper berries, lightly crushed in a pestle and mortar500ml/18fl oz red wine400g/14oz can chopped tomatoes2 tbsp tomato purée1 beef stock cube2 large bay leaves3 bushy sprigs thyme1 rosemary stalk, around 12cm/4½in long, leaves finely chopped2 tsp caster sugarflaked sea salt and freshly ground black pepperfreshly cooked pappardelle pasta, to serveparmesan shavings, to serve 700g/1lb 9oz boneless wild boar shoulder 4-5 tbsp sunflower oil 4 rashers rindless smoked streaky bacon or pancetta, cut into 1cm/½in slices 1 large onion, finely chopped 4 garlic cloves, crushed 75g/2½oz pitted black olives, rinsed, drained and sliced 2 tsp juniper berries, lightly crushed in a pestle and mortar 500ml/18fl oz red wine 400g/14oz can chopped tomatoes 2 tbsp tomato purée 1 beef stock cube 2 large bay leaves 3 bushy sprigs thyme 1 rosemary stalk, around 12cm/4½in long, leaves finely chopped 2 tsp caster sugar flaked sea salt and freshly ground black pepper freshly cooked pappardelle pasta, to serve parmesan shavings, to serve Method Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan.Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Stir the garlic, olives and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir in the tomatoes, tomato purée and 500ml/18fl oz cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer. Stir well, cover loosely with a lid, reduce the heat to low and leave to simmer very gently for 2½ hours, or until the boar is completely tender and falling apart. Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick when you are finished, but not at all dry. Remove the thyme and rosemary stalks and bay leaves. Season to taste with salt and pepper.Toss the ragù with freshly cooked pappardelle pasta and sprinkle with a few parmesan shavings to serve. Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Cut the boar into chunky pieces, each around 2.5cm/1in. Trim off any really hard fat or sinew as you go. Season the meat really well with salt and pepper. Heat two tablespoons of the oil in a large frying pan. Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Fry the boar in two batches over a medium-high heat until nicely browned on all sides, turning every now and then and adding more oil if necessary. As soon as the boar is browned, transfer to a large flameproof casserole or large saucepan. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Pour a little more oil into the pan in which the boar was browned and fry the bacon for 2-3 minutes, or until the fat crisps and browns. Scatter over the meat. Add a touch more oil to the frying pan and fry the chopped onion over a low heat for five minutes, stirring often until beginning to soften. Stir the garlic, olives and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir the garlic, olives and crushed juniper berries into the pan and cook for two minutes more, stirring. Add to the flame-proof casserole with the meat and pour over the wine. Stir in the tomatoes, tomato purée and 500ml/18fl oz cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer. Stir in the tomatoes, tomato purée and 500ml/18fl oz cold water. Crumble over the stock cube, add all the herbs and the sugar and bring to a simmer. Stir well, cover loosely with a lid, reduce the heat to low and leave to simmer very gently for 2½ hours, or until the boar is completely tender and falling apart. Stir well, cover loosely with a lid, reduce the heat to low and leave to simmer very gently for 2½ hours, or until the boar is completely tender and falling apart. Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick when you are finished, but not at all dry. Remove the thyme and rosemary stalks and bay leaves. Season to taste with salt and pepper. Remove the lid every now and then and stir. If the liquid reduces too much, add a little extra water. The sauce should be fairly thick when you are finished, but not at all dry. Remove the thyme and rosemary stalks and bay leaves. Season to taste with salt and pepper. Toss the ragù with freshly cooked pappardelle pasta and sprinkle with a few parmesan shavings to serve. Toss the ragù with freshly cooked pappardelle pasta and sprinkle with a few parmesan shavings to serve."
