_id dict | id stringlengths 64 64 | text stringlengths 1.05k 146k | meta dict |
|---|---|---|---|
{
"$oid": "68bad524eb3bdbfd0cc0156d"
} | dcde93bc749ba5e197bacc1d358acc46d79f9a163ed021749267fdec79625d78 | Opera cake recipe
For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Remove from the heat, add the kirsch, stir and leave to cool completely.For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch.Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and leave to set.For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in half vertically, so that you have four sponges.Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the crème au beurre. Top with another sponge and brush with one-quarter of the kirsch syrup. Spread over the chocolate ganache. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over another third of the crème au beurre and top with the final sponge. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers. For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Remove from the heat, add the kirsch, stir and leave to cool completely. For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Remove from the heat, add the kirsch, stir and leave to cool completely. For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside. For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and leave to set. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and leave to set. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in half vertically, so that you have four sponges. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in half vertically, so that you have four sponges. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the crème au beurre. Top with another sponge and brush with one-quarter of the kirsch syrup. Spread over the chocolate ganache. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the crème au beurre. Top with another sponge and brush with one-quarter of the kirsch syrup. Spread over the chocolate ganache. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over another third of the crème au beurre and top with the final sponge. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over another third of the crème au beurre and top with the final sponge. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/opera_cake_04536",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Opera cake recipe",
"content": "For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Remove from the heat, add the kirsch, stir and leave to cool completely.For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch.Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and leave to set.For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in half vertically, so that you have four sponges.Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the crème au beurre. Top with another sponge and brush with one-quarter of the kirsch syrup. Spread over the chocolate ganache. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over another third of the crème au beurre and top with the final sponge. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers. For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Remove from the heat, add the kirsch, stir and leave to cool completely. For the kirsch syrup, tip the sugar into a small pan. Pour over 200ml/7fl oz water and cook over a medium heat until the sugar has dissolved. Bring to the boil and simmer for 4-5 minutes, or until the syrup has reduced by half. Remove from the heat, add the kirsch, stir and leave to cool completely. For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside. For the joconde sponge, heat the oven to 220C/425F/Fan 200C/Gas 7. Grease and line a 33x23cm/13x9in Swiss roll tin with baking parchment. Whisk the egg whites in a bowl until stiff peaks form when the whisk is removed from the bowl. Add the caster sugar, one teaspoon at a time, whisking between each addition to make a glossy meringue. Cover with cling film and set aside. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Tip the ground almonds and icing sugar into the bowl of a free-standing food mixer and add the whole eggs. Whisk together for 3-5 minutes, or until doubled in volume. Fold in the flour, and then gently fold in the meringue in three separate batches. Pour the melted butter down the side of the bowl and fold in, until incorporated. Tip the mixture into the prepared tin and level the surface with a palette knife. Bake for 5-7 minutes until pale, golden-brown and springy to touch. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely. Place a sheet of baking parchment over a cooling rack and turn the cake out onto it. Peel off the baking parchment from the base of the cake and leave to cool completely. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and leave to set. For the chocolate ganache, pour the cream into a small pan and heat until just bubbling. Remove from the heat and add the chocolate. Stir until all the chocolate has melted and mixture is smooth and glossy. Pour into a bowl and leave to set. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. For the crème au beurre, place the egg yolks in the bowl of a food mixer with the whisk attached. In a pan over a gentle heat, dissolve the sugar in three tablespoons of water and then boil it steadily until the syrup reaches 110C/225F on a sugar thermometer. With the food mixer running, slowly pour the syrup over the egg yolks. Continue whisking until the mixture is thick and mousse-like. Add the butter, a little at a time, whisking continuously and finally add the vanilla paste. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in half vertically, so that you have four sponges. To assemble, slice the cooled sponge horizontally so you have two 33x23cm/13x9in sponges. Cut each of the sponges in half vertically, so that you have four sponges. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the crème au beurre. Top with another sponge and brush with one-quarter of the kirsch syrup. Spread over the chocolate ganache. Place one of the sponges on a cake board and brush with one-quarter of the kirsch syrup. Spread over one-third of the crème au beurre. Top with another sponge and brush with one-quarter of the kirsch syrup. Spread over the chocolate ganache. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over another third of the crème au beurre and top with the final sponge. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Top with a third sponge and brush with another one-quarter of the kirsch syrup. Spread over another third of the crème au beurre and top with the final sponge. Brush with the remaining kirsch syrup and spread with the remaining crème au beurre. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers. Arrange the raspberries over the top in rows and brush over the melted jam to glaze. Refrigerate the opera cake for two hours to set the layers and make it easier to trim. Trim the edges using a sharp knife to reveal the layers."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad525eb3bdbfd0cc0156e"
} | 0d2c583d8dadd3527955e245ae5155ff09e0e6ba953861a5c15f341439723204 | Pretzels recipe
Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk mixture gradually to the flour and mix until a dough is formed. Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy. Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Leave the other half plain. Place both doughs into separate oiled bowls, cover, and leave to prove until doubled in size (about 45 minutes).Preheat the oven to 200C/400F/Gas 6.Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Each piece should be about 40-50cm/16-20in in length. You may need to roll out each of the strands just part way at first, then rest them, allowing the glutens to relax, before continuing to roll them out to their full length. This can help to prevent the strands springing back and creating unevenly shaped pieces. As you roll out the ropes you should apply some pressure to the dough, working from the middle outwards, pushing out any air bubbles that may have formed in the dough.The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them either side of the central bulge. You may find a little dab of water helps to stick the ends to the pretzel. Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You should now have a classic pretzel shape with three equally spaced sections. Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins. Press down lightly to seal, without misshaping the pretzel. Work quickly to shape all 12 pretzels.Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds. Gently remove and place on a baking tray, keeping the different flavours separate. While the plain dough is still wet from the water, sprinkle over the salt and sesame seeds.With a sharp knife, make a deep slash into the thickest part of the dough.Bake in the oven for 20-25 minutes, or until they are a deep brown colour. Meanwhile make the glaze for the sweet pretzels. Put the orange juice into a saucepan and add 100g/3½oz sugar. Add the zest, and bring up to the boil. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining sugar. Continue to cook the syrup until reduced in volume and sticky. Pass through a fine sieve.Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied zest. Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk mixture gradually to the flour and mix until a dough is formed. Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk mixture gradually to the flour and mix until a dough is formed. Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy. Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy. Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Leave the other half plain. Place both doughs into separate oiled bowls, cover, and leave to prove until doubled in size (about 45 minutes). Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Leave the other half plain. Place both doughs into separate oiled bowls, cover, and leave to prove until doubled in size (about 45 minutes). Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Each piece should be about 40-50cm/16-20in in length. You may need to roll out each of the strands just part way at first, then rest them, allowing the glutens to relax, before continuing to roll them out to their full length. This can help to prevent the strands springing back and creating unevenly shaped pieces. As you roll out the ropes you should apply some pressure to the dough, working from the middle outwards, pushing out any air bubbles that may have formed in the dough. Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Each piece should be about 40-50cm/16-20in in length. You may need to roll out each of the strands just part way at first, then rest them, allowing the glutens to relax, before continuing to roll them out to their full length. This can help to prevent the strands springing back and creating unevenly shaped pieces. As you roll out the ropes you should apply some pressure to the dough, working from the middle outwards, pushing out any air bubbles that may have formed in the dough. The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them either side of the central bulge. You may find a little dab of water helps to stick the ends to the pretzel. Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You should now have a classic pretzel shape with three equally spaced sections. The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them either side of the central bulge. You may find a little dab of water helps to stick the ends to the pretzel. Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You should now have a classic pretzel shape with three equally spaced sections. Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins. Press down lightly to seal, without misshaping the pretzel. Work quickly to shape all 12 pretzels. Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins. Press down lightly to seal, without misshaping the pretzel. Work quickly to shape all 12 pretzels. Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds. Gently remove and place on a baking tray, keeping the different flavours separate. While the plain dough is still wet from the water, sprinkle over the salt and sesame seeds. Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds. Gently remove and place on a baking tray, keeping the different flavours separate. While the plain dough is still wet from the water, sprinkle over the salt and sesame seeds. With a sharp knife, make a deep slash into the thickest part of the dough. With a sharp knife, make a deep slash into the thickest part of the dough. Bake in the oven for 20-25 minutes, or until they are a deep brown colour. Bake in the oven for 20-25 minutes, or until they are a deep brown colour. Meanwhile make the glaze for the sweet pretzels. Put the orange juice into a saucepan and add 100g/3½oz sugar. Add the zest, and bring up to the boil. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining sugar. Continue to cook the syrup until reduced in volume and sticky. Pass through a fine sieve. Meanwhile make the glaze for the sweet pretzels. Put the orange juice into a saucepan and add 100g/3½oz sugar. Add the zest, and bring up to the boil. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining sugar. Continue to cook the syrup until reduced in volume and sticky. Pass through a fine sieve. Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied zest. Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied zest. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/pretzels_71296",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pretzels recipe",
"content": "Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk mixture gradually to the flour and mix until a dough is formed. Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy. Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Leave the other half plain. Place both doughs into separate oiled bowls, cover, and leave to prove until doubled in size (about 45 minutes).Preheat the oven to 200C/400F/Gas 6.Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Each piece should be about 40-50cm/16-20in in length. You may need to roll out each of the strands just part way at first, then rest them, allowing the glutens to relax, before continuing to roll them out to their full length. This can help to prevent the strands springing back and creating unevenly shaped pieces. As you roll out the ropes you should apply some pressure to the dough, working from the middle outwards, pushing out any air bubbles that may have formed in the dough.The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them either side of the central bulge. You may find a little dab of water helps to stick the ends to the pretzel. Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You should now have a classic pretzel shape with three equally spaced sections. Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins. Press down lightly to seal, without misshaping the pretzel. Work quickly to shape all 12 pretzels.Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds. Gently remove and place on a baking tray, keeping the different flavours separate. While the plain dough is still wet from the water, sprinkle over the salt and sesame seeds.With a sharp knife, make a deep slash into the thickest part of the dough.Bake in the oven for 20-25 minutes, or until they are a deep brown colour. Meanwhile make the glaze for the sweet pretzels. Put the orange juice into a saucepan and add 100g/3½oz sugar. Add the zest, and bring up to the boil. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining sugar. Continue to cook the syrup until reduced in volume and sticky. Pass through a fine sieve.Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied zest. Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk mixture gradually to the flour and mix until a dough is formed. Add the flour, salt, yeast and butter to a bowl. In a jug, add the malt extract to the milk and stir to dissolve. Add the milk mixture gradually to the flour and mix until a dough is formed. Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy. Turn the dough out onto a clean work surface and knead. The dough should be stiff but not sticky, and shouldn’t need any extra flour to knead. Continue for 10 minutes, or until the dough is smooth and glossy. Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Leave the other half plain. Place both doughs into separate oiled bowls, cover, and leave to prove until doubled in size (about 45 minutes). Divide the dough in half. To one half, add the zest of two oranges and the poppy seeds, and mix through, ensuring even distribution. Leave the other half plain. Place both doughs into separate oiled bowls, cover, and leave to prove until doubled in size (about 45 minutes). Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Each piece should be about 40-50cm/16-20in in length. You may need to roll out each of the strands just part way at first, then rest them, allowing the glutens to relax, before continuing to roll them out to their full length. This can help to prevent the strands springing back and creating unevenly shaped pieces. As you roll out the ropes you should apply some pressure to the dough, working from the middle outwards, pushing out any air bubbles that may have formed in the dough. Once proved, turn both the doughs out and divide each one into six equal pieces. Using your hands, take each piece, and roll the dough into a long sausage shape, tapering the ends, and creating a slight bulge in the middle. Each piece should be about 40-50cm/16-20in in length. You may need to roll out each of the strands just part way at first, then rest them, allowing the glutens to relax, before continuing to roll them out to their full length. This can help to prevent the strands springing back and creating unevenly shaped pieces. As you roll out the ropes you should apply some pressure to the dough, working from the middle outwards, pushing out any air bubbles that may have formed in the dough. The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them either side of the central bulge. You may find a little dab of water helps to stick the ends to the pretzel. Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You should now have a classic pretzel shape with three equally spaced sections. The traditional and quickest way to shape a pretzel is to take hold of each end of the strand and lift it into the air to create a U-shape. Then, without letting go of the ends, and in one swift movement, flip the centre of the U, propelling it to form a double twist. Lay it back down on the work bench and lightly press the tapered ends onto the opposite sides of the pretzel, attaching them either side of the central bulge. You may find a little dab of water helps to stick the ends to the pretzel. Carefully flip the pretzels over and onto a baking tray lined with parchment paper, so that the ends are now face down. You should now have a classic pretzel shape with three equally spaced sections. Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins. Press down lightly to seal, without misshaping the pretzel. Work quickly to shape all 12 pretzels. Alternatively, shape each rope into a wide U-shape on the work bench. Take the two ends and manually twist them around each other twice before fixing the tapered end pieces to the opposite sides of the pretzel underneath the main circle of the pretzel so that you can’t see the joins. Press down lightly to seal, without misshaping the pretzel. Work quickly to shape all 12 pretzels. Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds. Gently remove and place on a baking tray, keeping the different flavours separate. While the plain dough is still wet from the water, sprinkle over the salt and sesame seeds. Add the bicarbonate of soda to 7 litres/12½pints of boiling water, and gently drop each pretzel into the boiling water for approximately five seconds. Gently remove and place on a baking tray, keeping the different flavours separate. While the plain dough is still wet from the water, sprinkle over the salt and sesame seeds. With a sharp knife, make a deep slash into the thickest part of the dough. With a sharp knife, make a deep slash into the thickest part of the dough. Bake in the oven for 20-25 minutes, or until they are a deep brown colour. Bake in the oven for 20-25 minutes, or until they are a deep brown colour. Meanwhile make the glaze for the sweet pretzels. Put the orange juice into a saucepan and add 100g/3½oz sugar. Add the zest, and bring up to the boil. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining sugar. Continue to cook the syrup until reduced in volume and sticky. Pass through a fine sieve. Meanwhile make the glaze for the sweet pretzels. Put the orange juice into a saucepan and add 100g/3½oz sugar. Add the zest, and bring up to the boil. Boil for one minute, then remove the zest using a slotted spoon and roll it in the remaining sugar. Continue to cook the syrup until reduced in volume and sticky. Pass through a fine sieve. Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied zest. Place the baked pretzels on a wire cooling rack, brush the sweet pretzels with the syrup glaze and sprinkle over the candied zest."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad525eb3bdbfd0cc0156f"
} | baee322e80908c1d226a00a300cdb37fd4c57daeda8eaf4d20bff73a12208a88 | Roast turkey crown recipe
An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastleglessturkey_13963_16x9.jpg This is how to cook a roast turkey crown to ensure moist, tender meat with minimum faff. The crispy bacon is the perfect accompaniment to the roast turkey. Use our roasting calculator to work out the exact turkey cooking times and temperatures. 1 turkey breast crown (a wingless, legless turkey)50g/2oz buttersalt and pepperabout 10 rashers streaky bacon 1 turkey breast crown (a wingless, legless turkey) 50g/2oz butter salt and pepper about 10 rashers streaky bacon Method Preheat the oven to 220C/200C Fan/Gas 7.Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through.Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt.Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/160C Fan/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total.Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through. Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through. Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt. Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt. Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/160C Fan/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total. Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/160C Fan/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total. Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing. Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roastleglessturkey_13963",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast turkey crown recipe",
"content": "An average of 3.9 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roastleglessturkey_13963_16x9.jpg This is how to cook a roast turkey crown to ensure moist, tender meat with minimum faff. The crispy bacon is the perfect accompaniment to the roast turkey. Use our roasting calculator to work out the exact turkey cooking times and temperatures. 1 turkey breast crown (a wingless, legless turkey)50g/2oz buttersalt and pepperabout 10 rashers streaky bacon 1 turkey breast crown (a wingless, legless turkey) 50g/2oz butter salt and pepper about 10 rashers streaky bacon Method Preheat the oven to 220C/200C Fan/Gas 7.Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through.Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt.Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/160C Fan/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total.Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through. Rub the butter all over the bird and season well with salt and freshly ground black pepper. Then lay the bacon rashers over the bird, more or less covering it completely. The job of the bacon is twofold: to help keep the breast basted without you having to open (and therefore cool) the oven every ten minutes; and to buy you time, so the skin doesn't burn before the breast is cooked through. Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt. Place the bird in a roasting tray in the centre of the oven. Cook on this high heat for 25-30 minutes until the bacon is almost burnt. Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/160C Fan/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total. Remove the bacon from the breast of the bird and put on one side. Baste the breast of the bird with the fat and juices in the pan and return to the oven. Turn down the oven to 180C/160C Fan/Gas 4 and continue to cook for about 12 minutes per 1kg/2¼lb, protecting the skin with buttered foil only if it seems to need it. Cook until the juices run clear when the thickest part of the breast is pierced with a skewer and the skin is brown and crispy. Cooked like this even a big bird (say 6-7kg/13½-15¾lb legless weight) shouldn't take more than 1½-2 hours in total. Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing. Serve slices of roast turkey breast and spoonfuls of the leg meat in their rich gravy, with all the usual trimmings: roast potatoes, bread sauce, steamed sprouts, chipolatas wrapped in bacon and stuffing."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad525eb3bdbfd0cc01570"
} | af427485f5bbf132c2e17f66bf120f83088eae82731a9fe45f66407ee7d0a500 | Nigella's turkey breast with Christmas stuffing recipe
Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots.Squeeze the sausagemeat out of its skins, add to the pan and break it up – using a wooden fork and spatula for ease – turning it in the hot pan until it loses its pinkness. This will take about five minutes.Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with cling film and put in the fridge for up to two days at this stage.When you are ready to stuff the turkey breast, take the bowl of sausagement out of the fridge.Preheat the oven to 200C/400F/Gas 6.Uncover the bowl of sausagemeat, add the eggs, parmesan and breadcrumbs and – I use my hands for this – mix well.Lay the butterflied turkey joint out in front of you. It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint.Carefully, in one swift but steady movement, fold one ‘wing’ over the other to close the joint, and then sit the turkey on a large roasting tin, breast bone (or where the breast bone would be) uppermost as it would look were it the whole bird, with the pointier bit furthest away from you. Thread two skewers through the base – i.e., the widest part that is nearer you – to keep it closed and smear it all over with the duck or goose fat.Roast the turkey breast for 2-2½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 75C. (If you’re leaving it to rest, as you should or to cool, you could take it out at 73C – it wil retain heat and continue to cook for a short while once out of the oven.)Flex your muscles, then lift out onto a carving board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a buffet.Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1-2cm/½-1in, to keep the stuffing intact within the slice.As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous. Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots. Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots. Squeeze the sausagemeat out of its skins, add to the pan and break it up – using a wooden fork and spatula for ease – turning it in the hot pan until it loses its pinkness. This will take about five minutes. Squeeze the sausagemeat out of its skins, add to the pan and break it up – using a wooden fork and spatula for ease – turning it in the hot pan until it loses its pinkness. This will take about five minutes. Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with cling film and put in the fridge for up to two days at this stage. Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with cling film and put in the fridge for up to two days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausagement out of the fridge. When you are ready to stuff the turkey breast, take the bowl of sausagement out of the fridge. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Uncover the bowl of sausagemeat, add the eggs, parmesan and breadcrumbs and – I use my hands for this – mix well. Uncover the bowl of sausagemeat, add the eggs, parmesan and breadcrumbs and – I use my hands for this – mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint. Carefully, in one swift but steady movement, fold one ‘wing’ over the other to close the joint, and then sit the turkey on a large roasting tin, breast bone (or where the breast bone would be) uppermost as it would look were it the whole bird, with the pointier bit furthest away from you. Thread two skewers through the base – i.e., the widest part that is nearer you – to keep it closed and smear it all over with the duck or goose fat. Carefully, in one swift but steady movement, fold one ‘wing’ over the other to close the joint, and then sit the turkey on a large roasting tin, breast bone (or where the breast bone would be) uppermost as it would look were it the whole bird, with the pointier bit furthest away from you. Thread two skewers through the base – i.e., the widest part that is nearer you – to keep it closed and smear it all over with the duck or goose fat. Roast the turkey breast for 2-2½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 75C. (If you’re leaving it to rest, as you should or to cool, you could take it out at 73C – it wil retain heat and continue to cook for a short while once out of the oven.) Roast the turkey breast for 2-2½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 75C. (If you’re leaving it to rest, as you should or to cool, you could take it out at 73C – it wil retain heat and continue to cook for a short while once out of the oven.) Flex your muscles, then lift out onto a carving board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a buffet. Flex your muscles, then lift out onto a carving board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a buffet. Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1-2cm/½-1in, to keep the stuffing intact within the slice. Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1-2cm/½-1in, to keep the stuffing intact within the slice. As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous. As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/turkey_breast_stuffed_43707",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Nigella's turkey breast with Christmas stuffing recipe",
"content": "Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots.Squeeze the sausagemeat out of its skins, add to the pan and break it up – using a wooden fork and spatula for ease – turning it in the hot pan until it loses its pinkness. This will take about five minutes.Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with cling film and put in the fridge for up to two days at this stage.When you are ready to stuff the turkey breast, take the bowl of sausagement out of the fridge.Preheat the oven to 200C/400F/Gas 6.Uncover the bowl of sausagemeat, add the eggs, parmesan and breadcrumbs and – I use my hands for this – mix well.Lay the butterflied turkey joint out in front of you. It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint.Carefully, in one swift but steady movement, fold one ‘wing’ over the other to close the joint, and then sit the turkey on a large roasting tin, breast bone (or where the breast bone would be) uppermost as it would look were it the whole bird, with the pointier bit furthest away from you. Thread two skewers through the base – i.e., the widest part that is nearer you – to keep it closed and smear it all over with the duck or goose fat.Roast the turkey breast for 2-2½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 75C. (If you’re leaving it to rest, as you should or to cool, you could take it out at 73C – it wil retain heat and continue to cook for a short while once out of the oven.)Flex your muscles, then lift out onto a carving board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a buffet.Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1-2cm/½-1in, to keep the stuffing intact within the slice.As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous. Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the cranberries and Marsala into a small saucepan and bring to a boil, then take off the heat and leave to one side. Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots. Put the oil into a large frying pan or similar heavy-based pan, and fry the shallots for a minute or so, then add the spices and shredded sage, turning them in the soft shallots. Squeeze the sausagemeat out of its skins, add to the pan and break it up – using a wooden fork and spatula for ease – turning it in the hot pan until it loses its pinkness. This will take about five minutes. Squeeze the sausagemeat out of its skins, add to the pan and break it up – using a wooden fork and spatula for ease – turning it in the hot pan until it loses its pinkness. This will take about five minutes. Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with cling film and put in the fridge for up to two days at this stage. Take the frying pan off the heat and turn the contents into a large bowl, mixing in the steeped cranberries and any Marsala clinging to them, and leave to cool. You can cover with cling film and put in the fridge for up to two days at this stage. When you are ready to stuff the turkey breast, take the bowl of sausagement out of the fridge. When you are ready to stuff the turkey breast, take the bowl of sausagement out of the fridge. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Uncover the bowl of sausagemeat, add the eggs, parmesan and breadcrumbs and – I use my hands for this – mix well. Uncover the bowl of sausagemeat, add the eggs, parmesan and breadcrumbs and – I use my hands for this – mix well. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint. Lay the butterflied turkey joint out in front of you. It really does look like a butterfly though admittedly a fleshy one. Spread the stuffing out first in the slight cavity in the centre of the butterfly and then outwards onto the wings though not going right up to the edge (or it will squodge out when cooking) but as evenly as possible over the whole joint. Carefully, in one swift but steady movement, fold one ‘wing’ over the other to close the joint, and then sit the turkey on a large roasting tin, breast bone (or where the breast bone would be) uppermost as it would look were it the whole bird, with the pointier bit furthest away from you. Thread two skewers through the base – i.e., the widest part that is nearer you – to keep it closed and smear it all over with the duck or goose fat. Carefully, in one swift but steady movement, fold one ‘wing’ over the other to close the joint, and then sit the turkey on a large roasting tin, breast bone (or where the breast bone would be) uppermost as it would look were it the whole bird, with the pointier bit furthest away from you. Thread two skewers through the base – i.e., the widest part that is nearer you – to keep it closed and smear it all over with the duck or goose fat. Roast the turkey breast for 2-2½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 75C. (If you’re leaving it to rest, as you should or to cool, you could take it out at 73C – it wil retain heat and continue to cook for a short while once out of the oven.) Roast the turkey breast for 2-2½ hours, then check it is cooked with a turkey or meat thermometer. When cooked, it should read 75C. (If you’re leaving it to rest, as you should or to cool, you could take it out at 73C – it wil retain heat and continue to cook for a short while once out of the oven.) Flex your muscles, then lift out onto a carving board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a buffet. Flex your muscles, then lift out onto a carving board, and leave to rest for at least 20 minutes. Or leave to get cold if you are eating it as part of a buffet. Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1-2cm/½-1in, to keep the stuffing intact within the slice. Cut through the whole joint in wide slices right across; they will need to be quite thick, at least 1-2cm/½-1in, to keep the stuffing intact within the slice. As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous. As you place it on table or sideboard, dot around it the condiments of your choice: I revert to Christmas in Italy here by putting a lusciously extravagant pot or two of Italian mostarda di Cremona on the table alongside: this is a hot and sweet preserve of mustardy candied fruits that gleam beautifully and taste both festive and fabulous."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad525eb3bdbfd0cc01571"
} | e3c66513bdb8a36a330981f2e1833604208266fa2da89859012010bb8da21659 | Christmas turkey crown with bacon lattice recipe
An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_turkey_crown_48767_16x9.jpg My Christmas turkey crown is perfect for a smaller gathering; it’s easy to carve, too. You can buy the crown on or off the bone: I prefer it on the bone as it gives more flavour and helps the crown stand upright. For this recipe you will need a large, deep roasting tin with a rack that fits in it (to sit the turkey on). 25g/1oz butter, softened1 tsp paprika 1 small lemon, zest finely grated1 large turkey crown, on the bone (about 3.5kg/7lb 11oz with wings, or 2.7kg/6lb without wings) 6 rashers smoked streaky bacon1 rosemary stalk 1 leek, thinly sliced450ml/16fl oz chicken stock200ml/7fl oz dry white winesalt and pepper 25g/1oz butter, softened 1 tsp paprika 1 small lemon, zest finely grated 1 large turkey crown, on the bone (about 3.5kg/7lb 11oz with wings, or 2.7kg/6lb without wings) 6 rashers smoked streaky bacon 1 rosemary stalk 1 leek, thinly sliced 450ml/16fl oz chicken stock 200ml/7fl oz dry white wine salt and pepper 3 tbsp plain flour 2 tsp redcurrant jellydash Worcestershire saucedash gravy browning 3 tbsp plain flour 2 tsp redcurrant jelly dash Worcestershire sauce dash gravy browning Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the butter, paprika and lemon zest in a small bowl, seasoning with salt and pepper.Pat the turkey skin dry using kitchen towel. Spread the butter mixture all over the breasts. Weave the bacon slices in a lattice pattern on top of the butter. Snip tiny sprigs of rosemary from the stalk and poke them through the bacon lattice into the breast skin, at random intervals.Scatter the leek slices in a large, deep roasting tin and pour over the stock and wine. Put a rack on top, sit the turkey crown on the rack and cover loosely with foil. Roast for 1 hour.Remove the foil and roast for a further 30 minutes, or until the turkey is golden-brown and cooked through. To test, insert a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Transfer the turkey to a board, cover with kitchen foil and towels, and rest for at least 20 minutes (and up to an hour). Reserve the roasting tin for making the gravy later.Strain the leeks, wine and stock through a sieve into a large jug. Discard the leeks. To make the gravy, skim off the fat from the top of the jug. Put about 3 tablespoons of the fat into the roasting tin. Put the tin over a medium heat and sprinkle in the flour, whisking until smooth. Gradually pour in the liquid from the jug, whisking continuously to make a smooth gravy. Whisk in the redcurrant jelly, Worcestershire sauce, gravy browning and any juices from the resting turkey, check the seasoning and pour into a serving jug.Carve thin slices of turkey and serve with the gravy. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the butter, paprika and lemon zest in a small bowl, seasoning with salt and pepper. Mix the butter, paprika and lemon zest in a small bowl, seasoning with salt and pepper. Pat the turkey skin dry using kitchen towel. Spread the butter mixture all over the breasts. Weave the bacon slices in a lattice pattern on top of the butter. Snip tiny sprigs of rosemary from the stalk and poke them through the bacon lattice into the breast skin, at random intervals. Pat the turkey skin dry using kitchen towel. Spread the butter mixture all over the breasts. Weave the bacon slices in a lattice pattern on top of the butter. Snip tiny sprigs of rosemary from the stalk and poke them through the bacon lattice into the breast skin, at random intervals. Scatter the leek slices in a large, deep roasting tin and pour over the stock and wine. Put a rack on top, sit the turkey crown on the rack and cover loosely with foil. Roast for 1 hour. Scatter the leek slices in a large, deep roasting tin and pour over the stock and wine. Put a rack on top, sit the turkey crown on the rack and cover loosely with foil. Roast for 1 hour. Remove the foil and roast for a further 30 minutes, or until the turkey is golden-brown and cooked through. To test, insert a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Transfer the turkey to a board, cover with kitchen foil and towels, and rest for at least 20 minutes (and up to an hour). Reserve the roasting tin for making the gravy later. Remove the foil and roast for a further 30 minutes, or until the turkey is golden-brown and cooked through. To test, insert a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Transfer the turkey to a board, cover with kitchen foil and towels, and rest for at least 20 minutes (and up to an hour). Reserve the roasting tin for making the gravy later. Strain the leeks, wine and stock through a sieve into a large jug. Discard the leeks. Strain the leeks, wine and stock through a sieve into a large jug. Discard the leeks. To make the gravy, skim off the fat from the top of the jug. Put about 3 tablespoons of the fat into the roasting tin. Put the tin over a medium heat and sprinkle in the flour, whisking until smooth. Gradually pour in the liquid from the jug, whisking continuously to make a smooth gravy. Whisk in the redcurrant jelly, Worcestershire sauce, gravy browning and any juices from the resting turkey, check the seasoning and pour into a serving jug. To make the gravy, skim off the fat from the top of the jug. Put about 3 tablespoons of the fat into the roasting tin. Put the tin over a medium heat and sprinkle in the flour, whisking until smooth. Gradually pour in the liquid from the jug, whisking continuously to make a smooth gravy. Whisk in the redcurrant jelly, Worcestershire sauce, gravy browning and any juices from the resting turkey, check the seasoning and pour into a serving jug. Carve thin slices of turkey and serve with the gravy. Carve thin slices of turkey and serve with the gravy. Recipe tips Resting is important: it allows the juices to settle and therefore stops the meat from drying out. To make the gravy, use a small balloon whisk, continuously whisking as the liquid is added, otherwise it may become lumpy. Carve using a sharp, long-bladed knife, ideally taking thin slices lengthways either side of the breast bone. Turkey crowns can be purchased with or without the wings. The wings can help the crown sit better in the roasting tray and are useful for making gravy. Supermarket turkeys rarely include the wings, so you'll probably need to buy yours from a butcher if you want them. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/christmas_turkey_crown_48767",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas turkey crown with bacon lattice recipe",
"content": "An average of 4.0 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_turkey_crown_48767_16x9.jpg My Christmas turkey crown is perfect for a smaller gathering; it’s easy to carve, too. You can buy the crown on or off the bone: I prefer it on the bone as it gives more flavour and helps the crown stand upright. For this recipe you will need a large, deep roasting tin with a rack that fits in it (to sit the turkey on). 25g/1oz butter, softened1 tsp paprika 1 small lemon, zest finely grated1 large turkey crown, on the bone (about 3.5kg/7lb 11oz with wings, or 2.7kg/6lb without wings) 6 rashers smoked streaky bacon1 rosemary stalk 1 leek, thinly sliced450ml/16fl oz chicken stock200ml/7fl oz dry white winesalt and pepper 25g/1oz butter, softened 1 tsp paprika 1 small lemon, zest finely grated 1 large turkey crown, on the bone (about 3.5kg/7lb 11oz with wings, or 2.7kg/6lb without wings) 6 rashers smoked streaky bacon 1 rosemary stalk 1 leek, thinly sliced 450ml/16fl oz chicken stock 200ml/7fl oz dry white wine salt and pepper 3 tbsp plain flour 2 tsp redcurrant jellydash Worcestershire saucedash gravy browning 3 tbsp plain flour 2 tsp redcurrant jelly dash Worcestershire sauce dash gravy browning Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the butter, paprika and lemon zest in a small bowl, seasoning with salt and pepper.Pat the turkey skin dry using kitchen towel. Spread the butter mixture all over the breasts. Weave the bacon slices in a lattice pattern on top of the butter. Snip tiny sprigs of rosemary from the stalk and poke them through the bacon lattice into the breast skin, at random intervals.Scatter the leek slices in a large, deep roasting tin and pour over the stock and wine. Put a rack on top, sit the turkey crown on the rack and cover loosely with foil. Roast for 1 hour.Remove the foil and roast for a further 30 minutes, or until the turkey is golden-brown and cooked through. To test, insert a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Transfer the turkey to a board, cover with kitchen foil and towels, and rest for at least 20 minutes (and up to an hour). Reserve the roasting tin for making the gravy later.Strain the leeks, wine and stock through a sieve into a large jug. Discard the leeks. To make the gravy, skim off the fat from the top of the jug. Put about 3 tablespoons of the fat into the roasting tin. Put the tin over a medium heat and sprinkle in the flour, whisking until smooth. Gradually pour in the liquid from the jug, whisking continuously to make a smooth gravy. Whisk in the redcurrant jelly, Worcestershire sauce, gravy browning and any juices from the resting turkey, check the seasoning and pour into a serving jug.Carve thin slices of turkey and serve with the gravy. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the butter, paprika and lemon zest in a small bowl, seasoning with salt and pepper. Mix the butter, paprika and lemon zest in a small bowl, seasoning with salt and pepper. Pat the turkey skin dry using kitchen towel. Spread the butter mixture all over the breasts. Weave the bacon slices in a lattice pattern on top of the butter. Snip tiny sprigs of rosemary from the stalk and poke them through the bacon lattice into the breast skin, at random intervals. Pat the turkey skin dry using kitchen towel. Spread the butter mixture all over the breasts. Weave the bacon slices in a lattice pattern on top of the butter. Snip tiny sprigs of rosemary from the stalk and poke them through the bacon lattice into the breast skin, at random intervals. Scatter the leek slices in a large, deep roasting tin and pour over the stock and wine. Put a rack on top, sit the turkey crown on the rack and cover loosely with foil. Roast for 1 hour. Scatter the leek slices in a large, deep roasting tin and pour over the stock and wine. Put a rack on top, sit the turkey crown on the rack and cover loosely with foil. Roast for 1 hour. Remove the foil and roast for a further 30 minutes, or until the turkey is golden-brown and cooked through. To test, insert a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Transfer the turkey to a board, cover with kitchen foil and towels, and rest for at least 20 minutes (and up to an hour). Reserve the roasting tin for making the gravy later. Remove the foil and roast for a further 30 minutes, or until the turkey is golden-brown and cooked through. To test, insert a skewer into the thickest part of the meat – if the juices run clear, the bird is cooked. Transfer the turkey to a board, cover with kitchen foil and towels, and rest for at least 20 minutes (and up to an hour). Reserve the roasting tin for making the gravy later. Strain the leeks, wine and stock through a sieve into a large jug. Discard the leeks. Strain the leeks, wine and stock through a sieve into a large jug. Discard the leeks. To make the gravy, skim off the fat from the top of the jug. Put about 3 tablespoons of the fat into the roasting tin. Put the tin over a medium heat and sprinkle in the flour, whisking until smooth. Gradually pour in the liquid from the jug, whisking continuously to make a smooth gravy. Whisk in the redcurrant jelly, Worcestershire sauce, gravy browning and any juices from the resting turkey, check the seasoning and pour into a serving jug. To make the gravy, skim off the fat from the top of the jug. Put about 3 tablespoons of the fat into the roasting tin. Put the tin over a medium heat and sprinkle in the flour, whisking until smooth. Gradually pour in the liquid from the jug, whisking continuously to make a smooth gravy. Whisk in the redcurrant jelly, Worcestershire sauce, gravy browning and any juices from the resting turkey, check the seasoning and pour into a serving jug. Carve thin slices of turkey and serve with the gravy. Carve thin slices of turkey and serve with the gravy. Recipe tips Resting is important: it allows the juices to settle and therefore stops the meat from drying out. To make the gravy, use a small balloon whisk, continuously whisking as the liquid is added, otherwise it may become lumpy. Carve using a sharp, long-bladed knife, ideally taking thin slices lengthways either side of the breast bone. Turkey crowns can be purchased with or without the wings. The wings can help the crown sit better in the roasting tray and are useful for making gravy. Supermarket turkeys rarely include the wings, so you'll probably need to buy yours from a butcher if you want them."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad526eb3bdbfd0cc01572"
} | e382f180faa4ae777d655fb667da1b28e7709a4bc2b9c4c9d7b044ce3af6ffee | Blueberry and blackberry pie with clotted cream recipe
An average of 0.0 out of 5 stars from 0 ratings 350g/12oz readymade shortcrust pastry225g/8oz blueberries225g/8oz blackberries½ lemon, juice and zest½ tsp ground cinnamon25g/1oz demerara sugar1 free-range egg, lightly beaten4 tbsp apricot jam4 tbsp water150g/5oz clotted cream, to serve 350g/12oz readymade shortcrust pastry 225g/8oz blueberries 225g/8oz blackberries ½ lemon, juice and zest ½ tsp ground cinnamon 25g/1oz demerara sugar 1 free-range egg, lightly beaten 4 tbsp apricot jam 4 tbsp water 150g/5oz clotted cream, to serve Method Preheat the oven to 200C/400F/Gas 6.Grease and flour four dariole moulds.Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie.In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet.Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Brush with egg and cook for about 20 to 30 minutes, until the top is browned.Once cooked, allow to rest, before removing from the mould. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Serve with clotted cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Grease and flour four dariole moulds. Grease and flour four dariole moulds. Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie. Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie. In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet. In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet. Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Brush with egg and cook for about 20 to 30 minutes, until the top is browned. Brush with egg and cook for about 20 to 30 minutes, until the top is browned. Once cooked, allow to rest, before removing from the mould. Once cooked, allow to rest, before removing from the mould. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Serve with clotted cream. Serve with clotted cream. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/blueberryandblackber_83914",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Blueberry and blackberry pie with clotted cream recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings 350g/12oz readymade shortcrust pastry225g/8oz blueberries225g/8oz blackberries½ lemon, juice and zest½ tsp ground cinnamon25g/1oz demerara sugar1 free-range egg, lightly beaten4 tbsp apricot jam4 tbsp water150g/5oz clotted cream, to serve 350g/12oz readymade shortcrust pastry 225g/8oz blueberries 225g/8oz blackberries ½ lemon, juice and zest ½ tsp ground cinnamon 25g/1oz demerara sugar 1 free-range egg, lightly beaten 4 tbsp apricot jam 4 tbsp water 150g/5oz clotted cream, to serve Method Preheat the oven to 200C/400F/Gas 6.Grease and flour four dariole moulds.Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie.In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet.Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Brush with egg and cook for about 20 to 30 minutes, until the top is browned.Once cooked, allow to rest, before removing from the mould. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Serve with clotted cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Grease and flour four dariole moulds. Grease and flour four dariole moulds. Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie. Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie. In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet. In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet. Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Brush with egg and cook for about 20 to 30 minutes, until the top is browned. Brush with egg and cook for about 20 to 30 minutes, until the top is browned. Once cooked, allow to rest, before removing from the mould. Once cooked, allow to rest, before removing from the mould. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Serve with clotted cream. Serve with clotted cream."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad526eb3bdbfd0cc01573"
} | 352ee6b5e5ce052c531f7a38e2126186ff36cc5d20a854a854c8514671391518 | Baked rhubarb compôte recipe
An average of 5.0 out of 5 stars from 1 rating This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. 1 kilo/2lb 3oz forced or 'champagne' rhubarb 250g/8¾oz caster sugar1 vanilla pod, split lengthways (optional)butter, for greasing 1 kilo/2lb 3oz forced or 'champagne' rhubarb 250g/8¾oz caster sugar 1 vanilla pod, split lengthways (optional) butter, for greasing Method Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Leave to macerate for a minimum of one hour or overnight if possible.Preheat oven to 170C/325F/ Gas 3.Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Remove from oven and leave until cool before uncovering. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Leave to macerate for a minimum of one hour or overnight if possible. Leave to macerate for a minimum of one hour or overnight if possible. Preheat oven to 170C/325F/ Gas 3. Preheat oven to 170C/325F/ Gas 3. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Remove from oven and leave until cool before uncovering. Remove from oven and leave until cool before uncovering. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bakedrhubarbcompote_73685",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked rhubarb compôte recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. 1 kilo/2lb 3oz forced or 'champagne' rhubarb 250g/8¾oz caster sugar1 vanilla pod, split lengthways (optional)butter, for greasing 1 kilo/2lb 3oz forced or 'champagne' rhubarb 250g/8¾oz caster sugar 1 vanilla pod, split lengthways (optional) butter, for greasing Method Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Leave to macerate for a minimum of one hour or overnight if possible.Preheat oven to 170C/325F/ Gas 3.Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Remove from oven and leave until cool before uncovering. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Leave to macerate for a minimum of one hour or overnight if possible. Leave to macerate for a minimum of one hour or overnight if possible. Preheat oven to 170C/325F/ Gas 3. Preheat oven to 170C/325F/ Gas 3. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Remove from oven and leave until cool before uncovering. Remove from oven and leave until cool before uncovering."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad527eb3bdbfd0cc01574"
} | ce284349444c50807887215e2797fea900b595a6f4ae71f67d16ad6b266034ed | Leek and potato strudel recipe
For the filo pastry, lightly oil a large bowl. Sift the flour, paprika and salt into a clean bowl and make a well in the centre. Add the egg and oil then gradually stir in 150ml/5fl oz water, or enough to make a soft dough.Lightly flour the work surface, turn out the dough and knead for 15 minutes (this dough is best kneaded by pulling it up from the counter and throwing it down - don’t leave it in contact with the counter for too long or it will stick). The dough is ready when it loses its stickiness and is elastic enough to be stretched by approximately 50cm. Place the dough in the oiled bowl, cover with cling film and leave to relax for an hour.For the leek and potato filling, steam the diced potatoes for approximately five minutes, or until they are cooked through but still hold their shape. Remove from the heat and set aside to cool. In a frying pan, cook the onions and leeks in a little olive oil until they are soft and the onions are translucent. Add the turmeric, chilli, harissa, potatoes, pistachios and cream to the pan. Remove from the heat, stir in the cheese and breadcrumbs, then season to taste with salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6, line a baking tray with parchment paper and cover the work surface with a table cloth generously dusted with flour. Melt the butter and use a rolling pin to roll out the dough to a thickness of 1cm/½in. Stretch the dough by hand taking care not to tear it, pull the dough gently by running your hands under the dough from the centre outwards. The finished dough should be very thin, transparent enough to read through and at least 50cm wide.Trim the dough edges with scissors to make a neat rectangle then scatter the dough liberally with melted butter from a flicked pastry brush.Place the cooled filling at one of the narrow ends of the pastry and, using the table cloth to help, gently roll up the strudel. Fold the pastry edges under the strudel and place on the lined baking tray. Curve into a horseshoe shape if it is too big for the tray.Sprinkle with melted butter and scatter over the paprika and nigella seeds. Bake on the top shelf of the oven for 30-40 minutes or until golden brown.To serve, blend the coriander with 50ml warmed olive oil in a food processor. Transfer the strudel to a serving plate. Place the cherry tomatoes on a baking tray and brush with oil. Use a blowtorch to char the tomato skin then arrange around the strudel with the rocket, radicchio and coriander oil blend. For the filo pastry, lightly oil a large bowl. Sift the flour, paprika and salt into a clean bowl and make a well in the centre. Add the egg and oil then gradually stir in 150ml/5fl oz water, or enough to make a soft dough. For the filo pastry, lightly oil a large bowl. Sift the flour, paprika and salt into a clean bowl and make a well in the centre. Add the egg and oil then gradually stir in 150ml/5fl oz water, or enough to make a soft dough. Lightly flour the work surface, turn out the dough and knead for 15 minutes (this dough is best kneaded by pulling it up from the counter and throwing it down - don’t leave it in contact with the counter for too long or it will stick). The dough is ready when it loses its stickiness and is elastic enough to be stretched by approximately 50cm. Place the dough in the oiled bowl, cover with cling film and leave to relax for an hour. Lightly flour the work surface, turn out the dough and knead for 15 minutes (this dough is best kneaded by pulling it up from the counter and throwing it down - don’t leave it in contact with the counter for too long or it will stick). The dough is ready when it loses its stickiness and is elastic enough to be stretched by approximately 50cm. Place the dough in the oiled bowl, cover with cling film and leave to relax for an hour. For the leek and potato filling, steam the diced potatoes for approximately five minutes, or until they are cooked through but still hold their shape. Remove from the heat and set aside to cool. For the leek and potato filling, steam the diced potatoes for approximately five minutes, or until they are cooked through but still hold their shape. Remove from the heat and set aside to cool. In a frying pan, cook the onions and leeks in a little olive oil until they are soft and the onions are translucent. Add the turmeric, chilli, harissa, potatoes, pistachios and cream to the pan. Remove from the heat, stir in the cheese and breadcrumbs, then season to taste with salt and freshly ground black pepper. In a frying pan, cook the onions and leeks in a little olive oil until they are soft and the onions are translucent. Add the turmeric, chilli, harissa, potatoes, pistachios and cream to the pan. Remove from the heat, stir in the cheese and breadcrumbs, then season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6, line a baking tray with parchment paper and cover the work surface with a table cloth generously dusted with flour. Preheat the oven to 200C/400F/Gas 6, line a baking tray with parchment paper and cover the work surface with a table cloth generously dusted with flour. Melt the butter and use a rolling pin to roll out the dough to a thickness of 1cm/½in. Stretch the dough by hand taking care not to tear it, pull the dough gently by running your hands under the dough from the centre outwards. The finished dough should be very thin, transparent enough to read through and at least 50cm wide. Melt the butter and use a rolling pin to roll out the dough to a thickness of 1cm/½in. Stretch the dough by hand taking care not to tear it, pull the dough gently by running your hands under the dough from the centre outwards. The finished dough should be very thin, transparent enough to read through and at least 50cm wide. Trim the dough edges with scissors to make a neat rectangle then scatter the dough liberally with melted butter from a flicked pastry brush. Trim the dough edges with scissors to make a neat rectangle then scatter the dough liberally with melted butter from a flicked pastry brush. Place the cooled filling at one of the narrow ends of the pastry and, using the table cloth to help, gently roll up the strudel. Fold the pastry edges under the strudel and place on the lined baking tray. Curve into a horseshoe shape if it is too big for the tray. Place the cooled filling at one of the narrow ends of the pastry and, using the table cloth to help, gently roll up the strudel. Fold the pastry edges under the strudel and place on the lined baking tray. Curve into a horseshoe shape if it is too big for the tray. Sprinkle with melted butter and scatter over the paprika and nigella seeds. Bake on the top shelf of the oven for 30-40 minutes or until golden brown. Sprinkle with melted butter and scatter over the paprika and nigella seeds. Bake on the top shelf of the oven for 30-40 minutes or until golden brown. To serve, blend the coriander with 50ml warmed olive oil in a food processor. Transfer the strudel to a serving plate. Place the cherry tomatoes on a baking tray and brush with oil. Use a blowtorch to char the tomato skin then arrange around the strudel with the rocket, radicchio and coriander oil blend. To serve, blend the coriander with 50ml warmed olive oil in a food processor. Transfer the strudel to a serving plate. Place the cherry tomatoes on a baking tray and brush with oil. Use a blowtorch to char the tomato skin then arrange around the strudel with the rocket, radicchio and coriander oil blend. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/leek_and_potato_strudel_70345",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Leek and potato strudel recipe",
"content": "For the filo pastry, lightly oil a large bowl. Sift the flour, paprika and salt into a clean bowl and make a well in the centre. Add the egg and oil then gradually stir in 150ml/5fl oz water, or enough to make a soft dough.Lightly flour the work surface, turn out the dough and knead for 15 minutes (this dough is best kneaded by pulling it up from the counter and throwing it down - don’t leave it in contact with the counter for too long or it will stick). The dough is ready when it loses its stickiness and is elastic enough to be stretched by approximately 50cm. Place the dough in the oiled bowl, cover with cling film and leave to relax for an hour.For the leek and potato filling, steam the diced potatoes for approximately five minutes, or until they are cooked through but still hold their shape. Remove from the heat and set aside to cool. In a frying pan, cook the onions and leeks in a little olive oil until they are soft and the onions are translucent. Add the turmeric, chilli, harissa, potatoes, pistachios and cream to the pan. Remove from the heat, stir in the cheese and breadcrumbs, then season to taste with salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6, line a baking tray with parchment paper and cover the work surface with a table cloth generously dusted with flour. Melt the butter and use a rolling pin to roll out the dough to a thickness of 1cm/½in. Stretch the dough by hand taking care not to tear it, pull the dough gently by running your hands under the dough from the centre outwards. The finished dough should be very thin, transparent enough to read through and at least 50cm wide.Trim the dough edges with scissors to make a neat rectangle then scatter the dough liberally with melted butter from a flicked pastry brush.Place the cooled filling at one of the narrow ends of the pastry and, using the table cloth to help, gently roll up the strudel. Fold the pastry edges under the strudel and place on the lined baking tray. Curve into a horseshoe shape if it is too big for the tray.Sprinkle with melted butter and scatter over the paprika and nigella seeds. Bake on the top shelf of the oven for 30-40 minutes or until golden brown.To serve, blend the coriander with 50ml warmed olive oil in a food processor. Transfer the strudel to a serving plate. Place the cherry tomatoes on a baking tray and brush with oil. Use a blowtorch to char the tomato skin then arrange around the strudel with the rocket, radicchio and coriander oil blend. For the filo pastry, lightly oil a large bowl. Sift the flour, paprika and salt into a clean bowl and make a well in the centre. Add the egg and oil then gradually stir in 150ml/5fl oz water, or enough to make a soft dough. For the filo pastry, lightly oil a large bowl. Sift the flour, paprika and salt into a clean bowl and make a well in the centre. Add the egg and oil then gradually stir in 150ml/5fl oz water, or enough to make a soft dough. Lightly flour the work surface, turn out the dough and knead for 15 minutes (this dough is best kneaded by pulling it up from the counter and throwing it down - don’t leave it in contact with the counter for too long or it will stick). The dough is ready when it loses its stickiness and is elastic enough to be stretched by approximately 50cm. Place the dough in the oiled bowl, cover with cling film and leave to relax for an hour. Lightly flour the work surface, turn out the dough and knead for 15 minutes (this dough is best kneaded by pulling it up from the counter and throwing it down - don’t leave it in contact with the counter for too long or it will stick). The dough is ready when it loses its stickiness and is elastic enough to be stretched by approximately 50cm. Place the dough in the oiled bowl, cover with cling film and leave to relax for an hour. For the leek and potato filling, steam the diced potatoes for approximately five minutes, or until they are cooked through but still hold their shape. Remove from the heat and set aside to cool. For the leek and potato filling, steam the diced potatoes for approximately five minutes, or until they are cooked through but still hold their shape. Remove from the heat and set aside to cool. In a frying pan, cook the onions and leeks in a little olive oil until they are soft and the onions are translucent. Add the turmeric, chilli, harissa, potatoes, pistachios and cream to the pan. Remove from the heat, stir in the cheese and breadcrumbs, then season to taste with salt and freshly ground black pepper. In a frying pan, cook the onions and leeks in a little olive oil until they are soft and the onions are translucent. Add the turmeric, chilli, harissa, potatoes, pistachios and cream to the pan. Remove from the heat, stir in the cheese and breadcrumbs, then season to taste with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6, line a baking tray with parchment paper and cover the work surface with a table cloth generously dusted with flour. Preheat the oven to 200C/400F/Gas 6, line a baking tray with parchment paper and cover the work surface with a table cloth generously dusted with flour. Melt the butter and use a rolling pin to roll out the dough to a thickness of 1cm/½in. Stretch the dough by hand taking care not to tear it, pull the dough gently by running your hands under the dough from the centre outwards. The finished dough should be very thin, transparent enough to read through and at least 50cm wide. Melt the butter and use a rolling pin to roll out the dough to a thickness of 1cm/½in. Stretch the dough by hand taking care not to tear it, pull the dough gently by running your hands under the dough from the centre outwards. The finished dough should be very thin, transparent enough to read through and at least 50cm wide. Trim the dough edges with scissors to make a neat rectangle then scatter the dough liberally with melted butter from a flicked pastry brush. Trim the dough edges with scissors to make a neat rectangle then scatter the dough liberally with melted butter from a flicked pastry brush. Place the cooled filling at one of the narrow ends of the pastry and, using the table cloth to help, gently roll up the strudel. Fold the pastry edges under the strudel and place on the lined baking tray. Curve into a horseshoe shape if it is too big for the tray. Place the cooled filling at one of the narrow ends of the pastry and, using the table cloth to help, gently roll up the strudel. Fold the pastry edges under the strudel and place on the lined baking tray. Curve into a horseshoe shape if it is too big for the tray. Sprinkle with melted butter and scatter over the paprika and nigella seeds. Bake on the top shelf of the oven for 30-40 minutes or until golden brown. Sprinkle with melted butter and scatter over the paprika and nigella seeds. Bake on the top shelf of the oven for 30-40 minutes or until golden brown. To serve, blend the coriander with 50ml warmed olive oil in a food processor. Transfer the strudel to a serving plate. Place the cherry tomatoes on a baking tray and brush with oil. Use a blowtorch to char the tomato skin then arrange around the strudel with the rocket, radicchio and coriander oil blend. To serve, blend the coriander with 50ml warmed olive oil in a food processor. Transfer the strudel to a serving plate. Place the cherry tomatoes on a baking tray and brush with oil. Use a blowtorch to char the tomato skin then arrange around the strudel with the rocket, radicchio and coriander oil blend."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad528eb3bdbfd0cc01575"
} | d00f5ef97509315ef26dd42288b7eacfe97f10b8f9065bf013781d8dd6ee5f14 | Spicy slow-cooked mutton recipe
For the spice mix, grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar.For the spiced mutton, rub the spice mix all over the mutton leg, then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film, then chill in the fridge overnight (or for at least 4 hours).Preheat the oven to 150C/130C Fan/Gas 2. Mix together the carrots, onions, garlic and chillies in a roasting tray. Pour over the red wine. Place the spiced mutton leg on top of the vegetables, then cover the tray with aluminium foil and roast in the oven for 3½-4 hours, or until the meat is tender and almost falling off the bone.Wrap the mutton in aluminium foil and set aside on a large chopping board, to rest. Keep warm.Meanwhile, pour the contents of the roasting tray into a jug, then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly, then season, to taste, with salt and freshly ground black pepper if needed.For the squash and chard, steam the butternut squash wedges for 18-20 minutes, or until tender. Transfer the steamed squash to a food processor, add a tablespoon of the olive oil, then season, to taste, with salt and freshly ground black pepper. Blend to a smooth purée.Heat the remaining tablespoon of oil to a large frying pan set over a medium heat. Add the chard and stir-fry for 1-2 minutes, or until just wilted.To serve, spoon the squash purée into the centre of 4 serving plates and flatten into a circle using the back of a spoon. Carve the spiced mutton leg and place a few slices on top of each portion of squash. Spoon the wilted chard on top of the mutton. For the spice mix, grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar. For the spice mix, grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar. For the spiced mutton, rub the spice mix all over the mutton leg, then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film, then chill in the fridge overnight (or for at least 4 hours). For the spiced mutton, rub the spice mix all over the mutton leg, then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film, then chill in the fridge overnight (or for at least 4 hours). Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Mix together the carrots, onions, garlic and chillies in a roasting tray. Pour over the red wine. Place the spiced mutton leg on top of the vegetables, then cover the tray with aluminium foil and roast in the oven for 3½-4 hours, or until the meat is tender and almost falling off the bone. Mix together the carrots, onions, garlic and chillies in a roasting tray. Pour over the red wine. Place the spiced mutton leg on top of the vegetables, then cover the tray with aluminium foil and roast in the oven for 3½-4 hours, or until the meat is tender and almost falling off the bone. Wrap the mutton in aluminium foil and set aside on a large chopping board, to rest. Keep warm. Wrap the mutton in aluminium foil and set aside on a large chopping board, to rest. Keep warm. Meanwhile, pour the contents of the roasting tray into a jug, then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly, then season, to taste, with salt and freshly ground black pepper if needed. Meanwhile, pour the contents of the roasting tray into a jug, then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly, then season, to taste, with salt and freshly ground black pepper if needed. For the squash and chard, steam the butternut squash wedges for 18-20 minutes, or until tender. For the squash and chard, steam the butternut squash wedges for 18-20 minutes, or until tender. Transfer the steamed squash to a food processor, add a tablespoon of the olive oil, then season, to taste, with salt and freshly ground black pepper. Blend to a smooth purée. Transfer the steamed squash to a food processor, add a tablespoon of the olive oil, then season, to taste, with salt and freshly ground black pepper. Blend to a smooth purée. Heat the remaining tablespoon of oil to a large frying pan set over a medium heat. Add the chard and stir-fry for 1-2 minutes, or until just wilted. Heat the remaining tablespoon of oil to a large frying pan set over a medium heat. Add the chard and stir-fry for 1-2 minutes, or until just wilted. To serve, spoon the squash purée into the centre of 4 serving plates and flatten into a circle using the back of a spoon. Carve the spiced mutton leg and place a few slices on top of each portion of squash. Spoon the wilted chard on top of the mutton. To serve, spoon the squash purée into the centre of 4 serving plates and flatten into a circle using the back of a spoon. Carve the spiced mutton leg and place a few slices on top of each portion of squash. Spoon the wilted chard on top of the mutton. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spiced_slow-cooked_48143",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spicy slow-cooked mutton recipe",
"content": "For the spice mix, grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar.For the spiced mutton, rub the spice mix all over the mutton leg, then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film, then chill in the fridge overnight (or for at least 4 hours).Preheat the oven to 150C/130C Fan/Gas 2. Mix together the carrots, onions, garlic and chillies in a roasting tray. Pour over the red wine. Place the spiced mutton leg on top of the vegetables, then cover the tray with aluminium foil and roast in the oven for 3½-4 hours, or until the meat is tender and almost falling off the bone.Wrap the mutton in aluminium foil and set aside on a large chopping board, to rest. Keep warm.Meanwhile, pour the contents of the roasting tray into a jug, then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly, then season, to taste, with salt and freshly ground black pepper if needed.For the squash and chard, steam the butternut squash wedges for 18-20 minutes, or until tender. Transfer the steamed squash to a food processor, add a tablespoon of the olive oil, then season, to taste, with salt and freshly ground black pepper. Blend to a smooth purée.Heat the remaining tablespoon of oil to a large frying pan set over a medium heat. Add the chard and stir-fry for 1-2 minutes, or until just wilted.To serve, spoon the squash purée into the centre of 4 serving plates and flatten into a circle using the back of a spoon. Carve the spiced mutton leg and place a few slices on top of each portion of squash. Spoon the wilted chard on top of the mutton. For the spice mix, grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar. For the spice mix, grind all of the spice mix ingredients to a powder in a spice grinder or pestle and mortar. For the spiced mutton, rub the spice mix all over the mutton leg, then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film, then chill in the fridge overnight (or for at least 4 hours). For the spiced mutton, rub the spice mix all over the mutton leg, then season with plenty of salt and freshly ground black pepper. Cover loosely with cling film, then chill in the fridge overnight (or for at least 4 hours). Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Mix together the carrots, onions, garlic and chillies in a roasting tray. Pour over the red wine. Place the spiced mutton leg on top of the vegetables, then cover the tray with aluminium foil and roast in the oven for 3½-4 hours, or until the meat is tender and almost falling off the bone. Mix together the carrots, onions, garlic and chillies in a roasting tray. Pour over the red wine. Place the spiced mutton leg on top of the vegetables, then cover the tray with aluminium foil and roast in the oven for 3½-4 hours, or until the meat is tender and almost falling off the bone. Wrap the mutton in aluminium foil and set aside on a large chopping board, to rest. Keep warm. Wrap the mutton in aluminium foil and set aside on a large chopping board, to rest. Keep warm. Meanwhile, pour the contents of the roasting tray into a jug, then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly, then season, to taste, with salt and freshly ground black pepper if needed. Meanwhile, pour the contents of the roasting tray into a jug, then blend to a smooth purée using a hand-held blender. Return the purée to the roasting tray and heat over a medium heat on the stove-top. Stir in the redcurrant jelly, then season, to taste, with salt and freshly ground black pepper if needed. For the squash and chard, steam the butternut squash wedges for 18-20 minutes, or until tender. For the squash and chard, steam the butternut squash wedges for 18-20 minutes, or until tender. Transfer the steamed squash to a food processor, add a tablespoon of the olive oil, then season, to taste, with salt and freshly ground black pepper. Blend to a smooth purée. Transfer the steamed squash to a food processor, add a tablespoon of the olive oil, then season, to taste, with salt and freshly ground black pepper. Blend to a smooth purée. Heat the remaining tablespoon of oil to a large frying pan set over a medium heat. Add the chard and stir-fry for 1-2 minutes, or until just wilted. Heat the remaining tablespoon of oil to a large frying pan set over a medium heat. Add the chard and stir-fry for 1-2 minutes, or until just wilted. To serve, spoon the squash purée into the centre of 4 serving plates and flatten into a circle using the back of a spoon. Carve the spiced mutton leg and place a few slices on top of each portion of squash. Spoon the wilted chard on top of the mutton. To serve, spoon the squash purée into the centre of 4 serving plates and flatten into a circle using the back of a spoon. Carve the spiced mutton leg and place a few slices on top of each portion of squash. Spoon the wilted chard on top of the mutton."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad528eb3bdbfd0cc01576"
} | 9aedaa74052c31cf5532a10664e17de462ec16d4b706618487e67d54d579a6ed | Roast loin of pork with sage and onion Yorkshire pudding recipe
Before cooking the pork, remove the meat from the fridge and bring it to room temperature if necessary.For the pork, preheat the oven to its highest temperature. Pat the pork loin dry with kitchen paper. Place the meat onto a roasting tray.Roast the meat in the hot oven for 12-15 minutes, or until the skin begins to blister and the meat takes on some colour. Reduce the oven temperature to 170C/150 Fan/Gas 3 and continue to cook the meat for a further 1 hour, or until completely cooked through. (The pork is cooked through if the juices run clear if pierced in the thickest part with a skewer.) Transfer the pork loin to a chopping board and remove the skin in one piece using a sharp knife. Wrap the pork tightly in aluminium foil and set aside to rest. Increase the oven temperature to 190C/170 Fan/Gas 5.While the meat rests, place the skin onto a baking tray and sprinkle all over with salt. Cook in the oven for 18-20 minutes, or until golden-brown and very crisp, then remove from the oven.For the roast potatoes, pour enough rapeseed oil into a deep-sided roasting tray to reach 0.5cm/½in up the sides. Carefully transfer the tray to the oven to heat the oil - this should take 15-20 minutes.Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, until almost tender. Drain well, shaking the potatoes in the colander to roughen the edges.Carefully add the potatoes to the hot oil, as quickly as is safe to do so. (CAUTION: It is important the potatoes are dry before they are added to the oil - if they are wet the hot oil will spit. Take great care not to burn yourself.) Roast the potatoes for 30-40 minutes, turning a couple of times until golden-brown all over.For the Yorkshire puddings, divide the oil equally among the 12 holes of a muffin tin. Heat the oil in the oven for 15-20 minutes, until smoking hot.Whisk the milk and eggs together into a large bowl until well combined. Gradually sprinkle in the flour, whisking after each addition, until the mixture forms a smooth batter with the consistency of double cream. Add the dried sage and onion salt and whisk again. Transfer the batter to a large jug, then set aside to rest for 5 minutes.When the oil is very hot, carefully remove the muffin tin from the oven and pour enough batter into each of the wells to reach 1.5cm/½in up the sides. Return the muffin tin to the oven and cook the Yorkshire puddings for 18-20 minutes, or until risen, crisp and golden-brown.Meanwhile, for the mash, boil the swede and carrots in a pan of salted, boiling water for 25-30 minutes, or until tender. Drain well and mash with the butter until smooth. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the apple sauce, heat the butter in a lidded saucepan over a medium heat. When the butter is foaming, add the apple and a splash of cold water, then cover the pan with the lid. Reduce the heat to low and cook the apples for 12-15 minutes, or until completely tender. Just before serving, stir in the honey and salt. Beat the mixture until well combined but still retaining some texture.For the spring greens, heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season, to taste, with salt and freshly ground black pepper, then stir in the hazelnut pieces.To serve, slice the pork loin joint into 6 one-bone portions or cutlets. Serve the Yorkshire puddings, vegetables and apple sauce alongside. Before cooking the pork, remove the meat from the fridge and bring it to room temperature if necessary. Before cooking the pork, remove the meat from the fridge and bring it to room temperature if necessary. For the pork, preheat the oven to its highest temperature. Pat the pork loin dry with kitchen paper. Place the meat onto a roasting tray. For the pork, preheat the oven to its highest temperature. Pat the pork loin dry with kitchen paper. Place the meat onto a roasting tray. Roast the meat in the hot oven for 12-15 minutes, or until the skin begins to blister and the meat takes on some colour. Reduce the oven temperature to 170C/150 Fan/Gas 3 and continue to cook the meat for a further 1 hour, or until completely cooked through. (The pork is cooked through if the juices run clear if pierced in the thickest part with a skewer.) Roast the meat in the hot oven for 12-15 minutes, or until the skin begins to blister and the meat takes on some colour. Reduce the oven temperature to 170C/150 Fan/Gas 3 and continue to cook the meat for a further 1 hour, or until completely cooked through. (The pork is cooked through if the juices run clear if pierced in the thickest part with a skewer.) Transfer the pork loin to a chopping board and remove the skin in one piece using a sharp knife. Wrap the pork tightly in aluminium foil and set aside to rest. Transfer the pork loin to a chopping board and remove the skin in one piece using a sharp knife. Wrap the pork tightly in aluminium foil and set aside to rest. Increase the oven temperature to 190C/170 Fan/Gas 5. Increase the oven temperature to 190C/170 Fan/Gas 5. While the meat rests, place the skin onto a baking tray and sprinkle all over with salt. Cook in the oven for 18-20 minutes, or until golden-brown and very crisp, then remove from the oven. While the meat rests, place the skin onto a baking tray and sprinkle all over with salt. Cook in the oven for 18-20 minutes, or until golden-brown and very crisp, then remove from the oven. For the roast potatoes, pour enough rapeseed oil into a deep-sided roasting tray to reach 0.5cm/½in up the sides. Carefully transfer the tray to the oven to heat the oil - this should take 15-20 minutes. For the roast potatoes, pour enough rapeseed oil into a deep-sided roasting tray to reach 0.5cm/½in up the sides. Carefully transfer the tray to the oven to heat the oil - this should take 15-20 minutes. Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, until almost tender. Drain well, shaking the potatoes in the colander to roughen the edges. Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, until almost tender. Drain well, shaking the potatoes in the colander to roughen the edges. Carefully add the potatoes to the hot oil, as quickly as is safe to do so. (CAUTION: It is important the potatoes are dry before they are added to the oil - if they are wet the hot oil will spit. Take great care not to burn yourself.) Roast the potatoes for 30-40 minutes, turning a couple of times until golden-brown all over. Carefully add the potatoes to the hot oil, as quickly as is safe to do so. (CAUTION: It is important the potatoes are dry before they are added to the oil - if they are wet the hot oil will spit. Take great care not to burn yourself.) Roast the potatoes for 30-40 minutes, turning a couple of times until golden-brown all over. For the Yorkshire puddings, divide the oil equally among the 12 holes of a muffin tin. Heat the oil in the oven for 15-20 minutes, until smoking hot. For the Yorkshire puddings, divide the oil equally among the 12 holes of a muffin tin. Heat the oil in the oven for 15-20 minutes, until smoking hot. Whisk the milk and eggs together into a large bowl until well combined. Gradually sprinkle in the flour, whisking after each addition, until the mixture forms a smooth batter with the consistency of double cream. Add the dried sage and onion salt and whisk again. Transfer the batter to a large jug, then set aside to rest for 5 minutes. Whisk the milk and eggs together into a large bowl until well combined. Gradually sprinkle in the flour, whisking after each addition, until the mixture forms a smooth batter with the consistency of double cream. Add the dried sage and onion salt and whisk again. Transfer the batter to a large jug, then set aside to rest for 5 minutes. When the oil is very hot, carefully remove the muffin tin from the oven and pour enough batter into each of the wells to reach 1.5cm/½in up the sides. Return the muffin tin to the oven and cook the Yorkshire puddings for 18-20 minutes, or until risen, crisp and golden-brown. When the oil is very hot, carefully remove the muffin tin from the oven and pour enough batter into each of the wells to reach 1.5cm/½in up the sides. Return the muffin tin to the oven and cook the Yorkshire puddings for 18-20 minutes, or until risen, crisp and golden-brown. Meanwhile, for the mash, boil the swede and carrots in a pan of salted, boiling water for 25-30 minutes, or until tender. Drain well and mash with the butter until smooth. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mash, boil the swede and carrots in a pan of salted, boiling water for 25-30 minutes, or until tender. Drain well and mash with the butter until smooth. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the apple sauce, heat the butter in a lidded saucepan over a medium heat. When the butter is foaming, add the apple and a splash of cold water, then cover the pan with the lid. Reduce the heat to low and cook the apples for 12-15 minutes, or until completely tender. Just before serving, stir in the honey and salt. Beat the mixture until well combined but still retaining some texture. Meanwhile, for the apple sauce, heat the butter in a lidded saucepan over a medium heat. When the butter is foaming, add the apple and a splash of cold water, then cover the pan with the lid. Reduce the heat to low and cook the apples for 12-15 minutes, or until completely tender. Just before serving, stir in the honey and salt. Beat the mixture until well combined but still retaining some texture. For the spring greens, heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. For the spring greens, heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season, to taste, with salt and freshly ground black pepper, then stir in the hazelnut pieces. Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season, to taste, with salt and freshly ground black pepper, then stir in the hazelnut pieces. To serve, slice the pork loin joint into 6 one-bone portions or cutlets. Serve the Yorkshire puddings, vegetables and apple sauce alongside. To serve, slice the pork loin joint into 6 one-bone portions or cutlets. Serve the Yorkshire puddings, vegetables and apple sauce alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/roast_loin_of_pork_with_58620",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Roast loin of pork with sage and onion Yorkshire pudding recipe",
"content": "Before cooking the pork, remove the meat from the fridge and bring it to room temperature if necessary.For the pork, preheat the oven to its highest temperature. Pat the pork loin dry with kitchen paper. Place the meat onto a roasting tray.Roast the meat in the hot oven for 12-15 minutes, or until the skin begins to blister and the meat takes on some colour. Reduce the oven temperature to 170C/150 Fan/Gas 3 and continue to cook the meat for a further 1 hour, or until completely cooked through. (The pork is cooked through if the juices run clear if pierced in the thickest part with a skewer.) Transfer the pork loin to a chopping board and remove the skin in one piece using a sharp knife. Wrap the pork tightly in aluminium foil and set aside to rest. Increase the oven temperature to 190C/170 Fan/Gas 5.While the meat rests, place the skin onto a baking tray and sprinkle all over with salt. Cook in the oven for 18-20 minutes, or until golden-brown and very crisp, then remove from the oven.For the roast potatoes, pour enough rapeseed oil into a deep-sided roasting tray to reach 0.5cm/½in up the sides. Carefully transfer the tray to the oven to heat the oil - this should take 15-20 minutes.Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, until almost tender. Drain well, shaking the potatoes in the colander to roughen the edges.Carefully add the potatoes to the hot oil, as quickly as is safe to do so. (CAUTION: It is important the potatoes are dry before they are added to the oil - if they are wet the hot oil will spit. Take great care not to burn yourself.) Roast the potatoes for 30-40 minutes, turning a couple of times until golden-brown all over.For the Yorkshire puddings, divide the oil equally among the 12 holes of a muffin tin. Heat the oil in the oven for 15-20 minutes, until smoking hot.Whisk the milk and eggs together into a large bowl until well combined. Gradually sprinkle in the flour, whisking after each addition, until the mixture forms a smooth batter with the consistency of double cream. Add the dried sage and onion salt and whisk again. Transfer the batter to a large jug, then set aside to rest for 5 minutes.When the oil is very hot, carefully remove the muffin tin from the oven and pour enough batter into each of the wells to reach 1.5cm/½in up the sides. Return the muffin tin to the oven and cook the Yorkshire puddings for 18-20 minutes, or until risen, crisp and golden-brown.Meanwhile, for the mash, boil the swede and carrots in a pan of salted, boiling water for 25-30 minutes, or until tender. Drain well and mash with the butter until smooth. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the apple sauce, heat the butter in a lidded saucepan over a medium heat. When the butter is foaming, add the apple and a splash of cold water, then cover the pan with the lid. Reduce the heat to low and cook the apples for 12-15 minutes, or until completely tender. Just before serving, stir in the honey and salt. Beat the mixture until well combined but still retaining some texture.For the spring greens, heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season, to taste, with salt and freshly ground black pepper, then stir in the hazelnut pieces.To serve, slice the pork loin joint into 6 one-bone portions or cutlets. Serve the Yorkshire puddings, vegetables and apple sauce alongside. Before cooking the pork, remove the meat from the fridge and bring it to room temperature if necessary. Before cooking the pork, remove the meat from the fridge and bring it to room temperature if necessary. For the pork, preheat the oven to its highest temperature. Pat the pork loin dry with kitchen paper. Place the meat onto a roasting tray. For the pork, preheat the oven to its highest temperature. Pat the pork loin dry with kitchen paper. Place the meat onto a roasting tray. Roast the meat in the hot oven for 12-15 minutes, or until the skin begins to blister and the meat takes on some colour. Reduce the oven temperature to 170C/150 Fan/Gas 3 and continue to cook the meat for a further 1 hour, or until completely cooked through. (The pork is cooked through if the juices run clear if pierced in the thickest part with a skewer.) Roast the meat in the hot oven for 12-15 minutes, or until the skin begins to blister and the meat takes on some colour. Reduce the oven temperature to 170C/150 Fan/Gas 3 and continue to cook the meat for a further 1 hour, or until completely cooked through. (The pork is cooked through if the juices run clear if pierced in the thickest part with a skewer.) Transfer the pork loin to a chopping board and remove the skin in one piece using a sharp knife. Wrap the pork tightly in aluminium foil and set aside to rest. Transfer the pork loin to a chopping board and remove the skin in one piece using a sharp knife. Wrap the pork tightly in aluminium foil and set aside to rest. Increase the oven temperature to 190C/170 Fan/Gas 5. Increase the oven temperature to 190C/170 Fan/Gas 5. While the meat rests, place the skin onto a baking tray and sprinkle all over with salt. Cook in the oven for 18-20 minutes, or until golden-brown and very crisp, then remove from the oven. While the meat rests, place the skin onto a baking tray and sprinkle all over with salt. Cook in the oven for 18-20 minutes, or until golden-brown and very crisp, then remove from the oven. For the roast potatoes, pour enough rapeseed oil into a deep-sided roasting tray to reach 0.5cm/½in up the sides. Carefully transfer the tray to the oven to heat the oil - this should take 15-20 minutes. For the roast potatoes, pour enough rapeseed oil into a deep-sided roasting tray to reach 0.5cm/½in up the sides. Carefully transfer the tray to the oven to heat the oil - this should take 15-20 minutes. Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, until almost tender. Drain well, shaking the potatoes in the colander to roughen the edges. Meanwhile, boil the potatoes in a pan of salted water for 12-15 minutes, until almost tender. Drain well, shaking the potatoes in the colander to roughen the edges. Carefully add the potatoes to the hot oil, as quickly as is safe to do so. (CAUTION: It is important the potatoes are dry before they are added to the oil - if they are wet the hot oil will spit. Take great care not to burn yourself.) Roast the potatoes for 30-40 minutes, turning a couple of times until golden-brown all over. Carefully add the potatoes to the hot oil, as quickly as is safe to do so. (CAUTION: It is important the potatoes are dry before they are added to the oil - if they are wet the hot oil will spit. Take great care not to burn yourself.) Roast the potatoes for 30-40 minutes, turning a couple of times until golden-brown all over. For the Yorkshire puddings, divide the oil equally among the 12 holes of a muffin tin. Heat the oil in the oven for 15-20 minutes, until smoking hot. For the Yorkshire puddings, divide the oil equally among the 12 holes of a muffin tin. Heat the oil in the oven for 15-20 minutes, until smoking hot. Whisk the milk and eggs together into a large bowl until well combined. Gradually sprinkle in the flour, whisking after each addition, until the mixture forms a smooth batter with the consistency of double cream. Add the dried sage and onion salt and whisk again. Transfer the batter to a large jug, then set aside to rest for 5 minutes. Whisk the milk and eggs together into a large bowl until well combined. Gradually sprinkle in the flour, whisking after each addition, until the mixture forms a smooth batter with the consistency of double cream. Add the dried sage and onion salt and whisk again. Transfer the batter to a large jug, then set aside to rest for 5 minutes. When the oil is very hot, carefully remove the muffin tin from the oven and pour enough batter into each of the wells to reach 1.5cm/½in up the sides. Return the muffin tin to the oven and cook the Yorkshire puddings for 18-20 minutes, or until risen, crisp and golden-brown. When the oil is very hot, carefully remove the muffin tin from the oven and pour enough batter into each of the wells to reach 1.5cm/½in up the sides. Return the muffin tin to the oven and cook the Yorkshire puddings for 18-20 minutes, or until risen, crisp and golden-brown. Meanwhile, for the mash, boil the swede and carrots in a pan of salted, boiling water for 25-30 minutes, or until tender. Drain well and mash with the butter until smooth. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the mash, boil the swede and carrots in a pan of salted, boiling water for 25-30 minutes, or until tender. Drain well and mash with the butter until smooth. Season, to taste, with salt and freshly ground black pepper. Meanwhile, for the apple sauce, heat the butter in a lidded saucepan over a medium heat. When the butter is foaming, add the apple and a splash of cold water, then cover the pan with the lid. Reduce the heat to low and cook the apples for 12-15 minutes, or until completely tender. Just before serving, stir in the honey and salt. Beat the mixture until well combined but still retaining some texture. Meanwhile, for the apple sauce, heat the butter in a lidded saucepan over a medium heat. When the butter is foaming, add the apple and a splash of cold water, then cover the pan with the lid. Reduce the heat to low and cook the apples for 12-15 minutes, or until completely tender. Just before serving, stir in the honey and salt. Beat the mixture until well combined but still retaining some texture. For the spring greens, heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. For the spring greens, heat the oil in a large frying pan over a high heat. Add the chopped bacon and fry for 3-4 minutes, stirring regularly, until the fat has melted and the bacon is crisp and golden-brown. Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season, to taste, with salt and freshly ground black pepper, then stir in the hazelnut pieces. Add the spring greens to the pan and stir-fry for 1-2 minutes, or until wilted and coated in the fat. Season, to taste, with salt and freshly ground black pepper, then stir in the hazelnut pieces. To serve, slice the pork loin joint into 6 one-bone portions or cutlets. Serve the Yorkshire puddings, vegetables and apple sauce alongside. To serve, slice the pork loin joint into 6 one-bone portions or cutlets. Serve the Yorkshire puddings, vegetables and apple sauce alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad529eb3bdbfd0cc01577"
} | e4ad9eddd8928fe70c0c6da37ca400fff096e557957eb2a7e8dfed59c12355c4 | Aubergine chips with fennel yoghurt recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/aubergine_chips_with_67293_16x9.jpg Crispy aubergine is wonderfully paired with fennel yoghurt in this flavourful vegetarian dish. 1 tsp coriander seed1 tsp fennel seed200g/7oz plain Greek style yoghurt125g/4½oz mayonnaise1 tsp lemon juicelarge pinch of sea saltblack pepper 1 tsp coriander seed 1 tsp fennel seed 200g/7oz plain Greek style yoghurt 125g/4½oz mayonnaise 1 tsp lemon juice large pinch of sea salt black pepper 2 tsp coriander seeds2 tsp fennel seeds100g/3½oz plain flour1 tsp fine salt½ tsp black pepper3-4 medium free-range eggs150g/5½oz panko breadcrumbs2 tsp sesame seeds2 aubergines, sliced into 10cm/4in long chips, approximately ½cm/¼in wideoil, for deep frying 2 tsp coriander seeds 2 tsp fennel seeds 100g/3½oz plain flour 1 tsp fine salt ½ tsp black pepper 3-4 medium free-range eggs 150g/5½oz panko breadcrumbs 2 tsp sesame seeds 2 aubergines, sliced into 10cm/4in long chips, approximately ½cm/¼in wide oil, for deep frying Method Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle.Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients.For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds.Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge.Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, 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 aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Sprinkle with salt and serve with the fennel yoghurt. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle. Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients. Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients. For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds. For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds. Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge. Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge. Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, 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 aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, 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 aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Sprinkle with salt and serve with the fennel yoghurt. Sprinkle with salt and serve with the fennel yoghurt. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/aubergine_chips_with_67293",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Aubergine chips with fennel yoghurt 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/aubergine_chips_with_67293_16x9.jpg Crispy aubergine is wonderfully paired with fennel yoghurt in this flavourful vegetarian dish. 1 tsp coriander seed1 tsp fennel seed200g/7oz plain Greek style yoghurt125g/4½oz mayonnaise1 tsp lemon juicelarge pinch of sea saltblack pepper 1 tsp coriander seed 1 tsp fennel seed 200g/7oz plain Greek style yoghurt 125g/4½oz mayonnaise 1 tsp lemon juice large pinch of sea salt black pepper 2 tsp coriander seeds2 tsp fennel seeds100g/3½oz plain flour1 tsp fine salt½ tsp black pepper3-4 medium free-range eggs150g/5½oz panko breadcrumbs2 tsp sesame seeds2 aubergines, sliced into 10cm/4in long chips, approximately ½cm/¼in wideoil, for deep frying 2 tsp coriander seeds 2 tsp fennel seeds 100g/3½oz plain flour 1 tsp fine salt ½ tsp black pepper 3-4 medium free-range eggs 150g/5½oz panko breadcrumbs 2 tsp sesame seeds 2 aubergines, sliced into 10cm/4in long chips, approximately ½cm/¼in wide oil, for deep frying Method Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle.Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients.For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds.Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge.Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, 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 aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Sprinkle with salt and serve with the fennel yoghurt. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle. Toast both lots of coriander and fennel seeds by putting all 6 teaspoons in a non-stick frying pan and dry fry for a few minutes until you can smell them. Remove and grind in a mortar and pestle. Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients. Add 2 teaspoons of the ground seeds to the yoghurt and combine with the remaining yoghurt ingredients. For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds. For the aubergine chips, mix the flour, salt and pepper in a bowl. In a second bowl beat the eggs. In a third bowl mix the breadcrumbs, the remaining ground seeds and the sesame seeds. Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge. Dip the aubergine chips in the flour and cover well. Shake off the excess and then dip into the egg and shake off any drips and finally coat in the breadcrumbs. Set aside but do not put in the fridge. Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, 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 aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Heat the oil in a deep fat fryer or a deep-sided, heavy bottomed pan to 190C, 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 aubergine in batches for 2-3 minutes until golden-brown. Remove and drain on kitchen paper. Sprinkle with salt and serve with the fennel yoghurt. Sprinkle with salt and serve with the fennel yoghurt."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad529eb3bdbfd0cc01578"
} | 16c9ebe22fc05557b30950cb0d90df0e435004dd69bbd46c6b4883b59f565ca0 | Slow-cooked tomato and fennel stew with pearl barley recipe
An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_tomato_and_34628_16x9.jpg Pearl barley is seriously underrated. It makes a wonderful base for a stew and pairs well with the fennel and cannellini beans. This dish makes a lovely and light dinner. Each serving provides 496 kcal, 16g protein, 58g carbohydrates (of which 9g sugars), 18.5g fat (of which 2.5g saturates), 16g fibre and 2.5g salt. 150g/5½oz pearl barley, rinsed400ml/14fl oz vegetable stock2 x 400g tins cannellini beans, drained and rinsed600g/1lb 5oz fennel, finely chopped100g/3½oz black olives, stones removed, roughly chopped2 garlic cloves, crushed2 bay leaves½ tbsp olive oil8 large tomatoes on the vine 150g/5½oz pearl barley, rinsed 400ml/14fl oz vegetable stock 2 x 400g tins cannellini beans, drained and rinsed 600g/1lb 5oz fennel, finely chopped 100g/3½oz black olives, stones removed, roughly chopped 2 garlic cloves, crushed 2 bay leaves ½ tbsp olive oil 8 large tomatoes on the vine 30g/1oz fresh basil, very finely chopped2½ tbsp olive oil½ tbsp lemon juice, plus extra if needed15g/½oz pine nuts, roughly choppedsea salt and freshly ground black pepper 30g/1oz fresh basil, very finely chopped 2½ tbsp olive oil ½ tbsp lemon juice, plus extra if needed 15g/½oz pine nuts, roughly chopped sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to combine. Place the tomatoes on top, cover tightly with kitchen foil or a lid and cook for 1 hour.Meanwhile, to make the basil and pine nut dressing, mix together the basil, oil, pinch sea salt, lemon juice and pine nuts in a small bowl. Set aside. Leave the stew to stand for 10 minutes. Carefully lift the tomatoes on to a separate plate then stir through half of the dressing into the stew. Taste and add more salt, pepper and lemon juice, if needed. Return the tomatoes to the dish. Drizzle over the remaining dressing and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to combine. Place the tomatoes on top, cover tightly with kitchen foil or a lid and cook for 1 hour. Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to combine. Place the tomatoes on top, cover tightly with kitchen foil or a lid and cook for 1 hour. Meanwhile, to make the basil and pine nut dressing, mix together the basil, oil, pinch sea salt, lemon juice and pine nuts in a small bowl. Set aside. Meanwhile, to make the basil and pine nut dressing, mix together the basil, oil, pinch sea salt, lemon juice and pine nuts in a small bowl. Set aside. Leave the stew to stand for 10 minutes. Carefully lift the tomatoes on to a separate plate then stir through half of the dressing into the stew. Taste and add more salt, pepper and lemon juice, if needed. Return the tomatoes to the dish. Leave the stew to stand for 10 minutes. Carefully lift the tomatoes on to a separate plate then stir through half of the dressing into the stew. Taste and add more salt, pepper and lemon juice, if needed. Return the tomatoes to the dish. Drizzle over the remaining dressing and serve immediately. Drizzle over the remaining dressing and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/slow-cooked_tomato_and_34628",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Slow-cooked tomato and fennel stew with pearl barley recipe",
"content": "An average of 4.6 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow-cooked_tomato_and_34628_16x9.jpg Pearl barley is seriously underrated. It makes a wonderful base for a stew and pairs well with the fennel and cannellini beans. This dish makes a lovely and light dinner. Each serving provides 496 kcal, 16g protein, 58g carbohydrates (of which 9g sugars), 18.5g fat (of which 2.5g saturates), 16g fibre and 2.5g salt. 150g/5½oz pearl barley, rinsed400ml/14fl oz vegetable stock2 x 400g tins cannellini beans, drained and rinsed600g/1lb 5oz fennel, finely chopped100g/3½oz black olives, stones removed, roughly chopped2 garlic cloves, crushed2 bay leaves½ tbsp olive oil8 large tomatoes on the vine 150g/5½oz pearl barley, rinsed 400ml/14fl oz vegetable stock 2 x 400g tins cannellini beans, drained and rinsed 600g/1lb 5oz fennel, finely chopped 100g/3½oz black olives, stones removed, roughly chopped 2 garlic cloves, crushed 2 bay leaves ½ tbsp olive oil 8 large tomatoes on the vine 30g/1oz fresh basil, very finely chopped2½ tbsp olive oil½ tbsp lemon juice, plus extra if needed15g/½oz pine nuts, roughly choppedsea salt and freshly ground black pepper 30g/1oz fresh basil, very finely chopped 2½ tbsp olive oil ½ tbsp lemon juice, plus extra if needed 15g/½oz pine nuts, roughly chopped sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to combine. Place the tomatoes on top, cover tightly with kitchen foil or a lid and cook for 1 hour.Meanwhile, to make the basil and pine nut dressing, mix together the basil, oil, pinch sea salt, lemon juice and pine nuts in a small bowl. Set aside. Leave the stew to stand for 10 minutes. Carefully lift the tomatoes on to a separate plate then stir through half of the dressing into the stew. Taste and add more salt, pepper and lemon juice, if needed. Return the tomatoes to the dish. Drizzle over the remaining dressing and serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to combine. Place the tomatoes on top, cover tightly with kitchen foil or a lid and cook for 1 hour. Place the pearl barley, stock, cannellini beans, fennel, olives, garlic, bay leaves and oil in a casserole dish or small, deep roasting tin and stir to combine. Place the tomatoes on top, cover tightly with kitchen foil or a lid and cook for 1 hour. Meanwhile, to make the basil and pine nut dressing, mix together the basil, oil, pinch sea salt, lemon juice and pine nuts in a small bowl. Set aside. Meanwhile, to make the basil and pine nut dressing, mix together the basil, oil, pinch sea salt, lemon juice and pine nuts in a small bowl. Set aside. Leave the stew to stand for 10 minutes. Carefully lift the tomatoes on to a separate plate then stir through half of the dressing into the stew. Taste and add more salt, pepper and lemon juice, if needed. Return the tomatoes to the dish. Leave the stew to stand for 10 minutes. Carefully lift the tomatoes on to a separate plate then stir through half of the dressing into the stew. Taste and add more salt, pepper and lemon juice, if needed. Return the tomatoes to the dish. Drizzle over the remaining dressing and serve immediately. Drizzle over the remaining dressing and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad529eb3bdbfd0cc01579"
} | ccda2feecee5233417e192f2a23939646ec18375abe44b71682aea5b03f56d21 | Baked autumn vegetables in a warm chestnut broth recipe
An average of 3.1 out of 5 stars from 10 ratings Autumn vegetables are cooked in horseradish butter and served in a comforting chestnut broth, topped with crisp baked greens. 200g/7oz salted butter2 garlic cloves, finely chopped2.5cm/1in fresh horseradish, finely gratedpinch fine sea saltpinch unrefined caster sugar1 carrot, cleaned and roughly chopped1 parsnip, roughly chopped¼ celeriac, peeled and roughly chopped1 red onion, roughly chopped2 extra-large Jerusalem artichokes, washed and roughly chopped2 baby beetroots, washed, topped and tailed and roughly chopped¼ red kuri squash, seeds removed, roughly chopped 200g/7oz salted butter 2 garlic cloves, finely chopped 2.5cm/1in fresh horseradish, finely grated pinch fine sea salt pinch unrefined caster sugar 1 carrot, cleaned and roughly chopped 1 parsnip, roughly chopped ¼ celeriac, peeled and roughly chopped 1 red onion, roughly chopped 2 extra-large Jerusalem artichokes, washed and roughly chopped 2 baby beetroots, washed, topped and tailed and roughly chopped ¼ red kuri squash, seeds removed, roughly chopped 50g/1¾oz spigarello, roughly chopped50g/1¾oz kale, roughly chopped1 tbsp extra virgin rapeseed oilpinch fine sea saltpinch unrefined caster sugar 50g/1¾oz spigarello, roughly chopped 50g/1¾oz kale, roughly chopped 1 tbsp extra virgin rapeseed oil pinch fine sea salt pinch unrefined caster sugar 180g/6oz cooked chestnuts (either tinned or vacuum-packed)400g/14oz full-fat milk25g/1oz unsalted butter10g/⅓oz muscovado sugar10g/⅓oz molasses5g/⅛oz fine sea salt 180g/6oz cooked chestnuts (either tinned or vacuum-packed) 400g/14oz full-fat milk 25g/1oz unsalted butter 10g/⅓oz muscovado sugar 10g/⅓oz molasses 5g/⅛oz fine sea salt 24 red grapes, halved1 tbsp white balsamic vinegar4 tbsp smoked rapeseed oil8 sprigs lemon thyme, leaves picked 24 red grapes, halved 1 tbsp white balsamic vinegar 4 tbsp smoked rapeseed oil 8 sprigs lemon thyme, leaves picked Method To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter.Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes.Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown.Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown.Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm.To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth.To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray.Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve. To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter. Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes. Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes. Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown. Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown. Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown. Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown. Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm. Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm. To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth. To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth. To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray. To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray. Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve. Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_autumn_vegetables_93918",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked autumn vegetables in a warm chestnut broth recipe",
"content": "An average of 3.1 out of 5 stars from 10 ratings Autumn vegetables are cooked in horseradish butter and served in a comforting chestnut broth, topped with crisp baked greens. 200g/7oz salted butter2 garlic cloves, finely chopped2.5cm/1in fresh horseradish, finely gratedpinch fine sea saltpinch unrefined caster sugar1 carrot, cleaned and roughly chopped1 parsnip, roughly chopped¼ celeriac, peeled and roughly chopped1 red onion, roughly chopped2 extra-large Jerusalem artichokes, washed and roughly chopped2 baby beetroots, washed, topped and tailed and roughly chopped¼ red kuri squash, seeds removed, roughly chopped 200g/7oz salted butter 2 garlic cloves, finely chopped 2.5cm/1in fresh horseradish, finely grated pinch fine sea salt pinch unrefined caster sugar 1 carrot, cleaned and roughly chopped 1 parsnip, roughly chopped ¼ celeriac, peeled and roughly chopped 1 red onion, roughly chopped 2 extra-large Jerusalem artichokes, washed and roughly chopped 2 baby beetroots, washed, topped and tailed and roughly chopped ¼ red kuri squash, seeds removed, roughly chopped 50g/1¾oz spigarello, roughly chopped50g/1¾oz kale, roughly chopped1 tbsp extra virgin rapeseed oilpinch fine sea saltpinch unrefined caster sugar 50g/1¾oz spigarello, roughly chopped 50g/1¾oz kale, roughly chopped 1 tbsp extra virgin rapeseed oil pinch fine sea salt pinch unrefined caster sugar 180g/6oz cooked chestnuts (either tinned or vacuum-packed)400g/14oz full-fat milk25g/1oz unsalted butter10g/⅓oz muscovado sugar10g/⅓oz molasses5g/⅛oz fine sea salt 180g/6oz cooked chestnuts (either tinned or vacuum-packed) 400g/14oz full-fat milk 25g/1oz unsalted butter 10g/⅓oz muscovado sugar 10g/⅓oz molasses 5g/⅛oz fine sea salt 24 red grapes, halved1 tbsp white balsamic vinegar4 tbsp smoked rapeseed oil8 sprigs lemon thyme, leaves picked 24 red grapes, halved 1 tbsp white balsamic vinegar 4 tbsp smoked rapeseed oil 8 sprigs lemon thyme, leaves picked Method To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter.Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes.Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown.Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown.Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm.To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth.To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray.Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve. To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. To make the baked autumn vegetables, preheat the oven to 190C/170C Fan/Gas 5. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Warm the butter in a pan and add the garlic and horseradish. Mix well and remove from the heat. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter. Place the vegetables in a large bowl and season lightly with salt and sugar, then drizzle over the garlic and horseradish butter. Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes. Line a roasting tray with kitchen foil so that it comes up and over the sides of the tray. Scatter the vegetables in the tray in a single layer (cut-side down, which helps them absorb the butter). Top with another layer of foil and seal the top and bottom layer to trap the steam. Place in the oven to cook the vegetables until completely tender, but still holding their shape: this will take about 45 minutes. Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown. Carefully open up the foil so that the vegetables are now exposed, then return to the oven for another 5–10 minutes to brown. Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown. Meanwhile, toss the spigarello and kale with the oil, salt and sugar in a separate baking tray and bake in the oven until crisp (about 8–10 minutes, but keep an eye on it as the greens can easily brown. Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm. Remove both trays from the oven: the autumn vegetables should be tender, buttery and golden-brown and the leaves crisp. Keep warm. To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth. To make the chestnut broth, bring everything to a simmer with 300g/10½oz of water and cook for 5 minutes. Leave to cool slightly and then blend in a blender or food processor until smooth. To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray. To assemble, put the grapes in a small bowl and drizzle over the white balsamic vinegar and smoked rapeseed oil. Put the vegetables into a large warm bowl and drizzle over the juices from the roasting tray. Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve. Divide the vegetables between 4 plates, scatter the lemon thyme over the vegetables, and top with the flavoured grapes, then scatter over the crisp leaves. Drizzle some broth over the top and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52aeb3bdbfd0cc0157a"
} | 1defc19cc3b0198861d275f6760cfc22cb4592b186856498d92a9ceaf8ddac3d | Beef and Stilton pie with celeriac mash and honey-roasted beetroot recipe
For the rough puff pastry, sift the flour into a bowl and make a well in the centre. Add the butter and salt and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add the ice-cold water, mixing until the dough comes together (be careful not to overwork the dough). Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes. Remove the pastry from the fridge and unwrap it. Flour the work surface and roll out the pastry to a 40cm x 20cm/16in x 8in rectangle. Fold the pastry into thirds and give it a quarter turn. Roll the pastry out again into a 40cm x 20cm/16in x 8in rectangle as before and fold it into three again. Wrap the folded pastry in cling film and chill in the fridge for 30 minutes. Remove the pastry from the fridge and unwrap it. Repeat the rolling out and folding process another two times, turning the pastry by a quarter each time. After folding it for the last time, wrap again in cling film and chill in the fridge until needed. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. Heat the oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. Preheat the oven to 180C/350F/Gas 4. Grease four 10cm/4in chefs' rings and dust each with flour. Place the chefs' rings onto a baking tray and fill each with the beef and Stilton filling. On a floured work surface, roll out the puff pastry to a thickness of about 2.5cm/1in. Cut out four circles of pastry large enough to cover the chefs' rings with a bit of overhang. Brush the edges of the pastry with some of the beaten egg and place over the chefs' rings. Crimp the pastry to seal, then trim off any excess pastry, making sure there are no gaps between the chefs' rings and the pastry. Make a small hole in the middle of each pastry lid so allow steam to escape, then brush all over with the remaining beaten egg.Bake the pies in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown. Meanwhile, place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tablespoon of butter until melted, and the sauce is smooth and glossy. Keep warm. For the celeriac and mustard mash, place the celeriac and potatoes into separate pans of cold water and bring to the boil. Reduce to a simmer and cook the celeriac for 15-20 minutes and the potatoes for 10-12 minutes, or until both are tender. Drain well, then place both the celeriac and potatoes to one pan and place back over the heat for a few minutes to drive off any excess moisture. Mash the celeriac and potatoes together, then beat in the butter, the cream and the mustard until well combined. Season, to taste, with salt and white pepper. For the honey-roasted beetroot, preheat the oven to 220C/425F/Gas 7. Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined. Using a small melon baller or small spoon, scoop out balls of the beetroot and place into the bowl with the honey mixture and season, to taste, with salt and freshly ground black pepper. Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed. To serve, transfer the pies onto a serving plate using a fish slice or spatula. Carefully remove the chefs' rings. Spoon the celeriac and potato mash on the side. Spoon the honey-roasted beetroot balls alongside and serve with a small jug of the gravy. For the rough puff pastry, sift the flour into a bowl and make a well in the centre. Add the butter and salt and rub into the flour with your fingertips until the mixture resembles breadcrumbs. For the rough puff pastry, sift the flour into a bowl and make a well in the centre. Add the butter and salt and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add the ice-cold water, mixing until the dough comes together (be careful not to overwork the dough). Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes. Gradually add the ice-cold water, mixing until the dough comes together (be careful not to overwork the dough). Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes. Remove the pastry from the fridge and unwrap it. Flour the work surface and roll out the pastry to a 40cm x 20cm/16in x 8in rectangle. Fold the pastry into thirds and give it a quarter turn. Roll the pastry out again into a 40cm x 20cm/16in x 8in rectangle as before and fold it into three again. Wrap the folded pastry in cling film and chill in the fridge for 30 minutes. Remove the pastry from the fridge and unwrap it. Flour the work surface and roll out the pastry to a 40cm x 20cm/16in x 8in rectangle. Fold the pastry into thirds and give it a quarter turn. Roll the pastry out again into a 40cm x 20cm/16in x 8in rectangle as before and fold it into three again. Wrap the folded pastry in cling film and chill in the fridge for 30 minutes. Remove the pastry from the fridge and unwrap it. Repeat the rolling out and folding process another two times, turning the pastry by a quarter each time. After folding it for the last time, wrap again in cling film and chill in the fridge until needed. Remove the pastry from the fridge and unwrap it. Repeat the rolling out and folding process another two times, turning the pastry by a quarter each time. After folding it for the last time, wrap again in cling film and chill in the fridge until needed. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. Heat the oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. Heat the oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. Preheat the oven to 180C/350F/Gas 4. Grease four 10cm/4in chefs' rings and dust each with flour. Preheat the oven to 180C/350F/Gas 4. Grease four 10cm/4in chefs' rings and dust each with flour. Place the chefs' rings onto a baking tray and fill each with the beef and Stilton filling. Place the chefs' rings onto a baking tray and fill each with the beef and Stilton filling. On a floured work surface, roll out the puff pastry to a thickness of about 2.5cm/1in. Cut out four circles of pastry large enough to cover the chefs' rings with a bit of overhang. On a floured work surface, roll out the puff pastry to a thickness of about 2.5cm/1in. Cut out four circles of pastry large enough to cover the chefs' rings with a bit of overhang. Brush the edges of the pastry with some of the beaten egg and place over the chefs' rings. Crimp the pastry to seal, then trim off any excess pastry, making sure there are no gaps between the chefs' rings and the pastry. Make a small hole in the middle of each pastry lid so allow steam to escape, then brush all over with the remaining beaten egg. Brush the edges of the pastry with some of the beaten egg and place over the chefs' rings. Crimp the pastry to seal, then trim off any excess pastry, making sure there are no gaps between the chefs' rings and the pastry. Make a small hole in the middle of each pastry lid so allow steam to escape, then brush all over with the remaining beaten egg. Bake the pies in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown. Bake the pies in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown. Meanwhile, place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tablespoon of butter until melted, and the sauce is smooth and glossy. Keep warm. Meanwhile, place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tablespoon of butter until melted, and the sauce is smooth and glossy. Keep warm. For the celeriac and mustard mash, place the celeriac and potatoes into separate pans of cold water and bring to the boil. Reduce to a simmer and cook the celeriac for 15-20 minutes and the potatoes for 10-12 minutes, or until both are tender. Drain well, then place both the celeriac and potatoes to one pan and place back over the heat for a few minutes to drive off any excess moisture. For the celeriac and mustard mash, place the celeriac and potatoes into separate pans of cold water and bring to the boil. Reduce to a simmer and cook the celeriac for 15-20 minutes and the potatoes for 10-12 minutes, or until both are tender. Drain well, then place both the celeriac and potatoes to one pan and place back over the heat for a few minutes to drive off any excess moisture. Mash the celeriac and potatoes together, then beat in the butter, the cream and the mustard until well combined. Season, to taste, with salt and white pepper. Mash the celeriac and potatoes together, then beat in the butter, the cream and the mustard until well combined. Season, to taste, with salt and white pepper. For the honey-roasted beetroot, preheat the oven to 220C/425F/Gas 7. For the honey-roasted beetroot, preheat the oven to 220C/425F/Gas 7. Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined. Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined. Using a small melon baller or small spoon, scoop out balls of the beetroot and place into the bowl with the honey mixture and season, to taste, with salt and freshly ground black pepper. Using a small melon baller or small spoon, scoop out balls of the beetroot and place into the bowl with the honey mixture and season, to taste, with salt and freshly ground black pepper. Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed. Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed. To serve, transfer the pies onto a serving plate using a fish slice or spatula. Carefully remove the chefs' rings. Spoon the celeriac and potato mash on the side. Spoon the honey-roasted beetroot balls alongside and serve with a small jug of the gravy. To serve, transfer the pies onto a serving plate using a fish slice or spatula. Carefully remove the chefs' rings. Spoon the celeriac and potato mash on the side. Spoon the honey-roasted beetroot balls alongside and serve with a small jug of the gravy. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beefandstiltonpiewit_92225",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef and Stilton pie with celeriac mash and honey-roasted beetroot recipe",
"content": "For the rough puff pastry, sift the flour into a bowl and make a well in the centre. Add the butter and salt and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add the ice-cold water, mixing until the dough comes together (be careful not to overwork the dough). Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes. Remove the pastry from the fridge and unwrap it. Flour the work surface and roll out the pastry to a 40cm x 20cm/16in x 8in rectangle. Fold the pastry into thirds and give it a quarter turn. Roll the pastry out again into a 40cm x 20cm/16in x 8in rectangle as before and fold it into three again. Wrap the folded pastry in cling film and chill in the fridge for 30 minutes. Remove the pastry from the fridge and unwrap it. Repeat the rolling out and folding process another two times, turning the pastry by a quarter each time. After folding it for the last time, wrap again in cling film and chill in the fridge until needed. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. Heat the oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. Preheat the oven to 180C/350F/Gas 4. Grease four 10cm/4in chefs' rings and dust each with flour. Place the chefs' rings onto a baking tray and fill each with the beef and Stilton filling. On a floured work surface, roll out the puff pastry to a thickness of about 2.5cm/1in. Cut out four circles of pastry large enough to cover the chefs' rings with a bit of overhang. Brush the edges of the pastry with some of the beaten egg and place over the chefs' rings. Crimp the pastry to seal, then trim off any excess pastry, making sure there are no gaps between the chefs' rings and the pastry. Make a small hole in the middle of each pastry lid so allow steam to escape, then brush all over with the remaining beaten egg.Bake the pies in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown. Meanwhile, place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tablespoon of butter until melted, and the sauce is smooth and glossy. Keep warm. For the celeriac and mustard mash, place the celeriac and potatoes into separate pans of cold water and bring to the boil. Reduce to a simmer and cook the celeriac for 15-20 minutes and the potatoes for 10-12 minutes, or until both are tender. Drain well, then place both the celeriac and potatoes to one pan and place back over the heat for a few minutes to drive off any excess moisture. Mash the celeriac and potatoes together, then beat in the butter, the cream and the mustard until well combined. Season, to taste, with salt and white pepper. For the honey-roasted beetroot, preheat the oven to 220C/425F/Gas 7. Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined. Using a small melon baller or small spoon, scoop out balls of the beetroot and place into the bowl with the honey mixture and season, to taste, with salt and freshly ground black pepper. Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed. To serve, transfer the pies onto a serving plate using a fish slice or spatula. Carefully remove the chefs' rings. Spoon the celeriac and potato mash on the side. Spoon the honey-roasted beetroot balls alongside and serve with a small jug of the gravy. For the rough puff pastry, sift the flour into a bowl and make a well in the centre. Add the butter and salt and rub into the flour with your fingertips until the mixture resembles breadcrumbs. For the rough puff pastry, sift the flour into a bowl and make a well in the centre. Add the butter and salt and rub into the flour with your fingertips until the mixture resembles breadcrumbs. Gradually add the ice-cold water, mixing until the dough comes together (be careful not to overwork the dough). Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes. Gradually add the ice-cold water, mixing until the dough comes together (be careful not to overwork the dough). Roll the dough into a ball, wrap in cling film and chill in the fridge for 20 minutes. Remove the pastry from the fridge and unwrap it. Flour the work surface and roll out the pastry to a 40cm x 20cm/16in x 8in rectangle. Fold the pastry into thirds and give it a quarter turn. Roll the pastry out again into a 40cm x 20cm/16in x 8in rectangle as before and fold it into three again. Wrap the folded pastry in cling film and chill in the fridge for 30 minutes. Remove the pastry from the fridge and unwrap it. Flour the work surface and roll out the pastry to a 40cm x 20cm/16in x 8in rectangle. Fold the pastry into thirds and give it a quarter turn. Roll the pastry out again into a 40cm x 20cm/16in x 8in rectangle as before and fold it into three again. Wrap the folded pastry in cling film and chill in the fridge for 30 minutes. Remove the pastry from the fridge and unwrap it. Repeat the rolling out and folding process another two times, turning the pastry by a quarter each time. After folding it for the last time, wrap again in cling film and chill in the fridge until needed. Remove the pastry from the fridge and unwrap it. Repeat the rolling out and folding process another two times, turning the pastry by a quarter each time. After folding it for the last time, wrap again in cling film and chill in the fridge until needed. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. For the pie filling, place the beef, garlic, thyme, peppercorns and ale into a bowl. Cover with cling film and leave to marinate in the fridge for at least 2-3 hours, but preferably overnight. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. Remove the beef from the marinade, pat dry with kitchen paper and dredge in the seasoned flour. Strain the marinade through a fine sieve into a clean bowl and set aside. Heat the oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. Heat the oil and one tablespoon of the butter in a flameproof casserole dish and fry the beef in small batches for 2-3 minutes each time, or until browned all over. Once the meat is browned, remove from the casserole dish and set aside. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. Return the casserole dish to the heat and fry the mushrooms and shallots for 4-5 minutes, or until softened. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. Return the beef and the reserved marinating liquid to the casserole and add the beef stock. Cover with a lid and gently simmer for 1½ hours, or until the beef is tender. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. Strain off half of the cooking liquid from the casserole dish and set aside to make gravy for serving. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. Crumble the Stilton into the casserole and stir until melted. Season, to taste, with salt and freshly ground black pepper and set aside to cool. Preheat the oven to 180C/350F/Gas 4. Grease four 10cm/4in chefs' rings and dust each with flour. Preheat the oven to 180C/350F/Gas 4. Grease four 10cm/4in chefs' rings and dust each with flour. Place the chefs' rings onto a baking tray and fill each with the beef and Stilton filling. Place the chefs' rings onto a baking tray and fill each with the beef and Stilton filling. On a floured work surface, roll out the puff pastry to a thickness of about 2.5cm/1in. Cut out four circles of pastry large enough to cover the chefs' rings with a bit of overhang. On a floured work surface, roll out the puff pastry to a thickness of about 2.5cm/1in. Cut out four circles of pastry large enough to cover the chefs' rings with a bit of overhang. Brush the edges of the pastry with some of the beaten egg and place over the chefs' rings. Crimp the pastry to seal, then trim off any excess pastry, making sure there are no gaps between the chefs' rings and the pastry. Make a small hole in the middle of each pastry lid so allow steam to escape, then brush all over with the remaining beaten egg. Brush the edges of the pastry with some of the beaten egg and place over the chefs' rings. Crimp the pastry to seal, then trim off any excess pastry, making sure there are no gaps between the chefs' rings and the pastry. Make a small hole in the middle of each pastry lid so allow steam to escape, then brush all over with the remaining beaten egg. Bake the pies in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown. Bake the pies in the oven for 20-25 minutes, or until the pastry is crisp and golden-brown. Meanwhile, place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tablespoon of butter until melted, and the sauce is smooth and glossy. Keep warm. Meanwhile, place the reserved cooking liquid into a clean pan and simmer for 8-10 minutes, or until reduced to a gravy consistency. Stir in the remaining tablespoon of butter until melted, and the sauce is smooth and glossy. Keep warm. For the celeriac and mustard mash, place the celeriac and potatoes into separate pans of cold water and bring to the boil. Reduce to a simmer and cook the celeriac for 15-20 minutes and the potatoes for 10-12 minutes, or until both are tender. Drain well, then place both the celeriac and potatoes to one pan and place back over the heat for a few minutes to drive off any excess moisture. For the celeriac and mustard mash, place the celeriac and potatoes into separate pans of cold water and bring to the boil. Reduce to a simmer and cook the celeriac for 15-20 minutes and the potatoes for 10-12 minutes, or until both are tender. Drain well, then place both the celeriac and potatoes to one pan and place back over the heat for a few minutes to drive off any excess moisture. Mash the celeriac and potatoes together, then beat in the butter, the cream and the mustard until well combined. Season, to taste, with salt and white pepper. Mash the celeriac and potatoes together, then beat in the butter, the cream and the mustard until well combined. Season, to taste, with salt and white pepper. For the honey-roasted beetroot, preheat the oven to 220C/425F/Gas 7. For the honey-roasted beetroot, preheat the oven to 220C/425F/Gas 7. Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined. Mix together the thyme, vinegar, olive oil and honey in a bowl until well combined. Using a small melon baller or small spoon, scoop out balls of the beetroot and place into the bowl with the honey mixture and season, to taste, with salt and freshly ground black pepper. Using a small melon baller or small spoon, scoop out balls of the beetroot and place into the bowl with the honey mixture and season, to taste, with salt and freshly ground black pepper. Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed. Place the beetroot into a deep roasting tray and roast in the oven for 15 minutes, or until the beetroot is sticky and glazed. To serve, transfer the pies onto a serving plate using a fish slice or spatula. Carefully remove the chefs' rings. Spoon the celeriac and potato mash on the side. Spoon the honey-roasted beetroot balls alongside and serve with a small jug of the gravy. To serve, transfer the pies onto a serving plate using a fish slice or spatula. Carefully remove the chefs' rings. Spoon the celeriac and potato mash on the side. Spoon the honey-roasted beetroot balls alongside and serve with a small jug of the gravy."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52aeb3bdbfd0cc0157b"
} | da6b7a59620b306d19cb519173dcbda69b5c9fe39e75b8a5d76f68b5610d1e88 | Pheasant stew recipe
An average of 5.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beaters_stew_70079_16x9.jpg The dash of fruit jelly and the apple juice gives a sweetness to Mary Berry's slow-cooked pheasant stew. Wintery and warming. 2 pheasants2 tbsp oil100g/3½oz smoked streaky bacon, cut into 1cm/½in strips1 onion, roughly chopped2 sticks celery, sliced thinly on the diagonal25g/1oz plain flour300ml/10fl oz apple juice300ml/10fl oz hot chicken stock1 tbsp fruit jelly, such as redcurrant jelly2 tbsp Worcestershire sauce3 bay leaves250g/9oz button mushrooms, halvedgravy browning (optional)mashed potato, to servesalt and freshly ground black pepper 2 pheasants 2 tbsp oil 100g/3½oz smoked streaky bacon, cut into 1cm/½in strips 1 onion, roughly chopped 2 sticks celery, sliced thinly on the diagonal 25g/1oz plain flour 300ml/10fl oz apple juice 300ml/10fl oz hot chicken stock 1 tbsp fruit jelly, such as redcurrant jelly 2 tbsp Worcestershire sauce 3 bay leaves 250g/9oz button mushrooms, halved gravy browning (optional) mashed potato, to serve salt and freshly ground black pepper Method Preheat the oven 160C/140C Fan/Gas 3.To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper.Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside. Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened. Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan. Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1–1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes.Remove the bay leaves and serve piping hot with mashed potato. Preheat the oven 160C/140C Fan/Gas 3. Preheat the oven 160C/140C Fan/Gas 3. To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper. To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper. Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside. Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside. Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened. Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened. Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan. Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan. Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1–1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes. Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1–1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes. Remove the bay leaves and serve piping hot with mashed potato. Remove the bay leaves and serve piping hot with mashed potato. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beaters_stew_70079",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Pheasant stew recipe",
"content": "An average of 5.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/beaters_stew_70079_16x9.jpg The dash of fruit jelly and the apple juice gives a sweetness to Mary Berry's slow-cooked pheasant stew. Wintery and warming. 2 pheasants2 tbsp oil100g/3½oz smoked streaky bacon, cut into 1cm/½in strips1 onion, roughly chopped2 sticks celery, sliced thinly on the diagonal25g/1oz plain flour300ml/10fl oz apple juice300ml/10fl oz hot chicken stock1 tbsp fruit jelly, such as redcurrant jelly2 tbsp Worcestershire sauce3 bay leaves250g/9oz button mushrooms, halvedgravy browning (optional)mashed potato, to servesalt and freshly ground black pepper 2 pheasants 2 tbsp oil 100g/3½oz smoked streaky bacon, cut into 1cm/½in strips 1 onion, roughly chopped 2 sticks celery, sliced thinly on the diagonal 25g/1oz plain flour 300ml/10fl oz apple juice 300ml/10fl oz hot chicken stock 1 tbsp fruit jelly, such as redcurrant jelly 2 tbsp Worcestershire sauce 3 bay leaves 250g/9oz button mushrooms, halved gravy browning (optional) mashed potato, to serve salt and freshly ground black pepper Method Preheat the oven 160C/140C Fan/Gas 3.To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper.Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside. Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened. Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan. Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1–1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes.Remove the bay leaves and serve piping hot with mashed potato. Preheat the oven 160C/140C Fan/Gas 3. Preheat the oven 160C/140C Fan/Gas 3. To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper. To prepare the meat, remove the breast meat and legs from the birds. Set aside the carcasses to make stock for another time. Remove the skin from all the meat and cut the the breast meat into 3cm/1¼in cubes. Season the breast meat and legs with salt and pepper. Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside. Heat 1 tablespoon of the oil in a casserole dish placed over a medium heat. Add the meat and fry until brown all over. Remove with a slotted spoon and set aside. Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened. Add the remaining oil and fry the bacon for a few minutes until crisp. Add the onion and celery, and fry over a high heat for few minutes until softened. Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan. Sprinkle in the flour and stir. Gradually pour in the apple juice and stock and bring to the boil. Add the redcurrant jelly, Worcestershire sauce and bay leaves and return the meat to the pan. Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1–1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes. Bring everything back to the boil, stirring. Season with salt and pepper and a few drops of gravy browning, if using. Cover and cook in the oven for about 1–1½ hours, or until tender. Add the mushrooms and cook for a further 30 minutes. Remove the bay leaves and serve piping hot with mashed potato. Remove the bay leaves and serve piping hot with mashed potato."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52aeb3bdbfd0cc0157c"
} | 40c6c747bfe6c5dc4b85881b651bce12f054be378ecf32f88c81fbe956fc4474 | Beef stew with fluffy dumplings recipe
Dredge the beef in the flour until coated.Heat half of the vegetable oil in a large, lidded casserole dish over a high heat. Fry the beef, in batches, until browned on all sides, about 3-4 minutes. Remove and set aside.Add the onions, carrots and celery to the casserole and fry for 2-3 minutes. Add the tomato purée, stir well, then cook for a further 1-2 minutes.Pour in the red wine, bring it to the boil, then reduce the heat until the mixture is simmering and simmer until it has reduced in volume by half. Add the beef stock and return the mixture to a simmer. Return the beef to the casserole and stir well. Tie the herbs together as a bouquet garni using cooking string and add it to the casserole. Finally, stir in the garlic. Cover the stew with the lid and simmer gently for 1½ hours, or until the beef is really tender.For the dumplings, in a bowl, mix together the flour, baking powder, suet, chopped parsley and a pinch of salt, then gradually add 3-5 tablespoons water, mixing as you do so, until the mixture comes together as a slightly sticky dough (you might not need to use all of the water). Turn out the dough onto a lightly floured work surface and roll into small balls, each half the size of a golf ball. Set aside until the stew is ready.Remove the bouquet garni from the stew, season, to taste, with salt and freshly ground black pepper, then stir in the butter and redcurrant jelly.Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls. Dredge the beef in the flour until coated. Dredge the beef in the flour until coated. Heat half of the vegetable oil in a large, lidded casserole dish over a high heat. Fry the beef, in batches, until browned on all sides, about 3-4 minutes. Remove and set aside. Heat half of the vegetable oil in a large, lidded casserole dish over a high heat. Fry the beef, in batches, until browned on all sides, about 3-4 minutes. Remove and set aside. Add the onions, carrots and celery to the casserole and fry for 2-3 minutes. Add the tomato purée, stir well, then cook for a further 1-2 minutes. Add the onions, carrots and celery to the casserole and fry for 2-3 minutes. Add the tomato purée, stir well, then cook for a further 1-2 minutes. Pour in the red wine, bring it to the boil, then reduce the heat until the mixture is simmering and simmer until it has reduced in volume by half. Add the beef stock and return the mixture to a simmer. Return the beef to the casserole and stir well. Pour in the red wine, bring it to the boil, then reduce the heat until the mixture is simmering and simmer until it has reduced in volume by half. Add the beef stock and return the mixture to a simmer. Return the beef to the casserole and stir well. Tie the herbs together as a bouquet garni using cooking string and add it to the casserole. Finally, stir in the garlic. Tie the herbs together as a bouquet garni using cooking string and add it to the casserole. Finally, stir in the garlic. Cover the stew with the lid and simmer gently for 1½ hours, or until the beef is really tender. Cover the stew with the lid and simmer gently for 1½ hours, or until the beef is really tender. For the dumplings, in a bowl, mix together the flour, baking powder, suet, chopped parsley and a pinch of salt, then gradually add 3-5 tablespoons water, mixing as you do so, until the mixture comes together as a slightly sticky dough (you might not need to use all of the water). For the dumplings, in a bowl, mix together the flour, baking powder, suet, chopped parsley and a pinch of salt, then gradually add 3-5 tablespoons water, mixing as you do so, until the mixture comes together as a slightly sticky dough (you might not need to use all of the water). Turn out the dough onto a lightly floured work surface and roll into small balls, each half the size of a golf ball. Set aside until the stew is ready. Turn out the dough onto a lightly floured work surface and roll into small balls, each half the size of a golf ball. Set aside until the stew is ready. Remove the bouquet garni from the stew, season, to taste, with salt and freshly ground black pepper, then stir in the butter and redcurrant jelly. Remove the bouquet garni from the stew, season, to taste, with salt and freshly ground black pepper, then stir in the butter and redcurrant jelly. Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls. Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_stew_with_fluffy_95002",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef stew with fluffy dumplings recipe",
"content": "Dredge the beef in the flour until coated.Heat half of the vegetable oil in a large, lidded casserole dish over a high heat. Fry the beef, in batches, until browned on all sides, about 3-4 minutes. Remove and set aside.Add the onions, carrots and celery to the casserole and fry for 2-3 minutes. Add the tomato purée, stir well, then cook for a further 1-2 minutes.Pour in the red wine, bring it to the boil, then reduce the heat until the mixture is simmering and simmer until it has reduced in volume by half. Add the beef stock and return the mixture to a simmer. Return the beef to the casserole and stir well. Tie the herbs together as a bouquet garni using cooking string and add it to the casserole. Finally, stir in the garlic. Cover the stew with the lid and simmer gently for 1½ hours, or until the beef is really tender.For the dumplings, in a bowl, mix together the flour, baking powder, suet, chopped parsley and a pinch of salt, then gradually add 3-5 tablespoons water, mixing as you do so, until the mixture comes together as a slightly sticky dough (you might not need to use all of the water). Turn out the dough onto a lightly floured work surface and roll into small balls, each half the size of a golf ball. Set aside until the stew is ready.Remove the bouquet garni from the stew, season, to taste, with salt and freshly ground black pepper, then stir in the butter and redcurrant jelly.Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls. Dredge the beef in the flour until coated. Dredge the beef in the flour until coated. Heat half of the vegetable oil in a large, lidded casserole dish over a high heat. Fry the beef, in batches, until browned on all sides, about 3-4 minutes. Remove and set aside. Heat half of the vegetable oil in a large, lidded casserole dish over a high heat. Fry the beef, in batches, until browned on all sides, about 3-4 minutes. Remove and set aside. Add the onions, carrots and celery to the casserole and fry for 2-3 minutes. Add the tomato purée, stir well, then cook for a further 1-2 minutes. Add the onions, carrots and celery to the casserole and fry for 2-3 minutes. Add the tomato purée, stir well, then cook for a further 1-2 minutes. Pour in the red wine, bring it to the boil, then reduce the heat until the mixture is simmering and simmer until it has reduced in volume by half. Add the beef stock and return the mixture to a simmer. Return the beef to the casserole and stir well. Pour in the red wine, bring it to the boil, then reduce the heat until the mixture is simmering and simmer until it has reduced in volume by half. Add the beef stock and return the mixture to a simmer. Return the beef to the casserole and stir well. Tie the herbs together as a bouquet garni using cooking string and add it to the casserole. Finally, stir in the garlic. Tie the herbs together as a bouquet garni using cooking string and add it to the casserole. Finally, stir in the garlic. Cover the stew with the lid and simmer gently for 1½ hours, or until the beef is really tender. Cover the stew with the lid and simmer gently for 1½ hours, or until the beef is really tender. For the dumplings, in a bowl, mix together the flour, baking powder, suet, chopped parsley and a pinch of salt, then gradually add 3-5 tablespoons water, mixing as you do so, until the mixture comes together as a slightly sticky dough (you might not need to use all of the water). For the dumplings, in a bowl, mix together the flour, baking powder, suet, chopped parsley and a pinch of salt, then gradually add 3-5 tablespoons water, mixing as you do so, until the mixture comes together as a slightly sticky dough (you might not need to use all of the water). Turn out the dough onto a lightly floured work surface and roll into small balls, each half the size of a golf ball. Set aside until the stew is ready. Turn out the dough onto a lightly floured work surface and roll into small balls, each half the size of a golf ball. Set aside until the stew is ready. Remove the bouquet garni from the stew, season, to taste, with salt and freshly ground black pepper, then stir in the butter and redcurrant jelly. Remove the bouquet garni from the stew, season, to taste, with salt and freshly ground black pepper, then stir in the butter and redcurrant jelly. Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls. Top the stew with the dumplings, cover the casserole with the lid, then return to the oven for 10-15 minutes, or until the dumplings have puffed up and are cooked through. Serve in bowls."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52aeb3bdbfd0cc0157d"
} | 3bdc0f7a70c60e1a4184dec638b3a4bcdb4ed4c3b6ef6e8751c725bc837de78e | Bonfire toffee recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bonfire_toffee_21396_16x9.jpg A real British classic, this jaw-breaking treacle toffee dates back hundreds of years and is really easy to make. You will need a candy thermometer, preferably a digital one. 75g/3oz golden syrup75g/3oz black treacle150g/6oz light soft brown sugar75g/3oz butter¼ tsp cream of tartar 75g/3oz golden syrup 75g/3oz black treacle 150g/6oz light soft brown sugar 75g/3oz butter ¼ tsp cream of tartar Method Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment.Measure all the ingredients into a deep, heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved.When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray. If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin.Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together. Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment. Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment. Measure all the ingredients into a deep, heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved. Measure all the ingredients into a deep, heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved. When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray. When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray. If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin. If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin. Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together. Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bonfire_toffee_21396",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bonfire toffee recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bonfire_toffee_21396_16x9.jpg A real British classic, this jaw-breaking treacle toffee dates back hundreds of years and is really easy to make. You will need a candy thermometer, preferably a digital one. 75g/3oz golden syrup75g/3oz black treacle150g/6oz light soft brown sugar75g/3oz butter¼ tsp cream of tartar 75g/3oz golden syrup 75g/3oz black treacle 150g/6oz light soft brown sugar 75g/3oz butter ¼ tsp cream of tartar Method Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment.Measure all the ingredients into a deep, heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved.When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray. If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin.Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together. Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment. Line a 15 x 20cm/6 x 8in baking tray with non-stick baking parchment. Measure all the ingredients into a deep, heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved. Measure all the ingredients into a deep, heavy-based saucepan. Place over a medium heat and stir occasionally until the butter is melted and the sugar has dissolved. When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray. When the mixture is smooth and well-combined, increase the heat and bring the mixture to a fast boil. When the mixture reaches 140C/285F, pour carefully into the lined tray. If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin. If you want even pieces, wait until the toffee is cool enough to handle, but elastic enough so that a finger pressed in the top leaves a slight indent (about 15-20 minutes depending on the room temperature). Partially cut the toffee into even pieces with an oiled knife. When it has cooled completely, break along these lines. Alternatively let the toffee cool completely, then break into shards with a toffee hammer or rolling pin. Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together. Store in an airtight container, with individual layers of toffee separated by baking parchment. If left exposed to humidity, the toffee will soften and stick together."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52aeb3bdbfd0cc0157e"
} | c4a39e47652b85dabe72a58e462204c5113a8010a9300563cd1ee96f86f436b1 | Beef and blue cheese risotto recipe
An average of 5.0 out of 5 stars from 4 ratings This rich and rib-sticking risotto is the real deal, combining bold flavours with superior homemade stock. 3 x 200g/7oz pieces beef shin, bone in 375ml/13fl oz red winevegetable oil, for frying 1 carrot, diced2 celery stalks, trimmed and chopped½ onion, chopped2 bay leaves2 star anise1 tbsp salt1.2 litres/2 pints dark chicken stock 3 x 200g/7oz pieces beef shin, bone in 375ml/13fl oz red wine vegetable oil, for frying 1 carrot, diced 2 celery stalks, trimmed and chopped ½ onion, chopped 2 bay leaves 2 star anise 1 tbsp salt 1.2 litres/2 pints dark chicken stock 2 tbsp olive oil50g/1¾oz butter, plus extra to finish1 large onion, finely chopped2 garlic cloves, grated400g/14oz risotto rice1 litre/1¾ pints beef stock (from above)120g/4oz mild blue cheese, diced2 tbsp fresh thyme leaves 2 tbsp olive oil 50g/1¾oz butter, plus extra to finish 1 large onion, finely chopped 2 garlic cloves, grated 400g/14oz risotto rice 1 litre/1¾ pints beef stock (from above) 120g/4oz mild blue cheese, diced 2 tbsp fresh thyme leaves Method Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine.Preheat the oven to 150C/130C Fan/Gas 2.Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside.Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil.Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender.Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured.Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful.Continue to add the stock until the rice is just tender (you may not need to use all the beef stock).Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine. Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside. Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside. Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil. Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil. Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender. Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender. Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured. Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful. Continue to add the stock until the rice is just tender (you may not need to use all the beef stock). Continue to add the stock until the rice is just tender (you may not need to use all the beef stock). Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Recipe tips If you want to save money on ingredients use beef stock to marinate the beef instead of wine. Recommended wines Estevez Chilean Pinot Noir 2013, Primarius Oregon Pinot Noir 2011 USA and Fairbank Pinot Noir 2013 South East Australia. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beef_and_blue_cheese_34718",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beef and blue cheese risotto recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This rich and rib-sticking risotto is the real deal, combining bold flavours with superior homemade stock. 3 x 200g/7oz pieces beef shin, bone in 375ml/13fl oz red winevegetable oil, for frying 1 carrot, diced2 celery stalks, trimmed and chopped½ onion, chopped2 bay leaves2 star anise1 tbsp salt1.2 litres/2 pints dark chicken stock 3 x 200g/7oz pieces beef shin, bone in 375ml/13fl oz red wine vegetable oil, for frying 1 carrot, diced 2 celery stalks, trimmed and chopped ½ onion, chopped 2 bay leaves 2 star anise 1 tbsp salt 1.2 litres/2 pints dark chicken stock 2 tbsp olive oil50g/1¾oz butter, plus extra to finish1 large onion, finely chopped2 garlic cloves, grated400g/14oz risotto rice1 litre/1¾ pints beef stock (from above)120g/4oz mild blue cheese, diced2 tbsp fresh thyme leaves 2 tbsp olive oil 50g/1¾oz butter, plus extra to finish 1 large onion, finely chopped 2 garlic cloves, grated 400g/14oz risotto rice 1 litre/1¾ pints beef stock (from above) 120g/4oz mild blue cheese, diced 2 tbsp fresh thyme leaves Method Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine.Preheat the oven to 150C/130C Fan/Gas 2.Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside.Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil.Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender.Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured.Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful.Continue to add the stock until the rice is just tender (you may not need to use all the beef stock).Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine. Place the beef shin pieces in a bowl and cover with red wine. Cover the bowl with cling film and chill in the fridge overnight. The next day, remove the beef from the red wine and pat dry with kitchen paper. Reserve the red wine. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside. Heat a tablespoon of oil in a flameproof casserole over a medium heat. Fry the beef shin pieces for a few seconds on all sides, or until nicely browned all over. Remove from the pan and set aside. Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil. Add the carrot, celery and onion to the casserole and fry gently for 4-5 minutes, stirring regularly, until softened. Add the bay leaves and star anise, then lay the browned meat on top of the vegetables. Sprinkle over the salt and pour in the reserved red wine. Bring the mixture the boil. Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender. Add the chicken stock and return the mixture to the boil. Cover the casserole with a lid and transfer to the oven. Cook for 3½-4 hours, or until the beef shins are very tender. Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. Remove the beef shins from the casserole. Pull the meat off the bone and break into flakes. Extract the marrow from the bones. Set aside and keep warm. Strain the stock from the casserole through a fine sieve and keep warm. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured. For the risotto, heat the oil and butter in a saucepan over a medium heat. Add the onion and garlic and fry for 3-4 minutes, or until soft but not coloured. Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Stir in the risotto rice and cook for 1-2 minutes, or until coated in the fat and slightly translucent. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful. Add the warm beef stock a ladleful at a time, stirring well after each addition and allowing almost all of the liquid to be absorbed before adding the next ladleful. Continue to add the stock until the rice is just tender (you may not need to use all the beef stock). Continue to add the stock until the rice is just tender (you may not need to use all the beef stock). Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Remove the risotto from the heat and stir in the flaked meat, a knob of butter, the blue cheese and the thyme leaves. Add the bone marrow, to taste and stir well until the butter and cheese have melted, then serve in shallow bowls. Recipe tips If you want to save money on ingredients use beef stock to marinate the beef instead of wine. Recommended wines Estevez Chilean Pinot Noir 2013, Primarius Oregon Pinot Noir 2011 USA and Fairbank Pinot Noir 2013 South East Australia."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52beb3bdbfd0cc0157f"
} | 64b6bcdf8cf0ce3e7be5f5a9d7e7a32cafee80c9c5491c6c410c4b8380d20556 | Bramley apple and blackberry soufflé recipe
An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01qmfyt.jpg A delightful autumnal dessert from Michel Roux Jr that proves the dreaded soufflé is easier to prepare than you might think. Equipment and preparation: you will need 4 x 10cm/4in soufflé dishes. 250g/9oz frozen blackberries 50g/1¾oz caster sugar 250g/9oz frozen blackberries 50g/1¾oz caster sugar 2 Bramley apples, peeled, cored and roughly chopped2 tbsp caster sugarsqueeze of lemon juice½ tsp ground cinnamon1/8 nutmeg, grated 2 Bramley apples, peeled, cored and roughly chopped 2 tbsp caster sugar squeeze of lemon juice ½ tsp ground cinnamon 1/8 nutmeg, grated 40g/1½oz softened butter, for greasing115g/4oz caster sugar175ml/6fl oz milk1 vanilla pod, split lengthways4 medium free-range eggs, separated25g/1oz plain flour6 biscuits, such as gingernuts, soaked in a splash of brandy or whisky (optional) 40g/1½oz softened butter, for greasing 115g/4oz caster sugar 175ml/6fl oz milk 1 vanilla pod, split lengthways 4 medium free-range eggs, separated 25g/1oz plain flour 6 biscuits, such as gingernuts, soaked in a splash of brandy or whisky (optional) Method For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil, then simmer for about five minutes, or until the berries break down. Remove from the heat and leave to cool slightly.Tip the fruit mixture into a blender and blend to a purée, then strain through a sieve, rubbing it through with the back of a spoon. Set aside until ready to serve. For the apple purée, put all the ingredients into a small saucepan and heat gently, stirring occasionally until the apples break down. Allow to cool slightly and then blend to a smooth purée, either using a hand-blender, or by tipping the mixture into a food processor or blender. Store any leftovers from this recipe in the fridge and use as sauce for roast pork or serve with yoghurt for breakfast.For the soufflé, butter four individual 10cm/4in soufflé dishes using upward strokes to encourage the soufflé mixture to rise. Coat the insides with 40g of the sugar. Heat the milk and 20g/¾oz of the sugar in a small pan. Scrape in the seeds from the vanilla pod and bring slowly to the boil, stirring frequently. Remove from the heat.Whisk the egg yolks and 15g/½oz of the sugar in a bowl to a ribbon consistency. (Ribbon consistency is when the egg yolks and sugar have thickened and increased in volume to a point where a trail of the mixture holds on the surface for a second before merging back in.) Stir in the flour. Pour the hot milk onto the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for one minute, then pour into a bowl, cover with cling film, and cool slightly. Stir in two tablespoons of the apple purée once cool.Preheat the oven to 200C/400F/Gas 6 and put a baking tray inside to heat. Ensure that your whisking equipment is clean and free from grease - otherwise it may prevent the egg whites from rising. Beat the egg whites in a mixing bowl until thick and frothy, then add the remaining sugar and continue to beat until the egg whites form soft peaks when the whisk is removed from the bowl. It is crucial not to over-beat the egg whites. Immediately and confidently whisk one-third of the egg whites into the apple mixture, then delicately fold in the rest with a large spoon.Divide the mixture between the soufflé dishes to come level with the rim, burying the biscuits (if using) in the middle. Stand on the hot baking tray and cook for 8-10 minutes, or until risen a 2.5cm/1cm over the top of the dish and the top is golden-brown. Overcooking will cause the soufflés to collapse. Serve the soufflés as soon as they come out of the oven on warm plates. Make a well in the middle of the soufflé and pour in the coulis. For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil, then simmer for about five minutes, or until the berries break down. Remove from the heat and leave to cool slightly. For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil, then simmer for about five minutes, or until the berries break down. Remove from the heat and leave to cool slightly. Tip the fruit mixture into a blender and blend to a purée, then strain through a sieve, rubbing it through with the back of a spoon. Set aside until ready to serve. Tip the fruit mixture into a blender and blend to a purée, then strain through a sieve, rubbing it through with the back of a spoon. Set aside until ready to serve. For the apple purée, put all the ingredients into a small saucepan and heat gently, stirring occasionally until the apples break down. Allow to cool slightly and then blend to a smooth purée, either using a hand-blender, or by tipping the mixture into a food processor or blender. Store any leftovers from this recipe in the fridge and use as sauce for roast pork or serve with yoghurt for breakfast. For the apple purée, put all the ingredients into a small saucepan and heat gently, stirring occasionally until the apples break down. Allow to cool slightly and then blend to a smooth purée, either using a hand-blender, or by tipping the mixture into a food processor or blender. Store any leftovers from this recipe in the fridge and use as sauce for roast pork or serve with yoghurt for breakfast. For the soufflé, butter four individual 10cm/4in soufflé dishes using upward strokes to encourage the soufflé mixture to rise. Coat the insides with 40g of the sugar. For the soufflé, butter four individual 10cm/4in soufflé dishes using upward strokes to encourage the soufflé mixture to rise. Coat the insides with 40g of the sugar. Heat the milk and 20g/¾oz of the sugar in a small pan. Scrape in the seeds from the vanilla pod and bring slowly to the boil, stirring frequently. Remove from the heat. Heat the milk and 20g/¾oz of the sugar in a small pan. Scrape in the seeds from the vanilla pod and bring slowly to the boil, stirring frequently. Remove from the heat. Whisk the egg yolks and 15g/½oz of the sugar in a bowl to a ribbon consistency. (Ribbon consistency is when the egg yolks and sugar have thickened and increased in volume to a point where a trail of the mixture holds on the surface for a second before merging back in.) Stir in the flour. Pour the hot milk onto the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for one minute, then pour into a bowl, cover with cling film, and cool slightly. Stir in two tablespoons of the apple purée once cool. Whisk the egg yolks and 15g/½oz of the sugar in a bowl to a ribbon consistency. (Ribbon consistency is when the egg yolks and sugar have thickened and increased in volume to a point where a trail of the mixture holds on the surface for a second before merging back in.) Stir in the flour. Pour the hot milk onto the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for one minute, then pour into a bowl, cover with cling film, and cool slightly. Stir in two tablespoons of the apple purée once cool. Preheat the oven to 200C/400F/Gas 6 and put a baking tray inside to heat. Preheat the oven to 200C/400F/Gas 6 and put a baking tray inside to heat. Ensure that your whisking equipment is clean and free from grease - otherwise it may prevent the egg whites from rising. Beat the egg whites in a mixing bowl until thick and frothy, then add the remaining sugar and continue to beat until the egg whites form soft peaks when the whisk is removed from the bowl. It is crucial not to over-beat the egg whites. Immediately and confidently whisk one-third of the egg whites into the apple mixture, then delicately fold in the rest with a large spoon. Ensure that your whisking equipment is clean and free from grease - otherwise it may prevent the egg whites from rising. Beat the egg whites in a mixing bowl until thick and frothy, then add the remaining sugar and continue to beat until the egg whites form soft peaks when the whisk is removed from the bowl. It is crucial not to over-beat the egg whites. Immediately and confidently whisk one-third of the egg whites into the apple mixture, then delicately fold in the rest with a large spoon. Divide the mixture between the soufflé dishes to come level with the rim, burying the biscuits (if using) in the middle. Stand on the hot baking tray and cook for 8-10 minutes, or until risen a 2.5cm/1cm over the top of the dish and the top is golden-brown. Overcooking will cause the soufflés to collapse. Serve the soufflés as soon as they come out of the oven on warm plates. Make a well in the middle of the soufflé and pour in the coulis. Divide the mixture between the soufflé dishes to come level with the rim, burying the biscuits (if using) in the middle. Stand on the hot baking tray and cook for 8-10 minutes, or until risen a 2.5cm/1cm over the top of the dish and the top is golden-brown. Overcooking will cause the soufflés to collapse. Serve the soufflés as soon as they come out of the oven on warm plates. Make a well in the middle of the soufflé and pour in the coulis. Recipe tips Use week-old or pasteurised egg whites if you can as these have less water content than fresh, which will allow them to foam more and make for a lighter soufflé. Coulis can be stored in an airtight container in the fridge and used in other desserts. It’s great over ice cream or yoghurt. It should keep for about three days. Recommended wines Araldica, Moscato Passito ‘Palazzina’ | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bramley_apple_and_81186",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Bramley apple and blackberry soufflé recipe",
"content": "An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/images/ic/832xn/p01qmfyt.jpg A delightful autumnal dessert from Michel Roux Jr that proves the dreaded soufflé is easier to prepare than you might think. Equipment and preparation: you will need 4 x 10cm/4in soufflé dishes. 250g/9oz frozen blackberries 50g/1¾oz caster sugar 250g/9oz frozen blackberries 50g/1¾oz caster sugar 2 Bramley apples, peeled, cored and roughly chopped2 tbsp caster sugarsqueeze of lemon juice½ tsp ground cinnamon1/8 nutmeg, grated 2 Bramley apples, peeled, cored and roughly chopped 2 tbsp caster sugar squeeze of lemon juice ½ tsp ground cinnamon 1/8 nutmeg, grated 40g/1½oz softened butter, for greasing115g/4oz caster sugar175ml/6fl oz milk1 vanilla pod, split lengthways4 medium free-range eggs, separated25g/1oz plain flour6 biscuits, such as gingernuts, soaked in a splash of brandy or whisky (optional) 40g/1½oz softened butter, for greasing 115g/4oz caster sugar 175ml/6fl oz milk 1 vanilla pod, split lengthways 4 medium free-range eggs, separated 25g/1oz plain flour 6 biscuits, such as gingernuts, soaked in a splash of brandy or whisky (optional) Method For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil, then simmer for about five minutes, or until the berries break down. Remove from the heat and leave to cool slightly.Tip the fruit mixture into a blender and blend to a purée, then strain through a sieve, rubbing it through with the back of a spoon. Set aside until ready to serve. For the apple purée, put all the ingredients into a small saucepan and heat gently, stirring occasionally until the apples break down. Allow to cool slightly and then blend to a smooth purée, either using a hand-blender, or by tipping the mixture into a food processor or blender. Store any leftovers from this recipe in the fridge and use as sauce for roast pork or serve with yoghurt for breakfast.For the soufflé, butter four individual 10cm/4in soufflé dishes using upward strokes to encourage the soufflé mixture to rise. Coat the insides with 40g of the sugar. Heat the milk and 20g/¾oz of the sugar in a small pan. Scrape in the seeds from the vanilla pod and bring slowly to the boil, stirring frequently. Remove from the heat.Whisk the egg yolks and 15g/½oz of the sugar in a bowl to a ribbon consistency. (Ribbon consistency is when the egg yolks and sugar have thickened and increased in volume to a point where a trail of the mixture holds on the surface for a second before merging back in.) Stir in the flour. Pour the hot milk onto the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for one minute, then pour into a bowl, cover with cling film, and cool slightly. Stir in two tablespoons of the apple purée once cool.Preheat the oven to 200C/400F/Gas 6 and put a baking tray inside to heat. Ensure that your whisking equipment is clean and free from grease - otherwise it may prevent the egg whites from rising. Beat the egg whites in a mixing bowl until thick and frothy, then add the remaining sugar and continue to beat until the egg whites form soft peaks when the whisk is removed from the bowl. It is crucial not to over-beat the egg whites. Immediately and confidently whisk one-third of the egg whites into the apple mixture, then delicately fold in the rest with a large spoon.Divide the mixture between the soufflé dishes to come level with the rim, burying the biscuits (if using) in the middle. Stand on the hot baking tray and cook for 8-10 minutes, or until risen a 2.5cm/1cm over the top of the dish and the top is golden-brown. Overcooking will cause the soufflés to collapse. Serve the soufflés as soon as they come out of the oven on warm plates. Make a well in the middle of the soufflé and pour in the coulis. For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil, then simmer for about five minutes, or until the berries break down. Remove from the heat and leave to cool slightly. For the blackberry coulis, put the blackberries and sugar into a small pan with 100ml/3½fl oz water. Bring to the boil, then simmer for about five minutes, or until the berries break down. Remove from the heat and leave to cool slightly. Tip the fruit mixture into a blender and blend to a purée, then strain through a sieve, rubbing it through with the back of a spoon. Set aside until ready to serve. Tip the fruit mixture into a blender and blend to a purée, then strain through a sieve, rubbing it through with the back of a spoon. Set aside until ready to serve. For the apple purée, put all the ingredients into a small saucepan and heat gently, stirring occasionally until the apples break down. Allow to cool slightly and then blend to a smooth purée, either using a hand-blender, or by tipping the mixture into a food processor or blender. Store any leftovers from this recipe in the fridge and use as sauce for roast pork or serve with yoghurt for breakfast. For the apple purée, put all the ingredients into a small saucepan and heat gently, stirring occasionally until the apples break down. Allow to cool slightly and then blend to a smooth purée, either using a hand-blender, or by tipping the mixture into a food processor or blender. Store any leftovers from this recipe in the fridge and use as sauce for roast pork or serve with yoghurt for breakfast. For the soufflé, butter four individual 10cm/4in soufflé dishes using upward strokes to encourage the soufflé mixture to rise. Coat the insides with 40g of the sugar. For the soufflé, butter four individual 10cm/4in soufflé dishes using upward strokes to encourage the soufflé mixture to rise. Coat the insides with 40g of the sugar. Heat the milk and 20g/¾oz of the sugar in a small pan. Scrape in the seeds from the vanilla pod and bring slowly to the boil, stirring frequently. Remove from the heat. Heat the milk and 20g/¾oz of the sugar in a small pan. Scrape in the seeds from the vanilla pod and bring slowly to the boil, stirring frequently. Remove from the heat. Whisk the egg yolks and 15g/½oz of the sugar in a bowl to a ribbon consistency. (Ribbon consistency is when the egg yolks and sugar have thickened and increased in volume to a point where a trail of the mixture holds on the surface for a second before merging back in.) Stir in the flour. Pour the hot milk onto the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for one minute, then pour into a bowl, cover with cling film, and cool slightly. Stir in two tablespoons of the apple purée once cool. Whisk the egg yolks and 15g/½oz of the sugar in a bowl to a ribbon consistency. (Ribbon consistency is when the egg yolks and sugar have thickened and increased in volume to a point where a trail of the mixture holds on the surface for a second before merging back in.) Stir in the flour. Pour the hot milk onto the yolks, stirring continuously with a whisk. Return to the pan and whisk over a low heat for one minute, then pour into a bowl, cover with cling film, and cool slightly. Stir in two tablespoons of the apple purée once cool. Preheat the oven to 200C/400F/Gas 6 and put a baking tray inside to heat. Preheat the oven to 200C/400F/Gas 6 and put a baking tray inside to heat. Ensure that your whisking equipment is clean and free from grease - otherwise it may prevent the egg whites from rising. Beat the egg whites in a mixing bowl until thick and frothy, then add the remaining sugar and continue to beat until the egg whites form soft peaks when the whisk is removed from the bowl. It is crucial not to over-beat the egg whites. Immediately and confidently whisk one-third of the egg whites into the apple mixture, then delicately fold in the rest with a large spoon. Ensure that your whisking equipment is clean and free from grease - otherwise it may prevent the egg whites from rising. Beat the egg whites in a mixing bowl until thick and frothy, then add the remaining sugar and continue to beat until the egg whites form soft peaks when the whisk is removed from the bowl. It is crucial not to over-beat the egg whites. Immediately and confidently whisk one-third of the egg whites into the apple mixture, then delicately fold in the rest with a large spoon. Divide the mixture between the soufflé dishes to come level with the rim, burying the biscuits (if using) in the middle. Stand on the hot baking tray and cook for 8-10 minutes, or until risen a 2.5cm/1cm over the top of the dish and the top is golden-brown. Overcooking will cause the soufflés to collapse. Serve the soufflés as soon as they come out of the oven on warm plates. Make a well in the middle of the soufflé and pour in the coulis. Divide the mixture between the soufflé dishes to come level with the rim, burying the biscuits (if using) in the middle. Stand on the hot baking tray and cook for 8-10 minutes, or until risen a 2.5cm/1cm over the top of the dish and the top is golden-brown. Overcooking will cause the soufflés to collapse. Serve the soufflés as soon as they come out of the oven on warm plates. Make a well in the middle of the soufflé and pour in the coulis. Recipe tips Use week-old or pasteurised egg whites if you can as these have less water content than fresh, which will allow them to foam more and make for a lighter soufflé. Coulis can be stored in an airtight container in the fridge and used in other desserts. It’s great over ice cream or yoghurt. It should keep for about three days. Recommended wines Araldica, Moscato Passito ‘Palazzina’"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52beb3bdbfd0cc01580"