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} | d372aebb9660cb26cb9b42a67ff4e58212cb3f9c654f404be73f7d1775c73222 | Chicken with ratatouille bake recipe
An average of 5.0 out of 5 stars from 2 ratings Tinned ratatouille is quick, easy and low in calories. But you can, of course, use homemade ratatouille in this recipe too. Each serving provides 301 kcal, 29.5g protein, 22g carbohydrate (of which 7g sugars), 10g fat (of which 2.5g saturates), 5g fibre and 1.4g salt. 200g/7oz tinned ratatouille 80g/3oz cooked roast chicken breast, skin removed, roughly chopped15g/½oz fresh breadcrumbs 1 level tsp finely grated Parmesan 200g/7oz tinned ratatouille 80g/3oz cooked roast chicken breast, skin removed, roughly chopped 15g/½oz fresh breadcrumbs 1 level tsp finely grated Parmesan Method Preheat a grill to medium–hot.Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Preheat a grill to medium–hot. Preheat a grill to medium–hot. Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Recipe tips To bring this dish up to 400 kcal, increase the quantity of chicken to 145g/5oz. You can keep a bag of ready-made breadcrumbs in your freezer and take out a small amount when needed. | {
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"title": "Chicken with ratatouille bake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Tinned ratatouille is quick, easy and low in calories. But you can, of course, use homemade ratatouille in this recipe too. Each serving provides 301 kcal, 29.5g protein, 22g carbohydrate (of which 7g sugars), 10g fat (of which 2.5g saturates), 5g fibre and 1.4g salt. 200g/7oz tinned ratatouille 80g/3oz cooked roast chicken breast, skin removed, roughly chopped15g/½oz fresh breadcrumbs 1 level tsp finely grated Parmesan 200g/7oz tinned ratatouille 80g/3oz cooked roast chicken breast, skin removed, roughly chopped 15g/½oz fresh breadcrumbs 1 level tsp finely grated Parmesan Method Preheat a grill to medium–hot.Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Preheat a grill to medium–hot. Preheat a grill to medium–hot. Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Put the ratatouille in a small saucepan over a medium heat. Add the chicken and cook until bubbling and the chicken is hot through. Transfer to a small ovenproof dish. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Mix the breadcrumbs and Parmesan together and sprinkle over the chicken ratatouille. Grill until brown. Serve. Recipe tips To bring this dish up to 400 kcal, increase the quantity of chicken to 145g/5oz. You can keep a bag of ready-made breadcrumbs in your freezer and take out a small amount when needed."
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} | 67e28ca55806e2516d1dd87ae5523fd6132f63195a34741e26f3062151080bf1 | Spicy tortilla nests recipe
An average of 5.0 out of 5 stars from 2 ratings Use up leftover cooked mince in this fun kids' recipe. It makes a great little starter or snack. olive oil, for greasing1 large flour tortilla2 tbsp cooked beef mince2 tbsp cooked kidney beans2 tbsp tinned ratatouille½ tsp paprika15g/½ oz mature cheddar, grated olive oil, for greasing 1 large flour tortilla 2 tbsp cooked beef mince 2 tbsp cooked kidney beans 2 tbsp tinned ratatouille ½ tsp paprika 15g/½ oz mature cheddar, grated Method Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray.Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole.Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese.Bake in the oven for 15 minutes. Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray. Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray. Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole. Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole. Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese. Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese. Bake in the oven for 15 minutes. Bake in the oven for 15 minutes. | {
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"title": "Spicy tortilla nests recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Use up leftover cooked mince in this fun kids' recipe. It makes a great little starter or snack. olive oil, for greasing1 large flour tortilla2 tbsp cooked beef mince2 tbsp cooked kidney beans2 tbsp tinned ratatouille½ tsp paprika15g/½ oz mature cheddar, grated olive oil, for greasing 1 large flour tortilla 2 tbsp cooked beef mince 2 tbsp cooked kidney beans 2 tbsp tinned ratatouille ½ tsp paprika 15g/½ oz mature cheddar, grated Method Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray.Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole.Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese.Bake in the oven for 15 minutes. Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray. Preheat the oven at 180C/350F/Gas 4. Grease four holes of a muffin tray. Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole. Cut the tortilla wrap into four, then press a quarter of the wrap into each muffin hole. Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese. Mix the mince, kidney beans, ratatouille and paprika together in a bowl. Divide the mixture between the muffin holes. Sprinkle over the cheese. Bake in the oven for 15 minutes. Bake in the oven for 15 minutes."
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} | 8a545fbdbaae8d62bc2867ba57811d1372c50b8e534a0eed934307aefba18815 | Gnocchi with duck ragù recipe
For the gnocchi, boil the potatoes for about 40 minutes, until tender. Remove from the heat, drain and leave to cool. Once cooled, mash well in a bowl. Make a well in the centre of the mashed potato, add the egg to the centre and season with salt and freshly ground black pepper. Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch.Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 2cm/1in diameter lengths, then cut into pieces at 2cm/1in intervals.Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and set aside.For the duck ragu, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened. Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour.Add the wine, stock and rosemary sprig and bring to boil.Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart. Finally add the gnocchi to the ragu and warm through.To serve, spoon out into bowls and garnish with shavings of Pecorino cheese. For the gnocchi, boil the potatoes for about 40 minutes, until tender. Remove from the heat, drain and leave to cool. Once cooled, mash well in a bowl. For the gnocchi, boil the potatoes for about 40 minutes, until tender. Remove from the heat, drain and leave to cool. Once cooled, mash well in a bowl. Make a well in the centre of the mashed potato, add the egg to the centre and season with salt and freshly ground black pepper. Make a well in the centre of the mashed potato, add the egg to the centre and season with salt and freshly ground black pepper. Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch. Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch. Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 2cm/1in diameter lengths, then cut into pieces at 2cm/1in intervals. Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 2cm/1in diameter lengths, then cut into pieces at 2cm/1in intervals. Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and set aside. Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and set aside. For the duck ragu, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened. For the duck ragu, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened. Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour. Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour. Add the wine, stock and rosemary sprig and bring to boil. Add the wine, stock and rosemary sprig and bring to boil. Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart. Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart. Finally add the gnocchi to the ragu and warm through. Finally add the gnocchi to the ragu and warm through. To serve, spoon out into bowls and garnish with shavings of Pecorino cheese. To serve, spoon out into bowls and garnish with shavings of Pecorino cheese. | {
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"title": "Gnocchi with duck ragù recipe",
"content": "For the gnocchi, boil the potatoes for about 40 minutes, until tender. Remove from the heat, drain and leave to cool. Once cooled, mash well in a bowl. Make a well in the centre of the mashed potato, add the egg to the centre and season with salt and freshly ground black pepper. Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch.Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 2cm/1in diameter lengths, then cut into pieces at 2cm/1in intervals.Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and set aside.For the duck ragu, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened. Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour.Add the wine, stock and rosemary sprig and bring to boil.Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart. Finally add the gnocchi to the ragu and warm through.To serve, spoon out into bowls and garnish with shavings of Pecorino cheese. For the gnocchi, boil the potatoes for about 40 minutes, until tender. Remove from the heat, drain and leave to cool. Once cooled, mash well in a bowl. For the gnocchi, boil the potatoes for about 40 minutes, until tender. Remove from the heat, drain and leave to cool. Once cooled, mash well in a bowl. Make a well in the centre of the mashed potato, add the egg to the centre and season with salt and freshly ground black pepper. Make a well in the centre of the mashed potato, add the egg to the centre and season with salt and freshly ground black pepper. Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch. Add the flour and mix well to form a dough. Knead the dough for 3-4 minutes, until it becomes dry to the touch. Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 2cm/1in diameter lengths, then cut into pieces at 2cm/1in intervals. Divide the dough into three pieces. On a clean, well-floured surface, roll out the dough into 2cm/1in diameter lengths, then cut into pieces at 2cm/1in intervals. Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and set aside. Place these gnocchi pieces into boiling water and cook for 2-3 minutes. When they rise to the top they are cooked. Scoop out with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and set aside. For the duck ragu, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened. For the duck ragu, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened. Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour. Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour. Add the wine, stock and rosemary sprig and bring to boil. Add the wine, stock and rosemary sprig and bring to boil. Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart. Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart. Finally add the gnocchi to the ragu and warm through. Finally add the gnocchi to the ragu and warm through. To serve, spoon out into bowls and garnish with shavings of Pecorino cheese. To serve, spoon out into bowls and garnish with shavings of Pecorino cheese."