} | 315589ba9db11e2e8937cd3bd8ce528aad4780d24ab527a6c29cceac6976ddb4 | Brandy butter frosting recipe
An average of 0.0 out of 5 stars from 0 ratings By Dan Lepard Shopping list Ingredients 300g/10½oz icing sugar50g/1¾oz butter25ml/1fl oz double cream25ml/1fl oz brandy 300g/10½oz icing sugar 50g/1¾oz butter 25ml/1fl oz double cream 25ml/1fl oz brandy Method Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted buter with the cream and brandy into the sugar and mix until smooth.Use to cover a cake while warm, then leave to set before cutting the cake. Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted buter with the cream and brandy into the sugar and mix until smooth. Pour the melted buter with the cream and brandy into the sugar and mix until smooth. Use to cover a cake while warm, then leave to set before cutting the cake. Use to cover a cake while warm, then leave to set before cutting the cake. Related recipes Easy chocolate buttercream icing icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_buttercream_11918_16x9.jpg Chocolate ganache. By Annie Rigg icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_ganache_08093_16x9.jpg Christmas cake icing. By The BBC Food team icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmascakeicing_2360_16x9.jpg Cream cheese frosting. By William Leigh icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/how_to_make_cream_cheese_66895_16x9.jpg Iced lemon curd layer cake. By Delia Smith icing sugar recipes (864) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/icedlemoncurdlayerca_67258_16x9.jpg Mincemeat streusel. By Mary Berry icing sugar recipes (864) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeatstreusel_73426_16x9.jpg Christmas chocolate Yule log. By Sue Lawrence icing sugar recipes (864) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buchedenoel_73213_16x9.jpg | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/brandy_butter_frosting_23164",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Brandy butter frosting recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings By Dan Lepard Shopping list Ingredients 300g/10½oz icing sugar50g/1¾oz butter25ml/1fl oz double cream25ml/1fl oz brandy 300g/10½oz icing sugar 50g/1¾oz butter 25ml/1fl oz double cream 25ml/1fl oz brandy Method Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted buter with the cream and brandy into the sugar and mix until smooth.Use to cover a cake while warm, then leave to set before cutting the cake. Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted buter with the cream and brandy into the sugar and mix until smooth. Pour the melted buter with the cream and brandy into the sugar and mix until smooth. Use to cover a cake while warm, then leave to set before cutting the cake. Use to cover a cake while warm, then leave to set before cutting the cake. Related recipes Easy chocolate buttercream icing icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_buttercream_11918_16x9.jpg Chocolate ganache. By Annie Rigg icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_ganache_08093_16x9.jpg Christmas cake icing. By The BBC Food team icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmascakeicing_2360_16x9.jpg Cream cheese frosting. By William Leigh icing recipes (7) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/how_to_make_cream_cheese_66895_16x9.jpg Iced lemon curd layer cake. By Delia Smith icing sugar recipes (864) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/icedlemoncurdlayerca_67258_16x9.jpg Mincemeat streusel. By Mary Berry icing sugar recipes (864) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincemeatstreusel_73426_16x9.jpg Christmas chocolate Yule log. By Sue Lawrence icing sugar recipes (864) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/buchedenoel_73213_16x9.jpg"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52ceb3bdbfd0cc01581"
} | 65d8564952ae26281ce37cf783d2ba6b19d6cff8c2edd63e47032cc9c6e9726e | Christmas cake wreath recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b24bh.jpg Feed this spicy, fruit-packed Christmas cake right up until the last minute for an extra-special festive treat. For this recipe you will need a 20cm/8in non-stick savarin cake tin. 100g/3½oz chopped dried apricots175g/6oz sultanas150g/5½oz raisins100g/3½oz glacé cherries, washed, dried and halved75g/3oz stem ginger, chopped 125ml/4fl oz single malt whisky, plus extra for feeding1 orange, zest and juice175g/6oz soft dark brown sugar175g/6oz butter, softened, plus extra for greasing3 free-range eggs175g/6oz plain flour1 tsp ground mixed spice1 tsp ground ginger 100g/3½oz chopped dried apricots 175g/6oz sultanas 150g/5½oz raisins 100g/3½oz glacé cherries, washed, dried and halved 75g/3oz stem ginger, chopped 125ml/4fl oz single malt whisky, plus extra for feeding 1 orange, zest and juice 175g/6oz soft dark brown sugar 175g/6oz butter, softened, plus extra for greasing 3 free-range eggs 175g/6oz plain flour 1 tsp ground mixed spice 1 tsp ground ginger 200g/7oz icing sugar1 free-range egg white1 tbsp glycerine150g/5½oz mixed whole glacé fruit, such as dates, cherries and oranges, halved or sliced, to decorate 200g/7oz icing sugar 1 free-range egg white 1 tbsp glycerine 150g/5½oz mixed whole glacé fruit, such as dates, cherries and oranges, halved or sliced, to decorate Method For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid.When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string.Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition. Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife. Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more). Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake).For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape – this will take 3-4 minutes. When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit. For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid. For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid. When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string. When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string. Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition. Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition. Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife. Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife. Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more). Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more). Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake). Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake). For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape – this will take 3-4 minutes. For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape – this will take 3-4 minutes. When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit. When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit. Recipe tips If making this cake in advance, allow the cake to cool completely after cooking, then wrap tightly in cling film and store in a cool place. Once a week, unwrap the cake and drizzle a little more whisky over the top to ‘feed’ it. Re-wrap and repeat until Christmas! Ice the cake 2 days before Christmas Day and store in a cool place in the open air so that it sets. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/boozy_christmas_cake_80904",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas cake wreath recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b24bh.jpg Feed this spicy, fruit-packed Christmas cake right up until the last minute for an extra-special festive treat. For this recipe you will need a 20cm/8in non-stick savarin cake tin. 100g/3½oz chopped dried apricots175g/6oz sultanas150g/5½oz raisins100g/3½oz glacé cherries, washed, dried and halved75g/3oz stem ginger, chopped 125ml/4fl oz single malt whisky, plus extra for feeding1 orange, zest and juice175g/6oz soft dark brown sugar175g/6oz butter, softened, plus extra for greasing3 free-range eggs175g/6oz plain flour1 tsp ground mixed spice1 tsp ground ginger 100g/3½oz chopped dried apricots 175g/6oz sultanas 150g/5½oz raisins 100g/3½oz glacé cherries, washed, dried and halved 75g/3oz stem ginger, chopped 125ml/4fl oz single malt whisky, plus extra for feeding 1 orange, zest and juice 175g/6oz soft dark brown sugar 175g/6oz butter, softened, plus extra for greasing 3 free-range eggs 175g/6oz plain flour 1 tsp ground mixed spice 1 tsp ground ginger 200g/7oz icing sugar1 free-range egg white1 tbsp glycerine150g/5½oz mixed whole glacé fruit, such as dates, cherries and oranges, halved or sliced, to decorate 200g/7oz icing sugar 1 free-range egg white 1 tbsp glycerine 150g/5½oz mixed whole glacé fruit, such as dates, cherries and oranges, halved or sliced, to decorate Method For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid.When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string.Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition. Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife. Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more). Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake).For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape – this will take 3-4 minutes. When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit. For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid. For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and set aside overnight until the fruit has absorbed all of the liquid. When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string. When the fruit has soaked, preheat the oven to 140C/120C Fan/Gas 1. Grease the inside of a 20cm/8in non-stick savarin cake tin with butter. Fold a large sheet of baking paper into a strip that is 3 layers thick and big enough to wrap around the outside of the tin making a high 'collar' (this will help the cake bake evenly and prevent it over-browning as it bakes). Secure the collar with string. Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition. Beat the sugar and butter in a free-standing food mixer or large bowl for at least 3-4 minutes, or until it has turned a light caramel colour and is fluffy. Crack in the eggs one at a time, beating well after each addition. Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife. Fold in the flour, mixed spice, ground ginger and the soaked fruit until completely combined. Spoon the cake mixture into the prepared tin and smooth the top using a palette knife. Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more). Bake the cake for 1½ hours, or until a skewer inserted into the centre comes out clean (if it does not, cook the cake for a further 10 minutes and check once more). Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake). Remove the cake from the oven and drizzle with the remaining whisky. Set aside to cool in the tin for 15 minutes, then turn out onto a wire rack (see tip about feeding the cake). For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape – this will take 3-4 minutes. For the icing, in a free-standing food mixer, whisk together the icing sugar, egg white and glycerine until thick enough to hold its shape – this will take 3-4 minutes. When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit. When the cake is cold, dollop the icing on top and spread all over the cake using a palette knife. Decorate with the glacé fruit. Recipe tips If making this cake in advance, allow the cake to cool completely after cooking, then wrap tightly in cling film and store in a cool place. Once a week, unwrap the cake and drizzle a little more whisky over the top to ‘feed’ it. Re-wrap and repeat until Christmas! Ice the cake 2 days before Christmas Day and store in a cool place in the open air so that it sets."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52ceb3bdbfd0cc01582"
} | e78a52494d768696a90fb2b8a90248bd5b132b1d4b60560e40e564f51eb276d4 | Easy bubble and squeak recipe
An average of 4.6 out of 5 stars from 5 ratings This tasty bubble and squeak works with any Christmas leftovers – root vegetables such as parsnips, carrots and swede for example, or ham and stuffing. 3–4 tbsp turkey fat from the gravy, or 15g/½oz butter1 onion, finely chopped400g/14oz Brussels sprouts (leftover or freshly cooked), shredded600g/1lb 5oz leftover roast potatoes, parsnips, carrots or any other Christmas vegetablessalt and freshly ground black pepper 3–4 tbsp turkey fat from the gravy, or 15g/½oz butter 1 onion, finely chopped 400g/14oz Brussels sprouts (leftover or freshly cooked), shredded 600g/1lb 5oz leftover roast potatoes, parsnips, carrots or any other Christmas vegetables salt and freshly ground black pepper Method Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl.Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well.Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan. Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.) Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl. Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl. Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well. Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well. Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan. Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan. Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.) Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.) | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/bubble_and_squeak_64067",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Easy bubble and squeak recipe",
"content": "An average of 4.6 out of 5 stars from 5 ratings This tasty bubble and squeak works with any Christmas leftovers – root vegetables such as parsnips, carrots and swede for example, or ham and stuffing. 3–4 tbsp turkey fat from the gravy, or 15g/½oz butter1 onion, finely chopped400g/14oz Brussels sprouts (leftover or freshly cooked), shredded600g/1lb 5oz leftover roast potatoes, parsnips, carrots or any other Christmas vegetablessalt and freshly ground black pepper 3–4 tbsp turkey fat from the gravy, or 15g/½oz butter 1 onion, finely chopped 400g/14oz Brussels sprouts (leftover or freshly cooked), shredded 600g/1lb 5oz leftover roast potatoes, parsnips, carrots or any other Christmas vegetables salt and freshly ground black pepper Method Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl.Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well.Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan. Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.) Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl. Heat half the fat in a non-stick frying pan. Add the onion and fry over a medium heat until translucent. Add the sprouts and cook until everything is starting to caramelise around the edges. Transfer to a bowl. Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well. Roughly mash the leftover root vegetables together, then add them to the onion and sprouts. Season well. Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan. Heat the remaining fat in the frying pan. Pile the mixture back in, pressing down. Cook until the base has a really good crust on it. Carefully go round the edges with a palette knife to make sure it will come away easily (it won’t if the crust hasn’t cooked for long enough), then flip onto a plate, before sliding it back, cooked side up, into the pan. Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.) Cook until another crust forms, then serve. (Alternatively, you can wait for a crust to form, break it all up and flatten down again, repeating a couple of times until the bubble and squeak is a mixture of mash and well browned, crisp nuggets of crust.)"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52ceb3bdbfd0cc01583"
} | a8f9897cbf117aca41a531445e835ea5d232f99a38d09ec534aa1edb9b039675 | Celeriac and potato boulangere recipe
An average of 5.0 out of 5 stars from 2 ratings 50g/1¾oz butter, plus extra for greasing 2 onions, finely sliced1 celeriac, cut into 0.5cm/½in thick slices500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock)salt and freshly ground black pepper 50g/1¾oz butter, plus extra for greasing 2 onions, finely sliced 1 celeriac, cut into 0.5cm/½in thick slices 500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices 600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock) salt and freshly ground black pepper Method Preheat the oven to 200C/450F/Gas 6.Heat a frying pan until hot then add half the butter and all the onions.Sweat for 3-4 minutes until just softened.Place a layer of celeriac slices into the bottom of a buttered ovenproof dish.Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go.Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes.Dot with the remaining butter.Pour over the hot stock so all the layers are covered.Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon.Bake until nearly all the stock is absorbed and the top layer is golden brown.Serve. Preheat the oven to 200C/450F/Gas 6. Preheat the oven to 200C/450F/Gas 6. Heat a frying pan until hot then add half the butter and all the onions. Heat a frying pan until hot then add half the butter and all the onions. Sweat for 3-4 minutes until just softened. Sweat for 3-4 minutes until just softened. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish. Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go. Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go. Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes. Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes. Dot with the remaining butter. Dot with the remaining butter. Pour over the hot stock so all the layers are covered. Pour over the hot stock so all the layers are covered. Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon. Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon. Bake until nearly all the stock is absorbed and the top layer is golden brown. Bake until nearly all the stock is absorbed and the top layer is golden brown. Serve. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/celeriacandpotatobou_77525",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Celeriac and potato boulangere recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 50g/1¾oz butter, plus extra for greasing 2 onions, finely sliced1 celeriac, cut into 0.5cm/½in thick slices500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock)salt and freshly ground black pepper 50g/1¾oz butter, plus extra for greasing 2 onions, finely sliced 1 celeriac, cut into 0.5cm/½in thick slices 500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices 600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock) salt and freshly ground black pepper Method Preheat the oven to 200C/450F/Gas 6.Heat a frying pan until hot then add half the butter and all the onions.Sweat for 3-4 minutes until just softened.Place a layer of celeriac slices into the bottom of a buttered ovenproof dish.Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go.Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes.Dot with the remaining butter.Pour over the hot stock so all the layers are covered.Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon.Bake until nearly all the stock is absorbed and the top layer is golden brown.Serve. Preheat the oven to 200C/450F/Gas 6. Preheat the oven to 200C/450F/Gas 6. Heat a frying pan until hot then add half the butter and all the onions. Heat a frying pan until hot then add half the butter and all the onions. Sweat for 3-4 minutes until just softened. Sweat for 3-4 minutes until just softened. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish. Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go. Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go. Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes. Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes. Dot with the remaining butter. Dot with the remaining butter. Pour over the hot stock so all the layers are covered. Pour over the hot stock so all the layers are covered. Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon. Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon. Bake until nearly all the stock is absorbed and the top layer is golden brown. Bake until nearly all the stock is absorbed and the top layer is golden brown. Serve. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52ceb3bdbfd0cc01584"
} | 9fd2ff59eb20b48ca0a8da08e945494cfbfd8e852d0b2c314453f9360c79791c | Celeriac and roast hazelnut soup with soda bread recipe
Preheat the oven 230C/450F/Gas 8. Brush a baking sheet generously with olive oil.For the soda bread, sift the plain flour and the bicarbonate of soda into a big bowl. Add the salt, and mix with your hands. Make a well in the centre of the flour mix, pour in most of the buttermilk, and with one hand stiff and your fingers spread out like a claw, start mixing in a full circle once the butter milk has gone in.Keep mixing like this until you have a soft dough. Do not knead it but work it very gently to bring it together.Transfer to a floured surface, and roll it out to about 35x20cm/14x8in and transfer it to the oiled tray.Brush the top of the dough with some more oil and sprinkle with a little sea salt. Transfer to the oven and cook for ten minutes. Then turn the oven down to 200C/400F/Gas 6 and cook for a further 8-12 minutes until cooked. When cooked, it should feel firm in the centre and be golden brown. Transfer the soda bread from the oven to a wire rack and cool for a couple of minutes, then cut it into squares to serve.Meanwhile for the soup, melt the butter in a heavy saucepan over a medium heat. When it foams, add the potatoes and onions and toss them in the butter until evenly coated. Season with salt and freshly ground pepper. Cover with a circle of baking paper (to keep in the steam) and the saucepan lid, and sweat over a gentle heat for about ten minutes, until the vegetables are soft but not coloured.Remove the paper lid. Add the celeriac and chicken stock, bring to the boil, reduce the heat and simmer for 8-10 minutes, until the celeriac is soft.Liquidise the soup using a hand blender, adding a little more stock, milk (or cream) to thin to the required consistency. Season to taste with salt and freshly ground black pepper.Serve the soup piping hot in a bowl with a scattering of chopped hazelnuts, and a little chopped parsley to garnish, accompanied by slices of soda bread. Preheat the oven 230C/450F/Gas 8. Brush a baking sheet generously with olive oil. Preheat the oven 230C/450F/Gas 8. Brush a baking sheet generously with olive oil. For the soda bread, sift the plain flour and the bicarbonate of soda into a big bowl. Add the salt, and mix with your hands. Make a well in the centre of the flour mix, pour in most of the buttermilk, and with one hand stiff and your fingers spread out like a claw, start mixing in a full circle once the butter milk has gone in. For the soda bread, sift the plain flour and the bicarbonate of soda into a big bowl. Add the salt, and mix with your hands. Make a well in the centre of the flour mix, pour in most of the buttermilk, and with one hand stiff and your fingers spread out like a claw, start mixing in a full circle once the butter milk has gone in. Keep mixing like this until you have a soft dough. Do not knead it but work it very gently to bring it together. Keep mixing like this until you have a soft dough. Do not knead it but work it very gently to bring it together. Transfer to a floured surface, and roll it out to about 35x20cm/14x8in and transfer it to the oiled tray. Transfer to a floured surface, and roll it out to about 35x20cm/14x8in and transfer it to the oiled tray. Brush the top of the dough with some more oil and sprinkle with a little sea salt. Transfer to the oven and cook for ten minutes. Then turn the oven down to 200C/400F/Gas 6 and cook for a further 8-12 minutes until cooked. When cooked, it should feel firm in the centre and be golden brown. Brush the top of the dough with some more oil and sprinkle with a little sea salt. Transfer to the oven and cook for ten minutes. Then turn the oven down to 200C/400F/Gas 6 and cook for a further 8-12 minutes until cooked. When cooked, it should feel firm in the centre and be golden brown. Transfer the soda bread from the oven to a wire rack and cool for a couple of minutes, then cut it into squares to serve. Transfer the soda bread from the oven to a wire rack and cool for a couple of minutes, then cut it into squares to serve. Meanwhile for the soup, melt the butter in a heavy saucepan over a medium heat. When it foams, add the potatoes and onions and toss them in the butter until evenly coated. Season with salt and freshly ground pepper. Meanwhile for the soup, melt the butter in a heavy saucepan over a medium heat. When it foams, add the potatoes and onions and toss them in the butter until evenly coated. Season with salt and freshly ground pepper. Cover with a circle of baking paper (to keep in the steam) and the saucepan lid, and sweat over a gentle heat for about ten minutes, until the vegetables are soft but not coloured. Cover with a circle of baking paper (to keep in the steam) and the saucepan lid, and sweat over a gentle heat for about ten minutes, until the vegetables are soft but not coloured. Remove the paper lid. Add the celeriac and chicken stock, bring to the boil, reduce the heat and simmer for 8-10 minutes, until the celeriac is soft. Remove the paper lid. Add the celeriac and chicken stock, bring to the boil, reduce the heat and simmer for 8-10 minutes, until the celeriac is soft. Liquidise the soup using a hand blender, adding a little more stock, milk (or cream) to thin to the required consistency. Season to taste with salt and freshly ground black pepper. Liquidise the soup using a hand blender, adding a little more stock, milk (or cream) to thin to the required consistency. Season to taste with salt and freshly ground black pepper. Serve the soup piping hot in a bowl with a scattering of chopped hazelnuts, and a little chopped parsley to garnish, accompanied by slices of soda bread. Serve the soup piping hot in a bowl with a scattering of chopped hazelnuts, and a little chopped parsley to garnish, accompanied by slices of soda bread. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/celeriacroasthazelnu_78846",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Celeriac and roast hazelnut soup with soda bread recipe",
"content": "Preheat the oven 230C/450F/Gas 8. Brush a baking sheet generously with olive oil.For the soda bread, sift the plain flour and the bicarbonate of soda into a big bowl. Add the salt, and mix with your hands. Make a well in the centre of the flour mix, pour in most of the buttermilk, and with one hand stiff and your fingers spread out like a claw, start mixing in a full circle once the butter milk has gone in.Keep mixing like this until you have a soft dough. Do not knead it but work it very gently to bring it together.Transfer to a floured surface, and roll it out to about 35x20cm/14x8in and transfer it to the oiled tray.Brush the top of the dough with some more oil and sprinkle with a little sea salt. Transfer to the oven and cook for ten minutes. Then turn the oven down to 200C/400F/Gas 6 and cook for a further 8-12 minutes until cooked. When cooked, it should feel firm in the centre and be golden brown. Transfer the soda bread from the oven to a wire rack and cool for a couple of minutes, then cut it into squares to serve.Meanwhile for the soup, melt the butter in a heavy saucepan over a medium heat. When it foams, add the potatoes and onions and toss them in the butter until evenly coated. Season with salt and freshly ground pepper. Cover with a circle of baking paper (to keep in the steam) and the saucepan lid, and sweat over a gentle heat for about ten minutes, until the vegetables are soft but not coloured.Remove the paper lid. Add the celeriac and chicken stock, bring to the boil, reduce the heat and simmer for 8-10 minutes, until the celeriac is soft.Liquidise the soup using a hand blender, adding a little more stock, milk (or cream) to thin to the required consistency. Season to taste with salt and freshly ground black pepper.Serve the soup piping hot in a bowl with a scattering of chopped hazelnuts, and a little chopped parsley to garnish, accompanied by slices of soda bread. Preheat the oven 230C/450F/Gas 8. Brush a baking sheet generously with olive oil. Preheat the oven 230C/450F/Gas 8. Brush a baking sheet generously with olive oil. For the soda bread, sift the plain flour and the bicarbonate of soda into a big bowl. Add the salt, and mix with your hands. Make a well in the centre of the flour mix, pour in most of the buttermilk, and with one hand stiff and your fingers spread out like a claw, start mixing in a full circle once the butter milk has gone in. For the soda bread, sift the plain flour and the bicarbonate of soda into a big bowl. Add the salt, and mix with your hands. Make a well in the centre of the flour mix, pour in most of the buttermilk, and with one hand stiff and your fingers spread out like a claw, start mixing in a full circle once the butter milk has gone in. Keep mixing like this until you have a soft dough. Do not knead it but work it very gently to bring it together. Keep mixing like this until you have a soft dough. Do not knead it but work it very gently to bring it together. Transfer to a floured surface, and roll it out to about 35x20cm/14x8in and transfer it to the oiled tray. Transfer to a floured surface, and roll it out to about 35x20cm/14x8in and transfer it to the oiled tray. Brush the top of the dough with some more oil and sprinkle with a little sea salt. Transfer to the oven and cook for ten minutes. Then turn the oven down to 200C/400F/Gas 6 and cook for a further 8-12 minutes until cooked. When cooked, it should feel firm in the centre and be golden brown. Brush the top of the dough with some more oil and sprinkle with a little sea salt. Transfer to the oven and cook for ten minutes. Then turn the oven down to 200C/400F/Gas 6 and cook for a further 8-12 minutes until cooked. When cooked, it should feel firm in the centre and be golden brown. Transfer the soda bread from the oven to a wire rack and cool for a couple of minutes, then cut it into squares to serve. Transfer the soda bread from the oven to a wire rack and cool for a couple of minutes, then cut it into squares to serve. Meanwhile for the soup, melt the butter in a heavy saucepan over a medium heat. When it foams, add the potatoes and onions and toss them in the butter until evenly coated. Season with salt and freshly ground pepper. Meanwhile for the soup, melt the butter in a heavy saucepan over a medium heat. When it foams, add the potatoes and onions and toss them in the butter until evenly coated. Season with salt and freshly ground pepper. Cover with a circle of baking paper (to keep in the steam) and the saucepan lid, and sweat over a gentle heat for about ten minutes, until the vegetables are soft but not coloured. Cover with a circle of baking paper (to keep in the steam) and the saucepan lid, and sweat over a gentle heat for about ten minutes, until the vegetables are soft but not coloured. Remove the paper lid. Add the celeriac and chicken stock, bring to the boil, reduce the heat and simmer for 8-10 minutes, until the celeriac is soft. Remove the paper lid. Add the celeriac and chicken stock, bring to the boil, reduce the heat and simmer for 8-10 minutes, until the celeriac is soft. Liquidise the soup using a hand blender, adding a little more stock, milk (or cream) to thin to the required consistency. Season to taste with salt and freshly ground black pepper. Liquidise the soup using a hand blender, adding a little more stock, milk (or cream) to thin to the required consistency. Season to taste with salt and freshly ground black pepper. Serve the soup piping hot in a bowl with a scattering of chopped hazelnuts, and a little chopped parsley to garnish, accompanied by slices of soda bread. Serve the soup piping hot in a bowl with a scattering of chopped hazelnuts, and a little chopped parsley to garnish, accompanied by slices of soda bread."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52deb3bdbfd0cc01585"
} | 53c7efecb04bfad04927e470b447e47a8916d52f66cff4097916d9d574484a5d | Cheesecake Easter mess egg recipe
An average of 5.0 out of 5 stars from 3 ratings Turn one of your Easter eggs into a decadent cheesecake this year! Decorate with Easter egg chicks, mini eggs, cookies, fresh mint and even edible flowers. 1 small Easter eggsmall handful colourful sprinkles25g/1oz icing sugar100g/3½oz cream cheese1 tsp vanilla extract150ml/5fl oz double cream50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies 1 small Easter egg small handful colourful sprinkles 25g/1oz icing sugar 100g/3½oz cream cheese 1 tsp vanilla extract 150ml/5fl oz double cream 50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies mini eggs, to garnishcookies, to garnishsprig fresh mint, to garnishedible flowers, to garnish mini eggs, to garnish cookies, to garnish sprig fresh mint, to garnish edible flowers, to garnish Method Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve.Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert. Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve. Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve. Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheesecake_easter_egg_83387",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cheesecake Easter mess egg recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings Turn one of your Easter eggs into a decadent cheesecake this year! Decorate with Easter egg chicks, mini eggs, cookies, fresh mint and even edible flowers. 1 small Easter eggsmall handful colourful sprinkles25g/1oz icing sugar100g/3½oz cream cheese1 tsp vanilla extract150ml/5fl oz double cream50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies 1 small Easter egg small handful colourful sprinkles 25g/1oz icing sugar 100g/3½oz cream cheese 1 tsp vanilla extract 150ml/5fl oz double cream 50g/1¾oz berries, soft fruit, smashed mini eggs, cookies or brownies mini eggs, to garnishcookies, to garnishsprig fresh mint, to garnishedible flowers, to garnish mini eggs, to garnish cookies, to garnish sprig fresh mint, to garnish edible flowers, to garnish Method Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve.Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert. Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve. Heat the blade of a sharp knife in boiling water, then dry the knife blade and cut around the egg just above halfway. Allow the heat of the knife to melt through the chocolate. Crush the top half of the egg into chocolate shards and reserve. Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Spread the colourful sprinkles out on a plate. Warm a clean saucepan, then turn it over and use the heat of the saucepan to melt the top edge of the remaining half Easter egg. Press the melted chocolate into the sprinkles to coat, then melt the bottom of the egg to create a flat surface. Stand the Easter egg on your presentation plate. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Mix the icing sugar, cream cheese, and vanilla extract in a bowl until smooth. Add the cream and beat until soft peaks form when the whisk is removed from the bowl. Fold in your choice of reserved chocolate shards, smashed mini eggs, cookies, brownies, berries and soft fruit. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert. Spoon the filling onto the Easter egg, piling it high. Decorate with more mini eggs, Easter chicks, cookies, a sprig of mint and/or some edible flowers for a fun and colourful Easter dessert."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52deb3bdbfd0cc01586"
} | b2eddff57795854d7c1c72e8fab309484f5e7b631c812542d0d8498950ef93aa | Charred courgettes with garlic yoghurt recipe
An average of 4.0 out of 5 stars from 3 ratings The garlic, yoghurt and pistachios in this grilled courgette recipe add to its gut-friendly credentials. It also makes a completely delicious part of a veggie mezze. 3 tbsp extra virgin olive oil3 courgettes, sliced into 15mm/⅝in thick rounds1 tsp white sugar1 tsp coarse black pepper1 small garlic bulb250g/9oz full-fat live Greek-style yoghurt (or plant-based yoghurt)salt40g/1½oz golden sultanas, soaked in warm water and drained, to serve40g/1½oz shelled pistachios, roughly chopped, to serve1 tsp dried rose petals, to serve (optional) 3 tbsp extra virgin olive oil 3 courgettes, sliced into 15mm/⅝in thick rounds 1 tsp white sugar 1 tsp coarse black pepper 1 small garlic bulb 250g/9oz full-fat live Greek-style yoghurt (or plant-based yoghurt) salt 40g/1½oz golden sultanas, soaked in warm water and drained, to serve 40g/1½oz shelled pistachios, roughly chopped, to serve 1 tsp dried rose petals, to serve (optional) Method Preheat the oven to 240C/220C Fan/Gas 9. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Mix the garlic into the yoghurt and then season with a touch of salt. To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using). Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Mix the garlic into the yoghurt and then season with a touch of salt. Mix the garlic into the yoghurt and then season with a touch of salt. To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using). To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using). | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/charred_courgettes_with_53198",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Charred courgettes with garlic yoghurt recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings The garlic, yoghurt and pistachios in this grilled courgette recipe add to its gut-friendly credentials. It also makes a completely delicious part of a veggie mezze. 3 tbsp extra virgin olive oil3 courgettes, sliced into 15mm/⅝in thick rounds1 tsp white sugar1 tsp coarse black pepper1 small garlic bulb250g/9oz full-fat live Greek-style yoghurt (or plant-based yoghurt)salt40g/1½oz golden sultanas, soaked in warm water and drained, to serve40g/1½oz shelled pistachios, roughly chopped, to serve1 tsp dried rose petals, to serve (optional) 3 tbsp extra virgin olive oil 3 courgettes, sliced into 15mm/⅝in thick rounds 1 tsp white sugar 1 tsp coarse black pepper 1 small garlic bulb 250g/9oz full-fat live Greek-style yoghurt (or plant-based yoghurt) salt 40g/1½oz golden sultanas, soaked in warm water and drained, to serve 40g/1½oz shelled pistachios, roughly chopped, to serve 1 tsp dried rose petals, to serve (optional) Method Preheat the oven to 240C/220C Fan/Gas 9. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Mix the garlic into the yoghurt and then season with a touch of salt. To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using). Preheat the oven to 240C/220C Fan/Gas 9. Preheat the oven to 240C/220C Fan/Gas 9. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Drizzle 2 tablespoons olive oil as evenly as possible over the courgettes, then sprinkle over the sugar and season with salt and the coarse black pepper. Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Place the courgettes in a single layer on a large baking tray lined with baking paper (or two small baking trays). Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Slice off the top of the garlic bulb around 2cm/¾in from its stem and drizzle 1 tablespoon olive oil into the cloves. Place the garlic bulb on the baking tray alongside the courgettes. Roast for about 30 minutes, or until deeply charred. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Remove from the oven and leave to cool. Squeeze the roasted garlic to release the cooked garlic pods from the papery skin – you don't have to use them all if you don't like your food too garlicky but I tend to use most of it. Mix the garlic into the yoghurt and then season with a touch of salt. Mix the garlic into the yoghurt and then season with a touch of salt. To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using). To serve, spread the yoghurt over a serving platter. Top with the charred courgettes and scatter over the golden sultanas, pistachios and rose petals (if using)."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52deb3bdbfd0cc01587"
} | 8386fe9ca3769dbb73aa9e53ee27450f8fff15265fc9a39a60b3b4a9a24a4a40 | Cherry clafoutis recipe
An average of 3.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_clafoutis_18623_16x9.jpg Raymond Blanc shares his simple recipe for a classic clafoutis. Other stone fruits would also work well in this dish. Try peaches, plums or apricots. 450g/1lb ripe cherries, the best you can find, stones removed3 tbsp caster sugar, plus extra for sprinkling3 tbsp kirsch (optional) 450g/1lb ripe cherries, the best you can find, stones removed 3 tbsp caster sugar, plus extra for sprinkling 3 tbsp kirsch (optional) 20g/¾oz unsalted butter, plus extra for greasing2 free-range eggs3 tbsp caster sugar, plus extra for sprinkling½ tsp vanilla extract1 heaped tbsp plain flour50g/1¾fl oz whole milk75g/2¼fl oz whipping creampinch sea salt 20g/¾oz unsalted butter, plus extra for greasing 2 free-range eggs 3 tbsp caster sugar, plus extra for sprinkling ½ tsp vanilla extract 1 heaped tbsp plain flour 50g/1¾fl oz whole milk 75g/2¼fl oz whipping cream pinch sea salt Method Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.In a large bowl whisk together the eggs, sugar and vanilla until creamy.Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. To finish, sprinkle with caster sugar and serve warm. Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.) Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.) Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place. In a large bowl whisk together the eggs, sugar and vanilla until creamy. In a large bowl whisk together the eggs, sugar and vanilla until creamy. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish. Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. To finish, sprinkle with caster sugar and serve warm. To finish, sprinkle with caster sugar and serve warm. Recipe tips Bake the clafoutis before you start your meal so that it is at just the right temperature when you eat it – it should be warm but not hot. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cherry_clafoutis_18623",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cherry clafoutis recipe",
"content": "An average of 3.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_clafoutis_18623_16x9.jpg Raymond Blanc shares his simple recipe for a classic clafoutis. Other stone fruits would also work well in this dish. Try peaches, plums or apricots. 450g/1lb ripe cherries, the best you can find, stones removed3 tbsp caster sugar, plus extra for sprinkling3 tbsp kirsch (optional) 450g/1lb ripe cherries, the best you can find, stones removed 3 tbsp caster sugar, plus extra for sprinkling 3 tbsp kirsch (optional) 20g/¾oz unsalted butter, plus extra for greasing2 free-range eggs3 tbsp caster sugar, plus extra for sprinkling½ tsp vanilla extract1 heaped tbsp plain flour50g/1¾fl oz whole milk75g/2¼fl oz whipping creampinch sea salt 20g/¾oz unsalted butter, plus extra for greasing 2 free-range eggs 3 tbsp caster sugar, plus extra for sprinkling ½ tsp vanilla extract 1 heaped tbsp plain flour 50g/1¾fl oz whole milk 75g/2¼fl oz whipping cream pinch sea salt Method Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.)Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place.In a large bowl whisk together the eggs, sugar and vanilla until creamy.Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette.Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish.Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. To finish, sprinkle with caster sugar and serve warm. Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.) Gently mix together the cherries, sugar and kirsch and leave to macerate for two hours. (The sugar will slowly permeate the cherries and intensify their flavour.) Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. Preheat the oven to 180C/350F/Gas 4. Grease a baking dish with butter and sprinkle with sugar. Shake the sugar around the dish so that it is evenly coated, then tip out any excess. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place. For the batter, heat the butter in a small pan until it turns a pale hazelnut colour – this is called a beurre noisette. Do not allow the butter to burn or it will become bitter and carcinogenic. Remove the pan from the heat and set aside in a warm place. In a large bowl whisk together the eggs, sugar and vanilla until creamy. In a large bowl whisk together the eggs, sugar and vanilla until creamy. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Add the flour, whisk until smooth, then slowly incorporate the milk, cream, salt and beurre noisette. Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish. Mix the macerated cherries and their juice into the batter and pour into the prepared baking dish. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean. To finish, sprinkle with caster sugar and serve warm. To finish, sprinkle with caster sugar and serve warm. Recipe tips Bake the clafoutis before you start your meal so that it is at just the right temperature when you eat it – it should be warm but not hot."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52deb3bdbfd0cc01588"
} | 51951509cdf9c10f6382a829f83a0ab53575148001b5fac593d9e5703b7a2a73 | Chestnut falafels recipe
An average of 4.0 out of 5 stars from 1 rating Serve these Christmas-flavoured falafels made with chestnuts, truffle oil and Parmesan as a vegetarian main course, along with pittas and dips. 200g/7oz vacuum-packed chestnuts, left whole1 small bunch flatleaf parsley, chopped1 free-range egg yolk1 tsp thyme leaves1 x 400g/14oz tin cooked chickpeas, drained 1 garlic clove, crushedfew drops truffle oil, to taste 50–100g/1¾–3½oz Parmesan cheese (or vegetarian alternative), grated 300–400g/10½–14oz mashed potatosalt and freshly ground black pepper4 tbsp olive oil 200g/7oz vacuum-packed chestnuts, left whole 1 small bunch flatleaf parsley, chopped 1 free-range egg yolk 1 tsp thyme leaves 1 x 400g/14oz tin cooked chickpeas, drained 1 garlic clove, crushed few drops truffle oil, to taste 50–100g/1¾–3½oz Parmesan cheese (or vegetarian alternative), grated 300–400g/10½–14oz mashed potato salt and freshly ground black pepper 4 tbsp olive oil Method Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepperShape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour.Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips. Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepper Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepper Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour. Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour. Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips. Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chestnut_falafels_26436",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chestnut falafels recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Serve these Christmas-flavoured falafels made with chestnuts, truffle oil and Parmesan as a vegetarian main course, along with pittas and dips. 200g/7oz vacuum-packed chestnuts, left whole1 small bunch flatleaf parsley, chopped1 free-range egg yolk1 tsp thyme leaves1 x 400g/14oz tin cooked chickpeas, drained 1 garlic clove, crushedfew drops truffle oil, to taste 50–100g/1¾–3½oz Parmesan cheese (or vegetarian alternative), grated 300–400g/10½–14oz mashed potatosalt and freshly ground black pepper4 tbsp olive oil 200g/7oz vacuum-packed chestnuts, left whole 1 small bunch flatleaf parsley, chopped 1 free-range egg yolk 1 tsp thyme leaves 1 x 400g/14oz tin cooked chickpeas, drained 1 garlic clove, crushed few drops truffle oil, to taste 50–100g/1¾–3½oz Parmesan cheese (or vegetarian alternative), grated 300–400g/10½–14oz mashed potato salt and freshly ground black pepper 4 tbsp olive oil Method Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepperShape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour.Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips. Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepper Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepper Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour. Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour. Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips. Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52eeb3bdbfd0cc01589"
} | ed1bcb7cbf70bf3bedf8d83b868ecf9dd4a854354030dc302643ed775ce6d6ea | Chicken, Madeira and mushroom casserole recipe
An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b2khx.jpg This gorgeous creamy casserole has added depth of flavour from a splash of Madeira and earthy wild mushrooms. 1 medium chicken, jointed into 8 pieces1 tsp plain flour75g/2½oz butter1 onion, finely chopped1 garlic clove, finely chopped5 tbsp Madeira500ml/18fl oz chicken stock200ml/7fl oz double cream4 sprigs fresh thyme, leaves only, chopped250g/9oz chestnut mushrooms, cut into quarters100g/3½oz chanterelle mushrooms, cleaned2 tbsp roughly chopped fresh flatleaf parsleysea salt and freshly ground black pepper 1 medium chicken, jointed into 8 pieces 1 tsp plain flour 75g/2½oz butter 1 onion, finely chopped 1 garlic clove, finely chopped 5 tbsp Madeira 500ml/18fl oz chicken stock 200ml/7fl oz double cream 4 sprigs fresh thyme, leaves only, chopped 250g/9oz chestnut mushrooms, cut into quarters 100g/3½oz chanterelle mushrooms, cleaned 2 tbsp roughly chopped fresh flatleaf parsley sea salt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks150g/5½oz butter150ml/5fl oz double cream 1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks 150g/5½oz butter 150ml/5fl oz double cream Method For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat.Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes.Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste.Serve the casserole with a spoonful of mash. For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat. For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat. Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan. Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan. Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes. Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes. Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley. Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste. Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste. Serve the casserole with a spoonful of mash. Serve the casserole with a spoonful of mash. Recipe tips To prepare the casserole ahead of time, simmer until the chicken is cooked through, then remove from the heat and chill in the fridge for up to 2 days. Simmer for 20 minutes until piping hot throughout, then continue the recipe steps as normal. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chicken_madeira_and_30640",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken, Madeira and mushroom casserole recipe",
"content": "An average of 4.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03b2khx.jpg This gorgeous creamy casserole has added depth of flavour from a splash of Madeira and earthy wild mushrooms. 1 medium chicken, jointed into 8 pieces1 tsp plain flour75g/2½oz butter1 onion, finely chopped1 garlic clove, finely chopped5 tbsp Madeira500ml/18fl oz chicken stock200ml/7fl oz double cream4 sprigs fresh thyme, leaves only, chopped250g/9oz chestnut mushrooms, cut into quarters100g/3½oz chanterelle mushrooms, cleaned2 tbsp roughly chopped fresh flatleaf parsleysea salt and freshly ground black pepper 1 medium chicken, jointed into 8 pieces 1 tsp plain flour 75g/2½oz butter 1 onion, finely chopped 1 garlic clove, finely chopped 5 tbsp Madeira 500ml/18fl oz chicken stock 200ml/7fl oz double cream 4 sprigs fresh thyme, leaves only, chopped 250g/9oz chestnut mushrooms, cut into quarters 100g/3½oz chanterelle mushrooms, cleaned 2 tbsp roughly chopped fresh flatleaf parsley sea salt and freshly ground black pepper 1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks150g/5½oz butter150ml/5fl oz double cream 1kg/2lb 4oz floury potatoes, such as King Edward, peeled and cut into chunks 150g/5½oz butter 150ml/5fl oz double cream Method For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat.Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan.Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes.Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly.Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste.Serve the casserole with a spoonful of mash. For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat. For the casserole, season the chicken pieces with salt and freshly ground black pepper, then dredge them in the flour to coat. Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan. Heat two-thirds of the butter in a frying pan over a medium heat. When foaming, add the chicken pieces, in batches if necessary, and fry for 2-3 minutes, or until golden-brown on each side. (Do not overcrowd the pan.) Remove the chicken pieces from the pan and transfer to a casserole or a large heavy-based saucepan. Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes. Place the casserole over a medium heat. Add the onion, garlic, Madeira, chicken stock, cream and thyme, stir well and bring the mixture to the boil. Reduce the heat until the mixture is simmering, then simmer for 12-15 minutes. Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley. Stir in the mushrooms and continue to simmer for a further 12-15 minutes, or until the chicken pieces are cooked through and the sauce has thickened slightly. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a knife, and no trace of pink remains.) Season, to taste, with salt and freshly ground black pepper, then stir in the remaining butter and the parsley. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. Meanwhile, for the mash, boil the potatoes in a pan of salted water, then reduce the heat and simmer for 12-15 minutes, or until tender. Drain well and return to the pan, then place over a low heat for a couple of minutes to dry them slightly. Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste. Mash or rice the potatoes until smooth, then stir in the butter and cream until smooth and well combined, and season to taste. Serve the casserole with a spoonful of mash. Serve the casserole with a spoonful of mash. Recipe tips To prepare the casserole ahead of time, simmer until the chicken is cooked through, then remove from the heat and chill in the fridge for up to 2 days. Simmer for 20 minutes until piping hot throughout, then continue the recipe steps as normal."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52eeb3bdbfd0cc0158a"
} | f9d27b03396f2557b151ded9659fa44eca7e7f360b15a2f4fde540e6cc96fd0a | Chocolate and fig mousse cake recipe
An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03c0jz9.jpg This light and airy dessert is a gluten-free chocolate cake with a hidden surprise. Try it at Christmas. 300g/10½oz plain chocolate150g/5½oz butter, plus extra for greasing8-10 fresh figs, cut in half from top to bottom6 free-range eggs, separated50g/1¾oz caster sugar4 tbsp orange liqueur, such as Cointreau or Grand Marnier, plus extra to taste300ml/10½fl oz double cream2 tbsp cocoa powder 300g/10½oz plain chocolate 150g/5½oz butter, plus extra for greasing 8-10 fresh figs, cut in half from top to bottom 6 free-range eggs, separated 50g/1¾oz caster sugar 4 tbsp orange liqueur, such as Cointreau or Grand Marnier, plus extra to taste 300ml/10½fl oz double cream 2 tbsp cocoa powder Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm/9½in loose-bottomed cake tin with butter and line with silicone or baking paper.Suspend a large heatproof bowl over a pan of simmering water. Do not allow the base of the bowl to touch the surface of the water. Add the chocolate and butter to the bowl and stir until melted. Remove the bowl from the pan and set aside to cool slightly.Arrange the fig halves, cut-side down, in the bottom of the cake tin in concentric circles, with the widest part of the figs facing outwards.Whisk the egg yolks in a bowl with half of the sugar and until thickened and pale. Add the orange liqueur and whisk again.In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. Pour the egg yolk mixture onto the melted chocolate, whisking to combine. Beat in half of the whisked egg whites to lighten the mixture, then gently and quickly fold the remaining egg whites into the mixture, making sure they are fully incorporated.Pour the chocolate mousse mixture into the cake tin, taking care not to dislodge the fig halves. Bake the cake in the oven for 18-20 minutes, or until just set. There will be a bit of a wobble to the middle of the cake.Meanwhile, lightly whip the double cream until soft peaks form when the whisk is removed. Stir in a little orange liqueur, to taste.Dust the cooked cake with the cocoa powder, then carefully remove it from the tin. Serve straight away or at room temperature, with a dollop of the boozy cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm/9½in loose-bottomed cake tin with butter and line with silicone or baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm/9½in loose-bottomed cake tin with butter and line with silicone or baking paper. Suspend a large heatproof bowl over a pan of simmering water. Do not allow the base of the bowl to touch the surface of the water. Add the chocolate and butter to the bowl and stir until melted. Remove the bowl from the pan and set aside to cool slightly. Suspend a large heatproof bowl over a pan of simmering water. Do not allow the base of the bowl to touch the surface of the water. Add the chocolate and butter to the bowl and stir until melted. Remove the bowl from the pan and set aside to cool slightly. Arrange the fig halves, cut-side down, in the bottom of the cake tin in concentric circles, with the widest part of the figs facing outwards. Arrange the fig halves, cut-side down, in the bottom of the cake tin in concentric circles, with the widest part of the figs facing outwards. Whisk the egg yolks in a bowl with half of the sugar and until thickened and pale. Add the orange liqueur and whisk again. Whisk the egg yolks in a bowl with half of the sugar and until thickened and pale. Add the orange liqueur and whisk again. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. Pour the egg yolk mixture onto the melted chocolate, whisking to combine. Beat in half of the whisked egg whites to lighten the mixture, then gently and quickly fold the remaining egg whites into the mixture, making sure they are fully incorporated. Pour the egg yolk mixture onto the melted chocolate, whisking to combine. Beat in half of the whisked egg whites to lighten the mixture, then gently and quickly fold the remaining egg whites into the mixture, making sure they are fully incorporated. Pour the chocolate mousse mixture into the cake tin, taking care not to dislodge the fig halves. Bake the cake in the oven for 18-20 minutes, or until just set. There will be a bit of a wobble to the middle of the cake. Pour the chocolate mousse mixture into the cake tin, taking care not to dislodge the fig halves. Bake the cake in the oven for 18-20 minutes, or until just set. There will be a bit of a wobble to the middle of the cake. Meanwhile, lightly whip the double cream until soft peaks form when the whisk is removed. Stir in a little orange liqueur, to taste. Meanwhile, lightly whip the double cream until soft peaks form when the whisk is removed. Stir in a little orange liqueur, to taste. Dust the cooked cake with the cocoa powder, then carefully remove it from the tin. Serve straight away or at room temperature, with a dollop of the boozy cream. Dust the cooked cake with the cocoa powder, then carefully remove it from the tin. Serve straight away or at room temperature, with a dollop of the boozy cream. Recipe tips Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chocolate_and_fig_mousse_33864",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate and fig mousse cake recipe",
"content": "An average of 4.3 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/images/ic/832xn/p03c0jz9.jpg This light and airy dessert is a gluten-free chocolate cake with a hidden surprise. Try it at Christmas. 300g/10½oz plain chocolate150g/5½oz butter, plus extra for greasing8-10 fresh figs, cut in half from top to bottom6 free-range eggs, separated50g/1¾oz caster sugar4 tbsp orange liqueur, such as Cointreau or Grand Marnier, plus extra to taste300ml/10½fl oz double cream2 tbsp cocoa powder 300g/10½oz plain chocolate 150g/5½oz butter, plus extra for greasing 8-10 fresh figs, cut in half from top to bottom 6 free-range eggs, separated 50g/1¾oz caster sugar 4 tbsp orange liqueur, such as Cointreau or Grand Marnier, plus extra to taste 300ml/10½fl oz double cream 2 tbsp cocoa powder Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm/9½in loose-bottomed cake tin with butter and line with silicone or baking paper.Suspend a large heatproof bowl over a pan of simmering water. Do not allow the base of the bowl to touch the surface of the water. Add the chocolate and butter to the bowl and stir until melted. Remove the bowl from the pan and set aside to cool slightly.Arrange the fig halves, cut-side down, in the bottom of the cake tin in concentric circles, with the widest part of the figs facing outwards.Whisk the egg yolks in a bowl with half of the sugar and until thickened and pale. Add the orange liqueur and whisk again.In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. Pour the egg yolk mixture onto the melted chocolate, whisking to combine. Beat in half of the whisked egg whites to lighten the mixture, then gently and quickly fold the remaining egg whites into the mixture, making sure they are fully incorporated.Pour the chocolate mousse mixture into the cake tin, taking care not to dislodge the fig halves. Bake the cake in the oven for 18-20 minutes, or until just set. There will be a bit of a wobble to the middle of the cake.Meanwhile, lightly whip the double cream until soft peaks form when the whisk is removed. Stir in a little orange liqueur, to taste.Dust the cooked cake with the cocoa powder, then carefully remove it from the tin. Serve straight away or at room temperature, with a dollop of the boozy cream. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm/9½in loose-bottomed cake tin with butter and line with silicone or baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 24cm/9½in loose-bottomed cake tin with butter and line with silicone or baking paper. Suspend a large heatproof bowl over a pan of simmering water. Do not allow the base of the bowl to touch the surface of the water. Add the chocolate and butter to the bowl and stir until melted. Remove the bowl from the pan and set aside to cool slightly. Suspend a large heatproof bowl over a pan of simmering water. Do not allow the base of the bowl to touch the surface of the water. Add the chocolate and butter to the bowl and stir until melted. Remove the bowl from the pan and set aside to cool slightly. Arrange the fig halves, cut-side down, in the bottom of the cake tin in concentric circles, with the widest part of the figs facing outwards. Arrange the fig halves, cut-side down, in the bottom of the cake tin in concentric circles, with the widest part of the figs facing outwards. Whisk the egg yolks in a bowl with half of the sugar and until thickened and pale. Add the orange liqueur and whisk again. Whisk the egg yolks in a bowl with half of the sugar and until thickened and pale. Add the orange liqueur and whisk again. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. In a separate bowl, whisk the egg whites until soft peaks form when the whisk is removed. Pour the egg yolk mixture onto the melted chocolate, whisking to combine. Beat in half of the whisked egg whites to lighten the mixture, then gently and quickly fold the remaining egg whites into the mixture, making sure they are fully incorporated. Pour the egg yolk mixture onto the melted chocolate, whisking to combine. Beat in half of the whisked egg whites to lighten the mixture, then gently and quickly fold the remaining egg whites into the mixture, making sure they are fully incorporated. Pour the chocolate mousse mixture into the cake tin, taking care not to dislodge the fig halves. Bake the cake in the oven for 18-20 minutes, or until just set. There will be a bit of a wobble to the middle of the cake. Pour the chocolate mousse mixture into the cake tin, taking care not to dislodge the fig halves. Bake the cake in the oven for 18-20 minutes, or until just set. There will be a bit of a wobble to the middle of the cake. Meanwhile, lightly whip the double cream until soft peaks form when the whisk is removed. Stir in a little orange liqueur, to taste. Meanwhile, lightly whip the double cream until soft peaks form when the whisk is removed. Stir in a little orange liqueur, to taste. Dust the cooked cake with the cocoa powder, then carefully remove it from the tin. Serve straight away or at room temperature, with a dollop of the boozy cream. Dust the cooked cake with the cocoa powder, then carefully remove it from the tin. Serve straight away or at room temperature, with a dollop of the boozy cream. Recipe tips Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52eeb3bdbfd0cc0158b"
} | 124f9339e6334cc7788f360df26c06bc9481bfb1e174bfa30b5010a6dbf41a1a | Chocolate hot cross bun pudding recipe
An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_hot_cross_bun_89791_16x9.jpg This recipe could not be any more Easter if it tried! What a way to use up hot cross buns and Easter eggs! 6 hot cross buns, halvedbutter, for spreading600ml/20fl oz milk400ml/14fl oz double cream1 cinnamon stick (or ½ tsp ground cinnamon)4 free-range eggs1 tsp vanilla extract150g/5½oz caster sugar200g/7oz leftover milk chocolate egg, broken into pieces (or any chopped milk chocolate)vanilla ice cream, to serve 6 hot cross buns, halved butter, for spreading 600ml/20fl oz milk 400ml/14fl oz double cream 1 cinnamon stick (or ½ tsp ground cinnamon) 4 free-range eggs 1 tsp vanilla extract 150g/5½oz caster sugar 200g/7oz leftover milk chocolate egg, broken into pieces (or any chopped milk chocolate) vanilla ice cream, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chocolate_hot_cross_bun_89791",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chocolate hot cross bun pudding recipe",
"content": "An average of 4.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_hot_cross_bun_89791_16x9.jpg This recipe could not be any more Easter if it tried! What a way to use up hot cross buns and Easter eggs! 6 hot cross buns, halvedbutter, for spreading600ml/20fl oz milk400ml/14fl oz double cream1 cinnamon stick (or ½ tsp ground cinnamon)4 free-range eggs1 tsp vanilla extract150g/5½oz caster sugar200g/7oz leftover milk chocolate egg, broken into pieces (or any chopped milk chocolate)vanilla ice cream, to serve 6 hot cross buns, halved butter, for spreading 600ml/20fl oz milk 400ml/14fl oz double cream 1 cinnamon stick (or ½ tsp ground cinnamon) 4 free-range eggs 1 tsp vanilla extract 150g/5½oz caster sugar 200g/7oz leftover milk chocolate egg, broken into pieces (or any chopped milk chocolate) vanilla ice cream, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52eeb3bdbfd0cc0158c"
} | 87e41cc55d089470234db2580b0dde24c42aa1bbe8222f9cff5233cc7a81fc30 | Christmas gingerbread men recipe
An average of 4.1 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_gingerbread_84244_16x9.jpg This easy recipe for gingerbread men makes great Christmas presents or decorations - perfect for baking with children. 350g/12oz plain flour, plus extra for rolling out1 tsp bicarbonate of soda2 tsp ground ginger1 tsp ground cinnamon125g/4½oz butter175g/6oz light soft brown sugar1 free-range egg4 tbsp golden syrup 350g/12oz plain flour, plus extra for rolling out 1 tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon 125g/4½oz butter 175g/6oz light soft brown sugar 1 free-range egg 4 tbsp golden syrup writing icingcake decorations writing icing cake decorations Method Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit.Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/christmas_gingerbread_84244",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas gingerbread men recipe",
"content": "An average of 4.1 out of 5 stars from 45 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_gingerbread_84244_16x9.jpg This easy recipe for gingerbread men makes great Christmas presents or decorations - perfect for baking with children. 350g/12oz plain flour, plus extra for rolling out1 tsp bicarbonate of soda2 tsp ground ginger1 tsp ground cinnamon125g/4½oz butter175g/6oz light soft brown sugar1 free-range egg4 tbsp golden syrup 350g/12oz plain flour, plus extra for rolling out 1 tsp bicarbonate of soda 2 tsp ground ginger 1 tsp ground cinnamon 125g/4½oz butter 175g/6oz light soft brown sugar 1 free-range egg 4 tbsp golden syrup writing icingcake decorations writing icing cake decorations Method Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar.Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes.Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper.Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit.Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. Sift together the flour, bicarbonate of soda, ginger and cinnamon and pour into the bowl of a food processor. Add the butter and blend until the mix looks like breadcrumbs. Stir in the sugar. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes. Lightly beat the egg and golden syrup together, add to the food processor and pulse until the mixture clumps together. Tip the dough out, knead briefly until smooth, wrap in clingfim and leave to chill in the fridge for 15 minutes. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line two baking trays with greaseproof paper. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit. Roll the dough out to a 0.5cm/¼in thickness on a lightly floured surface. Using cutters, cut out the gingerbread men shapes and place on the baking tray, leaving a gap between them. For decorations, use a skewer to make a small hole in the top of each biscuit. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations. Bake for 12-15 minutes, or until lightly golden-brown. Leave on the tray for 10 minutes and then move to a wire rack to finish cooling. When cooled decorate with the writing icing and cake decorations."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52feb3bdbfd0cc0158d"
} | b1ef772a2dae3c3bf9728ac40a55f465662e3a3840a11d2e4aa46aa2557524fb | Christmas roast duck recipe
Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C/160C Fan/Gas 4.Layer the potatoes and onions in an large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down.Place the potatoes onto the lower shelf in the oven.Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper.Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook. If your dish with the potatoes is on the small side, it may be useful to put a very large empty tray on the bottom of the oven to catch any drips of fat.Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown.Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside.When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage. Pour enough water into the bottom of a large frying pan to reach 1cm/½in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper.To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside. Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C/160C Fan/Gas 4. Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C/160C Fan/Gas 4. Layer the potatoes and onions in an large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down. Layer the potatoes and onions in an large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down. Place the potatoes onto the lower shelf in the oven. Place the potatoes onto the lower shelf in the oven. Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper. Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper. Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook. If your dish with the potatoes is on the small side, it may be useful to put a very large empty tray on the bottom of the oven to catch any drips of fat. Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook. If your dish with the potatoes is on the small side, it may be useful to put a very large empty tray on the bottom of the oven to catch any drips of fat. Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown. Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown. Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside. Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside. When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage. When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage. Pour enough water into the bottom of a large frying pan to reach 1cm/½in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper. Pour enough water into the bottom of a large frying pan to reach 1cm/½in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside. To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/christmas_roast_duck_83066",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas roast duck recipe",
"content": "Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C/160C Fan/Gas 4.Layer the potatoes and onions in an large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down.Place the potatoes onto the lower shelf in the oven.Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper.Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook. If your dish with the potatoes is on the small side, it may be useful to put a very large empty tray on the bottom of the oven to catch any drips of fat.Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown.Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside.When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage. Pour enough water into the bottom of a large frying pan to reach 1cm/½in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper.To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside. Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C/160C Fan/Gas 4. Arrange the shelves of your oven so that there is space for the duck at the top and the potatoes on the shelf immediately underneath. Preheat the oven to 180C/160C Fan/Gas 4. Layer the potatoes and onions in an large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down. Layer the potatoes and onions in an large roasting dish, seasoning each layer with salt and freshly ground black pepper. Pour over the stock, flattening the top layer down. Place the potatoes onto the lower shelf in the oven. Place the potatoes onto the lower shelf in the oven. Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper. Pierce the duck skin all over with a fork and stuff the neck end of the cavity with the satsuma halves and cinnamon stick. Rub the five-spice powder all over the skin and season with salt and freshly ground black pepper. Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook. If your dish with the potatoes is on the small side, it may be useful to put a very large empty tray on the bottom of the oven to catch any drips of fat. Place the duck directly onto the oven rack above the potatoes, so that the juices from the duck will drip onto the potatoes as they cook. If your dish with the potatoes is on the small side, it may be useful to put a very large empty tray on the bottom of the oven to catch any drips of fat. Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown. Roast for 1½-2 hours, or until the duck is cooked through and the potatoes are tender and golden-brown. Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside. Meanwhile, for the spiced cranberry apple sauce, bring the apples, cranberries and cider to the boil in a frying pan. Reduce the heat until simmering and simmer for 10 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened. Season, to taste, with sugar, if too tart, then pour the sauce into a serving bowl and set aside. When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage. When the duck is cooked, remove it from the oven and set aside to rest for 10 minutes on a serving platter while you cook the cabbage. Pour enough water into the bottom of a large frying pan to reach 1cm/½in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper. Pour enough water into the bottom of a large frying pan to reach 1cm/½in up the sides of the pan. Add half of the butter and bring to the boil. When the butter has melted, add the cabbage and boil until it has just wilted, stirring occasionally. Add the dried cranberries and cook for another 1-2 minutes, or until most of the water has evaporated, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside. To serve, spoon the wilted cabbage (drained, if necessary) onto a serving platter and lay the roast duck on top. Serve the potatoes and sauce alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52feb3bdbfd0cc0158e"
} | a7ca985bc54c96f97ee483f1e701e3a412755587fac86e92d846f6dcadb104ea | Clam chowder recipe
An average of 5.0 out of 5 stars from 2 ratings 500g/1lb 2oz clams 75ml/3fl oz water25g/1oz butter50g/2oz thickly sliced bacon, chopped110g/4oz onions, chopped225g/8oz potatoes, chopped 300ml/10fl oz milk125ml/4½fl oz double cream1 bay leafpinch grated nutmegsalt and freshly ground white pepper 500g/1lb 2oz clams 75ml/3fl oz water 25g/1oz butter 50g/2oz thickly sliced bacon, chopped 110g/4oz onions, chopped 225g/8oz potatoes, chopped 300ml/10fl oz milk 125ml/4½fl oz double cream 1 bay leaf pinch grated nutmeg salt and freshly ground white pepper 1 tbsp roughly chopped fresh flatleaf parsley sourdough bread, sliced 1 tbsp roughly chopped fresh flatleaf parsley sourdough bread, sliced Method Clean the clams and discard any which do not close when tapped.Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed.Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells.Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned.Add the onions and cook for another 2-3 minutes until just softened.Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm.Stir in the clams and season, to taste, with salt and freshly ground white pepper.To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread. Clean the clams and discard any which do not close when tapped. Clean the clams and discard any which do not close when tapped. Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed. Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed. Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells. Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells. Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned. Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned. Add the onions and cook for another 2-3 minutes until just softened. Add the onions and cook for another 2-3 minutes until just softened. Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm. Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm. Stir in the clams and season, to taste, with salt and freshly ground white pepper. Stir in the clams and season, to taste, with salt and freshly ground white pepper. To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread. To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/clamchowder_87459",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Clam chowder recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 500g/1lb 2oz clams 75ml/3fl oz water25g/1oz butter50g/2oz thickly sliced bacon, chopped110g/4oz onions, chopped225g/8oz potatoes, chopped 300ml/10fl oz milk125ml/4½fl oz double cream1 bay leafpinch grated nutmegsalt and freshly ground white pepper 500g/1lb 2oz clams 75ml/3fl oz water 25g/1oz butter 50g/2oz thickly sliced bacon, chopped 110g/4oz onions, chopped 225g/8oz potatoes, chopped 300ml/10fl oz milk 125ml/4½fl oz double cream 1 bay leaf pinch grated nutmeg salt and freshly ground white pepper 1 tbsp roughly chopped fresh flatleaf parsley sourdough bread, sliced 1 tbsp roughly chopped fresh flatleaf parsley sourdough bread, sliced Method Clean the clams and discard any which do not close when tapped.Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed.Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells.Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned.Add the onions and cook for another 2-3 minutes until just softened.Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm.Stir in the clams and season, to taste, with salt and freshly ground white pepper.To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread. Clean the clams and discard any which do not close when tapped. Clean the clams and discard any which do not close when tapped. Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed. Heat a large lidded frying pan until hot, add the clams and the water and bring to the boil. Cover with a lid and cook for 2-3 minutes, or until all the clams have opened - discard any which remain closed. Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells. Strain the clams, reserving the cooking liquour. Remove all the clams from their shells and set aside, discarding the shells. Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned. Heat the butter in another deep frying pan, add the bacon and fry for 2-3 minutes, or until browned. Add the onions and cook for another 2-3 minutes until just softened. Add the onions and cook for another 2-3 minutes until just softened. Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm. Add the potatoes along with the milk, cream, bay leaf, nutmeg and cooking liquor from the clams. Bring to the boil, then reduce the heat and simmer gently until the potatoes are cooked but still just firm. Stir in the clams and season, to taste, with salt and freshly ground white pepper. Stir in the clams and season, to taste, with salt and freshly ground white pepper. To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread. To serve, divide the chowder among four serving bowls, sprinkle over the parsley and serve with sourdough bread."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52feb3bdbfd0cc0158f"
} | 59bafef024124fa08afafc078a130c47b5f6195cd97c6fc33ee8b18c0715f4b0 | Chunky celeriac soup recipe
An average of 4.5 out of 5 stars from 2 ratings 1 tbsp olive oil1 clove garlic, finely chopped½ red onion, roughly chopped150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes1 tbsp tomato puréepinch dried chilli flakes100g/3½oz puy lentils200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)salt and freshly ground black pepperfresh basil leaf, to garnish 1 tbsp olive oil 1 clove garlic, finely chopped ½ red onion, roughly chopped 150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes 1 tbsp tomato purée pinch dried chilli flakes 100g/3½oz puy lentils 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock) salt and freshly ground black pepper fresh basil leaf, to garnish Method Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally.Add the tomato purée and chilli flakes and cook for a further minute.Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally.Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve. Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally. Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally. Add the tomato purée and chilli flakes and cook for a further minute. Add the tomato purée and chilli flakes and cook for a further minute. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/chunkyceleriacsoup_80861",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chunky celeriac soup recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings 1 tbsp olive oil1 clove garlic, finely chopped½ red onion, roughly chopped150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes1 tbsp tomato puréepinch dried chilli flakes100g/3½oz puy lentils200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)salt and freshly ground black pepperfresh basil leaf, to garnish 1 tbsp olive oil 1 clove garlic, finely chopped ½ red onion, roughly chopped 150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes 1 tbsp tomato purée pinch dried chilli flakes 100g/3½oz puy lentils 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock) salt and freshly ground black pepper fresh basil leaf, to garnish Method Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally.Add the tomato purée and chilli flakes and cook for a further minute.Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally.Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve. Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally. Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally. Add the tomato purée and chilli flakes and cook for a further minute. Add the tomato purée and chilli flakes and cook for a further minute. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad52feb3bdbfd0cc01590"
} | cbaa49936616b73a55cd26659b04dcc6ff33db6c0c0725f01a96b6d36abc43ff | Christmas tree pavlova recipe
An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_tree_pavlova_36017_16x9.jpg Pull a festive dessert out of the bag with James Martin's make-ahead Christmas tree-shaped pavlova. For this recipe you will need a hand-held mixer or a freestanding mixer and a piping bag. 6 free-range egg whites450g/1lb caster sugar1 tbsp cornflour1 tbsp white wine vinegar¼ tsp ground cloves½ tsp ground ginger1 cinnamon stick1 lemon, peeled1 orange, peeled400g/14oz fresh blackberries600ml/20fl oz double cream1 tbsp vanilla bean paste50ml/2fl oz crème de cassis 6 free-range egg whites 450g/1lb caster sugar 1 tbsp cornflour 1 tbsp white wine vinegar ¼ tsp ground cloves ½ tsp ground ginger 1 cinnamon stick 1 lemon, peeled 1 orange, peeled 400g/14oz fresh blackberries 600ml/20fl oz double cream 1 tbsp vanilla bean paste 50ml/2fl oz crème de cassis Method Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper. Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed. Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff.Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles.Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool.Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool.When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis.To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately. Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper. Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper. Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed. Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed. Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff. Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff. Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles. Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles. Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool. Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool. Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool. Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool. When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis. When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis. To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately. To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately. Recipe tips Tip: Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/christmas_tree_pavlova_36017",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Christmas tree pavlova recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_tree_pavlova_36017_16x9.jpg Pull a festive dessert out of the bag with James Martin's make-ahead Christmas tree-shaped pavlova. For this recipe you will need a hand-held mixer or a freestanding mixer and a piping bag. 6 free-range egg whites450g/1lb caster sugar1 tbsp cornflour1 tbsp white wine vinegar¼ tsp ground cloves½ tsp ground ginger1 cinnamon stick1 lemon, peeled1 orange, peeled400g/14oz fresh blackberries600ml/20fl oz double cream1 tbsp vanilla bean paste50ml/2fl oz crème de cassis 6 free-range egg whites 450g/1lb caster sugar 1 tbsp cornflour 1 tbsp white wine vinegar ¼ tsp ground cloves ½ tsp ground ginger 1 cinnamon stick 1 lemon, peeled 1 orange, peeled 400g/14oz fresh blackberries 600ml/20fl oz double cream 1 tbsp vanilla bean paste 50ml/2fl oz crème de cassis Method Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper. Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed. Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff.Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles.Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool.Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool.When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis.To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately. Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper. Preheat the oven to 110C/90C Fan/Gas ½. Line a large baking tray with silicone or baking paper. Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed. Whisk the egg whites in a clean bowl using an electric whisk, or in the bowl of a freestanding mixer, until soft peaks form when the whisk is removed. Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff. Add 300g/10½oz of the caster sugar and continue to whisk until the mixture is smooth and glossy and stiff peaks form when the whisk is removed. You should hear the machine dropping down a gear as the meringue mixture reaches the correct consistency. Reduce the speed of the whisks and add the cornflour and vinegar. Whisk until very stiff. Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles. Transfer the meringue mixture to a piping bag. Pipe an outline of a Christmas tree shape onto the prepared baking tray. Pipe a rectangular trunk at the bottom. Fill the outline with the remaining meringue mixture, then smooth the top using a palette knife. With the last of the meringue mixture, pipe around the edge of the Christmas tree shape to form a raised edge. Pipe little balls on each of the points to resemble baubles. Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool. Bake the Christmas tree in the oven for 1½-2 hours, or until firm, then remove from the oven and set aside to cool. Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool. Meanwhile, make the filling. Bring the remaining caster sugar and 150ml/5fl oz water to the boil in a saucepan. Stir in the ground cloves, ground ginger, cinnamon stick, and lemon and orange peel and boil for a further 4-5 minutes, or until thickened and syrupy. Stir in the blackberries, then remove the pan from the heat and set aside until completely cool. When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis. When the meringue and fruit syrup have cooled, whisk the cream and vanilla bean paste in a bowl until soft peaks form when the whisk is removed, then stir in the crème de cassis. To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately. To assemble, transfer the meringue to a serving platter and spread the cream on top. Spoon over the fruit syrup. Serve immediately. Recipe tips Tip: Make sure your bowl and whisk are very clean, free of grease and completely dry, as any water or grease will affect the meringue."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad530eb3bdbfd0cc01591"