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{
"$oid": "68bad3e4eb3bdbfd0cc012af"
} | 64bf5df1cb82aa01325ba0a5167afb4c5e25882cd00e27eb8bd2809bfc6d4282 | Cheese and vegetable pasties recipe
An average of 5.0 out of 5 stars from 2 ratings These savoury pasties make a great lunch for kids - they're ready to eat in no time at all. 180g/6¼oz ready-to-roll puff pastryplain flour, for dusting4 spinach leaves, chopped30g/1¼oz grated cheddar, plus extra for the toppingpinch ground nutmeg2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce) 180g/6¼oz ready-to-roll puff pastry plain flour, for dusting 4 spinach leaves, chopped 30g/1¼oz grated cheddar, plus extra for the topping pinch ground nutmeg 2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce) Method Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment.Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork.In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined.Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Sprinkle each pasty with a little water, then top with a little more grated cheddar.Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment. Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork. Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork. In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined. In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined. Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Sprinkle each pasty with a little water, then top with a little more grated cheddar. Sprinkle each pasty with a little water, then top with a little more grated cheddar. Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Recipe tips These pasties can be frozen for up to one month. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheese_and_vegetable_14635",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheese and vegetable pasties recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings These savoury pasties make a great lunch for kids - they're ready to eat in no time at all. 180g/6¼oz ready-to-roll puff pastryplain flour, for dusting4 spinach leaves, chopped30g/1¼oz grated cheddar, plus extra for the toppingpinch ground nutmeg2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce) 180g/6¼oz ready-to-roll puff pastry plain flour, for dusting 4 spinach leaves, chopped 30g/1¼oz grated cheddar, plus extra for the topping pinch ground nutmeg 2 rounded tsp ready-made ratatouille (or similar ready-made tomato-and-vegetable sauce) Method Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment.Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork.In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined.Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Sprinkle each pasty with a little water, then top with a little more grated cheddar.Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment. Preheat the oven to 220C/450F/Gas 7. Line a baking tray with baking parchment. Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork. Roll out the puff pastry onto a lightly dusted work surface. Cut four circles from the pastry using a cookie cutter. Prick each pastry circle several times using a fork. In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined. In a bowl, mix together the chopped spinach, cheddar, nutmeg and ready-made ratatouille until well combined. Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Place two of the pastry circles onto the lined baking tray. Spoon half of the filling mixture into the centre of both pastry circles. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Dab a little water around the edge of both pastry circles using a pastry brush. Place one of the remaining pastry circles over each, pressing down at the edges to seal. Sprinkle each pasty with a little water, then top with a little more grated cheddar. Sprinkle each pasty with a little water, then top with a little more grated cheddar. Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Bake the pasties in the oven for 12-15 minutes, or until the pastry has risen and is golden-brown. Set aside to cool slightly before eating with a tomato salad. Recipe tips These pasties can be frozen for up to one month."
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"domain": "Food & Cooking",
"subdomain": "Recipes"
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{
"$oid": "68bad403eb3bdbfd0cc012b0"
} | 542834fc1981b890a1ca278417566ae33d29497fcaecf7a45b276458371ff1c1 | Quick tomato chutney recipe
An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatochutney_75669_16x9.jpg James Martin's easy tomato chutney is a cinch to whip up for sandwiches or a cheeseboard. It only takes a few minutes and makes enough for one meal. 1 tbsp olive oil½ shallot, chopped1½ medium-large tomatoes, chopped1 garlic clove, crushed1 tbsp balsamic vinegar1 tsp brown sugar 1 tbsp olive oil ½ shallot, chopped 1½ medium-large tomatoes, chopped 1 garlic clove, crushed 1 tbsp balsamic vinegar 1 tsp brown sugar Method Heat the oil in a small pan over a medium heat. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately. Heat the oil in a small pan over a medium heat. Heat the oil in a small pan over a medium heat. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tomatochutney_75669",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Quick tomato chutney recipe",
"content": "An average of 3.6 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomatochutney_75669_16x9.jpg James Martin's easy tomato chutney is a cinch to whip up for sandwiches or a cheeseboard. It only takes a few minutes and makes enough for one meal. 1 tbsp olive oil½ shallot, chopped1½ medium-large tomatoes, chopped1 garlic clove, crushed1 tbsp balsamic vinegar1 tsp brown sugar 1 tbsp olive oil ½ shallot, chopped 1½ medium-large tomatoes, chopped 1 garlic clove, crushed 1 tbsp balsamic vinegar 1 tsp brown sugar Method Heat the oil in a small pan over a medium heat. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately. Heat the oil in a small pan over a medium heat. Heat the oil in a small pan over a medium heat. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the shallots, tomatoes and garlic and cook for 5–8 minutes or until softened. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately. Add the vinegar and sugar and cook for a further 3–5 minutes, or until the chutney has caramelised slightly. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
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} |
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