} | 732f1ae96f983ccbbe80bd0bcc829aa292bd403b85f003bcca211d07263e9394 | Clam, smoked bacon and cider broth recipe
An average of 0.0 out of 5 stars from 0 ratings A hearty broth that's perfect for winter. 3 tbsp olive oil150g/5oz smoked bacon rashers, chopped1 dried anchovy fillet1 sprig fresh thyme 1 carrot, peeled, finely chopped1 stick celery, trimmed, finely chopped1 small leek, trimmed, finely chopped1 onion, peeled, finely chopped2kg/4lb 4oz medium clams, cleaned, (discard any clams that remain open after rinsing)300ml/11fl oz good-quality dry ciderhandful chopped fresh flatleaf parsley4 slices white crusty bread½ tsp sea salt1 garlic clove, peeled 3 tbsp olive oil 150g/5oz smoked bacon rashers, chopped 1 dried anchovy fillet 1 sprig fresh thyme 1 carrot, peeled, finely chopped 1 stick celery, trimmed, finely chopped 1 small leek, trimmed, finely chopped 1 onion, peeled, finely chopped 2kg/4lb 4oz medium clams, cleaned, (discard any clams that remain open after rinsing) 300ml/11fl oz good-quality dry cider handful chopped fresh flatleaf parsley 4 slices white crusty bread ½ tsp sea salt 1 garlic clove, peeled Method Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon.Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened.Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley.Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt.Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove.To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth. Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon. Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon. Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened. Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened. Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley. Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley. Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt. Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt. Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove. Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove. To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth. To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/clamsmokedbaconandci_93397",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Clam, smoked bacon and cider broth recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A hearty broth that's perfect for winter. 3 tbsp olive oil150g/5oz smoked bacon rashers, chopped1 dried anchovy fillet1 sprig fresh thyme 1 carrot, peeled, finely chopped1 stick celery, trimmed, finely chopped1 small leek, trimmed, finely chopped1 onion, peeled, finely chopped2kg/4lb 4oz medium clams, cleaned, (discard any clams that remain open after rinsing)300ml/11fl oz good-quality dry ciderhandful chopped fresh flatleaf parsley4 slices white crusty bread½ tsp sea salt1 garlic clove, peeled 3 tbsp olive oil 150g/5oz smoked bacon rashers, chopped 1 dried anchovy fillet 1 sprig fresh thyme 1 carrot, peeled, finely chopped 1 stick celery, trimmed, finely chopped 1 small leek, trimmed, finely chopped 1 onion, peeled, finely chopped 2kg/4lb 4oz medium clams, cleaned, (discard any clams that remain open after rinsing) 300ml/11fl oz good-quality dry cider handful chopped fresh flatleaf parsley 4 slices white crusty bread ½ tsp sea salt 1 garlic clove, peeled Method Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon.Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened.Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley.Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt.Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove.To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth. Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon. Heat one tablespoon of the oil in a lidded frying pan over a medium heat. Fry the bacon and anchovy for 2-3 minutes, or until the fat is released from the bacon. Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened. Add the thyme, carrot, celery, leek and onion and cook for 2-3 minutes, or until softened. Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley. Stir in the clams and cider and cover the pan with a lid. Bring the mixture to a simmer, then steam the clams for 2-3 minutes, or until all of the clams have opened. (Discard any clams that have not opened during cooking.) Stir in the parsley. Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt. Meanwhile, drizzle the remaining olive oil over the slices of bread and sprinkle over the sea salt. Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove. Heat a griddle pan until hot and grill the slices of bread for 1-2 minutes on each side, or until golden-brown char marks appear on both sides. Rub each slice of toast with the garlic clove. To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth. To serve, press a slice of charred bread into the bottom of each of 4 large serving bowls and ladle over the clam broth."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad530eb3bdbfd0cc01592"
} | d746bea522ff015e75558744d1f5c06874bedd771acfc37d9801389dadd59a3e | Latkes recipe
Classic latkes An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_latkes_26319_16x9.jpg Latkes are traditionally served for Hanukkah and often for the Passover. Nothing is quite like them hot and crisp from the pan with soured cream and apples. 750g/1lb 10oz red-skinned potatoes, peeled1 onion, peeled2 free-range eggs3 tbsp matzo meal1 tsp baking powder (kosher, if required)4–5 tbsp sunflower oilsalt and freshly ground black pepper 750g/1lb 10oz red-skinned potatoes, peeled 1 onion, peeled 2 free-range eggs 3 tbsp matzo meal 1 tsp baking powder (kosher, if required) 4–5 tbsp sunflower oil salt and freshly ground black pepper Method Grate the peeled potatoes and onion on the coarse side of a box grater onto a baking tray. Scoop them onto the middle of a clean tea towel and gather the cloth around the mixture into a pouch. Holding the pouch over the sink, twist the cloth tightly to squeeze out as much liquid as you can. Unravel the pouch, loosen the mixture and give it another good squeeze.Lightly beat the eggs in a large mixing bowl, add the matzo meal and baking powder and season generously with salt and pepper. Whisk until smooth.Add the grated and squeezed potato and onion to the bowl and mix well.You will need to cook the latkes in batches. Heat half the sunflower oil in a large frying pan over a medium heat. Using two dessertspoons, scoop mounds of the potato mixture into the pan and flatten slightly. Cook the latkes until golden-brown and crisp on one side and then using a fish slice flip over and cook the other side until golden-brown. Remove the latkes from the pan and place on a baking tray lined with kitchen paper to absorb any excess oil. Cook the remaining latkes in batches, adding more oil to the pan as needed.Latkes can be prepared ahead of time and reheated in a preheated 180C/160C Fan/Gas 4 oven for 10 minutes, or until hot through. Grate the peeled potatoes and onion on the coarse side of a box grater onto a baking tray. Scoop them onto the middle of a clean tea towel and gather the cloth around the mixture into a pouch. Holding the pouch over the sink, twist the cloth tightly to squeeze out as much liquid as you can. Unravel the pouch, loosen the mixture and give it another good squeeze. Grate the peeled potatoes and onion on the coarse side of a box grater onto a baking tray. Scoop them onto the middle of a clean tea towel and gather the cloth around the mixture into a pouch. Holding the pouch over the sink, twist the cloth tightly to squeeze out as much liquid as you can. Unravel the pouch, loosen the mixture and give it another good squeeze. Lightly beat the eggs in a large mixing bowl, add the matzo meal and baking powder and season generously with salt and pepper. Whisk until smooth. Lightly beat the eggs in a large mixing bowl, add the matzo meal and baking powder and season generously with salt and pepper. Whisk until smooth. Add the grated and squeezed potato and onion to the bowl and mix well. Add the grated and squeezed potato and onion to the bowl and mix well. You will need to cook the latkes in batches. Heat half the sunflower oil in a large frying pan over a medium heat. Using two dessertspoons, scoop mounds of the potato mixture into the pan and flatten slightly. Cook the latkes until golden-brown and crisp on one side and then using a fish slice flip over and cook the other side until golden-brown. You will need to cook the latkes in batches. Heat half the sunflower oil in a large frying pan over a medium heat. Using two dessertspoons, scoop mounds of the potato mixture into the pan and flatten slightly. Cook the latkes until golden-brown and crisp on one side and then using a fish slice flip over and cook the other side until golden-brown. Remove the latkes from the pan and place on a baking tray lined with kitchen paper to absorb any excess oil. Cook the remaining latkes in batches, adding more oil to the pan as needed. Remove the latkes from the pan and place on a baking tray lined with kitchen paper to absorb any excess oil. Cook the remaining latkes in batches, adding more oil to the pan as needed. Latkes can be prepared ahead of time and reheated in a preheated 180C/160C Fan/Gas 4 oven for 10 minutes, or until hot through. Latkes can be prepared ahead of time and reheated in a preheated 180C/160C Fan/Gas 4 oven for 10 minutes, or until hot through. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/classic_latkes_26319",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Latkes recipe",
"content": "Classic latkes An average of 3.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/classic_latkes_26319_16x9.jpg Latkes are traditionally served for Hanukkah and often for the Passover. Nothing is quite like them hot and crisp from the pan with soured cream and apples. 750g/1lb 10oz red-skinned potatoes, peeled1 onion, peeled2 free-range eggs3 tbsp matzo meal1 tsp baking powder (kosher, if required)4–5 tbsp sunflower oilsalt and freshly ground black pepper 750g/1lb 10oz red-skinned potatoes, peeled 1 onion, peeled 2 free-range eggs 3 tbsp matzo meal 1 tsp baking powder (kosher, if required) 4–5 tbsp sunflower oil salt and freshly ground black pepper Method Grate the peeled potatoes and onion on the coarse side of a box grater onto a baking tray. Scoop them onto the middle of a clean tea towel and gather the cloth around the mixture into a pouch. Holding the pouch over the sink, twist the cloth tightly to squeeze out as much liquid as you can. Unravel the pouch, loosen the mixture and give it another good squeeze.Lightly beat the eggs in a large mixing bowl, add the matzo meal and baking powder and season generously with salt and pepper. Whisk until smooth.Add the grated and squeezed potato and onion to the bowl and mix well.You will need to cook the latkes in batches. Heat half the sunflower oil in a large frying pan over a medium heat. Using two dessertspoons, scoop mounds of the potato mixture into the pan and flatten slightly. Cook the latkes until golden-brown and crisp on one side and then using a fish slice flip over and cook the other side until golden-brown. Remove the latkes from the pan and place on a baking tray lined with kitchen paper to absorb any excess oil. Cook the remaining latkes in batches, adding more oil to the pan as needed.Latkes can be prepared ahead of time and reheated in a preheated 180C/160C Fan/Gas 4 oven for 10 minutes, or until hot through. Grate the peeled potatoes and onion on the coarse side of a box grater onto a baking tray. Scoop them onto the middle of a clean tea towel and gather the cloth around the mixture into a pouch. Holding the pouch over the sink, twist the cloth tightly to squeeze out as much liquid as you can. Unravel the pouch, loosen the mixture and give it another good squeeze. Grate the peeled potatoes and onion on the coarse side of a box grater onto a baking tray. Scoop them onto the middle of a clean tea towel and gather the cloth around the mixture into a pouch. Holding the pouch over the sink, twist the cloth tightly to squeeze out as much liquid as you can. Unravel the pouch, loosen the mixture and give it another good squeeze. Lightly beat the eggs in a large mixing bowl, add the matzo meal and baking powder and season generously with salt and pepper. Whisk until smooth. Lightly beat the eggs in a large mixing bowl, add the matzo meal and baking powder and season generously with salt and pepper. Whisk until smooth. Add the grated and squeezed potato and onion to the bowl and mix well. Add the grated and squeezed potato and onion to the bowl and mix well. You will need to cook the latkes in batches. Heat half the sunflower oil in a large frying pan over a medium heat. Using two dessertspoons, scoop mounds of the potato mixture into the pan and flatten slightly. Cook the latkes until golden-brown and crisp on one side and then using a fish slice flip over and cook the other side until golden-brown. You will need to cook the latkes in batches. Heat half the sunflower oil in a large frying pan over a medium heat. Using two dessertspoons, scoop mounds of the potato mixture into the pan and flatten slightly. Cook the latkes until golden-brown and crisp on one side and then using a fish slice flip over and cook the other side until golden-brown. Remove the latkes from the pan and place on a baking tray lined with kitchen paper to absorb any excess oil. Cook the remaining latkes in batches, adding more oil to the pan as needed. Remove the latkes from the pan and place on a baking tray lined with kitchen paper to absorb any excess oil. Cook the remaining latkes in batches, adding more oil to the pan as needed. Latkes can be prepared ahead of time and reheated in a preheated 180C/160C Fan/Gas 4 oven for 10 minutes, or until hot through. Latkes can be prepared ahead of time and reheated in a preheated 180C/160C Fan/Gas 4 oven for 10 minutes, or until hot through."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad530eb3bdbfd0cc01593"
} | af1e5760e8a10cfcde527bea72806be247e364aa17b12bd9573ccf513842790d | Clementine sorbet recipe
An average of 5.0 out of 5 stars from 4 ratings This clementine sorbet is a light and fresh dessert – often needed (though not always received) for Christmas. Liquid glucose is found in most supermarkets – it stops sugar crystals from forming, so prolongs the life of the sorbet. 150g/5½oz caster sugar50ml/2fl oz liquid glucose6 clementines or 3 blood oranges, zest only250ml/9fl oz clementine or blood orange juice2 tbsp Campari (optional) 150g/5½oz caster sugar 50ml/2fl oz liquid glucose 6 clementines or 3 blood oranges, zest only 250ml/9fl oz clementine or blood orange juice 2 tbsp Campari (optional) Method Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 minutes, before removing from the heat. Leave the sugar syrup to infuse with the zest until it has cooled to room temperature.Add the citrus juice, then strain everything through a sieve. Stir in the Campari (if using) then chill in the fridge for at least a couple of hours – alternatively put in the freezer for half an hour.To turn into sorbet, either churn in an ice cream maker until frozen, then decant to a freezer container. Alternatively, put in a shallow container and transfer to the freezer. Remove from the freezer every half hour and whisk thoroughly, preferably with a hand-held mixture, to get as much air into it as possible, until it is frozen so hard that it is not possible to do this anymore – you should be able to do this at least 3–4 times.To serve, remove from the freezer and put in the fridge half an hour before serving. Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 minutes, before removing from the heat. Leave the sugar syrup to infuse with the zest until it has cooled to room temperature. Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 minutes, before removing from the heat. Leave the sugar syrup to infuse with the zest until it has cooled to room temperature. Add the citrus juice, then strain everything through a sieve. Stir in the Campari (if using) then chill in the fridge for at least a couple of hours – alternatively put in the freezer for half an hour. Add the citrus juice, then strain everything through a sieve. Stir in the Campari (if using) then chill in the fridge for at least a couple of hours – alternatively put in the freezer for half an hour. To turn into sorbet, either churn in an ice cream maker until frozen, then decant to a freezer container. Alternatively, put in a shallow container and transfer to the freezer. To turn into sorbet, either churn in an ice cream maker until frozen, then decant to a freezer container. Alternatively, put in a shallow container and transfer to the freezer. Remove from the freezer every half hour and whisk thoroughly, preferably with a hand-held mixture, to get as much air into it as possible, until it is frozen so hard that it is not possible to do this anymore – you should be able to do this at least 3–4 times. Remove from the freezer every half hour and whisk thoroughly, preferably with a hand-held mixture, to get as much air into it as possible, until it is frozen so hard that it is not possible to do this anymore – you should be able to do this at least 3–4 times. To serve, remove from the freezer and put in the fridge half an hour before serving. To serve, remove from the freezer and put in the fridge half an hour before serving. Recipe tips You can make this with lemons instead – use the zest of three lemons and 200-250ml/7-9fl oz lemon juice, depending on how sour you want it. Add two tablespoons of limoncello if you want to include alcohol. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/clementine_or_blood_30914",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Clementine sorbet recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings This clementine sorbet is a light and fresh dessert – often needed (though not always received) for Christmas. Liquid glucose is found in most supermarkets – it stops sugar crystals from forming, so prolongs the life of the sorbet. 150g/5½oz caster sugar50ml/2fl oz liquid glucose6 clementines or 3 blood oranges, zest only250ml/9fl oz clementine or blood orange juice2 tbsp Campari (optional) 150g/5½oz caster sugar 50ml/2fl oz liquid glucose 6 clementines or 3 blood oranges, zest only 250ml/9fl oz clementine or blood orange juice 2 tbsp Campari (optional) Method Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 minutes, before removing from the heat. Leave the sugar syrup to infuse with the zest until it has cooled to room temperature.Add the citrus juice, then strain everything through a sieve. Stir in the Campari (if using) then chill in the fridge for at least a couple of hours – alternatively put in the freezer for half an hour.To turn into sorbet, either churn in an ice cream maker until frozen, then decant to a freezer container. Alternatively, put in a shallow container and transfer to the freezer. Remove from the freezer every half hour and whisk thoroughly, preferably with a hand-held mixture, to get as much air into it as possible, until it is frozen so hard that it is not possible to do this anymore – you should be able to do this at least 3–4 times.To serve, remove from the freezer and put in the fridge half an hour before serving. Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 minutes, before removing from the heat. Leave the sugar syrup to infuse with the zest until it has cooled to room temperature. Put the caster sugar and liquid glucose into a saucepan with 200ml/7fl oz water and the citrus zest. Heat slowly, stirring until the sugar has dissolved, then bring to the boil and simmer for 2 minutes, before removing from the heat. Leave the sugar syrup to infuse with the zest until it has cooled to room temperature. Add the citrus juice, then strain everything through a sieve. Stir in the Campari (if using) then chill in the fridge for at least a couple of hours – alternatively put in the freezer for half an hour. Add the citrus juice, then strain everything through a sieve. Stir in the Campari (if using) then chill in the fridge for at least a couple of hours – alternatively put in the freezer for half an hour. To turn into sorbet, either churn in an ice cream maker until frozen, then decant to a freezer container. Alternatively, put in a shallow container and transfer to the freezer. To turn into sorbet, either churn in an ice cream maker until frozen, then decant to a freezer container. Alternatively, put in a shallow container and transfer to the freezer. Remove from the freezer every half hour and whisk thoroughly, preferably with a hand-held mixture, to get as much air into it as possible, until it is frozen so hard that it is not possible to do this anymore – you should be able to do this at least 3–4 times. Remove from the freezer every half hour and whisk thoroughly, preferably with a hand-held mixture, to get as much air into it as possible, until it is frozen so hard that it is not possible to do this anymore – you should be able to do this at least 3–4 times. To serve, remove from the freezer and put in the fridge half an hour before serving. To serve, remove from the freezer and put in the fridge half an hour before serving. Recipe tips You can make this with lemons instead – use the zest of three lemons and 200-250ml/7-9fl oz lemon juice, depending on how sour you want it. Add two tablespoons of limoncello if you want to include alcohol."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad530eb3bdbfd0cc01594"
} | 455ae0c2a0931c69d30885165c3e1a846e958dde056ffc5149d2d7f7604882c2 | Courgette and ginger jam recipe
An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_ginger_jam_07706_16x9.jpg This golden-green courgette and ginger jam is a brilliant way to use up an abundance of seasonal courgettes. It is quick and easy to make and surprisingly delicious, a bit like a gingery marmalade. You can use any type of courgette: green or yellow, round or long. If the courgettes are young with tender skin there is no need to peel them. If you choose not to peel green courgettes the jam will be flecked with green. Courgettes have barely any pectin and you will need to use jam sugar, which has added pectin and citric acid, to get the jam to set. 1.2kg/2lb 10oz courgettes (1kg/2lb 4oz prepared weight), any large halved and seeds removed, coarsely grated125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and finely chopped or grated 2 unwaxed lemons, finely grated zest 100ml/3½fl oz lemon juice (2–3 lemons)750g/1lb 10oz jam sugar cooking oil (optional) 1.2kg/2lb 10oz courgettes (1kg/2lb 4oz prepared weight), any large halved and seeds removed, coarsely grated 125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and finely chopped or grated 2 unwaxed lemons, finely grated zest 100ml/3½fl oz lemon juice (2–3 lemons) 750g/1lb 10oz jam sugar cooking oil (optional) Method Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Recipe tips To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside down in the oven for 15 minutes. The easiest way to peel ginger is with the rounded end of a teaspoon. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/courgette_and_ginger_jam_07706",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Courgette and ginger jam recipe",
"content": "An average of 3.2 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/courgette_and_ginger_jam_07706_16x9.jpg This golden-green courgette and ginger jam is a brilliant way to use up an abundance of seasonal courgettes. It is quick and easy to make and surprisingly delicious, a bit like a gingery marmalade. You can use any type of courgette: green or yellow, round or long. If the courgettes are young with tender skin there is no need to peel them. If you choose not to peel green courgettes the jam will be flecked with green. Courgettes have barely any pectin and you will need to use jam sugar, which has added pectin and citric acid, to get the jam to set. 1.2kg/2lb 10oz courgettes (1kg/2lb 4oz prepared weight), any large halved and seeds removed, coarsely grated125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and finely chopped or grated 2 unwaxed lemons, finely grated zest 100ml/3½fl oz lemon juice (2–3 lemons)750g/1lb 10oz jam sugar cooking oil (optional) 1.2kg/2lb 10oz courgettes (1kg/2lb 4oz prepared weight), any large halved and seeds removed, coarsely grated 125g/4½oz fresh root ginger (100g/3½oz prepared weight), peeled and finely chopped or grated 2 unwaxed lemons, finely grated zest 100ml/3½fl oz lemon juice (2–3 lemons) 750g/1lb 10oz jam sugar cooking oil (optional) Method Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Put the grated courgettes, ginger, lemon zest and juice in a large heavy-based pan or preserving pan. Place over a low heat for 4–5 minutes, stirring to prevent the mixture from sticking while the juices draw out. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Add the sugar, a third at a time, stirring until it has completely dissolved. Turn up the heat to a steady boil for 7–8 minutes until the mixture is glossy and clear; it will thicken and the boil will be slower. Using jam sugar should ensure the jam will set. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Remove from the heat and gently stir (in one direction only) to disperse any foam, adding a drop or two of oil if it doesn’t disperse. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Tip the jam into a wide-necked jug with a good pouring lip, then fill the warm sterilised jars to the brim and immediately seal with screwtop lids. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Store in a cool, dark, dry place for up to a year. Once opened keep in the fridge and use within 6 weeks. Recipe tips To sterilise the jars and lids, put them through a hot (at least 60C) dishwasher cycle. Do not dry them with a tea towel, leave them to air dry. Alternatively, preheat the oven to 140C/120C Fan/Gas 1. Wash the jars and lids in hot soapy water and place them upside down in the oven for 15 minutes. The easiest way to peel ginger is with the rounded end of a teaspoon."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad531eb3bdbfd0cc01595"
} | 11d8cc0392c4fc152460f766c077e5a4ff858c89609ecf8e734b4239cfb87e24 | Crabcakes with a tomato, crab and basil dressing recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crabfishcakeswithato_6230_16x9.jpg This crabcakes recipe takes some time but the fantastic flavour is well worth waiting for. 1 cooked brown crab, weighing about 1.25kg/2½lb300ml/10fl oz olive oil1 large carrot, chopped1 leek, chopped1 medium onion, chopped900g/2lb potatoesflour, for dusting2 eggs, beaten100g/4oz breadcrumbs2 tomatoes, skinned, seeded and chopped10 fresh basil leaves, 6 thinly sliced and 4 left wholejuice of ¼ lemonsalt and freshly ground black pepper 1 cooked brown crab, weighing about 1.25kg/2½lb 300ml/10fl oz olive oil 1 large carrot, chopped 1 leek, chopped 1 medium onion, chopped 900g/2lb potatoes flour, for dusting 2 eggs, beaten 100g/4oz breadcrumbs 2 tomatoes, skinned, seeded and chopped 10 fresh basil leaves, 6 thinly sliced and 4 left whole juice of ¼ lemon salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas2.Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion. Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and discard the debris.Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in three-quarters of the white crab meat, half the brown crab meat and one third of the crab oil. Correct the seasoning with salt. Divide the mixture into balls each weighing about 50g/2oz. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs.Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil.Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper.Divide the crabcakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on top of the dressing. Serve immediately. Preheat the oven to 150C/130C Fan/Gas2. Preheat the oven to 150C/130C Fan/Gas2. Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion. Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and discard the debris. Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion. Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and discard the debris. Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in three-quarters of the white crab meat, half the brown crab meat and one third of the crab oil. Correct the seasoning with salt. Divide the mixture into balls each weighing about 50g/2oz. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs. Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in three-quarters of the white crab meat, half the brown crab meat and one third of the crab oil. Correct the seasoning with salt. Divide the mixture into balls each weighing about 50g/2oz. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs. Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil. Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil. Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper. Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper. Divide the crabcakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on top of the dressing. Serve immediately. Divide the crabcakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on top of the dressing. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crabfishcakeswithato_6230",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crabcakes with a tomato, crab and basil dressing recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/crabfishcakeswithato_6230_16x9.jpg This crabcakes recipe takes some time but the fantastic flavour is well worth waiting for. 1 cooked brown crab, weighing about 1.25kg/2½lb300ml/10fl oz olive oil1 large carrot, chopped1 leek, chopped1 medium onion, chopped900g/2lb potatoesflour, for dusting2 eggs, beaten100g/4oz breadcrumbs2 tomatoes, skinned, seeded and chopped10 fresh basil leaves, 6 thinly sliced and 4 left wholejuice of ¼ lemonsalt and freshly ground black pepper 1 cooked brown crab, weighing about 1.25kg/2½lb 300ml/10fl oz olive oil 1 large carrot, chopped 1 leek, chopped 1 medium onion, chopped 900g/2lb potatoes flour, for dusting 2 eggs, beaten 100g/4oz breadcrumbs 2 tomatoes, skinned, seeded and chopped 10 fresh basil leaves, 6 thinly sliced and 4 left whole juice of ¼ lemon salt and freshly ground black pepper Method Preheat the oven to 150C/130C Fan/Gas2.Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion. Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and discard the debris.Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in three-quarters of the white crab meat, half the brown crab meat and one third of the crab oil. Correct the seasoning with salt. Divide the mixture into balls each weighing about 50g/2oz. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs.Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil.Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper.Divide the crabcakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on top of the dressing. Serve immediately. Preheat the oven to 150C/130C Fan/Gas2. Preheat the oven to 150C/130C Fan/Gas2. Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion. Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and discard the debris. Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the carrot, leek and onion. Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and discard the debris. Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in three-quarters of the white crab meat, half the brown crab meat and one third of the crab oil. Correct the seasoning with salt. Divide the mixture into balls each weighing about 50g/2oz. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs. Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in three-quarters of the white crab meat, half the brown crab meat and one third of the crab oil. Correct the seasoning with salt. Divide the mixture into balls each weighing about 50g/2oz. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs. Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil. Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil. Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper. Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper. Divide the crabcakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on top of the dressing. Serve immediately. Divide the crabcakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on top of the dressing. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad531eb3bdbfd0cc01596"
} | c46c1a76157a3e094ec9a29d22fe28bc34ee90f3b11627d52a880340624e2205 | Cream of Jerusalem artichoke soup recipe
An average of 5.0 out of 5 stars from 2 ratings 1 tbsp olive oilonion, chopped1 clove garlic, chopped5 Jerusalem artichokes, peeled, chopped50ml/2fl oz white wine150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepperfresh chives, to garnish 1 tbsp olive oil onion, chopped 1 clove garlic, chopped 5 Jerusalem artichokes, peeled, chopped 50ml/2fl oz white wine 150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper fresh chives, to garnish Method Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.Add the garlic to the saucepan, stir and cook for one minute. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.To serve, spoon into a bowl and garnish with fresh chives. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened. Add the garlic to the saucepan, stir and cook for one minute. Add the garlic to the saucepan, stir and cook for one minute. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper. To serve, spoon into a bowl and garnish with fresh chives. To serve, spoon into a bowl and garnish with fresh chives. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/creamofjerusalemarti_84614",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cream of Jerusalem artichoke soup recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings 1 tbsp olive oilonion, chopped1 clove garlic, chopped5 Jerusalem artichokes, peeled, chopped50ml/2fl oz white wine150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepperfresh chives, to garnish 1 tbsp olive oil onion, chopped 1 clove garlic, chopped 5 Jerusalem artichokes, peeled, chopped 50ml/2fl oz white wine 150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper fresh chives, to garnish Method Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.Add the garlic to the saucepan, stir and cook for one minute. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.To serve, spoon into a bowl and garnish with fresh chives. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened. Add the garlic to the saucepan, stir and cook for one minute. Add the garlic to the saucepan, stir and cook for one minute. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper. To serve, spoon into a bowl and garnish with fresh chives. To serve, spoon into a bowl and garnish with fresh chives."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad531eb3bdbfd0cc01597"
} | 8b45b1f83e0880041f4730f3f3186379f020b5164b171dc65102b23e05c2962b | Crispy fried butternut squash recipe
Crispy fried butternut squash with date molasses An average of 0.0 out of 5 stars from 0 ratings Vegan, gluten-free and very simple – these crispy, golden slices of butternut squash make an irresistible snack drizzled in date molasses and topped with fresh herbs and pistachios. 220g/8oz gluten-free flour, plus extra for dipping½ tsp bicarbonate of soda300ml/10fl oz sparkling water1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moonsoil, for deep-fryingsalt 220g/8oz gluten-free flour, plus extra for dipping ½ tsp bicarbonate of soda 300ml/10fl oz sparkling water 1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moons oil, for deep-frying salt 1 tbsp date molasses1 tbsp nibbed pistachios1 tsp fresh parsley, chopped1 sprig wild oregano, leaves picked and chopped 1 tbsp date molasses 1 tbsp nibbed pistachios 1 tsp fresh parsley, chopped 1 sprig wild oregano, leaves picked and chopped Method Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water.Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest.Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve. Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water. Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water. Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest. Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest. Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve. Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/crispy_fried_butternut_60581",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crispy fried butternut squash recipe",
"content": "Crispy fried butternut squash with date molasses An average of 0.0 out of 5 stars from 0 ratings Vegan, gluten-free and very simple – these crispy, golden slices of butternut squash make an irresistible snack drizzled in date molasses and topped with fresh herbs and pistachios. 220g/8oz gluten-free flour, plus extra for dipping½ tsp bicarbonate of soda300ml/10fl oz sparkling water1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moonsoil, for deep-fryingsalt 220g/8oz gluten-free flour, plus extra for dipping ½ tsp bicarbonate of soda 300ml/10fl oz sparkling water 1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moons oil, for deep-frying salt 1 tbsp date molasses1 tbsp nibbed pistachios1 tsp fresh parsley, chopped1 sprig wild oregano, leaves picked and chopped 1 tbsp date molasses 1 tbsp nibbed pistachios 1 tsp fresh parsley, chopped 1 sprig wild oregano, leaves picked and chopped Method Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water.Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest.Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve. Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water. Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water. Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest. Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest. Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve. Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad531eb3bdbfd0cc01598"
} | 1734150bd80bb583c52a33dddb8e0874a9c02eb2592860f90a66fa8f8f9f8ce8 | How to dress a crab recipe
If you're cooking a live crab, first bring a large pot of well-salted water to the boil. (If using a ready-cooked fresh crab, proceed to the next step.) Add the crab to the pan and boil for 20-30 minutes. Remove from the water and stand on its nose to allow the water to drain away as the crab cools. To prepare the cooked, cooled crab, first remove the legs by twisting them off where they meet the body.Remove the claws by pulling them off from the body.Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.Remove all ten of the spongy 'dead men's fingers' and discard.Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork.Press down on the edges of the crab shell, breaking away the outer edges to form a 'dish' for serving.Break each claw in half. Use the handle of a teaspoon to scrape the white meat out of the thick end of the claw. Place into a separate clean bowl.Use the back of a heavy-bladed knife to crack open the remaining piece of claw and the pincers. Remove all the white meat and flake into the bowl. Remove the piece of cartilage inside each of the claws, pick off the meat and discard the cartilage.To remove the meat from the body of the crab, take a sharp knife and cut the crab body in half then in half again. Pick out the meat using your fingers.If the legs are large enough, it's worth picking the meat out of them. Snap them in half and discard the thin end of the leg. Using the back of a heavy-bladed knife, smash the shell on the thicker part of the leg. Pull the meat out and add to your bowl.Run your fingers through the white meat in the bowl to break up the meat and to pick out any remaining bits of shell.Return the prepared white and brown meat to separate halves of the prepared crab shell.Serve on a plate with some good-quality mayonnaise, some brown bread and a wedge of lemon. Garnish with fresh parsley, if you like. If you're cooking a live crab, first bring a large pot of well-salted water to the boil. (If using a ready-cooked fresh crab, proceed to the next step.) Add the crab to the pan and boil for 20-30 minutes. Remove from the water and stand on its nose to allow the water to drain away as the crab cools. If you're cooking a live crab, first bring a large pot of well-salted water to the boil. (If using a ready-cooked fresh crab, proceed to the next step.) Add the crab to the pan and boil for 20-30 minutes. Remove from the water and stand on its nose to allow the water to drain away as the crab cools. To prepare the cooked, cooled crab, first remove the legs by twisting them off where they meet the body. To prepare the cooked, cooled crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. Remove all ten of the spongy 'dead men's fingers' and discard. Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell. Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork. Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork. Press down on the edges of the crab shell, breaking away the outer edges to form a 'dish' for serving. Press down on the edges of the crab shell, breaking away the outer edges to form a 'dish' for serving. Break each claw in half. Use the handle of a teaspoon to scrape the white meat out of the thick end of the claw. Place into a separate clean bowl. Break each claw in half. Use the handle of a teaspoon to scrape the white meat out of the thick end of the claw. Place into a separate clean bowl. Use the back of a heavy-bladed knife to crack open the remaining piece of claw and the pincers. Remove all the white meat and flake into the bowl. Remove the piece of cartilage inside each of the claws, pick off the meat and discard the cartilage. Use the back of a heavy-bladed knife to crack open the remaining piece of claw and the pincers. Remove all the white meat and flake into the bowl. Remove the piece of cartilage inside each of the claws, pick off the meat and discard the cartilage. To remove the meat from the body of the crab, take a sharp knife and cut the crab body in half then in half again. Pick out the meat using your fingers. To remove the meat from the body of the crab, take a sharp knife and cut the crab body in half then in half again. Pick out the meat using your fingers. If the legs are large enough, it's worth picking the meat out of them. Snap them in half and discard the thin end of the leg. Using the back of a heavy-bladed knife, smash the shell on the thicker part of the leg. Pull the meat out and add to your bowl. If the legs are large enough, it's worth picking the meat out of them. Snap them in half and discard the thin end of the leg. Using the back of a heavy-bladed knife, smash the shell on the thicker part of the leg. Pull the meat out and add to your bowl. Run your fingers through the white meat in the bowl to break up the meat and to pick out any remaining bits of shell. Run your fingers through the white meat in the bowl to break up the meat and to pick out any remaining bits of shell. Return the prepared white and brown meat to separate halves of the prepared crab shell. Return the prepared white and brown meat to separate halves of the prepared crab shell. Serve on a plate with some good-quality mayonnaise, some brown bread and a wedge of lemon. Garnish with fresh parsley, if you like. Serve on a plate with some good-quality mayonnaise, some brown bread and a wedge of lemon. Garnish with fresh parsley, if you like. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/dressedcrab_90206",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to dress a crab recipe",
"content": "If you're cooking a live crab, first bring a large pot of well-salted water to the boil. (If using a ready-cooked fresh crab, proceed to the next step.) Add the crab to the pan and boil for 20-30 minutes. Remove from the water and stand on its nose to allow the water to drain away as the crab cools. To prepare the cooked, cooled crab, first remove the legs by twisting them off where they meet the body.Remove the claws by pulling them off from the body.Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.Remove all ten of the spongy 'dead men's fingers' and discard.Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork.Press down on the edges of the crab shell, breaking away the outer edges to form a 'dish' for serving.Break each claw in half. Use the handle of a teaspoon to scrape the white meat out of the thick end of the claw. Place into a separate clean bowl.Use the back of a heavy-bladed knife to crack open the remaining piece of claw and the pincers. Remove all the white meat and flake into the bowl. Remove the piece of cartilage inside each of the claws, pick off the meat and discard the cartilage.To remove the meat from the body of the crab, take a sharp knife and cut the crab body in half then in half again. Pick out the meat using your fingers.If the legs are large enough, it's worth picking the meat out of them. Snap them in half and discard the thin end of the leg. Using the back of a heavy-bladed knife, smash the shell on the thicker part of the leg. Pull the meat out and add to your bowl.Run your fingers through the white meat in the bowl to break up the meat and to pick out any remaining bits of shell.Return the prepared white and brown meat to separate halves of the prepared crab shell.Serve on a plate with some good-quality mayonnaise, some brown bread and a wedge of lemon. Garnish with fresh parsley, if you like. If you're cooking a live crab, first bring a large pot of well-salted water to the boil. (If using a ready-cooked fresh crab, proceed to the next step.) Add the crab to the pan and boil for 20-30 minutes. Remove from the water and stand on its nose to allow the water to drain away as the crab cools. If you're cooking a live crab, first bring a large pot of well-salted water to the boil. (If using a ready-cooked fresh crab, proceed to the next step.) Add the crab to the pan and boil for 20-30 minutes. Remove from the water and stand on its nose to allow the water to drain away as the crab cools. To prepare the cooked, cooled crab, first remove the legs by twisting them off where they meet the body. To prepare the cooked, cooled crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart. Remove all ten of the spongy 'dead men's fingers' and discard. Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell. Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork. Use a spoon to remove the brown meat from the shell and any soft shell that has formed. Place it into a clean bowl and mash with a fork. Press down on the edges of the crab shell, breaking away the outer edges to form a 'dish' for serving. Press down on the edges of the crab shell, breaking away the outer edges to form a 'dish' for serving. Break each claw in half. Use the handle of a teaspoon to scrape the white meat out of the thick end of the claw. Place into a separate clean bowl. Break each claw in half. Use the handle of a teaspoon to scrape the white meat out of the thick end of the claw. Place into a separate clean bowl. Use the back of a heavy-bladed knife to crack open the remaining piece of claw and the pincers. Remove all the white meat and flake into the bowl. Remove the piece of cartilage inside each of the claws, pick off the meat and discard the cartilage. Use the back of a heavy-bladed knife to crack open the remaining piece of claw and the pincers. Remove all the white meat and flake into the bowl. Remove the piece of cartilage inside each of the claws, pick off the meat and discard the cartilage. To remove the meat from the body of the crab, take a sharp knife and cut the crab body in half then in half again. Pick out the meat using your fingers. To remove the meat from the body of the crab, take a sharp knife and cut the crab body in half then in half again. Pick out the meat using your fingers. If the legs are large enough, it's worth picking the meat out of them. Snap them in half and discard the thin end of the leg. Using the back of a heavy-bladed knife, smash the shell on the thicker part of the leg. Pull the meat out and add to your bowl. If the legs are large enough, it's worth picking the meat out of them. Snap them in half and discard the thin end of the leg. Using the back of a heavy-bladed knife, smash the shell on the thicker part of the leg. Pull the meat out and add to your bowl. Run your fingers through the white meat in the bowl to break up the meat and to pick out any remaining bits of shell. Run your fingers through the white meat in the bowl to break up the meat and to pick out any remaining bits of shell. Return the prepared white and brown meat to separate halves of the prepared crab shell. Return the prepared white and brown meat to separate halves of the prepared crab shell. Serve on a plate with some good-quality mayonnaise, some brown bread and a wedge of lemon. Garnish with fresh parsley, if you like. Serve on a plate with some good-quality mayonnaise, some brown bread and a wedge of lemon. Garnish with fresh parsley, if you like."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad532eb3bdbfd0cc01599"
} | 7d63ee10ece07cd444fd5dfed80cebc8cbd81e07df70044db62bc40e63b5bc08 | Chicken escalope recipe
Chicken escalope with rocket, sage and lemon An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/escalopeofchickenwit_92046_16x9.jpg Hot and crunchy chicken escalopes feel fancy, but they're really easy. This simple recipe has a power-packed salad with parmesan and rocket. 4 boneless chicken breasts, skin removed10-12 fresh sage leaves, finely chopped12 black peppercorns, crushed8 tbsp plain flour2 free-range eggs, beaten150ml/5fl oz milk250g/9oz fresh breadcrumbs180g/6¼oz unsalted butter½ lemon, juice only 4 boneless chicken breasts, skin removed 10-12 fresh sage leaves, finely chopped 12 black peppercorns, crushed 8 tbsp plain flour 2 free-range eggs, beaten 150ml/5fl oz milk 250g/9oz fresh breadcrumbs 180g/6¼oz unsalted butter ½ lemon, juice only olive oil, for drizzlingsplash balsamic vinegar100g/3½oz wild rocket leaves 80g/3oz freshly grated parmesan, to serve olive oil, for drizzling splash balsamic vinegar 100g/3½oz wild rocket leaves 80g/3oz freshly grated parmesan, to serve Method For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper.Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm.Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.)Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan. For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper. For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper. Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate. Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate. Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm. Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm. Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.) Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.) Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat. Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat. For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing. For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing. To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan. To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/escalopeofchickenwit_92046",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Chicken escalope recipe",
"content": "Chicken escalope with rocket, sage and lemon An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/escalopeofchickenwit_92046_16x9.jpg Hot and crunchy chicken escalopes feel fancy, but they're really easy. This simple recipe has a power-packed salad with parmesan and rocket. 4 boneless chicken breasts, skin removed10-12 fresh sage leaves, finely chopped12 black peppercorns, crushed8 tbsp plain flour2 free-range eggs, beaten150ml/5fl oz milk250g/9oz fresh breadcrumbs180g/6¼oz unsalted butter½ lemon, juice only 4 boneless chicken breasts, skin removed 10-12 fresh sage leaves, finely chopped 12 black peppercorns, crushed 8 tbsp plain flour 2 free-range eggs, beaten 150ml/5fl oz milk 250g/9oz fresh breadcrumbs 180g/6¼oz unsalted butter ½ lemon, juice only olive oil, for drizzlingsplash balsamic vinegar100g/3½oz wild rocket leaves 80g/3oz freshly grated parmesan, to serve olive oil, for drizzling splash balsamic vinegar 100g/3½oz wild rocket leaves 80g/3oz freshly grated parmesan, to serve Method For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper.Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate.Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm.Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.)Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat.For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing.To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan. For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper. For the chicken escalopes, sandwich each chicken breast between two sheets of cling film. Using a rolling pin, flatten each chicken breast until it has widened and become thinner (this is called an escalope). Remove and discard the cling film. Season the chicken escalopes with the chopped sage and black pepper. Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate. Tip the flour into a bowl. Beat the eggs and milk together in a separate bowl. Sprinkle the breadcrumbs onto a plate. Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Dredge each chicken escalope in the flour and shake off any excess. Dip each floured escalope in the egg and milk mixture, then dredge it in the breadcrumbs until completely coated. Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm. Heat half of the butter in a frying pan over a medium to high heat. Add two of the breaded chicken escalopes, in batches, and fry for 4-6 minutes on each side, or until the breadcrumbs are crisp and golden-brown and the chicken is cooked through (the juices will run clear when the chicken is pierced in the thickest part with a skewer). Remove the breaded escalopes from the pan and keep warm. Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.) Repeat the process with most of the remaining butter and the remaining two chicken escalopes. (Reserve a little of the remaining butter.) Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat. Heat the remaining butter in the frying pan over a medium heat. When the butter has turned a pale golden-brown, squeeze in the lemon juice and stir to combine. Remove from the heat. For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing. For the salad, in a large bowl, mix together the olive oil and balsamic vinegar, to taste, until well combined. Add the rocket leaves and mix well to coat the leaves in the dressing. To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan. To serve, place one chicken escalope into the centre of each of four serving plates. Pour a little of the lemon butter over each escalope. Pile the dressed rocket leaves alongside and sprinkle over the parmesan."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad532eb3bdbfd0cc0159a"
} | eb5ccdfe091d91a2285f077e5e9451556a0f2f9c8f2bcb6769787859dcfef909 | Flat rib broth recipe
An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017xxzf.jpg This is a great comfort food for the late autumn and winter months. A warming meal in a bowl, cheap to make and feds a crowd. Serve with crusty bread and butter and a smear of English mustard on the rib. 1 tbsp vegetable oil4 carrots, 2 finely chopped, 2 diced 1 onion, finely chopped1 large stick celery, finely chopped1kg/2lb 4oz flat rib, or short ribs (including the bone) 125g/4½oz pearl barley125g/4½oz split peas2 bay leavessalt and freshly ground black pepper100g/3½oz lentils1 leek, sliced1 small turnip, cut into 1cm/½in dice2 medium potatoes, cut into 1cm/½in dice 1 tbsp vegetable oil 4 carrots, 2 finely chopped, 2 diced 1 onion, finely chopped 1 large stick celery, finely chopped 1kg/2lb 4oz flat rib, or short ribs (including the bone) 125g/4½oz pearl barley 125g/4½oz split peas 2 bay leaves salt and freshly ground black pepper 100g/3½oz lentils 1 leek, sliced 1 small turnip, cut into 1cm/½in dice 2 medium potatoes, cut into 1cm/½in dice Method Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours.Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid.After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender.Adjust the seasoning by adding salt and pepper if required.Remove the flat ribs from the pan and set aside on a warm plate.Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth. Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours. Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid. Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid. After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender. After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender. Adjust the seasoning by adding salt and pepper if required. Adjust the seasoning by adding salt and pepper if required. Remove the flat ribs from the pan and set aside on a warm plate. Remove the flat ribs from the pan and set aside on a warm plate. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/flat_rib_broth_00443",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Flat rib broth recipe",
"content": "An average of 4.3 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/images/ic/832xn/p017xxzf.jpg This is a great comfort food for the late autumn and winter months. A warming meal in a bowl, cheap to make and feds a crowd. Serve with crusty bread and butter and a smear of English mustard on the rib. 1 tbsp vegetable oil4 carrots, 2 finely chopped, 2 diced 1 onion, finely chopped1 large stick celery, finely chopped1kg/2lb 4oz flat rib, or short ribs (including the bone) 125g/4½oz pearl barley125g/4½oz split peas2 bay leavessalt and freshly ground black pepper100g/3½oz lentils1 leek, sliced1 small turnip, cut into 1cm/½in dice2 medium potatoes, cut into 1cm/½in dice 1 tbsp vegetable oil 4 carrots, 2 finely chopped, 2 diced 1 onion, finely chopped 1 large stick celery, finely chopped 1kg/2lb 4oz flat rib, or short ribs (including the bone) 125g/4½oz pearl barley 125g/4½oz split peas 2 bay leaves salt and freshly ground black pepper 100g/3½oz lentils 1 leek, sliced 1 small turnip, cut into 1cm/½in dice 2 medium potatoes, cut into 1cm/½in dice Method Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours.Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid.After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender.Adjust the seasoning by adding salt and pepper if required.Remove the flat ribs from the pan and set aside on a warm plate.Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth. Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Heat the vegetable oil in a large saucepan over a medium heat. Add the two finely chopped carrots, the onion and celery and cook for five minutes, or until soft. Add the flat ribs and 3 litres/5¼ pints of boiling water to the pan. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours. Bring back to the boil and add the pearl barley, split peas and bay leaves. Place a lid on the saucepan and reduce the heat. Simmer with the lid on for 1½ hours. Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid. Taste and add a good pinch of salt and pepper, to taste. Add the lentils and cook for a further 20 minutes, making sure to replace the lid. After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender. After 20 minutes, add the leeks, the reserved diced carrot, the turnip and the potatoes and cook for a further 20 minutes, or until tender. Adjust the seasoning by adding salt and pepper if required. Adjust the seasoning by adding salt and pepper if required. Remove the flat ribs from the pan and set aside on a warm plate. Remove the flat ribs from the pan and set aside on a warm plate. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth. Ladle the broth into serving bowls and carve a piece of flat rib from the bone and place on top of the broth."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad532eb3bdbfd0cc0159b"
} | e574cb12bed68c776379a6aeb83a9170dc922d7c1ebf47e9ef50f5dca4170b52 | Fig roly poly pudding recipe
For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool. Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts.Transfer the mixture to a freezer-proof container and place in the freezer - alternatively place in an ice cream maker and freeze according to manufacturer’s instructions.For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly. For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4.Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle. Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar. Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much.Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream. You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside. For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool. For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool. Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts. Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts. Transfer the mixture to a freezer-proof container and place in the freezer - alternatively place in an ice cream maker and freeze according to manufacturer’s instructions. Transfer the mixture to a freezer-proof container and place in the freezer - alternatively place in an ice cream maker and freeze according to manufacturer’s instructions. For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly. For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly. For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4. For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4. Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle. Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle. Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar. Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar. Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much. Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much. Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream. Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream. You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside. You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/figgy_roly_poly_pudding_92371",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fig roly poly pudding recipe",
"content": "For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool. Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts.Transfer the mixture to a freezer-proof container and place in the freezer - alternatively place in an ice cream maker and freeze according to manufacturer’s instructions.For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly. For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4.Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle. Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar. Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much.Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream. You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside. For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool. For the caramelised walnut and honey ice cream, start with the caramelised walnuts. Place the caster sugar in a small heavy-based saucepan and heat over a medium heat until all the granules have melted and a caramel forms. Lay the walnuts on a sheet of foil and pour the caramel over the walnuts. Leave to set and cool. Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts. Beat together the condensed milk, honey and goats’ cheese in a bowl until smooth. Whip the cream in a separate bowl until soft peaks form when the whisk is removed from the bowl and fold through the condensed milk, honey and goats’ cheese. Break up half of the caramelised walnuts and stir them through the mixture. Set aside the remaining caramelised walnuts. Transfer the mixture to a freezer-proof container and place in the freezer - alternatively place in an ice cream maker and freeze according to manufacturer’s instructions. Transfer the mixture to a freezer-proof container and place in the freezer - alternatively place in an ice cream maker and freeze according to manufacturer’s instructions. For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly. For the fig filling, combine all the ingredients in a medium heavy-based saucepan with one tablespoon of water. Place over a low heat, stirring well until everything is well combined. Simmer and stir occasionally for about 10 minutes, or until the mixture is thick and the liquid has evaporated. Remove the pan from the heat and blend with a hand-held blender. Set aside for 10 minutes to cool slightly. For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4. For the suet pastry, preheat the oven to 180C/fan oven 160C/350F/Gas 4. Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle. Place the flour, salt, suet, ground almonds and lemon zest in a large bowl and stir together until well combined. Measure the milk into a jug and beat in the egg yolks, honey and vanilla extract. Slowly add the wet mixture to the bowl of dry ingredients and mix to a soft, but not sticky dough. Tip the dough out onto a floured surface and roll out to a 20 x 30cm/8 x12in rectangle. Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar. Spread the fig filling onto the dough, leaving a 1cm/½in border all the way round. Gently roll the dough up from the short end, brushing with milk and transfer to a greaseproof paper-lined baking tray, seam-side down. Brush with a little beaten egg and sprinkle with vanilla sugar. Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much. Bake for about 40 minutes, or until golden-brown, covering with a sheet of foil should the top and sides appear to be browning too much. Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream. Remove from the oven and leave to cool slightly. Drizzle over the thyme honey to taste and place the remaining caramelised walnuts over the top of the roll. Serve with the ice cream. You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside. You could also decorate with fresh figs (one cut in half, the other two with a cross on the top and the flesh opened slightly), plus a lemon wedge, fresh thyme and scraped vanilla pods around the pudding to reference the ingredients inside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad532eb3bdbfd0cc0159c"
} | bbb7bf639b9bf68a9ac1acaaebd6aeb3a492375fad1eeeaff61592a346badd8f | Fruity bread and butter pudding recipe
An average of 4.2 out of 5 stars from 9 ratings This raspberry brioche bread and butter pudding is made with an orange zest-flecked custard. Serve it hot or cold. butter, for greasing and buttering the brioche10–12 slices square brioche loaf300g/10½oz raspberries125g/4½oz caster sugar1–2 tbsp raspberry liqueur, such as framboise (optional)4 free-range eggs400ml/14oz milk400ml/14oz double cream1 large orange, zest only1–2 tbsp demerara sugar butter, for greasing and buttering the brioche 10–12 slices square brioche loaf 300g/10½oz raspberries 125g/4½oz caster sugar 1–2 tbsp raspberry liqueur, such as framboise (optional) 4 free-range eggs 400ml/14oz milk 400ml/14oz double cream 1 large orange, zest only 1–2 tbsp demerara sugar Method Butter a large shallow ovenproof pie dish. Butter the brioche slices and cut in half on the diagonal. Arrange a layer of the slices, butter side up, in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar. Crush very lightly, then spoon this over the brioche layer. Sprinkle over a few more whole raspberries. Top with the remaining brioche slices, then arrange the remaining raspberries over the brioche, tucking a few in between the slices as well as leaving a fair few on top.Whisk the remaining sugar with the eggs, then add the milk, double cream and orange zest. Make sure everything is well combined, then pour this mixture over the brioche and raspberries. Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the demerara sugar.Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold. Butter a large shallow ovenproof pie dish. Butter the brioche slices and cut in half on the diagonal. Arrange a layer of the slices, butter side up, in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar. Crush very lightly, then spoon this over the brioche layer. Butter a large shallow ovenproof pie dish. Butter the brioche slices and cut in half on the diagonal. Arrange a layer of the slices, butter side up, in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar. Crush very lightly, then spoon this over the brioche layer. Sprinkle over a few more whole raspberries. Top with the remaining brioche slices, then arrange the remaining raspberries over the brioche, tucking a few in between the slices as well as leaving a fair few on top. Sprinkle over a few more whole raspberries. Top with the remaining brioche slices, then arrange the remaining raspberries over the brioche, tucking a few in between the slices as well as leaving a fair few on top. Whisk the remaining sugar with the eggs, then add the milk, double cream and orange zest. Make sure everything is well combined, then pour this mixture over the brioche and raspberries. Whisk the remaining sugar with the eggs, then add the milk, double cream and orange zest. Make sure everything is well combined, then pour this mixture over the brioche and raspberries. Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the demerara sugar. Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the demerara sugar. Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold. Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold. Recipe tips There are some recipes which suggest a bain marie is necessary to cook bread and butter pudding, but we’ve never bothered and we don’t think it suffers for it. There are also recipes which make the custard before pouring it over the bread – again, we just don’t see the point, it sets perfectly anyway. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/fruity_bread_and_butter_22104",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Fruity bread and butter pudding recipe",
"content": "An average of 4.2 out of 5 stars from 9 ratings This raspberry brioche bread and butter pudding is made with an orange zest-flecked custard. Serve it hot or cold. butter, for greasing and buttering the brioche10–12 slices square brioche loaf300g/10½oz raspberries125g/4½oz caster sugar1–2 tbsp raspberry liqueur, such as framboise (optional)4 free-range eggs400ml/14oz milk400ml/14oz double cream1 large orange, zest only1–2 tbsp demerara sugar butter, for greasing and buttering the brioche 10–12 slices square brioche loaf 300g/10½oz raspberries 125g/4½oz caster sugar 1–2 tbsp raspberry liqueur, such as framboise (optional) 4 free-range eggs 400ml/14oz milk 400ml/14oz double cream 1 large orange, zest only 1–2 tbsp demerara sugar Method Butter a large shallow ovenproof pie dish. Butter the brioche slices and cut in half on the diagonal. Arrange a layer of the slices, butter side up, in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar. Crush very lightly, then spoon this over the brioche layer. Sprinkle over a few more whole raspberries. Top with the remaining brioche slices, then arrange the remaining raspberries over the brioche, tucking a few in between the slices as well as leaving a fair few on top.Whisk the remaining sugar with the eggs, then add the milk, double cream and orange zest. Make sure everything is well combined, then pour this mixture over the brioche and raspberries. Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the demerara sugar.Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold. Butter a large shallow ovenproof pie dish. Butter the brioche slices and cut in half on the diagonal. Arrange a layer of the slices, butter side up, in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar. Crush very lightly, then spoon this over the brioche layer. Butter a large shallow ovenproof pie dish. Butter the brioche slices and cut in half on the diagonal. Arrange a layer of the slices, butter side up, in the dish. Put 100g/3½oz of the raspberries in a small bowl and sprinkle with the raspberry liqueur if using and 2 tablespoons of the caster sugar. Crush very lightly, then spoon this over the brioche layer. Sprinkle over a few more whole raspberries. Top with the remaining brioche slices, then arrange the remaining raspberries over the brioche, tucking a few in between the slices as well as leaving a fair few on top. Sprinkle over a few more whole raspberries. Top with the remaining brioche slices, then arrange the remaining raspberries over the brioche, tucking a few in between the slices as well as leaving a fair few on top. Whisk the remaining sugar with the eggs, then add the milk, double cream and orange zest. Make sure everything is well combined, then pour this mixture over the brioche and raspberries. Whisk the remaining sugar with the eggs, then add the milk, double cream and orange zest. Make sure everything is well combined, then pour this mixture over the brioche and raspberries. Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the demerara sugar. Leave the pudding to stand for around half an hour. Preheat the oven to 180C/160C Fan/Gas 4. Dot the pudding with a few knobs of butter, then sprinkle over the demerara sugar. Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold. Bake in the oven for 35–45 minutes, or until well set, golden-brown and lightly toasted in places. Eat hot or cold. Recipe tips There are some recipes which suggest a bain marie is necessary to cook bread and butter pudding, but we’ve never bothered and we don’t think it suffers for it. There are also recipes which make the custard before pouring it over the bread – again, we just don’t see the point, it sets perfectly anyway."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad533eb3bdbfd0cc0159d"
} | ef7f786eb7089c6d95fc0c622a7a6501d0051d4e4a75e2a9bd90c0e541922e4a | Gnudi with arrabiata sauce recipe
An average of 5.0 out of 5 stars from 1 rating Gnudi are a type of gnocchi made with ricotta and a sprinkling of Parmesan for flavour. They need to be left in the fridge for at least eight hours before cooking. 300g/10½oz ricotta, drained50g/1¾oz Parmesan, finely gratedfreshly grated nutmegsalt, to tasteabout 250g/9oz semolina, for dustingolive oil, for drizzing 300g/10½oz ricotta, drained 50g/1¾oz Parmesan, finely grated freshly grated nutmeg salt, to taste about 250g/9oz semolina, for dusting olive oil, for drizzing 2 tbsp olive oil2 garlic cloves, very finely chopped or crushed1 tsp dried chilli flakes500g/1lb 2oz fresh tomatoes, peeled and puréed (or tinned equivalent)pinch sugar (optional)handful basil leavessalt and freshly ground black pepper 2 tbsp olive oil 2 garlic cloves, very finely chopped or crushed 1 tsp dried chilli flakes 500g/1lb 2oz fresh tomatoes, peeled and puréed (or tinned equivalent) pinch sugar (optional) handful basil leaves salt and freshly ground black pepper grated Parmesanbasil leaves grated Parmesan basil leaves Method Place the ricotta in a large bowl and break up with a fork. Add the Parmesan and nutmeg and season with salt. Mix together thoroughly.Put half of the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid mess, use two teaspoons to make quenelles. You should end up with between 24-30 dumplings, depending how generous you are. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered.Cover the tray and put in the fridge for at least 8 hours, but preferably overnight. When you are ready to cook, remove the gnudi from and pat off any loose semolina. For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes. Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down – you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think if it needs it, then stir in the fresh basil. To cook the gnudi, bring a large pan of salted water to the boil. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done – this will take around 4–5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil.To serve, flood a serving plate with sauce and drop the dumplings on top. Top with a little more Parmesan and basil leaves. Place the ricotta in a large bowl and break up with a fork. Add the Parmesan and nutmeg and season with salt. Mix together thoroughly. Place the ricotta in a large bowl and break up with a fork. Add the Parmesan and nutmeg and season with salt. Mix together thoroughly. Put half of the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid mess, use two teaspoons to make quenelles. Put half of the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid mess, use two teaspoons to make quenelles. You should end up with between 24-30 dumplings, depending how generous you are. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered. You should end up with between 24-30 dumplings, depending how generous you are. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered. Cover the tray and put in the fridge for at least 8 hours, but preferably overnight. When you are ready to cook, remove the gnudi from and pat off any loose semolina. Cover the tray and put in the fridge for at least 8 hours, but preferably overnight. When you are ready to cook, remove the gnudi from and pat off any loose semolina. For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes. For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes. Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down – you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think if it needs it, then stir in the fresh basil. Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down – you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think if it needs it, then stir in the fresh basil. To cook the gnudi, bring a large pan of salted water to the boil. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done – this will take around 4–5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil. To cook the gnudi, bring a large pan of salted water to the boil. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done – this will take around 4–5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil. To serve, flood a serving plate with sauce and drop the dumplings on top. Top with a little more Parmesan and basil leaves. To serve, flood a serving plate with sauce and drop the dumplings on top. Top with a little more Parmesan and basil leaves. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gnudi_with_arrabiata_38405",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Gnudi with arrabiata sauce recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Gnudi are a type of gnocchi made with ricotta and a sprinkling of Parmesan for flavour. They need to be left in the fridge for at least eight hours before cooking. 300g/10½oz ricotta, drained50g/1¾oz Parmesan, finely gratedfreshly grated nutmegsalt, to tasteabout 250g/9oz semolina, for dustingolive oil, for drizzing 300g/10½oz ricotta, drained 50g/1¾oz Parmesan, finely grated freshly grated nutmeg salt, to taste about 250g/9oz semolina, for dusting olive oil, for drizzing 2 tbsp olive oil2 garlic cloves, very finely chopped or crushed1 tsp dried chilli flakes500g/1lb 2oz fresh tomatoes, peeled and puréed (or tinned equivalent)pinch sugar (optional)handful basil leavessalt and freshly ground black pepper 2 tbsp olive oil 2 garlic cloves, very finely chopped or crushed 1 tsp dried chilli flakes 500g/1lb 2oz fresh tomatoes, peeled and puréed (or tinned equivalent) pinch sugar (optional) handful basil leaves salt and freshly ground black pepper grated Parmesanbasil leaves grated Parmesan basil leaves Method Place the ricotta in a large bowl and break up with a fork. Add the Parmesan and nutmeg and season with salt. Mix together thoroughly.Put half of the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid mess, use two teaspoons to make quenelles. You should end up with between 24-30 dumplings, depending how generous you are. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered.Cover the tray and put in the fridge for at least 8 hours, but preferably overnight. When you are ready to cook, remove the gnudi from and pat off any loose semolina. For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes. Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down – you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think if it needs it, then stir in the fresh basil. To cook the gnudi, bring a large pan of salted water to the boil. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done – this will take around 4–5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil.To serve, flood a serving plate with sauce and drop the dumplings on top. Top with a little more Parmesan and basil leaves. Place the ricotta in a large bowl and break up with a fork. Add the Parmesan and nutmeg and season with salt. Mix together thoroughly. Place the ricotta in a large bowl and break up with a fork. Add the Parmesan and nutmeg and season with salt. Mix together thoroughly. Put half of the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid mess, use two teaspoons to make quenelles. Put half of the semolina into a roasting dish or tray. Wet the palm of your hands and dip in the semolina – this will help the ricotta from sticking too much. Shape heaped teaspoons of the mixture into small dumplings – or if you want to avoid mess, use two teaspoons to make quenelles. You should end up with between 24-30 dumplings, depending how generous you are. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered. You should end up with between 24-30 dumplings, depending how generous you are. Drop the dumplings into the semolina and pour over the remaining semolina, making sure they are completely covered. Cover the tray and put in the fridge for at least 8 hours, but preferably overnight. When you are ready to cook, remove the gnudi from and pat off any loose semolina. Cover the tray and put in the fridge for at least 8 hours, but preferably overnight. When you are ready to cook, remove the gnudi from and pat off any loose semolina. For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes. For the sauce, heat the olive oil in a large saucepan and add the garlic. Cook very gently for 2-3 minutes, then add the chilli flakes and tomatoes. Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down – you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think if it needs it, then stir in the fresh basil. Season with salt and pepper, then bring to the boil and simmer until the sauce has reduced down – you don’t want it too thick, it needs to be fairly liquid to go well with the gnudi. Taste and add a pinch of sugar if you think if it needs it, then stir in the fresh basil. To cook the gnudi, bring a large pan of salted water to the boil. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done – this will take around 4–5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil. To cook the gnudi, bring a large pan of salted water to the boil. Turn down to a simmer, add the gnudi, all at once, and leave to cook. When the gnudi start floating, they will be done – this will take around 4–5 minutes. Remove them carefully with a slotted spoon (be careful, they are fragile). Drizzle with a little olive oil. To serve, flood a serving plate with sauce and drop the dumplings on top. Top with a little more Parmesan and basil leaves. To serve, flood a serving plate with sauce and drop the dumplings on top. Top with a little more Parmesan and basil leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad533eb3bdbfd0cc0159e"
} | c609c89253074cc48c350c6d1ce8c63c1211673f4e6b61e3f7df64fe5c262bb9 | Grilled salmon, braised cabbage with bacon and onions recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledsalmonbraised_14513_16x9.jpg Cabbage doesn't have to be boring! Try it sautéed with bacon for a healthy and tasty accompaniment to salmon. Each serving provides 536kcal, 41g protein, 11g carbohydrate (of which 10g sugars), 35g fat (of which 8g saturates), 8g fibre and 0.9g salt. 15g/1oz unsalted butter 2 small red onions, sliced 2 rashers back bacon, sliced thinly olive oil 4 x 170g/6oz salmon steaks salt and freshly ground black pepper 1 small savoy cabbage , core removed and shredded 15g/1oz unsalted butter 2 small red onions, sliced 2 rashers back bacon, sliced thinly olive oil 4 x 170g/6oz salmon steaks salt and freshly ground black pepper 1 small savoy cabbage , core removed and shredded 2 tbsp grainy mustard ½ lemon, juice only 1 tsp chopped parsley 1 tbsp white wine vinegar 2 tbsp grainy mustard ½ lemon, juice only 1 tsp chopped parsley 1 tbsp white wine vinegar Method Heat the butter in a large pan, add the onion and fry gently for five minutes. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.)At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge. Heat the butter in a large pan, add the onion and fry gently for five minutes. Heat the butter in a large pan, add the onion and fry gently for five minutes. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.) Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.) At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge. At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/grilledsalmonbraised_14513",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Grilled salmon, braised cabbage with bacon and onions recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/grilledsalmonbraised_14513_16x9.jpg Cabbage doesn't have to be boring! Try it sautéed with bacon for a healthy and tasty accompaniment to salmon. Each serving provides 536kcal, 41g protein, 11g carbohydrate (of which 10g sugars), 35g fat (of which 8g saturates), 8g fibre and 0.9g salt. 15g/1oz unsalted butter 2 small red onions, sliced 2 rashers back bacon, sliced thinly olive oil 4 x 170g/6oz salmon steaks salt and freshly ground black pepper 1 small savoy cabbage , core removed and shredded 15g/1oz unsalted butter 2 small red onions, sliced 2 rashers back bacon, sliced thinly olive oil 4 x 170g/6oz salmon steaks salt and freshly ground black pepper 1 small savoy cabbage , core removed and shredded 2 tbsp grainy mustard ½ lemon, juice only 1 tsp chopped parsley 1 tbsp white wine vinegar 2 tbsp grainy mustard ½ lemon, juice only 1 tsp chopped parsley 1 tbsp white wine vinegar Method Heat the butter in a large pan, add the onion and fry gently for five minutes. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.)At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge. Heat the butter in a large pan, add the onion and fry gently for five minutes. Heat the butter in a large pan, add the onion and fry gently for five minutes. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.) Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.) At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge. At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad533eb3bdbfd0cc0159f"
} | a1ccbda814e4454a3bc2c3d3a5b0419782376c1e45b9515ac6f40af1422cdd70 | Goose risotto recipe
An average of 5.0 out of 5 stars from 2 ratings Who doesn't love creamy risotto? Top with leftover goose for a delicious Boxing Day meal. This is a great recipe for using up leftover turkey too. 3 tbsp olive oil4 shallots, peeled, finely chopped2 garlic cloves, crushed1 litre/1¾ pints chicken stock400g/14½oz risotto rice (such as arborio or carnaroli)1 tbsp whole green peppercorns2 tbsp butter250g/9oz chestnut mushrooms, finely sliced500g leftover goose meat, finely chopped1 tbsp chopped mixed fresh herbs (sage, rosemary, parsley, tarragon, chives)4 tbsp freshly grated parmesansalt and freshly ground black pepperdressed green salad, to serve (optional) 3 tbsp olive oil 4 shallots, peeled, finely chopped 2 garlic cloves, crushed 1 litre/1¾ pints chicken stock 400g/14½oz risotto rice (such as arborio or carnaroli) 1 tbsp whole green peppercorns 2 tbsp butter 250g/9oz chestnut mushrooms, finely sliced 500g leftover goose meat, finely chopped 1 tbsp chopped mixed fresh herbs (sage, rosemary, parsley, tarragon, chives) 4 tbsp freshly grated parmesan salt and freshly ground black pepper dressed green salad, to serve (optional) Method In a large heavy-based pan over a medium heat, heat two tablespoons of the oil and gently fry the shallots for 2-3 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes, or until softened. Meanwhile, place the stock into a pan and bring to a gentle simmer. Add the rice to the pan with the garlic and onion and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent. Add a few ladles of the hot stock to the rice and stir well, then add the peppercorns. Cook until most of the stock has been absorbed before adding another ladleful. Continue cooking until the rice is creamy but is still al dente, about 20 minutes (you may not need all of the stock). Meanwhile, heat the remaining tablespoon of olive oil with one tablespoon of the butter in a frying pan until foaming. Add the mushrooms and fry for 1-2 minutes, or until tender. Fold the mushrooms into the cooked risotto, followed by the chopped goose meat, fresh herbs and parmesan cheese. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the risotto into serving dishes. If desired, serve with a green salad alongside. In a large heavy-based pan over a medium heat, heat two tablespoons of the oil and gently fry the shallots for 2-3 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes, or until softened. In a large heavy-based pan over a medium heat, heat two tablespoons of the oil and gently fry the shallots for 2-3 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes, or until softened. Meanwhile, place the stock into a pan and bring to a gentle simmer. Meanwhile, place the stock into a pan and bring to a gentle simmer. Add the rice to the pan with the garlic and onion and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent. Add the rice to the pan with the garlic and onion and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent. Add a few ladles of the hot stock to the rice and stir well, then add the peppercorns. Cook until most of the stock has been absorbed before adding another ladleful. Continue cooking until the rice is creamy but is still al dente, about 20 minutes (you may not need all of the stock). Add a few ladles of the hot stock to the rice and stir well, then add the peppercorns. Cook until most of the stock has been absorbed before adding another ladleful. Continue cooking until the rice is creamy but is still al dente, about 20 minutes (you may not need all of the stock). Meanwhile, heat the remaining tablespoon of olive oil with one tablespoon of the butter in a frying pan until foaming. Add the mushrooms and fry for 1-2 minutes, or until tender. Meanwhile, heat the remaining tablespoon of olive oil with one tablespoon of the butter in a frying pan until foaming. Add the mushrooms and fry for 1-2 minutes, or until tender. Fold the mushrooms into the cooked risotto, followed by the chopped goose meat, fresh herbs and parmesan cheese. Season, to taste, with salt and freshly ground black pepper. Fold the mushrooms into the cooked risotto, followed by the chopped goose meat, fresh herbs and parmesan cheese. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the risotto into serving dishes. If desired, serve with a green salad alongside. To serve, spoon the risotto into serving dishes. If desired, serve with a green salad alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/gooserisotto_93080",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Goose risotto recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Who doesn't love creamy risotto? Top with leftover goose for a delicious Boxing Day meal. This is a great recipe for using up leftover turkey too. 3 tbsp olive oil4 shallots, peeled, finely chopped2 garlic cloves, crushed1 litre/1¾ pints chicken stock400g/14½oz risotto rice (such as arborio or carnaroli)1 tbsp whole green peppercorns2 tbsp butter250g/9oz chestnut mushrooms, finely sliced500g leftover goose meat, finely chopped1 tbsp chopped mixed fresh herbs (sage, rosemary, parsley, tarragon, chives)4 tbsp freshly grated parmesansalt and freshly ground black pepperdressed green salad, to serve (optional) 3 tbsp olive oil 4 shallots, peeled, finely chopped 2 garlic cloves, crushed 1 litre/1¾ pints chicken stock 400g/14½oz risotto rice (such as arborio or carnaroli) 1 tbsp whole green peppercorns 2 tbsp butter 250g/9oz chestnut mushrooms, finely sliced 500g leftover goose meat, finely chopped 1 tbsp chopped mixed fresh herbs (sage, rosemary, parsley, tarragon, chives) 4 tbsp freshly grated parmesan salt and freshly ground black pepper dressed green salad, to serve (optional) Method In a large heavy-based pan over a medium heat, heat two tablespoons of the oil and gently fry the shallots for 2-3 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes, or until softened. Meanwhile, place the stock into a pan and bring to a gentle simmer. Add the rice to the pan with the garlic and onion and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent. Add a few ladles of the hot stock to the rice and stir well, then add the peppercorns. Cook until most of the stock has been absorbed before adding another ladleful. Continue cooking until the rice is creamy but is still al dente, about 20 minutes (you may not need all of the stock). Meanwhile, heat the remaining tablespoon of olive oil with one tablespoon of the butter in a frying pan until foaming. Add the mushrooms and fry for 1-2 minutes, or until tender. Fold the mushrooms into the cooked risotto, followed by the chopped goose meat, fresh herbs and parmesan cheese. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the risotto into serving dishes. If desired, serve with a green salad alongside. In a large heavy-based pan over a medium heat, heat two tablespoons of the oil and gently fry the shallots for 2-3 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes, or until softened. In a large heavy-based pan over a medium heat, heat two tablespoons of the oil and gently fry the shallots for 2-3 minutes, or until softened but not coloured. Add the garlic and cook for a further 2-3 minutes, or until softened. Meanwhile, place the stock into a pan and bring to a gentle simmer. Meanwhile, place the stock into a pan and bring to a gentle simmer. Add the rice to the pan with the garlic and onion and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent. Add the rice to the pan with the garlic and onion and stir to coat in the oil. Cook for 1-2 minutes, or until the rice is translucent. Add a few ladles of the hot stock to the rice and stir well, then add the peppercorns. Cook until most of the stock has been absorbed before adding another ladleful. Continue cooking until the rice is creamy but is still al dente, about 20 minutes (you may not need all of the stock). Add a few ladles of the hot stock to the rice and stir well, then add the peppercorns. Cook until most of the stock has been absorbed before adding another ladleful. Continue cooking until the rice is creamy but is still al dente, about 20 minutes (you may not need all of the stock). Meanwhile, heat the remaining tablespoon of olive oil with one tablespoon of the butter in a frying pan until foaming. Add the mushrooms and fry for 1-2 minutes, or until tender. Meanwhile, heat the remaining tablespoon of olive oil with one tablespoon of the butter in a frying pan until foaming. Add the mushrooms and fry for 1-2 minutes, or until tender. Fold the mushrooms into the cooked risotto, followed by the chopped goose meat, fresh herbs and parmesan cheese. Season, to taste, with salt and freshly ground black pepper. Fold the mushrooms into the cooked risotto, followed by the chopped goose meat, fresh herbs and parmesan cheese. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the risotto into serving dishes. If desired, serve with a green salad alongside. To serve, spoon the risotto into serving dishes. If desired, serve with a green salad alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad533eb3bdbfd0cc015a0"
} | 9403e99bca60ed942540ecb25df40e4a9c75a038aa742c3e7d4834266b3fa7fe | Honey roast parsnips recipe
An average of 5.0 out of 5 stars from 2 ratings Honey roast parsnips are a delicious addition to your roast dinner and chef Garrey Dawson shows you how to make them for one. 4-6 large parsnips55g/2oz butter2 tbsp clear honey1 tbsp brown sugar 4-6 large parsnips 55g/2oz butter 2 tbsp clear honey 1 tbsp brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Peel and core the parsnip and cut it into wedges.Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel and core the parsnip and cut it into wedges. Peel and core the parsnip and cut it into wedges. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/honeyroastparsnips_88223",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Honey roast parsnips recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Honey roast parsnips are a delicious addition to your roast dinner and chef Garrey Dawson shows you how to make them for one. 4-6 large parsnips55g/2oz butter2 tbsp clear honey1 tbsp brown sugar 4-6 large parsnips 55g/2oz butter 2 tbsp clear honey 1 tbsp brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Peel and core the parsnip and cut it into wedges.Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel and core the parsnip and cut it into wedges. Peel and core the parsnip and cut it into wedges. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad534eb3bdbfd0cc015a1"
} | 3abd3b7384291f0b2dc14249904e9485f1d4b8cb80722c194af878c21f01000b | How to cook courgettes recipe
An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_courgette_23829_16x9.jpg Learn how to cook courgettes in three delicious ways – fried, baked and spiralised. For the sprialised courgette, you will need a spiraliser or large noodle attachment of a free-standing mixer or food processor. 2 large courgettes, or 4 small courgettes, ends trrimmed 2 large courgettes, or 4 small courgettes, ends trrimmed 1 tbsp olive oil1 tbsp sweet chilli sauce1 tbsp soy sauce salt and freshly ground black pepper 1 tbsp olive oil 1 tbsp sweet chilli sauce 1 tbsp soy sauce salt and freshly ground black pepper 2 tbsp olive oil½ tsp chilli flakes salt and freshly ground black peppersmall handful chopped fresh mint, to garnish 2 tbsp olive oil ½ tsp chilli flakes salt and freshly ground black pepper small handful chopped fresh mint, to garnish 2 tsp olive oil2 tbsp pestopine nuts, toasted, to serve (optional)grated Parmesan, to serve (optional) 2 tsp olive oil 2 tbsp pesto pine nuts, toasted, to serve (optional) grated Parmesan, to serve (optional) Method To make the fried courgette, cut the courgette into slices the thickness of a pound coin. Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate. Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately. To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges. Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat.Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint. To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor. Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through.Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using. To make the fried courgette, cut the courgette into slices the thickness of a pound coin. To make the fried courgette, cut the courgette into slices the thickness of a pound coin. Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate. Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate. Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately. Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately. To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges. To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges. Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat. Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat. Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint. Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint. To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor. To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor. Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through. Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through. Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using. Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using. Recipe tips The fried and baked courgettes are delicious eaten as a side, or added to salads and pasta dishes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/how_to_cook_courgette_23829",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "How to cook courgettes recipe",
"content": "An average of 4.7 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/how_to_cook_courgette_23829_16x9.jpg Learn how to cook courgettes in three delicious ways – fried, baked and spiralised. For the sprialised courgette, you will need a spiraliser or large noodle attachment of a free-standing mixer or food processor. 2 large courgettes, or 4 small courgettes, ends trrimmed 2 large courgettes, or 4 small courgettes, ends trrimmed 1 tbsp olive oil1 tbsp sweet chilli sauce1 tbsp soy sauce salt and freshly ground black pepper 1 tbsp olive oil 1 tbsp sweet chilli sauce 1 tbsp soy sauce salt and freshly ground black pepper 2 tbsp olive oil½ tsp chilli flakes salt and freshly ground black peppersmall handful chopped fresh mint, to garnish 2 tbsp olive oil ½ tsp chilli flakes salt and freshly ground black pepper small handful chopped fresh mint, to garnish 2 tsp olive oil2 tbsp pestopine nuts, toasted, to serve (optional)grated Parmesan, to serve (optional) 2 tsp olive oil 2 tbsp pesto pine nuts, toasted, to serve (optional) grated Parmesan, to serve (optional) Method To make the fried courgette, cut the courgette into slices the thickness of a pound coin. Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate. Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately. To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges. Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat.Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint. To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor. Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through.Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using. To make the fried courgette, cut the courgette into slices the thickness of a pound coin. To make the fried courgette, cut the courgette into slices the thickness of a pound coin. Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate. Heat the oil in a frying pan over a medium-high heat. Add the courgettes in a single layer and season with salt and pepper. Make sure they don’t overlap. Cook for 3–4 minutes, then turn them over and cook for a further 3–4 minutes, until golden. Remove from the heat and transfer to a warm plate. Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately. Mix the sweet chilli sauce and soy sauce together in a cup. Pour over the warm courgettes and serve immediately. To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges. To make the baked courgette, heat the oven to 200C/180C Fan/Gas 6. Cut each courgette in half across the middle, then cut these pieces in half lengthways, and then lengthways again to make wedges. Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat. Mix the oil, chilli flakes, salt and pepper together in a large bowl. Add the courgette wedges and toss to coat. Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint. Arrange the courgettes skin side down on a baking tray and cook for 20–25 minutes, until soft and starting to brown. Remove from the oven and serve warm, garnished with the fresh chopped mint. To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor. To make the spiralised courgette, spiralise each courgette on a hand held (pencil sharpener type) spiraliser or using the large noodle attachment of a free-standing mixer or food processor. Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through. Heat the oil in a frying pan, add the courgette and cook for 1–2 minutes, until slightly softened. Stir in the pesto and cook for a further 1 minute to warm through. Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using. Serve on a warm serving plate sprinkled with toasted pine nuts and grated Parmesan, if using. Recipe tips The fried and baked courgettes are delicious eaten as a side, or added to salads and pasta dishes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad534eb3bdbfd0cc015a2"
} | 07e2ca6e9da7b9a67d69a1114114ec692a80324fc6bb46d088d9cc5aeb2658af | Savoury hot cross bun strata recipe
An average of 3.7 out of 5 stars from 6 ratings Resurrect hot cross buns that have gone past their best with this innovative strata dish – a layered casserole made with eggs (not Easter ones!), bread and cheese. 1 head garlic, cut in half½ tsp whole black peppercorns1 bay leaf2 sprigs thyme350ml/12fl oz full-fat milk350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated8 stale hot cross buns, cut in half150g/5½oz Gruyère cheese, grated8 sage leaves 8 rashers sweet-cured or smoked bacon, cut in half lengthways, rind reserved2 tbsp maple syrup, for brushing 1 head garlic, cut in half ½ tsp whole black peppercorns 1 bay leaf 2 sprigs thyme 350ml/12fl oz full-fat milk 350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated 8 stale hot cross buns, cut in half 150g/5½oz Gruyère cheese, grated 8 sage leaves 8 rashers sweet-cured or smoked bacon, cut in half lengthways, rind reserved 2 tbsp maple syrup, for brushing Method Preheat the oven to 170C/150C Fan/Gas 3.Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine.Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns.Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine. Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns. Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns. Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hot_cross_bun_strata_65963",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Savoury hot cross bun strata recipe",
"content": "An average of 3.7 out of 5 stars from 6 ratings Resurrect hot cross buns that have gone past their best with this innovative strata dish – a layered casserole made with eggs (not Easter ones!), bread and cheese. 1 head garlic, cut in half½ tsp whole black peppercorns1 bay leaf2 sprigs thyme350ml/12fl oz full-fat milk350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated8 stale hot cross buns, cut in half150g/5½oz Gruyère cheese, grated8 sage leaves 8 rashers sweet-cured or smoked bacon, cut in half lengthways, rind reserved2 tbsp maple syrup, for brushing 1 head garlic, cut in half ½ tsp whole black peppercorns 1 bay leaf 2 sprigs thyme 350ml/12fl oz full-fat milk 350ml/12fl oz double cream 6 free-range eggs 75g/2½oz Parmesan, grated 8 stale hot cross buns, cut in half 150g/5½oz Gruyère cheese, grated 8 sage leaves 8 rashers sweet-cured or smoked bacon, cut in half lengthways, rind reserved 2 tbsp maple syrup, for brushing Method Preheat the oven to 170C/150C Fan/Gas 3.Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine.Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns.Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Place the garlic, peppercorns, bay leaf, thyme, milk, cream and bacon rind into a large saucepan and bring to a simmer, then turn off the heat and allow to infuse for at least 30 minutes. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine. Crack the eggs into a large mixing bowl and beat together. Strain the milk and cream mixture and allow to cool slightly, then whisk the milk mixture into the eggs. Add half of the Parmesan cheese and combine. Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns. Lay the bottom halves of the hot cross buns in a deep roasting tray. Sprinkle over the grated Gruyère. Pour the egg mixture all over the buns. Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Wrap the top half of each bun with a sage leaf and two thin pieces of streaky bacon, to mark where the cross is. Brush with a little maple syrup and place on top of the hot cross bun bottoms in the roasting tray. Push them down lightly to soak up some of the liquid. Sprinkle over the rest of the Parmesan. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve. Bake the strata in the oven for 20–30 minutes, or until the egg mixture has set. Remove from the oven and allow to come to room temperature before serving. You can leave them whole or slice them to serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad534eb3bdbfd0cc015a3"
} | c7ee55782ad317b763c435001be90b63ce944cffff7b9099b33adf517792855c | Hungarian pork stew recipe
An average of 3.8 out of 5 stars from 5 ratings This stew pairs pork and paprika beautifully. Serve with creamy mashed potato and lightly pickled cucumber. 40g/1½oz lard1 large onion, thinly sliced2–3 tbsp paprika1.8kg/4lb pork steak, diced1 tsp tomato purée1 green pepper, thinly sliced3 medium tomatoes, slicedsalt and freshly ground black pepper1 tbsp cornflour 40g/1½oz lard 1 large onion, thinly sliced 2–3 tbsp paprika 1.8kg/4lb pork steak, diced 1 tsp tomato purée 1 green pepper, thinly sliced 3 medium tomatoes, sliced salt and freshly ground black pepper 1 tbsp cornflour Method Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste.Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar. Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste. Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar. Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/hungarian_pork_stew_63624",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Hungarian pork stew recipe",
"content": "An average of 3.8 out of 5 stars from 5 ratings This stew pairs pork and paprika beautifully. Serve with creamy mashed potato and lightly pickled cucumber. 40g/1½oz lard1 large onion, thinly sliced2–3 tbsp paprika1.8kg/4lb pork steak, diced1 tsp tomato purée1 green pepper, thinly sliced3 medium tomatoes, slicedsalt and freshly ground black pepper1 tbsp cornflour 40g/1½oz lard 1 large onion, thinly sliced 2–3 tbsp paprika 1.8kg/4lb pork steak, diced 1 tsp tomato purée 1 green pepper, thinly sliced 3 medium tomatoes, sliced salt and freshly ground black pepper 1 tbsp cornflour Method Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste.Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar. Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Heat the lard in a lidded frying pan, add the onion and fry for five minutes, or until softened. Remove the pan from the heat and stir in the paprika, adding more or less to taste. Add the pork and a splash of water. Simmer over a low heat for about 5 minutes. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. Add enough boiled water to cover the meat, bring back to the boil and add the tomato purée, green pepper and tomatoes. Season with salt and freshly ground black pepper. Cover with a lid and simmer for 1 hour or until the pork is tender. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste. To thicken the sauce, mix the cornflour and two tablespoons of cold water to form a paste, then stir into the stew. Bring to the boil again to thicken. Check the seasoning, and season with salt and freshly ground black pepper to taste. Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar. Serve the stew with creamy mashed potato, or macaroni. The dish also goes well with finely sliced cucumber which can be lightly pickled with a splash of white wine vinegar and a sprinkling of caster sugar."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad535eb3bdbfd0cc015a4"
} | a73ebb0a4c90f87e6a092db9d016628a48e97b1a27bb4493db9d2c81e8151696 | Courgette soup recipe
Italian-style courgette soup An average of 4.8 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italianstylezucchini_9833_16x9.jpg This is the best courgette soup recipe when you've got a glut, A creamy soup that's full of contrasting textures and flavours. 60ml/2fl oz extra virgin olive oil1 tbsp chopped garlichandful basil leaves, choppedsea salt and ground white pepper, to taste1kg/2¼lb courgettes, cut lengthways into quarters then into 1cm/½in slices750ml/1¼ pint chicken stock60ml/2fl oz single creamhandful flatleaf parsley, chopped50g/2oz freshly grated Parmesan, plus extra to serve 60ml/2fl oz extra virgin olive oil 1 tbsp chopped garlic handful basil leaves, chopped sea salt and ground white pepper, to taste 1kg/2¼lb courgettes, cut lengthways into quarters then into 1cm/½in slices 750ml/1¼ pint chicken stock 60ml/2fl oz single cream handful flatleaf parsley, chopped 50g/2oz freshly grated Parmesan, plus extra to serve crusty breadgreen saladsalt and freshly ground black pepper crusty bread green salad salt and freshly ground black pepper Method Heat the oil in a heavy-based pan over a medium heat.Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.Put three-quarters of the soup mixture into a food processor and blend until smooth.Return the mixture to the pan and stir in the cream, parsley and parmesan.To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. Heat the oil in a heavy-based pan over a medium heat. Heat the oil in a heavy-based pan over a medium heat. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Put three-quarters of the soup mixture into a food processor and blend until smooth. Put three-quarters of the soup mixture into a food processor and blend until smooth. Return the mixture to the pan and stir in the cream, parsley and parmesan. Return the mixture to the pan and stir in the cream, parsley and parmesan. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/italianstylezucchini_9833",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Courgette soup recipe",
"content": "Italian-style courgette soup An average of 4.8 out of 5 stars from 80 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/italianstylezucchini_9833_16x9.jpg This is the best courgette soup recipe when you've got a glut, A creamy soup that's full of contrasting textures and flavours. 60ml/2fl oz extra virgin olive oil1 tbsp chopped garlichandful basil leaves, choppedsea salt and ground white pepper, to taste1kg/2¼lb courgettes, cut lengthways into quarters then into 1cm/½in slices750ml/1¼ pint chicken stock60ml/2fl oz single creamhandful flatleaf parsley, chopped50g/2oz freshly grated Parmesan, plus extra to serve 60ml/2fl oz extra virgin olive oil 1 tbsp chopped garlic handful basil leaves, chopped sea salt and ground white pepper, to taste 1kg/2¼lb courgettes, cut lengthways into quarters then into 1cm/½in slices 750ml/1¼ pint chicken stock 60ml/2fl oz single cream handful flatleaf parsley, chopped 50g/2oz freshly grated Parmesan, plus extra to serve crusty breadgreen saladsalt and freshly ground black pepper crusty bread green salad salt and freshly ground black pepper Method Heat the oil in a heavy-based pan over a medium heat.Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.Put three-quarters of the soup mixture into a food processor and blend until smooth.Return the mixture to the pan and stir in the cream, parsley and parmesan.To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. Heat the oil in a heavy-based pan over a medium heat. Heat the oil in a heavy-based pan over a medium heat. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Put three-quarters of the soup mixture into a food processor and blend until smooth. Put three-quarters of the soup mixture into a food processor and blend until smooth. Return the mixture to the pan and stir in the cream, parsley and parmesan. Return the mixture to the pan and stir in the cream, parsley and parmesan. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad535eb3bdbfd0cc015a5"
} | 96d3de9a981a9f879a675094dd33aa0ebf8c3234cea0c652771306a42f3f693f | Lamb belly with English asparagus and wild garlic recipe
To make the lamb belly, carefully butterfly the lamb belly using a sharp knife. Begin by cutting down one side of the lamb belly lengthwise, being careful not to cut any holes in the two sides of the meat. Once you have gotten three quarters of the way, open it out like a book. Flatten the lamb a bit to make it easier to roll by placing cling film on top of the belly and hitting lightly with a meat paddle (or rolling pin). Again, be careful not to put any holes in the meat. Place the lamb in the fridge.To make the lamb stuffing, place the mince, garlic, mace, shallot, rosemary and cream in the bowl of a food mixer and mix together with a paddle until it comes together really well. Cover a work surface with cling film. Lay the belly out flat and spread with the mustard. Then spread the lamb stuffing evenly over the belly, leaving a 5cm/2in gap at the top. Lay wild garlic leaves on top of the filling. Roll the lamb belly up tightly using the cling film to help. Place in the fridge for 2 hours to firm up (or leave in the fridge overnight if preparing the lamb belly the day before).Remove from the fridge and carefully remove the cling film. Tie it together with butcher’s string. Wrap kitchen foil around each end of the rolled lamb (this stops the filling from coming out of the sides). Preheat the oven to 150C/130C Fan/Gas 2.Heat the oil in a large frying pan over a medium heat and fry the belly, turning to colour all over. Once it is golden all over, remove from the pan and place in a deep roasting tin with the carrots. Add the mushrooms to the frying pan and cook for 5 minutes, then deglaze with the red wine followed by the stock. Pour this over the lamb and carrots. Cover the roasting tin with baking paper and kitchen foil. Roast in the oven for 2½ hours, turning the meat every hour to evenly cook. Leave to rest for 20 minutes. Strain the juices into a new saucepan and bring to the boil, simmer until the volume of the liquid is reduced to a gravy consistency. Set aside to keep warm. Re-heat the lamb in the oven for 4 minutes before carving into 16 slices. (Remember to remove the strings before carving.) Meanwhile, to make the mash, place the potatoes in a large saucepan with water and salt. Bring to the boil, skimming off any foam that forms on top of the water, and reduce the heat to a strong simmer. Once the potatoes are tender, drain and leave to steam dry for 5 minutes.Bring the milk up to the boil in a large saucepan. Add half of the butter to the milk, followed by the potatoes and begin to mash. Pass the mash through a fine sieve into a clean saucepan (or do this in a food processor to save time) to create a very smooth mashed potato. Return to the heat and add the rest of the butter to the mash. If the mash gets too thick, add a touch more milk to achieve the desired consistency. To make the asparagus, heat the oil in a large frying pan over a medium heat and add the asparagus with salt. Lightly fry without adding any colour then add 100ml/3½fl oz water and the butter. Stir the pan to create a lovely emulsion. Cook for 2 minutes or until the asparagus is just cooked. Add the wild garlic, lemon zest and juice and season with pepper. To serve, place four slices of the lamb belly on each plate followed by the asparagus spears, carrots, mushrooms and wild garlic leaves. Serve the gravy on the side next to the mash. To make the lamb belly, carefully butterfly the lamb belly using a sharp knife. Begin by cutting down one side of the lamb belly lengthwise, being careful not to cut any holes in the two sides of the meat. Once you have gotten three quarters of the way, open it out like a book. Flatten the lamb a bit to make it easier to roll by placing cling film on top of the belly and hitting lightly with a meat paddle (or rolling pin). Again, be careful not to put any holes in the meat. Place the lamb in the fridge. To make the lamb belly, carefully butterfly the lamb belly using a sharp knife. Begin by cutting down one side of the lamb belly lengthwise, being careful not to cut any holes in the two sides of the meat. Once you have gotten three quarters of the way, open it out like a book. Flatten the lamb a bit to make it easier to roll by placing cling film on top of the belly and hitting lightly with a meat paddle (or rolling pin). Again, be careful not to put any holes in the meat. Place the lamb in the fridge. To make the lamb stuffing, place the mince, garlic, mace, shallot, rosemary and cream in the bowl of a food mixer and mix together with a paddle until it comes together really well. To make the lamb stuffing, place the mince, garlic, mace, shallot, rosemary and cream in the bowl of a food mixer and mix together with a paddle until it comes together really well. Cover a work surface with cling film. Lay the belly out flat and spread with the mustard. Then spread the lamb stuffing evenly over the belly, leaving a 5cm/2in gap at the top. Lay wild garlic leaves on top of the filling. Roll the lamb belly up tightly using the cling film to help. Place in the fridge for 2 hours to firm up (or leave in the fridge overnight if preparing the lamb belly the day before). Cover a work surface with cling film. Lay the belly out flat and spread with the mustard. Then spread the lamb stuffing evenly over the belly, leaving a 5cm/2in gap at the top. Lay wild garlic leaves on top of the filling. Roll the lamb belly up tightly using the cling film to help. Place in the fridge for 2 hours to firm up (or leave in the fridge overnight if preparing the lamb belly the day before). Remove from the fridge and carefully remove the cling film. Tie it together with butcher’s string. Wrap kitchen foil around each end of the rolled lamb (this stops the filling from coming out of the sides). Preheat the oven to 150C/130C Fan/Gas 2. Remove from the fridge and carefully remove the cling film. Tie it together with butcher’s string. Wrap kitchen foil around each end of the rolled lamb (this stops the filling from coming out of the sides). Preheat the oven to 150C/130C Fan/Gas 2. Heat the oil in a large frying pan over a medium heat and fry the belly, turning to colour all over. Once it is golden all over, remove from the pan and place in a deep roasting tin with the carrots. Add the mushrooms to the frying pan and cook for 5 minutes, then deglaze with the red wine followed by the stock. Pour this over the lamb and carrots. Heat the oil in a large frying pan over a medium heat and fry the belly, turning to colour all over. Once it is golden all over, remove from the pan and place in a deep roasting tin with the carrots. Add the mushrooms to the frying pan and cook for 5 minutes, then deglaze with the red wine followed by the stock. Pour this over the lamb and carrots. Cover the roasting tin with baking paper and kitchen foil. Roast in the oven for 2½ hours, turning the meat every hour to evenly cook. Leave to rest for 20 minutes. Strain the juices into a new saucepan and bring to the boil, simmer until the volume of the liquid is reduced to a gravy consistency. Set aside to keep warm. Re-heat the lamb in the oven for 4 minutes before carving into 16 slices. (Remember to remove the strings before carving.) Cover the roasting tin with baking paper and kitchen foil. Roast in the oven for 2½ hours, turning the meat every hour to evenly cook. Leave to rest for 20 minutes. Strain the juices into a new saucepan and bring to the boil, simmer until the volume of the liquid is reduced to a gravy consistency. Set aside to keep warm. Re-heat the lamb in the oven for 4 minutes before carving into 16 slices. (Remember to remove the strings before carving.) Meanwhile, to make the mash, place the potatoes in a large saucepan with water and salt. Bring to the boil, skimming off any foam that forms on top of the water, and reduce the heat to a strong simmer. Once the potatoes are tender, drain and leave to steam dry for 5 minutes. Meanwhile, to make the mash, place the potatoes in a large saucepan with water and salt. Bring to the boil, skimming off any foam that forms on top of the water, and reduce the heat to a strong simmer. Once the potatoes are tender, drain and leave to steam dry for 5 minutes. Bring the milk up to the boil in a large saucepan. Add half of the butter to the milk, followed by the potatoes and begin to mash. Pass the mash through a fine sieve into a clean saucepan (or do this in a food processor to save time) to create a very smooth mashed potato. Return to the heat and add the rest of the butter to the mash. If the mash gets too thick, add a touch more milk to achieve the desired consistency. Bring the milk up to the boil in a large saucepan. Add half of the butter to the milk, followed by the potatoes and begin to mash. Pass the mash through a fine sieve into a clean saucepan (or do this in a food processor to save time) to create a very smooth mashed potato. Return to the heat and add the rest of the butter to the mash. If the mash gets too thick, add a touch more milk to achieve the desired consistency. To make the asparagus, heat the oil in a large frying pan over a medium heat and add the asparagus with salt. Lightly fry without adding any colour then add 100ml/3½fl oz water and the butter. Stir the pan to create a lovely emulsion. Cook for 2 minutes or until the asparagus is just cooked. Add the wild garlic, lemon zest and juice and season with pepper. To make the asparagus, heat the oil in a large frying pan over a medium heat and add the asparagus with salt. Lightly fry without adding any colour then add 100ml/3½fl oz water and the butter. Stir the pan to create a lovely emulsion. Cook for 2 minutes or until the asparagus is just cooked. Add the wild garlic, lemon zest and juice and season with pepper. To serve, place four slices of the lamb belly on each plate followed by the asparagus spears, carrots, mushrooms and wild garlic leaves. Serve the gravy on the side next to the mash. To serve, place four slices of the lamb belly on each plate followed by the asparagus spears, carrots, mushrooms and wild garlic leaves. Serve the gravy on the side next to the mash. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_belly_with_english_80524",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb belly with English asparagus and wild garlic recipe",
"content": "To make the lamb belly, carefully butterfly the lamb belly using a sharp knife. Begin by cutting down one side of the lamb belly lengthwise, being careful not to cut any holes in the two sides of the meat. Once you have gotten three quarters of the way, open it out like a book. Flatten the lamb a bit to make it easier to roll by placing cling film on top of the belly and hitting lightly with a meat paddle (or rolling pin). Again, be careful not to put any holes in the meat. Place the lamb in the fridge.To make the lamb stuffing, place the mince, garlic, mace, shallot, rosemary and cream in the bowl of a food mixer and mix together with a paddle until it comes together really well. Cover a work surface with cling film. Lay the belly out flat and spread with the mustard. Then spread the lamb stuffing evenly over the belly, leaving a 5cm/2in gap at the top. Lay wild garlic leaves on top of the filling. Roll the lamb belly up tightly using the cling film to help. Place in the fridge for 2 hours to firm up (or leave in the fridge overnight if preparing the lamb belly the day before).Remove from the fridge and carefully remove the cling film. Tie it together with butcher’s string. Wrap kitchen foil around each end of the rolled lamb (this stops the filling from coming out of the sides). Preheat the oven to 150C/130C Fan/Gas 2.Heat the oil in a large frying pan over a medium heat and fry the belly, turning to colour all over. Once it is golden all over, remove from the pan and place in a deep roasting tin with the carrots. Add the mushrooms to the frying pan and cook for 5 minutes, then deglaze with the red wine followed by the stock. Pour this over the lamb and carrots. Cover the roasting tin with baking paper and kitchen foil. Roast in the oven for 2½ hours, turning the meat every hour to evenly cook. Leave to rest for 20 minutes. Strain the juices into a new saucepan and bring to the boil, simmer until the volume of the liquid is reduced to a gravy consistency. Set aside to keep warm. Re-heat the lamb in the oven for 4 minutes before carving into 16 slices. (Remember to remove the strings before carving.) Meanwhile, to make the mash, place the potatoes in a large saucepan with water and salt. Bring to the boil, skimming off any foam that forms on top of the water, and reduce the heat to a strong simmer. Once the potatoes are tender, drain and leave to steam dry for 5 minutes.Bring the milk up to the boil in a large saucepan. Add half of the butter to the milk, followed by the potatoes and begin to mash. Pass the mash through a fine sieve into a clean saucepan (or do this in a food processor to save time) to create a very smooth mashed potato. Return to the heat and add the rest of the butter to the mash. If the mash gets too thick, add a touch more milk to achieve the desired consistency. To make the asparagus, heat the oil in a large frying pan over a medium heat and add the asparagus with salt. Lightly fry without adding any colour then add 100ml/3½fl oz water and the butter. Stir the pan to create a lovely emulsion. Cook for 2 minutes or until the asparagus is just cooked. Add the wild garlic, lemon zest and juice and season with pepper. To serve, place four slices of the lamb belly on each plate followed by the asparagus spears, carrots, mushrooms and wild garlic leaves. Serve the gravy on the side next to the mash. To make the lamb belly, carefully butterfly the lamb belly using a sharp knife. Begin by cutting down one side of the lamb belly lengthwise, being careful not to cut any holes in the two sides of the meat. Once you have gotten three quarters of the way, open it out like a book. Flatten the lamb a bit to make it easier to roll by placing cling film on top of the belly and hitting lightly with a meat paddle (or rolling pin). Again, be careful not to put any holes in the meat. Place the lamb in the fridge. To make the lamb belly, carefully butterfly the lamb belly using a sharp knife. Begin by cutting down one side of the lamb belly lengthwise, being careful not to cut any holes in the two sides of the meat. Once you have gotten three quarters of the way, open it out like a book. Flatten the lamb a bit to make it easier to roll by placing cling film on top of the belly and hitting lightly with a meat paddle (or rolling pin). Again, be careful not to put any holes in the meat. Place the lamb in the fridge. To make the lamb stuffing, place the mince, garlic, mace, shallot, rosemary and cream in the bowl of a food mixer and mix together with a paddle until it comes together really well. To make the lamb stuffing, place the mince, garlic, mace, shallot, rosemary and cream in the bowl of a food mixer and mix together with a paddle until it comes together really well. Cover a work surface with cling film. Lay the belly out flat and spread with the mustard. Then spread the lamb stuffing evenly over the belly, leaving a 5cm/2in gap at the top. Lay wild garlic leaves on top of the filling. Roll the lamb belly up tightly using the cling film to help. Place in the fridge for 2 hours to firm up (or leave in the fridge overnight if preparing the lamb belly the day before). Cover a work surface with cling film. Lay the belly out flat and spread with the mustard. Then spread the lamb stuffing evenly over the belly, leaving a 5cm/2in gap at the top. Lay wild garlic leaves on top of the filling. Roll the lamb belly up tightly using the cling film to help. Place in the fridge for 2 hours to firm up (or leave in the fridge overnight if preparing the lamb belly the day before). Remove from the fridge and carefully remove the cling film. Tie it together with butcher’s string. Wrap kitchen foil around each end of the rolled lamb (this stops the filling from coming out of the sides). Preheat the oven to 150C/130C Fan/Gas 2. Remove from the fridge and carefully remove the cling film. Tie it together with butcher’s string. Wrap kitchen foil around each end of the rolled lamb (this stops the filling from coming out of the sides). Preheat the oven to 150C/130C Fan/Gas 2. Heat the oil in a large frying pan over a medium heat and fry the belly, turning to colour all over. Once it is golden all over, remove from the pan and place in a deep roasting tin with the carrots. Add the mushrooms to the frying pan and cook for 5 minutes, then deglaze with the red wine followed by the stock. Pour this over the lamb and carrots. Heat the oil in a large frying pan over a medium heat and fry the belly, turning to colour all over. Once it is golden all over, remove from the pan and place in a deep roasting tin with the carrots. Add the mushrooms to the frying pan and cook for 5 minutes, then deglaze with the red wine followed by the stock. Pour this over the lamb and carrots. Cover the roasting tin with baking paper and kitchen foil. Roast in the oven for 2½ hours, turning the meat every hour to evenly cook. Leave to rest for 20 minutes. Strain the juices into a new saucepan and bring to the boil, simmer until the volume of the liquid is reduced to a gravy consistency. Set aside to keep warm. Re-heat the lamb in the oven for 4 minutes before carving into 16 slices. (Remember to remove the strings before carving.) Cover the roasting tin with baking paper and kitchen foil. Roast in the oven for 2½ hours, turning the meat every hour to evenly cook. Leave to rest for 20 minutes. Strain the juices into a new saucepan and bring to the boil, simmer until the volume of the liquid is reduced to a gravy consistency. Set aside to keep warm. Re-heat the lamb in the oven for 4 minutes before carving into 16 slices. (Remember to remove the strings before carving.) Meanwhile, to make the mash, place the potatoes in a large saucepan with water and salt. Bring to the boil, skimming off any foam that forms on top of the water, and reduce the heat to a strong simmer. Once the potatoes are tender, drain and leave to steam dry for 5 minutes. Meanwhile, to make the mash, place the potatoes in a large saucepan with water and salt. Bring to the boil, skimming off any foam that forms on top of the water, and reduce the heat to a strong simmer. Once the potatoes are tender, drain and leave to steam dry for 5 minutes. Bring the milk up to the boil in a large saucepan. Add half of the butter to the milk, followed by the potatoes and begin to mash. Pass the mash through a fine sieve into a clean saucepan (or do this in a food processor to save time) to create a very smooth mashed potato. Return to the heat and add the rest of the butter to the mash. If the mash gets too thick, add a touch more milk to achieve the desired consistency. Bring the milk up to the boil in a large saucepan. Add half of the butter to the milk, followed by the potatoes and begin to mash. Pass the mash through a fine sieve into a clean saucepan (or do this in a food processor to save time) to create a very smooth mashed potato. Return to the heat and add the rest of the butter to the mash. If the mash gets too thick, add a touch more milk to achieve the desired consistency. To make the asparagus, heat the oil in a large frying pan over a medium heat and add the asparagus with salt. Lightly fry without adding any colour then add 100ml/3½fl oz water and the butter. Stir the pan to create a lovely emulsion. Cook for 2 minutes or until the asparagus is just cooked. Add the wild garlic, lemon zest and juice and season with pepper. To make the asparagus, heat the oil in a large frying pan over a medium heat and add the asparagus with salt. Lightly fry without adding any colour then add 100ml/3½fl oz water and the butter. Stir the pan to create a lovely emulsion. Cook for 2 minutes or until the asparagus is just cooked. Add the wild garlic, lemon zest and juice and season with pepper. To serve, place four slices of the lamb belly on each plate followed by the asparagus spears, carrots, mushrooms and wild garlic leaves. Serve the gravy on the side next to the mash. To serve, place four slices of the lamb belly on each plate followed by the asparagus spears, carrots, mushrooms and wild garlic leaves. Serve the gravy on the side next to the mash."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad535eb3bdbfd0cc015a6"
} | 1a0e42b4e9cd507b82cd9ab08e22dd64e99e4ccf0cd888bb0e3dcf3a8e81d6eb | Lamb shanks pie recipe
Preheat the oven to 170C/150C Fan/Gas 3½.Season the lamb shanks all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof casserole over a high heat. Add the lamb shanks and fry for a few seconds on all sides, or until browned all over. Remove from the casserole and set aside.Reduce the heat to medium, add the onions and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the flour so it forms a paste with the pan juices. Continue cooking for a minute, then slowly pour in the wine and stock, stirring well to combine it with the flour paste. Add the potatoes, carrots, celery, bay leaves, rosemary and thyme and bring the mixture to the boil. Reduce the heat until the mixture is simmering.Stir in the drained beans, then return the lamb shanks to the casserole and bring the mixture back to simmering point. Cover the casserole with the lid and transfer to the oven for 2 hours. Alternatively, simmer over a low heat on the hob.When the meat on the lamb shanks comes away easily from the bone but is not falling off it, remove the casserole from the oven (or hob).Transfer the casserole contents to a large pie dish, standing the lamb shanks upright. Set aside to cool completely. (The lamb must be completely cooled before you top it with the pastry.)Preheat the oven to 180C/160C Fan/Gas 4.Brush the inside and outside of the rim of the pie dish with some of the beaten egg and egg yolk.Roll the pastry out onto a lightly floured work surface until it is 5cm/2in bigger than the diameter of the pie dish and about 0.5cm/¼in thick.Carefully lay the pastry over the lamb shanks in the pie dish. Using a sharp knife, make four small slits in the pastry where the lamb shank bones are, then gently push the pastry around the bones so that they stick through it. Crimp the pastry around the edge of the pie dish to seal it to the outside rim. Brush the pastry all over with the remaining beaten egg and sprinkle the top with salt. Bake the pie in the oven for 45-60 minutes, or until the pastry has risen and is golden-brown all over and the filling is hot. Just before serving, cook the peas in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain and serve with the pie. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Season the lamb shanks all over with salt and freshly ground black pepper. Season the lamb shanks all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof casserole over a high heat. Add the lamb shanks and fry for a few seconds on all sides, or until browned all over. Remove from the casserole and set aside. Heat the oil in a large, flameproof casserole over a high heat. Add the lamb shanks and fry for a few seconds on all sides, or until browned all over. Remove from the casserole and set aside. Reduce the heat to medium, add the onions and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the flour so it forms a paste with the pan juices. Continue cooking for a minute, then slowly pour in the wine and stock, stirring well to combine it with the flour paste. Reduce the heat to medium, add the onions and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the flour so it forms a paste with the pan juices. Continue cooking for a minute, then slowly pour in the wine and stock, stirring well to combine it with the flour paste. Add the potatoes, carrots, celery, bay leaves, rosemary and thyme and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Add the potatoes, carrots, celery, bay leaves, rosemary and thyme and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Stir in the drained beans, then return the lamb shanks to the casserole and bring the mixture back to simmering point. Cover the casserole with the lid and transfer to the oven for 2 hours. Alternatively, simmer over a low heat on the hob. Stir in the drained beans, then return the lamb shanks to the casserole and bring the mixture back to simmering point. Cover the casserole with the lid and transfer to the oven for 2 hours. Alternatively, simmer over a low heat on the hob. When the meat on the lamb shanks comes away easily from the bone but is not falling off it, remove the casserole from the oven (or hob). When the meat on the lamb shanks comes away easily from the bone but is not falling off it, remove the casserole from the oven (or hob). Transfer the casserole contents to a large pie dish, standing the lamb shanks upright. Set aside to cool completely. (The lamb must be completely cooled before you top it with the pastry.) Transfer the casserole contents to a large pie dish, standing the lamb shanks upright. Set aside to cool completely. (The lamb must be completely cooled before you top it with the pastry.) Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Brush the inside and outside of the rim of the pie dish with some of the beaten egg and egg yolk. Brush the inside and outside of the rim of the pie dish with some of the beaten egg and egg yolk. Roll the pastry out onto a lightly floured work surface until it is 5cm/2in bigger than the diameter of the pie dish and about 0.5cm/¼in thick. Roll the pastry out onto a lightly floured work surface until it is 5cm/2in bigger than the diameter of the pie dish and about 0.5cm/¼in thick. Carefully lay the pastry over the lamb shanks in the pie dish. Using a sharp knife, make four small slits in the pastry where the lamb shank bones are, then gently push the pastry around the bones so that they stick through it. Carefully lay the pastry over the lamb shanks in the pie dish. Using a sharp knife, make four small slits in the pastry where the lamb shank bones are, then gently push the pastry around the bones so that they stick through it. Crimp the pastry around the edge of the pie dish to seal it to the outside rim. Brush the pastry all over with the remaining beaten egg and sprinkle the top with salt. Crimp the pastry around the edge of the pie dish to seal it to the outside rim. Brush the pastry all over with the remaining beaten egg and sprinkle the top with salt. Bake the pie in the oven for 45-60 minutes, or until the pastry has risen and is golden-brown all over and the filling is hot. Bake the pie in the oven for 45-60 minutes, or until the pastry has risen and is golden-brown all over and the filling is hot. Just before serving, cook the peas in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain and serve with the pie. Just before serving, cook the peas in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain and serve with the pie. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_shanks_pie_83534",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb shanks pie recipe",
"content": "Preheat the oven to 170C/150C Fan/Gas 3½.Season the lamb shanks all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof casserole over a high heat. Add the lamb shanks and fry for a few seconds on all sides, or until browned all over. Remove from the casserole and set aside.Reduce the heat to medium, add the onions and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the flour so it forms a paste with the pan juices. Continue cooking for a minute, then slowly pour in the wine and stock, stirring well to combine it with the flour paste. Add the potatoes, carrots, celery, bay leaves, rosemary and thyme and bring the mixture to the boil. Reduce the heat until the mixture is simmering.Stir in the drained beans, then return the lamb shanks to the casserole and bring the mixture back to simmering point. Cover the casserole with the lid and transfer to the oven for 2 hours. Alternatively, simmer over a low heat on the hob.When the meat on the lamb shanks comes away easily from the bone but is not falling off it, remove the casserole from the oven (or hob).Transfer the casserole contents to a large pie dish, standing the lamb shanks upright. Set aside to cool completely. (The lamb must be completely cooled before you top it with the pastry.)Preheat the oven to 180C/160C Fan/Gas 4.Brush the inside and outside of the rim of the pie dish with some of the beaten egg and egg yolk.Roll the pastry out onto a lightly floured work surface until it is 5cm/2in bigger than the diameter of the pie dish and about 0.5cm/¼in thick.Carefully lay the pastry over the lamb shanks in the pie dish. Using a sharp knife, make four small slits in the pastry where the lamb shank bones are, then gently push the pastry around the bones so that they stick through it. Crimp the pastry around the edge of the pie dish to seal it to the outside rim. Brush the pastry all over with the remaining beaten egg and sprinkle the top with salt. Bake the pie in the oven for 45-60 minutes, or until the pastry has risen and is golden-brown all over and the filling is hot. Just before serving, cook the peas in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain and serve with the pie. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Season the lamb shanks all over with salt and freshly ground black pepper. Season the lamb shanks all over with salt and freshly ground black pepper. Heat the oil in a large, flameproof casserole over a high heat. Add the lamb shanks and fry for a few seconds on all sides, or until browned all over. Remove from the casserole and set aside. Heat the oil in a large, flameproof casserole over a high heat. Add the lamb shanks and fry for a few seconds on all sides, or until browned all over. Remove from the casserole and set aside. Reduce the heat to medium, add the onions and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the flour so it forms a paste with the pan juices. Continue cooking for a minute, then slowly pour in the wine and stock, stirring well to combine it with the flour paste. Reduce the heat to medium, add the onions and fry for 2-3 minutes, or until softened. Add the garlic and fry for a further 1-2 minutes. Stir in the flour so it forms a paste with the pan juices. Continue cooking for a minute, then slowly pour in the wine and stock, stirring well to combine it with the flour paste. Add the potatoes, carrots, celery, bay leaves, rosemary and thyme and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Add the potatoes, carrots, celery, bay leaves, rosemary and thyme and bring the mixture to the boil. Reduce the heat until the mixture is simmering. Stir in the drained beans, then return the lamb shanks to the casserole and bring the mixture back to simmering point. Cover the casserole with the lid and transfer to the oven for 2 hours. Alternatively, simmer over a low heat on the hob. Stir in the drained beans, then return the lamb shanks to the casserole and bring the mixture back to simmering point. Cover the casserole with the lid and transfer to the oven for 2 hours. Alternatively, simmer over a low heat on the hob. When the meat on the lamb shanks comes away easily from the bone but is not falling off it, remove the casserole from the oven (or hob). When the meat on the lamb shanks comes away easily from the bone but is not falling off it, remove the casserole from the oven (or hob). Transfer the casserole contents to a large pie dish, standing the lamb shanks upright. Set aside to cool completely. (The lamb must be completely cooled before you top it with the pastry.) Transfer the casserole contents to a large pie dish, standing the lamb shanks upright. Set aside to cool completely. (The lamb must be completely cooled before you top it with the pastry.) Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Brush the inside and outside of the rim of the pie dish with some of the beaten egg and egg yolk. Brush the inside and outside of the rim of the pie dish with some of the beaten egg and egg yolk. Roll the pastry out onto a lightly floured work surface until it is 5cm/2in bigger than the diameter of the pie dish and about 0.5cm/¼in thick. Roll the pastry out onto a lightly floured work surface until it is 5cm/2in bigger than the diameter of the pie dish and about 0.5cm/¼in thick. Carefully lay the pastry over the lamb shanks in the pie dish. Using a sharp knife, make four small slits in the pastry where the lamb shank bones are, then gently push the pastry around the bones so that they stick through it. Carefully lay the pastry over the lamb shanks in the pie dish. Using a sharp knife, make four small slits in the pastry where the lamb shank bones are, then gently push the pastry around the bones so that they stick through it. Crimp the pastry around the edge of the pie dish to seal it to the outside rim. Brush the pastry all over with the remaining beaten egg and sprinkle the top with salt. Crimp the pastry around the edge of the pie dish to seal it to the outside rim. Brush the pastry all over with the remaining beaten egg and sprinkle the top with salt. Bake the pie in the oven for 45-60 minutes, or until the pastry has risen and is golden-brown all over and the filling is hot. Bake the pie in the oven for 45-60 minutes, or until the pastry has risen and is golden-brown all over and the filling is hot. Just before serving, cook the peas in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain and serve with the pie. Just before serving, cook the peas in a pan of salted, boiling water for 3-4 minutes, or until tender. Drain and serve with the pie."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad535eb3bdbfd0cc015a7"
} | c41a7336247cd9b7881449f0038225248378377b4240d6ae193f7f83f96ccd6b | Lamb fillet with quails’ eggs and spring leaves recipe
An average of 5.0 out of 5 stars from 1 rating Bring a taste of Italian springtime to your table with Gennaro Contaldo’s ‘agnello con uova di quaglie’. 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt and freshly ground pepper 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt and freshly ground pepper 500g/1lb 2oz lean lamb fillet 6 tbsp extra virgin olive oil2 garlic cloves, lightly crushed 4 thyme sprigs 60g/2¼oz butter 8 quail’s eggs 500g/1lb 2oz lean lamb fillet 6 tbsp extra virgin olive oil 2 garlic cloves, lightly crushed 4 thyme sprigs 60g/2¼oz butter 8 quail’s eggs Method To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain.Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside.To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve.Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately. To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain. To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain. Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside. Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside. To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve. Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_fillet_quails_eggs_65121",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb fillet with quails’ eggs and spring leaves recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Bring a taste of Italian springtime to your table with Gennaro Contaldo’s ‘agnello con uova di quaglie’. 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt and freshly ground pepper 2 celery stalks, sliced lengthways into small julienne strips 100g/3½oz green beans, cut into quarters 100g/3½oz young spinach leaves, washed 100g/3½oz rocket leaves, washed 6 tbsp extra virgin olive oil 2 tbsp balsamic vinegar salt and freshly ground pepper 500g/1lb 2oz lean lamb fillet 6 tbsp extra virgin olive oil2 garlic cloves, lightly crushed 4 thyme sprigs 60g/2¼oz butter 8 quail’s eggs 500g/1lb 2oz lean lamb fillet 6 tbsp extra virgin olive oil 2 garlic cloves, lightly crushed 4 thyme sprigs 60g/2¼oz butter 8 quail’s eggs Method To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain.Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside.To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve.Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately. To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain. To make the salad, put the celery stalks in a bowl of cold water until they curl up. Cook the green beans in a pan of boiling, salted water for 2–3 minutes until tender, then drain. Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside. Combine the cooked green beans, spinach, rocket and celery in a bowl, season with salt and pepper and toss well with extra virgin olive oil and balsamic vinegar. Set aside. To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. To make the lamb fillet and quails’ eggs, season the lamb with salt and pepper. Heat the extra virgin olive oil in a frying pan over a medium-high heat. Add the garlic and thyme and allow the aromatics to infuse the oil. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve. Fry the lamb fillet for about 3 minutes on each side to have it medium-rare, and add another minute for medium. When the lamb is cooked to your liking, remove and rest until ready to serve. Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. Empty the frying pan out, and melt the butter in the pan over a medium heat. Fry the quails’ eggs until they're just set, but with a runny yolk. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately. To serve, slice the lamb fillet, and arrange on a platter or individual serving plates, with the salad and quails' eggs. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad536eb3bdbfd0cc015a8"
} | ab32b2a8ef70eff571c3a3d3e3429de045ed3cd344d14609a626ad6cf53418b7 | Lemongrass and ginger mussels recipe
An average of 3.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lemongrass_and_ginger_63752_16x9.jpg Mussels are cheap, flavoursome and now available all year round. Try them with this delicious Asian-style sauce. 50g/1¾oz unsalted butter2 shallots, finely chopped2 lemongrass stalks, tough outer leaves discarded, soft core finely chopped2 garlic cloves, finely chopped10cm/4in piece fresh root ginger, peeled, finely chopped1-2 red chillies (depending on their heat), finely sliced200ml/7oz white wine330ml/11fl oz coconut water160ml/5½fl oz coconut cream2kg/4lb 8oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when tapped firmly)2 tbsp olive oil1 loaf sourdough bread, thickly sliced2 tbsp roughly chopped fresh coriander leavessalt and freshly ground black pepper 50g/1¾oz unsalted butter 2 shallots, finely chopped 2 lemongrass stalks, tough outer leaves discarded, soft core finely chopped 2 garlic cloves, finely chopped 10cm/4in piece fresh root ginger, peeled, finely chopped 1-2 red chillies (depending on their heat), finely sliced 200ml/7oz white wine 330ml/11fl oz coconut water 160ml/5½fl oz coconut cream 2kg/4lb 8oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when tapped firmly) 2 tbsp olive oil 1 loaf sourdough bread, thickly sliced 2 tbsp roughly chopped fresh coriander leaves salt and freshly ground black pepper Method Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured.Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking).Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides.When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper.To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside. Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured. Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured. Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking). Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking). Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides. Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides. When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper. When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside. To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemongrass_and_ginger_63752",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemongrass and ginger mussels 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/lemongrass_and_ginger_63752_16x9.jpg Mussels are cheap, flavoursome and now available all year round. Try them with this delicious Asian-style sauce. 50g/1¾oz unsalted butter2 shallots, finely chopped2 lemongrass stalks, tough outer leaves discarded, soft core finely chopped2 garlic cloves, finely chopped10cm/4in piece fresh root ginger, peeled, finely chopped1-2 red chillies (depending on their heat), finely sliced200ml/7oz white wine330ml/11fl oz coconut water160ml/5½fl oz coconut cream2kg/4lb 8oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when tapped firmly)2 tbsp olive oil1 loaf sourdough bread, thickly sliced2 tbsp roughly chopped fresh coriander leavessalt and freshly ground black pepper 50g/1¾oz unsalted butter 2 shallots, finely chopped 2 lemongrass stalks, tough outer leaves discarded, soft core finely chopped 2 garlic cloves, finely chopped 10cm/4in piece fresh root ginger, peeled, finely chopped 1-2 red chillies (depending on their heat), finely sliced 200ml/7oz white wine 330ml/11fl oz coconut water 160ml/5½fl oz coconut cream 2kg/4lb 8oz mussels, rinsed, scrubbed, beards removed (discard any mussels that do not close tightly when tapped firmly) 2 tbsp olive oil 1 loaf sourdough bread, thickly sliced 2 tbsp roughly chopped fresh coriander leaves salt and freshly ground black pepper Method Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured.Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking).Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides.When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper.To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside. Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured. Melt the butter in a heavy-based, lidded pan over a medium heat. Add the shallots, lemongrass, garlic, ginger and chilli(es) and fry for 4-5 minutes, or until softened but not coloured. Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking). Increase the heat to high, then pour in the wine, coconut water and coconut cream and bring to the boil. Add the mussels and cover the pan with the lid. Cook for 4-5 minutes, or until the mussels have opened (discard any mussels that do not open during cooking). Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides. Meanwhile, heat a griddle pan over a high heat. When the pan is hot, drizzle the olive oil over the bread slices and grill the bread for 30 seconds on each side, or until chargrill marks appear on both sides. When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper. When the mussels have cooked, stir in the coriander leaves, then season, to taste, with salt and freshly ground black pepper. To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside. To serve, spoon the mussels, and the cooking liquor, into four bowls. Serve the bread alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad536eb3bdbfd0cc015a9"
} | 625f1b2142c6143982c668e32e585e8ac4515c66b7b1d2205742bd953ffaa539 | Lamb shanks with anchovy recipe
An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lamb_shanks_with_anchovy_36460_16x9.jpg This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce. 2 x lamb shanks freshly ground black pepper1 tbsp olive oil2 onions, roughly chopped 1 clove garlic, sliced4 anchovy fillets, chopped 2 sprigs rosemary2 bay leaves250ml/8fl oz chicken or beef stock 250ml/8fl oz red wine handful of fresh parsley, chopped 2 x lamb shanks freshly ground black pepper 1 tbsp olive oil 2 onions, roughly chopped 1 clove garlic, sliced 4 anchovy fillets, chopped 2 sprigs rosemary 2 bay leaves 250ml/8fl oz chicken or beef stock 250ml/8fl oz red wine handful of fresh parsley, chopped Method Preheat the oven to 160C/300F/Gas 4.Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil.When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through.Remove the shanks to a serving dish and leave to rest in a warm oven. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve. Preheat the oven to 160C/300F/Gas 4. Preheat the oven to 160C/300F/Gas 4. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through. Remove the shanks to a serving dish and leave to rest in a warm oven. Remove the shanks to a serving dish and leave to rest in a warm oven. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lamb_shanks_with_anchovy_36460",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lamb shanks with anchovy recipe",
"content": "An average of 4.9 out of 5 stars from 22 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/lamb_shanks_with_anchovy_36460_16x9.jpg This is Nigel Slater's magical recipe for lamb shanks. Anchovies are the secret ingredient that utterly transforms the meat and its sauce. 2 x lamb shanks freshly ground black pepper1 tbsp olive oil2 onions, roughly chopped 1 clove garlic, sliced4 anchovy fillets, chopped 2 sprigs rosemary2 bay leaves250ml/8fl oz chicken or beef stock 250ml/8fl oz red wine handful of fresh parsley, chopped 2 x lamb shanks freshly ground black pepper 1 tbsp olive oil 2 onions, roughly chopped 1 clove garlic, sliced 4 anchovy fillets, chopped 2 sprigs rosemary 2 bay leaves 250ml/8fl oz chicken or beef stock 250ml/8fl oz red wine handful of fresh parsley, chopped Method Preheat the oven to 160C/300F/Gas 4.Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil.When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through.Remove the shanks to a serving dish and leave to rest in a warm oven. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve. Preheat the oven to 160C/300F/Gas 4. Preheat the oven to 160C/300F/Gas 4. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil. Season the lamb shanks with the pepper. Brown them in a casserole with a little olive oil. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When the shanks are slightly browned add the roughly chopped onions and garlic. Chop up two of the anchovy fillets and add to the casserole. Tear in the rosemary and bay leaves. Then add the stock and the wine and bring to a simmer. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through. When simmering, put the lid on and bake in the oven for two hours, with a little turn of the shanks halfway through. Remove the shanks to a serving dish and leave to rest in a warm oven. Remove the shanks to a serving dish and leave to rest in a warm oven. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve. Meanwhile tend to the sauce by adding two more chopped anchovies and a handful of chopped parsley. Bring the sauce to the boil, check the seasoning on then pour over the resting lamb shanks and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad536eb3bdbfd0cc015aa"
} | d125f9ff6e025ef1cec042cd15074946b28fc6dc679a25b488b71f5d2a3bce8d | Lobscouse casserole recipe
An average of 4.5 out of 5 stars from 4 ratings 2-3 tbsp olive oil1.2kg/2½lb stewing beef, chopped2 marrow bones (ask your butcher for these)1 onion, peeled, chopped3 potatoes, peeled, chopped1 swede, peeled, chopped2 leeks, trimmed, chopped2 carrots, peeled, sliced2 bay leavessalt and freshly ground black pepper1.5 litres/2½ pints beef stockcrusty bread, to serve (optional) 2-3 tbsp olive oil 1.2kg/2½lb stewing beef, chopped 2 marrow bones (ask your butcher for these) 1 onion, peeled, chopped 3 potatoes, peeled, chopped 1 swede, peeled, chopped 2 leeks, trimmed, chopped 2 carrots, peeled, sliced 2 bay leaves salt and freshly ground black pepper 1.5 litres/2½ pints beef stock crusty bread, to serve (optional) Method Preheat oven to 150C/300F/Gas 2.Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes.Remove the beef and marrow bones from the pan and set aside on a warm plate. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes.Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender.To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired. Preheat oven to 150C/300F/Gas 2. Preheat oven to 150C/300F/Gas 2. Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over. Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes. Remove the beef and marrow bones from the pan and set aside on a warm plate. Remove the beef and marrow bones from the pan and set aside on a warm plate. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes. Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened. Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender. To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired. To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lobscousecasserole_91838",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lobscouse casserole recipe",
"content": "An average of 4.5 out of 5 stars from 4 ratings 2-3 tbsp olive oil1.2kg/2½lb stewing beef, chopped2 marrow bones (ask your butcher for these)1 onion, peeled, chopped3 potatoes, peeled, chopped1 swede, peeled, chopped2 leeks, trimmed, chopped2 carrots, peeled, sliced2 bay leavessalt and freshly ground black pepper1.5 litres/2½ pints beef stockcrusty bread, to serve (optional) 2-3 tbsp olive oil 1.2kg/2½lb stewing beef, chopped 2 marrow bones (ask your butcher for these) 1 onion, peeled, chopped 3 potatoes, peeled, chopped 1 swede, peeled, chopped 2 leeks, trimmed, chopped 2 carrots, peeled, sliced 2 bay leaves salt and freshly ground black pepper 1.5 litres/2½ pints beef stock crusty bread, to serve (optional) Method Preheat oven to 150C/300F/Gas 2.Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes.Remove the beef and marrow bones from the pan and set aside on a warm plate. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes.Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender.To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired. Preheat oven to 150C/300F/Gas 2. Preheat oven to 150C/300F/Gas 2. Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over. Heat the olive oil in a large casserole dish over a medium heat. Add the beef pieces and cook for 4-5 minutes, stirring occasionally, or until browned all over. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes. Add the marrow bones to the pan and continue to cook for a further 2-3 minutes. Remove the beef and marrow bones from the pan and set aside on a warm plate. Remove the beef and marrow bones from the pan and set aside on a warm plate. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Add the chopped onions to the casserole the beef was cooked in. Fry in the pan juices for 1-2 minutes, or until softened. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes. Stir in the potatoes and swede and continue to cook for a further 2-3 minutes. Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened. Add the chopped leeks, carrots and bay leaves and season, to taste, with salt and freshly ground black pepper. Continue to cook for a further 1-2 minutes, or until just softened. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Return the beef and marrow bones to the casserole, then pour over enough beef stock to just cover the casserole contents. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender. Cover the casserole with a lid, then transfer to the oven and cook for 2½-3 hours, or until the beef is tender. To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired. To serve, spoon some of the lobscouse casserole into the centre of four to six serving plates and serve with crusty bread, if desired."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad537eb3bdbfd0cc015ab"
} | 2fcbd732655f0859dab95d490d84a95e415714f3211c17473021d0bc7614e336 | Strawberries and cream meringues recipe
An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meringueswithclotted_516_16x9.jpg Strawberries and cream is a classic combination. Rick Stein keeps his meringues whole to serve with rich clotted cream and fresh strawberries. 6 egg whites, at room temperature350g/12oz caster sugar300ml/½ pint clotted cream900g/2lb fresh small strawberries 6 egg whites, at room temperature 350g/12oz caster sugar 300ml/½ pint clotted cream 900g/2lb fresh small strawberries Method Preheat the oven to 150C/300F/Gas 2.Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.Gently fold in the remaining sugar.Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Leave to cool, then store in an air tight tin.Serve with the clotted cream and strawberries Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks. Gently fold in the remaining sugar. Gently fold in the remaining sugar. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Leave to cool, then store in an air tight tin. Leave to cool, then store in an air tight tin. Serve with the clotted cream and strawberries Serve with the clotted cream and strawberries | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/meringueswithclotted_516",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Strawberries and cream meringues recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/meringueswithclotted_516_16x9.jpg Strawberries and cream is a classic combination. Rick Stein keeps his meringues whole to serve with rich clotted cream and fresh strawberries. 6 egg whites, at room temperature350g/12oz caster sugar300ml/½ pint clotted cream900g/2lb fresh small strawberries 6 egg whites, at room temperature 350g/12oz caster sugar 300ml/½ pint clotted cream 900g/2lb fresh small strawberries Method Preheat the oven to 150C/300F/Gas 2.Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks.Gently fold in the remaining sugar.Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes.Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Leave to cool, then store in an air tight tin.Serve with the clotted cream and strawberries Preheat the oven to 150C/300F/Gas 2. Preheat the oven to 150C/300F/Gas 2. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Put the egg whites into a large clean bowl and whisk to form soft peaks. Add 110g/4oz of the sugar and continue to whisk. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks. Gradually add another 110g/4oz of sugar, a spoonful at a time, until the mixture forms stiff peaks. Gently fold in the remaining sugar. Gently fold in the remaining sugar. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Shape 20 large spoonfuls of the meringue onto 2 baking sheets lined with non-stick baking paper and bake in the oven for 15 minutes. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Lower the oven temperature to 110C/225F/Gas ¼ and cook for a further 2-3 hours until very crisp and dry. Leave to cool, then store in an air tight tin. Leave to cool, then store in an air tight tin. Serve with the clotted cream and strawberries Serve with the clotted cream and strawberries"
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad537eb3bdbfd0cc015ac"
} | 27fb4008a37b67b6c06fce63cf10dd25c5cfc18e4bf22a3d8ea8a77ee41dda8e | Marmalade-glazed gammon recipe
Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon.Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.Preheat the oven to 230C/210C Fan/Gas 7.In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside.Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm.For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes.In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley.To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table. Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon. Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon. Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid. Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid. Preheat the oven to 230C/210C Fan/Gas 7. Preheat the oven to 230C/210C Fan/Gas 7. In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside. In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside. Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge. Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge. Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm. For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes. For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes. In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley. In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley. To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table. To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/marmalade_and_mustard_13434",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Marmalade-glazed gammon recipe",
"content": "Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon.Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid.Preheat the oven to 230C/210C Fan/Gas 7.In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside.Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge.Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm.For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes.In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley.To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table. Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon. Place the gammon into a large, heavy-based, lidded saucepan with the lemon, orange, apple, cinnamon stick, onion, chillies and 2 of the star anise. Pour in enough water to cover the gammon. Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid. Cover the pan with the lid, place onto the heat, bring the water to the boil, then turn the heat down until simmering. Simmer for 2 hours, or until the meat is tender, then set aside to cool in the cooking liquid. Preheat the oven to 230C/210C Fan/Gas 7. Preheat the oven to 230C/210C Fan/Gas 7. In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside. In a small pan, heat the marmalade, honey, mustard, the remaining 3 star anise and the cloves in a small pan until the preserves have melted, then stir and set aside. Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge. Lift the cooled ham from the cooking liquid and transfer to a roasting tin. Carve the layer of fat on top of the ham in a criss-cross pattern, then spread the marmalade glaze over the top. Return to the oven for a further 20 minutes, basting with the glaze every 5-8 minutes, until the surface of the gammon is golden-brown and just starting to blacken at the edge. Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm. Meanwhile, boil the potatoes in a saucepan of salted water for 10-15 minutes, or until just tender, then drain and return to the pan. Stir in the butter to coat, then season, to taste, with salt and freshly ground black pepper. Keep warm. For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes. For the parsley sauce, pour the milk into a saucepan and add the clove-studded onion halves. Heat until just simmering, then turn off the heat and leave to infuse for a few minutes. In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley. In a separate saucepan, heat the butter until melted, then whisk in the flour until well combined and cook for 30 seconds. Whisk in the infused milk a little at a time, waiting until the sauce thickens before adding each new batch of milk - you should end up with a smooth sauce the consistency of double cream. Stir in the double cream and then cook for further 1-2 minutes. Season with lemon juice, to taste, and salt and freshly ground black pepper, then remove the pan from the heat and stir in the chopped parsley. To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table. To serve, pile the buttered potatoes onto a serving platter and place the gammon on top. Pour the parsley sauce into a jug to serve alongside. Carve at the table."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad537eb3bdbfd0cc015ad"
} | 462c3a27895f6d2066baef7b36a62ea830a563b1fdc6f2868e92f59db9e21a7b | Mincemeat recipe
An average of 4.2 out of 5 stars from 5 ratings The Hairy Bikers' homemade mincemeat is so full of cherries, figs, peel, sherry and brandy you'll be blown away. And you’ll definitely never buy shop-bought again. This makes 1.5kg/3lb 5oz of mincemeat. 150g/5½oz raisins150g/5½oz sultanas200g/7oz dried figs, finely chopped100g/3½oz dried sour cherries, finely chopped100g/3½oz candied orange peel, finely chopped2 oranges, zest and juice100ml/3½fl oz medium-sweet sherry 75ml/2½fl oz brandy or kirsch1 Bramley apple, peeled, cored and finely chopped100g/3½oz almonds, roughly chopped1 tsp ground cinnamon½ tsp ground cardamom½ tsp ground nutmeg1 tbsp orange blossom water250g/9oz light soft brown sugar100g/3½oz suet (vegetarian, if preferred) 150g/5½oz raisins 150g/5½oz sultanas 200g/7oz dried figs, finely chopped 100g/3½oz dried sour cherries, finely chopped 100g/3½oz candied orange peel, finely chopped 2 oranges, zest and juice 100ml/3½fl oz medium-sweet sherry 75ml/2½fl oz brandy or kirsch 1 Bramley apple, peeled, cored and finely chopped 100g/3½oz almonds, roughly chopped 1 tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground nutmeg 1 tbsp orange blossom water 250g/9oz light soft brown sugar 100g/3½oz suet (vegetarian, if preferred) Method Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour.Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using. Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour. Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour. Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using. Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/mincemeat_98919",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Mincemeat recipe",
"content": "An average of 4.2 out of 5 stars from 5 ratings The Hairy Bikers' homemade mincemeat is so full of cherries, figs, peel, sherry and brandy you'll be blown away. And you’ll definitely never buy shop-bought again. This makes 1.5kg/3lb 5oz of mincemeat. 150g/5½oz raisins150g/5½oz sultanas200g/7oz dried figs, finely chopped100g/3½oz dried sour cherries, finely chopped100g/3½oz candied orange peel, finely chopped2 oranges, zest and juice100ml/3½fl oz medium-sweet sherry 75ml/2½fl oz brandy or kirsch1 Bramley apple, peeled, cored and finely chopped100g/3½oz almonds, roughly chopped1 tsp ground cinnamon½ tsp ground cardamom½ tsp ground nutmeg1 tbsp orange blossom water250g/9oz light soft brown sugar100g/3½oz suet (vegetarian, if preferred) 150g/5½oz raisins 150g/5½oz sultanas 200g/7oz dried figs, finely chopped 100g/3½oz dried sour cherries, finely chopped 100g/3½oz candied orange peel, finely chopped 2 oranges, zest and juice 100ml/3½fl oz medium-sweet sherry 75ml/2½fl oz brandy or kirsch 1 Bramley apple, peeled, cored and finely chopped 100g/3½oz almonds, roughly chopped 1 tsp ground cinnamon ½ tsp ground cardamom ½ tsp ground nutmeg 1 tbsp orange blossom water 250g/9oz light soft brown sugar 100g/3½oz suet (vegetarian, if preferred) Method Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour.Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using. Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour. Put the raisins, sultanas, figs, cherries and peel into a large saucepan with the orange juice and zest, sherry and brandy. Bring to the boil and remove from the heat. Stir thoroughly and leave to stand for 1 hour. Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using. Stir in all the remaining ingredients and heat very gently until the suet has melted. Leave to cool, then spoon into sterilised jars. Leave to stand for at least 2 weeks before using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad537eb3bdbfd0cc015ae"
} | e514bd7ab836e2cc4f443a817eb76a4d882e9bca6067bc6f4998de48b8a6892e | Vichyssoise soup recipe
An average of 4.5 out of 5 stars from 6 ratings 55g/2oz butter1 onion, chopped300g/10½oz leek, finely slicedsplash white wine110g/4oz potatoes, peeled and sliced290ml/10fl oz/½pint vegetable stocksalt and freshly ground black pepper290ml/10fl oz/½pint milk2 tbsp creamhandful snipped chivessmall handful chopped parsley 55g/2oz butter 1 onion, chopped 300g/10½oz leek, finely sliced splash white wine 110g/4oz potatoes, peeled and sliced 290ml/10fl oz/½pint vegetable stock salt and freshly ground black pepper 290ml/10fl oz/½pint milk 2 tbsp cream handful snipped chives small handful chopped parsley Method Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.Chill in the fridge until ready to serve.Sprinkle with chives and parsley just before serving. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream. Chill in the fridge until ready to serve. Chill in the fridge until ready to serve. Sprinkle with chives and parsley just before serving. Sprinkle with chives and parsley just before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/vichysoissesoup_83872",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Vichyssoise soup recipe",
"content": "An average of 4.5 out of 5 stars from 6 ratings 55g/2oz butter1 onion, chopped300g/10½oz leek, finely slicedsplash white wine110g/4oz potatoes, peeled and sliced290ml/10fl oz/½pint vegetable stocksalt and freshly ground black pepper290ml/10fl oz/½pint milk2 tbsp creamhandful snipped chivessmall handful chopped parsley 55g/2oz butter 1 onion, chopped 300g/10½oz leek, finely sliced splash white wine 110g/4oz potatoes, peeled and sliced 290ml/10fl oz/½pint vegetable stock salt and freshly ground black pepper 290ml/10fl oz/½pint milk 2 tbsp cream handful snipped chives small handful chopped parsley Method Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender.Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream.Chill in the fridge until ready to serve.Sprinkle with chives and parsley just before serving. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Melt the butter in a medium saucepan. Add the onion and leek and cook until softened - about 10-15 minutes on a low heat. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender. Add a splash of white wine, the potatoes, stock and seasoning and simmer until the potatoes are tender. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream. Liquidise using a hand-held blender, or transfer to a liquidiser. Pass through a sieve before adding the milk and cream. Chill in the fridge until ready to serve. Chill in the fridge until ready to serve. Sprinkle with chives and parsley just before serving. Sprinkle with chives and parsley just before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad537eb3bdbfd0cc015af"
} | 6270d73cce758469fc63709bd297a35ce11224edcc687287bfb213fc33ee2bc4 | Watermelon cooler recipe
An average of 4.9 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/watermelon_cooler_57906_16x9.jpg You don't need a juicer or blender to make this tasty watermelon drink. Make it a few hours in advance as it's best served chilled. 550g/1lb 4oz watermelon, peeled, seeds removed, chopped¼ lemon, juice onlyfresh mint leaves, to serve 550g/1lb 4oz watermelon, peeled, seeds removed, chopped ¼ lemon, juice only fresh mint leaves, to serve Method Mash the watermelon in a bowl, then stir in the lemon juice.Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice.Pour the juice into glasses filled with ice and garnish with the mint. Mash the watermelon in a bowl, then stir in the lemon juice. Mash the watermelon in a bowl, then stir in the lemon juice. Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Pour the juice into glasses filled with ice and garnish with the mint. Pour the juice into glasses filled with ice and garnish with the mint. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/watermelon_cooler_57906",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Watermelon cooler 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/watermelon_cooler_57906_16x9.jpg You don't need a juicer or blender to make this tasty watermelon drink. Make it a few hours in advance as it's best served chilled. 550g/1lb 4oz watermelon, peeled, seeds removed, chopped¼ lemon, juice onlyfresh mint leaves, to serve 550g/1lb 4oz watermelon, peeled, seeds removed, chopped ¼ lemon, juice only fresh mint leaves, to serve Method Mash the watermelon in a bowl, then stir in the lemon juice.Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice.Pour the juice into glasses filled with ice and garnish with the mint. Mash the watermelon in a bowl, then stir in the lemon juice. Mash the watermelon in a bowl, then stir in the lemon juice. Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Sieve the watermelon into a jug and press down gently on the pulp to extract all the juice. Pour the juice into glasses filled with ice and garnish with the mint. Pour the juice into glasses filled with ice and garnish with the mint."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad538eb3bdbfd0cc015b0"
} | 234e9a613cb506d6763f0ef7b68adc376b38cdd4b46881911cbe89f5f1b07b6f | Cornbread with cheddar and wild garlic recipe
An average of 4.3 out of 5 stars from 4 ratings This is a classic American cornbread recipe, with added cheese, that gets smothered in garlic butter. Delicious served with succotash lard or butter, for greasing250g/9oz medium cornmeal 100g/3½oz plain flour1 tbsp baking powder½ tsp bicarbonate of soda2 large free-range eggs, lightly beaten400ml/14fl oz buttermilk100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated50g/1¾oz butter50g/1¾oz cheddar or other hard cheese, coarsely grated1 tsp salt, divided lard or butter, for greasing 250g/9oz medium cornmeal 100g/3½oz plain flour 1 tbsp baking powder ½ tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 400ml/14fl oz buttermilk 100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated 50g/1¾oz butter 50g/1¾oz cheddar or other hard cheese, coarsely grated 1 tsp salt, divided Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/wild_garlic_cornbread_82867",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cornbread with cheddar and wild garlic recipe",
"content": "An average of 4.3 out of 5 stars from 4 ratings This is a classic American cornbread recipe, with added cheese, that gets smothered in garlic butter. Delicious served with succotash lard or butter, for greasing250g/9oz medium cornmeal 100g/3½oz plain flour1 tbsp baking powder½ tsp bicarbonate of soda2 large free-range eggs, lightly beaten400ml/14fl oz buttermilk100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated50g/1¾oz butter50g/1¾oz cheddar or other hard cheese, coarsely grated1 tsp salt, divided lard or butter, for greasing 250g/9oz medium cornmeal 100g/3½oz plain flour 1 tbsp baking powder ½ tsp bicarbonate of soda 2 large free-range eggs, lightly beaten 400ml/14fl oz buttermilk 100g/3½oz wild garlic, finely chopped or 2 garlic cloves, grated 50g/1¾oz butter 50g/1¾oz cheddar or other hard cheese, coarsely grated 1 tsp salt, divided Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 23cm/9in square baking tin with the lard. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Put the cornmeal, flour, baking powder, bicarbonate of soda into a large bowl and add ½ teaspoon of salt. Mix thoroughly to combine. Lightly mix the eggs into the buttermilk. Make a well in the centre of the dry ingredients and pour in the buttermilk mixture and half of the garlic. Add the cheese and beat together to create a smooth batter. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Scrape the batter into the tin and smooth the top with a palette knife. Bake for 25 minutes. Meanwhile, mix the remaining garlic with the butter and ½ teaspoon of salt. Spread some of this over the cornbread and return to the oven for 5 minutes. The cornbread is done when it is well risen and golden brown with a crust on top. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside. Spread more of the garlic butter over the cornbread when it comes out of the oven and serve the rest in a small bowl alongside."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad538eb3bdbfd0cc015b1"
} | 3cb7f79222ec5431d71639033fe34c4981a33889bbcbc647cfca453f2dc96fb6 | Wide noodles with lamb shank in aromatic broth recipe
An average of 3.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/wide_noodles_with_lamb_03003_16x9.jpg While I could never have a recipe in any book I wrote that I didn’t love inordinately, this is just one of those special ones that fills me with a sense of glad-hearted awe. It’s not too much to claim for it: it’s almost ridiculously easy to make – I relish the quiet ceremony of its slow-cooking preparation – and it’s both comforting and enlivening to eat. You do need to plan for it, as the gorgeous broth has to be made a day in advance (longer if you want), but it’s a very straightforward procedure once you’ve got the key ingredients in stock. 1 tbsp gochujang paste2 tsp sea salt flakes (or 1 tsp fine sea salt), plus extra for cooking1 tsp allspice berries1 tsp cumin seeds1 star anise1 lamb shank25g/1oz piece fresh root ginger, peeled if preferred and cut into coins1 carrot, peeled if preferred and cut into 4 pieces2 large garlic cloves, bruised with the flat of a wide-bladed knife70g/2½oz banana shallots, cut in half or or ½ onion, roughly chopped175g/6oz dried pappardelle (not egg pappardelle) or other wide noodles200g/7oz Savoy cabbage, shreddedcrispy chilli oil, to serve 1 tbsp gochujang paste 2 tsp sea salt flakes (or 1 tsp fine sea salt), plus extra for cooking 1 tsp allspice berries 1 tsp cumin seeds 1 star anise 1 lamb shank 25g/1oz piece fresh root ginger, peeled if preferred and cut into coins 1 carrot, peeled if preferred and cut into 4 pieces 2 large garlic cloves, bruised with the flat of a wide-bladed knife 70g/2½oz banana shallots, cut in half or or ½ onion, roughly chopped 175g/6oz dried pappardelle (not egg pappardelle) or other wide noodles 200g/7oz Savoy cabbage, shredded crispy chilli oil, to serve Method Preheat the oven to 150C/130C Fan/Gas 2. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved. Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat.Add the ginger, carrot, garlic and shallots to the pot. Once everything’s in the pot, the lamb shank should be just covered. If it isn’t, add some more water. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. Using tongs, transfer the lamb shank to a large bowl, then strain the liquid into a separate bowl, discarding the vegetables. Leave both the lamb and the stock to cool then chill in the fridge overnight.The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. Place the meat in a small saucepan and pour over the liquid. Place the lamb mixture over a very low heat so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked. Meanwhile, bring some water to the boil in a large saucepan. When the water is boiling, add salt. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well. When both cabbage and pasta are cooked, drain and divide between 2 noodle bowls.Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. Add 1 teaspoon of crispy chilli oil to each bowl and take both bowls to the table, making sure you come back for the chilli oil so you can add more as you eat. Preheat the oven to 150C/130C Fan/Gas 2. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved. Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat. Preheat the oven to 150C/130C Fan/Gas 2. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved. Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat. Add the ginger, carrot, garlic and shallots to the pot. Once everything’s in the pot, the lamb shank should be just covered. If it isn’t, add some more water. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. Using tongs, transfer the lamb shank to a large bowl, then strain the liquid into a separate bowl, discarding the vegetables. Leave both the lamb and the stock to cool then chill in the fridge overnight. Add the ginger, carrot, garlic and shallots to the pot. Once everything’s in the pot, the lamb shank should be just covered. If it isn’t, add some more water. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. Using tongs, transfer the lamb shank to a large bowl, then strain the liquid into a separate bowl, discarding the vegetables. Leave both the lamb and the stock to cool then chill in the fridge overnight. The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. Place the meat in a small saucepan and pour over the liquid. Place the lamb mixture over a very low heat so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked. The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. Place the meat in a small saucepan and pour over the liquid. Place the lamb mixture over a very low heat so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked. Meanwhile, bring some water to the boil in a large saucepan. When the water is boiling, add salt. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well. When both cabbage and pasta are cooked, drain and divide between 2 noodle bowls. Meanwhile, bring some water to the boil in a large saucepan. When the water is boiling, add salt. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well. When both cabbage and pasta are cooked, drain and divide between 2 noodle bowls. Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. Add 1 teaspoon of crispy chilli oil to each bowl and take both bowls to the table, making sure you come back for the chilli oil so you can add more as you eat. Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. Add 1 teaspoon of crispy chilli oil to each bowl and take both bowls to the table, making sure you come back for the chilli oil so you can add more as you eat. Recipe tips If you can’t get hold of gochujang, I dare say a teaspoon of dried chilli flakes would serve as a stand-in; it certainly would bring the heat (stir miso into the broth before eating). Should you need to feed more, then bulk up as needed; though while I often double the amount of lamb shanks if all three of us are home and also double the liquid, gochujang, and most other of the ingredients, I just add one and a half times the spices. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/wide_noodles_with_lamb_03003",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Wide noodles with lamb shank in aromatic broth recipe",
"content": "An average of 3.5 out of 5 stars from 25 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/wide_noodles_with_lamb_03003_16x9.jpg While I could never have a recipe in any book I wrote that I didn’t love inordinately, this is just one of those special ones that fills me with a sense of glad-hearted awe. It’s not too much to claim for it: it’s almost ridiculously easy to make – I relish the quiet ceremony of its slow-cooking preparation – and it’s both comforting and enlivening to eat. You do need to plan for it, as the gorgeous broth has to be made a day in advance (longer if you want), but it’s a very straightforward procedure once you’ve got the key ingredients in stock. 1 tbsp gochujang paste2 tsp sea salt flakes (or 1 tsp fine sea salt), plus extra for cooking1 tsp allspice berries1 tsp cumin seeds1 star anise1 lamb shank25g/1oz piece fresh root ginger, peeled if preferred and cut into coins1 carrot, peeled if preferred and cut into 4 pieces2 large garlic cloves, bruised with the flat of a wide-bladed knife70g/2½oz banana shallots, cut in half or or ½ onion, roughly chopped175g/6oz dried pappardelle (not egg pappardelle) or other wide noodles200g/7oz Savoy cabbage, shreddedcrispy chilli oil, to serve 1 tbsp gochujang paste 2 tsp sea salt flakes (or 1 tsp fine sea salt), plus extra for cooking 1 tsp allspice berries 1 tsp cumin seeds 1 star anise 1 lamb shank 25g/1oz piece fresh root ginger, peeled if preferred and cut into coins 1 carrot, peeled if preferred and cut into 4 pieces 2 large garlic cloves, bruised with the flat of a wide-bladed knife 70g/2½oz banana shallots, cut in half or or ½ onion, roughly chopped 175g/6oz dried pappardelle (not egg pappardelle) or other wide noodles 200g/7oz Savoy cabbage, shredded crispy chilli oil, to serve Method Preheat the oven to 150C/130C Fan/Gas 2. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved. Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat.Add the ginger, carrot, garlic and shallots to the pot. Once everything’s in the pot, the lamb shank should be just covered. If it isn’t, add some more water. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. Using tongs, transfer the lamb shank to a large bowl, then strain the liquid into a separate bowl, discarding the vegetables. Leave both the lamb and the stock to cool then chill in the fridge overnight.The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. Place the meat in a small saucepan and pour over the liquid. Place the lamb mixture over a very low heat so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked. Meanwhile, bring some water to the boil in a large saucepan. When the water is boiling, add salt. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well. When both cabbage and pasta are cooked, drain and divide between 2 noodle bowls.Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. Add 1 teaspoon of crispy chilli oil to each bowl and take both bowls to the table, making sure you come back for the chilli oil so you can add more as you eat. Preheat the oven to 150C/130C Fan/Gas 2. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved. Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat. Preheat the oven to 150C/130C Fan/Gas 2. Pour 1 litre/1¾ pint of cold water into a small casserole with a tightly fitting lid and stir in the gochujang paste until dissolved. Add the salt, allspice, cumin seeds and star anise. Now add the lamb shank to the pot and place over a medium heat. Add the ginger, carrot, garlic and shallots to the pot. Once everything’s in the pot, the lamb shank should be just covered. If it isn’t, add some more water. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. Using tongs, transfer the lamb shank to a large bowl, then strain the liquid into a separate bowl, discarding the vegetables. Leave both the lamb and the stock to cool then chill in the fridge overnight. Add the ginger, carrot, garlic and shallots to the pot. Once everything’s in the pot, the lamb shank should be just covered. If it isn’t, add some more water. Bring to the boil then clamp on the lid and cook in the oven for 2–2½ hours, by which time the meat should be very tender indeed and ready to fall off the bone. Using tongs, transfer the lamb shank to a large bowl, then strain the liquid into a separate bowl, discarding the vegetables. Leave both the lamb and the stock to cool then chill in the fridge overnight. The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. Place the meat in a small saucepan and pour over the liquid. Place the lamb mixture over a very low heat so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked. The next day, remove the solidified fat from the top of the liquid and shred the meat – not too finely, you don’t want stringiness. Place the meat in a small saucepan and pour over the liquid. Place the lamb mixture over a very low heat so that it warms gently, though you do want it to be piping hot by the time the pasta and cabbage are cooked. Meanwhile, bring some water to the boil in a large saucepan. When the water is boiling, add salt. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well. When both cabbage and pasta are cooked, drain and divide between 2 noodle bowls. Meanwhile, bring some water to the boil in a large saucepan. When the water is boiling, add salt. Add the pappardelle and when it’s 3 minutes away from its full cooking time (check the packet for instructions), add the cabbage and stir well. When both cabbage and pasta are cooked, drain and divide between 2 noodle bowls. Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. Add 1 teaspoon of crispy chilli oil to each bowl and take both bowls to the table, making sure you come back for the chilli oil so you can add more as you eat. Using a slotted spoon, lift out the hot lamb and share between the two bowls, then ladle the broth on top. Add 1 teaspoon of crispy chilli oil to each bowl and take both bowls to the table, making sure you come back for the chilli oil so you can add more as you eat. Recipe tips If you can’t get hold of gochujang, I dare say a teaspoon of dried chilli flakes would serve as a stand-in; it certainly would bring the heat (stir miso into the broth before eating). Should you need to feed more, then bulk up as needed; though while I often double the amount of lamb shanks if all three of us are home and also double the liquid, gochujang, and most other of the ingredients, I just add one and a half times the spices."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad538eb3bdbfd0cc015b2"
} | 9db48d39fc5170e96ee0658e7b4385cc80be54d80287f17de33e3e67ba34e2b9 | Winter salad and parsnip nests recipe
An average of 0.0 out of 5 stars from 0 ratings For this recipe you can either make 12 small parsnip nests using a shallow fairy cake tin, or four using a Yorkshire pudding tin. 1 tbsp olive oil, plus extra for greasing2 large parsnips, peeled and julienned1 free-range egg, beatensalt and freshly ground black pepper 1 tbsp olive oil, plus extra for greasing 2 large parsnips, peeled and julienned 1 free-range egg, beaten salt and freshly ground black pepper 2 heads red chicory, thinly shredded¼ red cabbage, thinly shredded1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained25g/1oz hazelnuts, toasted, lightly crushed, to garnish 2 heads red chicory, thinly shredded ¼ red cabbage, thinly shredded 1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained 25g/1oz hazelnuts, toasted, lightly crushed, to garnish 2 tbsp hazelnut oil1 tbsp sherry vinegar1 tsp Dijon mustard1 orange, juice of 1, finely grated zest of ½ 2 tbsp hazelnut oil 1 tbsp sherry vinegar 1 tsp Dijon mustard 1 orange, juice of 1, finely grated zest of ½ Method For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing.To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper.To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. Serve the parsnip nests with the salad. For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing. To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper. To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper. To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. Serve the parsnip nests with the salad. Serve the parsnip nests with the salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/winter_salad_and_parsnip_81747",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Winter salad and parsnip nests recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings For this recipe you can either make 12 small parsnip nests using a shallow fairy cake tin, or four using a Yorkshire pudding tin. 1 tbsp olive oil, plus extra for greasing2 large parsnips, peeled and julienned1 free-range egg, beatensalt and freshly ground black pepper 1 tbsp olive oil, plus extra for greasing 2 large parsnips, peeled and julienned 1 free-range egg, beaten salt and freshly ground black pepper 2 heads red chicory, thinly shredded¼ red cabbage, thinly shredded1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained25g/1oz hazelnuts, toasted, lightly crushed, to garnish 2 heads red chicory, thinly shredded ¼ red cabbage, thinly shredded 1 red onion, thinly sliced, soaked in iced water for 10 minutes and drained 25g/1oz hazelnuts, toasted, lightly crushed, to garnish 2 tbsp hazelnut oil1 tbsp sherry vinegar1 tsp Dijon mustard1 orange, juice of 1, finely grated zest of ½ 2 tbsp hazelnut oil 1 tbsp sherry vinegar 1 tsp Dijon mustard 1 orange, juice of 1, finely grated zest of ½ Method For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing.To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper.To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. Serve the parsnip nests with the salad. For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. For the parsnip nests, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan. Add the parsnips and plenty of salt and pepper, then fry for a few minutes, until wilted down and slightly softened – this helps get rid of some of the volume. Leave to cool completely, then mix with the egg. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Grease a 12-hole fairy cake tin or a four-hole Yorkshire pudding tin with oil. Strain the parsnips to get rid of any excess egg – you want them just coated to hold them together, not swimming in it. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing. Divide the mixture between the holes, pressing down the centre and pushing up the sides to create nest shapes. Bake for 20 minutes, or until the parsnips are crisp and brown. Leave in the tins for a few minutes before removing. To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper. To make the salad, put the chicory, cabbage and drained red onion in a bowl. Season with salt and pepper. To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. To make the dressing, whisk the dressing ingredients together and season. Pour the dressing over the salad and toss. Garnish with the toasted hazelnuts. Serve the parsnip nests with the salad. Serve the parsnip nests with the salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad538eb3bdbfd0cc015b3"
} | 914bdbfb79bdf33e1613b3a3466c4cff85c4e6b5c1ed05bf4b6c35078c01b50d | Wild garlic soup with bacon-fat potatoes recipe
Wild garlic soup with bacon-fat potatoes and sour cream An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_garlic_soup_with_17660_16x9.jpg This highly flavoured spring soup is sure to impress your guests. 500g/1lb 2oz onions, thinly sliced400g/14oz wild garlic, plus 25g/1oz wild garlic stalks 1 fresh thyme sprig50g/1¾oz garlic bulbs, unpeeled50g/1¾oz butter150g/5½oz potatoes, peeled and very thinly sliced25g/1oz double creamsalt 500g/1lb 2oz onions, thinly sliced 400g/14oz wild garlic, plus 25g/1oz wild garlic stalks 1 fresh thyme sprig 50g/1¾oz garlic bulbs, unpeeled 50g/1¾oz butter 150g/5½oz potatoes, peeled and very thinly sliced 25g/1oz double cream salt olive oil, for frying50g/1¾oz smoked pancetta lardons1 small waxy potato, cut into 1cm/½in cubes, skin roughly chopped1 fresh thyme sprig1 garlic clove, crushed knob of butter olive oil, for frying 50g/1¾oz smoked pancetta lardons 1 small waxy potato, cut into 1cm/½in cubes, skin roughly chopped 1 fresh thyme sprig 1 garlic clove, crushed knob of butter 50ml/2fl oz sour creamwild garlic oil, optionalhandful small wild garlic leaves 50ml/2fl oz sour cream wild garlic oil, optional handful small wild garlic leaves Method Put 400g/14oz onions, 400g/14oz wild garlic and the thyme in a large saucepan with 800ml/1½ pints water and bring to the boil. Simmer for 30 minutes, remove from the heat, cover and leave to infuse for 2 hours. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the garlic bulbs in kitchen foil and roast for 30–40 minutes, or until softened. When cool enough to handle, squeeze the garlic flesh into a bowl and set aside. For the bacon-fat potatoes, heat 2 teaspoons olive oil in a frying pan over a medium heat. Fry the pancetta, potato cubes, thyme and crushed garlic for 3–6 minutes, or until golden-brown and crispy. Remove from the heat, drain on kitchen paper and set aside. For the crispy skin, melt the butter in a small saucepan and pour over the potato skin. Season with salt. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the potato skin until crispy, then remove with a slotted spoon and leave to drain on kitchen paper. For the soup, melt the butter in a large saucepan over a low heat and cook the remaining 100g/3½oz onions for 5 minutes, or until softened. Add the potato slices and roasted garlic and cook without colouring until the potato is soft. In a separate saucepan, heat the double cream with the wild garlic stock, then pour onto the onion and sliced potato mixture. Add the remaining wild garlic stalks and bring to the boil. Blend the soup in a blender, strain through a sieve back into the pan and season with salt. To serve, place a spoonful of sour cream into the middle of each of four shallow bowls, top with wild garlic oil, if using, then the bacon-fat potatoes, crispy skins and wild garlic leaves and drizzle the soup around the edges of the bowls. Put 400g/14oz onions, 400g/14oz wild garlic and the thyme in a large saucepan with 800ml/1½ pints water and bring to the boil. Simmer for 30 minutes, remove from the heat, cover and leave to infuse for 2 hours. Put 400g/14oz onions, 400g/14oz wild garlic and the thyme in a large saucepan with 800ml/1½ pints water and bring to the boil. Simmer for 30 minutes, remove from the heat, cover and leave to infuse for 2 hours. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the garlic bulbs in kitchen foil and roast for 30–40 minutes, or until softened. When cool enough to handle, squeeze the garlic flesh into a bowl and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the garlic bulbs in kitchen foil and roast for 30–40 minutes, or until softened. When cool enough to handle, squeeze the garlic flesh into a bowl and set aside. For the bacon-fat potatoes, heat 2 teaspoons olive oil in a frying pan over a medium heat. Fry the pancetta, potato cubes, thyme and crushed garlic for 3–6 minutes, or until golden-brown and crispy. Remove from the heat, drain on kitchen paper and set aside. For the bacon-fat potatoes, heat 2 teaspoons olive oil in a frying pan over a medium heat. Fry the pancetta, potato cubes, thyme and crushed garlic for 3–6 minutes, or until golden-brown and crispy. Remove from the heat, drain on kitchen paper and set aside. For the crispy skin, melt the butter in a small saucepan and pour over the potato skin. Season with salt. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the potato skin until crispy, then remove with a slotted spoon and leave to drain on kitchen paper. For the crispy skin, melt the butter in a small saucepan and pour over the potato skin. Season with salt. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the potato skin until crispy, then remove with a slotted spoon and leave to drain on kitchen paper. For the soup, melt the butter in a large saucepan over a low heat and cook the remaining 100g/3½oz onions for 5 minutes, or until softened. Add the potato slices and roasted garlic and cook without colouring until the potato is soft. For the soup, melt the butter in a large saucepan over a low heat and cook the remaining 100g/3½oz onions for 5 minutes, or until softened. Add the potato slices and roasted garlic and cook without colouring until the potato is soft. In a separate saucepan, heat the double cream with the wild garlic stock, then pour onto the onion and sliced potato mixture. Add the remaining wild garlic stalks and bring to the boil. Blend the soup in a blender, strain through a sieve back into the pan and season with salt. In a separate saucepan, heat the double cream with the wild garlic stock, then pour onto the onion and sliced potato mixture. Add the remaining wild garlic stalks and bring to the boil. Blend the soup in a blender, strain through a sieve back into the pan and season with salt. To serve, place a spoonful of sour cream into the middle of each of four shallow bowls, top with wild garlic oil, if using, then the bacon-fat potatoes, crispy skins and wild garlic leaves and drizzle the soup around the edges of the bowls. To serve, place a spoonful of sour cream into the middle of each of four shallow bowls, top with wild garlic oil, if using, then the bacon-fat potatoes, crispy skins and wild garlic leaves and drizzle the soup around the edges of the bowls. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/wild_garlic_soup_with_17660",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Wild garlic soup with bacon-fat potatoes recipe",
"content": "Wild garlic soup with bacon-fat potatoes and sour cream An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/wild_garlic_soup_with_17660_16x9.jpg This highly flavoured spring soup is sure to impress your guests. 500g/1lb 2oz onions, thinly sliced400g/14oz wild garlic, plus 25g/1oz wild garlic stalks 1 fresh thyme sprig50g/1¾oz garlic bulbs, unpeeled50g/1¾oz butter150g/5½oz potatoes, peeled and very thinly sliced25g/1oz double creamsalt 500g/1lb 2oz onions, thinly sliced 400g/14oz wild garlic, plus 25g/1oz wild garlic stalks 1 fresh thyme sprig 50g/1¾oz garlic bulbs, unpeeled 50g/1¾oz butter 150g/5½oz potatoes, peeled and very thinly sliced 25g/1oz double cream salt olive oil, for frying50g/1¾oz smoked pancetta lardons1 small waxy potato, cut into 1cm/½in cubes, skin roughly chopped1 fresh thyme sprig1 garlic clove, crushed knob of butter olive oil, for frying 50g/1¾oz smoked pancetta lardons 1 small waxy potato, cut into 1cm/½in cubes, skin roughly chopped 1 fresh thyme sprig 1 garlic clove, crushed knob of butter 50ml/2fl oz sour creamwild garlic oil, optionalhandful small wild garlic leaves 50ml/2fl oz sour cream wild garlic oil, optional handful small wild garlic leaves Method Put 400g/14oz onions, 400g/14oz wild garlic and the thyme in a large saucepan with 800ml/1½ pints water and bring to the boil. Simmer for 30 minutes, remove from the heat, cover and leave to infuse for 2 hours. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the garlic bulbs in kitchen foil and roast for 30–40 minutes, or until softened. When cool enough to handle, squeeze the garlic flesh into a bowl and set aside. For the bacon-fat potatoes, heat 2 teaspoons olive oil in a frying pan over a medium heat. Fry the pancetta, potato cubes, thyme and crushed garlic for 3–6 minutes, or until golden-brown and crispy. Remove from the heat, drain on kitchen paper and set aside. For the crispy skin, melt the butter in a small saucepan and pour over the potato skin. Season with salt. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the potato skin until crispy, then remove with a slotted spoon and leave to drain on kitchen paper. For the soup, melt the butter in a large saucepan over a low heat and cook the remaining 100g/3½oz onions for 5 minutes, or until softened. Add the potato slices and roasted garlic and cook without colouring until the potato is soft. In a separate saucepan, heat the double cream with the wild garlic stock, then pour onto the onion and sliced potato mixture. Add the remaining wild garlic stalks and bring to the boil. Blend the soup in a blender, strain through a sieve back into the pan and season with salt. To serve, place a spoonful of sour cream into the middle of each of four shallow bowls, top with wild garlic oil, if using, then the bacon-fat potatoes, crispy skins and wild garlic leaves and drizzle the soup around the edges of the bowls. Put 400g/14oz onions, 400g/14oz wild garlic and the thyme in a large saucepan with 800ml/1½ pints water and bring to the boil. Simmer for 30 minutes, remove from the heat, cover and leave to infuse for 2 hours. Put 400g/14oz onions, 400g/14oz wild garlic and the thyme in a large saucepan with 800ml/1½ pints water and bring to the boil. Simmer for 30 minutes, remove from the heat, cover and leave to infuse for 2 hours. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the garlic bulbs in kitchen foil and roast for 30–40 minutes, or until softened. When cool enough to handle, squeeze the garlic flesh into a bowl and set aside. Preheat the oven to 180C/160C Fan/Gas 4. Wrap the garlic bulbs in kitchen foil and roast for 30–40 minutes, or until softened. When cool enough to handle, squeeze the garlic flesh into a bowl and set aside. For the bacon-fat potatoes, heat 2 teaspoons olive oil in a frying pan over a medium heat. Fry the pancetta, potato cubes, thyme and crushed garlic for 3–6 minutes, or until golden-brown and crispy. Remove from the heat, drain on kitchen paper and set aside. For the bacon-fat potatoes, heat 2 teaspoons olive oil in a frying pan over a medium heat. Fry the pancetta, potato cubes, thyme and crushed garlic for 3–6 minutes, or until golden-brown and crispy. Remove from the heat, drain on kitchen paper and set aside. For the crispy skin, melt the butter in a small saucepan and pour over the potato skin. Season with salt. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the potato skin until crispy, then remove with a slotted spoon and leave to drain on kitchen paper. For the crispy skin, melt the butter in a small saucepan and pour over the potato skin. Season with salt. Fill a small heavy-bottomed saucepan one-third full with oil. Heat to 180C (a cube of bread should turn brown in 1 minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Deep-fry the potato skin until crispy, then remove with a slotted spoon and leave to drain on kitchen paper. For the soup, melt the butter in a large saucepan over a low heat and cook the remaining 100g/3½oz onions for 5 minutes, or until softened. Add the potato slices and roasted garlic and cook without colouring until the potato is soft. For the soup, melt the butter in a large saucepan over a low heat and cook the remaining 100g/3½oz onions for 5 minutes, or until softened. Add the potato slices and roasted garlic and cook without colouring until the potato is soft. In a separate saucepan, heat the double cream with the wild garlic stock, then pour onto the onion and sliced potato mixture. Add the remaining wild garlic stalks and bring to the boil. Blend the soup in a blender, strain through a sieve back into the pan and season with salt. In a separate saucepan, heat the double cream with the wild garlic stock, then pour onto the onion and sliced potato mixture. Add the remaining wild garlic stalks and bring to the boil. Blend the soup in a blender, strain through a sieve back into the pan and season with salt. To serve, place a spoonful of sour cream into the middle of each of four shallow bowls, top with wild garlic oil, if using, then the bacon-fat potatoes, crispy skins and wild garlic leaves and drizzle the soup around the edges of the bowls. To serve, place a spoonful of sour cream into the middle of each of four shallow bowls, top with wild garlic oil, if using, then the bacon-fat potatoes, crispy skins and wild garlic leaves and drizzle the soup around the edges of the bowls."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad539eb3bdbfd0cc015b4"
} | a88318e907a002ac6a0e4b597001a6efc23534042367bba56413864f22cad440 | Squid marinière with salt and vinegar cockles recipe
An average of 5.0 out of 5 stars from 1 rating A delight of seafood textures with creamy squid topped with fried salt and vinegar cockles. 250g/9oz cockles in shell50ml/2fl oz white wine1 tbsp fine sea salt 2 tbsp malt vinegar 2 tbsp plain flour100ml/3½fl oz milkoil, for fryingsalt and freshly ground black pepper 250g/9oz cockles in shell 50ml/2fl oz white wine 1 tbsp fine sea salt 2 tbsp malt vinegar 2 tbsp plain flour 100ml/3½fl oz milk oil, for frying salt and freshly ground black pepper 15g/1oz butter1 shallot, diced2 garlic cloves, finely chopped1 tsp chopped fresh thyme1 bay leaf50ml/2fl oz white wine 50ml/2fl oz double cream 4 medium squid, cut into thin rings1 squeeze lemon juicehandful chopped fresh parsley 15g/1oz butter 1 shallot, diced 2 garlic cloves, finely chopped 1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz white wine 50ml/2fl oz double cream 4 medium squid, cut into thin rings 1 squeeze lemon juice handful chopped fresh parsley Method To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle.Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells.Put the salt and vinegar in a pan and cook until dry. Set aside.For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm.To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl.Dip the cockles in the milk, followed by the seasoned flour. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm.To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve. To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle. To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle. Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells. Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells. Put the salt and vinegar in a pan and cook until dry. Set aside. Put the salt and vinegar in a pan and cook until dry. Set aside. For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm. For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm. To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl. To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl. Dip the cockles in the milk, followed by the seasoned flour. Dip the cockles in the milk, followed by the seasoned flour. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm. To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve. To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/squid_mariniere_cockles_33438",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Squid marinière with salt and vinegar cockles recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A delight of seafood textures with creamy squid topped with fried salt and vinegar cockles. 250g/9oz cockles in shell50ml/2fl oz white wine1 tbsp fine sea salt 2 tbsp malt vinegar 2 tbsp plain flour100ml/3½fl oz milkoil, for fryingsalt and freshly ground black pepper 250g/9oz cockles in shell 50ml/2fl oz white wine 1 tbsp fine sea salt 2 tbsp malt vinegar 2 tbsp plain flour 100ml/3½fl oz milk oil, for frying salt and freshly ground black pepper 15g/1oz butter1 shallot, diced2 garlic cloves, finely chopped1 tsp chopped fresh thyme1 bay leaf50ml/2fl oz white wine 50ml/2fl oz double cream 4 medium squid, cut into thin rings1 squeeze lemon juicehandful chopped fresh parsley 15g/1oz butter 1 shallot, diced 2 garlic cloves, finely chopped 1 tsp chopped fresh thyme 1 bay leaf 50ml/2fl oz white wine 50ml/2fl oz double cream 4 medium squid, cut into thin rings 1 squeeze lemon juice handful chopped fresh parsley Method To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle.Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells.Put the salt and vinegar in a pan and cook until dry. Set aside.For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm.To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl.Dip the cockles in the milk, followed by the seasoned flour. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm.To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve. To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle. To make the cockles, give the cockles a rinse to wash away any sand or dirt. If any of the cockle shells are open, tap them against a hard surface, which should encourage them to close. If the shell remains open, then discard the cockle. Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells. Heat a large saucepan and add the cockles and wine and place a lid on top, cook until the cockles open. They should cook within a few minutes and the shells will open. Any that do not open should be discarded. Drain the liquid and set it aside, then pick the meat from the cockles and set aside separately. Discard the shells. Put the salt and vinegar in a pan and cook until dry. Set aside. Put the salt and vinegar in a pan and cook until dry. Set aside. For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm. For the squid, heat the butter in a pan and add the shallot, garlic, thyme and bay leaf. Gently fry for a few minutes. Add the white wine and cook until reduced in thickness, then pour in the reserved cockle liquid and cook until further reduced. Keep warm. To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl. To finish the cockles, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Pour the milk into a small bowl. Dip the cockles in the milk, followed by the seasoned flour. Dip the cockles in the milk, followed by the seasoned flour. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm. Heat a dash of oil in a pan and fry the cockles until crisp and golden-brown on all sides. Remove from the pan, sprinkle over the salt and vinegar mixture and keep warm. To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve. To finish the squid, add the splash of cream, stir in the squid to heat through and remove from the heat. Taste, season with salt, and add the lemon juice and parsley. Sprinkle the cockles over the squid and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad539eb3bdbfd0cc015b5"
} | 92c938810529be3f7406f244d3d1e4c2afe342466dd56631a2e81d0e10ba016e | Creamy cockle chowder recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p017tmqt.jpg This bacon-flecked cockle chowder is stylishly served in a scooped out bread roll. 1kg/2lb 4oz fresh live cockles (or 400g/14oz shelled cockles)½ lemon, juice only25g/1oz butter1 onion, finely chopped2 sticks celery, trimmed and sliced3 rashers rindless smoked streaky bacon, cut into 1cm/½in slices1 bay leafbushy sprig thyme300g/10½oz potatoes, preferably Maris Piper2 tbsp plain flour300ml/10fl oz full-fat milk300ml/10fl oz chicken stock, made with ½ stock cube1 medium leek, trimmed, washed and finely sliced100ml/3½fl oz double cream100ml/3½fl oz white wine6 large soda bread rolls roughly chopped parsley, to garnish (optional)young celery sticks, from the centre of the head 1kg/2lb 4oz fresh live cockles (or 400g/14oz shelled cockles) ½ lemon, juice only 25g/1oz butter 1 onion, finely chopped 2 sticks celery, trimmed and sliced 3 rashers rindless smoked streaky bacon, cut into 1cm/½in slices 1 bay leaf bushy sprig thyme 300g/10½oz potatoes, preferably Maris Piper 2 tbsp plain flour 300ml/10fl oz full-fat milk 300ml/10fl oz chicken stock, made with ½ stock cube 1 medium leek, trimmed, washed and finely sliced 100ml/3½fl oz double cream 100ml/3½fl oz white wine 6 large soda bread rolls roughly chopped parsley, to garnish (optional) young celery sticks, from the centre of the head Method Wash the cockles really well and discard any with cracked or damaged shells. They should all remain firmly shut, so chuck any away that are gapping open or don’t shut when tapped on the side of the sink. Put in a large bowl and cover with cold water, swish around with your hand and drain. Repeat the process three more times then drain in a colander.Place a saucepan over a high heat and add the cockles in their shells, with 150ml/5fl oz water and the lemon juice. Cover quickly with a lid and steam the cockles for 4-5 minutes, or until the shells have all opened. Hold the lid tightly and give the pan a good shake every now and then to redistribute the heat. Once the cockles are cooked, tip into a colander and leave to drain.Melt the butter in a large saucepan and gently fry the onion, celery and bacon with the bay leaf and thyme sprig for five minutes, or until softened and lightly coloured, stirring regularly. Peel the potatoes and cut into roughly 1.5cm/¾in cubes.Stir the flour and then the potatoes into the saucepan with the vegetables. Slowly add the milk and stock and bring to a gentle simmer. Cook uncovered for 15 minutes, or until the potatoes are very tender and the soup has thickened, stirring occasionally. Pick out and discard the thyme leaf and bay leaf.While the soup is simmering, take the cockles out of their shells and put them into a bowl. Discard any that haven’t opened. Add the leek, cream and wine to the soup. Return to a gentle simmer and cook for three minutes. Season to taste with salt and pepper. Stir in the cockles and cook for one minute more, or until hot.Place the bread rolls on a board and cut off the tops with a serrated knife. Pull out the soft bread from inside each roll. Place the rolls on six dinner plates and ladle the soup carefully inside. Scatter the parsley on top and add a young celery stick to each bread bowl. Top with the reserved bread tops if you like. Serve immediately. Eat the soup and the chowder soaked bread, working your way around from the top of the roll. Wash the cockles really well and discard any with cracked or damaged shells. They should all remain firmly shut, so chuck any away that are gapping open or don’t shut when tapped on the side of the sink. Put in a large bowl and cover with cold water, swish around with your hand and drain. Repeat the process three more times then drain in a colander. Wash the cockles really well and discard any with cracked or damaged shells. They should all remain firmly shut, so chuck any away that are gapping open or don’t shut when tapped on the side of the sink. Put in a large bowl and cover with cold water, swish around with your hand and drain. Repeat the process three more times then drain in a colander. Place a saucepan over a high heat and add the cockles in their shells, with 150ml/5fl oz water and the lemon juice. Cover quickly with a lid and steam the cockles for 4-5 minutes, or until the shells have all opened. Hold the lid tightly and give the pan a good shake every now and then to redistribute the heat. Once the cockles are cooked, tip into a colander and leave to drain. Place a saucepan over a high heat and add the cockles in their shells, with 150ml/5fl oz water and the lemon juice. Cover quickly with a lid and steam the cockles for 4-5 minutes, or until the shells have all opened. Hold the lid tightly and give the pan a good shake every now and then to redistribute the heat. Once the cockles are cooked, tip into a colander and leave to drain. Melt the butter in a large saucepan and gently fry the onion, celery and bacon with the bay leaf and thyme sprig for five minutes, or until softened and lightly coloured, stirring regularly. Peel the potatoes and cut into roughly 1.5cm/¾in cubes. Melt the butter in a large saucepan and gently fry the onion, celery and bacon with the bay leaf and thyme sprig for five minutes, or until softened and lightly coloured, stirring regularly. Peel the potatoes and cut into roughly 1.5cm/¾in cubes. Stir the flour and then the potatoes into the saucepan with the vegetables. Slowly add the milk and stock and bring to a gentle simmer. Cook uncovered for 15 minutes, or until the potatoes are very tender and the soup has thickened, stirring occasionally. Pick out and discard the thyme leaf and bay leaf. Stir the flour and then the potatoes into the saucepan with the vegetables. Slowly add the milk and stock and bring to a gentle simmer. Cook uncovered for 15 minutes, or until the potatoes are very tender and the soup has thickened, stirring occasionally. Pick out and discard the thyme leaf and bay leaf. While the soup is simmering, take the cockles out of their shells and put them into a bowl. Discard any that haven’t opened. Add the leek, cream and wine to the soup. Return to a gentle simmer and cook for three minutes. Season to taste with salt and pepper. Stir in the cockles and cook for one minute more, or until hot. While the soup is simmering, take the cockles out of their shells and put them into a bowl. Discard any that haven’t opened. Add the leek, cream and wine to the soup. Return to a gentle simmer and cook for three minutes. Season to taste with salt and pepper. Stir in the cockles and cook for one minute more, or until hot. Place the bread rolls on a board and cut off the tops with a serrated knife. Pull out the soft bread from inside each roll. Place the rolls on six dinner plates and ladle the soup carefully inside. Scatter the parsley on top and add a young celery stick to each bread bowl. Top with the reserved bread tops if you like. Serve immediately. Eat the soup and the chowder soaked bread, working your way around from the top of the roll. Place the bread rolls on a board and cut off the tops with a serrated knife. Pull out the soft bread from inside each roll. Place the rolls on six dinner plates and ladle the soup carefully inside. Scatter the parsley on top and add a young celery stick to each bread bowl. Top with the reserved bread tops if you like. Serve immediately. Eat the soup and the chowder soaked bread, working your way around from the top of the roll. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/creamy_cockle_chowder_71147",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamy cockle chowder recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/images/ic/832xn/p017tmqt.jpg This bacon-flecked cockle chowder is stylishly served in a scooped out bread roll. 1kg/2lb 4oz fresh live cockles (or 400g/14oz shelled cockles)½ lemon, juice only25g/1oz butter1 onion, finely chopped2 sticks celery, trimmed and sliced3 rashers rindless smoked streaky bacon, cut into 1cm/½in slices1 bay leafbushy sprig thyme300g/10½oz potatoes, preferably Maris Piper2 tbsp plain flour300ml/10fl oz full-fat milk300ml/10fl oz chicken stock, made with ½ stock cube1 medium leek, trimmed, washed and finely sliced100ml/3½fl oz double cream100ml/3½fl oz white wine6 large soda bread rolls roughly chopped parsley, to garnish (optional)young celery sticks, from the centre of the head 1kg/2lb 4oz fresh live cockles (or 400g/14oz shelled cockles) ½ lemon, juice only 25g/1oz butter 1 onion, finely chopped 2 sticks celery, trimmed and sliced 3 rashers rindless smoked streaky bacon, cut into 1cm/½in slices 1 bay leaf bushy sprig thyme 300g/10½oz potatoes, preferably Maris Piper 2 tbsp plain flour 300ml/10fl oz full-fat milk 300ml/10fl oz chicken stock, made with ½ stock cube 1 medium leek, trimmed, washed and finely sliced 100ml/3½fl oz double cream 100ml/3½fl oz white wine 6 large soda bread rolls roughly chopped parsley, to garnish (optional) young celery sticks, from the centre of the head Method Wash the cockles really well and discard any with cracked or damaged shells. They should all remain firmly shut, so chuck any away that are gapping open or don’t shut when tapped on the side of the sink. Put in a large bowl and cover with cold water, swish around with your hand and drain. Repeat the process three more times then drain in a colander.Place a saucepan over a high heat and add the cockles in their shells, with 150ml/5fl oz water and the lemon juice. Cover quickly with a lid and steam the cockles for 4-5 minutes, or until the shells have all opened. Hold the lid tightly and give the pan a good shake every now and then to redistribute the heat. Once the cockles are cooked, tip into a colander and leave to drain.Melt the butter in a large saucepan and gently fry the onion, celery and bacon with the bay leaf and thyme sprig for five minutes, or until softened and lightly coloured, stirring regularly. Peel the potatoes and cut into roughly 1.5cm/¾in cubes.Stir the flour and then the potatoes into the saucepan with the vegetables. Slowly add the milk and stock and bring to a gentle simmer. Cook uncovered for 15 minutes, or until the potatoes are very tender and the soup has thickened, stirring occasionally. Pick out and discard the thyme leaf and bay leaf.While the soup is simmering, take the cockles out of their shells and put them into a bowl. Discard any that haven’t opened. Add the leek, cream and wine to the soup. Return to a gentle simmer and cook for three minutes. Season to taste with salt and pepper. Stir in the cockles and cook for one minute more, or until hot.Place the bread rolls on a board and cut off the tops with a serrated knife. Pull out the soft bread from inside each roll. Place the rolls on six dinner plates and ladle the soup carefully inside. Scatter the parsley on top and add a young celery stick to each bread bowl. Top with the reserved bread tops if you like. Serve immediately. Eat the soup and the chowder soaked bread, working your way around from the top of the roll. Wash the cockles really well and discard any with cracked or damaged shells. They should all remain firmly shut, so chuck any away that are gapping open or don’t shut when tapped on the side of the sink. Put in a large bowl and cover with cold water, swish around with your hand and drain. Repeat the process three more times then drain in a colander. Wash the cockles really well and discard any with cracked or damaged shells. They should all remain firmly shut, so chuck any away that are gapping open or don’t shut when tapped on the side of the sink. Put in a large bowl and cover with cold water, swish around with your hand and drain. Repeat the process three more times then drain in a colander. Place a saucepan over a high heat and add the cockles in their shells, with 150ml/5fl oz water and the lemon juice. Cover quickly with a lid and steam the cockles for 4-5 minutes, or until the shells have all opened. Hold the lid tightly and give the pan a good shake every now and then to redistribute the heat. Once the cockles are cooked, tip into a colander and leave to drain. Place a saucepan over a high heat and add the cockles in their shells, with 150ml/5fl oz water and the lemon juice. Cover quickly with a lid and steam the cockles for 4-5 minutes, or until the shells have all opened. Hold the lid tightly and give the pan a good shake every now and then to redistribute the heat. Once the cockles are cooked, tip into a colander and leave to drain. Melt the butter in a large saucepan and gently fry the onion, celery and bacon with the bay leaf and thyme sprig for five minutes, or until softened and lightly coloured, stirring regularly. Peel the potatoes and cut into roughly 1.5cm/¾in cubes. Melt the butter in a large saucepan and gently fry the onion, celery and bacon with the bay leaf and thyme sprig for five minutes, or until softened and lightly coloured, stirring regularly. Peel the potatoes and cut into roughly 1.5cm/¾in cubes. Stir the flour and then the potatoes into the saucepan with the vegetables. Slowly add the milk and stock and bring to a gentle simmer. Cook uncovered for 15 minutes, or until the potatoes are very tender and the soup has thickened, stirring occasionally. Pick out and discard the thyme leaf and bay leaf. Stir the flour and then the potatoes into the saucepan with the vegetables. Slowly add the milk and stock and bring to a gentle simmer. Cook uncovered for 15 minutes, or until the potatoes are very tender and the soup has thickened, stirring occasionally. Pick out and discard the thyme leaf and bay leaf. While the soup is simmering, take the cockles out of their shells and put them into a bowl. Discard any that haven’t opened. Add the leek, cream and wine to the soup. Return to a gentle simmer and cook for three minutes. Season to taste with salt and pepper. Stir in the cockles and cook for one minute more, or until hot. While the soup is simmering, take the cockles out of their shells and put them into a bowl. Discard any that haven’t opened. Add the leek, cream and wine to the soup. Return to a gentle simmer and cook for three minutes. Season to taste with salt and pepper. Stir in the cockles and cook for one minute more, or until hot. Place the bread rolls on a board and cut off the tops with a serrated knife. Pull out the soft bread from inside each roll. Place the rolls on six dinner plates and ladle the soup carefully inside. Scatter the parsley on top and add a young celery stick to each bread bowl. Top with the reserved bread tops if you like. Serve immediately. Eat the soup and the chowder soaked bread, working your way around from the top of the roll. Place the bread rolls on a board and cut off the tops with a serrated knife. Pull out the soft bread from inside each roll. Place the rolls on six dinner plates and ladle the soup carefully inside. Scatter the parsley on top and add a young celery stick to each bread bowl. Top with the reserved bread tops if you like. Serve immediately. Eat the soup and the chowder soaked bread, working your way around from the top of the roll."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad539eb3bdbfd0cc015b6"
} | c4ce59b7d6aac45f483bcc120f6d130483899404ac8cf408b934cce15f2dbd93 | Coconut lentil dal with crispy cockles recipe
An average of 4.0 out of 5 stars from 1 rating You can use tinned or dry lentils to make this versatile dal, enriched with coconut milk. 2 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped 1 knob fresh root ginger, peeled and finely chopped 2 celery sticks, chopped 1 carrot, peeled and finely chopped1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)1 tsp paprika 3 tomatoes, roughly chopped 150g/5oz green lentils from a tin, drained, divided100g/3½oz red lentils400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 knob fresh root ginger, peeled and finely chopped 2 celery sticks, chopped 1 carrot, peeled and finely chopped 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder) 1 tsp paprika 3 tomatoes, roughly chopped 150g/5oz green lentils from a tin, drained, divided 100g/3½oz red lentils 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 1 tbsp olive oilpinch dried chilli flakes, to garnishpinch coriander seeds, toasted and lightly crushed, to garnish (optional)pinch cumin seeds, toasted and lightly crushed, to garnish (optional)few coriander leaves, to garnish (optional) 1 tbsp olive oil pinch dried chilli flakes, to garnish pinch coriander seeds, toasted and lightly crushed, to garnish (optional) pinch cumin seeds, toasted and lightly crushed, to garnish (optional) few coriander leaves, to garnish (optional) vegetable oil, for deep frying25g/1oz polenta100g/3½oz cockles, from a jar, drainedsalt and freshly ground black pepper vegetable oil, for deep frying 25g/1oz polenta 100g/3½oz cockles, from a jar, drained salt and freshly ground black pepper Method To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves. To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/coconut_lentil_dal_with_61430",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Coconut lentil dal with crispy cockles recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating You can use tinned or dry lentils to make this versatile dal, enriched with coconut milk. 2 tbsp olive oil½ onion, finely chopped1 garlic clove, finely chopped 1 knob fresh root ginger, peeled and finely chopped 2 celery sticks, chopped 1 carrot, peeled and finely chopped1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)1 tsp paprika 3 tomatoes, roughly chopped 150g/5oz green lentils from a tin, drained, divided100g/3½oz red lentils400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 2 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 knob fresh root ginger, peeled and finely chopped 2 celery sticks, chopped 1 carrot, peeled and finely chopped 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder) 1 tsp paprika 3 tomatoes, roughly chopped 150g/5oz green lentils from a tin, drained, divided 100g/3½oz red lentils 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water) 1 tbsp olive oilpinch dried chilli flakes, to garnishpinch coriander seeds, toasted and lightly crushed, to garnish (optional)pinch cumin seeds, toasted and lightly crushed, to garnish (optional)few coriander leaves, to garnish (optional) 1 tbsp olive oil pinch dried chilli flakes, to garnish pinch coriander seeds, toasted and lightly crushed, to garnish (optional) pinch cumin seeds, toasted and lightly crushed, to garnish (optional) few coriander leaves, to garnish (optional) vegetable oil, for deep frying25g/1oz polenta100g/3½oz cockles, from a jar, drainedsalt and freshly ground black pepper vegetable oil, for deep frying 25g/1oz polenta 100g/3½oz cockles, from a jar, drained salt and freshly ground black pepper Method To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves. To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the dal, set aside 2 tablespoons of the green lentils for garnish. Heat the oil in a frying pan, add the onion and garlic and cook for 2 minutes. Add the ginger, celery, carrot, curry powder and paprika and cook for a further 2 minutes. Add the tomato, lentils and coconut milk with 100ml/3½fl oz water. Simmer for 30–40 minutes until thick and everything is cooked through. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the crispy cockles, preheat a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the polenta in a deep wide bowl and season with salt and pepper. Toss the cockles in the polenta and place in the deep fat fryer for 1–2 minutes. Transfer to kitchen paper to drain and season with salt and pepper. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves. To make the garnish, heat the oil in a frying pan and fry the reserved lentils, chilli flakes, coriander seeds and cumin seeds for 2 minutes. Place the dal into two warmed bowls and top with the cockles. Finish with the fried lentils and spices and the coriander leaves."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53aeb3bdbfd0cc015b7"
} | 90424ee470f1379446298362bb2f2cc133c1e0b70bb9d39ef3cf27182c11e2f4 | Viet-Cajun gumbo recipe
An average of 0.0 out of 5 stars from 0 ratings This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo. 60g/2¼oz unsalted butter1 lemongrass stalk, finely chopped3 garlic cloves, finely chopped½ tsp cayenne pepper1 tbsp lime juice 60g/2¼oz unsalted butter 1 lemongrass stalk, finely chopped 3 garlic cloves, finely chopped ½ tsp cayenne pepper 1 tbsp lime juice 4 tsp garlic powder2 tsp dried oregano1 tbsp paprikapinch smoked paprika2 tsp salt2 tsp freshly ground black pepper2 tsp cayenne pepper2 tsp dried thyme2 tsp onion powder 4 tsp garlic powder 2 tsp dried oregano 1 tbsp paprika pinch smoked paprika 2 tsp salt 2 tsp freshly ground black pepper 2 tsp cayenne pepper 2 tsp dried thyme 2 tsp onion powder 7g Cajun spice mix (see above)2 tbsp fish sauce1 lemongrass stalk, smashed10g palm sugar5 garlic cloves, unpeeled and smashed 7g Cajun spice mix (see above) 2 tbsp fish sauce 1 lemongrass stalk, smashed 10g palm sugar 5 garlic cloves, unpeeled and smashed 50g/1¾oz shelled mussels, cleaned and prepared50g/1¾oz shelled cockles, cleaned and prepared50g/1¾oz shelled clams, cleaned and prepared2 shelled razor clams, cleaned and prepared2 raw langoustines, heads removed, shells removed and de-veined 50g/1¾oz shelled mussels, cleaned and prepared 50g/1¾oz shelled cockles, cleaned and prepared 50g/1¾oz shelled clams, cleaned and prepared 2 shelled razor clams, cleaned and prepared 2 raw langoustines, heads removed, shells removed and de-veined 1 tbsp vegetable oil100g/3½oz rice sticks or rice noodles1 tbsp fresh chopped coriander1 tbsp fresh chopped Vietnamese mint½ lime, juice onlysmall handful edible spring flowers, to garnish 1 tbsp vegetable oil 100g/3½oz rice sticks or rice noodles 1 tbsp fresh chopped coriander 1 tbsp fresh chopped Vietnamese mint ½ lime, juice only small handful edible spring flowers, to garnish Method For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden.Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately. For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden. Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/viet-cajun_gumbo_17870",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Viet-Cajun gumbo recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This is fusion cooking, taking the flavours of Vietnam and combining it with the classic Cajun dish of gumbo. 60g/2¼oz unsalted butter1 lemongrass stalk, finely chopped3 garlic cloves, finely chopped½ tsp cayenne pepper1 tbsp lime juice 60g/2¼oz unsalted butter 1 lemongrass stalk, finely chopped 3 garlic cloves, finely chopped ½ tsp cayenne pepper 1 tbsp lime juice 4 tsp garlic powder2 tsp dried oregano1 tbsp paprikapinch smoked paprika2 tsp salt2 tsp freshly ground black pepper2 tsp cayenne pepper2 tsp dried thyme2 tsp onion powder 4 tsp garlic powder 2 tsp dried oregano 1 tbsp paprika pinch smoked paprika 2 tsp salt 2 tsp freshly ground black pepper 2 tsp cayenne pepper 2 tsp dried thyme 2 tsp onion powder 7g Cajun spice mix (see above)2 tbsp fish sauce1 lemongrass stalk, smashed10g palm sugar5 garlic cloves, unpeeled and smashed 7g Cajun spice mix (see above) 2 tbsp fish sauce 1 lemongrass stalk, smashed 10g palm sugar 5 garlic cloves, unpeeled and smashed 50g/1¾oz shelled mussels, cleaned and prepared50g/1¾oz shelled cockles, cleaned and prepared50g/1¾oz shelled clams, cleaned and prepared2 shelled razor clams, cleaned and prepared2 raw langoustines, heads removed, shells removed and de-veined 50g/1¾oz shelled mussels, cleaned and prepared 50g/1¾oz shelled cockles, cleaned and prepared 50g/1¾oz shelled clams, cleaned and prepared 2 shelled razor clams, cleaned and prepared 2 raw langoustines, heads removed, shells removed and de-veined 1 tbsp vegetable oil100g/3½oz rice sticks or rice noodles1 tbsp fresh chopped coriander1 tbsp fresh chopped Vietnamese mint½ lime, juice onlysmall handful edible spring flowers, to garnish 1 tbsp vegetable oil 100g/3½oz rice sticks or rice noodles 1 tbsp fresh chopped coriander 1 tbsp fresh chopped Vietnamese mint ½ lime, juice only small handful edible spring flowers, to garnish Method For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden.Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately. For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the spiced butter sauce, place all of the ingredients in the bowl of a food processor and blitz. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the serving ingredients, heat the oil in a frying pan and when very hot, add the rice sticks and caramelise until the outside is crispy and the inside is still soft. Set aside. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. For the Cajun spice mix, mix all of the ingredients in a bowl. For the shellfish cooking liquor, add 125ml/4fl oz water and the rest of the ingredients to a saucepan and bring to a very low simmer for 10 minutes. Add the mussels, cockles, clams and razor clams to the cooking liquor, cover and cook for 1–2 minutes and then add the langoustine for 2 minutes, or until the langoustine is cooked through. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden. In a separate saucepan, heat the spiced butter sauce until it is foaming and starts to turn golden. Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Drain the shellfish, retaining the liquor. Pick out the garlic pieces and lemongrass and return the shellfish to the liquor, adding the crispy rice sticks and half of the coriander and mint. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately. Transfer the gumbo to warmed bowls and pour the spiced butter over the top. Squeeze over the lime juice and garnish with the remaining herbs and spring flowers. Serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53aeb3bdbfd0cc015b8"
} | aaaec3eb8c02fd0d105ca36c2c34a828ba847f88f0ed25c6de8ecfea4a527ad4 | Middle Eastern freekeh salad recipe
An average of 4.8 out of 5 stars from 5 ratings If you like quinoa then give freekah a try – it has similar health and flavour benefits but is easier to cook. 500g/1lb 2oz freekeh 1 small red onion, very finely chopped 250g/9oz dried cranberries 200g/9oz blanched almonds 20g/¾oz dill, fronds and stems finely chopped 400g/14oz pomegranate seeds150ml/¼ pint pomegranate molasses generous glug of olive oil 500g/1lb 2oz freekeh 1 small red onion, very finely chopped 250g/9oz dried cranberries 200g/9oz blanched almonds 20g/¾oz dill, fronds and stems finely chopped 400g/14oz pomegranate seeds 150ml/¼ pint pomegranate molasses generous glug of olive oil Method Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl.Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving. Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl. Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl. Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving. Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/freekeh_salad_16186",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Middle Eastern freekeh salad recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings If you like quinoa then give freekah a try – it has similar health and flavour benefits but is easier to cook. 500g/1lb 2oz freekeh 1 small red onion, very finely chopped 250g/9oz dried cranberries 200g/9oz blanched almonds 20g/¾oz dill, fronds and stems finely chopped 400g/14oz pomegranate seeds150ml/¼ pint pomegranate molasses generous glug of olive oil 500g/1lb 2oz freekeh 1 small red onion, very finely chopped 250g/9oz dried cranberries 200g/9oz blanched almonds 20g/¾oz dill, fronds and stems finely chopped 400g/14oz pomegranate seeds 150ml/¼ pint pomegranate molasses generous glug of olive oil Method Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl.Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving. Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl. Bring a large saucepan of water to the boil and cook the freekeh according to the packet instructions (about 15–20 minutes). Drain, rinse thoroughly until cold and place in a large mixing bowl. Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving. Add the remaining ingredients to the bowl with the freekeh and give everything a thoroughly good mix. Cover with cling film and allow to rest for an hour before serving."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53aeb3bdbfd0cc015b9"
} | 53e56bf78d247ddc8869140872872c4ad896e6f6f7527b9ee99fc0b3736a5838 | Seafood, olive and caper risotto recipe
An average of 3.3 out of 5 stars from 3 ratings 30g/1oz butter½ onion, finely chopped¼ leek, finely sliced1 garlic clove, finely chopped200g/7oz risotto rice100ml/3½fl oz white wine300ml/½ pint hot chicken stock2 tbsp olives, stones removed, chopped2 tbsp capers, rinsed and drained2 tbsp grated parmesan 30g/1oz butter ½ onion, finely chopped ¼ leek, finely sliced 1 garlic clove, finely chopped 200g/7oz risotto rice 100ml/3½fl oz white wine 300ml/½ pint hot chicken stock 2 tbsp olives, stones removed, chopped 2 tbsp capers, rinsed and drained 2 tbsp grated parmesan 100g/3½oz cockles100g/3½oz clamssplash water 100g/3½oz cockles 100g/3½oz clams splash water Method Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute.Add the rice and stir well to coat all the grains of rice in the butter.Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed.Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked.Add the olives, capers and parmesan and stir well.Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface.Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened.Add the cockles and clams to the risotto and stir well.To serve, place the risotto into two serving dishes. Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute. Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute. Add the rice and stir well to coat all the grains of rice in the butter. Add the rice and stir well to coat all the grains of rice in the butter. Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed. Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed. Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked. Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked. Add the olives, capers and parmesan and stir well. Add the olives, capers and parmesan and stir well. Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface. Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface. Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened. Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened. Add the cockles and clams to the risotto and stir well. Add the cockles and clams to the risotto and stir well. To serve, place the risotto into two serving dishes. To serve, place the risotto into two serving dishes. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seafoodoliveandcaper_85787",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood, olive and caper risotto recipe",
"content": "An average of 3.3 out of 5 stars from 3 ratings 30g/1oz butter½ onion, finely chopped¼ leek, finely sliced1 garlic clove, finely chopped200g/7oz risotto rice100ml/3½fl oz white wine300ml/½ pint hot chicken stock2 tbsp olives, stones removed, chopped2 tbsp capers, rinsed and drained2 tbsp grated parmesan 30g/1oz butter ½ onion, finely chopped ¼ leek, finely sliced 1 garlic clove, finely chopped 200g/7oz risotto rice 100ml/3½fl oz white wine 300ml/½ pint hot chicken stock 2 tbsp olives, stones removed, chopped 2 tbsp capers, rinsed and drained 2 tbsp grated parmesan 100g/3½oz cockles100g/3½oz clamssplash water 100g/3½oz cockles 100g/3½oz clams splash water Method Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute.Add the rice and stir well to coat all the grains of rice in the butter.Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed.Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked.Add the olives, capers and parmesan and stir well.Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface.Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened.Add the cockles and clams to the risotto and stir well.To serve, place the risotto into two serving dishes. Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute. Heat the butter in a large pan, add the onion and leek and sauté over a low heat until softened. Add the garlic and cook for one minute. Add the rice and stir well to coat all the grains of rice in the butter. Add the rice and stir well to coat all the grains of rice in the butter. Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed. Add the wine, turn up the heat and simmer for 2-3 minutes, or until most of the wine has been absorbed. Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked. Add the stock one ladleful at a time, stirring continuously between each addition until all the stock has been absorbed and the rice is cooked. Add the olives, capers and parmesan and stir well. Add the olives, capers and parmesan and stir well. Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface. Meanwhile, for the seafood, clean the cockles and clams thoroughly under running water. Discard any that do not close when tapped against a work surface. Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened. Place the cockles and clams into a pan, add a splash of water and cover with a lid. Cook for 2-3 minutes, shaking the pan occasionally, until all the shells have opened. Discard any cockles and clams that have not opened. Add the cockles and clams to the risotto and stir well. Add the cockles and clams to the risotto and stir well. To serve, place the risotto into two serving dishes. To serve, place the risotto into two serving dishes."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53aeb3bdbfd0cc015ba"
} | 0a3074a0b96c9901f2f6fd4a22d2530ebb0c7dcb2a0a8a9e8200d6230068b585 | Tamarind prawns recipe
An average of 5.0 out of 5 stars from 2 ratings Tamarind and honey make a wonderfully sweet and sour marinade for delicate prawns. Serve tapas style or with a salad. 100g/3½oz tamarind paste75g/2½oz clear honey2 garlic cloves, crushed 2 tbsp light brown sugar 3–4 tbsp chilli oil, or olive oil if preferredsea salt flakes 100g/3½oz tamarind paste 75g/2½oz clear honey 2 garlic cloves, crushed 2 tbsp light brown sugar 3–4 tbsp chilli oil, or olive oil if preferred sea salt flakes 800g/1lb 12oz raw tiger prawns (the biggest you can find), ideally peeled but with tails left onvegetable oil, for frying2 heaped tsp toasted sesame seeds10g fresh coriander, leaves picked and roughly chopped3 spring onions, trimmed and thinly sliced from root to tip 800g/1lb 12oz raw tiger prawns (the biggest you can find), ideally peeled but with tails left on vegetable oil, for frying 2 heaped tsp toasted sesame seeds 10g fresh coriander, leaves picked and roughly chopped 3 spring onions, trimmed and thinly sliced from root to tip Method To prepare the marinade, thoroughly mix the ingredients in a bowl until the sugar dissolves. Add the prawns and work the marinade into them using your hands. Cover the bowl with cling film and allow to marinate at room temperature for 30 minutes.Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain any excess marinade from the prawns then fry them quickly on both sides until they are cooked through and slightly charred. (Cooking times will vary depending on the size of the prawns – if using standard supermarket prawns you won't need to cook them for more than 1 minute or so on each side, but if you are using larger prawns you may need to reduce the heat slightly and allow them to cook for a little longer.) The marinade is sticky and sweet which means it will blacken, so don’t panic if the prawns look a little charred.Serve sprinkled with toasted sesame seeds, coriander and sliced spring onions. To prepare the marinade, thoroughly mix the ingredients in a bowl until the sugar dissolves. To prepare the marinade, thoroughly mix the ingredients in a bowl until the sugar dissolves. Add the prawns and work the marinade into them using your hands. Cover the bowl with cling film and allow to marinate at room temperature for 30 minutes. Add the prawns and work the marinade into them using your hands. Cover the bowl with cling film and allow to marinate at room temperature for 30 minutes. Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain any excess marinade from the prawns then fry them quickly on both sides until they are cooked through and slightly charred. (Cooking times will vary depending on the size of the prawns – if using standard supermarket prawns you won't need to cook them for more than 1 minute or so on each side, but if you are using larger prawns you may need to reduce the heat slightly and allow them to cook for a little longer.) The marinade is sticky and sweet which means it will blacken, so don’t panic if the prawns look a little charred. Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain any excess marinade from the prawns then fry them quickly on both sides until they are cooked through and slightly charred. (Cooking times will vary depending on the size of the prawns – if using standard supermarket prawns you won't need to cook them for more than 1 minute or so on each side, but if you are using larger prawns you may need to reduce the heat slightly and allow them to cook for a little longer.) The marinade is sticky and sweet which means it will blacken, so don’t panic if the prawns look a little charred. Serve sprinkled with toasted sesame seeds, coriander and sliced spring onions. Serve sprinkled with toasted sesame seeds, coriander and sliced spring onions. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/tamarind_prawns_40510",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Tamarind prawns recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings Tamarind and honey make a wonderfully sweet and sour marinade for delicate prawns. Serve tapas style or with a salad. 100g/3½oz tamarind paste75g/2½oz clear honey2 garlic cloves, crushed 2 tbsp light brown sugar 3–4 tbsp chilli oil, or olive oil if preferredsea salt flakes 100g/3½oz tamarind paste 75g/2½oz clear honey 2 garlic cloves, crushed 2 tbsp light brown sugar 3–4 tbsp chilli oil, or olive oil if preferred sea salt flakes 800g/1lb 12oz raw tiger prawns (the biggest you can find), ideally peeled but with tails left onvegetable oil, for frying2 heaped tsp toasted sesame seeds10g fresh coriander, leaves picked and roughly chopped3 spring onions, trimmed and thinly sliced from root to tip 800g/1lb 12oz raw tiger prawns (the biggest you can find), ideally peeled but with tails left on vegetable oil, for frying 2 heaped tsp toasted sesame seeds 10g fresh coriander, leaves picked and roughly chopped 3 spring onions, trimmed and thinly sliced from root to tip Method To prepare the marinade, thoroughly mix the ingredients in a bowl until the sugar dissolves. Add the prawns and work the marinade into them using your hands. Cover the bowl with cling film and allow to marinate at room temperature for 30 minutes.Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain any excess marinade from the prawns then fry them quickly on both sides until they are cooked through and slightly charred. (Cooking times will vary depending on the size of the prawns – if using standard supermarket prawns you won't need to cook them for more than 1 minute or so on each side, but if you are using larger prawns you may need to reduce the heat slightly and allow them to cook for a little longer.) The marinade is sticky and sweet which means it will blacken, so don’t panic if the prawns look a little charred.Serve sprinkled with toasted sesame seeds, coriander and sliced spring onions. To prepare the marinade, thoroughly mix the ingredients in a bowl until the sugar dissolves. To prepare the marinade, thoroughly mix the ingredients in a bowl until the sugar dissolves. Add the prawns and work the marinade into them using your hands. Cover the bowl with cling film and allow to marinate at room temperature for 30 minutes. Add the prawns and work the marinade into them using your hands. Cover the bowl with cling film and allow to marinate at room temperature for 30 minutes. Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain any excess marinade from the prawns then fry them quickly on both sides until they are cooked through and slightly charred. (Cooking times will vary depending on the size of the prawns – if using standard supermarket prawns you won't need to cook them for more than 1 minute or so on each side, but if you are using larger prawns you may need to reduce the heat slightly and allow them to cook for a little longer.) The marinade is sticky and sweet which means it will blacken, so don’t panic if the prawns look a little charred. Heat a large frying pan over a medium-high heat and drizzle in a little vegetable oil. Drain any excess marinade from the prawns then fry them quickly on both sides until they are cooked through and slightly charred. (Cooking times will vary depending on the size of the prawns – if using standard supermarket prawns you won't need to cook them for more than 1 minute or so on each side, but if you are using larger prawns you may need to reduce the heat slightly and allow them to cook for a little longer.) The marinade is sticky and sweet which means it will blacken, so don’t panic if the prawns look a little charred. Serve sprinkled with toasted sesame seeds, coriander and sliced spring onions. Serve sprinkled with toasted sesame seeds, coriander and sliced spring onions."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53beb3bdbfd0cc015bb"
} | d73cd3c5f8e8d7bf07be16ad25cb11e6f5240ac08d9d9a93191e5782f4766a72 | Whole brill, jamón butter and crispy prawns recipe
To make the jamón butter, place 50g/1¾oz of the jamón (use the fattiest parts) in a frying pan and add the olive oil. Set over a low heat and cook for 3–4 minutes, until the fat has rendered.Transfer the contents of the pan to a bowl, then add the rest of the jamón and the butter. Slowly beat together until very well combined.Place the mixture on a sheet of cling film and roll into a sausage shape. Wrap the clingfilm tightly around it, twisting the ends closed, and place in the fridge to set.To make the brill, preheat the oven to 220C/200C Fan/Gas 7. Line a roasting tray with baking paper. Season the fish well on both sides with salt and pepper.Soften the jamón butter in a large bowl, add the lemon juice, then stir in all the herbs. Smear this mixture all over the brill (keep some back in a small saucepan warming, for extra dressing if you’d like), then place in the prepared roasting tray and bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 55C. Transfer to a serving platter.To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C, or a until a cube of bread browns in 40–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)If using blue belly prawns, leave the prawns whole. Dust the prawns in the flour and season well with salt and black pepper, then gently lower them into the hot oil and cook for 40 seconds to 1 minute. If you are using normal raw tiger prawns, peel and chop into chunks before dusting and cooking in the same way.Once cooked, drain the prawns on kitchen paper, then arrange them over the brill. To make the olive oil fries, soak the fries in water then drain. While the fries are soaking, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the potatoes for 3–4 minutes then remove and cool. Increase the temperature of the oil to 180–190C, then second fry the potatoes until golden and crispy. This will take 3–4 minutes. In a mixing bowl stir together the garlic, parsley and extra virgin olive oil. Add the crispy fries, toss and season with fine salt and smoked paprika.To make the green salad, break up the leaves as desired and add to a mixing bowl. Add liberal amounts of the olive oil and vinegar, then fine sea salt. Mix and serve immediately.Serve the cooked brill onto a large platter, with the salad and fries in a separate bowls. Serve the aioli on the side. To make the jamón butter, place 50g/1¾oz of the jamón (use the fattiest parts) in a frying pan and add the olive oil. Set over a low heat and cook for 3–4 minutes, until the fat has rendered. To make the jamón butter, place 50g/1¾oz of the jamón (use the fattiest parts) in a frying pan and add the olive oil. Set over a low heat and cook for 3–4 minutes, until the fat has rendered. Transfer the contents of the pan to a bowl, then add the rest of the jamón and the butter. Slowly beat together until very well combined. Transfer the contents of the pan to a bowl, then add the rest of the jamón and the butter. Slowly beat together until very well combined. Place the mixture on a sheet of cling film and roll into a sausage shape. Wrap the clingfilm tightly around it, twisting the ends closed, and place in the fridge to set. Place the mixture on a sheet of cling film and roll into a sausage shape. Wrap the clingfilm tightly around it, twisting the ends closed, and place in the fridge to set. To make the brill, preheat the oven to 220C/200C Fan/Gas 7. Line a roasting tray with baking paper. Season the fish well on both sides with salt and pepper. To make the brill, preheat the oven to 220C/200C Fan/Gas 7. Line a roasting tray with baking paper. Season the fish well on both sides with salt and pepper. Soften the jamón butter in a large bowl, add the lemon juice, then stir in all the herbs. Smear this mixture all over the brill (keep some back in a small saucepan warming, for extra dressing if you’d like), then place in the prepared roasting tray and bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 55C. Transfer to a serving platter. Soften the jamón butter in a large bowl, add the lemon juice, then stir in all the herbs. Smear this mixture all over the brill (keep some back in a small saucepan warming, for extra dressing if you’d like), then place in the prepared roasting tray and bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 55C. Transfer to a serving platter. To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C, or a until a cube of bread browns in 40–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C, or a until a cube of bread browns in 40–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) If using blue belly prawns, leave the prawns whole. Dust the prawns in the flour and season well with salt and black pepper, then gently lower them into the hot oil and cook for 40 seconds to 1 minute. If you are using normal raw tiger prawns, peel and chop into chunks before dusting and cooking in the same way. If using blue belly prawns, leave the prawns whole. Dust the prawns in the flour and season well with salt and black pepper, then gently lower them into the hot oil and cook for 40 seconds to 1 minute. If you are using normal raw tiger prawns, peel and chop into chunks before dusting and cooking in the same way. Once cooked, drain the prawns on kitchen paper, then arrange them over the brill. Once cooked, drain the prawns on kitchen paper, then arrange them over the brill. To make the olive oil fries, soak the fries in water then drain. While the fries are soaking, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the olive oil fries, soak the fries in water then drain. While the fries are soaking, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 3–4 minutes then remove and cool. Fry the potatoes for 3–4 minutes then remove and cool. Increase the temperature of the oil to 180–190C, then second fry the potatoes until golden and crispy. This will take 3–4 minutes. Increase the temperature of the oil to 180–190C, then second fry the potatoes until golden and crispy. This will take 3–4 minutes. In a mixing bowl stir together the garlic, parsley and extra virgin olive oil. Add the crispy fries, toss and season with fine salt and smoked paprika. In a mixing bowl stir together the garlic, parsley and extra virgin olive oil. Add the crispy fries, toss and season with fine salt and smoked paprika. To make the green salad, break up the leaves as desired and add to a mixing bowl. Add liberal amounts of the olive oil and vinegar, then fine sea salt. Mix and serve immediately. To make the green salad, break up the leaves as desired and add to a mixing bowl. Add liberal amounts of the olive oil and vinegar, then fine sea salt. Mix and serve immediately. Serve the cooked brill onto a large platter, with the salad and fries in a separate bowls. Serve the aioli on the side. Serve the cooked brill onto a large platter, with the salad and fries in a separate bowls. Serve the aioli on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/whole_brill_jamon_butter_74409",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Whole brill, jamón butter and crispy prawns recipe",
"content": "To make the jamón butter, place 50g/1¾oz of the jamón (use the fattiest parts) in a frying pan and add the olive oil. Set over a low heat and cook for 3–4 minutes, until the fat has rendered.Transfer the contents of the pan to a bowl, then add the rest of the jamón and the butter. Slowly beat together until very well combined.Place the mixture on a sheet of cling film and roll into a sausage shape. Wrap the clingfilm tightly around it, twisting the ends closed, and place in the fridge to set.To make the brill, preheat the oven to 220C/200C Fan/Gas 7. Line a roasting tray with baking paper. Season the fish well on both sides with salt and pepper.Soften the jamón butter in a large bowl, add the lemon juice, then stir in all the herbs. Smear this mixture all over the brill (keep some back in a small saucepan warming, for extra dressing if you’d like), then place in the prepared roasting tray and bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 55C. Transfer to a serving platter.To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C, or a until a cube of bread browns in 40–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)If using blue belly prawns, leave the prawns whole. Dust the prawns in the flour and season well with salt and black pepper, then gently lower them into the hot oil and cook for 40 seconds to 1 minute. If you are using normal raw tiger prawns, peel and chop into chunks before dusting and cooking in the same way.Once cooked, drain the prawns on kitchen paper, then arrange them over the brill. To make the olive oil fries, soak the fries in water then drain. While the fries are soaking, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Fry the potatoes for 3–4 minutes then remove and cool. Increase the temperature of the oil to 180–190C, then second fry the potatoes until golden and crispy. This will take 3–4 minutes. In a mixing bowl stir together the garlic, parsley and extra virgin olive oil. Add the crispy fries, toss and season with fine salt and smoked paprika.To make the green salad, break up the leaves as desired and add to a mixing bowl. Add liberal amounts of the olive oil and vinegar, then fine sea salt. Mix and serve immediately.Serve the cooked brill onto a large platter, with the salad and fries in a separate bowls. Serve the aioli on the side. To make the jamón butter, place 50g/1¾oz of the jamón (use the fattiest parts) in a frying pan and add the olive oil. Set over a low heat and cook for 3–4 minutes, until the fat has rendered. To make the jamón butter, place 50g/1¾oz of the jamón (use the fattiest parts) in a frying pan and add the olive oil. Set over a low heat and cook for 3–4 minutes, until the fat has rendered. Transfer the contents of the pan to a bowl, then add the rest of the jamón and the butter. Slowly beat together until very well combined. Transfer the contents of the pan to a bowl, then add the rest of the jamón and the butter. Slowly beat together until very well combined. Place the mixture on a sheet of cling film and roll into a sausage shape. Wrap the clingfilm tightly around it, twisting the ends closed, and place in the fridge to set. Place the mixture on a sheet of cling film and roll into a sausage shape. Wrap the clingfilm tightly around it, twisting the ends closed, and place in the fridge to set. To make the brill, preheat the oven to 220C/200C Fan/Gas 7. Line a roasting tray with baking paper. Season the fish well on both sides with salt and pepper. To make the brill, preheat the oven to 220C/200C Fan/Gas 7. Line a roasting tray with baking paper. Season the fish well on both sides with salt and pepper. Soften the jamón butter in a large bowl, add the lemon juice, then stir in all the herbs. Smear this mixture all over the brill (keep some back in a small saucepan warming, for extra dressing if you’d like), then place in the prepared roasting tray and bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 55C. Transfer to a serving platter. Soften the jamón butter in a large bowl, add the lemon juice, then stir in all the herbs. Smear this mixture all over the brill (keep some back in a small saucepan warming, for extra dressing if you’d like), then place in the prepared roasting tray and bake for 25–30 minutes, or until the internal temperature of the thickest part reaches 55C. Transfer to a serving platter. To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C, or a until a cube of bread browns in 40–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the prawns, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 180C, or a until a cube of bread browns in 40–45 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) If using blue belly prawns, leave the prawns whole. Dust the prawns in the flour and season well with salt and black pepper, then gently lower them into the hot oil and cook for 40 seconds to 1 minute. If you are using normal raw tiger prawns, peel and chop into chunks before dusting and cooking in the same way. If using blue belly prawns, leave the prawns whole. Dust the prawns in the flour and season well with salt and black pepper, then gently lower them into the hot oil and cook for 40 seconds to 1 minute. If you are using normal raw tiger prawns, peel and chop into chunks before dusting and cooking in the same way. Once cooked, drain the prawns on kitchen paper, then arrange them over the brill. Once cooked, drain the prawns on kitchen paper, then arrange them over the brill. To make the olive oil fries, soak the fries in water then drain. While the fries are soaking, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the olive oil fries, soak the fries in water then drain. While the fries are soaking, place a heavy-based saucepan over a medium-high heat (or use a deep-fat fryer) and add enough oil to fill it by one-third. Heat to 140C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Fry the potatoes for 3–4 minutes then remove and cool. Fry the potatoes for 3–4 minutes then remove and cool. Increase the temperature of the oil to 180–190C, then second fry the potatoes until golden and crispy. This will take 3–4 minutes. Increase the temperature of the oil to 180–190C, then second fry the potatoes until golden and crispy. This will take 3–4 minutes. In a mixing bowl stir together the garlic, parsley and extra virgin olive oil. Add the crispy fries, toss and season with fine salt and smoked paprika. In a mixing bowl stir together the garlic, parsley and extra virgin olive oil. Add the crispy fries, toss and season with fine salt and smoked paprika. To make the green salad, break up the leaves as desired and add to a mixing bowl. Add liberal amounts of the olive oil and vinegar, then fine sea salt. Mix and serve immediately. To make the green salad, break up the leaves as desired and add to a mixing bowl. Add liberal amounts of the olive oil and vinegar, then fine sea salt. Mix and serve immediately. Serve the cooked brill onto a large platter, with the salad and fries in a separate bowls. Serve the aioli on the side. Serve the cooked brill onto a large platter, with the salad and fries in a separate bowls. Serve the aioli on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53beb3bdbfd0cc015bc"
} | 6298225764a6b57112d0c913b651425f2931a588ebe29c0701dc7f9ac6de7571 | Lemon and ricotta mezzalune (Mezzalune al limone) recipe
An average of 5.0 out of 5 stars from 3 ratings If you're looking for a simple, elegant pasta dish, these mezzaluna are a great place to start! Gennaro fills the little half moons with a tasty lemon and ricotta filling and serves with a simple butter sauce. 200g/7oz pasta flour2 large organic free-range eggs 200g/7oz pasta flour 2 large organic free-range eggs 250g/9oz ricotta, drained2 unwaxed lemons, zest and juice15g/½oz Parmesan cheese, gratedsalt and freshly ground black pepper 250g/9oz ricotta, drained 2 unwaxed lemons, zest and juice 15g/½oz Parmesan cheese, grated salt and freshly ground black pepper 100g/3½oz unsalted butter20 mint leaves4 tsp lemon juice40g/1½oz Parmesan cheese, grated, plus extra for garnish 100g/3½oz unsalted butter 20 mint leaves 4 tsp lemon juice 40g/1½oz Parmesan cheese, grated, plus extra for garnish Method First, make the pasta dough. Put the flour into a large bowl or on a clean work surface, make a well in the centre and break in the eggs. With a fork, gradually incorporate the flour into the eggs, then knead with your hands until you have a smooth dough. Shape into ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes.Meanwhile, prepare the filling. Combine the ricotta, lemon zest, 4 tablespoons of lemon juice, grated Parmesan cheese and some salt and pepper.Remove the dough from the fridge and divide into quarters, using one piece at a time. Rewrap the pieces you are not using in the cling film to prevent the pasta from drying out.Roll the piece of pasta through a pasta machine, working through the settings from thickest to thinnest until the pasta is paper thin. Place the sheet of pasta on a lightly floured work surface and cut out circles with a 6cm/2.5in round cutter and lightly brush the edges with a little water. Place a teaspoon of filling in the centre, fold over into a half moon shape, pressing down with your fingers, then make small indentations with a fork around the sealed edge. Gather up all the pasta trimmings, re-roll, and repeat. Continue with the remaining dough pieces and filling. When you have made all the mezzalune, bring a large saucepan of salted water to the boil and drop in the mezzalune a few at a time to cook for about 3½ minutes.Meanwhile, make the sauce. Put the butter in a large frying pan with the mint leaves and allow to melt over a medium to high heat, then add the lemon juice.Once the mezzalune are cooked, use a slotted spoon or spider to lift them out of the water and into the sauce. Cook over a medium to high heat for a minute or so, shaking the pan vigorously to coat the pasta in the sauce. Add the Parmesan and gently mix. Remove from the heat and serve immediately with an extra sprinkling of Parmesan and lemon zest. First, make the pasta dough. Put the flour into a large bowl or on a clean work surface, make a well in the centre and break in the eggs. With a fork, gradually incorporate the flour into the eggs, then knead with your hands until you have a smooth dough. Shape into ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes. First, make the pasta dough. Put the flour into a large bowl or on a clean work surface, make a well in the centre and break in the eggs. With a fork, gradually incorporate the flour into the eggs, then knead with your hands until you have a smooth dough. Shape into ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes. Meanwhile, prepare the filling. Combine the ricotta, lemon zest, 4 tablespoons of lemon juice, grated Parmesan cheese and some salt and pepper. Meanwhile, prepare the filling. Combine the ricotta, lemon zest, 4 tablespoons of lemon juice, grated Parmesan cheese and some salt and pepper. Remove the dough from the fridge and divide into quarters, using one piece at a time. Rewrap the pieces you are not using in the cling film to prevent the pasta from drying out. Remove the dough from the fridge and divide into quarters, using one piece at a time. Rewrap the pieces you are not using in the cling film to prevent the pasta from drying out. Roll the piece of pasta through a pasta machine, working through the settings from thickest to thinnest until the pasta is paper thin. Place the sheet of pasta on a lightly floured work surface and cut out circles with a 6cm/2.5in round cutter and lightly brush the edges with a little water. Place a teaspoon of filling in the centre, fold over into a half moon shape, pressing down with your fingers, then make small indentations with a fork around the sealed edge. Gather up all the pasta trimmings, re-roll, and repeat. Continue with the remaining dough pieces and filling. Roll the piece of pasta through a pasta machine, working through the settings from thickest to thinnest until the pasta is paper thin. Place the sheet of pasta on a lightly floured work surface and cut out circles with a 6cm/2.5in round cutter and lightly brush the edges with a little water. Place a teaspoon of filling in the centre, fold over into a half moon shape, pressing down with your fingers, then make small indentations with a fork around the sealed edge. Gather up all the pasta trimmings, re-roll, and repeat. Continue with the remaining dough pieces and filling. When you have made all the mezzalune, bring a large saucepan of salted water to the boil and drop in the mezzalune a few at a time to cook for about 3½ minutes. When you have made all the mezzalune, bring a large saucepan of salted water to the boil and drop in the mezzalune a few at a time to cook for about 3½ minutes. Meanwhile, make the sauce. Put the butter in a large frying pan with the mint leaves and allow to melt over a medium to high heat, then add the lemon juice. Meanwhile, make the sauce. Put the butter in a large frying pan with the mint leaves and allow to melt over a medium to high heat, then add the lemon juice. Once the mezzalune are cooked, use a slotted spoon or spider to lift them out of the water and into the sauce. Cook over a medium to high heat for a minute or so, shaking the pan vigorously to coat the pasta in the sauce. Add the Parmesan and gently mix. Remove from the heat and serve immediately with an extra sprinkling of Parmesan and lemon zest. Once the mezzalune are cooked, use a slotted spoon or spider to lift them out of the water and into the sauce. Cook over a medium to high heat for a minute or so, shaking the pan vigorously to coat the pasta in the sauce. Add the Parmesan and gently mix. Remove from the heat and serve immediately with an extra sprinkling of Parmesan and lemon zest. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/lemon_and_ricotta_28534",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Lemon and ricotta mezzalune (Mezzalune al limone) recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings If you're looking for a simple, elegant pasta dish, these mezzaluna are a great place to start! Gennaro fills the little half moons with a tasty lemon and ricotta filling and serves with a simple butter sauce. 200g/7oz pasta flour2 large organic free-range eggs 200g/7oz pasta flour 2 large organic free-range eggs 250g/9oz ricotta, drained2 unwaxed lemons, zest and juice15g/½oz Parmesan cheese, gratedsalt and freshly ground black pepper 250g/9oz ricotta, drained 2 unwaxed lemons, zest and juice 15g/½oz Parmesan cheese, grated salt and freshly ground black pepper 100g/3½oz unsalted butter20 mint leaves4 tsp lemon juice40g/1½oz Parmesan cheese, grated, plus extra for garnish 100g/3½oz unsalted butter 20 mint leaves 4 tsp lemon juice 40g/1½oz Parmesan cheese, grated, plus extra for garnish Method First, make the pasta dough. Put the flour into a large bowl or on a clean work surface, make a well in the centre and break in the eggs. With a fork, gradually incorporate the flour into the eggs, then knead with your hands until you have a smooth dough. Shape into ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes.Meanwhile, prepare the filling. Combine the ricotta, lemon zest, 4 tablespoons of lemon juice, grated Parmesan cheese and some salt and pepper.Remove the dough from the fridge and divide into quarters, using one piece at a time. Rewrap the pieces you are not using in the cling film to prevent the pasta from drying out.Roll the piece of pasta through a pasta machine, working through the settings from thickest to thinnest until the pasta is paper thin. Place the sheet of pasta on a lightly floured work surface and cut out circles with a 6cm/2.5in round cutter and lightly brush the edges with a little water. Place a teaspoon of filling in the centre, fold over into a half moon shape, pressing down with your fingers, then make small indentations with a fork around the sealed edge. Gather up all the pasta trimmings, re-roll, and repeat. Continue with the remaining dough pieces and filling. When you have made all the mezzalune, bring a large saucepan of salted water to the boil and drop in the mezzalune a few at a time to cook for about 3½ minutes.Meanwhile, make the sauce. Put the butter in a large frying pan with the mint leaves and allow to melt over a medium to high heat, then add the lemon juice.Once the mezzalune are cooked, use a slotted spoon or spider to lift them out of the water and into the sauce. Cook over a medium to high heat for a minute or so, shaking the pan vigorously to coat the pasta in the sauce. Add the Parmesan and gently mix. Remove from the heat and serve immediately with an extra sprinkling of Parmesan and lemon zest. First, make the pasta dough. Put the flour into a large bowl or on a clean work surface, make a well in the centre and break in the eggs. With a fork, gradually incorporate the flour into the eggs, then knead with your hands until you have a smooth dough. Shape into ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes. First, make the pasta dough. Put the flour into a large bowl or on a clean work surface, make a well in the centre and break in the eggs. With a fork, gradually incorporate the flour into the eggs, then knead with your hands until you have a smooth dough. Shape into ball, wrap in clingfilm and leave to rest in the fridge for about 30 minutes. Meanwhile, prepare the filling. Combine the ricotta, lemon zest, 4 tablespoons of lemon juice, grated Parmesan cheese and some salt and pepper. Meanwhile, prepare the filling. Combine the ricotta, lemon zest, 4 tablespoons of lemon juice, grated Parmesan cheese and some salt and pepper. Remove the dough from the fridge and divide into quarters, using one piece at a time. Rewrap the pieces you are not using in the cling film to prevent the pasta from drying out. Remove the dough from the fridge and divide into quarters, using one piece at a time. Rewrap the pieces you are not using in the cling film to prevent the pasta from drying out. Roll the piece of pasta through a pasta machine, working through the settings from thickest to thinnest until the pasta is paper thin. Place the sheet of pasta on a lightly floured work surface and cut out circles with a 6cm/2.5in round cutter and lightly brush the edges with a little water. Place a teaspoon of filling in the centre, fold over into a half moon shape, pressing down with your fingers, then make small indentations with a fork around the sealed edge. Gather up all the pasta trimmings, re-roll, and repeat. Continue with the remaining dough pieces and filling. Roll the piece of pasta through a pasta machine, working through the settings from thickest to thinnest until the pasta is paper thin. Place the sheet of pasta on a lightly floured work surface and cut out circles with a 6cm/2.5in round cutter and lightly brush the edges with a little water. Place a teaspoon of filling in the centre, fold over into a half moon shape, pressing down with your fingers, then make small indentations with a fork around the sealed edge. Gather up all the pasta trimmings, re-roll, and repeat. Continue with the remaining dough pieces and filling. When you have made all the mezzalune, bring a large saucepan of salted water to the boil and drop in the mezzalune a few at a time to cook for about 3½ minutes. When you have made all the mezzalune, bring a large saucepan of salted water to the boil and drop in the mezzalune a few at a time to cook for about 3½ minutes. Meanwhile, make the sauce. Put the butter in a large frying pan with the mint leaves and allow to melt over a medium to high heat, then add the lemon juice. Meanwhile, make the sauce. Put the butter in a large frying pan with the mint leaves and allow to melt over a medium to high heat, then add the lemon juice. Once the mezzalune are cooked, use a slotted spoon or spider to lift them out of the water and into the sauce. Cook over a medium to high heat for a minute or so, shaking the pan vigorously to coat the pasta in the sauce. Add the Parmesan and gently mix. Remove from the heat and serve immediately with an extra sprinkling of Parmesan and lemon zest. Once the mezzalune are cooked, use a slotted spoon or spider to lift them out of the water and into the sauce. Cook over a medium to high heat for a minute or so, shaking the pan vigorously to coat the pasta in the sauce. Add the Parmesan and gently mix. Remove from the heat and serve immediately with an extra sprinkling of Parmesan and lemon zest."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53beb3bdbfd0cc015bd"
} | dd695877a9495388846ed9e8d108f7aa9ebbceaed6e75b3a5640205e8f1c1e99 | Brill steamed in fig leaves and beurre blanc recipe
Fillet of brill steamed in fig leaves with beurre blanc, trout roe and tomatoes An average of 0.0 out of 5 stars from 0 ratings Show off your chef skills by preparing tomato concassé for a rich and delicious trout roe beurre blanc to serve with fig leaf-wrapped fish. 4 large fig leaves 4 x 130g/1¾oz brill filletssalt and freshly ground black pepper 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper 2 tomatoes (ideally outdoor-grown French tomatoes)2 white onions, thinly sliced200ml/7fl oz white wine200ml/7fl oz chardonnay vinegar1 bay leaf6 peppercorns50ml/2fl oz double cream250g/9oz salted butter, finely diced2 sprigs fresh thyme½ bunch chives, finely chopped30g/1oz trout roe 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly sliced 200ml/7fl oz white wine 200ml/7fl oz chardonnay vinegar 1 bay leaf 6 peppercorns 50ml/2fl oz double cream 250g/9oz salted butter, finely diced 2 sprigs fresh thyme ½ bunch chives, finely chopped 30g/1oz trout roe 1 courgette flower, torn into small pieces (optional)1 yellow courgette, thinly sliced lengthways1 green courgette, thinly sliced lengthways½ lemon, juice only100ml/3½fl oz fig leaf oil 1 courgette flower, torn into small pieces (optional) 1 yellow courgette, thinly sliced lengthways 1 green courgette, thinly sliced lengthways ½ lemon, juice only 100ml/3½fl oz fig leaf oil Method To make the steamed brill in fig leaves, heat a large pan of water until boiling and prepare a bowl of iced water. Add the fig leaves to the water and blanch for 30 seconds. Carefully remove the leaves from the pan and plunge into the cold water. Drain.Season the fish with salt and freshly ground black pepper and carefully wrap each portion in a fig leaf like a parcel.To make the beurre blanc, start by making a tomato concassé: core both the tomatoes, put a pan of water onto boil and prepare a bowl of ice cold water. Using a sharp knife, make a light ‘X’ at the bottom of each tomato (this makes them easier to peel). Submerge the tomatoes in the water for about 1 minute and then remove them with a slotted spoon and transfer to the cold water bath. Peel the tomatoes using a sharp knife and cut out and discard the seeds. Finely dice the remaining tomato and set aside.Put the onions, wine, vinegar, bay leaf, peppercorns and 50ml/2fl oz of water into a pan and reduce over a high heat until the volume of liquid has evaporated by 90%. Add the double cream and bring to the boil. Immediately remove the pan from the heat and gradually add the diced butter until the sauce has emulsified.Pass the sauce through a fine sieve into a clean pan and bring to the boil. Add the chives, trout roe, reserved tomato concasse and salt and freshly ground black pepper, to taste. Keep warm.To make the salad, tip the flower (if using) and courgettes into a small bowl season with salt, lemon juice and fig leaf oil. To cook the fish, heat a bamboo steamer over a pan of simmering water. Steam the fig leaf-wrapped fish for 7 minutes, or until just cooked.To serve, carve the fish into slices. Put the courgette salad onto each serving bowl or plate and the fish on top, and pour the sauce generously over. Serve. To make the steamed brill in fig leaves, heat a large pan of water until boiling and prepare a bowl of iced water. Add the fig leaves to the water and blanch for 30 seconds. Carefully remove the leaves from the pan and plunge into the cold water. Drain. To make the steamed brill in fig leaves, heat a large pan of water until boiling and prepare a bowl of iced water. Add the fig leaves to the water and blanch for 30 seconds. Carefully remove the leaves from the pan and plunge into the cold water. Drain. Season the fish with salt and freshly ground black pepper and carefully wrap each portion in a fig leaf like a parcel. Season the fish with salt and freshly ground black pepper and carefully wrap each portion in a fig leaf like a parcel. To make the beurre blanc, start by making a tomato concassé: core both the tomatoes, put a pan of water onto boil and prepare a bowl of ice cold water. Using a sharp knife, make a light ‘X’ at the bottom of each tomato (this makes them easier to peel). Submerge the tomatoes in the water for about 1 minute and then remove them with a slotted spoon and transfer to the cold water bath. Peel the tomatoes using a sharp knife and cut out and discard the seeds. Finely dice the remaining tomato and set aside. To make the beurre blanc, start by making a tomato concassé: core both the tomatoes, put a pan of water onto boil and prepare a bowl of ice cold water. Using a sharp knife, make a light ‘X’ at the bottom of each tomato (this makes them easier to peel). Submerge the tomatoes in the water for about 1 minute and then remove them with a slotted spoon and transfer to the cold water bath. Peel the tomatoes using a sharp knife and cut out and discard the seeds. Finely dice the remaining tomato and set aside. Put the onions, wine, vinegar, bay leaf, peppercorns and 50ml/2fl oz of water into a pan and reduce over a high heat until the volume of liquid has evaporated by 90%. Add the double cream and bring to the boil. Immediately remove the pan from the heat and gradually add the diced butter until the sauce has emulsified. Put the onions, wine, vinegar, bay leaf, peppercorns and 50ml/2fl oz of water into a pan and reduce over a high heat until the volume of liquid has evaporated by 90%. Add the double cream and bring to the boil. Immediately remove the pan from the heat and gradually add the diced butter until the sauce has emulsified. Pass the sauce through a fine sieve into a clean pan and bring to the boil. Add the chives, trout roe, reserved tomato concasse and salt and freshly ground black pepper, to taste. Keep warm. Pass the sauce through a fine sieve into a clean pan and bring to the boil. Add the chives, trout roe, reserved tomato concasse and salt and freshly ground black pepper, to taste. Keep warm. To make the salad, tip the flower (if using) and courgettes into a small bowl season with salt, lemon juice and fig leaf oil. To make the salad, tip the flower (if using) and courgettes into a small bowl season with salt, lemon juice and fig leaf oil. To cook the fish, heat a bamboo steamer over a pan of simmering water. Steam the fig leaf-wrapped fish for 7 minutes, or until just cooked. To cook the fish, heat a bamboo steamer over a pan of simmering water. Steam the fig leaf-wrapped fish for 7 minutes, or until just cooked. To serve, carve the fish into slices. Put the courgette salad onto each serving bowl or plate and the fish on top, and pour the sauce generously over. Serve. To serve, carve the fish into slices. Put the courgette salad onto each serving bowl or plate and the fish on top, and pour the sauce generously over. Serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steamed_brill_leaves_22506",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Brill steamed in fig leaves and beurre blanc recipe",
"content": "Fillet of brill steamed in fig leaves with beurre blanc, trout roe and tomatoes An average of 0.0 out of 5 stars from 0 ratings Show off your chef skills by preparing tomato concassé for a rich and delicious trout roe beurre blanc to serve with fig leaf-wrapped fish. 4 large fig leaves 4 x 130g/1¾oz brill filletssalt and freshly ground black pepper 4 large fig leaves 4 x 130g/1¾oz brill fillets salt and freshly ground black pepper 2 tomatoes (ideally outdoor-grown French tomatoes)2 white onions, thinly sliced200ml/7fl oz white wine200ml/7fl oz chardonnay vinegar1 bay leaf6 peppercorns50ml/2fl oz double cream250g/9oz salted butter, finely diced2 sprigs fresh thyme½ bunch chives, finely chopped30g/1oz trout roe 2 tomatoes (ideally outdoor-grown French tomatoes) 2 white onions, thinly sliced 200ml/7fl oz white wine 200ml/7fl oz chardonnay vinegar 1 bay leaf 6 peppercorns 50ml/2fl oz double cream 250g/9oz salted butter, finely diced 2 sprigs fresh thyme ½ bunch chives, finely chopped 30g/1oz trout roe 1 courgette flower, torn into small pieces (optional)1 yellow courgette, thinly sliced lengthways1 green courgette, thinly sliced lengthways½ lemon, juice only100ml/3½fl oz fig leaf oil 1 courgette flower, torn into small pieces (optional) 1 yellow courgette, thinly sliced lengthways 1 green courgette, thinly sliced lengthways ½ lemon, juice only 100ml/3½fl oz fig leaf oil Method To make the steamed brill in fig leaves, heat a large pan of water until boiling and prepare a bowl of iced water. Add the fig leaves to the water and blanch for 30 seconds. Carefully remove the leaves from the pan and plunge into the cold water. Drain.Season the fish with salt and freshly ground black pepper and carefully wrap each portion in a fig leaf like a parcel.To make the beurre blanc, start by making a tomato concassé: core both the tomatoes, put a pan of water onto boil and prepare a bowl of ice cold water. Using a sharp knife, make a light ‘X’ at the bottom of each tomato (this makes them easier to peel). Submerge the tomatoes in the water for about 1 minute and then remove them with a slotted spoon and transfer to the cold water bath. Peel the tomatoes using a sharp knife and cut out and discard the seeds. Finely dice the remaining tomato and set aside.Put the onions, wine, vinegar, bay leaf, peppercorns and 50ml/2fl oz of water into a pan and reduce over a high heat until the volume of liquid has evaporated by 90%. Add the double cream and bring to the boil. Immediately remove the pan from the heat and gradually add the diced butter until the sauce has emulsified.Pass the sauce through a fine sieve into a clean pan and bring to the boil. Add the chives, trout roe, reserved tomato concasse and salt and freshly ground black pepper, to taste. Keep warm.To make the salad, tip the flower (if using) and courgettes into a small bowl season with salt, lemon juice and fig leaf oil. To cook the fish, heat a bamboo steamer over a pan of simmering water. Steam the fig leaf-wrapped fish for 7 minutes, or until just cooked.To serve, carve the fish into slices. Put the courgette salad onto each serving bowl or plate and the fish on top, and pour the sauce generously over. Serve. To make the steamed brill in fig leaves, heat a large pan of water until boiling and prepare a bowl of iced water. Add the fig leaves to the water and blanch for 30 seconds. Carefully remove the leaves from the pan and plunge into the cold water. Drain. To make the steamed brill in fig leaves, heat a large pan of water until boiling and prepare a bowl of iced water. Add the fig leaves to the water and blanch for 30 seconds. Carefully remove the leaves from the pan and plunge into the cold water. Drain. Season the fish with salt and freshly ground black pepper and carefully wrap each portion in a fig leaf like a parcel. Season the fish with salt and freshly ground black pepper and carefully wrap each portion in a fig leaf like a parcel. To make the beurre blanc, start by making a tomato concassé: core both the tomatoes, put a pan of water onto boil and prepare a bowl of ice cold water. Using a sharp knife, make a light ‘X’ at the bottom of each tomato (this makes them easier to peel). Submerge the tomatoes in the water for about 1 minute and then remove them with a slotted spoon and transfer to the cold water bath. Peel the tomatoes using a sharp knife and cut out and discard the seeds. Finely dice the remaining tomato and set aside. To make the beurre blanc, start by making a tomato concassé: core both the tomatoes, put a pan of water onto boil and prepare a bowl of ice cold water. Using a sharp knife, make a light ‘X’ at the bottom of each tomato (this makes them easier to peel). Submerge the tomatoes in the water for about 1 minute and then remove them with a slotted spoon and transfer to the cold water bath. Peel the tomatoes using a sharp knife and cut out and discard the seeds. Finely dice the remaining tomato and set aside. Put the onions, wine, vinegar, bay leaf, peppercorns and 50ml/2fl oz of water into a pan and reduce over a high heat until the volume of liquid has evaporated by 90%. Add the double cream and bring to the boil. Immediately remove the pan from the heat and gradually add the diced butter until the sauce has emulsified. Put the onions, wine, vinegar, bay leaf, peppercorns and 50ml/2fl oz of water into a pan and reduce over a high heat until the volume of liquid has evaporated by 90%. Add the double cream and bring to the boil. Immediately remove the pan from the heat and gradually add the diced butter until the sauce has emulsified. Pass the sauce through a fine sieve into a clean pan and bring to the boil. Add the chives, trout roe, reserved tomato concasse and salt and freshly ground black pepper, to taste. Keep warm. Pass the sauce through a fine sieve into a clean pan and bring to the boil. Add the chives, trout roe, reserved tomato concasse and salt and freshly ground black pepper, to taste. Keep warm. To make the salad, tip the flower (if using) and courgettes into a small bowl season with salt, lemon juice and fig leaf oil. To make the salad, tip the flower (if using) and courgettes into a small bowl season with salt, lemon juice and fig leaf oil. To cook the fish, heat a bamboo steamer over a pan of simmering water. Steam the fig leaf-wrapped fish for 7 minutes, or until just cooked. To cook the fish, heat a bamboo steamer over a pan of simmering water. Steam the fig leaf-wrapped fish for 7 minutes, or until just cooked. To serve, carve the fish into slices. Put the courgette salad onto each serving bowl or plate and the fish on top, and pour the sauce generously over. Serve. To serve, carve the fish into slices. Put the courgette salad onto each serving bowl or plate and the fish on top, and pour the sauce generously over. Serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53beb3bdbfd0cc015be"
} | d440b2e969451874f669006817105ed3fd34dc119c7a614c17a49ed315e5cb28 | Seaweed bread recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seaweed_bread_60007_16x9.jpg This is a really savoury, umami bread that is equally good with a hunk of cheese or with laverbread and cockles. 400g/14oz strong white flour, plus extra for dusting200g/7oz oats and bran bread flour 1 tbsp milk powder½ tsp vitamin C powder1½ tsp sea salt2 tbsp dried kelp1 tbsp dried dulse360ml/12½fl oz warm water1 tbsp caster sugar3 tbsp olive oil, plus extra for greasing2¼ tsp (7g sachet) fast-action dried yeast 1 small free-range egg, beaten, to glaze 400g/14oz strong white flour, plus extra for dusting 200g/7oz oats and bran bread flour 1 tbsp milk powder ½ tsp vitamin C powder 1½ tsp sea salt 2 tbsp dried kelp 1 tbsp dried dulse 360ml/12½fl oz warm water 1 tbsp caster sugar 3 tbsp olive oil, plus extra for greasing 2¼ tsp (7g sachet) fast-action dried yeast 1 small free-range egg, beaten, to glaze Method In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size.Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy.Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven.Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop.Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack. In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size. In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size. Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy. Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven. Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop. Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop. Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack. Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seaweed_bread_60007",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seaweed bread recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/seaweed_bread_60007_16x9.jpg This is a really savoury, umami bread that is equally good with a hunk of cheese or with laverbread and cockles. 400g/14oz strong white flour, plus extra for dusting200g/7oz oats and bran bread flour 1 tbsp milk powder½ tsp vitamin C powder1½ tsp sea salt2 tbsp dried kelp1 tbsp dried dulse360ml/12½fl oz warm water1 tbsp caster sugar3 tbsp olive oil, plus extra for greasing2¼ tsp (7g sachet) fast-action dried yeast 1 small free-range egg, beaten, to glaze 400g/14oz strong white flour, plus extra for dusting 200g/7oz oats and bran bread flour 1 tbsp milk powder ½ tsp vitamin C powder 1½ tsp sea salt 2 tbsp dried kelp 1 tbsp dried dulse 360ml/12½fl oz warm water 1 tbsp caster sugar 3 tbsp olive oil, plus extra for greasing 2¼ tsp (7g sachet) fast-action dried yeast 1 small free-range egg, beaten, to glaze Method In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size.Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy.Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven.Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop.Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack. In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size. In a large bowl, mix the flours, milk powder, vitamin C, salt, kelp and dulse. In a jug, mix the warm water, sugar, oil and yeast. Add the liquid to the dry ingredients and mix until the mixture comes together, then turn out onto a lightly floured work surface and knead until the dough is smooth and elastic. Put the dough into an oiled mixing bowl, cover and set aside for an hour until doubled in size. Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy. Line a baking sheet with baking paper. Turn the dough out onto a lightly floured surface and knead briefly. Put the dough onto the baking sheet and form into an oval loaf shape. Cover and leave for at least half an hour, until risen and puffy. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven. Preheat the oven to 240C/220C Fan/Gas 9 and put a roasting tin in the bottom of the oven. Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop. Brush the loaf with beaten egg and place in the oven. Pour about 500ml/18fl oz boiling water into the roasting tin; this creates steam, which helps the crust develop. Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack. Bake for about 25 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53ceb3bdbfd0cc015bf"
} | 6e5110188766bc9b4dfa14603d35cd7a649cedaa896848d86ccd5b7c8330e985 | Rhubarb gin recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_gin_81834_16x9.jpg For this rhubarb-infused gin you will need to use bright pink, early forced rhubarb and allow at least 1 week after making before drinking. This gives the gin a beautiful pink colour and fresh, sweet rhubarb flavour. Add a few slices of fresh ginger, ½ vanilla pod or perhaps a star anise or a few strips blood orange zest if you want a more aromatic flavour. 500g/1lb 2oz forced rhubarb (trimmed weight), washed and cut into 5mm/¼in thick slices250g/9oz caster sugar500ml/18fl oz dry gin 500g/1lb 2oz forced rhubarb (trimmed weight), washed and cut into 5mm/¼in thick slices 250g/9oz caster sugar 500ml/18fl oz dry gin ½ vanilla pod, split in half4–5 slices fresh root ginger2 star anise1 blood orange, pared zest only ½ vanilla pod, split in half 4–5 slices fresh root ginger 2 star anise 1 blood orange, pared zest only Method Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb.Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible.Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb. Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible. Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible. Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange. Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/rhubarb_gin_81834",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Rhubarb gin recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/rhubarb_gin_81834_16x9.jpg For this rhubarb-infused gin you will need to use bright pink, early forced rhubarb and allow at least 1 week after making before drinking. This gives the gin a beautiful pink colour and fresh, sweet rhubarb flavour. Add a few slices of fresh ginger, ½ vanilla pod or perhaps a star anise or a few strips blood orange zest if you want a more aromatic flavour. 500g/1lb 2oz forced rhubarb (trimmed weight), washed and cut into 5mm/¼in thick slices250g/9oz caster sugar500ml/18fl oz dry gin 500g/1lb 2oz forced rhubarb (trimmed weight), washed and cut into 5mm/¼in thick slices 250g/9oz caster sugar 500ml/18fl oz dry gin ½ vanilla pod, split in half4–5 slices fresh root ginger2 star anise1 blood orange, pared zest only ½ vanilla pod, split in half 4–5 slices fresh root ginger 2 star anise 1 blood orange, pared zest only Method Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb.Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible.Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb. Tip the rhubarb into a large, wide-necked clip lid jar and add the caster sugar. Stir well to combine and thoroughly coat the rhubarb slices in sugar. Add the vanilla, ginger, star anise or orange zest, if using, cover with a lid and set aside at room temperature for 12 hours or overnight, shaking the jar from time to time. During this time the sugar will dissolve and draw out sticky pink juice from the rhubarb. Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible. Pour the gin into the jar, stir well to combine with the rhubarb, cover and set aside for at least 1 week and up to 1 month, giving the jar a shake every day to draw out as much flavour from the rhubarb as possible. Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange. Strain the gin through a fine mesh sieve into a jug and decant into clean bottles. Serve over ice in tall glasses and topped up with either soda or tonic water and a slice of lime or blood orange."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53ceb3bdbfd0cc015c0"
} | b961e6cb84d37b4c9b99a8eb8b7d39099b465b701f0be3434e8eddab52b966a1 | Beetroot tart with blood orange winter leaf salad recipe
To make the pickled beetroot, place 1 litre/1¾ pint water, white wine vinegar, sugar, salt and star anise in a saucepan and bring to the boil. Peel the beetroot going around the beetroot, not down it, so it stays a smooth round shape, not an octagon. Use a wide mandolin to slice the beetroot into thin slices and place in a large bowl. Pour over the vinegar mixture and leave overnight, in the fridge. Drain the beetroot slices. In a line, overlap approximately 15 beetroot slices to form a long chain. Fold over and roll from right to left to shape into a rose head. Repeat until you have enough roses to cover the tart. Set aside. To make the tart cases, preheat the oven to 180C/160C Fan/Gas 4 and line a 22cm/8.6in tart tin with baking paper. Place the lined tart tin on a baking tray and brush the tart tin with garlic oil. Brush both sides of each pastry sheet with the garlic oil and layer them on top of each other. Gently drape the pastry stack into the lined tin. Using the back of your palm to carefully push the pastry into the corners of the tin and up the sides. The pastry will have an organic shape. Put in the oven and bake for 20 minutes until golden and crisp.To make the dukkah, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Blend in a mini blender or in a pestle and mortar. Set aside. Meanwhile, to make the toasted pistachios, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Set aside. To make the ricotta mixture, mix all of the ingredients together gently using a paddle in a mixer or food processor. Transfer to a piping bag.To make the bitter leaves, separate and put in a large bowl of iced water. To make the blood orange dressing, blend the blood orange juice and zest, vinegar, sugar and salt with 100g/3½oz water in a blender or food processor. Finish by mixing in the oil.To make the salad, mix the ingredients for the salad together with the bitter leaves and blood orange dressing in a large salad bowl. Scatter onto a wooden platter.To assemble the tart, pipe the ricotta mixture into the base of the tart case. Scatter the pistachios and dukkah on top and then scatter over the coriander. Place a beetroot rose in the middle then place them around the outside to fill the top of the tart. Garnish the tart with the marigold, pea shoots and perilla shoots.Serve the tart with the salad on the side. To make the pickled beetroot, place 1 litre/1¾ pint water, white wine vinegar, sugar, salt and star anise in a saucepan and bring to the boil. Peel the beetroot going around the beetroot, not down it, so it stays a smooth round shape, not an octagon. Use a wide mandolin to slice the beetroot into thin slices and place in a large bowl. Pour over the vinegar mixture and leave overnight, in the fridge. To make the pickled beetroot, place 1 litre/1¾ pint water, white wine vinegar, sugar, salt and star anise in a saucepan and bring to the boil. Peel the beetroot going around the beetroot, not down it, so it stays a smooth round shape, not an octagon. Use a wide mandolin to slice the beetroot into thin slices and place in a large bowl. Pour over the vinegar mixture and leave overnight, in the fridge. Drain the beetroot slices. In a line, overlap approximately 15 beetroot slices to form a long chain. Fold over and roll from right to left to shape into a rose head. Repeat until you have enough roses to cover the tart. Set aside. Drain the beetroot slices. In a line, overlap approximately 15 beetroot slices to form a long chain. Fold over and roll from right to left to shape into a rose head. Repeat until you have enough roses to cover the tart. Set aside. To make the tart cases, preheat the oven to 180C/160C Fan/Gas 4 and line a 22cm/8.6in tart tin with baking paper. Place the lined tart tin on a baking tray and brush the tart tin with garlic oil. To make the tart cases, preheat the oven to 180C/160C Fan/Gas 4 and line a 22cm/8.6in tart tin with baking paper. Place the lined tart tin on a baking tray and brush the tart tin with garlic oil. Brush both sides of each pastry sheet with the garlic oil and layer them on top of each other. Gently drape the pastry stack into the lined tin. Using the back of your palm to carefully push the pastry into the corners of the tin and up the sides. The pastry will have an organic shape. Put in the oven and bake for 20 minutes until golden and crisp. Brush both sides of each pastry sheet with the garlic oil and layer them on top of each other. Gently drape the pastry stack into the lined tin. Using the back of your palm to carefully push the pastry into the corners of the tin and up the sides. The pastry will have an organic shape. Put in the oven and bake for 20 minutes until golden and crisp. To make the dukkah, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Blend in a mini blender or in a pestle and mortar. Set aside. To make the dukkah, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Blend in a mini blender or in a pestle and mortar. Set aside. Meanwhile, to make the toasted pistachios, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Set aside. Meanwhile, to make the toasted pistachios, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Set aside. To make the ricotta mixture, mix all of the ingredients together gently using a paddle in a mixer or food processor. Transfer to a piping bag. To make the ricotta mixture, mix all of the ingredients together gently using a paddle in a mixer or food processor. Transfer to a piping bag. To make the bitter leaves, separate and put in a large bowl of iced water. To make the bitter leaves, separate and put in a large bowl of iced water. To make the blood orange dressing, blend the blood orange juice and zest, vinegar, sugar and salt with 100g/3½oz water in a blender or food processor. Finish by mixing in the oil. To make the blood orange dressing, blend the blood orange juice and zest, vinegar, sugar and salt with 100g/3½oz water in a blender or food processor. Finish by mixing in the oil. To make the salad, mix the ingredients for the salad together with the bitter leaves and blood orange dressing in a large salad bowl. Scatter onto a wooden platter. To make the salad, mix the ingredients for the salad together with the bitter leaves and blood orange dressing in a large salad bowl. Scatter onto a wooden platter. To assemble the tart, pipe the ricotta mixture into the base of the tart case. Scatter the pistachios and dukkah on top and then scatter over the coriander. Place a beetroot rose in the middle then place them around the outside to fill the top of the tart. Garnish the tart with the marigold, pea shoots and perilla shoots. To assemble the tart, pipe the ricotta mixture into the base of the tart case. Scatter the pistachios and dukkah on top and then scatter over the coriander. Place a beetroot rose in the middle then place them around the outside to fill the top of the tart. Garnish the tart with the marigold, pea shoots and perilla shoots. Serve the tart with the salad on the side. Serve the tart with the salad on the side. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/beetroot_tart_with_blood_55868",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Beetroot tart with blood orange winter leaf salad recipe",
"content": "To make the pickled beetroot, place 1 litre/1¾ pint water, white wine vinegar, sugar, salt and star anise in a saucepan and bring to the boil. Peel the beetroot going around the beetroot, not down it, so it stays a smooth round shape, not an octagon. Use a wide mandolin to slice the beetroot into thin slices and place in a large bowl. Pour over the vinegar mixture and leave overnight, in the fridge. Drain the beetroot slices. In a line, overlap approximately 15 beetroot slices to form a long chain. Fold over and roll from right to left to shape into a rose head. Repeat until you have enough roses to cover the tart. Set aside. To make the tart cases, preheat the oven to 180C/160C Fan/Gas 4 and line a 22cm/8.6in tart tin with baking paper. Place the lined tart tin on a baking tray and brush the tart tin with garlic oil. Brush both sides of each pastry sheet with the garlic oil and layer them on top of each other. Gently drape the pastry stack into the lined tin. Using the back of your palm to carefully push the pastry into the corners of the tin and up the sides. The pastry will have an organic shape. Put in the oven and bake for 20 minutes until golden and crisp.To make the dukkah, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Blend in a mini blender or in a pestle and mortar. Set aside. Meanwhile, to make the toasted pistachios, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Set aside. To make the ricotta mixture, mix all of the ingredients together gently using a paddle in a mixer or food processor. Transfer to a piping bag.To make the bitter leaves, separate and put in a large bowl of iced water. To make the blood orange dressing, blend the blood orange juice and zest, vinegar, sugar and salt with 100g/3½oz water in a blender or food processor. Finish by mixing in the oil.To make the salad, mix the ingredients for the salad together with the bitter leaves and blood orange dressing in a large salad bowl. Scatter onto a wooden platter.To assemble the tart, pipe the ricotta mixture into the base of the tart case. Scatter the pistachios and dukkah on top and then scatter over the coriander. Place a beetroot rose in the middle then place them around the outside to fill the top of the tart. Garnish the tart with the marigold, pea shoots and perilla shoots.Serve the tart with the salad on the side. To make the pickled beetroot, place 1 litre/1¾ pint water, white wine vinegar, sugar, salt and star anise in a saucepan and bring to the boil. Peel the beetroot going around the beetroot, not down it, so it stays a smooth round shape, not an octagon. Use a wide mandolin to slice the beetroot into thin slices and place in a large bowl. Pour over the vinegar mixture and leave overnight, in the fridge. To make the pickled beetroot, place 1 litre/1¾ pint water, white wine vinegar, sugar, salt and star anise in a saucepan and bring to the boil. Peel the beetroot going around the beetroot, not down it, so it stays a smooth round shape, not an octagon. Use a wide mandolin to slice the beetroot into thin slices and place in a large bowl. Pour over the vinegar mixture and leave overnight, in the fridge. Drain the beetroot slices. In a line, overlap approximately 15 beetroot slices to form a long chain. Fold over and roll from right to left to shape into a rose head. Repeat until you have enough roses to cover the tart. Set aside. Drain the beetroot slices. In a line, overlap approximately 15 beetroot slices to form a long chain. Fold over and roll from right to left to shape into a rose head. Repeat until you have enough roses to cover the tart. Set aside. To make the tart cases, preheat the oven to 180C/160C Fan/Gas 4 and line a 22cm/8.6in tart tin with baking paper. Place the lined tart tin on a baking tray and brush the tart tin with garlic oil. To make the tart cases, preheat the oven to 180C/160C Fan/Gas 4 and line a 22cm/8.6in tart tin with baking paper. Place the lined tart tin on a baking tray and brush the tart tin with garlic oil. Brush both sides of each pastry sheet with the garlic oil and layer them on top of each other. Gently drape the pastry stack into the lined tin. Using the back of your palm to carefully push the pastry into the corners of the tin and up the sides. The pastry will have an organic shape. Put in the oven and bake for 20 minutes until golden and crisp. Brush both sides of each pastry sheet with the garlic oil and layer them on top of each other. Gently drape the pastry stack into the lined tin. Using the back of your palm to carefully push the pastry into the corners of the tin and up the sides. The pastry will have an organic shape. Put in the oven and bake for 20 minutes until golden and crisp. To make the dukkah, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Blend in a mini blender or in a pestle and mortar. Set aside. To make the dukkah, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Blend in a mini blender or in a pestle and mortar. Set aside. Meanwhile, to make the toasted pistachios, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Set aside. Meanwhile, to make the toasted pistachios, mix all of the ingredients together and place on a baking tray. Toast in the same oven for 10 minutes until golden. Set aside. To make the ricotta mixture, mix all of the ingredients together gently using a paddle in a mixer or food processor. Transfer to a piping bag. To make the ricotta mixture, mix all of the ingredients together gently using a paddle in a mixer or food processor. Transfer to a piping bag. To make the bitter leaves, separate and put in a large bowl of iced water. To make the bitter leaves, separate and put in a large bowl of iced water. To make the blood orange dressing, blend the blood orange juice and zest, vinegar, sugar and salt with 100g/3½oz water in a blender or food processor. Finish by mixing in the oil. To make the blood orange dressing, blend the blood orange juice and zest, vinegar, sugar and salt with 100g/3½oz water in a blender or food processor. Finish by mixing in the oil. To make the salad, mix the ingredients for the salad together with the bitter leaves and blood orange dressing in a large salad bowl. Scatter onto a wooden platter. To make the salad, mix the ingredients for the salad together with the bitter leaves and blood orange dressing in a large salad bowl. Scatter onto a wooden platter. To assemble the tart, pipe the ricotta mixture into the base of the tart case. Scatter the pistachios and dukkah on top and then scatter over the coriander. Place a beetroot rose in the middle then place them around the outside to fill the top of the tart. Garnish the tart with the marigold, pea shoots and perilla shoots. To assemble the tart, pipe the ricotta mixture into the base of the tart case. Scatter the pistachios and dukkah on top and then scatter over the coriander. Place a beetroot rose in the middle then place them around the outside to fill the top of the tart. Garnish the tart with the marigold, pea shoots and perilla shoots. Serve the tart with the salad on the side. Serve the tart with the salad on the side."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53ceb3bdbfd0cc015c1"
} | b981911ba7bfe104cc6b1dc09909bac457f593cdbb65446c3f225e6629a69862 | Steak frites recipe
An average of 4.8 out of 5 stars from 5 ratings Take a little trip to Paris with this classic steak frites recipe. Simple and delicious with a classic Parisian sauce and blood orange vinaigrette. 2 x 200g/7oz skirt steaks1 large Maris Piper potatoes, peeled and cut into 2cm chipsseasonal lettuce leaves 2 x 200g/7oz skirt steaks 1 large Maris Piper potatoes, peeled and cut into 2cm chips seasonal lettuce leaves 1 free-range egg yolk 15g/½oz Dijon mustard30ml/1fl oz blood orange vinegar or white wine vinegar1 lemon 150ml/¼ pt olive oil salt 1 free-range egg yolk 15g/½oz Dijon mustard 30ml/1fl oz blood orange vinegar or white wine vinegar 1 lemon 150ml/¼ pt olive oil salt 50g/1¾oz shallot, thinly sliced20g/1oz confit garlic250g/9oz unsalted butter1 tsp chervil, finely chopped 50g/1¾oz flat leaf parsley, finely chopped40g/1½ oz anchovy fillets, drained and chopped2 free-range egg yolks1 tsp Dijon mustard 50g/1¾oz shallot, thinly sliced 20g/1oz confit garlic 250g/9oz unsalted butter 1 tsp chervil, finely chopped 50g/1¾oz flat leaf parsley, finely chopped 40g/1½ oz anchovy fillets, drained and chopped 2 free-range egg yolks 1 tsp Dijon mustard Method Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp.Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later.To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutesServe the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes Serve the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette. Serve the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/steak_frites_93665",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Steak frites recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings Take a little trip to Paris with this classic steak frites recipe. Simple and delicious with a classic Parisian sauce and blood orange vinaigrette. 2 x 200g/7oz skirt steaks1 large Maris Piper potatoes, peeled and cut into 2cm chipsseasonal lettuce leaves 2 x 200g/7oz skirt steaks 1 large Maris Piper potatoes, peeled and cut into 2cm chips seasonal lettuce leaves 1 free-range egg yolk 15g/½oz Dijon mustard30ml/1fl oz blood orange vinegar or white wine vinegar1 lemon 150ml/¼ pt olive oil salt 1 free-range egg yolk 15g/½oz Dijon mustard 30ml/1fl oz blood orange vinegar or white wine vinegar 1 lemon 150ml/¼ pt olive oil salt 50g/1¾oz shallot, thinly sliced20g/1oz confit garlic250g/9oz unsalted butter1 tsp chervil, finely chopped 50g/1¾oz flat leaf parsley, finely chopped40g/1½ oz anchovy fillets, drained and chopped2 free-range egg yolks1 tsp Dijon mustard 50g/1¾oz shallot, thinly sliced 20g/1oz confit garlic 250g/9oz unsalted butter 1 tsp chervil, finely chopped 50g/1¾oz flat leaf parsley, finely chopped 40g/1½ oz anchovy fillets, drained and chopped 2 free-range egg yolks 1 tsp Dijon mustard Method Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp.Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later.To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutesServe the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Remove the steak from the fridge and set aside to bring to room temperature. It is essential that the steak is at room temperature before cooking. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Place the potatoes in a large pan and cover with salted water. Bring them to the boil and cook for about 4 minutes, or until a knife slips in but there is still a little resistance in the middle. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp. Strain in a colander, shake well to remove the water and ruffle the outside of the potatoes a little, this will help crisp them up. Place the potatoes in an air fryer and cook for 15 minutes, until crisp. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. Meanwhile, to make the blood orange vinaigrette, place the egg yolk, mustard, vinegar and freshly squeezed lemon juice in a small bowl. Whisk together, then add the olive oil and season with salt. Set aside for later. To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. To make the Parisian sauce, place the shallots in a pan with the garlic and 70g/2½oz of the butter. Gently melt on a medium heat to combine then add the rest of the butter until melted. Add the herbs (with stalks) and anchovies to the butter, stir together and remove from the heat. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. Blend the egg yolks together with the Dijon mustard in a blender. Reduce the speed and slowly pour in the herb butter mix to emulsify. Set aside for later. To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes To cook the steaks, brush one side of the steaks with a little oil. Place a griddle pan on a high heat, and once hot, place the oiled side of the steak onto the pan. Season the other side generously with salt and griddle for 3 minutes. Flip the steaks over, add a light sprinkling of salt and continue grilling for a further 2 minutes. Remove from the pan and allow to rest somewhere warm for 4 minutes Serve the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette. Serve the steaks with the fries, Parisian sauce and lettuce dressed with the vinaigrette."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53deb3bdbfd0cc015c2"
} | 99d4bff46a9197b1eed499d186fdcbbb1e9c4cafe6b9ad01e4dc9840e93a7345 | Cacao gateaux, sour rhubarb and vanilla caramel recipe
An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raw_cacao_gateaux_with_45898_16x9.jpg Kirk Haworth's winning dish for this year's Great British Menu. A creative vegan dessert with sour rhubarb, vanilla caramel and a rich chocolate gateaux. Congratulations Kirk! 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt 4 sticks rhubarb, cut into 1cm/½in slices500ml/18fl oz blood orange juice 10g ground hibiscus 4 sticks rhubarb, cut into 1cm/½in slices 500ml/18fl oz blood orange juice 10g ground hibiscus 226g/8oz coconut sugar 184g/6½oz coconut oil 174g/6oz maple syrup 100ml/3½fl oz oat cream 2 vanilla pods, seeds removed73g/2½oz cacao butterpinch salt 226g/8oz coconut sugar 184g/6½oz coconut oil 174g/6oz maple syrup 100ml/3½fl oz oat cream 2 vanilla pods, seeds removed 73g/2½oz cacao butter pinch salt 1 tsp raw cacao piece 250g/9oz macadamia nuts 250g/9oz chewy/dried sour cherries pinch freshly ground black pepper and sea salt 1 tsp raw cacao piece 250g/9oz macadamia nuts 250g/9oz chewy/dried sour cherries pinch freshly ground black pepper and sea salt Method To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours.Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Taste, then pour into a glass bowl and set in the fridge overnight, covered.To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft.Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving.To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries. To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours. To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours. Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Taste, then pour into a glass bowl and set in the fridge overnight, covered. Taste, then pour into a glass bowl and set in the fridge overnight, covered. To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft. To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft. Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving. Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving. To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/raw_cacao_gateaux_with_45898",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cacao gateaux, sour rhubarb and vanilla caramel recipe",
"content": "An average of 4.8 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raw_cacao_gateaux_with_45898_16x9.jpg Kirk Haworth's winning dish for this year's Great British Menu. A creative vegan dessert with sour rhubarb, vanilla caramel and a rich chocolate gateaux. Congratulations Kirk! 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt 384g/13½oz cashew nuts 500ml/18fl oz coconut milk 105g/3½oz coconut oil 120ml/4fl oz maple syrup 65g/2¼oz raw cacao powder 12g/½oz white miso pinch salt 4 sticks rhubarb, cut into 1cm/½in slices500ml/18fl oz blood orange juice 10g ground hibiscus 4 sticks rhubarb, cut into 1cm/½in slices 500ml/18fl oz blood orange juice 10g ground hibiscus 226g/8oz coconut sugar 184g/6½oz coconut oil 174g/6oz maple syrup 100ml/3½fl oz oat cream 2 vanilla pods, seeds removed73g/2½oz cacao butterpinch salt 226g/8oz coconut sugar 184g/6½oz coconut oil 174g/6oz maple syrup 100ml/3½fl oz oat cream 2 vanilla pods, seeds removed 73g/2½oz cacao butter pinch salt 1 tsp raw cacao piece 250g/9oz macadamia nuts 250g/9oz chewy/dried sour cherries pinch freshly ground black pepper and sea salt 1 tsp raw cacao piece 250g/9oz macadamia nuts 250g/9oz chewy/dried sour cherries pinch freshly ground black pepper and sea salt Method To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours.Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Taste, then pour into a glass bowl and set in the fridge overnight, covered.To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft.Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving.To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries. To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours. To make the gateaux, put the cashews in a bowl and cover with water. Leave to soak for 24 hours. Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Drain the water then add the cashews to a blender along with the coconut milk. Blend until smooth, for 5 minutes. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Add the remaining ingredients and blend for a further 3–5 minutes until silky smooth. Taste, then pour into a glass bowl and set in the fridge overnight, covered. Taste, then pour into a glass bowl and set in the fridge overnight, covered. To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft. To make the poached rhubarb, put all the ingredients into a saucepan over low heat. Bring to a low simmer for 2–3 minutes until the rhubarb is just poached and soft. Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving. Drain the rhubarb through a sieve and set aside, retaining the poaching liquor. Put the liquor back in the saucepan and reduce down to a syrup consistency, then fold in the cooked rhubarb, just before serving. To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. To make the caramel, add the coconut sugar, oil, maple syrup, oat cream and vanilla seeds into a pan over a low heat. Whisk continuously until the sugar dissolves, ensuring the liquid does not get hot, only warm. Once the sugar is dissolved slowly whisk in the cacao butter and a pinch of salt, leave to cool. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries. Place a spoonful of the gateaux onto four serving plates and top each with the poached rhubarb, reduced syrup, and raw caramel. Garnish with the raw cacao piece, grated on top, and the nuts and cherries."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53deb3bdbfd0cc015c3"
} | af11dee573535d05208e94cd065fff3393b3cf3389afbad1bf3fa017c0f9dfec | Baked rhubarb, financiers and crème pâtissière recipe
An average of 3.8 out of 5 stars from 4 ratings Yorkshire produce is given a French twist when baked rhubarb is served alongside financier cakes and crème pâtissière. 300ml/10fl oz full-fat milk 50g/1¾oz fresh root ginger, peeled and grated1 vanilla pod, split and seeds scraped 4g agar-agar4 free-range egg yolks50g/1¾oz caster sugar 20g/¾oz custard powder 100ml/3½fl oz double cream 300ml/10fl oz full-fat milk 50g/1¾oz fresh root ginger, peeled and grated 1 vanilla pod, split and seeds scraped 4g agar-agar 4 free-range egg yolks 50g/1¾oz caster sugar 20g/¾oz custard powder 100ml/3½fl oz double cream 300g/10½oz Yorkshire rhubarb, cut into 5cm/2in pieces80g/3oz demerara sugar 1 blood orange, zest and juice roasted almonds, grated, to decorate 300g/10½oz Yorkshire rhubarb, cut into 5cm/2in pieces 80g/3oz demerara sugar 1 blood orange, zest and juice roasted almonds, grated, to decorate 130g/4¾oz butter, plus extra for greasing180g/6¼oz caster sugar 50g/1¾oz plain flour 130g/4¾oz ground almonds 170g/6oz free-range egg whitesdemerara sugar, for sprinkling 130g/4¾oz butter, plus extra for greasing 180g/6¼oz caster sugar 50g/1¾oz plain flour 130g/4¾oz ground almonds 170g/6oz free-range egg whites demerara sugar, for sprinkling Method To make the crème pâtissière, place the milk and ginger in a bowl and leave in the fridge to infuse for a few hours. Heat the infused milk, vanilla and agar-agar in a saucepan until hot but not boiling. Beat the yolks, sugar and custard powder together in a bowl. Pour in half of the heated milk into the egg yolk mixture and whisk until smooth. Pour in the remaining hot milk. Transfer to a saucepan and gently cook over a low heat for 2–3 minutes, stirring all the time until very thick. Pour into a bowl, cover with cling film and leave to chill in the fridge until cold. Once cold, lightly whip the double cream then add to the milk mixture, whisking constantly. Keep in the fridge until needed. For the Yorkshire rhubarb, preheat the oven to 170C/150C Fan/Gas 4.Place the rhubarb in a roasting tin with the sugar, zest and juice. Mix well and cover the tin with tin foil. Bake for 15 minutes – the rhubarb should be soft but still holding its shape. Once cooled, remove from the tray and cut the rhubarb pieces in half. Reserve the baking juices from the rhubarb. To make the financiers, preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole mini muffin tin. Melt the butter in a small saucepan and cook gently until it turns a golden nutty brown. Leave to cool. Combine all of the dry ingredients in a bowl or a mixer and gently stir in the egg whites until a smooth mixture is achieved. Gradually pour in the butter, stirring constantly to mix. Grease each muffin hole and fill it three-quarters full with the mixture. Add a piece of rhubarb to the top of each financier and lightly sprinkle with demerara sugar. Bake for 10–12 minutes until caramelised on top. Remove from the oven, leave to cool for a few minutes in the tin and then transfer to a wire rack to cool. Drizzle the baked rhubarb and financiers with the reserved rhubarb juices, decorate with the grated almonds and serve with the crème pâtissière. To make the crème pâtissière, place the milk and ginger in a bowl and leave in the fridge to infuse for a few hours. To make the crème pâtissière, place the milk and ginger in a bowl and leave in the fridge to infuse for a few hours. Heat the infused milk, vanilla and agar-agar in a saucepan until hot but not boiling. Beat the yolks, sugar and custard powder together in a bowl. Pour in half of the heated milk into the egg yolk mixture and whisk until smooth. Pour in the remaining hot milk. Transfer to a saucepan and gently cook over a low heat for 2–3 minutes, stirring all the time until very thick. Pour into a bowl, cover with cling film and leave to chill in the fridge until cold. Once cold, lightly whip the double cream then add to the milk mixture, whisking constantly. Keep in the fridge until needed. Heat the infused milk, vanilla and agar-agar in a saucepan until hot but not boiling. Beat the yolks, sugar and custard powder together in a bowl. Pour in half of the heated milk into the egg yolk mixture and whisk until smooth. Pour in the remaining hot milk. Transfer to a saucepan and gently cook over a low heat for 2–3 minutes, stirring all the time until very thick. Pour into a bowl, cover with cling film and leave to chill in the fridge until cold. Once cold, lightly whip the double cream then add to the milk mixture, whisking constantly. Keep in the fridge until needed. For the Yorkshire rhubarb, preheat the oven to 170C/150C Fan/Gas 4. For the Yorkshire rhubarb, preheat the oven to 170C/150C Fan/Gas 4. Place the rhubarb in a roasting tin with the sugar, zest and juice. Mix well and cover the tin with tin foil. Bake for 15 minutes – the rhubarb should be soft but still holding its shape. Once cooled, remove from the tray and cut the rhubarb pieces in half. Reserve the baking juices from the rhubarb. Place the rhubarb in a roasting tin with the sugar, zest and juice. Mix well and cover the tin with tin foil. Bake for 15 minutes – the rhubarb should be soft but still holding its shape. Once cooled, remove from the tray and cut the rhubarb pieces in half. Reserve the baking juices from the rhubarb. To make the financiers, preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole mini muffin tin. To make the financiers, preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole mini muffin tin. Melt the butter in a small saucepan and cook gently until it turns a golden nutty brown. Leave to cool. Combine all of the dry ingredients in a bowl or a mixer and gently stir in the egg whites until a smooth mixture is achieved. Gradually pour in the butter, stirring constantly to mix. Melt the butter in a small saucepan and cook gently until it turns a golden nutty brown. Leave to cool. Combine all of the dry ingredients in a bowl or a mixer and gently stir in the egg whites until a smooth mixture is achieved. Gradually pour in the butter, stirring constantly to mix. Grease each muffin hole and fill it three-quarters full with the mixture. Add a piece of rhubarb to the top of each financier and lightly sprinkle with demerara sugar. Bake for 10–12 minutes until caramelised on top. Remove from the oven, leave to cool for a few minutes in the tin and then transfer to a wire rack to cool. Grease each muffin hole and fill it three-quarters full with the mixture. Add a piece of rhubarb to the top of each financier and lightly sprinkle with demerara sugar. Bake for 10–12 minutes until caramelised on top. Remove from the oven, leave to cool for a few minutes in the tin and then transfer to a wire rack to cool. Drizzle the baked rhubarb and financiers with the reserved rhubarb juices, decorate with the grated almonds and serve with the crème pâtissière. Drizzle the baked rhubarb and financiers with the reserved rhubarb juices, decorate with the grated almonds and serve with the crème pâtissière. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/baked_yorkshire_rhubarb_33868",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Baked rhubarb, financiers and crème pâtissière recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Yorkshire produce is given a French twist when baked rhubarb is served alongside financier cakes and crème pâtissière. 300ml/10fl oz full-fat milk 50g/1¾oz fresh root ginger, peeled and grated1 vanilla pod, split and seeds scraped 4g agar-agar4 free-range egg yolks50g/1¾oz caster sugar 20g/¾oz custard powder 100ml/3½fl oz double cream 300ml/10fl oz full-fat milk 50g/1¾oz fresh root ginger, peeled and grated 1 vanilla pod, split and seeds scraped 4g agar-agar 4 free-range egg yolks 50g/1¾oz caster sugar 20g/¾oz custard powder 100ml/3½fl oz double cream 300g/10½oz Yorkshire rhubarb, cut into 5cm/2in pieces80g/3oz demerara sugar 1 blood orange, zest and juice roasted almonds, grated, to decorate 300g/10½oz Yorkshire rhubarb, cut into 5cm/2in pieces 80g/3oz demerara sugar 1 blood orange, zest and juice roasted almonds, grated, to decorate 130g/4¾oz butter, plus extra for greasing180g/6¼oz caster sugar 50g/1¾oz plain flour 130g/4¾oz ground almonds 170g/6oz free-range egg whitesdemerara sugar, for sprinkling 130g/4¾oz butter, plus extra for greasing 180g/6¼oz caster sugar 50g/1¾oz plain flour 130g/4¾oz ground almonds 170g/6oz free-range egg whites demerara sugar, for sprinkling Method To make the crème pâtissière, place the milk and ginger in a bowl and leave in the fridge to infuse for a few hours. Heat the infused milk, vanilla and agar-agar in a saucepan until hot but not boiling. Beat the yolks, sugar and custard powder together in a bowl. Pour in half of the heated milk into the egg yolk mixture and whisk until smooth. Pour in the remaining hot milk. Transfer to a saucepan and gently cook over a low heat for 2–3 minutes, stirring all the time until very thick. Pour into a bowl, cover with cling film and leave to chill in the fridge until cold. Once cold, lightly whip the double cream then add to the milk mixture, whisking constantly. Keep in the fridge until needed. For the Yorkshire rhubarb, preheat the oven to 170C/150C Fan/Gas 4.Place the rhubarb in a roasting tin with the sugar, zest and juice. Mix well and cover the tin with tin foil. Bake for 15 minutes – the rhubarb should be soft but still holding its shape. Once cooled, remove from the tray and cut the rhubarb pieces in half. Reserve the baking juices from the rhubarb. To make the financiers, preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole mini muffin tin. Melt the butter in a small saucepan and cook gently until it turns a golden nutty brown. Leave to cool. Combine all of the dry ingredients in a bowl or a mixer and gently stir in the egg whites until a smooth mixture is achieved. Gradually pour in the butter, stirring constantly to mix. Grease each muffin hole and fill it three-quarters full with the mixture. Add a piece of rhubarb to the top of each financier and lightly sprinkle with demerara sugar. Bake for 10–12 minutes until caramelised on top. Remove from the oven, leave to cool for a few minutes in the tin and then transfer to a wire rack to cool. Drizzle the baked rhubarb and financiers with the reserved rhubarb juices, decorate with the grated almonds and serve with the crème pâtissière. To make the crème pâtissière, place the milk and ginger in a bowl and leave in the fridge to infuse for a few hours. To make the crème pâtissière, place the milk and ginger in a bowl and leave in the fridge to infuse for a few hours. Heat the infused milk, vanilla and agar-agar in a saucepan until hot but not boiling. Beat the yolks, sugar and custard powder together in a bowl. Pour in half of the heated milk into the egg yolk mixture and whisk until smooth. Pour in the remaining hot milk. Transfer to a saucepan and gently cook over a low heat for 2–3 minutes, stirring all the time until very thick. Pour into a bowl, cover with cling film and leave to chill in the fridge until cold. Once cold, lightly whip the double cream then add to the milk mixture, whisking constantly. Keep in the fridge until needed. Heat the infused milk, vanilla and agar-agar in a saucepan until hot but not boiling. Beat the yolks, sugar and custard powder together in a bowl. Pour in half of the heated milk into the egg yolk mixture and whisk until smooth. Pour in the remaining hot milk. Transfer to a saucepan and gently cook over a low heat for 2–3 minutes, stirring all the time until very thick. Pour into a bowl, cover with cling film and leave to chill in the fridge until cold. Once cold, lightly whip the double cream then add to the milk mixture, whisking constantly. Keep in the fridge until needed. For the Yorkshire rhubarb, preheat the oven to 170C/150C Fan/Gas 4. For the Yorkshire rhubarb, preheat the oven to 170C/150C Fan/Gas 4. Place the rhubarb in a roasting tin with the sugar, zest and juice. Mix well and cover the tin with tin foil. Bake for 15 minutes – the rhubarb should be soft but still holding its shape. Once cooled, remove from the tray and cut the rhubarb pieces in half. Reserve the baking juices from the rhubarb. Place the rhubarb in a roasting tin with the sugar, zest and juice. Mix well and cover the tin with tin foil. Bake for 15 minutes – the rhubarb should be soft but still holding its shape. Once cooled, remove from the tray and cut the rhubarb pieces in half. Reserve the baking juices from the rhubarb. To make the financiers, preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole mini muffin tin. To make the financiers, preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole mini muffin tin. Melt the butter in a small saucepan and cook gently until it turns a golden nutty brown. Leave to cool. Combine all of the dry ingredients in a bowl or a mixer and gently stir in the egg whites until a smooth mixture is achieved. Gradually pour in the butter, stirring constantly to mix. Melt the butter in a small saucepan and cook gently until it turns a golden nutty brown. Leave to cool. Combine all of the dry ingredients in a bowl or a mixer and gently stir in the egg whites until a smooth mixture is achieved. Gradually pour in the butter, stirring constantly to mix. Grease each muffin hole and fill it three-quarters full with the mixture. Add a piece of rhubarb to the top of each financier and lightly sprinkle with demerara sugar. Bake for 10–12 minutes until caramelised on top. Remove from the oven, leave to cool for a few minutes in the tin and then transfer to a wire rack to cool. Grease each muffin hole and fill it three-quarters full with the mixture. Add a piece of rhubarb to the top of each financier and lightly sprinkle with demerara sugar. Bake for 10–12 minutes until caramelised on top. Remove from the oven, leave to cool for a few minutes in the tin and then transfer to a wire rack to cool. Drizzle the baked rhubarb and financiers with the reserved rhubarb juices, decorate with the grated almonds and serve with the crème pâtissière. Drizzle the baked rhubarb and financiers with the reserved rhubarb juices, decorate with the grated almonds and serve with the crème pâtissière."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53deb3bdbfd0cc015c4"
} | 7b10d3ebf71bf5659ecdd76783225863b27dca755ffc4503ad8753c0a418993e | Candy beetroot and blood orange salad recipe
Candy beetroot and blood orange salad with ewe’s cheese An average of 3.5 out of 5 stars from 2 ratings A stunning, vibrant salad that’s perfect for impressing dinner guests. 100ml/3½fl oz white wine vinegar60g/2¼oz caster sugar1 star anise1 banana shallot, finely chopped1 tbsp shallot pickle liquor, from above3 tsp salt500g/1lb 2oz candy stripe beetroot 1 tbsp white balsamic vinegar1 blood orange, segmented4 tbsp toasted pistachios½ lemon, zest only 100ml/3½fl oz white wine vinegar 60g/2¼oz caster sugar 1 star anise 1 banana shallot, finely chopped 1 tbsp shallot pickle liquor, from above 3 tsp salt 500g/1lb 2oz candy stripe beetroot 1 tbsp white balsamic vinegar 1 blood orange, segmented 4 tbsp toasted pistachios ½ lemon, zest only 2 lemons, juice only20ml/¾fl oz Chardonnay vinegar1 tsp caster sugar1 tsp salt200ml/7fl oz extra virgin olive oil 2 lemons, juice only 20ml/¾fl oz Chardonnay vinegar 1 tsp caster sugar 1 tsp salt 200ml/7fl oz extra virgin olive oil 250g/9oz soft ewe’s milk cheese, at room temperature250g/9oz strained Greek-style yoghurtselection edible flowers, including marigolds (optional) 250g/9oz soft ewe’s milk cheese, at room temperature 250g/9oz strained Greek-style yoghurt selection edible flowers, including marigolds (optional) Method To make the salad, place the white wine vinegar, 300ml/10fl oz water, sugar, star anise and 2 teaspoons of the salt in a pan and bring to the boil, then remove from the heat and allow to cool slightly. Bring a pan of salted water to the boil and cook the shallot for 10 seconds, then drain and plunge into the pickle liquor. Leave overnight. Preheat the oven to 190C/170C Fan/Gas 5.To make the dressing, mix together the lemon juice, vinegar, 20ml/¾fl oz water, sugar and salt in a food processor and gradually add the oil while running to emulsify. Set aside. To make the salad, wrap the beetroots in kitchen foil and bake in the oven for 1–1½ hours, until tender. Allow to cool slightly then peel and cut into 2cm/1in pieces and dress with a tablespoon of the lemon dressing, the white balsamic and a teaspoon of the salt. Place the prepared beetroots in a large bowl. Strain the shallots and add them to the bowl, along with a tablespoon of the pickle liquor. Add the blood orange, lovage and pistachios and lemon zest and mix well. Just before serving, dress the salad with the remaining lemon dressing.To serve, mix the ewe’s milk cheese with the yoghurt and spread some into the base of each serving bowl. Top each bowl with some of the beetroot salad and scatter over the flowers, if using. To make the salad, place the white wine vinegar, 300ml/10fl oz water, sugar, star anise and 2 teaspoons of the salt in a pan and bring to the boil, then remove from the heat and allow to cool slightly. To make the salad, place the white wine vinegar, 300ml/10fl oz water, sugar, star anise and 2 teaspoons of the salt in a pan and bring to the boil, then remove from the heat and allow to cool slightly. Bring a pan of salted water to the boil and cook the shallot for 10 seconds, then drain and plunge into the pickle liquor. Leave overnight. Bring a pan of salted water to the boil and cook the shallot for 10 seconds, then drain and plunge into the pickle liquor. Leave overnight. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the dressing, mix together the lemon juice, vinegar, 20ml/¾fl oz water, sugar and salt in a food processor and gradually add the oil while running to emulsify. Set aside. To make the dressing, mix together the lemon juice, vinegar, 20ml/¾fl oz water, sugar and salt in a food processor and gradually add the oil while running to emulsify. Set aside. To make the salad, wrap the beetroots in kitchen foil and bake in the oven for 1–1½ hours, until tender. Allow to cool slightly then peel and cut into 2cm/1in pieces and dress with a tablespoon of the lemon dressing, the white balsamic and a teaspoon of the salt. To make the salad, wrap the beetroots in kitchen foil and bake in the oven for 1–1½ hours, until tender. Allow to cool slightly then peel and cut into 2cm/1in pieces and dress with a tablespoon of the lemon dressing, the white balsamic and a teaspoon of the salt. Place the prepared beetroots in a large bowl. Strain the shallots and add them to the bowl, along with a tablespoon of the pickle liquor. Add the blood orange, lovage and pistachios and lemon zest and mix well. Just before serving, dress the salad with the remaining lemon dressing. Place the prepared beetroots in a large bowl. Strain the shallots and add them to the bowl, along with a tablespoon of the pickle liquor. Add the blood orange, lovage and pistachios and lemon zest and mix well. Just before serving, dress the salad with the remaining lemon dressing. To serve, mix the ewe’s milk cheese with the yoghurt and spread some into the base of each serving bowl. Top each bowl with some of the beetroot salad and scatter over the flowers, if using. To serve, mix the ewe’s milk cheese with the yoghurt and spread some into the base of each serving bowl. Top each bowl with some of the beetroot salad and scatter over the flowers, if using. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/candy_beetroot_shallot_09497",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Candy beetroot and blood orange salad recipe",
"content": "Candy beetroot and blood orange salad with ewe’s cheese An average of 3.5 out of 5 stars from 2 ratings A stunning, vibrant salad that’s perfect for impressing dinner guests. 100ml/3½fl oz white wine vinegar60g/2¼oz caster sugar1 star anise1 banana shallot, finely chopped1 tbsp shallot pickle liquor, from above3 tsp salt500g/1lb 2oz candy stripe beetroot 1 tbsp white balsamic vinegar1 blood orange, segmented4 tbsp toasted pistachios½ lemon, zest only 100ml/3½fl oz white wine vinegar 60g/2¼oz caster sugar 1 star anise 1 banana shallot, finely chopped 1 tbsp shallot pickle liquor, from above 3 tsp salt 500g/1lb 2oz candy stripe beetroot 1 tbsp white balsamic vinegar 1 blood orange, segmented 4 tbsp toasted pistachios ½ lemon, zest only 2 lemons, juice only20ml/¾fl oz Chardonnay vinegar1 tsp caster sugar1 tsp salt200ml/7fl oz extra virgin olive oil 2 lemons, juice only 20ml/¾fl oz Chardonnay vinegar 1 tsp caster sugar 1 tsp salt 200ml/7fl oz extra virgin olive oil 250g/9oz soft ewe’s milk cheese, at room temperature250g/9oz strained Greek-style yoghurtselection edible flowers, including marigolds (optional) 250g/9oz soft ewe’s milk cheese, at room temperature 250g/9oz strained Greek-style yoghurt selection edible flowers, including marigolds (optional) Method To make the salad, place the white wine vinegar, 300ml/10fl oz water, sugar, star anise and 2 teaspoons of the salt in a pan and bring to the boil, then remove from the heat and allow to cool slightly. Bring a pan of salted water to the boil and cook the shallot for 10 seconds, then drain and plunge into the pickle liquor. Leave overnight. Preheat the oven to 190C/170C Fan/Gas 5.To make the dressing, mix together the lemon juice, vinegar, 20ml/¾fl oz water, sugar and salt in a food processor and gradually add the oil while running to emulsify. Set aside. To make the salad, wrap the beetroots in kitchen foil and bake in the oven for 1–1½ hours, until tender. Allow to cool slightly then peel and cut into 2cm/1in pieces and dress with a tablespoon of the lemon dressing, the white balsamic and a teaspoon of the salt. Place the prepared beetroots in a large bowl. Strain the shallots and add them to the bowl, along with a tablespoon of the pickle liquor. Add the blood orange, lovage and pistachios and lemon zest and mix well. Just before serving, dress the salad with the remaining lemon dressing.To serve, mix the ewe’s milk cheese with the yoghurt and spread some into the base of each serving bowl. Top each bowl with some of the beetroot salad and scatter over the flowers, if using. To make the salad, place the white wine vinegar, 300ml/10fl oz water, sugar, star anise and 2 teaspoons of the salt in a pan and bring to the boil, then remove from the heat and allow to cool slightly. To make the salad, place the white wine vinegar, 300ml/10fl oz water, sugar, star anise and 2 teaspoons of the salt in a pan and bring to the boil, then remove from the heat and allow to cool slightly. Bring a pan of salted water to the boil and cook the shallot for 10 seconds, then drain and plunge into the pickle liquor. Leave overnight. Bring a pan of salted water to the boil and cook the shallot for 10 seconds, then drain and plunge into the pickle liquor. Leave overnight. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. To make the dressing, mix together the lemon juice, vinegar, 20ml/¾fl oz water, sugar and salt in a food processor and gradually add the oil while running to emulsify. Set aside. To make the dressing, mix together the lemon juice, vinegar, 20ml/¾fl oz water, sugar and salt in a food processor and gradually add the oil while running to emulsify. Set aside. To make the salad, wrap the beetroots in kitchen foil and bake in the oven for 1–1½ hours, until tender. Allow to cool slightly then peel and cut into 2cm/1in pieces and dress with a tablespoon of the lemon dressing, the white balsamic and a teaspoon of the salt. To make the salad, wrap the beetroots in kitchen foil and bake in the oven for 1–1½ hours, until tender. Allow to cool slightly then peel and cut into 2cm/1in pieces and dress with a tablespoon of the lemon dressing, the white balsamic and a teaspoon of the salt. Place the prepared beetroots in a large bowl. Strain the shallots and add them to the bowl, along with a tablespoon of the pickle liquor. Add the blood orange, lovage and pistachios and lemon zest and mix well. Just before serving, dress the salad with the remaining lemon dressing. Place the prepared beetroots in a large bowl. Strain the shallots and add them to the bowl, along with a tablespoon of the pickle liquor. Add the blood orange, lovage and pistachios and lemon zest and mix well. Just before serving, dress the salad with the remaining lemon dressing. To serve, mix the ewe’s milk cheese with the yoghurt and spread some into the base of each serving bowl. Top each bowl with some of the beetroot salad and scatter over the flowers, if using. To serve, mix the ewe’s milk cheese with the yoghurt and spread some into the base of each serving bowl. Top each bowl with some of the beetroot salad and scatter over the flowers, if using."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53deb3bdbfd0cc015c5"
} | c25853d4e713221e9970967b16d47ea0101a7ac88c29f7638c027afb17275858 | Olly Smith's daiquiri recipe
Blood orange and grapefruit daiquiri An average of 5.0 out of 5 stars from 1 rating This simple daiquiri makes a lovely celebration cocktail, perfect for Christmas! 100g/3½oz caster sugar100ml/3½fl oz red wine 100g/3½oz caster sugar 100ml/3½fl oz red wine 60ml/2½fl oz aged rum22.5ml/1fl oz freshly squeezed blood orange juice22.5ml/1fl oz freshly squeezed grapefruit juice7.5ml/¼fl oz red wine syrup 1 tsp soft brown sugar1 orange peel, twisted 60ml/2½fl oz aged rum 22.5ml/1fl oz freshly squeezed blood orange juice 22.5ml/1fl oz freshly squeezed grapefruit juice 7.5ml/¼fl oz red wine syrup 1 tsp soft brown sugar 1 orange peel, twisted Method To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist. To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/daiquiri_47250",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Olly Smith's daiquiri recipe",
"content": "Blood orange and grapefruit daiquiri An average of 5.0 out of 5 stars from 1 rating This simple daiquiri makes a lovely celebration cocktail, perfect for Christmas! 100g/3½oz caster sugar100ml/3½fl oz red wine 100g/3½oz caster sugar 100ml/3½fl oz red wine 60ml/2½fl oz aged rum22.5ml/1fl oz freshly squeezed blood orange juice22.5ml/1fl oz freshly squeezed grapefruit juice7.5ml/¼fl oz red wine syrup 1 tsp soft brown sugar1 orange peel, twisted 60ml/2½fl oz aged rum 22.5ml/1fl oz freshly squeezed blood orange juice 22.5ml/1fl oz freshly squeezed grapefruit juice 7.5ml/¼fl oz red wine syrup 1 tsp soft brown sugar 1 orange peel, twisted Method To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist. To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the red wine syrup, add the red wine and sugar to a pan and stir well. Heat gently to a simmer and stir until until the sugar has fully dissolved. Remove from the heat. Leave to cool before using a funnel to pour the mixture into a clean glass bottle. You can store the syrup in the fridge for up to a month. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist. To make the daiquiri, fill a shaker with ice cubes. Add all the ingredients. Shake vigorously until the shaker is frosted. Strain into a chilled glass and garnish with an orange twist."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53eeb3bdbfd0cc015c6"
} | 473abe8e5f0e534c6b2d0776a684fcad621b3fc87d4a671328df44ac4f826b0c | Blood orange Halloween pumpkin pie recipe
Put all the pecan nuts for the pastry and the meringue in a food processor and blend until fine. Weigh out 15g/½oz for the pastry and set aside the remainder.For the pastry, add the flour, salt and butter to the food processor. Tip in the pecan nuts and pulse until the ingredients are combined and resemble breadcrumbs. Add a tablespoon of cold water and pulse again. Keep adding more water a tablespoon at a time until the mixture comes together as a dough. Tip out the dough onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and refrigerate for 10–15 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie dish.For the filling, lightly beat the eggs in a large mixing bowl. Add the pumpkin purée, sugar, cinnamon, orange zest and juice. Beat until combined. Pour in the evaporated milk and then blend everything together using a handheld blender. Set aside.Roll out the dough on a lightly floured work surface until 5mm/¼in thick. Line the pie dish with the pastry, taking care to push the pastry into the edges. Leave any excess overhanging and lightly prick the base using a fork (do not go through to the tin). Place on a baking tray.Cover the pastry with baking paper and fill with ceramic baking beads or uncooked rice. Bake on the middle shelf for 10 minutes or until the pastry is dry. Remove from the oven and trim any excess pastry so that they are no higher than the pie tin.Pour in the filling so that only 5mm/¼in of the pastry can be seen at the top.Increase the oven temperature to 200C/180C Fan/Gas 6. Bake the pie in the centre of the oven for 15 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 30 minutes or until the filling is firm (a slight wobble in the centre is fine).For the meringue, put the egg whites in the bowl of a large freestanding mixer fitted with a whisk attachment (you can also use a mixing bowl and a hand mixer, but it is much easier and safer to add the syrup when you have both hands free). Place the sugar and 100ml/3½fl oz water in a saucepan. Place over a low heat and use a sugar thermometer to measure the temperature of the syrup. When the syrup mixture reaches 100C, begin whisking the egg whites.When the syrup reaches 116C, remove it from the heat. With the motor running, slowly pour the syrup down the side of the bowl into the mixer, taking care not to touch the whisk as it may splash. Continue to whisk until shiny and stiff peaks form when the whisk is removed.Fold the reserved ground pecans into the meringue using a large metal spoon. After baking, leave the pie to cool in the tin for 5 minutes. Spoon the meringue onto the pie and use a palette knife to smooth into a dome. Use a chef’s blowtorch to brown the top of the meringue.For the syrup, combine the orange juice and sugar in a saucepan and bring to the boil. Measure the temperature using a sugar thermometer and when it reaches 114C remove it from the heat. To decorate the pie, dip a fork into the caramel and carefully drizzle over the pie in a cross-hatch pattern (melted sugar is very hot – take care not to burn yourself). Serve the pie warm. Put all the pecan nuts for the pastry and the meringue in a food processor and blend until fine. Weigh out 15g/½oz for the pastry and set aside the remainder. Put all the pecan nuts for the pastry and the meringue in a food processor and blend until fine. Weigh out 15g/½oz for the pastry and set aside the remainder. For the pastry, add the flour, salt and butter to the food processor. Tip in the pecan nuts and pulse until the ingredients are combined and resemble breadcrumbs. Add a tablespoon of cold water and pulse again. Keep adding more water a tablespoon at a time until the mixture comes together as a dough. For the pastry, add the flour, salt and butter to the food processor. Tip in the pecan nuts and pulse until the ingredients are combined and resemble breadcrumbs. Add a tablespoon of cold water and pulse again. Keep adding more water a tablespoon at a time until the mixture comes together as a dough. Tip out the dough onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and refrigerate for 10–15 minutes. Tip out the dough onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and refrigerate for 10–15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie dish. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie dish. For the filling, lightly beat the eggs in a large mixing bowl. Add the pumpkin purée, sugar, cinnamon, orange zest and juice. Beat until combined. Pour in the evaporated milk and then blend everything together using a handheld blender. Set aside. For the filling, lightly beat the eggs in a large mixing bowl. Add the pumpkin purée, sugar, cinnamon, orange zest and juice. Beat until combined. Pour in the evaporated milk and then blend everything together using a handheld blender. Set aside. Roll out the dough on a lightly floured work surface until 5mm/¼in thick. Line the pie dish with the pastry, taking care to push the pastry into the edges. Leave any excess overhanging and lightly prick the base using a fork (do not go through to the tin). Place on a baking tray. Roll out the dough on a lightly floured work surface until 5mm/¼in thick. Line the pie dish with the pastry, taking care to push the pastry into the edges. Leave any excess overhanging and lightly prick the base using a fork (do not go through to the tin). Place on a baking tray. Cover the pastry with baking paper and fill with ceramic baking beads or uncooked rice. Bake on the middle shelf for 10 minutes or until the pastry is dry. Remove from the oven and trim any excess pastry so that they are no higher than the pie tin. Cover the pastry with baking paper and fill with ceramic baking beads or uncooked rice. Bake on the middle shelf for 10 minutes or until the pastry is dry. Remove from the oven and trim any excess pastry so that they are no higher than the pie tin. Pour in the filling so that only 5mm/¼in of the pastry can be seen at the top. Pour in the filling so that only 5mm/¼in of the pastry can be seen at the top. Increase the oven temperature to 200C/180C Fan/Gas 6. Bake the pie in the centre of the oven for 15 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 30 minutes or until the filling is firm (a slight wobble in the centre is fine). Increase the oven temperature to 200C/180C Fan/Gas 6. Bake the pie in the centre of the oven for 15 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 30 minutes or until the filling is firm (a slight wobble in the centre is fine). For the meringue, put the egg whites in the bowl of a large freestanding mixer fitted with a whisk attachment (you can also use a mixing bowl and a hand mixer, but it is much easier and safer to add the syrup when you have both hands free). Place the sugar and 100ml/3½fl oz water in a saucepan. Place over a low heat and use a sugar thermometer to measure the temperature of the syrup. When the syrup mixture reaches 100C, begin whisking the egg whites. For the meringue, put the egg whites in the bowl of a large freestanding mixer fitted with a whisk attachment (you can also use a mixing bowl and a hand mixer, but it is much easier and safer to add the syrup when you have both hands free). Place the sugar and 100ml/3½fl oz water in a saucepan. Place over a low heat and use a sugar thermometer to measure the temperature of the syrup. When the syrup mixture reaches 100C, begin whisking the egg whites. When the syrup reaches 116C, remove it from the heat. With the motor running, slowly pour the syrup down the side of the bowl into the mixer, taking care not to touch the whisk as it may splash. Continue to whisk until shiny and stiff peaks form when the whisk is removed. When the syrup reaches 116C, remove it from the heat. With the motor running, slowly pour the syrup down the side of the bowl into the mixer, taking care not to touch the whisk as it may splash. Continue to whisk until shiny and stiff peaks form when the whisk is removed. Fold the reserved ground pecans into the meringue using a large metal spoon. Fold the reserved ground pecans into the meringue using a large metal spoon. After baking, leave the pie to cool in the tin for 5 minutes. Spoon the meringue onto the pie and use a palette knife to smooth into a dome. Use a chef’s blowtorch to brown the top of the meringue. After baking, leave the pie to cool in the tin for 5 minutes. Spoon the meringue onto the pie and use a palette knife to smooth into a dome. Use a chef’s blowtorch to brown the top of the meringue. For the syrup, combine the orange juice and sugar in a saucepan and bring to the boil. Measure the temperature using a sugar thermometer and when it reaches 114C remove it from the heat. To decorate the pie, dip a fork into the caramel and carefully drizzle over the pie in a cross-hatch pattern (melted sugar is very hot – take care not to burn yourself). Serve the pie warm. For the syrup, combine the orange juice and sugar in a saucepan and bring to the boil. Measure the temperature using a sugar thermometer and when it reaches 114C remove it from the heat. To decorate the pie, dip a fork into the caramel and carefully drizzle over the pie in a cross-hatch pattern (melted sugar is very hot – take care not to burn yourself). Serve the pie warm. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/blood_orange_halloween_70269",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Blood orange Halloween pumpkin pie recipe",
"content": "Put all the pecan nuts for the pastry and the meringue in a food processor and blend until fine. Weigh out 15g/½oz for the pastry and set aside the remainder.For the pastry, add the flour, salt and butter to the food processor. Tip in the pecan nuts and pulse until the ingredients are combined and resemble breadcrumbs. Add a tablespoon of cold water and pulse again. Keep adding more water a tablespoon at a time until the mixture comes together as a dough. Tip out the dough onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and refrigerate for 10–15 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie dish.For the filling, lightly beat the eggs in a large mixing bowl. Add the pumpkin purée, sugar, cinnamon, orange zest and juice. Beat until combined. Pour in the evaporated milk and then blend everything together using a handheld blender. Set aside.Roll out the dough on a lightly floured work surface until 5mm/¼in thick. Line the pie dish with the pastry, taking care to push the pastry into the edges. Leave any excess overhanging and lightly prick the base using a fork (do not go through to the tin). Place on a baking tray.Cover the pastry with baking paper and fill with ceramic baking beads or uncooked rice. Bake on the middle shelf for 10 minutes or until the pastry is dry. Remove from the oven and trim any excess pastry so that they are no higher than the pie tin.Pour in the filling so that only 5mm/¼in of the pastry can be seen at the top.Increase the oven temperature to 200C/180C Fan/Gas 6. Bake the pie in the centre of the oven for 15 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 30 minutes or until the filling is firm (a slight wobble in the centre is fine).For the meringue, put the egg whites in the bowl of a large freestanding mixer fitted with a whisk attachment (you can also use a mixing bowl and a hand mixer, but it is much easier and safer to add the syrup when you have both hands free). Place the sugar and 100ml/3½fl oz water in a saucepan. Place over a low heat and use a sugar thermometer to measure the temperature of the syrup. When the syrup mixture reaches 100C, begin whisking the egg whites.When the syrup reaches 116C, remove it from the heat. With the motor running, slowly pour the syrup down the side of the bowl into the mixer, taking care not to touch the whisk as it may splash. Continue to whisk until shiny and stiff peaks form when the whisk is removed.Fold the reserved ground pecans into the meringue using a large metal spoon. After baking, leave the pie to cool in the tin for 5 minutes. Spoon the meringue onto the pie and use a palette knife to smooth into a dome. Use a chef’s blowtorch to brown the top of the meringue.For the syrup, combine the orange juice and sugar in a saucepan and bring to the boil. Measure the temperature using a sugar thermometer and when it reaches 114C remove it from the heat. To decorate the pie, dip a fork into the caramel and carefully drizzle over the pie in a cross-hatch pattern (melted sugar is very hot – take care not to burn yourself). Serve the pie warm. Put all the pecan nuts for the pastry and the meringue in a food processor and blend until fine. Weigh out 15g/½oz for the pastry and set aside the remainder. Put all the pecan nuts for the pastry and the meringue in a food processor and blend until fine. Weigh out 15g/½oz for the pastry and set aside the remainder. For the pastry, add the flour, salt and butter to the food processor. Tip in the pecan nuts and pulse until the ingredients are combined and resemble breadcrumbs. Add a tablespoon of cold water and pulse again. Keep adding more water a tablespoon at a time until the mixture comes together as a dough. For the pastry, add the flour, salt and butter to the food processor. Tip in the pecan nuts and pulse until the ingredients are combined and resemble breadcrumbs. Add a tablespoon of cold water and pulse again. Keep adding more water a tablespoon at a time until the mixture comes together as a dough. Tip out the dough onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and refrigerate for 10–15 minutes. Tip out the dough onto a lightly floured work surface and knead lightly until smooth. Wrap in cling film and refrigerate for 10–15 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie dish. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in pie dish. For the filling, lightly beat the eggs in a large mixing bowl. Add the pumpkin purée, sugar, cinnamon, orange zest and juice. Beat until combined. Pour in the evaporated milk and then blend everything together using a handheld blender. Set aside. For the filling, lightly beat the eggs in a large mixing bowl. Add the pumpkin purée, sugar, cinnamon, orange zest and juice. Beat until combined. Pour in the evaporated milk and then blend everything together using a handheld blender. Set aside. Roll out the dough on a lightly floured work surface until 5mm/¼in thick. Line the pie dish with the pastry, taking care to push the pastry into the edges. Leave any excess overhanging and lightly prick the base using a fork (do not go through to the tin). Place on a baking tray. Roll out the dough on a lightly floured work surface until 5mm/¼in thick. Line the pie dish with the pastry, taking care to push the pastry into the edges. Leave any excess overhanging and lightly prick the base using a fork (do not go through to the tin). Place on a baking tray. Cover the pastry with baking paper and fill with ceramic baking beads or uncooked rice. Bake on the middle shelf for 10 minutes or until the pastry is dry. Remove from the oven and trim any excess pastry so that they are no higher than the pie tin. Cover the pastry with baking paper and fill with ceramic baking beads or uncooked rice. Bake on the middle shelf for 10 minutes or until the pastry is dry. Remove from the oven and trim any excess pastry so that they are no higher than the pie tin. Pour in the filling so that only 5mm/¼in of the pastry can be seen at the top. Pour in the filling so that only 5mm/¼in of the pastry can be seen at the top. Increase the oven temperature to 200C/180C Fan/Gas 6. Bake the pie in the centre of the oven for 15 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 30 minutes or until the filling is firm (a slight wobble in the centre is fine). Increase the oven temperature to 200C/180C Fan/Gas 6. Bake the pie in the centre of the oven for 15 minutes. Turn the oven down to 160C/140C Fan/Gas 3 and bake for a further 30 minutes or until the filling is firm (a slight wobble in the centre is fine). For the meringue, put the egg whites in the bowl of a large freestanding mixer fitted with a whisk attachment (you can also use a mixing bowl and a hand mixer, but it is much easier and safer to add the syrup when you have both hands free). Place the sugar and 100ml/3½fl oz water in a saucepan. Place over a low heat and use a sugar thermometer to measure the temperature of the syrup. When the syrup mixture reaches 100C, begin whisking the egg whites. For the meringue, put the egg whites in the bowl of a large freestanding mixer fitted with a whisk attachment (you can also use a mixing bowl and a hand mixer, but it is much easier and safer to add the syrup when you have both hands free). Place the sugar and 100ml/3½fl oz water in a saucepan. Place over a low heat and use a sugar thermometer to measure the temperature of the syrup. When the syrup mixture reaches 100C, begin whisking the egg whites. When the syrup reaches 116C, remove it from the heat. With the motor running, slowly pour the syrup down the side of the bowl into the mixer, taking care not to touch the whisk as it may splash. Continue to whisk until shiny and stiff peaks form when the whisk is removed. When the syrup reaches 116C, remove it from the heat. With the motor running, slowly pour the syrup down the side of the bowl into the mixer, taking care not to touch the whisk as it may splash. Continue to whisk until shiny and stiff peaks form when the whisk is removed. Fold the reserved ground pecans into the meringue using a large metal spoon. Fold the reserved ground pecans into the meringue using a large metal spoon. After baking, leave the pie to cool in the tin for 5 minutes. Spoon the meringue onto the pie and use a palette knife to smooth into a dome. Use a chef’s blowtorch to brown the top of the meringue. After baking, leave the pie to cool in the tin for 5 minutes. Spoon the meringue onto the pie and use a palette knife to smooth into a dome. Use a chef’s blowtorch to brown the top of the meringue. For the syrup, combine the orange juice and sugar in a saucepan and bring to the boil. Measure the temperature using a sugar thermometer and when it reaches 114C remove it from the heat. To decorate the pie, dip a fork into the caramel and carefully drizzle over the pie in a cross-hatch pattern (melted sugar is very hot – take care not to burn yourself). Serve the pie warm. For the syrup, combine the orange juice and sugar in a saucepan and bring to the boil. Measure the temperature using a sugar thermometer and when it reaches 114C remove it from the heat. To decorate the pie, dip a fork into the caramel and carefully drizzle over the pie in a cross-hatch pattern (melted sugar is very hot – take care not to burn yourself). Serve the pie warm."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53eeb3bdbfd0cc015c7"
} | 0374122f6a3ca846f1890892048ce5314e27f45807c97f208d281903f1bc0e6b | Harissa-roasted monkfish with blood orange, sumac, pomegranate and za'atar flatbread recipe
An average of 5.0 out of 5 stars from 1 rating This recipe needs quiet a bit of advance preparation, but then it's an easy assembly job – perfect for feeding friends. 1 tbsp crème fraîche1 tbsp harissa 1 lemon, juice only600g/1lb 5oz monkfish fillets 1 tbsp crème fraîche 1 tbsp harissa 1 lemon, juice only 600g/1lb 5oz monkfish fillets 350g/12oz plain flour1 tsp salt2 tsp fresh yeast300ml/½ pint warm waterpinch sugar120ml/4¼oz plain yoghurt150ml/¼ pint olive oil 350g/12oz plain flour 1 tsp salt 2 tsp fresh yeast 300ml/½ pint warm water pinch sugar 120ml/4¼oz plain yoghurt 150ml/¼ pint olive oil 1 pomegranate, seeds removed1 bunch fresh mint1 bunch fresh coriander2 blood oranges, segmented, juice reserved2–3 tsp sumac, to taste2 tbsp pomegranate molasses3 tbsp olive oil 1 pomegranate, seeds removed 1 bunch fresh mint 1 bunch fresh coriander 2 blood oranges, segmented, juice reserved 2–3 tsp sumac, to taste 2 tbsp pomegranate molasses 3 tbsp olive oil 2 tsp sesame seeds2 tsp dried oregano2 tsp dried marjoram2 tsp sumac1 tsp salt2 tsp cumin3–4 tbsp extra virgin olive oil 2 tsp sesame seeds 2 tsp dried oregano 2 tsp dried marjoram 2 tsp sumac 1 tsp salt 2 tsp cumin 3–4 tbsp extra virgin olive oil Method For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours.For the flatbread, mix the flour and salt in a large bowl. Soften the yeast in the warm water with the sugar. Add to the flour along with the yoghurt and olive oil. Knead for 15 minutes, or until the dough is smooth and elastic. Cover and rest in a warm place until doubled in size (this will take about an hour).Divide the dough into balls approximately the size of tennis balls. When ready to use, roll into flat rounds.Cook in a dry, hot frying pan until blistered on both sides. Wrap in tea towels and keep warm in a low oven until ready to serve.Preheat the oven to 250C/230C Fan/Gas 9.For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest.While the monkfish is resting, combine all the salad ingredients in a bowl.To serve, mix the zaatar ingredients together with the olive oil to make a loose paste. Spread some of the zaatar mixture over the flat breads and lay on a serving boards or plates. Scatter the salad over the top and slice the monkfish to scatter over. For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours. For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours. For the flatbread, mix the flour and salt in a large bowl. Soften the yeast in the warm water with the sugar. Add to the flour along with the yoghurt and olive oil. Knead for 15 minutes, or until the dough is smooth and elastic. Cover and rest in a warm place until doubled in size (this will take about an hour). For the flatbread, mix the flour and salt in a large bowl. Soften the yeast in the warm water with the sugar. Add to the flour along with the yoghurt and olive oil. Knead for 15 minutes, or until the dough is smooth and elastic. Cover and rest in a warm place until doubled in size (this will take about an hour). Divide the dough into balls approximately the size of tennis balls. When ready to use, roll into flat rounds. Divide the dough into balls approximately the size of tennis balls. When ready to use, roll into flat rounds. Cook in a dry, hot frying pan until blistered on both sides. Wrap in tea towels and keep warm in a low oven until ready to serve. Cook in a dry, hot frying pan until blistered on both sides. Wrap in tea towels and keep warm in a low oven until ready to serve. Preheat the oven to 250C/230C Fan/Gas 9. Preheat the oven to 250C/230C Fan/Gas 9. For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest. For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest. While the monkfish is resting, combine all the salad ingredients in a bowl. While the monkfish is resting, combine all the salad ingredients in a bowl. To serve, mix the zaatar ingredients together with the olive oil to make a loose paste. Spread some of the zaatar mixture over the flat breads and lay on a serving boards or plates. Scatter the salad over the top and slice the monkfish to scatter over. To serve, mix the zaatar ingredients together with the olive oil to make a loose paste. Spread some of the zaatar mixture over the flat breads and lay on a serving boards or plates. Scatter the salad over the top and slice the monkfish to scatter over. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/harissa_roasted_monkfish_07705",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Harissa-roasted monkfish with blood orange, sumac, pomegranate and za'atar flatbread recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating This recipe needs quiet a bit of advance preparation, but then it's an easy assembly job – perfect for feeding friends. 1 tbsp crème fraîche1 tbsp harissa 1 lemon, juice only600g/1lb 5oz monkfish fillets 1 tbsp crème fraîche 1 tbsp harissa 1 lemon, juice only 600g/1lb 5oz monkfish fillets 350g/12oz plain flour1 tsp salt2 tsp fresh yeast300ml/½ pint warm waterpinch sugar120ml/4¼oz plain yoghurt150ml/¼ pint olive oil 350g/12oz plain flour 1 tsp salt 2 tsp fresh yeast 300ml/½ pint warm water pinch sugar 120ml/4¼oz plain yoghurt 150ml/¼ pint olive oil 1 pomegranate, seeds removed1 bunch fresh mint1 bunch fresh coriander2 blood oranges, segmented, juice reserved2–3 tsp sumac, to taste2 tbsp pomegranate molasses3 tbsp olive oil 1 pomegranate, seeds removed 1 bunch fresh mint 1 bunch fresh coriander 2 blood oranges, segmented, juice reserved 2–3 tsp sumac, to taste 2 tbsp pomegranate molasses 3 tbsp olive oil 2 tsp sesame seeds2 tsp dried oregano2 tsp dried marjoram2 tsp sumac1 tsp salt2 tsp cumin3–4 tbsp extra virgin olive oil 2 tsp sesame seeds 2 tsp dried oregano 2 tsp dried marjoram 2 tsp sumac 1 tsp salt 2 tsp cumin 3–4 tbsp extra virgin olive oil Method For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours.For the flatbread, mix the flour and salt in a large bowl. Soften the yeast in the warm water with the sugar. Add to the flour along with the yoghurt and olive oil. Knead for 15 minutes, or until the dough is smooth and elastic. Cover and rest in a warm place until doubled in size (this will take about an hour).Divide the dough into balls approximately the size of tennis balls. When ready to use, roll into flat rounds.Cook in a dry, hot frying pan until blistered on both sides. Wrap in tea towels and keep warm in a low oven until ready to serve.Preheat the oven to 250C/230C Fan/Gas 9.For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest.While the monkfish is resting, combine all the salad ingredients in a bowl.To serve, mix the zaatar ingredients together with the olive oil to make a loose paste. Spread some of the zaatar mixture over the flat breads and lay on a serving boards or plates. Scatter the salad over the top and slice the monkfish to scatter over. For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours. For the monkfish, mix the crème fraîche, harissa and lemon juice together in a bowl large enough to accommodate the monkfish. Spread the marinade over the fish, cover and refrigerate for 2 hours. For the flatbread, mix the flour and salt in a large bowl. Soften the yeast in the warm water with the sugar. Add to the flour along with the yoghurt and olive oil. Knead for 15 minutes, or until the dough is smooth and elastic. Cover and rest in a warm place until doubled in size (this will take about an hour). For the flatbread, mix the flour and salt in a large bowl. Soften the yeast in the warm water with the sugar. Add to the flour along with the yoghurt and olive oil. Knead for 15 minutes, or until the dough is smooth and elastic. Cover and rest in a warm place until doubled in size (this will take about an hour). Divide the dough into balls approximately the size of tennis balls. When ready to use, roll into flat rounds. Divide the dough into balls approximately the size of tennis balls. When ready to use, roll into flat rounds. Cook in a dry, hot frying pan until blistered on both sides. Wrap in tea towels and keep warm in a low oven until ready to serve. Cook in a dry, hot frying pan until blistered on both sides. Wrap in tea towels and keep warm in a low oven until ready to serve. Preheat the oven to 250C/230C Fan/Gas 9. Preheat the oven to 250C/230C Fan/Gas 9. For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest. For the monkfish, scrape off most of the marinade and place on a baking tray. Roast for 6–8 minutes, depending upon the thickness. Set aside to rest. While the monkfish is resting, combine all the salad ingredients in a bowl. While the monkfish is resting, combine all the salad ingredients in a bowl. To serve, mix the zaatar ingredients together with the olive oil to make a loose paste. Spread some of the zaatar mixture over the flat breads and lay on a serving boards or plates. Scatter the salad over the top and slice the monkfish to scatter over. To serve, mix the zaatar ingredients together with the olive oil to make a loose paste. Spread some of the zaatar mixture over the flat breads and lay on a serving boards or plates. Scatter the salad over the top and slice the monkfish to scatter over."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53feb3bdbfd0cc015c8"
} | 17b0ff2a79b473107270718f4634172486795d82bece67f98734a38b352ef646 | Sardinian couscous with clams recipe
An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sardinian_couscous_with_50749_16x9.jpg At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe. I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina grains, and thus most comparable to the larger Midde-Eastern or Israeli couscous which could be used in its stead. 1kg/2lb 4oz small clams, such as palourde1 tbsp olive oil1 banana shallot, finely chopped2 cloves garlic, peeled½ tsp dried chilli flakes1 tbsp tomato purée750ml/1¼ pint light chicken stock4 tbsp dry red vermouth200g/7oz fregola2 tbsp chopped parsley, plus more for sprinkling 1kg/2lb 4oz small clams, such as palourde 1 tbsp olive oil 1 banana shallot, finely chopped 2 cloves garlic, peeled ½ tsp dried chilli flakes 1 tbsp tomato purée 750ml/1¼ pint light chicken stock 4 tbsp dry red vermouth 200g/7oz fregola 2 tbsp chopped parsley, plus more for sprinkling Method Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed.Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil.Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet).Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go. Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed. Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed. Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown. Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown. Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil. Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil. Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet). Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet). Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded. Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/sardinian_couscous_with_50749",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Sardinian couscous with clams recipe",
"content": "An average of 4.8 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/sardinian_couscous_with_50749_16x9.jpg At the time of writing, I confess you will need to go to an Italian deli or specialist food outlet for fregola, the sun-dried and toasted Sardinian “couscous” specified for this recipe. I wouldn’t substitute regular couscous for the fregola, which is rather more like dense pasta peas than semolina grains, and thus most comparable to the larger Midde-Eastern or Israeli couscous which could be used in its stead. 1kg/2lb 4oz small clams, such as palourde1 tbsp olive oil1 banana shallot, finely chopped2 cloves garlic, peeled½ tsp dried chilli flakes1 tbsp tomato purée750ml/1¼ pint light chicken stock4 tbsp dry red vermouth200g/7oz fregola2 tbsp chopped parsley, plus more for sprinkling 1kg/2lb 4oz small clams, such as palourde 1 tbsp olive oil 1 banana shallot, finely chopped 2 cloves garlic, peeled ½ tsp dried chilli flakes 1 tbsp tomato purée 750ml/1¼ pint light chicken stock 4 tbsp dry red vermouth 200g/7oz fregola 2 tbsp chopped parsley, plus more for sprinkling Method Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed.Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown.Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil.Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet).Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded.Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go. Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed. Soak the clams in a large bowl of cold water, and sort through them, discarding any shells that remain open or are cracked or smashed. Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown. Heat the oil in a large heavy-based pan that comes with a lid, then add the chopped shallot, stirring for a minute, grate in the garlic, and add the chilli flakes, stirring again over the heat so that it sizzles, though not long enough to let the garlic brown. Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil. Stir in the tomato purée, then add the stock and the vermouth and let it come to the boil. Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet). Add the fregola – it should be covered completely by the liquid – and let it simmer, still uncovered, for 10–12 minutes (or as instructed on the fregola packet). Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded. Check that the fregola is nearly ready and then add the drained clams and cover the pan with the lid. Leave to cook for three minutes at a fast simmer, then uncover the pan to check that the clams have opened. Any clams that, once cooked, stay closed should be discarded. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go. Sprinkle in the chopped parsley and stir to let everything combine before ladling into four warmed bowls to serve, sprinkling with a little more chopped parsley as you go."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53feb3bdbfd0cc015c9"
} | a1d4c94bcc9ff785e0926003d36bfa53ae4e0556945a3eae9e3987c76fd1244b | Black cavatelli with clams, prawns and courgettes recipe
An average of 0.0 out of 5 stars from 0 ratings This seafood pasta recipe is packed with clams, prawns and vegetables. 300g/10½oz semolina, plus extra for dusting1 tbsp squid ink140ml/4½fl oz lukewarm water salt 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz lukewarm water salt 2 tbsp olive oil1 small red onion, finely chopped200g/7oz courgettes, grated 4 plum tomatoes, peeled and chopped250g/9oz cooked prawns, cut into 1–2 cm/½–¾in pieces500g/1lb 2oz live clams, scrubbed1 garlic clove, crushedpinch dried chilli flakes100ml/3½fl oz white wine4 courgette flowers, shredded2 tbsp finely chopped fresh parsleyextra virgin olive oil, for drizzling salt and freshly ground black pepper 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz courgettes, grated 4 plum tomatoes, peeled and chopped 250g/9oz cooked prawns, cut into 1–2 cm/½–¾in pieces 500g/1lb 2oz live clams, scrubbed 1 garlic clove, crushed pinch dried chilli flakes 100ml/3½fl oz white wine 4 courgette flowers, shredded 2 tbsp finely chopped fresh parsley extra virgin olive oil, for drizzling salt and freshly ground black pepper Method Place the semolina in a food processor. Add the squid ink to a measuring jug with a pinch of salt. Add the lukewarm water to the jug and stir well. Gradually add the squid ink water to the flour in the food processor and process until a dough starts to form. Knead the dough on a lightly floured work surface for 5–10 minutes, or until elastic but not too soft. Wrap in cling film and leave to rest for at least an hour. Line a baking tray with baking paper and dust with semolina. Flour a work surface with semolina and take a piece of pasta, keeping the rest wrapped up to prevent drying. Roll into a long sausage shape with a diameter of about 1.5cm/¾in. Press through a cavatelli machine or create the pasta shapes by hand. Cut the sausage shape into 1cm/½in pieces. Use your thumb to press the centre of each piece. Gently drag the piece away from you and roll your thumb to create a shell-like shape – the two sides should curl inwards and create a hollow in the centre. Place the shapes on the baking tray, repeat with the remaining pasta and leave to dry for 30 minutes before cooking. For the sauce, heat the oil in a large saucepan and cook the onion gently for 2 minutes. Add the courgette and cook for a further 2 minutes. Add the tomato and prawns, cook for a minute and season with salt and pepper. Discard any clams with broken shells and any that refuse to close when tapped. Place the clams, garlic, chilli and wine in a large saucepan. Give it a stir and cover. Place over a high heat for about 2–3 minutes, or until the clams open. Discard any clams that remain closed. Tip out into a colander over a bowl to catch and reserve the liquor. Cook the pasta in a large saucepan of boiling salted water for about 5 minutes or until al dente. While the pasta is cooking, reduce down the reserved clam liquor to a few tablespoons. Add reduced clam liquor and the clams to the courgette mixture. Drain the pasta thoroughly and tip into the clam mixture. Stir everything to combine and season well with salt and pepper. Just before serving, stir through the courgette flowers and parsley and drizzle with the olive oil. Place the semolina in a food processor. Add the squid ink to a measuring jug with a pinch of salt. Add the lukewarm water to the jug and stir well. Gradually add the squid ink water to the flour in the food processor and process until a dough starts to form. Knead the dough on a lightly floured work surface for 5–10 minutes, or until elastic but not too soft. Wrap in cling film and leave to rest for at least an hour. Place the semolina in a food processor. Add the squid ink to a measuring jug with a pinch of salt. Add the lukewarm water to the jug and stir well. Gradually add the squid ink water to the flour in the food processor and process until a dough starts to form. Knead the dough on a lightly floured work surface for 5–10 minutes, or until elastic but not too soft. Wrap in cling film and leave to rest for at least an hour. Line a baking tray with baking paper and dust with semolina. Line a baking tray with baking paper and dust with semolina. Flour a work surface with semolina and take a piece of pasta, keeping the rest wrapped up to prevent drying. Roll into a long sausage shape with a diameter of about 1.5cm/¾in. Press through a cavatelli machine or create the pasta shapes by hand. Cut the sausage shape into 1cm/½in pieces. Use your thumb to press the centre of each piece. Gently drag the piece away from you and roll your thumb to create a shell-like shape – the two sides should curl inwards and create a hollow in the centre. Place the shapes on the baking tray, repeat with the remaining pasta and leave to dry for 30 minutes before cooking. Flour a work surface with semolina and take a piece of pasta, keeping the rest wrapped up to prevent drying. Roll into a long sausage shape with a diameter of about 1.5cm/¾in. Press through a cavatelli machine or create the pasta shapes by hand. Cut the sausage shape into 1cm/½in pieces. Use your thumb to press the centre of each piece. Gently drag the piece away from you and roll your thumb to create a shell-like shape – the two sides should curl inwards and create a hollow in the centre. Place the shapes on the baking tray, repeat with the remaining pasta and leave to dry for 30 minutes before cooking. For the sauce, heat the oil in a large saucepan and cook the onion gently for 2 minutes. Add the courgette and cook for a further 2 minutes. Add the tomato and prawns, cook for a minute and season with salt and pepper. For the sauce, heat the oil in a large saucepan and cook the onion gently for 2 minutes. Add the courgette and cook for a further 2 minutes. Add the tomato and prawns, cook for a minute and season with salt and pepper. Discard any clams with broken shells and any that refuse to close when tapped. Place the clams, garlic, chilli and wine in a large saucepan. Give it a stir and cover. Place over a high heat for about 2–3 minutes, or until the clams open. Discard any clams that remain closed. Tip out into a colander over a bowl to catch and reserve the liquor. Discard any clams with broken shells and any that refuse to close when tapped. Place the clams, garlic, chilli and wine in a large saucepan. Give it a stir and cover. Place over a high heat for about 2–3 minutes, or until the clams open. Discard any clams that remain closed. Tip out into a colander over a bowl to catch and reserve the liquor. Cook the pasta in a large saucepan of boiling salted water for about 5 minutes or until al dente. While the pasta is cooking, reduce down the reserved clam liquor to a few tablespoons. Add reduced clam liquor and the clams to the courgette mixture. Drain the pasta thoroughly and tip into the clam mixture. Stir everything to combine and season well with salt and pepper. Cook the pasta in a large saucepan of boiling salted water for about 5 minutes or until al dente. While the pasta is cooking, reduce down the reserved clam liquor to a few tablespoons. Add reduced clam liquor and the clams to the courgette mixture. Drain the pasta thoroughly and tip into the clam mixture. Stir everything to combine and season well with salt and pepper. Just before serving, stir through the courgette flowers and parsley and drizzle with the olive oil. Just before serving, stir through the courgette flowers and parsley and drizzle with the olive oil. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/black_cavatelli_with_23820",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Black cavatelli with clams, prawns and courgettes recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This seafood pasta recipe is packed with clams, prawns and vegetables. 300g/10½oz semolina, plus extra for dusting1 tbsp squid ink140ml/4½fl oz lukewarm water salt 300g/10½oz semolina, plus extra for dusting 1 tbsp squid ink 140ml/4½fl oz lukewarm water salt 2 tbsp olive oil1 small red onion, finely chopped200g/7oz courgettes, grated 4 plum tomatoes, peeled and chopped250g/9oz cooked prawns, cut into 1–2 cm/½–¾in pieces500g/1lb 2oz live clams, scrubbed1 garlic clove, crushedpinch dried chilli flakes100ml/3½fl oz white wine4 courgette flowers, shredded2 tbsp finely chopped fresh parsleyextra virgin olive oil, for drizzling salt and freshly ground black pepper 2 tbsp olive oil 1 small red onion, finely chopped 200g/7oz courgettes, grated 4 plum tomatoes, peeled and chopped 250g/9oz cooked prawns, cut into 1–2 cm/½–¾in pieces 500g/1lb 2oz live clams, scrubbed 1 garlic clove, crushed pinch dried chilli flakes 100ml/3½fl oz white wine 4 courgette flowers, shredded 2 tbsp finely chopped fresh parsley extra virgin olive oil, for drizzling salt and freshly ground black pepper Method Place the semolina in a food processor. Add the squid ink to a measuring jug with a pinch of salt. Add the lukewarm water to the jug and stir well. Gradually add the squid ink water to the flour in the food processor and process until a dough starts to form. Knead the dough on a lightly floured work surface for 5–10 minutes, or until elastic but not too soft. Wrap in cling film and leave to rest for at least an hour. Line a baking tray with baking paper and dust with semolina. Flour a work surface with semolina and take a piece of pasta, keeping the rest wrapped up to prevent drying. Roll into a long sausage shape with a diameter of about 1.5cm/¾in. Press through a cavatelli machine or create the pasta shapes by hand. Cut the sausage shape into 1cm/½in pieces. Use your thumb to press the centre of each piece. Gently drag the piece away from you and roll your thumb to create a shell-like shape – the two sides should curl inwards and create a hollow in the centre. Place the shapes on the baking tray, repeat with the remaining pasta and leave to dry for 30 minutes before cooking. For the sauce, heat the oil in a large saucepan and cook the onion gently for 2 minutes. Add the courgette and cook for a further 2 minutes. Add the tomato and prawns, cook for a minute and season with salt and pepper. Discard any clams with broken shells and any that refuse to close when tapped. Place the clams, garlic, chilli and wine in a large saucepan. Give it a stir and cover. Place over a high heat for about 2–3 minutes, or until the clams open. Discard any clams that remain closed. Tip out into a colander over a bowl to catch and reserve the liquor. Cook the pasta in a large saucepan of boiling salted water for about 5 minutes or until al dente. While the pasta is cooking, reduce down the reserved clam liquor to a few tablespoons. Add reduced clam liquor and the clams to the courgette mixture. Drain the pasta thoroughly and tip into the clam mixture. Stir everything to combine and season well with salt and pepper. Just before serving, stir through the courgette flowers and parsley and drizzle with the olive oil. Place the semolina in a food processor. Add the squid ink to a measuring jug with a pinch of salt. Add the lukewarm water to the jug and stir well. Gradually add the squid ink water to the flour in the food processor and process until a dough starts to form. Knead the dough on a lightly floured work surface for 5–10 minutes, or until elastic but not too soft. Wrap in cling film and leave to rest for at least an hour. Place the semolina in a food processor. Add the squid ink to a measuring jug with a pinch of salt. Add the lukewarm water to the jug and stir well. Gradually add the squid ink water to the flour in the food processor and process until a dough starts to form. Knead the dough on a lightly floured work surface for 5–10 minutes, or until elastic but not too soft. Wrap in cling film and leave to rest for at least an hour. Line a baking tray with baking paper and dust with semolina. Line a baking tray with baking paper and dust with semolina. Flour a work surface with semolina and take a piece of pasta, keeping the rest wrapped up to prevent drying. Roll into a long sausage shape with a diameter of about 1.5cm/¾in. Press through a cavatelli machine or create the pasta shapes by hand. Cut the sausage shape into 1cm/½in pieces. Use your thumb to press the centre of each piece. Gently drag the piece away from you and roll your thumb to create a shell-like shape – the two sides should curl inwards and create a hollow in the centre. Place the shapes on the baking tray, repeat with the remaining pasta and leave to dry for 30 minutes before cooking. Flour a work surface with semolina and take a piece of pasta, keeping the rest wrapped up to prevent drying. Roll into a long sausage shape with a diameter of about 1.5cm/¾in. Press through a cavatelli machine or create the pasta shapes by hand. Cut the sausage shape into 1cm/½in pieces. Use your thumb to press the centre of each piece. Gently drag the piece away from you and roll your thumb to create a shell-like shape – the two sides should curl inwards and create a hollow in the centre. Place the shapes on the baking tray, repeat with the remaining pasta and leave to dry for 30 minutes before cooking. For the sauce, heat the oil in a large saucepan and cook the onion gently for 2 minutes. Add the courgette and cook for a further 2 minutes. Add the tomato and prawns, cook for a minute and season with salt and pepper. For the sauce, heat the oil in a large saucepan and cook the onion gently for 2 minutes. Add the courgette and cook for a further 2 minutes. Add the tomato and prawns, cook for a minute and season with salt and pepper. Discard any clams with broken shells and any that refuse to close when tapped. Place the clams, garlic, chilli and wine in a large saucepan. Give it a stir and cover. Place over a high heat for about 2–3 minutes, or until the clams open. Discard any clams that remain closed. Tip out into a colander over a bowl to catch and reserve the liquor. Discard any clams with broken shells and any that refuse to close when tapped. Place the clams, garlic, chilli and wine in a large saucepan. Give it a stir and cover. Place over a high heat for about 2–3 minutes, or until the clams open. Discard any clams that remain closed. Tip out into a colander over a bowl to catch and reserve the liquor. Cook the pasta in a large saucepan of boiling salted water for about 5 minutes or until al dente. While the pasta is cooking, reduce down the reserved clam liquor to a few tablespoons. Add reduced clam liquor and the clams to the courgette mixture. Drain the pasta thoroughly and tip into the clam mixture. Stir everything to combine and season well with salt and pepper. Cook the pasta in a large saucepan of boiling salted water for about 5 minutes or until al dente. While the pasta is cooking, reduce down the reserved clam liquor to a few tablespoons. Add reduced clam liquor and the clams to the courgette mixture. Drain the pasta thoroughly and tip into the clam mixture. Stir everything to combine and season well with salt and pepper. Just before serving, stir through the courgette flowers and parsley and drizzle with the olive oil. Just before serving, stir through the courgette flowers and parsley and drizzle with the olive oil."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad53feb3bdbfd0cc015ca"
} | c55b2264e4b0cd8b4f2fbbe5288550f467371fa1c921c51583083b155a4e46ef | Linguine vongole recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/spaghetti_vongole_34518_16x9.jpg This quick Italian pasta dish uses just a handful of ingredients to make a simple but sophisticated supper for two. 350g/12oz '00' flour25g/1oz fine semolina, plus a little extra for dusting2 whole free-range eggs, plus 4 free-range egg yolks 350g/12oz '00' flour 25g/1oz fine semolina, plus a little extra for dusting 2 whole free-range eggs, plus 4 free-range egg yolks 4 tbsp olive oil 1 red chilli, chopped 2 garlic cloves, sliced500g/1lb 2oz live clams, scrubbed and debearded 80ml/2¾fl oz Italian white wine large handful flatleaf parsley, choppedsalt and freshly ground black pepper 4 tbsp olive oil 1 red chilli, chopped 2 garlic cloves, sliced 500g/1lb 2oz live clams, scrubbed and debearded 80ml/2¾fl oz Italian white wine large handful flatleaf parsley, chopped salt and freshly ground black pepper Method To make the pasta, place all the ingredients into a food processor and blend until it forms a dough. You may need to add a dribble of water to help it combine. Roll into a ball and wrap in clingfilm. Allow to rest in the fridge for at least an hour. Once rested, flatten the dough slightly and feed the dough through a pasta machine, working your way through the settings from thick to thin, until the pasta is paper thin. Feed the sheet of dough through the linguine attachment. Set aside in a little semolina. To make the vongole, add the olive oil to a large saucepan with a fitted lid over a medium heat, then add the chilli and garlic and cook for 1 minute or until the garlic has lightly caramelised. Throw in the clams, then add the wine and cover the pan with its lid. Cook for around 2–3 minutes, or until all of the clams have opened. Discard any clams that remain closed. Meanwhile, boil the fresh linguine in a large pan of boiling salted water for 1–2 minutes. Once cooked, drain the pasta, reserving some of the pasta water. Add the drained pasta into the pan along with a ladle of the cooking water. Throw in the parsley and season with salt and freshly ground black pepper to taste. To make the pasta, place all the ingredients into a food processor and blend until it forms a dough. You may need to add a dribble of water to help it combine. Roll into a ball and wrap in clingfilm. Allow to rest in the fridge for at least an hour. To make the pasta, place all the ingredients into a food processor and blend until it forms a dough. You may need to add a dribble of water to help it combine. Roll into a ball and wrap in clingfilm. Allow to rest in the fridge for at least an hour. Once rested, flatten the dough slightly and feed the dough through a pasta machine, working your way through the settings from thick to thin, until the pasta is paper thin. Feed the sheet of dough through the linguine attachment. Set aside in a little semolina. Once rested, flatten the dough slightly and feed the dough through a pasta machine, working your way through the settings from thick to thin, until the pasta is paper thin. Feed the sheet of dough through the linguine attachment. Set aside in a little semolina. To make the vongole, add the olive oil to a large saucepan with a fitted lid over a medium heat, then add the chilli and garlic and cook for 1 minute or until the garlic has lightly caramelised. Throw in the clams, then add the wine and cover the pan with its lid. Cook for around 2–3 minutes, or until all of the clams have opened. Discard any clams that remain closed. To make the vongole, add the olive oil to a large saucepan with a fitted lid over a medium heat, then add the chilli and garlic and cook for 1 minute or until the garlic has lightly caramelised. Throw in the clams, then add the wine and cover the pan with its lid. Cook for around 2–3 minutes, or until all of the clams have opened. Discard any clams that remain closed. Meanwhile, boil the fresh linguine in a large pan of boiling salted water for 1–2 minutes. Once cooked, drain the pasta, reserving some of the pasta water. Meanwhile, boil the fresh linguine in a large pan of boiling salted water for 1–2 minutes. Once cooked, drain the pasta, reserving some of the pasta water. Add the drained pasta into the pan along with a ladle of the cooking water. Throw in the parsley and season with salt and freshly ground black pepper to taste. Add the drained pasta into the pan along with a ladle of the cooking water. Throw in the parsley and season with salt and freshly ground black pepper to taste. Recipe tips Instead of making your own pasta you can use 120g/4¼oz dried linquine. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spaghetti_vongole_34518",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Linguine vongole 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/spaghetti_vongole_34518_16x9.jpg This quick Italian pasta dish uses just a handful of ingredients to make a simple but sophisticated supper for two. 350g/12oz '00' flour25g/1oz fine semolina, plus a little extra for dusting2 whole free-range eggs, plus 4 free-range egg yolks 350g/12oz '00' flour 25g/1oz fine semolina, plus a little extra for dusting 2 whole free-range eggs, plus 4 free-range egg yolks 4 tbsp olive oil 1 red chilli, chopped 2 garlic cloves, sliced500g/1lb 2oz live clams, scrubbed and debearded 80ml/2¾fl oz Italian white wine large handful flatleaf parsley, choppedsalt and freshly ground black pepper 4 tbsp olive oil 1 red chilli, chopped 2 garlic cloves, sliced 500g/1lb 2oz live clams, scrubbed and debearded 80ml/2¾fl oz Italian white wine large handful flatleaf parsley, chopped salt and freshly ground black pepper Method To make the pasta, place all the ingredients into a food processor and blend until it forms a dough. You may need to add a dribble of water to help it combine. Roll into a ball and wrap in clingfilm. Allow to rest in the fridge for at least an hour. Once rested, flatten the dough slightly and feed the dough through a pasta machine, working your way through the settings from thick to thin, until the pasta is paper thin. Feed the sheet of dough through the linguine attachment. Set aside in a little semolina. To make the vongole, add the olive oil to a large saucepan with a fitted lid over a medium heat, then add the chilli and garlic and cook for 1 minute or until the garlic has lightly caramelised. Throw in the clams, then add the wine and cover the pan with its lid. Cook for around 2–3 minutes, or until all of the clams have opened. Discard any clams that remain closed. Meanwhile, boil the fresh linguine in a large pan of boiling salted water for 1–2 minutes. Once cooked, drain the pasta, reserving some of the pasta water. Add the drained pasta into the pan along with a ladle of the cooking water. Throw in the parsley and season with salt and freshly ground black pepper to taste. To make the pasta, place all the ingredients into a food processor and blend until it forms a dough. You may need to add a dribble of water to help it combine. Roll into a ball and wrap in clingfilm. Allow to rest in the fridge for at least an hour. To make the pasta, place all the ingredients into a food processor and blend until it forms a dough. You may need to add a dribble of water to help it combine. Roll into a ball and wrap in clingfilm. Allow to rest in the fridge for at least an hour. Once rested, flatten the dough slightly and feed the dough through a pasta machine, working your way through the settings from thick to thin, until the pasta is paper thin. Feed the sheet of dough through the linguine attachment. Set aside in a little semolina. Once rested, flatten the dough slightly and feed the dough through a pasta machine, working your way through the settings from thick to thin, until the pasta is paper thin. Feed the sheet of dough through the linguine attachment. Set aside in a little semolina. To make the vongole, add the olive oil to a large saucepan with a fitted lid over a medium heat, then add the chilli and garlic and cook for 1 minute or until the garlic has lightly caramelised. Throw in the clams, then add the wine and cover the pan with its lid. Cook for around 2–3 minutes, or until all of the clams have opened. Discard any clams that remain closed. To make the vongole, add the olive oil to a large saucepan with a fitted lid over a medium heat, then add the chilli and garlic and cook for 1 minute or until the garlic has lightly caramelised. Throw in the clams, then add the wine and cover the pan with its lid. Cook for around 2–3 minutes, or until all of the clams have opened. Discard any clams that remain closed. Meanwhile, boil the fresh linguine in a large pan of boiling salted water for 1–2 minutes. Once cooked, drain the pasta, reserving some of the pasta water. Meanwhile, boil the fresh linguine in a large pan of boiling salted water for 1–2 minutes. Once cooked, drain the pasta, reserving some of the pasta water. Add the drained pasta into the pan along with a ladle of the cooking water. Throw in the parsley and season with salt and freshly ground black pepper to taste. Add the drained pasta into the pan along with a ladle of the cooking water. Throw in the parsley and season with salt and freshly ground black pepper to taste. Recipe tips Instead of making your own pasta you can use 120g/4¼oz dried linquine."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad540eb3bdbfd0cc015cb"
} | da475e73c465462a032fe05bad1d8d50cb7225dda0f57fb119d0d8a1db1a9321 | Spaghetti with seafood recipe
An average of 4.8 out of 5 stars from 6 ratings A fantastic seafood pasta dish for two. Ready in a flash, and possibly the next best thing to being by the beach in Italy. 250g/9oz dried spaghetti 2 medium sized courgettes, cut into long thin strips3 tbsp olive oil150g/5½oz peeled prawns (uncooked and larger prawns cut into small pieces) 150g/5½oz clams in their shells, cleaned1 medium squid, sliced1 garlic clove, thinly sliced2 tbsp chopped flatleaf parsleypinch dried chilli, or a whole dried chilli broken into pieces10 datterini tomatoes (small plum tomatoes), cut into quarterssalt and freshly ground black pepper 250g/9oz dried spaghetti 2 medium sized courgettes, cut into long thin strips 3 tbsp olive oil 150g/5½oz peeled prawns (uncooked and larger prawns cut into small pieces) 150g/5½oz clams in their shells, cleaned 1 medium squid, sliced 1 garlic clove, thinly sliced 2 tbsp chopped flatleaf parsley pinch dried chilli, or a whole dried chilli broken into pieces 10 datterini tomatoes (small plum tomatoes), cut into quarters salt and freshly ground black pepper Method In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap).Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat.When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve. In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap). Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap). Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat. Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat. When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/spaghetti_with_seafood_86996",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Spaghetti with seafood recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings A fantastic seafood pasta dish for two. Ready in a flash, and possibly the next best thing to being by the beach in Italy. 250g/9oz dried spaghetti 2 medium sized courgettes, cut into long thin strips3 tbsp olive oil150g/5½oz peeled prawns (uncooked and larger prawns cut into small pieces) 150g/5½oz clams in their shells, cleaned1 medium squid, sliced1 garlic clove, thinly sliced2 tbsp chopped flatleaf parsleypinch dried chilli, or a whole dried chilli broken into pieces10 datterini tomatoes (small plum tomatoes), cut into quarterssalt and freshly ground black pepper 250g/9oz dried spaghetti 2 medium sized courgettes, cut into long thin strips 3 tbsp olive oil 150g/5½oz peeled prawns (uncooked and larger prawns cut into small pieces) 150g/5½oz clams in their shells, cleaned 1 medium squid, sliced 1 garlic clove, thinly sliced 2 tbsp chopped flatleaf parsley pinch dried chilli, or a whole dried chilli broken into pieces 10 datterini tomatoes (small plum tomatoes), cut into quarters salt and freshly ground black pepper Method In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap).Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat.When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve. In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. In a saucepan of boiling salted water, cook the spaghetti according to the packet instructions, adding the courgettes to the boiling water with the pasta for the final 5 minutes of cooking. Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap). Meanwhile, heat the oil in a frying pan and add the prawns, clams and squid. (Discard any clams with broken shells, or open clams that do not close when given a sharp tap). Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat. Cook for one minute then add the garlic, parsley, chilli and tomatoes. Take off the heat. When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. When the pasta and courgettes are 'al dente' remove using a slotted spoon. Add to the frying pan, place back on the heat and add one ladle of pasta water. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve. Cook for a further 2 minutes tossing the frying pan so the courgettes, tomatoes, squid, prawns and clams become emulsified with the pasta. Season with salt and pepper and serve."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad540eb3bdbfd0cc015cc"
} | 47a31a6787e369964aea2841b8d2b58e52850a5e0c2c3c184e0de95de3dd6f2d | Plank cooked Dover sole, samphire and mussels recipe
An average of 0.0 out of 5 stars from 0 ratings A decadent plank cooked Dover sole. If you've got a fire pit buring this summer, give this exciting recipe a try. The fish is attached to a wooden board and cooked next to the open flames to achieve a really deep, wood-smoked flavour. For this recipe you will need nails and a hammer to attach the fish to the cedar board. cedar plank, soaked in water overnight handful garden herbs, such as thyme, tarragon and rosemary1 lemon, sliced 3–4 tbsp olive oil, for drizzling1 large Dover sole 150g/5½oz fresh mussels, scrubbed and debearded150g/5½oz fresh clams, scrubbed and debearded½ white onion½ garlic bulb, chopped1 rosemary sprig 2 tarragon sprigs100ml/3½fl oz white winehandful samphireknob of butter salt and freshly ground black pepper cedar plank, soaked in water overnight handful garden herbs, such as thyme, tarragon and rosemary 1 lemon, sliced 3–4 tbsp olive oil, for drizzling 1 large Dover sole 150g/5½oz fresh mussels, scrubbed and debearded 150g/5½oz fresh clams, scrubbed and debearded ½ white onion ½ garlic bulb, chopped 1 rosemary sprig 2 tarragon sprigs 100ml/3½fl oz white wine handful samphire knob of butter salt and freshly ground black pepper Method Light the barbecue and wait for the flames to die down.Arrange the herbs and lemon slices on the soaked cedar planks, drizzle with olive oil and sprinkle with salt and pepper. Nail the sole on top of the herbs and lemons so it holds tightly onto the board. Drizzle the top of the sole with oil and season.Place the plank leaning near the embers (put the fish head towards the bottom as this bit is thicker) so the fish gently cooks. If the plank starts to catch give it a spray with water to keep it damp. This will take about 30–40 minutes – the skin will start to lift and blister when it’s done.Place a lidded pot onto the grill, add the prepared mussels and clams, the onions, garlic, rosemary, tarragon, pinch of salt and white wine. Immediately put the lid on and cook for around 6 minutes until all the mussels and clams are opened (discard any that don't open).Add the samphire and butter, put the lid back on and remove from the heat. Check the sole is cooked and remove from the barbecue, serve on the board alongside the pan of mussels and clams. Light the barbecue and wait for the flames to die down. Light the barbecue and wait for the flames to die down. Arrange the herbs and lemon slices on the soaked cedar planks, drizzle with olive oil and sprinkle with salt and pepper. Nail the sole on top of the herbs and lemons so it holds tightly onto the board. Drizzle the top of the sole with oil and season. Arrange the herbs and lemon slices on the soaked cedar planks, drizzle with olive oil and sprinkle with salt and pepper. Nail the sole on top of the herbs and lemons so it holds tightly onto the board. Drizzle the top of the sole with oil and season. Place the plank leaning near the embers (put the fish head towards the bottom as this bit is thicker) so the fish gently cooks. If the plank starts to catch give it a spray with water to keep it damp. This will take about 30–40 minutes – the skin will start to lift and blister when it’s done. Place the plank leaning near the embers (put the fish head towards the bottom as this bit is thicker) so the fish gently cooks. If the plank starts to catch give it a spray with water to keep it damp. This will take about 30–40 minutes – the skin will start to lift and blister when it’s done. Place a lidded pot onto the grill, add the prepared mussels and clams, the onions, garlic, rosemary, tarragon, pinch of salt and white wine. Immediately put the lid on and cook for around 6 minutes until all the mussels and clams are opened (discard any that don't open). Place a lidded pot onto the grill, add the prepared mussels and clams, the onions, garlic, rosemary, tarragon, pinch of salt and white wine. Immediately put the lid on and cook for around 6 minutes until all the mussels and clams are opened (discard any that don't open). Add the samphire and butter, put the lid back on and remove from the heat. Add the samphire and butter, put the lid back on and remove from the heat. Check the sole is cooked and remove from the barbecue, serve on the board alongside the pan of mussels and clams. Check the sole is cooked and remove from the barbecue, serve on the board alongside the pan of mussels and clams. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/plank_cooked_dover_sole_18561",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Plank cooked Dover sole, samphire and mussels recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings A decadent plank cooked Dover sole. If you've got a fire pit buring this summer, give this exciting recipe a try. The fish is attached to a wooden board and cooked next to the open flames to achieve a really deep, wood-smoked flavour. For this recipe you will need nails and a hammer to attach the fish to the cedar board. cedar plank, soaked in water overnight handful garden herbs, such as thyme, tarragon and rosemary1 lemon, sliced 3–4 tbsp olive oil, for drizzling1 large Dover sole 150g/5½oz fresh mussels, scrubbed and debearded150g/5½oz fresh clams, scrubbed and debearded½ white onion½ garlic bulb, chopped1 rosemary sprig 2 tarragon sprigs100ml/3½fl oz white winehandful samphireknob of butter salt and freshly ground black pepper cedar plank, soaked in water overnight handful garden herbs, such as thyme, tarragon and rosemary 1 lemon, sliced 3–4 tbsp olive oil, for drizzling 1 large Dover sole 150g/5½oz fresh mussels, scrubbed and debearded 150g/5½oz fresh clams, scrubbed and debearded ½ white onion ½ garlic bulb, chopped 1 rosemary sprig 2 tarragon sprigs 100ml/3½fl oz white wine handful samphire knob of butter salt and freshly ground black pepper Method Light the barbecue and wait for the flames to die down.Arrange the herbs and lemon slices on the soaked cedar planks, drizzle with olive oil and sprinkle with salt and pepper. Nail the sole on top of the herbs and lemons so it holds tightly onto the board. Drizzle the top of the sole with oil and season.Place the plank leaning near the embers (put the fish head towards the bottom as this bit is thicker) so the fish gently cooks. If the plank starts to catch give it a spray with water to keep it damp. This will take about 30–40 minutes – the skin will start to lift and blister when it’s done.Place a lidded pot onto the grill, add the prepared mussels and clams, the onions, garlic, rosemary, tarragon, pinch of salt and white wine. Immediately put the lid on and cook for around 6 minutes until all the mussels and clams are opened (discard any that don't open).Add the samphire and butter, put the lid back on and remove from the heat. Check the sole is cooked and remove from the barbecue, serve on the board alongside the pan of mussels and clams. Light the barbecue and wait for the flames to die down. Light the barbecue and wait for the flames to die down. Arrange the herbs and lemon slices on the soaked cedar planks, drizzle with olive oil and sprinkle with salt and pepper. Nail the sole on top of the herbs and lemons so it holds tightly onto the board. Drizzle the top of the sole with oil and season. Arrange the herbs and lemon slices on the soaked cedar planks, drizzle with olive oil and sprinkle with salt and pepper. Nail the sole on top of the herbs and lemons so it holds tightly onto the board. Drizzle the top of the sole with oil and season. Place the plank leaning near the embers (put the fish head towards the bottom as this bit is thicker) so the fish gently cooks. If the plank starts to catch give it a spray with water to keep it damp. This will take about 30–40 minutes – the skin will start to lift and blister when it’s done. Place the plank leaning near the embers (put the fish head towards the bottom as this bit is thicker) so the fish gently cooks. If the plank starts to catch give it a spray with water to keep it damp. This will take about 30–40 minutes – the skin will start to lift and blister when it’s done. Place a lidded pot onto the grill, add the prepared mussels and clams, the onions, garlic, rosemary, tarragon, pinch of salt and white wine. Immediately put the lid on and cook for around 6 minutes until all the mussels and clams are opened (discard any that don't open). Place a lidded pot onto the grill, add the prepared mussels and clams, the onions, garlic, rosemary, tarragon, pinch of salt and white wine. Immediately put the lid on and cook for around 6 minutes until all the mussels and clams are opened (discard any that don't open). Add the samphire and butter, put the lid back on and remove from the heat. Add the samphire and butter, put the lid back on and remove from the heat. Check the sole is cooked and remove from the barbecue, serve on the board alongside the pan of mussels and clams. Check the sole is cooked and remove from the barbecue, serve on the board alongside the pan of mussels and clams."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad540eb3bdbfd0cc015cd"
} | 99723331bec115738b92a5c92ed4029a43fa54c6373b86588350aa8b34113d10 | Cornish bouillabaisse recipe
An average of 4.8 out of 5 stars from 4 ratings The perfect fisherman's soup for a cold winter's evening. A bouillabaisse with Cornish seafood and saffron aioli. 2 pinches saffron 1 lemon, juice only3 free-range egg yolks1 tsp Dijon mustard1 garlic clove, choppedsea salt 200ml/7fl oz sunflower oil 2 pinches saffron 1 lemon, juice only 3 free-range egg yolks 1 tsp Dijon mustard 1 garlic clove, chopped sea salt 200ml/7fl oz sunflower oil 4 tbsp good olive oil3 anchovy fillets 4 cloves garlic, crushed2 leeks, thinly sliced1 bulb fennel, thinly sliced plus fronds 1 tbsp tomato puree 2 bay leaves1 sprig thyme 1 orange, zest and juice100ml/3½fl oz pastis or vermouth500ml/18fl oz fish stock2 x 400g tins chopped tomatoes1kg/2lb 4 oz mussels, cleaned (discard any mussels that do not close tightly when tapped)250g/9oz clams, cleaned (discard any clams that do not close tightly when tapped)4 fillets gernard, cut in half (skin on, filleted, ask your fishmonger) 2 tbsp finely chopped fresh basilsea saltfreshly ground black pepper4 thick slices sourdough, toasted 4 tbsp good olive oil 3 anchovy fillets 4 cloves garlic, crushed 2 leeks, thinly sliced 1 bulb fennel, thinly sliced plus fronds 1 tbsp tomato puree 2 bay leaves 1 sprig thyme 1 orange, zest and juice 100ml/3½fl oz pastis or vermouth 500ml/18fl oz fish stock 2 x 400g tins chopped tomatoes 1kg/2lb 4 oz mussels, cleaned (discard any mussels that do not close tightly when tapped) 250g/9oz clams, cleaned (discard any clams that do not close tightly when tapped) 4 fillets gernard, cut in half (skin on, filleted, ask your fishmonger) 2 tbsp finely chopped fresh basil sea salt freshly ground black pepper 4 thick slices sourdough, toasted Method To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice. Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper. To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2–3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10–15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5–6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl. Using a handheld blender, blend the sauce into a smooth soup.Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3–4 minutes, until the fish is cooked through. Add the cooked mussels and clams. Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli. To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice. To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice. Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper. Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper. To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2–3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10–15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5–6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl. To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2–3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10–15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5–6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl. Using a handheld blender, blend the sauce into a smooth soup. Using a handheld blender, blend the sauce into a smooth soup. Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3–4 minutes, until the fish is cooked through. Add the cooked mussels and clams. Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3–4 minutes, until the fish is cooked through. Add the cooked mussels and clams. Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli. Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cornish_bouillabaisse_62061",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Cornish bouillabaisse recipe",
"content": "An average of 4.8 out of 5 stars from 4 ratings The perfect fisherman's soup for a cold winter's evening. A bouillabaisse with Cornish seafood and saffron aioli. 2 pinches saffron 1 lemon, juice only3 free-range egg yolks1 tsp Dijon mustard1 garlic clove, choppedsea salt 200ml/7fl oz sunflower oil 2 pinches saffron 1 lemon, juice only 3 free-range egg yolks 1 tsp Dijon mustard 1 garlic clove, chopped sea salt 200ml/7fl oz sunflower oil 4 tbsp good olive oil3 anchovy fillets 4 cloves garlic, crushed2 leeks, thinly sliced1 bulb fennel, thinly sliced plus fronds 1 tbsp tomato puree 2 bay leaves1 sprig thyme 1 orange, zest and juice100ml/3½fl oz pastis or vermouth500ml/18fl oz fish stock2 x 400g tins chopped tomatoes1kg/2lb 4 oz mussels, cleaned (discard any mussels that do not close tightly when tapped)250g/9oz clams, cleaned (discard any clams that do not close tightly when tapped)4 fillets gernard, cut in half (skin on, filleted, ask your fishmonger) 2 tbsp finely chopped fresh basilsea saltfreshly ground black pepper4 thick slices sourdough, toasted 4 tbsp good olive oil 3 anchovy fillets 4 cloves garlic, crushed 2 leeks, thinly sliced 1 bulb fennel, thinly sliced plus fronds 1 tbsp tomato puree 2 bay leaves 1 sprig thyme 1 orange, zest and juice 100ml/3½fl oz pastis or vermouth 500ml/18fl oz fish stock 2 x 400g tins chopped tomatoes 1kg/2lb 4 oz mussels, cleaned (discard any mussels that do not close tightly when tapped) 250g/9oz clams, cleaned (discard any clams that do not close tightly when tapped) 4 fillets gernard, cut in half (skin on, filleted, ask your fishmonger) 2 tbsp finely chopped fresh basil sea salt freshly ground black pepper 4 thick slices sourdough, toasted Method To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice. Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper. To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2–3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10–15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5–6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl. Using a handheld blender, blend the sauce into a smooth soup.Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3–4 minutes, until the fish is cooked through. Add the cooked mussels and clams. Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli. To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice. To make the saffron aioli, place 2 pinches saffron into 1 tablespoon of lemon juice and set aside. The saffron should bleed into the juice. Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper. Next, place the egg yolks in a food processor and add 1 tablespoon lemon juice, Dijon, garlic, and a good pinch of sea salt. Pulse in the food processor until just combined. Pour the oil into a jug and with the food processor running slowly, pour slowly through the funnel in a fine slow stream until all the oil is incorporated and it has emulsified. Fold the saffron mix through the aioli until you end up with a golden yellow hue. Season to taste with salt and pepper. To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2–3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10–15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5–6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl. To make the bouillabaisse, heat the olive oil in a large saucepan on medium heat, fry the anchovy fillets and garlic until softened. Add the leeks and fennel and stir. Add the tomato puree and stir gently for 2–3 minutes. Then add the bay, thyme, orange zest, juice, pastis or vermouth, fish stock and chopped tomatoes. Allow to simmer for 10–15 minutes, stirring occasionally. Add the mussels and clams to the sauce and cook with the lid on for 5–6 minutes, until opened (discard any unopened ones). Remove the mussels and clams with a slotted spoon and set aside in a bowl. Using a handheld blender, blend the sauce into a smooth soup. Using a handheld blender, blend the sauce into a smooth soup. Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3–4 minutes, until the fish is cooked through. Add the cooked mussels and clams. Place the gurnard fillets skin side up into the sauce and cook with the lid on for 3–4 minutes, until the fish is cooked through. Add the cooked mussels and clams. Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli. Divide the bouillabaisse between four warm bowls and finish with the basil and a drizzle of olive oil. Serve with the toasted sourdough and saffron aioli."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad540eb3bdbfd0cc015ce"
} | c0e746774ecc2caf7cd2935129e5f53c82871599569701289dbe760c2785210d | Seafood linguine recipe
An average of 5.0 out of 5 stars from 1 rating Linguine with clams, mussels, prawns, scallops and squid, cooked with baby capers, white wine and garlic. Heaven. 150g/5½oz clams, cleaned150g/5½oz mussels, cleaned2 tbsp olive oil3 garlic cloves, finely chopped 1 red chilli, finely chopped½ fennel bulb, thinly sliced1 tbsp drained baby capers 100g/3½oz cherry tomatoes 50ml/2fl oz dry white wine 6 king prawns, cut in half 2 king scallops, removed from the shell and cut in half 2 small to medium squid, scored and cut into very small rectangles200g/7oz fresh linguine pasta2 tbsp chopped fresh flatleaf parsley 150g/5½oz clams, cleaned 150g/5½oz mussels, cleaned 2 tbsp olive oil 3 garlic cloves, finely chopped 1 red chilli, finely chopped ½ fennel bulb, thinly sliced 1 tbsp drained baby capers 100g/3½oz cherry tomatoes 50ml/2fl oz dry white wine 6 king prawns, cut in half 2 king scallops, removed from the shell and cut in half 2 small to medium squid, scored and cut into very small rectangles 200g/7oz fresh linguine pasta 2 tbsp chopped fresh flatleaf parsley Method Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water.Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately. Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water. Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately. Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seafood_linguini_38122",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood linguine recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Linguine with clams, mussels, prawns, scallops and squid, cooked with baby capers, white wine and garlic. Heaven. 150g/5½oz clams, cleaned150g/5½oz mussels, cleaned2 tbsp olive oil3 garlic cloves, finely chopped 1 red chilli, finely chopped½ fennel bulb, thinly sliced1 tbsp drained baby capers 100g/3½oz cherry tomatoes 50ml/2fl oz dry white wine 6 king prawns, cut in half 2 king scallops, removed from the shell and cut in half 2 small to medium squid, scored and cut into very small rectangles200g/7oz fresh linguine pasta2 tbsp chopped fresh flatleaf parsley 150g/5½oz clams, cleaned 150g/5½oz mussels, cleaned 2 tbsp olive oil 3 garlic cloves, finely chopped 1 red chilli, finely chopped ½ fennel bulb, thinly sliced 1 tbsp drained baby capers 100g/3½oz cherry tomatoes 50ml/2fl oz dry white wine 6 king prawns, cut in half 2 king scallops, removed from the shell and cut in half 2 small to medium squid, scored and cut into very small rectangles 200g/7oz fresh linguine pasta 2 tbsp chopped fresh flatleaf parsley Method Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water.Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately. Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Rinse the clams and mussels well and discard any with cracked or damaged shells and those that don’t close when tapped. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Heat the oil in a pan, add the garlic, chilli and fennel and cook until soft. Add the clams and mussels, capers, cherry tomatoes and wine. Cook until the shellfish has steamed open, before adding the prawns, scallops and squid. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water. Meanwhile, add the linguine to a large pan of boiling salted water and cook according to packet instructions. Drain, retaining a little of the pasta water. Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately. Add the linguine and a little of the cooking water to the shellfish. Discard any clams or mussels that do not open. Sprinkle over the parsley and serve immediately."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad541eb3bdbfd0cc015cf"
} | ea00171e9afdb024e358bd1b49ef070ccf815e5c6e7bbb7f973567faec26b646 | Seafood pasta recipe
An average of 4.0 out of 5 stars from 3 ratings This simple seafood pasta will transport you from the kitchen to the Italian coast – flavoured with fresh herbs, white wine and Parmesan. 250g/9oz dried pasta, any shape you like 2 tbsp olive oil1 garlic clove, finely chopped1 shallot, finely chopped100ml/3½fl oz white wine1 pinch saffron 100g/3½oz mussels100g/3½oz clams100g/3½oz raw prawns100g/3½oz squid, chopped1 tbsp chopped chervil1 tbsp chopped parsley50g/1¾oz unsalted butter50g/1¾oz Parmesansalt 250g/9oz dried pasta, any shape you like 2 tbsp olive oil 1 garlic clove, finely chopped 1 shallot, finely chopped 100ml/3½fl oz white wine 1 pinch saffron 100g/3½oz mussels 100g/3½oz clams 100g/3½oz raw prawns 100g/3½oz squid, chopped 1 tbsp chopped chervil 1 tbsp chopped parsley 50g/1¾oz unsalted butter 50g/1¾oz Parmesan salt Method Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions.Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined.Ladle the pasta into four serving bowls and serve at once. Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions. Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions. Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined. Ladle the pasta into four serving bowls and serve at once. Ladle the pasta into four serving bowls and serve at once. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/seafood_pasta_48242",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Seafood pasta recipe",
"content": "An average of 4.0 out of 5 stars from 3 ratings This simple seafood pasta will transport you from the kitchen to the Italian coast – flavoured with fresh herbs, white wine and Parmesan. 250g/9oz dried pasta, any shape you like 2 tbsp olive oil1 garlic clove, finely chopped1 shallot, finely chopped100ml/3½fl oz white wine1 pinch saffron 100g/3½oz mussels100g/3½oz clams100g/3½oz raw prawns100g/3½oz squid, chopped1 tbsp chopped chervil1 tbsp chopped parsley50g/1¾oz unsalted butter50g/1¾oz Parmesansalt 250g/9oz dried pasta, any shape you like 2 tbsp olive oil 1 garlic clove, finely chopped 1 shallot, finely chopped 100ml/3½fl oz white wine 1 pinch saffron 100g/3½oz mussels 100g/3½oz clams 100g/3½oz raw prawns 100g/3½oz squid, chopped 1 tbsp chopped chervil 1 tbsp chopped parsley 50g/1¾oz unsalted butter 50g/1¾oz Parmesan salt Method Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions.Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined.Ladle the pasta into four serving bowls and serve at once. Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions. Put a large saucepan of boiling, salted water on the hob and bring to the boil. Cook the pasta according to packet instructions. Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Meanwhile, heat the oil in a large lidded frying pan over a medium-high heat. Once hot, add the garlic and shallot and cook for 1–2 minutes. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Pour in the white wine and allow to bubble for a moment, then add the saffron. Add all the seafood and cook until the shellfish open – discard any that don’t. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined. Add the cooked pasta to the pan along with a little of the pasta water and mix thoroughly. Stir through the chervil, parsley, butter and Parmesan until melted and combined. Ladle the pasta into four serving bowls and serve at once. Ladle the pasta into four serving bowls and serve at once."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
{
"$oid": "68bad541eb3bdbfd0cc015d0"
} | 5ce7d95defa6976c3a585ffc1839186b58183d818e618562352158da9e0fddba | Shangurro razor clams recipe
An average of 0.0 out of 5 stars from 0 ratings This dish originates in the Basque Country of northern Spain, where it is usually made with crab. Shangurro razor clams are Rick Stein’s delicious take on the recipe, simple to make and perfect for a special dinner. 8–12 razor clams in shells, scrubbed and rinsed25ml/1fl oz dry white wine2 tbsp olive oil1 onion, finely chopped4 small garlic cloves, finely chopped150g/5½oz plum tomatoes, skinned, seeds removed, chopped½ tsp caster sugarpinch dried chilli flakes1 tbsp chopped fresh parsley25–30g/1oz panko breadcrumbs10g/⅓oz butter, meltedsalt and freshly ground black peppercrusty white bread, to serve 8–12 razor clams in shells, scrubbed and rinsed 25ml/1fl oz dry white wine 2 tbsp olive oil 1 onion, finely chopped 4 small garlic cloves, finely chopped 150g/5½oz plum tomatoes, skinned, seeds removed, chopped ½ tsp caster sugar pinch dried chilli flakes 1 tbsp chopped fresh parsley 25–30g/1oz panko breadcrumbs 10g/⅓oz butter, melted salt and freshly ground black pepper crusty white bread, to serve handful fresh or dried seaweed 1 small butterhead lettuce, leaves separateda little olive oil, soy sauce and red wine vinegar, for dressing handful fresh or dried seaweed 1 small butterhead lettuce, leaves separated a little olive oil, soy sauce and red wine vinegar, for dressing Method Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces. Set aside. Put the shells on a baking tray. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes, until softened. Increase the heat, add the tomatoes, any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high.To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water. Put the seaweed and some lettuce leaves into a bowl, add a splash of olive oil, soy sauce and red wine vinegar and mix together. Mix the breadcrumbs with the melted butter, the remaining parsley and garlic. Sprinkle over the shells and grill until the topping is crisp and golden.Serve the razor clams with crusty white bread and the seaweed salad. Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces. Set aside. Put the shells on a baking tray. Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces. Set aside. Put the shells on a baking tray. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes, until softened. Increase the heat, add the tomatoes, any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes, until softened. Increase the heat, add the tomatoes, any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water. Put the seaweed and some lettuce leaves into a bowl, add a splash of olive oil, soy sauce and red wine vinegar and mix together. To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water. Put the seaweed and some lettuce leaves into a bowl, add a splash of olive oil, soy sauce and red wine vinegar and mix together. Mix the breadcrumbs with the melted butter, the remaining parsley and garlic. Sprinkle over the shells and grill until the topping is crisp and golden. Mix the breadcrumbs with the melted butter, the remaining parsley and garlic. Sprinkle over the shells and grill until the topping is crisp and golden. Serve the razor clams with crusty white bread and the seaweed salad. Serve the razor clams with crusty white bread and the seaweed salad. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/shangurro_razor_clams_89845",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Shangurro razor clams recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings This dish originates in the Basque Country of northern Spain, where it is usually made with crab. Shangurro razor clams are Rick Stein’s delicious take on the recipe, simple to make and perfect for a special dinner. 8–12 razor clams in shells, scrubbed and rinsed25ml/1fl oz dry white wine2 tbsp olive oil1 onion, finely chopped4 small garlic cloves, finely chopped150g/5½oz plum tomatoes, skinned, seeds removed, chopped½ tsp caster sugarpinch dried chilli flakes1 tbsp chopped fresh parsley25–30g/1oz panko breadcrumbs10g/⅓oz butter, meltedsalt and freshly ground black peppercrusty white bread, to serve 8–12 razor clams in shells, scrubbed and rinsed 25ml/1fl oz dry white wine 2 tbsp olive oil 1 onion, finely chopped 4 small garlic cloves, finely chopped 150g/5½oz plum tomatoes, skinned, seeds removed, chopped ½ tsp caster sugar pinch dried chilli flakes 1 tbsp chopped fresh parsley 25–30g/1oz panko breadcrumbs 10g/⅓oz butter, melted salt and freshly ground black pepper crusty white bread, to serve handful fresh or dried seaweed 1 small butterhead lettuce, leaves separateda little olive oil, soy sauce and red wine vinegar, for dressing handful fresh or dried seaweed 1 small butterhead lettuce, leaves separated a little olive oil, soy sauce and red wine vinegar, for dressing Method Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces. Set aside. Put the shells on a baking tray. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes, until softened. Increase the heat, add the tomatoes, any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high.To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water. Put the seaweed and some lettuce leaves into a bowl, add a splash of olive oil, soy sauce and red wine vinegar and mix together. Mix the breadcrumbs with the melted butter, the remaining parsley and garlic. Sprinkle over the shells and grill until the topping is crisp and golden.Serve the razor clams with crusty white bread and the seaweed salad. Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces. Set aside. Put the shells on a baking tray. Place the razor clams in a pan over a high heat, add the wine, cover with a lid and steam for about 3 minutes, until they open. Set aside to cool a little, then strain and reserve the cooking liquor. Remove the flesh from the shells and chop the white meat into 2cm/¾in pieces. Set aside. Put the shells on a baking tray. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes, until softened. Increase the heat, add the tomatoes, any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Heat the olive oil in a frying pan, add the onion and three-quarters of the chopped garlic. Fry over a gentle heat for 2 minutes, until softened. Increase the heat, add the tomatoes, any liquor from steaming the clams, the sugar, chilli flakes and some salt and pepper and simmer for about 4 minutes, until the mixture has reduced to a thick sauce. Stir in half the parsley and the chopped razor clam meat, then spoon the mixture into the razor clam shells. Preheat the grill to high. Preheat the grill to high. To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water. Put the seaweed and some lettuce leaves into a bowl, add a splash of olive oil, soy sauce and red wine vinegar and mix together. To make the seaweed salad, blanch the seaweed in boiling water for 4–5 minutes, drain and refresh in ice-cold water. Put the seaweed and some lettuce leaves into a bowl, add a splash of olive oil, soy sauce and red wine vinegar and mix together. Mix the breadcrumbs with the melted butter, the remaining parsley and garlic. Sprinkle over the shells and grill until the topping is crisp and golden. Mix the breadcrumbs with the melted butter, the remaining parsley and garlic. Sprinkle over the shells and grill until the topping is crisp and golden. Serve the razor clams with crusty white bread and the seaweed salad. Serve the razor clams with crusty white bread and the seaweed salad."
},
"content_info": {
"domain": "Food & Cooking",
"subdomain": "Recipes"
}
} |
Subsets and Splits
No community queries yet
The top public SQL queries from the community will appear here once available.